Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley

WANG Jie; ZENG Zhilong; WANG Haoyuan; LU Manman; LI Yao; YI Chuanhu; LIU Xiong

doi:10.13386/j.issn1002-0306.2024050106

Volume 46 Issue 8

Apr. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(8): 222-230. > DOI: 10.13386/j.issn1002-0306.2024050106

WANG Jie, ZENG Zhilong, WANG Haoyuan, et al. Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley[J]. Science and Technology of Food Industry, 2025, 46(8): 222−230. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050106.

Citation:

PDF (3264 KB)

Effect of Steam Explosion on the Release of Nutrients and Digestibility of Black Barley

1.
College of Food Science, Southwest University, Chongqing 400715, China
2.
School of Food Science and Engineering, Hainan University, Haikou 570228, China
3.
Chang Du Jun Qin Agricultural Science and Technology Development Company, Changdu 854000, China

More Information

Received Date: May 12, 2024
Available Online: February 19, 2025

Graphical Abstract

Abstract

Abstract

This study investigates the effects of steam explosion (SE) on the nutrient composition and digestibility of black barley. Under different SE pressures (1.8, 2.0, 2.4 MPa), SE times (20, 30, 40 s), and initial moisture contents (8%, 10%, 12%), the contents of β-glucan, polyphenols, and flavonoids, as well as the swelling degree, pasting degree, and starch hydrolysis index of black barley were analyzed. Results showed that SE treatment increased the free polyphenol content by up to 124.37% and the RS content by up to 198.05%. With increasing pressure and time, free polyphenol content increased (with a maximum increase of 64.46%), while β-glucan and free flavonoid contents decreased, and swelling and pasting degrees increased. The internal structure of black barley became more porous, and the starch hydrolysis index showed an upward trend. Increasing the initial moisture content enhanced the levels of β-glucan, bound polyphenols, and bound flavonoids. To ensure the processing quality of black barley, while considering its nutritional, physical, and digestibility properties, it is recommended to use SE conditions of at least 2.0 MPa pressure, 10%~12% initial moisture content, and 30~40 s treatment time. Although the free polyphenol content varied significantly under different SE conditions, the starch hydrolysis index of fully gelatinized samples showed no significant differences, indicating that free polyphenols could not inhibit starch digestion in the complex system of black barley. This study provides theoretical references for the processing and utilization of black barley products.
- black barley,
- steam explosion conditions,
- nutrient composition,
- free polyphenols,
- starch hydrolysis index

FullText(HTML)

References (27)

References

[1]	XI H H, WANG A X, QIN W Y, et al. The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments[J]. Food Chemistry,2023,406:135025. doi: 10.1016/j.foodchem.2022.135025
[2]	GE X Z, JING L Z, ZHAO K, et al. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color[J]. Food Chemistry,2021,335:127655. doi: 10.1016/j.foodchem.2020.127655
[3]	杨洋, 范蓓, 李杨, 等. 不同加工方式对青稞中酚类物质的影响[J]. 食品工业科技,2023,44(1):11−18. [YANG Y, FAN B, LI Y, et al. Influence of different processing methods on phenols in hulless barley[J]. Science and Technology of Food Industry,2023,44(1):11−18.] YANG Y, FAN B, LI Y, et al. Influence of different processing methods on phenols in hulless barley[J]. Science and Technology of Food Industry, 2023, 44（1）: 11−18.
[4]	YANG X J, ZHANG W G, LAN Y L, et al. An investigation into the effects of various processing methods on the characteristic compounds of highland barley using a widely targeted metabolomics approach[J]. Food Research International,2024,180:114061. doi: 10.1016/j.foodres.2024.114061
[5]	MA C, NI L Y, GUO Z B, et al. Principle and application of steam explosion technology in modification of food fiber[J]. Foods,2022,11(21):3370. doi: 10.3390/foods11213370
[6]	WANG C R, LIN M F, YANG Q Y, et al. The principle of steam explosion technology and its application in food processing by-products[J]. Foods,2023,12(17):3307. doi: 10.3390/foods12173307
[7]	谢勇. 不同热加工全谷青稞营养功能及对2型糖尿病的改善效果[D]. 重庆:西南大学, 2021:177. [XIE Y. Nutritional functions of whole-grain hulless barley treated by various thermal processing and its alleviative effect on type 2 diabetic rats[D]. Chongqing:Southwest University, 2021:177.] XIE Y. Nutritional functions of whole-grain hulless barley treated by various thermal processing and its alleviative effect on type 2 diabetic rats[D]. Chongqing: Southwest University, 2021: 177.
[8]	FAN J X, GUO X N, ZHU K X. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in vitro starch digestion of highland barley noodles[J]. Food Chemistry,2024,437:137870. doi: 10.1016/j.foodchem.2023.137870
[9]	WANG T L, XIAO Z S, LI T G, et al. Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion[J]. Food Chemistry:X,2023,19:100829.
[10]	廖超, 谢勇, 覃小丽, 等. 不同干燥方式对发芽青稞活性成分的影响[J]. 食品与发酵工业,2020,46(21):139−146. [LIAO C, XIE Y, QIN X L, et al. Effect of different drying methods on the bioactive components of germinated highland barley[J]. Food and Fermentation Industries,2020,46(21):139−146.] LIAO C, XIE Y, QIN X L, et al. Effect of different drying methods on the bioactive components of germinated highland barley[J]. Food and Fermentation Industries, 2020, 46（21）: 139−146.
[11]	李朝鲁蒙. 红豆汽爆预膨化特性及品质研究[D]. 南京:南京农业大学, 2016:46. [LI C L M. Steam explosion puffing of red bean and qulity analsis[D]. Nanjing:Nanjing Agricultural University, 2016:46.] LI C L M. Steam explosion puffing of red bean and qulity analsis[D]. Nanjing: Nanjing Agricultural University, 2016: 46.
[12]	魏星, 李小平, 王晓龙, 等. 加压煮制对干面条煮制品质的影响[J]. 中国粮油学报,2024,39(5):156−164. [WEI X, LI X P, WANG X L, et al. Effect of pressure cooking on cooking quality of dry noodles[J]. Journal of the Chinese Cereals and Oils Association,2024,39(5):156−164.] WEI X, LI X P, WANG X L, et al. Effect of pressure cooking on cooking quality of dry noodles[J]. Journal of the Chinese Cereals and Oils Association, 2024, 39（5）: 156−164.
[13]	MINEKUS M, ALMINGER M, ALVITO P, et al. A standardised static in vitro digestion method suitable for food–An international consensus[J]. Food & Function,2014,5(6):1113−1124.
[14]	洪晴悦. 不同热加工对青稞主要生物活性成分和体外消化与肠菌发酵特性的影响[D]. 重庆:西南大学, 2021:46. [HONG Q Y. Effects of different thermal processing on main bioactive components, in vitro digestion and fermentation characteristics of Qingke[D]. Chongqing:Southwest University, 2021:46.] HONG Q Y. Effects of different thermal processing on main bioactive components, in vitro digestion and fermentation characteristics of Qingke[D]. Chongqing: Southwest University, 2021: 46.
[15]	HARTININGSIH S, PRANOTO Y, SUPRIYANTO NULL. Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin[J]. International Journal of Food Properties,2020,23(1):1231−1242. doi: 10.1080/10942912.2020.1792923
[16]	AMES N, MALUNGA L N, MOLLARD R, et al. Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite[J]. Food & Function,2021,12(8):3672−3679.
[17]	GOUDAR G, SHARMA P, JANGHU S, et al. Effect of processing on barley β-glucan content, its molecular weight and extractability[J]. International Journal of Biological Macromolecules,2020,162:1204−1216. doi: 10.1016/j.ijbiomac.2020.06.208
[18]	CHENG A W, HOU C Y, SUN J Y, et al. Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans[J]. Journal of the Science of Food and Agriculture,2020,100(12):4495−4503. doi: 10.1002/jsfa.10490
[19]	WANG L, PANG T R, KONG F, et al. Steam explosion pretreatment for improving wheat bran extrusion capacity[J]. Foods,2022,11(18):2850. doi: 10.3390/foods11182850
[20]	DING L, XIE Z Q, FU X, et al. Structural and in vitro starch digestion properties of potato parenchyma cells:Effects of gelatinization degree[J]. Food Hydrocolloids,2021,113:106464. doi: 10.1016/j.foodhyd.2020.106464
[21]	LIU Y, CHAO C, YU J L, et al. New insights into starch gelatinization by high pressure:Comparison with heat-gelatinization[J]. Food Chemistry,2020,318:126493. doi: 10.1016/j.foodchem.2020.126493
[22]	HONG Q Y, CHEN G J, WANG Z R, et al. Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull-less barley) treated by steam explosion[J]. Journal of Food Processing and Preservation,2020,44(10):e14793.
[23]	DANG B, ZHANG W G, ZHANG J, et al. Effect of thermal treatment on the internal structure, physicochemical properties and storage stability of whole grain highland barley flour[J]. Foods,2022,11(14):2021. doi: 10.3390/foods11142021
[24]	QADIR N, WANI I A. In vitro digestibility of rice starch and factors regulating its digestion process:A review[J]. Carbohydrate Polymers,2022,291:119600. doi: 10.1016/j.carbpol.2022.119600
[25]	WANG X L, YANG J C, LI H, et al. Mechanistic study and synergistic effect on inhibition of α-amylase by structurally similar flavonoids[J]. Journal of Molecular Liquids,2022,360:119485. doi: 10.1016/j.molliq.2022.119485
[26]	GUTIÉRREZ T J, TOVAR J. Update of the concept of type 5 resistant starch (RS5):Self-assembled starch V-type complexes[J]. Trends in Food Science & Technology,2021,109:711−724.
[27]	XIE Y, ZHU M, LIU H B, et al. Effects of β-glucan and various thermal processing methods on the in vitro digestion of hulless barley starch[J]. Food Chemistry,2021,360:129952. doi: 10.1016/j.foodchem.2021.129952

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(4)

1.	胡钰萍，杨少华. 宣木瓜SOD的提取优化及抗氧化性研究. 食品工业. 2024(08): 8-12 .
2.	白慧，陈若飞，阚欢，郭磊. 响应面法优化美味牛肝菌伞部及柄部多酚氧化酶的提取工艺. 粮食与油脂. 2023(07): 138-141 .
3.	资璐熙，赵紫梦，刘涵雨，孙蓉，郭磊. 滇橄榄多酚氧化酶提取工艺优化及抑制剂筛选. 食品研究与开发. 2023(19): 118-125 .
4.	张珍林，耿曾奇，关利，曾谦，夏瑜，陈双. 铁皮石斛花多酚氧化酶提取工艺的优化. 枣庄学院学报. 2021(05): 87-92 .