Near infrared spectroscopy: A mature analytical technique with new perspectives - A review.

Present trends towards technologies and processes that increase the use of residues make starchy vegetal biomass an important alternative material in various applications due to starch’s versatility, low cost and ease of use when its physicochemical properties are altered. Starch is increasingly used in many industrial applications and as a renewable energy resource. Starch can be modified to enhance its positive attributes and eliminate deficiencies in its native characteristics. In this article, the state of knowledge on conventional and unconventional starches and their properties, characteristics, modifications and applications are reviewed.

/pdf/physicochemical-properties-modifications-and-applications-of-1zhze7406b.pdf

Physicochemical properties, modifications and applications of starches from different botanical sources

Cereal grains represent one of the major sources of human food and nowadays, their production has increased to fulfill the needs of the world’s population. Among whole grains, wheat is the most popular and contributes significantly to the human diet. Whole grains possess great nutritional and bioactive properties due to their fractions, bran and germ, that comprise unique health-promoting bioactive components. The evidence of health benefits in human intervention studies, as well as a World Health Organization report for 2012–2016, supports the dietary consumption of whole grains and whole-grain foods. The inverse correlation between whole grain consumption and the reduced risk of chronic diseases and metabolic syndromes was underlined by several epidemiological studies. This article focuses on the bioactive components of whole grains and their fractions, namely phenolic acids, starting from their chemical structure, bioactivity and bioavailability. According to the conclusive evaluation of the human intervention studies conducted using cereal bran and whole grains intake, the assumption that the bioactive compounds determine health outcomes is illustrated. In the last part of the work, the functional potential and the health claims related to whole grains and bran intake are discussed, as well as new technologies and strategies to enhance their health potential by an increased bioavailability.

https://www.mdpi.com/2072-6643/10/11/1615/pdf

Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability

In recent years, there has been a global trend towards the use of the natural substances present in the food as a source of antioxidant and functional ingredients. Especially natural antioxidants present in food have received considerable interest because of their safety and potential nutritional and therapeutic effects. Bread and bakery products have an important role in human nutrition. Generally, wheat bread is considered to be a good source of energy and irreplaceable nutrients for the human body. However bread made with white flour is a food with a low antioxidant capacity. This review is focused on enriching the wheat bread with natural raw materials rich in phenolic antioxidants such as cereals and seeds, spices, herbs and parts of green plants, fruit or vegetable products, and waste products from the food industry. These raw materials are often cheap and a very good source of phenolic antioxidants. Beside this, the information about changes in antioxidant activity during the bread making process were also discussed.

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Background Functional ingredients obtained from industrial by-products (BP) are a promising vehicle for the nutritional improvement of traditional bakery products and may enhance their health promoting properties. However, the incorporation BP functional ingredients also influence technological and sensorial properties. Scope and approach This review provides a comprehensive overview about the incorporation of potential functional ingredients obtained from a wide variety of food industrial by-products (Fruit and Vegetables; Cereals, Legumes, Nuts and Oilseeds; Brewery, Winery, and Distillery) to wheat based bakery products. Emphasis is given to the physico-chemical characterization of those ingredients, as well as their effect on dough and final products properties. Key findings and conclusions Although physico-chemical composition of BP functional ingredients varies widely according to their source, it stands out by their content of total dietary fibre, protein, and/or minerals. BP functional ingredients incorporation on bakery products at 10% was frequently successful. Overall, BP functional ingredients improves nutritional profile of bakery products, however can also impair some functional and sensorial properties. From a nutritional point of view cakes and biscuits enriched with BP functional ingredients cannot compete with the healthier profile presented by breads.

Food industry by-products used as functional ingredients of bakery products

The consumption of wholegrain wheat is associated with a number of health benefits which may relate to the presence of a range of dietary fibre, phytochemical, vitamin and mineral components. Analysis of 150 bread wheat lines within the HEALTHGRAIN programme showed wide variation in content and composition of bioactive components within 150 bread wheat lines. Furthermore, in some cases (notably arabinoxylan in flour and tocols, sterols and alkylresorcinols in wholemeal) this variation was highly heritable and hence accessible to plant breeders. A number of tools are therefore being developed to facilitate the selection of these components in plant breeding programmes including molecular markers, biochemical kits and NIR calibrations.

Developing new types of wheat with enhanced health benefits

Analysis of wheat grain development using NIR spectroscopy

The aim of the present study was to detect maturation processes in wheat seed non-destructively with special respect to changes in moisture content and natural hydration/dehydration processes. Maturation is a phase of seed development in which a series of biochemical, enzymatic and morphological changes occur under highly hydrated conditions. The role of water is therefore critical to the whole maturation process. The amount and variation in content of different water species [high density water (HDW) with weaker hydrogen bonding and low density water (LDW) with stronger hydrogen bonding] changed considerably during maturation. Characteristic changes in three water absorption bands [1890–1920 nm (water I), 1400–1420 nm (water II) and 1150–1165 nm (water III)] were analysed. It was concluded that the different transitions of water molecules could be followed sensitively through different regions of NIR spectra. In the maturing seed, combination bands (water I and water III) were more sensitive indicators of changes in water molecules than was the first overtone (water II). The polar qualification system (PQS) provided sensitive and informative results regarding the amount and species of water in the developing seed. NIR spectroscopic techniques can be used effectively in monitoring plant physiological processes and the spectra have hidden information for predicting the stage of growth in wheat seed.

Changes in moisture content during wheat maturation—what is measured by near infrared spectroscopy?

The process of germination in six different wheat cultivars was monitored using NIR spectroscopy and the Rapid Visco Analyser (RVA) method. Near-infrared spectra provided insight into both chemical and physical changes that occur in the seed, in particular mobilization processes involving carbohydrates. RVA curves also contain physical and chemical information and can be interpreted as physicochemical spectra. The process of germination was followed sensitively through the RVA curves and some rheological parameters (peak viscosity, trough, breakdown, final viscosity, and setback) were highly correlated (R = 0.95–0.98) with predicted values calculated from NIR spectra. Viscosity data calculated from RVA curves collected at 200–480 sec showed the most characteristic changes during the early heat treatment stage of the pasting procedure. Strong intercorrelations were found between viscosity data and NIR spectra from the beginning of the swelling and gelatinization processes in germinating seed. The ...

Relationship Between NIR Spectra and RVA Parameters During Wheat Germination

On-line prediction of the glucose concentration of CHO cell cultivations by NIR and Raman spectroscopy: Comparative scalability test with a shake flask model system

Szilveszter Gergely

Papers

Developing new types of wheat with enhanced health benefits

Analysis of wheat grain development using NIR spectroscopy

Changes in moisture content during wheat maturation—what is measured by near infrared spectroscopy?

Relationship Between NIR Spectra and RVA Parameters During Wheat Germination

On-line prediction of the glucose concentration of CHO cell cultivations by NIR and Raman spectroscopy: Comparative scalability test with a shake flask model system