{"title":"探索发芽和臭氧处理改善苋菜营养成分和功能特性的潜力","authors":"Tamanna Awasthi, Narpinder Singh","doi":"10.1111/ijfs.17567","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>This study investigates the impact of germination and ozone treatment on the nutritional and bioactive properties of grains of two amaranth varieties. The study focused on the proximate composition, antioxidant activity, phenolic and flavonoid content, and amino acid profile of untreated and treated grains of two amaranth varieties. Germination significantly increased the protein content by 18.5%, crude fibre by 25.7%, and total phenolic content by 34.2% compared to the control. Ozone treatment further enhanced these properties, with a notable increase in antioxidant activity by 41.8% and total flavonoid content by 29.6%. The amino acid profile analysis revealed a significant rise in essential amino acids, particularly lysine, which increased by 22.4% following the combined treatment. These findings suggested that the combined application of germination and ozone treatment significantly enhances the nutritional quality and bioactive properties of amaranth, making it a superior ingredient for functional food products. The results indicated that these processes could be effectively utilised to boost the health benefits of amaranth, contributing to the development of nutrient-rich food products.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains\",\"authors\":\"Tamanna Awasthi, Narpinder Singh\",\"doi\":\"10.1111/ijfs.17567\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>This study investigates the impact of germination and ozone treatment on the nutritional and bioactive properties of grains of two amaranth varieties. The study focused on the proximate composition, antioxidant activity, phenolic and flavonoid content, and amino acid profile of untreated and treated grains of two amaranth varieties. Germination significantly increased the protein content by 18.5%, crude fibre by 25.7%, and total phenolic content by 34.2% compared to the control. Ozone treatment further enhanced these properties, with a notable increase in antioxidant activity by 41.8% and total flavonoid content by 29.6%. The amino acid profile analysis revealed a significant rise in essential amino acids, particularly lysine, which increased by 22.4% following the combined treatment. These findings suggested that the combined application of germination and ozone treatment significantly enhances the nutritional quality and bioactive properties of amaranth, making it a superior ingredient for functional food products. The results indicated that these processes could be effectively utilised to boost the health benefits of amaranth, contributing to the development of nutrient-rich food products.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-09-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17567\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17567","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Exploring the potential of germination and ozone treatment to improve the nutritional profile and functional properties of amaranth grains
This study investigates the impact of germination and ozone treatment on the nutritional and bioactive properties of grains of two amaranth varieties. The study focused on the proximate composition, antioxidant activity, phenolic and flavonoid content, and amino acid profile of untreated and treated grains of two amaranth varieties. Germination significantly increased the protein content by 18.5%, crude fibre by 25.7%, and total phenolic content by 34.2% compared to the control. Ozone treatment further enhanced these properties, with a notable increase in antioxidant activity by 41.8% and total flavonoid content by 29.6%. The amino acid profile analysis revealed a significant rise in essential amino acids, particularly lysine, which increased by 22.4% following the combined treatment. These findings suggested that the combined application of germination and ozone treatment significantly enhances the nutritional quality and bioactive properties of amaranth, making it a superior ingredient for functional food products. The results indicated that these processes could be effectively utilised to boost the health benefits of amaranth, contributing to the development of nutrient-rich food products.
期刊介绍：
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
