Cereal Research Communications, Год журнала: 2024, Номер unknown
Опубликована: Окт. 24, 2024
Язык: Английский
ACS Food Science & Technology, Год журнала: 2025, Номер unknown
Опубликована: Янв. 23, 2025
Quinoa (Chenopodium quinoa Willd.) is a pseudocereal with rich nutritional and functional active components, including starch, proteins, lipids, polyphenol compounds, steroids, gluten-free, which can prevent or promote variety of chronic diseases like diabetes mellitus, hyperlipidemia, cancer, hypertension, making it high-quality source raw materials/ingredients for the development foods. The paper reviews literature on biological activity, intensive processing in last five years, focusing activity foods, application food field, importance processing, production, storage. review aims to summarize current years analyze future direction food.
Язык: Английский
Процитировано
0
Foods, Год журнала: 2025, Номер 14(8), С. 1406 - 1406
Опубликована: Апрель 18, 2025
Quinoa has garnered significant attention for its richness in a variety of nutritional and functional components. Herein, quinoa was fermented with individual or combination various lactic acid bacteria (LAB) strains to assess the impact fermentation on nutrients, components, digestibility. The results indicate that specific LAB significantly decreased starch dietary fiber content while markedly increasing antioxidant capacity free phenolics. highest phenolics reached 5.64 mg GAE/g, 2.01-fold increase bioavailability. A comprehensive PCA evaluation identified MS2 mixed strain (a 1:1:1 mixture L. casei89, fermentum61, rhamnosus05) as superior agent. milk prepared exhibited favorable taste aroma properties. After 21 days storage, viable count remained above 10 log CFU/mL, both water-holding suspension stability were still strong. This study provides practical evidence developing into food.
Язык: Английский
Процитировано
0
Antioxidants, Год журнала: 2024, Номер 13(7), С. 829 - 829
Опубликована: Июль 10, 2024
Quinoa, a globally cultivated "golden grain" belonging to
Язык: Английский
Процитировано
3
Frontiers in Microbiology, Год журнала: 2024, Номер 15
Опубликована: Авг. 16, 2024
Walnut green husk (WGH) is a waste byproduct from walnut industry. However, it not well-known about its bioactive effect on human gut health. This study conducted in vitro digestion and fermentation experiments to the of WGH. Microbial was primary mechanism efficiently release phenolics flavonoids, resulting more excellent antioxidant capacities (DPPH, ABTS, FRAP assays), which reached highest value with 14.82 ± 0.01 mg VcE/g DW, 3.47 mmol TE/g 0.96 0.07 FeSO4·7H2O/g respectively. The surface microstructure WGH became loose fragmented after microbial fermentation. analytical results microbiota demonstrated that could significantly increase relative abundance Proteobacteria phylum level Phascolarctobacterium genus while certain pro-inflammatory bacteria (such as Clostridium_sensu_stricto_1, Dorea, Alistipes, Bilophila) inhibited. Additionally, 1,373 differential metabolites were identified enriched 283 KEGG pathways. Of some upregulated including ferulic acid, chlorogenic umbelliferone, scopolin, muricholic so forth. These indicated have anti-inflammatory activities gut, improve economical food
Язык: Английский
Процитировано
1
Food Bioscience, Год журнала: 2024, Номер 60, С. 104459 - 104459
Опубликована: Май 30, 2024
Язык: Английский
Процитировано
0
Cereal Research Communications, Год журнала: 2024, Номер unknown
Опубликована: Окт. 24, 2024
Язык: Английский
Процитировано
0