Article
Food Science & Technology
Jose L. Navarro, Camila Biglione, Candela Paesani, Malena Moiraghi, Alberto E. Leon, Maria Eugenia Steffolani
Summary: Pearling process on wheat grains showed improved nutritional profile in terms of decreased insoluble dietary fiber, increased water-soluble pentosans, and lower protein weakening, resulting in higher quality wheat bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Andreia Bento-Silva, Noelia Duarte, Elsa Mecha, Maria Belo, Ana Teresa Serra, Maria Carlota Vaz Patto, Maria Rosario Bronze
Summary: Maize is a significant source of phenolic compounds, particularly hydroxycinnamic acids, known for their antioxidant properties. The bioaccessibility of these compounds is influenced by food processing techniques. Traditional Portuguese bread broa, made from maize, retains antioxidant activity during processing, making it a valuable source of hydroxycinnamic acids.
Article
Food Science & Technology
Sonia Boudaoud, Delphine Sicard, Lucas Suc, Genevieve Conejero, Diego Segond, Chahinez Aouf
Summary: This study investigated the variation of ferulic acid (FA) content in wheat grains and found significant differences in FA content among different wheat species and varieties as well as harvesting sites. Additionally, the FA content of dough and bread during bread making was influenced by baking conditions and type of leaven, rather than the type of fermentation used.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Fan Xiao, Xu Zhang, Meng Niu, Xiaoqing Xiang, Yidan Chang, Zizhu Zhao, Licheng Xiong, Siming Zhao, Jianhua Rong, Cuie Tang, Yue Wu
Summary: The study investigated the effects of bran components and glucose oxidase on gluten development and water distribution in bread dough. Bran components reduced dough density and interfered with protein polymerization, while glucose oxidase improved dough porosity and stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Hannah Oduro-Obeng, Franklin B. Apea-Bah, Kun Wang, Bin Xiao Fu, Trust Beta
Summary: The bioaccessibility and antioxidant activity of pasta made from refined semolina and whole wheat flour is significantly influenced by the wheat cultivar and cooking duration.
Article
Food Science & Technology
Nazir Ahmad, Muzzamal Hussain, Aysha Sameen, Farhan Saeed, Abid Hussain, Ali Imran, Zahoor Ahmed, Abdur Rehman, Muhammad Faisal Manzoor, Emad Karrar
Summary: The study involved isolating cell walls from maize bran and incorporating them into bread to analyze its properties. Results showed that adding maize bran cell walls increased moisture content, volume, and fracturability of bread while decreasing water activity and hardness, providing antimicrobial properties and extending shelf life.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Yue Sun, Jinli Zhang, Hui Zhang, Hanxue Hou
Summary: The protective effects of whole wheat flour steamed bread (WWF) and aleurone-enriched wheat flour steamed bread (AWF) on gut microbiota and metabolomic disorders were investigated in long-term high-fat diet (HFD) mice. The results showed that AWF and WWF significantly improved dyslipidemia, hepatic oxidative stress, and damage in HFD-fed mice. Furthermore, both AWF and WWF had positive effects on gut microbiota and hepatic metabolism.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Boyu Tian, Chenxia Zhou, Dongxiao Li, Jiawei Pei, Ailiang Guo, Shuang Liu, Huijing Li
Summary: The study found that hemicellulase dosage significantly affected bread quality and gluten network. The optimal hemicellulase dosage improved bread specific volume and reduced breadcrumb firmness. Hemicellulase enhanced gluten viscoelasticity by catalyzing the transition from alpha-helix to beta-sheet, contributing to the improvement of wheat aleurone-rich bread quality.
Article
Food Science & Technology
T. T. Efremova, S. Morozov, E. I. Chernyak, E. V. Chumanova
Summary: Purple, blue and black wheat varieties contain abundant anthocyanins in the outer kernel layers, which have health-promoting properties and are used to treat diseases. The accumulation of anthocyanins in wheat grains can occur in either the pericarp under the control of Pp genes or the aleurone layer under the control of Ba genes. Black-grained wheat lines with anthocyanins in both the pericarp and aleurone layer have been developed and may be valuable in breeding programs to enhance anthocyanin content in commercial varieties.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Fangye Zeng, Yexun Weng, Yueyue Yang, Qing Liu, Jiahua Yang, Aiquan Jiao, Zhengyu Jin
Summary: This study evaluated the effects of adding different proportions of gluten on the quality of whole wheat bread, focusing on dough structure, bread quality, and starch digestibility. The results showed that gluten addition improved the gluten network formation in the dough, resulting in bread with larger volume, lower baking loss, and better texture. Furthermore, gluten addition slowed down starch digestion to some extent. The optimal quality of bread samples was achieved with the addition of 40% gluten. This study provides a guide for the application of gluten enrichment in whole wheat bread.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Wen Cong, Eric Schwartz, Devin G. Peterson
Summary: An LC-MS flavoromic profiling approach was used to identify compounds affecting the generation of bitter compound pinellic acid during bread making. The addition of schaftoside to flour was found to decrease pinellic acid formation and reduce bitterness intensity in whole wheat bread, providing new strategies for improving flavor profiles and consumer acceptance of wheat products.
Article
Plant Sciences
Kelly Houston, Amy Learmonth, Ali Saleh Hassan, Jelle Lahnstein, Mark Looseley, Alan Little, Robbie Waugh, Rachel A. Burton, Claire Halpin
Summary: This study investigates the effects of two phenolic acids on plant cell wall integrity and identifies a gene mutation responsible for the reduction of p-coumaric acid levels in grain. The mutation is associated with detrimental impacts on grain quality traits.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Laura Escriva, Fojan Agahi, Pilar Vila-Donat, Jordi Manes, Giuseppe Meca, Lara Manyes
Summary: The presence of mycotoxins in cereals and cereal products is a significant issue. This study evaluated the bioaccessibility of aflatoxin B-1 (AFB1) and ochratoxin (OTA) in bread and investigated the effects of milk whey and pumpkin in reducing mycotoxins bioaccessibility. The results showed that pumpkin powder was the most effective in reducing AFB1 and OTA bioaccessibility, followed by whey, fermented whey, and the combination of pumpkin-fermented whey. These findings suggest that pumpkin and milk whey could be potential bioactive ingredients for the bakery industry.
Article
Agriculture, Multidisciplinary
Fengyuan Liu, Minnamari Edelmann, Vieno Piironen, Susanna Kariluoto
Summary: This study investigated the bioaccessibility of folate in wheat bread baked with different ingredients and processing methods. The results showed that the inclusion of whole-grain or faba bean flour significantly improved both folate content and bioaccessibility. Baking with yeast increased the folate content in bread but decreased folate bioaccessibility due to the instability of 5-methyltetrahydrofolate. Spiking experiments confirmed oxidation as a critical reason for 5-methyltetrahydrofolate loss during digestion. However, GA protected this vitamer from degradation. Additionally, 5-methyltetrahydrofolate was less stable in wholegrain wheat matrices than other matrices. This study highlighted the importance of 5-methyltetrahydrofolate stability for folate bioaccessibility in bread and suggested further research on methods for stabilizing this vitamer.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Nutrition & Dietetics
Fred Brouns
Summary: Phytate serves as a phosphate storage molecule in cereals and other plant foods. However, minerals chelated in phytate are not bio-available, which can lead to impaired micronutrient status and increased mortality. While reducing phytate content in food through processing can improve mineral availability, results from in vitro studies may not accurately reflect in vivo effects due to various factors. Therefore, the decision to consume grain-based foods should consider the benefits and drawbacks of phytate.
Review
Biochemistry & Molecular Biology
Giuseppe Di Pede, Pedro Mena, Letizia Bresciani, Rosa M. Lamuela-Raventos, Mariem Achour, Ramon Estruch, Rikard Landberg, Sabine E. Kulling, David Wishart, Ana Rodriguez-Mateos, Alan Crozier, Claudine Manach, Daniele Del Rio
Summary: This systematic review summarizes human studies on the absorption, metabolism, distribution and excretion of dietary flavan-3-ols and their metabolites. Forty-nine intervention studies were included, and up to 180 metabolites were quantified in blood and urine samples after flavan-3-ol intake. The main compounds detected were phase 2 conjugates of microbial catabolites, with phenyl-gamma-valerolactones being the most representative ones. The bioavailability of flavan-3-ols was moderate, and it showed intra- and inter-source differences.
MOLECULAR ASPECTS OF MEDICINE
(2023)
Review
Biochemistry & Molecular Biology
Daniela Martini, Mirko Marino, Samuele Venturi, Massimiliano Tucci, Dorothy Klimis-Zacas, Patrizia Riso, Marisa Porrini, Cristian Del Bo'
Summary: Blueberries and their bioactive compounds have potential health-promoting effects, particularly in improving vascular function. However, conflicting results exist regarding their effects on inflammation, oxidative stress, and cardiometabolic risk markers. More high-quality human intervention studies are needed to further validate these findings and explore the relationship between the structure and function of (poly)phenols.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2023)
Review
Nutrition & Dietetics
Cristian Del Bo', Simone Perna, Sabika Allehdan, Ayesha Rafique, Sara Saad, Fahad AlGhareeb, Mariangela Rondanelli, Reema F. Tayyem, Mirko Marino, Daniela Martini, Patrizia Riso
Summary: This systematic review and meta-analysis aimed to evaluate the overall effects of the Mediterranean diet on NAFLD patients. The results suggest that the Mediterranean diet may reduce indirect and direct outcomes linked with NAFLD severity, such as total cholesterol, liver fibrosis, and waist circumference. However, further research is needed to confirm these findings.
Review
Nutrition & Dietetics
Paola Biscotti, Cristian Del Bo', Catarina Carvalho, Duarte Torres, Emmanuelle Reboul, Beatrice Pellegrini, Valentina Vinelli, Angela Polito, Laura Censi, Marisa Porrini, Daniela Martini, Patrizia Riso
Summary: The consumption of plant-based drinks as a substitute for cow's milk is increasing due to concerns for health, environment, and animal welfare. This review analyzed intervention trials on the effect of plant-based drinks compared to cow's milk on human health markers. Although there is some evidence of the beneficial effects of plant-based drinks, especially on lipid profile, conflicting results and limited studies reduce the overall conclusions. Further research is needed, especially in the long term, to better understand the effects of substituting cow's milk with plant-based drinks.
Article
Nutrition & Dietetics
Beatrice Biasini, Alice Rosi, Francesca Scazzina, Davide Menozzi
Summary: This study aimed to explain and predict the intention to follow a sustainable diet and its adoption in Italy. The theory of planned behavior was used to develop an online survey, and the results showed significant associations between attitude, subjective norms, and perceived behavioral control with both intention and behavior assessments. The applied TPB models explained behavioral intention at most (78%) and suggested interventions to encourage virtuous food consumption habits in Italy.
Review
Nutrition & Dietetics
Samuele Venturi, Mirko Marino, Iolanda Cioffi, Daniela Martini, Cristian Del Bo', Simone Perna, Patrizia Riso, Dorothy Klimis-Zacas, Marisa Porrini
Summary: Metabolic Syndrome (MetS) is a group of dysmetabolic conditions accompanied by oxidative stress, inflammation, and vascular dysfunction. Berries and their bioactives have shown potential in mitigating the risk factors associated with MetS. This systematic review summarizes recent human intervention studies on the effects of berries in subjects with MetS parameters, showing positive effects on lipid profile and inflammation. However, further high-quality trials are needed to fully establish the role of berries in reducing risk factors for MetS.
Article
Nutrition & Dietetics
Donato Angelino, Monica Dinu, Barbara Gandossi, Nicoletta Pellegrini, Daniela Martini
Summary: This study compared the level of processing and the nutritional quality of breakfast cereals on the Italian market. The findings show that NOVA 4 products had higher energy, fat, and sugar content, while NOVA 1 products had higher fiber and protein content. The results suggest a connection between the lower nutritional quality of NOVA 4 foods and the risk of chronic diseases.
Editorial Material
Nutrition & Dietetics
Daniela Martini, Mirko Marino, Cristian Del Bo
Review
Environmental Sciences
Cinzia Franchini, Beatrice Biasini, Alice Rosi, Francesca Scazzina
Summary: Among universities' responsibilities, addressing sustainability-related issues by enabling a food environment which raises people's awareness and promotes the improvement of food offer and consumption is paramount. This article draws on recent literature evidence and virtuous examples provided by leading experts, with the purpose of outlining a conceptual model for fostering healthy and sustainable nutrition among the academic community through food services.
CURRENT OPINION IN ENVIRONMENTAL SCIENCE & HEALTH
(2023)
Article
Food Science & Technology
Rungsaran Wongprawmas, Giulia Andreani, Cinzia Franchini, Beatrice Biasini, Alice Rosi, Irina Dolgopolova, Jutta Roosen, Davide Menozzi, Miguel I. Gomez, Francesca Scazzina, Cristina Mora, Giovanni Sogari
Summary: The study examines the effects of different nudges on university students' food choices in the online pre-ordering system of university canteens. The results show that dish placement significantly increases the selection of healthy and sustainable dishes. Combining different nudges can positively influence students who already have strong sustainable and healthy eating behaviors.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Gema Pereira-Caro, Salud Caceres-Jimenez, Letizia Bresciani, Pedro Mena, Tahani M. Almutairi, Sara Dobani, L. Kirsty Pourshahidi, Chris I. R. Gill, Jose Manuel Moreno Rojas, Michael N. Clifford, Alan Crozier
Summary: This study investigated the phenolic catabolites excreted by fasting subjects with a functioning colon and ileostomists on a low (poly)phenol diet. The results showed that the potential sources of these substances include endogenous catecholamines, surplus tyrosine and phenylalanine, and catabolites derived from pre-study intakes of non-nutrient dietary (poly)phenols.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Psychiatry
Daniela Martini, Hugo da Costa Ribeiro, Paul Gately, Richard Mattes, Roberta Re, Dennis Bier
Summary: This scientific symposium discussed the shift from nutrients to diet in promoting a healthy lifestyle. Experts emphasized the importance of a systems approach and the limited success of single ingredient and narrow policy approaches. They concluded that a change in perspective that focuses on positive nutrition messaging and policies is needed.
EATING AND WEIGHT DISORDERS-STUDIES ON ANOREXIA BULIMIA AND OBESITY
(2023)
Review
Nutrition & Dietetics
Antonio Costa-Perez, Vanesa Nunez-Gomez, Nieves Baenas, Giuseppe Di Pede, Mariem Achour, Claudine Manach, Pedro Mena, Daniele Del Rio, Cristina Garcia-Viguera, Diego A. Moreno, Raul Dominguez-Perles
Summary: This systematic review summarizes the findings of human studies on the metabolism and bioavailability of glucosinolates (GSL) and isothiocyanates (ITC), providing a comprehensive analysis for future research and consultation on this less studied area of GSL for food and health.
Article
Biochemistry & Molecular Biology
Jananee Muralidharan, Cindy Romain, Letizia Bresciani, Pedro Mena, Donato Angelino, Daniele Del Rio, Linda H. Chung, Pedro E. Alcaraz, Julien Cases
Summary: This study evaluated the nutrikinetics and bioavailability of a flavanone-rich product, Sinetrol (R) Xpur, in overweight and obese individuals. The results showed that while urinary excretion of metabolites decreased significantly over 16 weeks, there was no significant decrease in circulating metabolites. This suggests that chronic intake may not offer the same bioavailability as acute intake.
