From grain to products: How processing technologies modulate bioactive compounds in triticale-based products

IF 4.3 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI:10.1016/j.jcs.2026.104383

Agnieszka Makowska , Artur Szwengiel , Sylwia Chudy , Aleksander Siger

{"title":"From grain to products: How processing technologies modulate bioactive compounds in triticale-based products","authors":"Agnieszka Makowska , Artur Szwengiel , Sylwia Chudy , Aleksander Siger","doi":"10.1016/j.jcs.2026.104383","DOIUrl":null,"url":null,"abstract":"<div><div>Triticale, a hybrid cereal combining wheat and rye characteristics, contains significant amounts of dietary fibre (13–16%), phenolic acids, and tocochromanols, yet remains underutilised for human consumption. This study investigated the effects of various technological processes (extrusion, sprouting, sourdough fermentation, baking, and pasta production) on selected bioactive compounds in two triticale cultivars (Leontino and Panteon). The content of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF), arabinoxylans (WEAX, WUAX), fructans, free (FAs), conjugated (CAs), and bound (BAs) phenolic acids, and tocochromanols were determined using validated analytical methods.</div><div>Among the processes evaluated, pasta production induced the least pronounced changes in bioactive compound profiles. Extrusion increased SDF content by 30% while reducing fructans (28%), tocochromanols (>70%), CAs (40%), and BAs (13%). Sprouting significantly decreased CAs (67%) and BAs (30%) but increased tocochromanols (21%). Sourdough fermentation substantially reduced fructans (86%) and tocochromanols (26%) while increasing FAs and CAs (by 50% and 63%, respectively). Baking of sourdough bread further elevated FAs (57%) and CAs (23%) but decreased BAs (4%) and tocochromanols (72%). The findings demonstrate that triticale grain represents a valuable raw material for food production, offering not only desirable technological properties but also significant nutritional value through its bioactive compound profile. From this perspective, sourdough bread production emerges as the most appropriate processing technology for triticale utilization.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104383"},"PeriodicalIF":4.3000,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Cereal Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0733521026000214","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2026/1/31 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Triticale, a hybrid cereal combining wheat and rye characteristics, contains significant amounts of dietary fibre (13–16%), phenolic acids, and tocochromanols, yet remains underutilised for human consumption. This study investigated the effects of various technological processes (extrusion, sprouting, sourdough fermentation, baking, and pasta production) on selected bioactive compounds in two triticale cultivars (Leontino and Panteon). The content of total dietary fibre (TDF), soluble dietary fibre (SDF), insoluble dietary fibre (IDF), arabinoxylans (WEAX, WUAX), fructans, free (FAs), conjugated (CAs), and bound (BAs) phenolic acids, and tocochromanols were determined using validated analytical methods.

Among the processes evaluated, pasta production induced the least pronounced changes in bioactive compound profiles. Extrusion increased SDF content by 30% while reducing fructans (28%), tocochromanols (>70%), CAs (40%), and BAs (13%). Sprouting significantly decreased CAs (67%) and BAs (30%) but increased tocochromanols (21%). Sourdough fermentation substantially reduced fructans (86%) and tocochromanols (26%) while increasing FAs and CAs (by 50% and 63%, respectively). Baking of sourdough bread further elevated FAs (57%) and CAs (23%) but decreased BAs (4%) and tocochromanols (72%). The findings demonstrate that triticale grain represents a valuable raw material for food production, offering not only desirable technological properties but also significant nutritional value through its bioactive compound profile. From this perspective, sourdough bread production emerges as the most appropriate processing technology for triticale utilization.

Abstract Image

查看原文本刊更多论文

从谷物到产品：加工技术如何调节小黑麦基产品中的生物活性化合物

小黑麦是一种结合小麦和黑麦特性的杂交谷物，含有大量的膳食纤维（13-16%）、酚酸和生育酚，但仍未被充分利用供人类食用。本研究考察了不同工艺过程（挤压、发芽、酵母发酵、烘焙和面食生产）对两种小黑麦品种（Leontino和Panteon）选定的生物活性化合物的影响。采用验证的分析方法测定了总膳食纤维（TDF）、可溶性膳食纤维（SDF）、不溶性膳食纤维（IDF）、阿拉伯木聚糖（WEAX、WUAX）、果聚糖、游离（FAs）、共轭（CAs）、结合（BAs）酚酸和tocochromanols的含量。在评估的过程中，面食生产引起的生物活性化合物谱变化最不明显。挤压使SDF含量增加了30%，同时减少了果聚糖（28%）、生育酚（70%）、CAs（40%）和ba（13%）。发芽显著降低了CAs（67%）和BAs(30%)，但增加了tocochromanols（21%）。酵母发酵显著降低果聚糖（86%）和酪烷醇（26%），同时增加FAs和CAs（分别增加50%和63%）。发酵面包进一步提高了FAs（57%）和CAs(23%)，但降低了BAs（4%）和tocochromanols（72%）。研究结果表明，小黑麦谷物是一种有价值的食品生产原料，不仅具有理想的技术特性，而且通过其生物活性化合物特征具有重要的营养价值。从这个角度来看，酵母面包生产是小黑麦利用的最合适的加工技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.