Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran

IF 3.9 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Cereal Science Pub Date : 2024-10-24 DOI:10.1016/j.jcs.2024.104055
{"title":"Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran","authors":"","doi":"10.1016/j.jcs.2024.104055","DOIUrl":null,"url":null,"abstract":"<div><div>Highland barley bran (HBB), as a by-product during the milling of highland barley, is under-utilized. Food-grade fungi <em>R. oligosporus</em> and <em>A. elegans</em> were used in this study to improve the food quality of HBB. Macromolecular nutrients were converted into small molecules during fermentation, which was further identified by scanning electron microscope (SEM), particle size, and metabolite analysis. The insoluble fibers were effectively bio-transformed into the soluble form, inducing significant improvements in the bran's physicochemical properties including water-holding capacity, oil-holding capacity, water solubility, and swelling capacity. The antioxidant activity of HBB was also enhanced by fungal fermentation due to the increased phenolics released by fungal enzymes. SPME-GC-MS analysis demonstrated that the HBB's flavors were significantly improved by fungal fermentation due to the increased alcohols, hydrocarbons, and esters. Additionally, <em>R. oligosporus</em> fermentation tended to release phenolics to achieve high antioxidant activities, and <em>A. elegans</em> fermentation preferred to improve physicochemical properties to enhance the processing applicability of HBB, which were mainly due to their individualized metabolic pathways triggered during fermentation. In conclusion, fermentation with probiotic fungi significantly improved the food quality and processing applicability of HBB, implying a high application potential of fermented HBB to develop functional foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9000,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521024002133","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Highland barley bran (HBB), as a by-product during the milling of highland barley, is under-utilized. Food-grade fungi R. oligosporus and A. elegans were used in this study to improve the food quality of HBB. Macromolecular nutrients were converted into small molecules during fermentation, which was further identified by scanning electron microscope (SEM), particle size, and metabolite analysis. The insoluble fibers were effectively bio-transformed into the soluble form, inducing significant improvements in the bran's physicochemical properties including water-holding capacity, oil-holding capacity, water solubility, and swelling capacity. The antioxidant activity of HBB was also enhanced by fungal fermentation due to the increased phenolics released by fungal enzymes. SPME-GC-MS analysis demonstrated that the HBB's flavors were significantly improved by fungal fermentation due to the increased alcohols, hydrocarbons, and esters. Additionally, R. oligosporus fermentation tended to release phenolics to achieve high antioxidant activities, and A. elegans fermentation preferred to improve physicochemical properties to enhance the processing applicability of HBB, which were mainly due to their individualized metabolic pathways triggered during fermentation. In conclusion, fermentation with probiotic fungi significantly improved the food quality and processing applicability of HBB, implying a high application potential of fermented HBB to develop functional foods.

Abstract Image

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
真菌发酵改善高原大麦麸的营养质量、风味特征和理化特性
高地大麦麸(HBB)是高地大麦碾磨过程中产生的一种副产品,目前尚未得到充分利用。本研究利用食品级真菌 R. oligosporus 和 A. elegans 来改善 HBB 的食品质量。在发酵过程中,大分子营养物质被转化为小分子物质,并通过扫描电子显微镜(SEM)、粒度和代谢物分析进行了进一步鉴定。不溶性纤维被有效地生物转化为可溶性形式,从而显著改善了麦麸的理化特性,包括持水性、持油性、水溶性和膨胀能力。由于真菌酶释放的酚类物质增加,因此真菌发酵也增强了六溴代二苯的抗氧化活性。SPME-GC-MS 分析表明,由于醇类、烃类和酯类的增加,真菌发酵显著改善了六溴代二苯的风味。此外,寡孢子菌(R. oligosporus)发酵倾向于释放酚类物质,以获得较高的抗氧化活性;秀丽隐杆线虫(A. elegans)发酵倾向于改善理化性质,以提高六溴代二苯的加工适用性。总之,益生真菌发酵能显著提高六溴代二苯的食品质量和加工适用性,这意味着发酵六溴代二苯在开发功能食品方面具有很大的应用潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
Journal of Cereal Science
Journal of Cereal Science 工程技术-食品科技
CiteScore
7.80
自引率
2.60%
发文量
163
审稿时长
38 days
期刊介绍: The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.
期刊最新文献
Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households Comparison of prolamins from different cereals based on structure and functionality
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1