Multivariate analysis to select chemical compounds and rheological parameters as predictors of bread quality: interaction of wheat genotype and particle size of fine bran.

This assay was performed to select chemical compounds and rheological parameters for the prediction of the bread volume and crumb firmness of breads made with a blend of wheat flour-fine bran, using multivariate analysis. Two main factors were used, the source of fine bran and the particle size of fine bran. The experiment consisted in a completely random design, in a 2 × 3 factorial arrangement, the statistical analysis shown that the particle size of fine bran influence almost all the analytical variables. In addition, discriminant analysis was performed to analyse which rheological parameters and chemical components show the greater influence on dough behaviour and bread quality. Biaxial extensional viscosity, farinograph consistency, dough development time and stability were the main rheological parameters that govern the specific volume and crumb firmness and, were both closely related to the fibre, protein and starch content in the flour-fine bran blends. Particle size-genotype interaction has a significant influence on gelatinisation enthalpy and biaxial extensional viscosity that change the bread volume and the crumb firmness. The simplicity of linear equation of five independent variables to predict bread quality with high levels of accuracy could be advantageous in both basic research and the routine quality control of wheat mills. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05290-3.

Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench).

Technologies such as UV-A radiation applied to sprouted sorghum can stimulate the synthesis or release of phenolic compounds. Since the optimal conditions for stimulating the formation of these compounds in sorghum sprouts are unknown, we used the response surface methodology to identify the optimal conditions of irradiation duration and intensity to obtain the highest free phenol content and antioxidant activity in sprouted sorghum. The results showed that, compared with nonirradiated sorghum sprouts, sprouts irradiated under the optimal duration of 11.7 h and the optimal intensity of 5.4 µW/cm2 had a significantly higher phenol content (26.3%) and antioxidant activity as measured by DPPH (28.3%) and TEAC (21.1%) assays. Our findings suggest that UV-A radiation can help develop sorghum sprouts with high biological potential that can be used to produce healthy foods for human consumption.

Consumption of Sprouts and Perceptions of Their Health Properties in a Region of Northwestern Mexico.

There is a lack of information about consumer understanding of functional foods. Sprouts provide beneficial compounds that can help counteract chronic noncommunicable diseases. The population of a region in Northwestern Mexico has a high prevalence of chronic degenerative disease, and there is a need to promote strategies to increase the consumption of foods that provide health benefits, including sprouts. However, there is a lack of information regarding the sale, consumption and perception of sprouts' healthy properties. A computer-assisted web-based survey (CAWI) was developed and distributed through social media to understand consumer knowledge of these foods' health effects and their consumption. The survey of people with diverse sociodemographic profiles indicated a 1-3 times per week consumption and they knew the health benefits of consuming sprouts. A total of 82% of respondents were conscious that sprout consumption could prevent chronic diseases, which may be related to education level (χ2: 0.001, p < 0.05). In order to expand on our findings, it is important to investigate the communication strategies used by sprout manufacturers, dieticians, nutritionists and health professionals about the health benefits of sprout products to promote their consumption.

Muscle lysyl oxidase activity and structural/thermal properties of highly cross-linked collagen in jumbo squid (Dosidicus gigas) mantle, fins and arms.

Muscle from mantle, fins and arms of squid (Dosidicus gigas) were compared based on lysyl oxidase activity (LOX), chemical/structural and thermodynamic properties of highly cross-linked collagen. The arms collagen presented the highest temperature (Tp) and enthalpy of transition. The arms collagen thermic properties may be explained by the higher imino amino acid content, proline and lysine hydroxylation degrees. Moreover, among the regions, the collagen from the arms had a more intense ß band chain, hydroxymerodesmosine peak in the resonance magnetic nuclear spectra and pyridinoline peak in the Raman spectra. Fins showed the highest LOX activity. The LOX activity was associated with the Tp, proline and lysine hydroxylation degrees. These results implied that the collagen in the arms was more intermolecularly ordered than the mantle and fins, and may provide a theoretical basis for a better understanding of the thermal behaviour of squid tissues during management and processing.

Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion.

Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant's cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4%) than that obtained by boiling (29.5%). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1% for caffeic, ρ-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.

Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (Sorghum bicolor L. Moench): Effects on the Antioxidant Capacity and Inhibition of Human Erythrocyte Hemolysis.

An imbalance between free radicals and antioxidants is known as oxidative stress, and it promotes cellular aging and the development of chronic noncommunicable diseases. The bioactive compounds present in food play an important role in preventing oxidative stress. The aim of this study was to determine the contributions and interactions of the hydroxycinnamic acids found in the bran and whole grain of sorghum and to evaluate their effects on the antioxidant capacity and inhibition of the hemolysis of human erythrocytes. Results showed that the caffeic acid, p-coumaric acid, and ferulic acid found in sorghum contributed to the scavenging of DPPH and ABTS radicals in various proportions. Ferulic acid, which was present in bound form in the bran and wholegrain sorghum, significantly inhibited the AAPH radical-induced oxidation of the erythrocyte membranes by 78.0 and 4.3%, respectively. Combinations of two, three, or four hydroxycinnamic acids may interact in an antagonistic or synergistic manner, thereby altering each other's bioactivities. The various interactions between the different sorghum bioactives can have a significant impact on their potential bioactivities. These results can be useful in the design of functional foods that aim to deliver bioactives to mitigate cellular aging or noncommunicable diseases.

Obesity-related indicators and their relationship with serum antioxidant activity levels in Mexican adults.

INTRODUCTION: Obesity has been associated with an oxidative process, however there are controversies regarding the potential role of circulating antioxidant activity attributed to non-protein compounds. OBJECTIVE: The purpose of the present study was to examine the relation between antioxidant activity levels and obesity related-indicators in Mexican young adults. METHODS: Anthropometric measures, serum lipids and uric acid were determined in 78 men and 90 women (a total of 168 individuals). Serum antioxidant activity in different fractions also was measured by using TEAC assay (TEACNP, TEACP and TEACTotal). RESULTS: TEACNP was positively correlated (p<0.05) BMI (r=0.307), WC (r=0.322), LDL (r=0.274), TC (r=0.293), TG (r=0.409) and UA (r=0.441). The antioxidant activity measured as TEACNP in individuals with obesity related-indicators was higher compared to those individuals without obesity-related indicators. When BMI, WC, HDL, LDL, TC, TG and UA were considered as obesity related-indicators, the higher the number of obesity related indicators (p<0.05) the higher the TEACNP values. However, when TEACP values decreased, the number of obesity related-indicators (p<0.05) increased. CONCLUSION: The positive association between TEACNP and obesity related-indicators suggests that apparently increase in TEACNP may not always indicate a healthier condition.

Introducción: La obesidad ha sido asociada a un proceso oxidativo, no obstante existen controversias en relación al papel que pueda desempeñar la actividad antioxidante circulante atribuida a compuestos no proteicos. Objetivo: El objetivo del presente estudio fue examinar la relación entre los niveles de actividad antioxidante e indicadores relacionados con obesidad en adultos jóvenes mexicanos. Métodos: Se determinaron las medidas antropométricas y niveles séricos de lípidos y ácido úrico en 78 hombres y 90 mujeres (un total de 168 individuos). También se determinó la actividad antioxidante en distintas fracciones de suero mediante el ensayo de TEAC (TEACNP, TEACP y TEACTotal). Resultados: TEACNP se correlacionó positivamente (p.

Cereal bran and wholegrain as a source of dietary fibre: technological and health aspects.

Interest in cereal bran as a source of dietary fibre (DF) and functional components has increased in recent years. Current studies actively focus on DF definition, analysis, formulation in consumer-friendly food products, processing and beneficial health effects. Although bran composition and its benefits to human physiology have been investigated, its technological role as an ingredient is still under study for a variety of cereal foodstuffs. This review provides an overview of cereal bran characterization, functional properties and technological features concerning the bread-making process. In addition, we review the evidence from recent studies indicating that cereal bran may be used as a functional ingredient to improve consumer perception.

Jumbo squid (Dosidicus gigas) mantle collagen: extraction, characterization, and potential application in the preparation of chitosan-collagen biofilms.

Collagen-based biomaterials have been widely used due to its binding capabilities. However the properties and potential use of new collagen sources are still under investigation. Fish by-products are an excellent source of collagen. Thus, acid-soluble collagen (ASC) was extracted, and biochemical and physicochemically characterized from one under-utilized specie, jumbo squid (Dosidicus gigas). In addition, commercial chitosan (95-50%)-ASC (5-50%) blend films were successfully prepared by casting, and characterized by infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC). The molecular masses of the ASC subunits were about 190kDa, 110kDa, and 97kDa, the content of proline and hydroxyproline was 10.9% and 2.8%, respectively. The FT-IR and nuclear magnetic resonance spectra ((1)H NMR) confirmed collagen peptidic crosslinks, and one endothermic peak was found at 119 degrees C. The FT-IR spectrum showed that chitosan and ASC remain linked into the films mainly due to hydrogen bonding. The 85:15 (chitosan:ASC) ratio was selected for its thermal and mechanical analyses. The thermograms of this film indicated the presence of two peaks, one at 87-98 degrees C and the other at 142-182 degrees C. The chitosan:ASC blend produced a transparent and brittle film, with high percentage of elongation at break, and low tensile strength in comparison to chitosan films. D. gigas mantle might be useful as a new source of plasticizer agent in the preparation of biofilms in composites with chitosan.

Bovine milk caseins and transglutaminase-treated cereal prolamins are differentially recognized by IgA of celiac disease patients according to their age.

The prevalence of celiac disease (CD) has increased worldwide, which could be related to some dietary proteins in infant regimens and/or new food processes, affecting CD-predisposed infants and older children or adults differentially. IgA reactivity to human and bovine caseins, as well as yogurt caseins and prolamins from wheat or maize breads, microbial transglutaminase (mTG)-treated or not, was evaluated in three patient groups: G1, <2 years old; G2, approximately 3 years old; and G3 >8 years old. Human caseins were not recognized by IgA, whereas IgA reactivity of G2 and G3 was higher to bovine milk caseins. Immunoreactivity of G1 to yogurt caseins was lower and comparable to controls, with no effects due to mTG treatment. However, mTG treatment increased reactivity of G3 to wheat and maize prolamins. IgA immunoreactivity of CD patients to caseins and mTG-treated or not prolamins was age-dependent, which could reflect a differential manifestation of the effects of such proteins on the intestinal barrier.

Transglutaminase treatment of wheat and maize prolamins of bread increases the serum IgA reactivity of celiac disease patients.

Celiac disease (CD) is mediated by IgA antibodies to wheat gliadins and tissue transglutaminase (tTG). As tTG is homologous to microbial transglutaminase (mTG) used to improve foodstuff quality, it could elicit the immune response of celiac patients. This study evaluated the reactivity of IgA of celiac patients to prolamins of wheat and gluten-free (maize and rice flours) breads mTG-treated or not. Prolamins extracted from wheat and gluten-free breads were analyzed by ELISA and immunodetected on membranes with individual or pooled sera from nine celiac patients recently diagnosed. Sera pool IgA titers were higher against prolamins of mTG-treated wheat or gluten-free breads than against mTG-untreated, mainly due to two individual patients' sera. The electrophoretic pattern of gluten-free bread prolamins was changed by the mTG treatment, and a new 31000 band originated in maize was recognized by three CD patients' IgA.