Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the...
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Frontiers Media
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/164156 |
| _version_ | 1855523567839477760 |
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| author | Kasote, Deepak Tiozon, Rhowell N. Sartagoda, Kristel June D. Itagi, Hameeda Roy, Priyabrata Kohli, Ajay Regina, Ahmed Sreenivasulu, Nese |
| author_browse | Itagi, Hameeda Kasote, Deepak Kohli, Ajay Regina, Ahmed Roy, Priyabrata Sartagoda, Kristel June D. Sreenivasulu, Nese Tiozon, Rhowell N. |
| author_facet | Kasote, Deepak Tiozon, Rhowell N. Sartagoda, Kristel June D. Itagi, Hameeda Roy, Priyabrata Kohli, Ajay Regina, Ahmed Sreenivasulu, Nese |
| author_sort | Kasote, Deepak |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics. |
| format | Journal Article |
| id | CGSpace164156 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Frontiers Media |
| publisherStr | Frontiers Media |
| record_format | dspace |
| spelling | CGSpace1641562024-12-19T14:12:27Z Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals Kasote, Deepak Tiozon, Rhowell N. Sartagoda, Kristel June D. Itagi, Hameeda Roy, Priyabrata Kohli, Ajay Regina, Ahmed Sreenivasulu, Nese plant science Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics. 2021-11-30 2024-12-19T12:53:31Z 2024-12-19T12:53:31Z Journal Article https://hdl.handle.net/10568/164156 en Open Access Frontiers Media Kasote, Deepak; Tiozon, Rhowell N.; Sartagoda, Kristel June D.; Itagi, Hameeda; Roy, Priyabrata; Kohli, Ajay; Regina, Ahmed and Sreenivasulu, Nese. 2021. Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals. Front. Plant Sci., Volume 12 |
| spellingShingle | plant science Kasote, Deepak Tiozon, Rhowell N. Sartagoda, Kristel June D. Itagi, Hameeda Roy, Priyabrata Kohli, Ajay Regina, Ahmed Sreenivasulu, Nese Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals |
| title | Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals |
| title_full | Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals |
| title_fullStr | Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals |
| title_full_unstemmed | Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals |
| title_short | Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals |
| title_sort | food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals |
| topic | plant science |
| url | https://hdl.handle.net/10568/164156 |
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