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Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of ener...

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Autores principales: Gamel, Tamer H., Saeed, Syed Muhammad Ghufran, Ali, Rashida, Abdel-Aal, El-Sayed M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093297/
https://www.ncbi.nlm.nih.gov/pubmed/37048178
http://dx.doi.org/10.3390/foods12071358
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author Gamel, Tamer H.
Saeed, Syed Muhammad Ghufran
Ali, Rashida
Abdel-Aal, El-Sayed M.
author_facet Gamel, Tamer H.
Saeed, Syed Muhammad Ghufran
Ali, Rashida
Abdel-Aal, El-Sayed M.
author_sort Gamel, Tamer H.
collection PubMed
description Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed.
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spelling pubmed-100932972023-04-13 Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits Gamel, Tamer H. Saeed, Syed Muhammad Ghufran Ali, Rashida Abdel-Aal, El-Sayed M. Foods Review Colored wheats such as black, blue, or purple wheat are receiving a great interest as healthy food ingredients due to their potential health-enhancing attributes. Purple wheat is an anthocyanin-pigmented grain that holds huge potential in food applications since wheat is the preferred source of energy and protein in human diet. Purple wheat is currently processed into a variety of foods with potent antioxidant properties, which have been demonstrated by in vitro studies. However, the health impacts of purple wheat foods in humans still require further investigations. Meanwhile, anthocyanins are vulnerable molecules that require special stabilization treatments during food preparation and processing. A number of stabilization methods such as co-pigmentation, self-association, encapsulation, metal binding, and adjusting processing conditions have been suggested as a means to diminish the loss of anthocyanins in processed foods and dietary supplements. The present review was intended to provide insights about purple wheat food product development and its roles in human health. In addition, methods for stabilizing anthocyanins during processing were briefly discussed. MDPI 2023-03-23 /pmc/articles/PMC10093297/ /pubmed/37048178 http://dx.doi.org/10.3390/foods12071358 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Gamel, Tamer H.
Saeed, Syed Muhammad Ghufran
Ali, Rashida
Abdel-Aal, El-Sayed M.
Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
title Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
title_full Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
title_fullStr Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
title_full_unstemmed Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
title_short Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits
title_sort purple wheat: food development, anthocyanin stability, and potential health benefits
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093297/
https://www.ncbi.nlm.nih.gov/pubmed/37048178
http://dx.doi.org/10.3390/foods12071358
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