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Tytuł:
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A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application.
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Autorzy:
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Wang J; College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Tang J; College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Ruan S; College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Lv R; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Zhou J; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China.
Tian J; College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Cheng H; College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Xu E; College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Liu D; College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: .
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Źródło:
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Food chemistry [Food Chem] 2021 Nov 15; Vol. 362, pp. 130066. Date of Electronic Publication: 2021 May 12.
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Typ publikacji:
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Journal Article; Review
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Edible Grain/*chemistry
Lipids/*chemistry
Animal Feed ; Animals ; Food Analysis ; Food Industry ; Food-Processing Industry ; Lipids/analysis ; Oxidation-Reduction ; Starch/chemistry
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Contributed Indexing:
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Keywords: Cereal germ; Functional lipids; Nutritional supplement; Thermal and non-thermal effects
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Substance Nomenclature:
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0 (Lipids)
9005-25-8 (Starch)
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Entry Date(s):
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Date Created: 20210607 Date Completed: 20210716 Latest Revision: 20210716
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Update Code:
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20240104
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DOI:
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10.1016/j.foodchem.2021.130066
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PMID:
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34098434
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Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
(Copyright © 2021. Published by Elsevier Ltd.)
