Evaluation of Anthocyanin Content,Antioxidant Potential and Antimicrobial Activity of Black,Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens

The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour and wheat-grass juice extracts were significantly higher than white flour and wheat-grass juice extracts. Ultra-performance liquid chromatography showed the maximum number of anthocyanin peaks in black wheat, with delphinidin-3-o-galactoside chloride, delphinidin-3-o-glucoside chloride, and cyanindin-3-o-glucoside chloride as the major contributors. Among flour extracts, maximum zones of inhibition against Staphylococcus aureus (MTCC 1934), Pseudomonas aeruginosa (MTCC 1434), Escherichia coli, and Candida albicans (MTCC 227) were produced by black flour extract, having the highest anthocyanin content. It exhibited a minimum microbicidal concentration (MMC) of 200 mg/mL against E. coli and C. albicans; and 100 and 150 mg/mL against S. aureus and P. aeruginosa, respectively. Black and purple flour extracts exhibited a minimum inhibitory concentration (MIC) of 50 mg/mL against S. aureus and P. aeruginosa. White flour extracts did not show MMC against E. coli and C. albicans. Among wheat-grass juice extracts, black wheat-grass was most effective and showed an MIC of 100–150 mg/mL against all pathogens. It exhibited an MMC of 200 mg/mL against S. aureus and P. aeruginosa. Hence, anthocyanin-rich colored wheat could be of nutraceutical importance.     

Preservation of vitamins content in Cuccìa using an innovative method of processing

Abstract

Cuccìa is a traditional Sicilian food prepared by boiling whole durum wheat kernels, in water, for many hours. This process destroys the vitamins E and B contents of crude kernels. It was rated a method to prepare the Cuccìa, preserving the vitamin content. Four varieties of durum wheat were processed comparing the traditional cooking method (TR-boiling for 5/6?hours), and an innovative one (IN-grains scarification, germination, and cooking at 50?°C for 2?hours). On soups obtained the content of biotin, niacin and α-amylase activity were determined. ANOVA showed the cooking method influences biotin and niacin content having values from 0.56 and 0.72?ng ml^?1 (raw grain) and values close to 0 (TR), while only a 10% decrease (IN) respectively for both vitamins. On the contrary, α-amylase activity was reduced with IN method. The IN method combined with ancient grains, produces the soup with a good vitamin B amount.     

Whole wheat flour coating with antioxidant property accelerates tissue remodeling for enhanced wound healing

As a daily food for billions of people for thousands of years,whole grain is rich in phenolic compounds and may have huge potentials to provide natural antioxidants.Herein,owing to the significant biomedical potential,the effect of whole wheat flour solution as antioxidant wound coating for enhanced wound healing has been studied.The results show that the low concentration of whole wheat flour solutions have good biocompatibility and can scavenge radical and intracellular ROS in vitro,accelerating tissue remodeling in vivo to promote wound healing.This kind of whole wheat flour solution has great potential application for cutaneous wound repair.     

Preparation and Evaluation of Carboxymethylated Lignin as Dispersant for Aqueous Graphite Suspension Using Turbiscan Lab Analyzer

Carboxymethylated lignin (CML) was prepared from wheat straw alkali lignin (WAL) via carboxymethylation modification. The characterizations using FTIR, ¹³C NMR, and ¹H–¹³C HSQC NMR suggest that carboxyl groups are introduced into WAL structure successfully and there are two different active sites substituted by carboxymethyl groups. Moreover, the dispersion efficiency of CML was evaluated using the Turbiscan Lab analyzer. Effects of CML dosage and suspension pH on the dispersion stability of aqueous graphite suspension were investigated. The result shows that the dispersion stability of aqueous graphite suspension prepared with CML of 1.0% dosage at suspension pH 6.7 is obviously improved.      

LaCl3对硝态氮供应下小麦根系生长的影响

选择石麦15、衡观35两个品种小麦为供试作物,进行营养液培养,研究不同浓度硝态氮供应下Ca2+通道阻断剂LaCl3对小麦苗期根系形态特征的影响。结果表明:添加Ca2+通道阻断剂LaCl3后,3种浓度硝态氮处理的小麦根系初生根长度、侧根长度、根系总长度、侧根平均长度均较不添加LaCl3处理显著变短;直径(>0.45 mm)范围内根系所占比例增加。不施用硝态氮条件下,与不添加LaCl3处理相比,LaCl3处理对小麦植株地上部NO3-含量变化不大,但一级侧根数量明显减少,2.5和50.0 mmol.L-1硝态氮施用时,LaCl3处理侧根分布密度增加,衡观35较石麦15更明显。结论初步认为:Ca2+通道阻断剂LaCl3施用,影响小麦根系生长发育:根系伸长受抑,根系变粗,若施用硝态氮,侧根数量分布增加。     

利用无人机高光谱估算冬小麦叶绿素含量

叶绿素含量（SPAD）是作物长势评价的重要指标,可以监测农作物的生长状况,对农业管理至关重要,因此快速、准确地估算SPAD具有重要意义。以冬小麦为研究对象,利用无人机高光谱获取了拔节期、挑旗期和开花期的影像数据,获取植被指数和红边参数,研究植被指数与红边参数估算SPAD的能力。先将植被指数与红边参数分别与不同生育期的SPAD进行相关性分析,再基于植被指数、植被指数结合红边参数,通过偏最小二乘回归（PLSR）方法估算SPAD,最后制作SPAD分布图验证模型的有效性。结果表明,（1）大部分植被指数与红边参数在3个主要生育期与SPAD相关性均达到极显著水平（0.01显著）;（2）单个植被指数构建的SPAD估算模型中,LCI表现最好（R2=0.56,RMSE=2.96,NRMSE=8.14%）,红边参数中Dr/Dr_min表现最好（R2=0.49,RMSE=3.18,NRMSE=8.76%）;（3）基于植被指数结合红边参数构建的SPAD估算模型效果最佳,优于仅基于植被指数构建的SPAD估算模型,同时,随着生育期推移,两种模型均在开花期达到最高精度,R2分别为0.73和0.78,RMSE分别为2.49和2.22,NRMSE分别为5.57%和4.95%。因此,基于植被指数结合红边参数,并使用PLSR方法可以更好地估算SPAD,可以为基于无人机遥感的SPAD监测提供一种新的方法,也可为农业管理提供参考。     

Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.     

不同储藏年份小麦和红豆的红外光谱研究

粮食的陈化鉴定对于食品安全、种子的老化鉴别对于粮食生产安全具有重要意义。本文利用傅里叶变换红外光谱法研究了不同储藏时间的小麦与红豆,结果显示,同一种不同年份产的样品光谱相似,但在吸收强度比方面都存在着差异,随着贮藏时间的增加,两种粮食的红外光谱表现出一些变化规律,对于小麦,吸收强度比A1653/A1023,A1538/A1023,A1080/A1023,A1155/A1023,A1538/A1653随贮藏时间增加而增加;对于红豆,A2928/A3400、A1648/A3400,A1543/A1648,A1401/A1648,A1055/A1648随着贮藏时间的增加而呈下降趋势。这些比值的变化说明两种粮食在贮藏过程中,蛋白质、多糖结构发生了变化。红外光谱方法在粮食陈化鉴定方面具有方便、快速的优点。     

段式正交信号校正方法及在小麦近红外光谱数据分析中的应用

针对光谱数据峰宽、局部效应显著、含有噪音、变量个数多及彼此间常存在严重的复共线性等问题,改进和设计一种光谱数据局部校正方法:基于窗口平滑的段式正交信号校正方法,并将之结合偏最小二乘回归,以实现光谱数据的预处理及定量分析。通过NIPALS算法初始化将滤去的正交成分,以近邻分段方式进行逐个波长点的正交信号校正。而后将去噪后的光谱矩阵作为新的自变量阵,通过偏最小二乘回归构建其与性质参变量间的校正模型。通过小麦近红外漫反射光谱数据的应用实验结果表明,本方法正交成分估计稳定,去噪明显,模型的预报性能优于其它方法,PLS成分数减少,模型更加简洁。     

Influence of Farming System and Forecrops of Spring Wheat on Protein Content in the Grain and the Physicochemical Properties of Unsonicated and Sonicated Gluten

The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over the period of 2018–2020 using two farming systems (conventional and organic) and five forecrops (sugar beet, spring barley, red clover, winter wheat, or oat). The obtained gluten was sonicated using the ultrasonic scrubber. For all organically grown wheat, the protein content was higher than for the conventional one. There was no correlation between the rheological properties of gluten and the protein content in the grain. Gluten derived from organically grown wheat was more elastic than those derived from the conventional one. Sonication enhanced the elasticity of gluten. The sonication effect was influenced by the forecrops. The most elastic gluten after sonication was found for organic barley and sugar beet. The lowest values of tan (delta) were noted for conventional wheat and conventional oat. Cultivation in the monoculture gave gluten with a smaller susceptibility to increase elasticity after sonic treatment. Sonication promoted the cross-linking of protein molecules and induced a more hydrophobic character, which was confirmed by an increment in contact angles (CAs). Most of the organically grown wheat samples showed a lower CA than the conventional ones, which indicated a less hydrophobic character. The gluten surface became rougher with the sonication, regardless of the farming system and applied forecrops. Sonication treatment of gluten proteins rearranged the intermolecular linkages, especially disulfide and hydrophobic bonds, leading to changes in their surface morphology.