Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques
Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcomputed tomography, synchrotron X-ray fluorescence i...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3935 |
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| author | Navnath S. Indore Digvir S. Jayas Chithra Karunakaran Jarvis Stobbs Viorica F. Bondici Miranda Vu Kaiyang Tu Omar Marinos |
| author_facet | Navnath S. Indore Digvir S. Jayas Chithra Karunakaran Jarvis Stobbs Viorica F. Bondici Miranda Vu Kaiyang Tu Omar Marinos |
| author_sort | Navnath S. Indore |
| collection | DOAJ |
| description | Four varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcomputed tomography, synchrotron X-ray fluorescence imaging, and mid-infrared spectroscopy at the Canadian Light Source, Saskatoon. The deterioration was observed in all the selected varieties of barley at the end of 8 week of storage. Changes due to spoilage over time were observed in the grain microstructure and its nutrient distribution and composition. This study underscores the critical importance of the initial condition of barley grain microstructure in determining its storage life, particularly under unfavorable conditions. The hulled barley varieties showed more deterioration in microstructure than the hulless varieties of barley, where a direct correlation between microstructural changes and alterations in nutritional content was found. All selected barley classes showed changes in the distribution of nutrients (Ca, Fe, K, Mn, Cu, and Zn), but the two-row AC Metcalf variety exhibited more substantial variations in their nutrient distribution (Zn and Mn) than the other three varieties during storage. The two-row class barley varieties showed more changes in biochemical components (protein, lipids, and carbohydrates) than the six-row class varieties. |
| first_indexed | 2024-03-11T11:30:56Z |
| format | Article |
| id | doaj.art-a43d2bf946514576824eaf84ca887e28 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:30:56Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a43d2bf946514576824eaf84ca887e282023-11-10T15:02:47ZengMDPI AGFoods2304-81582023-10-011221393510.3390/foods12213935Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared TechniquesNavnath S. Indore0Digvir S. Jayas1Chithra Karunakaran2Jarvis Stobbs3Viorica F. Bondici4Miranda Vu5Kaiyang Tu6Omar Marinos7Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, CanadaBiosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, CanadaBiosystems Engineering, University of Manitoba, Winnipeg, MB R3T 5V6, CanadaCanadian Light Source Inc., Saskatoon, SK S7N 2V3, CanadaCanadian Light Source Inc., Saskatoon, SK S7N 2V3, CanadaCanadian Light Source Inc., Saskatoon, SK S7N 2V3, CanadaCanadian Light Source Inc., Saskatoon, SK S7N 2V3, CanadaCanadian Light Source Inc., Saskatoon, SK S7N 2V3, CanadaFour varieties of barley (Esma, AC Metacalf, Tradition, and AB Cattlelac), representing four Canadian barley classes, were stored at 17% moisture content (mc) for 8 week. Stored barely was characterized using synchrotron X-ray phase contrast microcomputed tomography, synchrotron X-ray fluorescence imaging, and mid-infrared spectroscopy at the Canadian Light Source, Saskatoon. The deterioration was observed in all the selected varieties of barley at the end of 8 week of storage. Changes due to spoilage over time were observed in the grain microstructure and its nutrient distribution and composition. This study underscores the critical importance of the initial condition of barley grain microstructure in determining its storage life, particularly under unfavorable conditions. The hulled barley varieties showed more deterioration in microstructure than the hulless varieties of barley, where a direct correlation between microstructural changes and alterations in nutritional content was found. All selected barley classes showed changes in the distribution of nutrients (Ca, Fe, K, Mn, Cu, and Zn), but the two-row AC Metcalf variety exhibited more substantial variations in their nutrient distribution (Zn and Mn) than the other three varieties during storage. The two-row class barley varieties showed more changes in biochemical components (protein, lipids, and carbohydrates) than the six-row class varieties.https://www.mdpi.com/2304-8158/12/21/3935synchrotron microcomputed tomographyX-ray fluorescencemid-IRstorage of barleymicrostructurenutrition |
| spellingShingle | Navnath S. Indore Digvir S. Jayas Chithra Karunakaran Jarvis Stobbs Viorica F. Bondici Miranda Vu Kaiyang Tu Omar Marinos Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques Foods synchrotron microcomputed tomography X-ray fluorescence mid-IR storage of barley microstructure nutrition |
| title | Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques |
| title_full | Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques |
| title_fullStr | Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques |
| title_full_unstemmed | Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques |
| title_short | Study of Microstructural, Nutritional, and Biochemical Changes in Hulled and Hulless Barley during Storage Using X-ray and Infrared Techniques |
| title_sort | study of microstructural nutritional and biochemical changes in hulled and hulless barley during storage using x ray and infrared techniques |
| topic | synchrotron microcomputed tomography X-ray fluorescence mid-IR storage of barley microstructure nutrition |
| url | https://www.mdpi.com/2304-8158/12/21/3935 |
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