Article
Food Science & Technology
Giuseppe Perri, Andrea Minisci, Marco Montemurro, Erica Pontonio, Michela Verni, Carlo G. Rizzello
Summary: The study improved the nutritional characteristics of the local barley cultivar Nure through sprouting and fermentation, and explored its potential as an ingredient in bread making. Sprouting led to a reduction in starch and dietary fibers, but an increase in phenolic compounds and protein bio-accessibility. Fermentation further enhanced the nutritional features of sprouted barley, by increasing the concentration of free amino acids and gamma-aminobutyric acid, and decreasing the phytic acid content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Maria Calasso, Arianna Ressa, Francesco Maria Calabrese, Fabio Minervini, Maria De Angelis
Summary: This study examined the impact of processing condition and flour composition on type I sourdoughs, focusing on the changes in biochemical and nutritional parameters as well as microbiota composition. The results showed that sprouting and dough yield affected key substrates and taxa composition, while different flour matrices influenced the diversity and clustering of the microbiota.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, Giuseppe Celano, Marco Ampollini, Marco Gobbetti, Maria De Angelis, Maria Calasso
Summary: The study demonstrated the improvement of bread texture by exopolysaccharides produced by lactic acid bacteria during sourdough fermentation, and the suitability of whole and sprouted lentil flours added with sucrose for dextran production. Wheat bread supplemented with sourdoughs showed increased specific volume, decreased crumb hardness, delayed staling rate, improved nutritional value, and enhanced aroma profile. This integrated biotechnological approach could provide high-fiber content foods with tailored texture, utilizing legumes in novel foods.
Review
Agriculture, Dairy & Animal Science
Luca Ferrari, Donata M. I. R. Cattaneo, Rossella Abbate, Michele Manoni, Matteo Ottoboni, Alice Luciano, Christoph von Holst, Luciano Pinotti
Summary: Selenium is an essential micronutrient that plays an important role in the development and physiological homoeostasis of animals and humans. This review discusses the role of selenium in the environment, plants, and animal bodies and explores different sources of selenium supplementation, focusing on Se-enriched yeast. Other potential sources such as Se-enriched insects and Se-nanoparticles are also examined for their use in animal nutrition. The scientific evidence suggests that sodium selenite and Se-yeast are the main options for inorganic and organic selenium supplementation, but further research is being conducted on alternative sources with high bioavailability and reduced environmental emissions.
Article
Biotechnology & Applied Microbiology
Monica Hernandez-Grijalva, Sayra N. Serrano-Sandoval, Janet A. Gutierrez-Uribe, Sergio O. Serna-Saldivar, Jorge Milan-Carrillo, Marilena Antunes-Ricardo, Javier Villela-Castrejon, Daniela Guardado-Felix
Summary: The study demonstrates the use of selenite-treated chickpea seeds to obtain selenium-enriched glutenin and albumin emulsions with improved emulsifying capacity, stability, and cellular antioxidant activity.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Food Science & Technology
Yasar Karaduman, Sila Seda Ozer, Arzu Akin
Summary: This study investigated the production of sourdough bread enriched in zinc and selenium using biofortified whole wheat flour. The substitution ratios of sourdough bread flour with biofortified whole wheat flour were 25:75, 50:50, and 75:25. The Zn and Se contents in the substituted flours varied and had an impact on the technological and rheological properties of the bread. The sensory properties, antioxidant activity, and nutritional value of the bread were also affected by the substitution level.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Dairy & Animal Science
Lingling Sun, Gentao Liu, Dongmei Xu, Zhaohai Wu, Lu Ma, Sanz-Fernandez M. Victoria, Lance H. Baumgard, Dengpan Bu
Summary: Supplementation of selenium yeast has positive effects on enhancing antioxidant capacity and milk selenium content in dairy cows, especially promoting the increase of selenomethionine and selenocystine.
Review
Food Science & Technology
Deepika Kathuria, Hamid, Prasad K. Chavan, Amit Jaiswal, Abhimanyu K. Thaku, Anju Dhiman
Summary: Changing lifestyle and increasing focus on maintaining good health have led to a higher demand for affordable functional food products. Sprouting, known for its ability to improve nutrient availability, is hindered by unfavorable ecological conditions. This article discusses the impact of novel processing techniques on sprouting, such as ultrasonication, pulse electric field, cold plasma, and high-pressure processing, which enhance the bioactive elements and germination rates of seeds. Sprouted seeds have higher levels of dietary fiber, gamma-aminobutyric acid (GABA), and phenolic compounds compared to raw seeds, leading to various health-promoting qualities such as antioxidant, anti-inflammatory, anti-hypertensive, anti-diabetic effects, and improved lipid metabolism.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab
Summary: The purpose of this study is to utilize a mixture of whole wheat-barley flour in the preparation of traditional Iranian bread, optimizing fermentation conditions to maximize nutrient content. Results show that increasing sourdough and fermentation time significantly decrease phytic acid content and increase zinc and iron content. Porosity and overall acceptability of the bread are also affected by these factors. The optimal conditions for the production of Barbari bread are 29.53% sourdough and 120 min fermentation time.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Review
Nutrition & Dietetics
Marianna Minnetti, Valentina Sada, Tiziana Feola, Elisa Giannetta, Carlotta Pozza, Daniele Gianfrilli, Andrea M. Isidori, Alessia Cozzolino
Summary: Selenium is an essential trace element that plays a crucial role in thyroid metabolism and the immune system. Supplementing with selenium may improve inflammation in patients with thyroiditis and potentially affect thyroid function during pregnancy. However, further research is needed to confirm the effectiveness of selenium supplementation in pregnant women with thyroiditis.
Article
Biochemistry & Molecular Biology
Xiaosheng Liang, Zhuming Xue, Yangwu Zheng, Shufang Li, Lijun Zhou, Lin Cao, Yi Zou
Summary: Selenium deficiency and decreased selenoprotein functions are linked to cognitive decline and neurodegenerative diseases. Dietary supplementation of sodium selenite can alleviate neuroinflammation and improve cognition in mouse models. The neuroprotective role of selenium may be attributed to the increased expression of selenoproteins, including SELENOP and GPX4.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Agriculture, Dairy & Animal Science
Zabihollah Nemati, Kazem Alirezalu, Maghsoud Besharati, Benjamin W. B. Holman, Mohammadreza Hajipour, Benjamin M. Bohrer
Summary: This study found that additional selenium supplementation in the diet can improve the nutritional quality and shelf life of goose meat and liver samples, and both inorganic and organic selenium forms are beneficial for this effect.
Article
Nutrition & Dietetics
Jen-Fu Huang, Chih-Po Hsu, Chun-Hsiang Ouyang, Chi-Tung Cheng, Chia-Cheng Wang, Chien-Hung Liao, Yu-Tung Wu, Chi-Hsun Hsieh
Summary: This study aimed to assess the effect of selenium supplementation on the prognosis of trauma patients. The meta-analysis showed that selenium supplementation was associated with a lower mortality rate and shorter hospital stay, but did not have a statistically significant benefit on the incidence of infectious complications.
Review
Fisheries
Lei Wang, Gladstone Sagada, Ruolan Wang, Peiwen Li, Bingying Xu, Chen Zhang, Jialing Qiao, Yunzhi Yan
Summary: This review compares the bioavailability, toxicity, and nutritional functions of inorganic, organic, and novel selenium sources in fish. Organic selenium sources have higher bioavailability and lower toxicity compared to inorganic selenium sources. Dietary selenium requirements for different fish species should be estimated using different selenium sources and multiple parameters.
Article
Veterinary Sciences
Tomislav Speranda, Valentina Pavic, Zdenko Loncaric, Marcela Speranda, Maja Popovic, Vesna Gantner, Mislav Didara
Summary: The study demonstrates that supplementing slightly higher levels of organic selenium, combined with natural zeolite, can increase selenium deposition in tissues of growing pigs, enhance antioxidant status, and strengthen the immune system.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Food Science & Technology
Adrian Bartos, Iwona Majak, Anna Diowksz, Joanna Leszczynska
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2016)
Article
Food Science & Technology
Maciej Ditrych, Edyta Kordialik-Bogacka, Agata Czyzowska
CZECH JOURNAL OF FOOD SCIENCES
(2015)
Article
Food Science & Technology
G. Donadini, M. D. Fumi, E. Kordialik-Bogacka, L. Maggi, M. Lambri, P. Sckokai
FOOD RESEARCH INTERNATIONAL
(2016)
Review
Food Science & Technology
Paulina Bogdan, Edyta Kordialik-Bogacka
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2017)
Article
Agriculture, Multidisciplinary
Edyta Kordialik-Bogacka, Paulina Bogdan, Katarzyna Pielech-Przybylska, Dorota Michalowska
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2018)
Article
Food Science & Technology
Edyta Kordialik-Bogacka, Paulina Bogdan, Aneta Ciosek
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Gianluca Donadini, Terenzio Bertuzzi, Edyta Kordialik-Bogacka, Dominika Cywinska, Filippo Rossi, Giorgia Spigno, Sebastiano Porretta
JOURNAL OF FOOD SCIENCE
(2020)
Article
Food Science & Technology
Anna Diowksz, Alicja Malik, Agnieszka Jasniewska, Joanna Leszczynska
Review
Chemistry, Multidisciplinary
Monika Kajzer, Anna Diowksz
Summary: Clean label refers to food products without additives, which are increasingly popular although not necessarily healthier, especially appealing to consumers interested in clean label standards. However, manufacturing gluten-free baked goods according to clean label concept is challenging due to poor baking properties of gluten-free raw materials and limited suitable additives.
APPLIED SCIENCES-BASEL
(2021)
Review
Biochemistry & Molecular Biology
Agnieszka Jasniewska, Anna Diowksz
Summary: The demand for value-added products and functional foods is driving manufacturers to explore new additives, with sea buckthorn being recognized for its high content of bioactive compounds and vitamins. Known for its antimicrobial and antiviral properties, sea buckthorn shows potential in treating various diseases. Its numerous health benefits make it a promising ingredient for novel food products.
Review
Biotechnology & Applied Microbiology
Edyta Kordialik-Bogacka
Summary: This review article discusses the progress and methods of biopreservation of beer, including the use of natural antimicrobial agents to enhance stability and prevent microbiological spoilage. The future of beer preservation will involve the skilled use of knowledge, safe antimicrobial additives, and mild physical treatments.
BIOTECHNOLOGY ADVANCES
(2022)
Article
Food Science & Technology
Anna Diowksz, Aleksandra Sadowska
Summary: This study investigated the effects of transglutaminase and different doses of buckwheat sourdough on the quality features of gluten-free buckwheat bread. It was found that the addition of sourdough significantly improved the taste and aroma of the bread, while the use of transglutaminase enhanced the bread's elasticity and overall sensory quality.
Article
Food Science & Technology
Kamil Krolak, Katarzyna Kobus, Edyta Kordialik-Bogacka
Summary: This study investigated the effects of using adjuncts, enzymes, and finings on the colloidal stability of beer. The results showed a negative correlation between coagulable nitrogen content and beer colloidal stability. Additionally, it was found that using corn grist and starch syrup in brewing can prolong the physical shelf life of beer.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Paulina Bogdan, Edyta Kordialik-Bogacka, Agata Czyzowska, Joanna Oracz, Dorota Zyzelewicz
Review
Food Science & Technology
Jaromir Fiala, Daniela Smogrovicova, Gabriella Kun-Farkas, Edyta Kordialik-Bogacka, Jiri Vinopal