MDPI - Publisher of Open Access Journals

17 pages, 3044 KiB

Open AccessArticle

Effects of Eurotium cristatum Fermentation on Tartary Buckwheat Leaf Tea: Sensory Analysis, Volatile Compounds, Non-Volatile Profile and Antioxidant Activity

by Liangzhen Jiang, Xiao Han, Luo Wang, Haonan Zheng, Gen Ma, Xiao Wang, Yuanmou Tang, Xiaoqin Zheng, Changying Liu, Yan Wan and Dabing Xiang

Fermentation 2024, 10(7), 369; https://doi.org/10.3390/fermentation10070369 - 19 Jul 2024

Cited by 1 | Viewed by 1826

Abstract

Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as flavonoids and phenolic compounds, yet are not effectively utilized. Methods: Tartary buckwheat leaves were processed into raw green tea first and subsequently fermented with E. cristatum to develop a novel fermented leaf tea. The tea quality was evaluated by the aspects of the sensory scores by E-tongue, the volatile compounds by HS-SPME-GC-MS, the non-volatile profile by biochemical and UPLC-MS/MS methods and the antioxidant activity by the colorimetric assay. Results: Fermented leaf tea displayed a golden yellow color, a unique “flower” aroma and a dark-tea taste, with an improved sensory acceptability. Fermentation raised the content of volatile heterocyclic and aromatic compounds, alkenes and other aromatic components, which produced a unique floral flavor. The proportion of sour, bitter and astringency accounting non-volatile compounds such as phenolic acids and amino acids decreased, while the proportion of umami and sweet accounting substances such as responsible amino acids increased. Fermented leaf tea displayed a relative stronger total antioxidant activity against ABTS. Conclusion: E. cristatum fermentation exerted positive effects on Tartary buckwheat leaf tea quality. Full article

(This article belongs to the Special Issue Fermentation-Driven Biological Structural Modification of Natural Products)

► Show Figures

Figure 1

18 pages, 3673 KiB

Open AccessArticle

Golden Buckwheat Extract–Loaded Injectable Hydrogel for Efficient Postsurgical Prevention of Local Tumor Recurrence Caused by Residual Tumor Cells

by Li Xie, Rong Liu, Dan Wang, Qingqing Pan, Shujie Yang, Huilun Li, Xinmu Zhang and Meng Jin

Molecules 2023, 28(14), 5447; https://doi.org/10.3390/molecules28145447 - 17 Jul 2023

Cited by 9 | Viewed by 2049

Abstract

To prevent local tumor recurrence caused by possible residual cancer cells after surgery, avoid toxicity of systemic chemotherapy and protect the fragile immune system of postsurgical patients, an increasing amount of attention has been paid to local anti–cancer drug delivery systems. In this paper, golden buckwheat was first applied to prevent post–operative tumor recurrence, which is a Chinese herb and possesses anti–tumor activity. Golden buckwheat extract–loaded gellan gum injectable hydrogels were fabricated via Ca²⁺ crosslinking for localized chemotherapy. Blank and/or drug–loaded hydrogels were characterized via FT–IR, TG, SEM, density functional theory, drug release and rheology studies to explore the interaction among gellan gum, Ca²⁺ and golden buckwheat extract (GBE). Blank hydrogels were non–toxic to NIH3T3 cells. Of significance, GBE and GBE–loaded hydrogel inhibited the proliferation of tumor cells (up to 90% inhibition rate in HepG2 cells). In vitro hemolysis assay showed that blank hydrogel and GBE–loaded hydrogel had good blood compatibility. When GBE–loaded hydrogel was applied to the incompletely resected tumor of mice bearing B16 tumor xenografts, it showed inhibition of tumor growth in vivo and induced the apoptosis of tumor cells. Taken together, gellan gum injectable hydrogel containing GBE is a potential local anticancer drug delivery system for the prevention of postsurgical tumor recurrence. Full article

► Show Figures

Figure 1

10 pages, 467 KiB

Open AccessArticle

Construction and Application of Detection Model for Leucine and Tyrosine Content in Golden Tartary Buckwheat Based on Near Infrared Spectroscopy

by Liwei Zhu, Rebecca Njeri Damaris, Yong Lv, Qianxi Du, Taoxiong Shi, Jiao Deng and Qingfu Chen

Appl. Sci. 2022, 12(21), 11051; https://doi.org/10.3390/app122111051 - 31 Oct 2022

Cited by 1 | Viewed by 1897

Abstract

To meet the demand of the breeding and processing industry of Golden Tartary buckwheat, quantitative identification models were established to test the content of leucine (Leu) and tyrosine (Tyr) in Golden Tartary buckwheat leaves by near-infrared reflectance spectroscopy (NIRS) with quantitative partial least squares (PLS). Leu’s modeling results were as follows: first derivative (11) pretreatment, the wavenumber range of 4000–9000 cm⁻¹ was appropriate for modeling (calibration sets: validation set = 6:1), the mean coefficient of determination (R²), standard error of calibration (SEC), and relative standard deviation (RSD) for the calibration set were 0.9229, 0.45, and 3.45%, respectively; for the validation set, the mean R², SEC, and RSD were 0.9502, 0.47, and 3.65%, respectively. Tyr modeling results were as follows: first derivative (11) pretreatment, the wavenumber range of 4000–10,000 cm⁻¹ was suitable for modeling (calibration sets: validation set = 4:1), the R², SEC, and RSD for the calibration set was 0.9016, 0.15, and 5.72%, respectively; for the validation set, the mean R², SEC, and RSD were 0.9012, 0.15, and 5.53%, respectively. It was proved that the Leu and Tyr content of Golden Tartary buckwheat could be quantified using the model structured by near infrared spectroscopy combined with the partial least squares method. Full article

(This article belongs to the Special Issue Spectral Detection: Technologies and Applications)

► Show Figures

Figure 1

14 pages, 1167 KiB

Open AccessArticle

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

by Joana Mota, Ana Lima, Ricardo B. Ferreira and Anabela Raymundo

Foods 2020, 9(8), 1064; https://doi.org/10.3390/foods9081064 - 5 Aug 2020

Cited by 20 | Viewed by 5533

Abstract

Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The a_w and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry. Full article

(This article belongs to the Special Issue Applications of Natural Products in Foods)

► Show Figures

Graphical abstract

17 pages, 5527 KiB

Open AccessArticle

Recent Progress in Perennial Buckwheat Development

by Qing-Fu Chen, Xiao-Yan Huang, Hong-You Li, Li-Juan Yang and Ya-Song Cui

Sustainability 2018, 10(2), 536; https://doi.org/10.3390/su10020536 - 17 Feb 2018

Cited by 29 | Viewed by 9307

Abstract

Grains in the genus Fagopyrum have benefits to human health and are an excellent gluten-free raw material. Of all cereal foods, this genus has the highest total content of amino-acid nutrients necessary for humans; nutrients that are resistant to digestion (protein and starch) resulting in their sustained release; higher dietary fiber content than key cereals, and is rich in a special healthy ingredient (flavonoids). Fagopyrum includes 24 species of which five are perennial. Among them, golden buckwheat (F.cymosum complex) is the most important perennial buckwheat, which is not only used in Chinese medicine, but also has great potential in healthy food crop. In order to provide some clues for perennial crop studies and their industry development, this paper presents the state of perennial buckwheat research in terms of taxonomy; natural chemical products and pharmacological and health functions; genetics and evolution; breeding; and product development and utilization. The great advances such as successful interspecific crossing and its subsequent new perennial buckwheat varieties will speed up the development of the perennial buckwheat industry. Full article

(This article belongs to the Special Issue Strategies, Advances and Challenges of Breeding Perennial Grain Crops)

► Show Figures

Figure 1

Search Results (5)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI

Saved Queries

Search Filter Reset All

Years

Feature Papers

Subjects

Journals

Article Types

Countries / Regions

Search Results (5)

Further Information

Guidelines

MDPI Initiatives

Follow MDPI