Controlling germination process to enhance the nutritional value of sprouted grains DOI

Junzhou Ding,

Hao Feng

Elsevier eBooks, Journal Year: 2024, Volume and Issue: unknown, P. 335 - 358

Published: Oct. 11, 2024

Language: Английский

Enhanced Salt Tolerance of Pea (Pisum sativum L.) Seedlings Illuminated by LED Red Light DOI Creative Commons
Kexin Xu, Xiaoan Sun,

Chitao Sun

et al.

Horticulturae, Journal Year: 2025, Volume and Issue: 11(2), P. 150 - 150

Published: Feb. 1, 2025

Light quality is an important variable affecting plant growth, so we aimed to explore the impact of light on plants under salt stress. The tolerance pea (Pisum sativum L.) seedlings illuminated by LED red and 4:1 red/blue in a hydroponic system was evaluated at three salinity levels (0, 50, 100 mmol/L NaCl) for their morphological physiological parameters root growth characteristics response Results demonstrated that, as stress intensified, height, aboveground fresh/dry mass, indices, chlorophyll content exhibited decreasing trend, while malondialdehyde (MDA) activity superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) leaves increased. Also, more sodium (Na⁺) but less potassium (K⁺) ions were detected due change electrolyte balance. Compared with no stress, rate, K⁺ ion significantly increased treatments, both lights did not affect content, or index. Under medium (50 mmol/L), helped generate chlorophylls 17.06%, accelerate leaf exudation 23.84%, accumulate 46.32%, increase K⁺/Na⁺ ratio 45.45%. When stressed able maintain level 114.66%, POD enzyme 157.78%, MDA amount 14.16%, stem leakage rate 38.76% 21.80%, respectively, 45.47%, 69.70%. In conclusion, use has proven enhance system, which can should be promising approach prime tolerance.

Language: Английский

Citations

0

Drying Kinetics and Thermodynamic Analysis; Enhancing Quinoa (Chenopodium Quinoa Willd.) Quality Profile Via Pre-Treatments Assisted Germination and Processing DOI

Jabir Khan,

Palwasha Gul,

Qingyun Li

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0

Elucidating the Impact of Calcium Supplementation on Biomass Accumulation, Polyphenol Composition, and Oxidative Stress Response in Common Vetch (Vicia sativa L.) Sprouts DOI
Rui An, Yongqiang Cheng, Ning Tang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106315 - 106315

Published: March 1, 2025

Language: Английский

Citations

0

Drying kinetics and thermodynamic analysis; enhancing quinoa (Chenopodium quinoa Willd.) quality profile via pre-treatments assisted germination and processing DOI Creative Commons

Jabir Khan,

Palwasha Gul,

Qingyun Li

et al.

Ultrasonics Sonochemistry, Journal Year: 2025, Volume and Issue: unknown, P. 107337 - 107337

Published: April 1, 2025

Pre-treatments assisted germination is an efficient technique to enhance the nutritional profile of Quinoa (Chenopodium quinoa Willd.). The present study investigated impact pre-treatments nutritional, anti-nutritional, and structural properties. grains JQ-778 were subjected various including soaking, ultrasound at 28 kHz &40 (US kHz, US 40 kHz) for 30 min followed by over 96-hour 25 °C in a Biochemical-Incubator, 12/12 h dark light dried temperatures 50 °C, 60 70 combined (70 °C). Among evaluated models, page logarithmic showed best fit, presenting highest, R2 ≥ 0.9991, X2 ≤ 0.0013, RMSE 0.0022, RSS 0.0201. Moisture diffusion varied from 3.74 × 10-9 8.36 10-9, with 0.9272 0.9837, energy activation 18.25 28.41 kJ/mol 0.9533-0.9896. significantly lowered drying time without affecting germinated bioactive components or other qualitative factors. Ultrasonic pre-treatment yielded highest antioxidant potency composite index 98.78 %. contentof phytic acid tannin dropped 66.66 82.99 % 31.48 41.60 %, respectively (p < 0.05). Each treatment altered quinoa's quality attributes. Principal Component Analysis revealed significant correlations between analyses, explaining 80.37 variability. intensity functional groups decreased infrared spectra, although transmission signals was greater pretreated samples than control. Scanning electron microscopy analysis extensive fragmentation surface erosion after treatment. Our data suggests that ultrasound-treated may their value, making them suggested source high-protein grains, components, distinct

Language: Английский

Citations

0

A multi-omics study revealed the effect of pulsed light treatment on germinated brown rice: Promotion of sprouting efficiency and gamma-aminobutyric acid enrichment DOI
Guangchen Zhang, Jiaxin Xu, Yiqiao Wang

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104196 - 104196

Published: May 3, 2024

Language: Английский

Citations

2

Effects of magnetic field pretreatment and chloride salt stress on physio-biochemical changes and γ-aminobutyric acid accumulation in germinated brown rice DOI Creative Commons
Ying Zhu,

Shengqi Tan,

Chong Xie

et al.

Food Materials Research, Journal Year: 2024, Volume and Issue: 4(1), P. 0 - 0

Published: Jan. 1, 2024

Germinated brown rice is a staple food with high nutritional value and market prospects. Gamma-Aminobutyric Acid (GABA), abundantly present in germinated rice, has attracted significant attention due to its multiple active functions on human body. This study aimed enrich GABA by using static magnetic field pretreatment NaCl, CaCl2 KCl stress. After selecting Nanjing9108 which had the highest content among 9 cultivars, single-factor experiment was conducted optimized condition as 10 mT for 40 min. Under this condition, 36 h 66.35 mg/100 g, 13.88% higher than control group. Simultaneously, germination rate early growth of were also promoted. The optimal combination culture medium enrichment obtained response surface experimental design NaCl 37.23 mmol/L, 4.71 5.75 69.783 g. changes nutrients expression glutamic acid decarboxylase (GAD) transaminase (GABA-T) related genes during 0-48 process studied. relative GAD promoted GABA-T inhibited, resulting accumulation GABA. indicates that salt treatment an effective method increase rice.

Language: Английский

Citations

1

Regulating the structure and gelling properties of maize starch by non-thermal effect of low intensity radio frequency wave DOI

Dingting Zhou,

Gaoji Yang,

Xuan Luo

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: unknown, P. 103827 - 103827

Published: Sept. 1, 2024

Language: Английский

Citations

1

Radio frequency inactivation of Bacillus cereus and natural microbiota in brown rice: Evaluation of inactivation kinetics and germination capacity DOI
Gaoji Yang,

Dingting Zhou,

Juanjuan Xu

et al.

Food Control, Journal Year: 2024, Volume and Issue: unknown, P. 110973 - 110973

Published: Oct. 1, 2024

Language: Английский

Citations

1

Recent advances in the impact of novel thermal technologies on gluten-free grain starches: Structures, techno-functional properties, and food applications DOI

Dongsheng Hu,

Gaoji Yang,

Liu‐Min Fan

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 162, P. 110961 - 110961

Published: Dec. 10, 2024

Language: Английский

Citations

0

Controlling germination process to enhance the nutritional value of sprouted grains DOI

Junzhou Ding,

Hao Feng

Elsevier eBooks, Journal Year: 2024, Volume and Issue: unknown, P. 335 - 358

Published: Oct. 11, 2024

Language: Английский

Citations

0