Bheemaiah Balyatanda Suhan, Gowda N A Nanje, Subbiah Jeyamkondan, Chakraborty Snehasis, Prasad P V Vara, Siliveru Kaliramesh
Department of Grain Science & Industry, Kansas State University, Manhattan, KS 66506, USA.
Department of Food Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72207, USA.
Foods. 2024 Nov 19;13(22):3684. doi: 10.3390/foods13223684.
Millets are recognized as future foods due to their abundant nutrition and resilience, increasing their value on the global stage. Millets possess a broad spectrum of nutrients, antinutrients, and antioxidants, making it imperative to understand the effects of various processing methods on these components. Antinutritional factors interfere with the digestibility of macro-nutrients and the bioavailability and bio accessibility of minerals. This necessitates methods to reduce or eliminate antinutrients while improving nutritive and antioxidant value in food. This review aims to elucidate the rationale behind processing choices by evaluating the scientific literature and examining the mechanisms of processing methods, categorized as physiochemical, bio, thermal, novel non-thermal, and their combination techniques. Physiochemical and bioprocessing methods alter antinutrients and antioxidant profiles through mass transfer, enzyme activation, product synthesis, microbial activity, and selective removal of grain layers. Thermal methods break functional bonds, modify the chemical or physical structures, enhance kinetics, or degrade heat-labile components. Non-thermal techniques preserve heat-sensitive antioxidants while reducing antinutrients through structural modifications, oxidation by ROS, and break down the covalent and non-covalent bonds, resulting in degradation of compounds. To maximize the trade-off between retention of beneficial components and reducing detrimental ones, exploring the synergy of combination techniques is crucial. Beyond mitigating antinutrients, these processing methods also stimulate the release of bioactive compounds, including phenolics, flavonoids, and peptides, which exhibit potent health-promoting properties. This review underscores the transformative potential of processing technologies in enhancing millets as functional ingredients in modern diets, promoting health and advancing sustainable food practices.
由于其丰富的营养和适应性，小米被视为未来的食物，这提升了它们在全球舞台上的价值。小米含有广泛的营养成分、抗营养因子和抗氧化剂，因此了解各种加工方法对这些成分的影响至关重要。抗营养因子会干扰宏量营养素的消化率以及矿物质的生物有效性和生物可及性。这就需要采取方法来减少或消除抗营养因子，同时提高食物的营养和抗氧化价值。本综述旨在通过评估科学文献并研究加工方法的机制来阐明加工选择背后的基本原理，这些加工方法分为物理化学、生物、热、新型非热及其组合技术。物理化学和生物加工方法通过传质、酶激活、产物合成、微生物活性以及选择性去除谷物层来改变抗营养因子和抗氧化剂的分布。热加工方法会破坏功能键、改变化学或物理结构、加快反应动力学或降解热不稳定成分。非热技术在保留热敏抗氧化剂的同时，通过结构修饰、活性氧氧化以及破坏共价键和非共价键来减少抗营养因子，从而导致化合物降解。为了在保留有益成分和减少有害成分之间实现最大程度的权衡，探索组合技术的协同作用至关重要。除了减轻抗营养因子的影响外，这些加工方法还能刺激生物活性化合物的释放，包括酚类、黄酮类和肽类，它们具有强大的促进健康的特性。本综述强调了加工技术在将小米提升为现代饮食中的功能性成分、促进健康和推动可持续食品实践方面的变革潜力。
