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Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality

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Grain & Oil Science and Technology 2024年第3期7卷 186-195页

作者： Shagolshem Mukta Singh Jayasree Joshi T P.Srinivasa Rao agricultural and food Engineering department Indian Institute of Technology Kharagpur

Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.

关键词： Dehulling Millets Novel thermal and non-thermal techniques Polishing Pretreatment

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Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

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food Science and Human Wellness 2024年第1期13卷 506-516页

作者： Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu College of food Science and Technology Yunnan Agricultural UniversityKunming 650000China Institute of food Processing Guizhou Academy of Agricultural SciencesGuiyang 550006China Editorial department of Journal of Yunnan agricultural University Yunnan Agricultural UniversityKunming 650000China

Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation *** this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan *** showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/*** addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ***,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation *** the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole ***,the dry stage has a great impact on the succession change of microbial community ***,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.

关键词： Sanchuan ham Nitrite cont ent Free amino acids Cadaverine Staphylococcus

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Bio-screening and quantification of methyl paraben in vinegar and coconut juice separated by HPTLC

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food Science and Human Wellness 2024年第3期13卷 1602-1607页

作者： Yisheng Chen Xingjun Xi College of food Science and Engineering Shanxi Agricultural UniversityTaigu 030801China Insitute of food Nutrition and Safety Shanxi Agricultural UniversityTaiyuan 030031China Institute of agricultural food Standardization China National Institute of StandardizationBeijing 100191China

As a widely used food preservative,methyl paraben was experimentally evidenced with serious hormonelike adverse ***,a high performance thin-layer chromatography platformed bioluminescent bioautography and image analysis for the selective quantification and confirmation of methyl paraben was proposed and validated in vinegar and coconut ***,the detectability of the bioautography to the analyte on different layer materials was estimated,revealing that normal silica gel was the best *** that,the liquid of sample extract and working solution were separated to overcome the background noises due to co-extracted *** separation result was then coupled to the optimized bioautography,enabling instant and straightforward screening of the targeted *** accurate quantification,bioluninescent inhibition pattern caused by the analyte was processed by image analysis,giving useful sensitivity(LOD>16 mg/kg),precision(RSD<10.1%)and accuracy(spike-recovery rate 76.9%-112.2%).Finally,the suspected result was confirmed by determining its MS fingerprint,further strengthening the reliability of screening.

关键词： High performance thin-layer chromatography Bio-screening Bioluminescence Image analysis Methyl paraben

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Polyphenol components in black chokeberry(Aronia melanocarpa)as clinically proven diseases control factors——an overview

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food Science and Human Wellness 2024年第3期13卷 1152-1167页

作者： Ningxuan Gao Chi Shu Yuehua Wang Jinlong Tian Yuxi Lang Chenyu Jin Xingyue Cui Hanqian Jiang Shi’an Liu Zhiying Li Wei Chen Hao Xu Bin Li department of food Science College of FoodShenyang Agricultural UniversityShenyang 110161China department of food Science and Nutrition College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhou 310058China Chaoyang Beihe food Co. Ltd.Chaoyang 122100China

The black chokeberry is rich in polyphenols,including flavonoids with anthocyanins,flavanols and lavonols as the main components and a variety of phenolic acids represented by chlorogenic *** of these polyphenols,black chokeberry has the effect of preventing and adjuvant therapy *** study summarized the current research results on the types and contents of functional components in black chokeberry,and analyzed their digestion,absorption and metabolism in human *** this basis,the disease control functions that have been proved effective in clinical research were reviewed and *** studies showed that black chokeberry have good prevention and adjuvant therapy effects on hyperlipidemia,hypertension,diabetes and *** there are different functional components in black chokeberry,its prevention and treatment of the same disease can come from multiple pathways,which provides a more reliable effectiveness for the disease control of different populations.

关键词： Black chokeberry Hyperlipidemia Hypertension Diabetes Inflammation

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Preventive effect of kiwi berry(Actinidia arguta)on loperamide-induced constipation

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food Science and Human Wellness 2024年第3期13卷 1410-1421页

作者： Jiyue Zhang Bin Li Ningxuan Gao Haikun Li Xingyue Cui Hanqian Jiang Siyi Tang Chenyu Jin Jinlong Tian College of food Science Shenyang Agricultural UniversityShenyang 110866China

Constipation is a common intestinal *** berries can effectively prevent ***,studies have yet to be done to determine how kiwi berries prevent *** two weeks,mice in this study were continually orally gavaged with kiwi berry,loperamide,or a combination of the *** study found that the kiwi group's feces had more water than the constipated *** addition,kiwi berries can speed up gastrointestinal transit(GI),shorten the time it takes to pass the first dark stool,and dramatically enhance body weight *** the interstitial cells of Caj al(ICC)cells and colon tissues,alterations in the protein expression of vasoactive intestinal peptide(VIP),cyclic adenosine monophosphate(cAMP),protein kinase A(PKA),and aquapcrin-3(AQP3)were *** 3,6,and 12 h of ICC cells and mouse colon,the kiwi group's VIP,cAMP,PKA,and AQP3 protein expression levels were lower than those of the constipated *** kiwi berry can decrease the Firmicutes to Bacteroidetes ratio and boost the diversity and quantity of gut *** influencing the gut microbiota and VIP-cAMP-PKA-AQP3 signaling pathway,kiwi berries prevent constipation.

关键词： Kiwi berry Constipation VIP-cAMP-PKA-AQP3 Gut microbiota

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Hydrothermal treatment of pearl millet grains:Effects on nutritional composition,antinutrients and flour properties

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Grain & Oil Science and Technology 2024年第2期7卷 87-95页

作者： P.Prashanth T.Jayasree Joshi Shagolshem Mukta Singh P.Srinivasa Rao agricultural and food Engineering department Indian Institute of Technology KharagpurKharagpurWest Bengal 721302India

Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional *** crop exhibits exceptional resilience to drought and high ***,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of ***,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable *** treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient *** study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl *** independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient *** antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the *** activity decreased significantly up to 10% with the treatment *** findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

关键词： Pearl millet Hydrothermal treatment Nutritional properties Antinutrients

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Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols

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food Science and Human Wellness 2024年第4期13卷 1943-1950页

作者： Hualu Zhou Bingjing Zheng David Julian McClements department of food Science and Technology College of Agricultural and Environmental SciencesUniversity of GeorgiaGriffinGA 30223USA Biopolymers and Colloids Laboratory Department of Food ScienceUniversity of MassachusettsAmherstMA 01003USA department of food Science&Bioengineering Zhejiang Gongshang UniversityHangzhou 310018China

Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility,stability and *** developed and tested three p Hdriven protocols for creating nanoemulsions loaded with multiple lipophilic *** protocols differed in how the different polyphenols were incorporated into the *** impact of these three methods on the formation,properties,and gastrointestinal fate of nanoemulsions loaded with curcumin,resveratrol,and quercetin was *** three methods produced nanoemulsions with similar initial particle properties:droplet diameters(0.15,0.16,and 0.15μm)and zeta-potentials(–59,–58,and–58 m V),***,the average encapsulation efficiencies(82%,88%,and 61%),gastrointestinal stabilities(83%,97%,and 29%)and bioaccessibilities(77%,90%,and 73%)for curcumin,resveratrol,and quercetin were somewhat *** particular,more quercetin degradation occurred using the approach that held it under alkaline conditions for extended *** general,the p H-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.

关键词： Polyphenols pH-Driven encapsulation Nanoemulsions Gastrointestinal fate Functional foods

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High Power Microwave Treatment Impacts on Microbes in Rough Rice

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Rice science 2024年第2期31卷 139-141,I0020,I0021页

作者： Faith OUMA Luthra KAUSHIK Boreddy SREENIVASULA Oduola ABASS Griffiths G.ATUNGULU department of food Science University of Arkansas Division of AgricultureFayetteville 72704USA department of Processing and food Engineering Dr.NTR College of Agricultural EngineeringBapatla 522101India

As rice consumption increases,ensuring its safety has become a priority for the food *** address this concern,the industry is exploring a single-pass microbial inactivation treatment at the rough rice *** this study,a long-grain rice variety,RT7321[21.2%wet basis(WB)and a 20 mm bed thickness]was exposed to microwave radiation(915 MHz frequency)at powers of 16,18,and 20 kW for durations of 1,2,and 3 *** found that the highest microwave power(20 kW)and the longest exposure duration(3 min)produced the greatest reduction in total aerobic count and total fungal count,reducing them by up to 1.21 and 5.01 log(CFU/g),*** findings provided insights into the used to high-power,shortduration 915 MHz microwave technology for decontamination purposes in rough rice to help improve the microbial safety of *** aim is to develop a single-pass drying approach for microbial inactivation in rice processing facilities while ensuring that the yield and quality is not compromised.

关键词： microwave insight facilities

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Resilience effects for household food expenditure and dietary diversity in rural western China

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Journal of Integrative Agriculture 2024年第2期23卷 384-396页

作者： Xiao Han Kaiyu Lyu Fengying Nie Yuquan Chen Institute of agricultural Economics and Development Chinese Academy of Agricultural SciencesBeijing 100081China agricultural Information Institute Chinese Academy of Agricultural SciencesBeijing 100081China Academy of Global food Economics and Policy China Agricultural UniversityBeijing 100083China

A more resilient livelihood is increasingly recognized as an efficient way to improve vulnerable households’food security and optimize their dietary *** study quantifies rural household resilience in western China,identifies the three pillars(absorptive capacity,adaptive capacity,and transformative capacity)contribution to resilience,and then establishes the estimated Resilience Capacity Index(RCI)linked with food security and dietary diversity supported by the multiple indicator multiple cause(MIMIC)*** show that,despite geographical heterogeneity,the RCI consistently increased from 2015 to *** with a higher RCI inheriting better capacity to deal with risk and shocks are significantly and positively correlated with increasing food expenditure and diversifying food *** can be because resilient households will allocate more money to food expenditure instead of saving for livelihood ***,policymakers can provide more incentives for rural households to adopt more dynamic and effective risk management ***,in turn,could yield positive spillover effects by preventing human capital loss associated with dietary-related chronic diseases and mortality.

关键词： resilience food expenditure dietary diversity China risk management

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Targeting gut microbiota in osteoporosis:impact of the microbial based functional food ingredients

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food Science and Human Wellness 2024年第1期13卷 1-15页

作者： Pauline Duffuler Khushwant S.Bhullar Jianping Wu department of agricultural food&Nutritional Science University of AlbertaEdmonton T6G 2P5Canada

Osteoporosis is the most common bone disorder,characterized by low bone mineral density and microarchitectural deterioration of the bone tissue,which increases the susceptibility to *** the past decade,emerging research findings reported the implication of gut microbiota on bone health and osteoporosis *** patients or individuals with a lower bone mineral density exhibit an alteration of the gut microbiota at several taxonomic *** reports demonstrate that gut microbiota regulates bone metabolism through the modulation of the gut function(mineral availability and absorption,gut integrity),the immune system,and the endocrine ***,based on the vital role of gut microbiota on bone health,it has emerged as a novel therapeutic target for the prevention of bone loss and the treatment of ***-based functional food ingredients,such as probiotics,prebiotics,synbiotics,and fermented foods,have been developed to alter the gut microbiota composition and function and thus,to provide benefits to the host bone *** promising initial results,microbial-based therapies are still under ***,additional animal studies and clinical trials are needed to understand the interactions between gut microbiota and bone metabolism before further applications.

关键词： Dysbiosis Bone health Probiotic Prebiotic Fermented food Synbiotic

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