Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley. (1st June 2021)

• Record Type: Journal Article
• Authors: Bai, Yi-Peng; Zhou, Hui-Ming; Zhu, Ke-Rui; Li, Qin
• Is Part Of: Food chemistry. Volume 346(2021)
• Publication Date: 2021-06-01
• Subjects: Highland barley -- Thermal treatment -- Physicochemical -- Microstructure -- Bioactive components -- Antioxidant; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128657
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Thermal treatments significantly changed the physicochemical characteristics and generated numerous cracks in the appearance. Thermal treatments increased free phenolics form and β-glucan extractability. Thermal treatments induced deformation of outer layers structure and disruption of endosperm cell walls. Thermal treatments increased antioxidant activity and reducing power. Greatest increase in bioactive compounds was caused by heat fluidization. Abstract: Highland barley (HB) was subjected to three thermal treatments (heat fluidization, microwave, and baking) and assessed for physicochemical, ultrastructural and nutritional properties. After thermal treatments, the hardness, bulk density, thousand kernel weight, length/breadth ratio, and color difference decreased significantly, while puffing index increased. Meanwhile, the formation of fissure was observed in the appearance. Microstructure images illustrated that numerous micropores were evenly distributed in the endosperm structure, and aleurone layer cells were deformed by compression. Furthermore, a dramatically disruption of endosperm cell walls and slightly deformation of outer layers were observed by confocal laser scanning microscopy. Moreover, a notably decrease in total phenolics (14.02%–36.91%), total flavonoids (25.28%-44.94%), and bound phenolics (8.99%–27.53%) was detected, while free phenolics (8.81%–43.40%), β-glucan extractability (4.71%–43.66%), antioxidant activity (71.87%–349.77%), and reducing power (3.05%–56.13%) increased significantly. Greatest increase in nutritional values was caused by heat fluidization, which possessed the potential for development of ready-to-eat functional foods.