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Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion

Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. I...

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Autores principales: Kong, Feng, Zeng, Qinghua, Li, Yue, Zhao, Yang, Guo, Xingfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363763/
https://www.ncbi.nlm.nih.gov/pubmed/35967773
http://dx.doi.org/10.3389/fnut.2022.877704
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author Kong, Feng
Zeng, Qinghua
Li, Yue
Zhao, Yang
Guo, Xingfeng
author_facet Kong, Feng
Zeng, Qinghua
Li, Yue
Zhao, Yang
Guo, Xingfeng
author_sort Kong, Feng
collection PubMed
description Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. In vitro starch digestibility, in vitro protein digestibility of wholemeal flour, total flavonoids content, and total phenolics content of digestive juice were used to evaluate the bioaccessibility, and a significant variation (p < 0.05) was noted. Results showed that steam explosion enhanced the gastric protein digestibility ranged from 5.67 to 6.92% and the intestinal protein digestibility ranged from 16.77 to 49.12%. Steam-exploded wholemeal flour (0.5 MPa, 5 min) had the highest protein digestibility and rapidly digestible starch content. Compared with native flour, steam explosion (0.5 MPa, 5 min) contributed to a 0.72-fold and 0.33-fold increment of total flavonoids content and total phenolics content in digestible juice. Chemical changes of wholemeal flour, induced by steam explosion, caused the changes in the solvent retention capacity, rheological property of wholemeal flour, and altered the falling number (and liquefaction number). An increasing tendency to solid-like behavior and the gel strength of wholemeal flour was significantly enhanced by the steam explosion at 0.5 MPa for 5 min, while the gluten was not weakened. This study indicated that steam-exploded wholemeal flour (0.5 MPa, 5 min) could serve as a potential ingredient with the noticeable bioaccessibility and physicochemical properties in cereal products.
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spelling pubmed-93637632022-08-11 Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion Kong, Feng Zeng, Qinghua Li, Yue Zhao, Yang Guo, Xingfeng Front Nutr Nutrition Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemical properties of wholemeal flour in this study. In vitro starch digestibility, in vitro protein digestibility of wholemeal flour, total flavonoids content, and total phenolics content of digestive juice were used to evaluate the bioaccessibility, and a significant variation (p < 0.05) was noted. Results showed that steam explosion enhanced the gastric protein digestibility ranged from 5.67 to 6.92% and the intestinal protein digestibility ranged from 16.77 to 49.12%. Steam-exploded wholemeal flour (0.5 MPa, 5 min) had the highest protein digestibility and rapidly digestible starch content. Compared with native flour, steam explosion (0.5 MPa, 5 min) contributed to a 0.72-fold and 0.33-fold increment of total flavonoids content and total phenolics content in digestible juice. Chemical changes of wholemeal flour, induced by steam explosion, caused the changes in the solvent retention capacity, rheological property of wholemeal flour, and altered the falling number (and liquefaction number). An increasing tendency to solid-like behavior and the gel strength of wholemeal flour was significantly enhanced by the steam explosion at 0.5 MPa for 5 min, while the gluten was not weakened. This study indicated that steam-exploded wholemeal flour (0.5 MPa, 5 min) could serve as a potential ingredient with the noticeable bioaccessibility and physicochemical properties in cereal products. Frontiers Media S.A. 2022-07-27 /pmc/articles/PMC9363763/ /pubmed/35967773 http://dx.doi.org/10.3389/fnut.2022.877704 Text en Copyright © 2022 Kong, Zeng, Li, Zhao and Guo. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Kong, Feng
Zeng, Qinghua
Li, Yue
Zhao, Yang
Guo, Xingfeng
Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
title Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
title_full Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
title_fullStr Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
title_full_unstemmed Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
title_short Improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
title_sort improving bioaccessibility and physicochemical property of blue-grained wholemeal flour by steam explosion
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9363763/
https://www.ncbi.nlm.nih.gov/pubmed/35967773
http://dx.doi.org/10.3389/fnut.2022.877704
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