Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the...

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Autores principales:	Deepak Kasote, Rhowell N. Tiozon, Kristel June D. Sartagoda, Hameeda Itagi, Priyabrata Roy, Ajay Kohli, Ahmed Regina, Nese Sreenivasulu
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	cereals phenolics flavonoid anthocyanin pigmented cereals post-harvest process Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/e899cb1517de44809783b8bd0089392a
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spelling	oai:doaj.org-article:e899cb1517de44809783b8bd0089392a2021-12-01T20:19:53ZFood Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals1664-462X10.3389/fpls.2021.771276https://doaj.org/article/e899cb1517de44809783b8bd0089392a2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fpls.2021.771276/fullhttps://doaj.org/toc/1664-462XCereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.Deepak KasoteRhowell N. TiozonRhowell N. TiozonKristel June D. SartagodaHameeda ItagiPriyabrata RoyAjay KohliAhmed ReginaNese SreenivasuluNese SreenivasuluFrontiers Media S.A.articlecerealsphenolicsflavonoidanthocyaninpigmented cerealspost-harvest processPlant cultureSB1-1110ENFrontiers in Plant Science, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	cereals phenolics flavonoid anthocyanin pigmented cereals post-harvest process Plant culture SB1-1110
spellingShingle	cereals phenolics flavonoid anthocyanin pigmented cereals post-harvest process Plant culture SB1-1110 Deepak Kasote Rhowell N. Tiozon Rhowell N. Tiozon Kristel June D. Sartagoda Hameeda Itagi Priyabrata Roy Ajay Kohli Ahmed Regina Nese Sreenivasulu Nese Sreenivasulu Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
description	Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
format	article
author	Deepak Kasote Rhowell N. Tiozon Rhowell N. Tiozon Kristel June D. Sartagoda Hameeda Itagi Priyabrata Roy Ajay Kohli Ahmed Regina Nese Sreenivasulu Nese Sreenivasulu
author_facet	Deepak Kasote Rhowell N. Tiozon Rhowell N. Tiozon Kristel June D. Sartagoda Hameeda Itagi Priyabrata Roy Ajay Kohli Ahmed Regina Nese Sreenivasulu Nese Sreenivasulu
author_sort	Deepak Kasote
title	Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
title_short	Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
title_full	Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
title_fullStr	Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
title_full_unstemmed	Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals
title_sort	food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/e899cb1517de44809783b8bd0089392a
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Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

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