Food Chemistry, Год журнала: 2025, Номер 488, С. 144860 - 144860
Опубликована: Май 21, 2025
Язык: Английский
Food Chemistry, Год журнала: 2025, Номер 488, С. 144860 - 144860
Опубликована: Май 21, 2025
Язык: Английский
International Journal of Biological Macromolecules, Год журнала: 2025, Номер 295, С. 139577 - 139577
Опубликована: Янв. 6, 2025
Язык: Английский
Процитировано
1Foods, Год журнала: 2025, Номер 14(10), С. 1703 - 1703
Опубликована: Май 11, 2025
With increasing research, the nutritional value of oats is gaining recognition. Fermentation an emerging biotransformation pattern that changes structure whole grains. Currently, research on whole-grain fermentation relatively focused phenolic compounds and their antioxidants, but less attention has been given to avenanthramides (Avns) glycemic index (GI) in fermented oats. In this study, were subjected solid-state (SSF) by Monascus purpureus for 21 days, samples taken at different time points. Changes contents nutrients, phytochemicals, antinutritional factors analyzed using one-way ANOVA. Additionally, a simulated vitro digestion experiment was conducted assess estimated (eGI) SSF The results revealed changed SSF, Avns content significantly increased, with 3.2 times more than unfermented oats, including 3.05, 3.09, 3.7 Avn A, B, C, D, respectively, eGI reduced from 40.22 39.97 time. general, improved value, increased active ingredients, level two (phytate oxalate), which provides effective way improve digestive characteristics
Язык: Английский
Процитировано
0Food Chemistry, Год журнала: 2025, Номер 488, С. 144860 - 144860
Опубликована: Май 21, 2025
Язык: Английский
Процитировано
0