Interactome of millet-based food matrices: A review. (15th August 2022)

• Record Type: Journal Article
• Authors: Tomar, Maharishi; Bhardwaj, Rakesh; Verma, Reetu; Singh, Sumer Pal; dahuja, Anil; Krishnan, Veda; Kansal, Rekha; Yadav, Vijay Kumar; Praveen, Shelly; Sachdev, Archana
• Is Part Of: Food chemistry. Volume 385(2022)
• Publication Date: 2022-08-15
• Subjects: Millets -- Food component interactions -- Bioavailability -- Food matrix -- Pearl millet -- Functional properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132636
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Millets are a staple food for meeting the nutritional demand of a large population. Food matrix interactions like binary (starch-lipid, starch-protein, lipid-protein). Other binary interactions include (macromolecules-minerals/ phenols/ vitamins/ colourants). Ternary (starch-lipid-protein) interactions are also observed in millet based foods. These interactions influence the nutritional quality, starch retrogradation, gelling, pasting properties. Abstract: Millets are recently being recognized as emerging food ingredients with multifaceted applications. Whole grain flours made from millets, exhibit diverse chemical compositions, starch digestibility and physicochemical properties. A food matrix can be viewed as a section of food microstructure, commonly coinciding with a physical spatial domain that interacts or imparts specific functionalities to a particular food constituent. The complex millet-based food matrices can help individuals to attain nutritional benefits due to the intricate and unique digestive properties of these foods. This review helps to fundamentally understand the binary and ternary interactions of millet-based foods. Nutritional bioavailability and bioaccessibility are also discussed based on additive, synergistic, masking, the antagonistic or neutralizing effect of different food matrix components on each other and the surrounding medium. The molecular basis of these interactions and their effect on important functional attributes like starch retrogradation, gelling, pasting, water, and oil holding capacity is also discussed.