Hard red spring wheat in North America must be high in protein in order to avoid costly discounts when marketed. Many newer cultivars have higher yield potential but produce relatively lower grain protein levels. A po...Hard red spring wheat in North America must be high in protein in order to avoid costly discounts when marketed. Many newer cultivars have higher yield potential but produce relatively lower grain protein levels. A post-anthesis foliar application of urea-ammonium nitrate mixed with equal part water at 33 kg·ha<sup>-1</sup> nitrogen (N) can increase grain protein levels by up to one percent. This increase can be profitable when market premiums/discounts for protein are moderate to high. Nitrogen applied post-anthesis consistently increased grain protein content more than the application of the same rate of N to the soil prior to planting. Milling and baking analysis reveals augmenting the protein in this way does not diminish its functionality.展开更多
Trans-resveratrol(RSV)is recognised as a bioactive ingredient in the development of functional foods.Its stability,solubility,and bioavailability constraints can be overcome by delivery systems,not yet tested in foods...Trans-resveratrol(RSV)is recognised as a bioactive ingredient in the development of functional foods.Its stability,solubility,and bioavailability constraints can be overcome by delivery systems,not yet tested in foods.This study aims at evaluating the impact of two delivery systems on the stability,antioxidant activity,bioaccessibility and bioavailability of RSV integrated into a bread matrix:an inclusion complex of RSV andγ-cyclodextrin(γCD⋅RSV)and RSV loaded zein nanoparticles(nZ-RSV).Wheat bread was supplemented with 0.5%of pure RSV(RSV-bread)and equivalent amounts ofγ-CD⋅RSV and nZ-RSV.The amount of RSV recovered from the hydroethanolic extracts ofγ-CD⋅RSV-and nZ-RSV-bread was 70.3%and 62.8%of the initial amount,respectively,lower than RSV-bread extract,89.0%,indicating lower degradability during bread preparation.Both vehicles helped to retain RSV antioxidant activity but did not increase RSV bioaccessibility(c.a.40%for free RSV andγCD⋅RSV,and 29%for nZ-RSV).In vitro tests on intestinal cell monolayers showed that,after 4 h of contact,only 5.0%of the initially available amount of RSV was able to permeate the intestinal barrier in all samples.Thus,bread itself is a vehicle for RSV integration into our daily diet,without the need for an additional delivery system.展开更多
文摘Hard red spring wheat in North America must be high in protein in order to avoid costly discounts when marketed. Many newer cultivars have higher yield potential but produce relatively lower grain protein levels. A post-anthesis foliar application of urea-ammonium nitrate mixed with equal part water at 33 kg·ha<sup>-1</sup> nitrogen (N) can increase grain protein levels by up to one percent. This increase can be profitable when market premiums/discounts for protein are moderate to high. Nitrogen applied post-anthesis consistently increased grain protein content more than the application of the same rate of N to the soil prior to planting. Milling and baking analysis reveals augmenting the protein in this way does not diminish its functionality.
基金supported by the NETDIAMOND project POCI-01-0145-FEDER-016385,University of Aveiro and LAQV-REQUIMTE(UIDB/50006/2020)Andreia Silva acknowledges FCT for the Ph.D.grant SFRH/BD/142100/2018。
文摘Trans-resveratrol(RSV)is recognised as a bioactive ingredient in the development of functional foods.Its stability,solubility,and bioavailability constraints can be overcome by delivery systems,not yet tested in foods.This study aims at evaluating the impact of two delivery systems on the stability,antioxidant activity,bioaccessibility and bioavailability of RSV integrated into a bread matrix:an inclusion complex of RSV andγ-cyclodextrin(γCD⋅RSV)and RSV loaded zein nanoparticles(nZ-RSV).Wheat bread was supplemented with 0.5%of pure RSV(RSV-bread)and equivalent amounts ofγ-CD⋅RSV and nZ-RSV.The amount of RSV recovered from the hydroethanolic extracts ofγ-CD⋅RSV-and nZ-RSV-bread was 70.3%and 62.8%of the initial amount,respectively,lower than RSV-bread extract,89.0%,indicating lower degradability during bread preparation.Both vehicles helped to retain RSV antioxidant activity but did not increase RSV bioaccessibility(c.a.40%for free RSV andγCD⋅RSV,and 29%for nZ-RSV).In vitro tests on intestinal cell monolayers showed that,after 4 h of contact,only 5.0%of the initially available amount of RSV was able to permeate the intestinal barrier in all samples.Thus,bread itself is a vehicle for RSV integration into our daily diet,without the need for an additional delivery system.
