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Agronomy
Special Issues
Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits
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Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits

A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Soil and Plant Nutrition".

Deadline for manuscript submissions: closed (30 September 2021) | Viewed by 39880

Special Issue Editors

Dr. Carla Susana Correia Pereira

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Guest Editor
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: natural products; bioactive compounds; food chemistry; bio-based ingredients
Special Issues, Collections and Topics in MDPI journals
Dr. José Virgílio Santulhão Pinela

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Co-Guest Editor
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: food chemistry; bio-based ingredients; antioxidants; extraction methods; process optimization
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains have been considered staple foods since the beginning of civilization. They are consumed worldwide and constitute a valuable source of carbohydrates, dietary fiber, proteins, B vitamins, carotenoids, and minerals, but also phytochemicals responsible for their health-promoting properties such as phenolic acids, flavones, anthocyanins, lignans, and phytosterols. Therefore, authors are strongly encouraged to contribute with original research articles and reviews to this Special Issue that aims to provide an up-to-date collection of relevant research carried out on multidisciplinary topics concerning cereal grains, comprising the impact of agricultural practices, processing methods, and bread-making techniques on nutrients, antinutrients, and phytochemicals. Advances in the development of gluten-free cereal foodstuff, novel cereal-grain-based functional foods and nutraceuticals, and their health-promoting effects, as well as analytical, social, and sustainability aspects will also fall into the scope of this Special Issue.

Dr. Carla Pereira
Guest Editor

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Keywords

  • cereal grains
  • phytochemicals
  • human nutrition
  • physiologically active compounds
  • cereal-based products
  • agricultural practices
  • processing methods
  • bread making
  • sustainable practices

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Published Papers (7 papers)

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Research

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16 pages, 609 KiB  
Article
Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content
by Georgiana Gabriela Codină, Cristina Sarion and Adriana Dabija
Agronomy 2021, 11(10), 1977; https://doi.org/10.3390/agronomy11101977 - 30 Sep 2021
Cited by 14 | Viewed by 3178
Abstract
The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared [...] Read more.
The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour. Full article
(This article belongs to the Special Issue Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits)
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21 pages, 3671 KiB  
Article
Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry
by Juliana França Lima, Maria Inês Dias, Carla Pereira, Marija Ivanov, Marina Soković, Nádia Cristiane Steinmacher, Isabel C. F. R. Ferreira and Lillian Barros
Agronomy 2021, 11(9), 1873; https://doi.org/10.3390/agronomy11091873 - 17 Sep 2021
Cited by 5 | Viewed by 3942
Abstract
Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance [...] Read more.
Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer. Full article
(This article belongs to the Special Issue Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits)
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14 pages, 312 KiB  
Article
Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency
by Rossana V. C. Cardoso, Ângela Fernandes, José Pinela, Maria Inês Dias, Carla Pereira, Tânia C. S. P. Pires, Márcio Carocho, Esteban Fernández Vasallo, Isabel C. F. R. Ferreira and Lillian Barros
Agronomy 2021, 11(5), 972; https://doi.org/10.3390/agronomy11050972 - 13 May 2021
Cited by 9 | Viewed by 4220
Abstract
Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 [...] Read more.
Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity. Full article
(This article belongs to the Special Issue Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits)
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13 pages, 299 KiB  
Communication
Durum and Bread Wheat Flours. Preliminary Mineral Characterization and Its Potential Health Claims
by María Ciudad-Mulero, María Cruz Matallana-González, María Jesús Callejo, José M. Carrillo, Patricia Morales and Virginia Fernández-Ruiz
Agronomy 2021, 11(1), 108; https://doi.org/10.3390/agronomy11010108 - 8 Jan 2021
Cited by 20 | Viewed by 3576
Abstract
Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related [...] Read more.
Wheat is one of the most important cereals in terms of its role in the human diet. The distribution of the nutrients in wheat grains depends largely on their morphology, the bran fraction being the richest in minerals, thus developing important functions related to human health. The main purpose of this study was to point out the potential nutritional and health claims related to the mineral composition based on the current European legislation in order to valorize the interesting wheat varieties traditionally consumed in Spain. The mineral composition (microelements: Fe, Cu, Mn, and Zn; and macrolements: Ca, Mg, Na, and K) were evaluated in different milling fractions (white flour, whole grain flour, and bran fraction) of 4 wheat varieties of durum (Triticum turgidum ssp. durum Linnaeus) and bread (Triticum aestivum Linnaeus) wheat. As expected, the mineral concentration was higher in the case of bran and whole grain flour, K and Mg being the principal minerals found. A difference between wheat genotype and harvesting year have been found. Moreover, regarding these preliminary results, some samples analysed in the present study met the conditions of use of different approved health claims that could support the possibility to consider wheat flours, especially whole grain flour and bran fraction as functional foods, but some did not. Full article
(This article belongs to the Special Issue Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits)
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16 pages, 880 KiB  
Article
Antioxidant Purple Corn Protein Concentrate from Germinated Andean Purple Corn Seeds
by Edgar Vilcacundo, Antón García, Mario Vilcacundo, Roberto Morán, Iván Samaniego and Wilman Carrillo
Agronomy 2020, 10(9), 1282; https://doi.org/10.3390/agronomy10091282 - 29 Aug 2020
Cited by 8 | Viewed by 5348
Abstract
Ecuador Andean purple corn (Zea mays L.) was subjected to a germination process at 15–40 °C for 24–168 incubation hours. Purple corn protein concentrates (PCPCs) were obtained by alkaline extraction at pH 8.0 and pH 10.0, followed by an isoelectric precipitation process [...] Read more.
Ecuador Andean purple corn (Zea mays L.) was subjected to a germination process at 15–40 °C for 24–168 incubation hours. Purple corn protein concentrates (PCPCs) were obtained by alkaline extraction at pH 8.0 and pH 10.0, followed by an isoelectric precipitation process at pH 4.0, pH 5.0 and pH 6.0. Proteins and phenolic content of PCPCs was calculated. PCPC antioxidant properties were determined by the ferric-reducing antioxidant power (FRAP) in vitro method and by the 2,2-azinobis, 3-ethyl-benzothiazoline-6-sulfonic acid, (ABTS) in vitro method. Andean purple corn seeds were able to germinate under the germination conditions tested in this study. The higher percentage of germination was of 63.33% at 168 h/25 °C. The PCPCs protein profile was characterized for the presence of six bands with molecular weights of 14.50 kDa, 20.12 kDa, 25.18 kDa, 41.85 kDa, 59.59 kDa, and 65.87 kDa. Germinated PCPC presented a high TPC content with ranges of 605.71–1820.00 mg gallic acid equivalents (GAE)/g PCPC dry weight (DW), germinated PCPC/72 h/25 °C presented a higher value of 1820.00 mg GAE/g PCPC, DW. All germinated PCPCs samples assayed presented strong antioxidant activity when measured by the ABTS and FRAP methods. Germinated PCPC/144 h/35 °C presented high antioxidant activity by ABTS with 804.35 µmol Trolox equivalents (TE)/g PCPC DW and germinated PCPC/144 h/30 °C presented a high value by the FRAP method, 987.83 µmol TE/g PCPC DW. Full article
(This article belongs to the Special Issue Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits)
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Review

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20 pages, 835 KiB  
Review
Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
by Juan Fernández-Peláez, Candela Paesani and Manuel Gómez
Agronomy 2020, 10(12), 1962; https://doi.org/10.3390/agronomy10121962 - 13 Dec 2020
Cited by 57 | Viewed by 8469
Abstract
There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing [...] Read more.
There has been growing demand by consumers for grain-based products with well-balanced nutritional profiles and health-promoting properties. The components of the flours obtained from different grains can be modified or improved at a nutritional level by using sourdough technology, which has gained increasing interest in recent years. Sourdough hydrolyse dietary fibre, reduces fat rancidity, and enables an increase in starch and protein digestibility, as well as vitamin levels and mineral bioavailability. In addition, bioactive compounds are synthesized during fermentation, while components that interfere with the digestion of grain-based products or digestion-linked pathologies, such as gluten sensitivity or gastrointestinal syndromes, are reduced. Finally, it has been observed that sourdough fermented products can play a role in gut microbiota regulation. Thanks to this health-promoting potential, sourdough can stand out among other fermentation processes and opens up a new range of healthier commercial products to be developed. The current review discusses the extensive research carried out in the last 15 years and aims at updating and deepening understanding on how sourdough can enhance the nutritional and health-related characteristics of the different components present in the grains. Full article
(This article belongs to the Special Issue Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits)
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15 pages, 2593 KiB  
Review
Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance
by Farhan Mohiuddin Bhat, Sarana Rose Sommano, Charanjit Singh Riar, Phisit Seesuriyachan, Thanongsak Chaiyaso and Chanakan Prom-u-Thai
Agronomy 2020, 10(11), 1817; https://doi.org/10.3390/agronomy10111817 - 19 Nov 2020
Cited by 68 | Viewed by 9345
Abstract
Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been [...] Read more.
Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products. Full article
(This article belongs to the Special Issue Bioactive Compounds in Cereal Grain: Nutraceutical Properties and Health Benefits)
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