Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavaila...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/13/1957 |
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| author | Luz María Paucar-Menacho Williams Esteward Castillo-Martínez Wilson Daniel Simpalo-Lopez Anggie Verona-Ruiz Alicia Lavado-Cruz Cristina Martínez-Villaluenga Elena Peñas Juana Frias Marcio Schmiele |
| author_facet | Luz María Paucar-Menacho Williams Esteward Castillo-Martínez Wilson Daniel Simpalo-Lopez Anggie Verona-Ruiz Alicia Lavado-Cruz Cristina Martínez-Villaluenga Elena Peñas Juana Frias Marcio Schmiele |
| author_sort | Luz María Paucar-Menacho |
| collection | DOAJ |
| description | Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting. |
| first_indexed | 2024-03-09T21:53:32Z |
| format | Article |
| id | doaj.art-1e197b421df8469ea548b92d815eda1f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:53:32Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1e197b421df8469ea548b92d815eda1f2023-11-23T20:02:07ZengMDPI AGFoods2304-81582022-07-011113195710.3390/foods11131957Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and PseudocerealsLuz María Paucar-Menacho0Williams Esteward Castillo-Martínez1Wilson Daniel Simpalo-Lopez2Anggie Verona-Ruiz3Alicia Lavado-Cruz4Cristina Martínez-Villaluenga5Elena Peñas6Juana Frias7Marcio Schmiele8Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, PeruDepartamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, PeruDepartamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, PeruDepartamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, PeruDepartamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, PeruDepartment of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainDepartment of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainDepartment of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainInstitute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), MGT-367 Highway-Km 583, No. 5000, Diamantina 39100-000, BrazilBioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.https://www.mdpi.com/2304-8158/11/13/1957antioxidant capacityenzymesextrusiongrainsmicroorganismsprouting |
| spellingShingle | Luz María Paucar-Menacho Williams Esteward Castillo-Martínez Wilson Daniel Simpalo-Lopez Anggie Verona-Ruiz Alicia Lavado-Cruz Cristina Martínez-Villaluenga Elena Peñas Juana Frias Marcio Schmiele Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals Foods antioxidant capacity enzymes extrusion grains microorganism sprouting |
| title | Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals |
| title_full | Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals |
| title_fullStr | Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals |
| title_full_unstemmed | Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals |
| title_short | Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals |
| title_sort | performance of thermoplastic extrusion germination fermentation and hydrolysis techniques on phenolic compounds in cereals and pseudocereals |
| topic | antioxidant capacity enzymes extrusion grains microorganism sprouting |
| url | https://www.mdpi.com/2304-8158/11/13/1957 |
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