Discover Food, Год журнала: 2024, Номер 4(1)
Опубликована: Дек. 26, 2024
Язык: Английский
Heliyon, Год журнала: 2024, Номер 10(10), С. e30921 - e30921
Опубликована: Май 1, 2024
Millets are rich in nutritional and bioactive compounds, including polyphenols flavonoids, have the potential to combat malnutrition various diseases. However, extracting these compounds can be challenging, as conventional methods energy-intensive lead thermal degradation. Green-assisted techniques emerged promising for sustainable efficient extraction. This review explores recent trends employing green-assisted from millets, applications food pharmaceutical industries. The objective is evaluate comprehend parameters involved different extraction methods, energy efficiency, yield, preservation of compound quality. synergies achieved by integrating multiple optimizing efficiency millet also discussed. Among several, Ultrasound Microwave-assisted stand out their rapidity, although there a need further research context minor millets. Enzyme-assisted extraction, with its low input ability handle complex matrices, holds significant potential. Pulsed electric field-assisted despite being non-thermal approach, requires optimization millet-specific applications, few highlights. emphasizes importance considering specific characteristics, purity requirements, operational costs when selecting an ideal technique. Ongoing aims optimize novel processes millets byproducts, offering development millet-based nutraceutical products. Therefore, current study benefits researchers industries advance develop efficient, sustainable, scalable extract
Язык: Английский
Процитировано
15
Food Chemistry X, Год журнала: 2025, Номер 25, С. 102199 - 102199
Опубликована: Янв. 1, 2025
Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with transformative effects fermentation. This review explores microbial dynamics, biochemical changes, health these beverages. Fermentation boosts nutrient bioavailability, reduces anti-nutritional factors, produces bioactive compounds like antioxidants probiotics that support gut health, metabolism, immunity. It also enhances synthesis vitamins, minerals, peptides, offering potential for managing chronic conditions. Key factors such temperature, pH, oxygen levels, substrate composition influence fermentation, specific microorganisms enhancing both sensory qualities. These align sustainability goals, thrive in resource-limited environments, their gluten-free nature caters dietary needs, including those celiac disease. The highlights cultural significance while advocating integration into modern markets commercial viability.
Язык: Английский
Процитировано
1
Food Bioscience, Год журнала: 2024, Номер 60, С. 104456 - 104456
Опубликована: Май 31, 2024
Язык: Английский
Процитировано
8
Journal of Food Measurement & Characterization, Год журнала: 2024, Номер unknown
Опубликована: Дек. 15, 2024
Abstract Millets are known for their unique nutritional composition and functional properties, making them a promising solution to challenges food security. This review examines the effects of various processing techniques, both thermal (such as cooking, boiling, roasting, extrusion) non-thermal biological fermentation germination), on properties millet starch, its digestibility, value. Thermal methods cause gelatinization, retrogradation, structural changes in millets, which turn affect texture, attributes. Non-thermal bioprocessing methods, like fermentation, modify starch increase availability bioactive compounds while germination boosts content reduces anti-nutritional factors. summarizes recent research explaining mechanisms through these techniques influence addresses importance optimizing parameters such time, temperature, moisture levels achieve desired product characteristics minimizing nutrient loss. Additionally, implications improving functionality, sensory qualities, value millet-based products discussed. Overall, this provides valuable insights into strategies enhance nutritive functionality millets diverse applications.
Язык: Английский
Процитировано
6
Foods, Год журнала: 2024, Номер 13(22), С. 3684 - 3684
Опубликована: Ноя. 19, 2024
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing value on the global stage. possess a broad spectrum of nutrients, antinutrients, antioxidants, making it imperative understand effects various processing methods these components. Antinutritional factors interfere with digestibility macro-nutrients bioavailability bio accessibility minerals. This necessitates reduce or eliminate antinutrients while improving nutritive antioxidant in food. review aims elucidate rationale behind choices by evaluating scientific literature examining mechanisms methods, categorized physiochemical, bio, thermal, novel non-thermal, combination techniques. Physiochemical bioprocessing alter profiles through mass transfer, enzyme activation, product synthesis, microbial activity, selective removal grain layers. Thermal break functional bonds, modify chemical physical structures, enhance kinetics, degrade heat-labile Non-thermal techniques preserve heat-sensitive antioxidants reducing structural modifications, oxidation ROS, down covalent non-covalent resulting degradation compounds. To maximize trade-off between retention beneficial components detrimental ones, exploring synergy is crucial. Beyond mitigating also stimulate release bioactive compounds, including phenolics, flavonoids, peptides, which exhibit potent health-promoting properties. underscores transformative potential technologies enhancing millets ingredients modern diets, promoting health advancing sustainable food practices.
Язык: Английский
Процитировано
4
South African Journal of Botany, Год журнала: 2024, Номер 170, С. 10 - 22
Опубликована: Май 14, 2024
Язык: Английский
Процитировано
3
Journal of Food Composition and Analysis, Год журнала: 2024, Номер 135, С. 106623 - 106623
Опубликована: Авг. 8, 2024
Язык: Английский
Процитировано
3
Food Chemistry, Год журнала: 2025, Номер 472, С. 142983 - 142983
Опубликована: Янв. 20, 2025
Язык: Английский
Процитировано
0
Food Bioscience, Год журнала: 2025, Номер unknown, С. 105992 - 105992
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
0
Journal of Food Science, Год журнала: 2025, Номер 90(3)
Опубликована: Март 1, 2025
There is a growing global shift from dairy milk to plant-based alternatives (PBMAs) due environmental, ethical, and health concerns. PBMAs such as oat, soybean, nut are commercially available, whereas millet notable for being allergen-free. Millet nutrient-dense cost-effective option, providing essential amino acids, minerals, antioxidants. However, factors type, extraction methods, processing techniques significantly impact the nutritional quality of milk. A standardized pathway achieve an optimal profile, yet lack remains significant challenge in production. Therefore, this comprehensive review explores various preprocessing methods milk, well application novel stabilization high- ultrahigh-pressure homogenization, ultrasound, microfluidization, pulsed electric fields on other PBMAs, proposing their potential Additionally, existing compiled framework, composition compared cow Lastly, recommendations future research, focusing development optimization presented.
Язык: Английский
Процитировано
0