Gaseous Ozonation Modulates the Nutritional, Functional, Pasting, and Structural Properties of Whole Wheat Flour

IF 3.9 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2026-06-23 DOI:10.1007/s11483-026-10168-y

Sukhmandeep Kaur, Arashdeep Singh, Amarjot Kaur, Gurkirat Kaur, Antima Agarwal, Hanuman Bobade, Gurinder Singh

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Abstract

This study evaluated the effects of ozone treatment on the functional, nutritional, and structural properties of WWF (WWF) from the DBW 222 variety was exposed to ozone for different durations (5, 15, and 25 min; 2.9, 8.7, and 14.5 g/kg dosage). The composition and dietary fiber fractions of WWF were slightly affected with increase in ozonation time. Functional characteristics, including water absorption, oil absorption, and foaming capacity, were significantly enhanced, whereas emulsion capacity and stability declined with longer exposure. Total phenolic content and antioxidant activity increased, while flavonoid content decreased from 28.74 to 16.24 mg QE/100 g dw with increase in ozonation duration. Anti-nutritional factors such as phytates, tannins, and saponins were significantly reduced. In-vitro starch and protein digestibility of WWF increased from 62.45 to 68.15 (g maltose/100 g) and 71.30 to 76.92 (%) respectively after 15 min of ozonation. FTIR spectra revealed changes in absorption bands around 3277, 2925, and 1640–1660 cm⁻¹, indicating modification of hydroxyl, C–H, and oxidation-related functional groups in proteins and starch following ozonation. X-ray diffraction showed a progressive reduction in relative crystallinity from 44.31 to 38.50 (%). Pasting properties of ozonated whole wheat flour showed improvement upto 15 min, however long exposure leads to slight decrease in these properties. Overall, controlled ozonation offers a clean-label, non-thermal strategy to enhance the functional and nutritional profile of WWF, making it a suitable non thermal processing approach without the chemical improvers, with 15 min treatment showing the favorable overall effects.

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气态臭氧化调节全麦面粉的营养、功能、糊化和结构特性

本研究评估了臭氧处理对DBW 222品种WWF （WWF）的功能、营养和结构特性的影响，臭氧处理的时间分别为5、15和25分钟，剂量为2.9、8.7和14.5 g/kg。随着臭氧化时间的延长，饲料的组成和膳食纤维含量受影响较小。吸水、吸油、发泡等功能特性显著增强，乳化能力和稳定性随暴露时间延长而下降。随着臭氧化时间的延长，总酚含量和抗氧化活性增加，类黄酮含量从28.74 mg QE/100 g dw下降到16.24 mg QE/100 g dw。抗营养因子如植酸盐、单宁和皂苷显著减少。臭氧处理15 min后，野生野生动物的淀粉和蛋白质体外消化率分别从62.45提高到68.15 （g麦芽糖/100 g）和71.30提高到76.92（%）。FTIR光谱显示在3277、2925和1640-1660 cm左右的吸收带发生了变化，这表明在臭氧化后，蛋白质和淀粉中的羟基、碳氢化合物和氧化相关官能团发生了修饰。x射线衍射显示相对结晶度从44.31逐渐降低到38.50（%）。臭氧化全麦面粉的糊化性能在15分钟内有所改善，但长时间暴露会导致这些性能略有下降。总的来说，受控臭氧化提供了一种清洁标签，非热策略，以增强WWF的功能和营养特征，使其成为一种合适的不含化学改进剂的非热处理方法，处理15分钟即可显示出良好的总体效果。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.