Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects focuses on exploiting the full and functional possibilities of these grains. From their physical chemistry to their health benefits, this book highlights cereals with potential for enhanced products. Plant-based food colorants play an important role in conferring colors to food to increase attractiveness for consumers, improve appetite, minimize synthetic colorants, and conform to food culture. Over the last decades, the presence of anthocyanin and other bioactive compounds in colored cereal grains (maize, rice, wheat, barley, sorghum, millet, and rye) have attracted the attention of various food processors and researchers.
Colored cereals are imperative for food processing industries as high-value pigments present in the bran layer can easily be extracted and utilized as functional foods and natural colorants. The extracted pigments such as anthocyanin can replace synthetic dyes currently used in foods, drugs and cosmetics. Additionally, natural additives improve the nutritional value, appearance, texture, flavor and storage properties of food products.
Author(s): Sneh Punia, Manoj Kumar
Publisher: Academic Press
Year: 2022
Language: English
Pages: 331
City: London
Front Cover
Functionality and Application of Colored Cereals: Nutritional, Bioactive and Health Aspects
Copyright
Contents
Contributors
Preface
Chapter 1 Colored cereals: Botanical aspects
1.1 Introduction
1.2 History and cultivation of colored cereals
1.2.1 Colored wheat
1.2.2 Colored rice
1.2.3 Colored maize
1.2.4 Colored barley
1.3 Botanical characteristics
1.3.1 Wheat ( Triticum)
1.3.2 Maize ( Zea mays)
1.3.3 Rice ( O. sativa)
1.3.4 Barley ( H. vulgare)
1.4 Taxonomy
1.5 Conclusion
References
Chapter 2 Nutritional quality of color cereals and effects of processing on its functional properties
2.1 Introduction
2.2 The nutritional profile of color cereals
2.2.1 Maize
2.2.2 Sorghum
2.2.3 Wheat
2.2.4 Millet
2.2.5 Rice
2.2.6 Barley
2.3 Effects of processing on the nutritional quality of colored grain cereals
2.3.1 Effects of primary processing
2.3.2 Effect of secondary processing
2.4 Conclusion
References
Chapter 3 Colored cereals: Beyond nutritional values
3.1 Introduction
3.2 Colored varieties of cereals: Taxonomy
3.3 Structural aspect of colored cereals
3.4 Phytochemicals found in colored grains
3.5 Physical characteristics of colored grains
3.5.1 Thousand kernel weight (TKW), grain kernel size—Length/width and volume
3.5.2 Kernel hardness
3.5.3 Color parameters
3.5.4 Porosity
3.5.5 Bulk density
3.5.6 Angle of repose
3.5.7 Swelling capacity
3.5.8 Water absorption capacity/hydration capacity
3.6 Textural properties
3.7 Conclusion
References
Chapter 4 Colored cereals: Food applications
4.1 Introduction
4.2 Food applications
4.2.1 Natural food colorants and their application in functional food products
4.2.2 Ingredients of functional food products
Whole-grain cereal flour
Cereal bran fraction
4.2.3 Functional food products and beverages
Colored maize-based food products
Colored wheat-based food products
Colored rice-based food products
Colored barley-based food products
Colored sorghum-, millet- and oat-based food products
4.2.4 Dietary supplements (nutraceuticals and nutrition supplements)
4.2.5 Natural colorants and their application as pH indicator of smart food packaging films/nonfood uses
Acknowledgments
References
Chapter 5 Colored cereals: Genetics and chemistry of pigments
5.1 Introduction
5.2 Genetics of grain coloration
5.3 Important pigments in colored cereals
5.3.1 Carotenoids
5.3.2 Phenols
5.3.2.1 Flavonoids
5.3.2.2 Anthocyanins
5.3.2.3 Inheritance of anthocyanins
5.4 Applications
5.5 Conclusions
References
Further reading
Chapter 6 Colored cereals: Extraction and purification of bioactive compounds (pigments)
6.1 Introduction
6.2 Extraction of bioactive pigments from colored cereals
6.3 Purification of bioactive compounds from colored cereals
6.4 Characterization of colored bioactive compounds from colored cereals
6.5 Conclusion and future perspectives
References
Chapter 7 Anthocyanins and its health benefits
7.1 Introduction
7.1.1 Anthocyanins functions
7.1.2 Colored cereals as functional food
7.2 Bioactives in pigmented cereals
7.2.1 Wheat ( Triticum aestivum)
Bioactive compounds
Anthocyanins
Phenolic acid
Flavonoids
7.2.2 Rice ( O. sativa)
Bioactive compounds
Anthocyanins
Phenolic acids
Flavonoids
7.2.3 Barley ( Hordeum vulgare)
Bioactive compounds
Anthocyanins
Phenolic acids
Flavonoids
7.2.4 Maize
Bioactive compounds
Anthocyanins
Phenolic acids
7.3 Health benefits of pigmented cereals
7.3.1 Antioxidant activity
7.3.2 Cardiovascular disease (CVD)
7.3.3 Obesity control
7.3.4 Antiinflammatory
7.3.5 Antidiabetic activity
7.3.6 Anticancerous
References
Chapter 8 Phenolic compounds in pigmented cereals and their health benefits
8.1 Introduction
8.2 Composition of phenolic compounds
8.2.1 Barley
8.2.2 Maize
8.2.3 Millets
8.2.4 Oats
8.2.5 Rice
8.2.6 Rye
8.2.7 Sorghum
8.2.8 Wheat
8.3 Chemistry and biosynthesis of phenolic compounds
8.4 Bioaccessibility and bioavailability of phenolic compounds
8.4.1 Bioaccessibility
8.4.2 Bioavailability
8.5 Health benefits
8.5.1 Effect on inflammation
8.5.2 Effect on obesity
8.5.3 Effect on diabetes
8.5.4 Antimicrobial effect
8.5.5 Effect on cancer
8.5.6 Effect on neurodegenerative diseases
8.6 Conclusion
References
Chapter 9 Genetic manipulation of colored cereals for improved nutritional quality
9.1 Introduction
9.2 Grains color in cereals
9.3 Nutritional quality of colored cereals
9.4 Advances in genetic manipulation of colored cereals technologies
9.5 Applied genetics for nutritional quality in improved colored cereals
9.5.1 Rice
9.5.2 Wheat
9.5.3 Maize
9.6 Conclusions
References
Chapter 10 Biofortification of colored cereals with essential micronutrients
10.1 Introduction
10.1.1 Wheat
10.1.2 Rice
10.1.3 Corn
10.1.4 Barley
10.2 Strategies of biofortification
10.2.1 Genetic engineering
10.2.2 Agronomic biofortification
Seed priming
Seed coating
Soil fertilization
Foliar application
10.2.3 Conventional plant breeding
10.3 Bioactive compounds in pigmented cereal grains
10.3.1 Phenolic acids
10.3.2 Anthocyanins
10.3.3 Flavonoids
10.3.4 Carotenoids
10.3.5 Tocols
10.4 Biofortification of wheat
10.5 Rice biofortification
10.6 Biofortification of maize
10.7 HarvestPlus program
10.8 Conclusion
References
Chapter 11 Processing colored grains to optimize product quality
11.1 Introduction
11.2 Coloring pigments: An overview
11.3 Effect of physical processing techniques on the color pigments
11.3.1 Effect of extrusion
11.3.2 Effect of parboiling
11.4 Effect of postharvest processing techniques such as drying, storing and milling
11.5 Effect of bioprocesses
11.5.1 Effect of fermentation treatment
11.5.2 Effect of germination treatment
11.5.3 Effect of malting
11.6 Effect of recent technologies
11.6.1 Micro- or nanocapsulation
11.6.2 Effect of infrared utilizing processes
References
Chapter 12 Potential use of colored cereals in processed foods and food systems
12.1 Introduction
12.2 Chemical composition of colored cereals
12.2.1 Brief chemistry of phytochemical in colored cereals
12.2.2 Carbohydrates of colored cereals
12.3 Introductory brief on colored cereal
12.3.1 Barley
12.3.2 Maize
12.3.3 Millets
12.3.4 Oats
12.3.5 Rice
12.3.6 Rye
12.3.7 Sorghum
12.3.8 Wheat
12.4 Methods of processing colored cereal grains
12.4.1 Soaking
12.4.2 Germination
12.4.3 Fermentation
12.4.4 Other processing methods
12.5 Impact and applications of colored cereals in processed food and food systems
12.6 Conclusions
References
Index
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