The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-03-15 DOI:10.1002/cche.10778

Hollman A. Motta-Romero, Snigdha Guha, Javier Seravalli, Kaustav Majumder, Devin J. Rose

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Abstract

Background and Objectives

Wheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.

Findings

Cadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (p < .001) but failed to improve mineral bioaccessibility compared to raw flour. Fermentation increased the bioaccessibility of cadmium (2.3-fold), magnesium (8.3-fold), iron (2.2-fold), and zinc (10.4-fold) (p < .001). Dialyzability only presented a valid correlation with bioaccessibility for cadmium (r = 0.68; p < .001).

Conclusions

Food processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements.

Significance and Novelty

Strategies to decrease cadmium bioaccessibility from foods are still needed. However, based on these results, the dialyzability assay reported here could allow the rapid screening of wheat-based foods for their cadmium bioaccessibility.

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食品加工对全麦粥中镉和微量营养素生物可及性的影响

背景和目的小麦粥有助于微量营养素的摄入，但同时也是有毒重金属镉的摄入途径。研究结果镉（0.21%）、镁（0.19%）、铁（0.17%）和锌（0.07%）在生全麦面粉中的生物可及性较低。与生面粉相比，煮沸和发芽降低了植酸含量（p <.001），但未能提高矿物质的生物可及性。发酵可提高镉（2.3 倍）、镁（8.3 倍）、铁（2.2 倍）和锌（10.4 倍）的生物可及性（p < .001）。结论食品加工并没有降低小麦粥中镉的生物可得性。透析率是估算镉的细胞生物可及性的合适方法，但不能估算其他有益元素的生物可及性。然而，基于这些结果，本文所报道的透析测定法可以快速筛查以小麦为原料的食品的镉生物可及性。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.