There is a need to improve the nutritional and functional characteristics of breakfast cereal products (BCP) consumed worldwide, namely by increasing the content and diversity of dietary fibre and ...enrichment in micronutrients and bioactive compounds. Considering the high amounts of fruit and vegetable by-products (FVB) generated by industrial processing, the associated environmental issues but also their richness in nutrients and phytochemicals, FVB show great potential for incorporation in BCP, thus improving the nutritional and functional aspects of these products.
The transformation of FVB into flours/powders results in added-value ingredients rich in fibre and bioactive compounds (e.g., phenolic compounds, carotenoids, prebiotics). The extrusion processing (used to produce BCP) is an affordable technique that uses flours as raw material. This work reviews extrusion processing to produce BCP supplemented with FVB powders and discusses the main effects on the final products associated with composition and processing characteristics. Additionally, advantages and challenges of introducing FVB powders into BCP are also reviewed and discussed.
Key Findings and Conclusions: The use of the FVB flours to create richer BCP in several types of fibre and phenolic compounds appears to be a promising strategy to create nutritionally valuable BCP. By simultaneously valorising FVB, this strategy also contributes positively to the food system sustainability from a circular economy point of view. The use of FVB flours may improve fibre, micronutrient, and bioactive compounds content. High fibre content reduces texture quality of products, but extrusion processing allows to adjust production variables to overcome the potential decrease in sensory quality.
•Food supplementation with fruit and vegetable by-products (FVB) is increasing.•Breakfast cereals products (BCP) richer in fibre and bioactive compounds can be achieved.•Incorporation of FVB could lead to BCP with enhanced functional properties.•Existing challenges regarding texture and consumer acceptance are reviewed and discussed.•Valorisation of FVB will contribute to a more sustainable food system.
Summary
Unripe green coffee is one of the by‐products from coffee processing that does not have many applications in higher value‐added food products. This study aimed to evaluate the chemical, ...technological, and sensory properties of rice‐based breakfast cereal made with micronised‐roasted coffee (MRC) from green coffee fruits. The products were elaborated with different MRC concentrations (2, 5 and 9%) and manufactured in a single screw extruder. Data were analysed by analysis of variance and Tukey's test (p < 0.05). The increase in MRC concentration improved the contents of caffeine, chlorogenic and caffeic acids in the breakfast cereals, and reduced the luminosity and expansion index due to the presence of brown colour and fibres from coffee beans. The cereal made with 5% of MRC was more accepted by consumers. Thus, MRC has proven to be a potential source of bioactive compounds, fibres and natural brownish colour for breakfast cereals.
Micronised‐roasted coffee from unripe fruits can be an interesting ingredient to use in extruded products, improving nutritional and sensory properties, and contributing to stimulate regional products' development.
Folate is a fundamental vitamin for human health in prevention of many diseases; however, unfortunately its deficiency is widespread, so a greater availability of folate rich foods is desirable. The ...aim of this study was to design new cereal products naturally enriched in folate using barley flour from pearling as ingredient. Folate content of unfortified and fortified commercial grain-based products was considered to identify the best ingredients for new formulation and for folate content comparisons. Nineteen Italian barley cultivars were evaluated for their folate content and Natura was chosen for its highest folate levels = 69.3 μg/100 g f.w. Application of pearling gave a by-product flour with a high folate level: 221.7 ± 7.0 μg/100 g; this flour was employed to design pasta and biscuits naturally enriched in folate: 87.1 μg/100 g and 70.1 ± 3.7 μg/100 g f.w., respectively. Folate content of new products is higher than commercial samples: 39.2 μg/100 g in refined pasta, 60.4 μg/100 g in wholemeal pasta, 62.1 μg/100 g in fortified biscuits and 10.4 μg/100 g in unfortified ones. Enriched pasta had higher folate retention (68.5%) after cooking compared to the fortified one (27.8%). This research shows promising results concerning the pearling technique to design new cereal products naturally enriched in folates.
KEY MESSAGEEndogenous U6 promoters increase CRISPR/Cas9 editing efficiency in sorghum and may be useful for gene editing applications in other cereals.
In the era of fighting wastes and paying close attention to sustainability and new protein sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for increasing their ...consumption. Even with obvious peculiarities, a common trait characterizes these heterogeneous matrixes: unquestionable nutritional and functional value combined with some technological, sensory and/or anti-nutritional weaknesses, which unfortunately limit the exploitation and consumption. With the perspective of their use to fortify staple baked goods, we reviewed the main technological, nutritional and functional features of various legumes and pseudo-cereals, and milling by-products. Notwithstanding the potential of other technological solutions, we reported numerous evidences that qualified the sourdough fermentation as the most sustainable and powerful process to exploit the technological, nutritional and functional features of these matrixes and to limit or eliminate weak attributes. Sourdough fermentations tailored for specific matrixes allowed the fortification of staple baked goods with abundant levels of legumes, pseudo-cereals or milling by-products while keeping high consumer acceptance.
► We analyze the application method and the effectiveness of edible films. ► We use edible films based on caseinates or chitosan. ► We studied in partially dehydrated pineapple for its use in dry ...fruit–cereal products. ► Vacuum impregnation and air drying after coating extends shelf-life of the product. ► Caseinate based coatings are more effective than chitosan based films.
The present work analyzes the application method and the effectiveness of edible coatings based on caseinates or chitosan in partially dehydrated pineapple for its use in dry fruit–cereal products. Commercial breakfast cereals and partially dehydrated pineapples prepared by osmotic dehydration and vacuum impregnation were used for the experiments. Four coating application techniques, working at atmospheric pressure or applying vacuum impregnation, were used for coating the pineapple samples. Coated and uncoated samples were stored, at 20°C with breakfast cereals and were subsequently analyzed weekly during 6months. Critical water activity and critical water content for the glass transition of the cereals at 20°C were estimated as 0.60 and 9.1g water/100g of product, respectively. Results show that the application of coatings by vacuum impregnation and sample air drying after coating, considerably extends the shelf-life of the pineapple–cereal system when caseinate based coatings are used. Chitosan based coatings are less effective to limit water vapor transfer and the critical moisture content of cereals are reached during the storage period.
Consumption of ultra-processed foods (UPF) has increased worldwide during the last decades because they are hyperpalatable, cheap, and ready-to-consume products. However, uncertainty exists about ...their impact on health. We conducted a systematic review and meta-analysis evaluating the association of UPF consumption with all-cause mortality risk. Five bibliographic databases were searched for relevant studies. Random effects models were used to calculate pooled relative risks (RRs) and 95% confidence intervals (CIs). Of 6,951 unique citations, 40 unique prospective cohort studies comprising 5,750,133 individuals were included; publication dates ranged from 1984 to 2021. Compared with low consumption, highest consumption of UPF (RR = 1.29, 95% CI: 1.17, 1.42), sugar-sweetened beverages (RR = 1.11, 95% CI, 1.04, 1.18), artificially sweetened beverages (RR = 1.14, 95% CI, 1.05, 1.22), and processed meat/red meat (RR = 1.15, 95% CI, 1.10, 1.21) were significantly associated with increased risk of mortality. However, breakfast cereals were associated with a lower mortality risk (RR = 0.85, 95% CI, 0.79, 0.92). This meta-analysis suggests that high consumption of UPF, sugar-sweetened beverages, artificially sweetened beverages, processed meat, and processed red meat might increase all-cause mortality, while breakfast cereals might decrease it. Future studies are needed to address lack of standardized methods in UPF categorization.
To compare the Nutrition Information Panel (NIP) content, serving size and package size of children's ready-to-eat breakfast cereals (RTEC) available in five different Western countries.
NIP label ...information was collected from RTEC available for purchase in major supermarket chains. Kruskal-Wallis, Mann-Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be 'unhealthy'.
Supermarkets in Australia, Canada, New Zealand, the UK and the USA.
Children's breakfast cereals (n 636), including those with and without promotional characters.
The majority of children's RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7-9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60-120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01).
Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.
Food fermentation has been practiced since prehistoric times and developed over the years with modification in substrates, processes and technologies. It is carried out by microbial cultures with ...techniques such as back slopping and enrichment, enhancing the organoleptic property, nutrient availability and storage life of food and in many cases contributing beneficial microbes to the diet of the consumer.
The microorganisms involved in fermentation greatly vary according to the food product. One of the major groups of microbes used in traditional and industrial fermentation of cereals includes the lactic acid bacteria, many of which are known to have probiotic characteristics followed by yeast and mould. While dairy fermented foods have received attention as a source of probiotic microbes, those in non-dairy foods especially millets and cereal mixtures have not been documented. Traditional fermented foods of animal origin as well as other plant foods such as pulse, fruits and vegetables are also discussed. The review examines the presumptive probiotic bacteria found in non-dairy fermented foods around the globe.
This review is an attempt to collate the scientific progress with respect to probiotics in millet fermented foods, particularly of Africa and Asia. India has the largest documented number of fermented foods followed by Korea especially made with cereals. These fermented foods containing presumptive probiotic microorganisms may serve as probiotic supplements that are affordable as opposed to expensive probiotic formulations.
•A variety of non-dairy fermented foods around the world are reviewed.•The raw materials and processing techniques used and characteristics are described.•The dynamic role of microbes and their distribution in these foods are discussed.•The non-starter LAB and starter LAB in these fermentations are delineated.•The probiotic microbes and presumptive probiotic LAB in them are documented.
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