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Finger Millet Seed Coat-A Functional Nutrient-Rich Cereal By-Product

MOLECULES (2022)

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Article Chemistry, Applied

Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols

Geetha Velur Balasubramaniam et al.

Summary: Polyphenols derived from finger millet seed coat are effective in inhibiting lipid oxidation in mayonnaise, leading to higher acceptability and better texture of the product. During storage, the viscosity of the samples decreased, indicating enhanced lipid stability with FMSC polyphenols.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2022)

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Article Nutrition & Dietetics

Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran

Chunhong Wei et al.

Summary: This study investigated the effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran. The results showed that the physicochemical properties of the ultrasound-treated fibers were significantly improved, including increased water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, and cation exchange capacity.

FRONTIERS IN NUTRITION (2022)

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Article Food Science & Technology

Physico-chemical, biological properties of chitosan/gelatin-based films with Finger Millet bran extract

Mengmeng Xu et al.

Summary: The addition of Finger millet bran extract (FMBE) at appropriate concentrations can improve the physico-chemical properties and biological activities of chitosan/gelatin films, including enhancing antioxidant activity and antibacterial activity.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Review Chemistry, Applied

Essential oils as additives in active food packaging

Shubham Sharma et al.

Summary: Food packaging acts as a passive barrier protecting food from environmental factors and extending shelf-life. Active packaging allows interaction between food and the environment, leading to longer shelf-life. Incorporating essential oils in active packaging helps maintain food quality and microbial control.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Effect of wheat bran steam explosion pretreatment on flavors of nonenzymatic browning products

Guozhong Zhao et al.

Summary: Steam explosion (SE) pretreatment of wheat bran is effective in hydrolyzing cellulose, improving enzymatic digestion and solvent accessibility, which benefits soy sauce production. Under 1.5 MPa pressure, significant reductions in cellulose, hemicellulose, and lignin content were observed, leading to an intense increase in flavor determined by electronic nose analysis and sensory evaluation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Biochemistry & Molecular Biology

Extraction, structural characterization, and immunostimulatory activity of soluble non-starch polysaccharides of finger millet

Rong-An Cao et al.

Summary: The study elucidated the structures of crude polysaccharides (ECPs), non-starch polysaccharides (ECPs-I), and deproteinated non-starch polysaccharides (ECPs-II) derived from finger millet, as well as investigated their immunostimulatory effects. ECPs-II treatment significantly enhanced the activation of RAW 264.7 cells by inducing nitric oxide production and upregulating various pro-inflammatory cytokines. The structure of ECPs-II mainly consists of (1-3,4) linked galactopyranosyl and (1-3,5) arabinopyranosyl.

PROCESS BIOCHEMISTRY (2021)

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Review Food Science & Technology

Nutritional, polyphenolic composition and in vitro digestibility of finger millet (Eleusine coracana L.) with its potential food applications: A review

Swati Mitharwal et al.

Summary: Finger millet, a minor cereal crop rich in essential nutrients and bioactive compounds, is a staple food in developing countries with potential health benefits. Conventional and advanced processing techniques can reduce antinutritional factors and enhance its nutritional bioavailability for wider applications in food product development.

FOOD BIOSCIENCE (2021)

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Article Agriculture, Multidisciplinary

Covalent Interaction between High Hydrostatic Pressure-Pretreated Rice Bran Protein Hydrolysates and Ferulic Acid: Focus on Antioxidant Activities and Emulsifying Properties

Shirang Wang et al.

Summary: The study found that the covalent interaction between RBPH and FA increased the binding equivalent of FA on RBPH, altering the structure and properties of RBPH, and enhancing the emulsifying activity and antioxidant activity of RBPH-FA.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Review Biochemistry & Molecular Biology

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

Oluwatoyin O. Onipe et al.

Summary: This paper reviews 93 studies published in English between January 1997 and April 2021 on modifications of wheat bran to enhance its nutritional, structural, and functional properties for potential use in food formulations. Various methods such as mechanical, bioprocessing, and thermal treatments were explored for modification, and the impact on antioxidant profile, fiber solubility, hydration properties, microstructure, chemical properties, and technological properties was summarized. The potential broader applications of modified wheat bran in food formulations were also discussed for future research directions.

MOLECULES (2021)

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Article Food Science & Technology

Formation and fate of Amadori rearrangement products in Maillard reaction

Heping Cui et al.

Summary: This review provides insights into the formation and degradation of ARPs, as well as their role in the regulation of Maillard flavor and browning. The preparation of ARPs in aqueous medium and natural deep eutectic solvent methods are proposed as green and efficient ways for industrial production. ARPs have great potential as taste enhancers and flavor precursors in various food products, with controlled formation of process flavor and browning being achievable through their application.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Bioactive feruloylated xylooligosaccharides derived from Pearl millet (Pennisetum glaucum) bran with antiglycation and antioxidant properties

Akanksha Singh et al.

Summary: Non-communicable diseases are closely linked to glycated proteins and advanced glycation end products, which are formed during hyperglycemic conditions of diabetes mellitus. The consumption of whole grain millets can help manage lifestyle disorders. This study investigated the potential of feruloylated xylooligosaccharides (FXOS) derived from pearl millet bran as a natural antioxidant and antiglycating agent, showing promising results in inhibiting glycation and protein aggregation as well as demonstrating antioxidant properties.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

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Article Food Science & Technology

Effect of enzyme pretreatment in the ultrasound assisted extraction of finger millet polyphenols

V. Geetha Balasubramaniam et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

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Review Biochemistry & Molecular Biology

The Preparation and Structure Analysis Methods of Natural Polysaccharides of Plants and Fungi: A Review of Recent Development

Yan Ren et al.

MOLECULES (2019)

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Article Biochemistry & Molecular Biology

Finger millet arabinoxylan protects mice from high-fat diet induced lipid derangements, inflammation, endotoxemia and gut bacterial dysbiosis

Siddhartha Mahadeva Sarma et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Biochemistry & Molecular Biology

Health-related effects and improving extractability of cereal arabinoxylans

Abdulmannan Fadel et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Biotechnology & Applied Microbiology

Prebiotic potential of xylooligosaccharides derived from finger millet seed coat

Ayyappan Palaniappan et al.

FOOD BIOTECHNOLOGY (2017)

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Article Food Science & Technology

Characterization of xylan from rice bran and finger millet seed coat for functional food applications

Ayyappan Palaniappan et al.

JOURNAL OF CEREAL SCIENCE (2017)

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Review Food Science & Technology

Food industry by-products used as functional ingredients of bakery products

Z. E. Martins et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Article Endocrinology & Metabolism

The short chain fatty acid propionate stimulates GLP-1 and PYY secretion via free fatty acid receptor 2 in rodents

A. Psichas et al.

INTERNATIONAL JOURNAL OF OBESITY (2015)

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Article Food Science & Technology

Immunomodulatory activity of purified arabinoxylans from finger millet (Eleusine coracana, v. Indaf 15) bran

M. R. Savitha Prashanth et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

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Article Nutrition & Dietetics

Finger millet bran supplementation alleviates obesity-induced oxidative stress, inflammation and gut microbial derangements in high-fat diet-fed mice

Nida Murtaza et al.

BRITISH JOURNAL OF NUTRITION (2014)

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Article Chemistry, Applied

Arabinoxylan from finger millet (Eleusine coracana, v. Indaf 15) bran: Purification and characterization

M. R. Savitha Prashanth et al.

CARBOHYDRATE POLYMERS (2014)

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Article Chemistry, Applied

Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum)

Gavirangappa Hithamani et al.

FOOD CHEMISTRY (2014)

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Review Food Science & Technology

Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review

Palanisamy Bruntha Devi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

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Article Biotechnology & Applied Microbiology

Characterization of Enzyme Released Antioxidant Phenolic Acids and Xylooligosaccharides from Different Graminaceae or Poaceae Members

Shyam S. Reddy et al.

FOOD BIOTECHNOLOGY (2013)

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Article Food Science & Technology

Treatment of oat bran with carbohydrases increases soluble phenolic acid content and influences antioxidant and antimicrobial activities

Roaaya Alrahmany et al.

FOOD RESEARCH INTERNATIONAL (2013)

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Review Behavioral Sciences

Propionate. Anti-obesity and satiety enhancing factor?

Tulika Arora et al.

APPETITE (2011)

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Article Chemistry, Applied

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Rateesh Krishnan et al.

FOOD CHEMISTRY (2011)

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Article Food Science & Technology

Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit

Supradip Saha et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

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Article Nutrition & Dietetics

Amelioration of hyperglycaemia and its associated complications by finger millet (Eleusine coracana L.) seed coat matter in streptozotocin-induced diabetic rats

Shanmugam Shobana et al.

BRITISH JOURNAL OF NUTRITION (2010)

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Article Chemistry, Applied

Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of α-glucosidase and pancreatic amylase

S. Shobana et al.

FOOD CHEMISTRY (2009)

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Article Chemistry, Applied

Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana)

Varsha Viswanath et al.

FOOD CHEMISTRY (2009)

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