ArticleCurrent research in food science2022
Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Germination-Driven Modulation of Phenolic Compounds in Sorghum: Bioactivity and Gene Expression.Foods (Basel, Switzerland) · 2026Review
- Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions.International journal of food science · 2025Review
- Impact of Processing on the Phenolic Content and Antioxidant Activity ofMolecules (Basel, Switzerland) · 2024Article
- Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements.Foods (Basel, Switzerland) · 2023Review
- A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis.Foods (Basel, Switzerland) · 2023Review
- New strategies to address world food security and elimination of malnutrition: future role of coarse cereals in human health.Frontiers in plant science · 2023Review
- Characterization of novel bacteriocin PB2 and comprehensive detection of the pediocin gene ped-A1 from Pediococcus pentosaceus PB2 strain isolated from a sorghum-based fermented beverage in Nigeria.Biotechnology reports (Amsterdam, Netherlands) · 2022Article
- Effect of Separate and Combined Toxicity of Bisphenol A and Zinc on the Soil Microbiome.International journal of molecular sciences · 2022Article
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9 authors.
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Abstract
Sorghum is a cereal with potential economic and nutritional properties. It has gained headway in the international market because of its nutritional content which is characterized for many bioactive compounds with antioxidant characteristics, and also, because it is gluten free. This work evaluated the proteomic profile of sorghum grains and its nutritional composition and functional profile after exposure to 7 different treatments (control, grind, dry heat, bursting, wet cooking with and without water and wet cooking in pressure). They were analyzed for chemical composition, protein profile, total phenolic compounds, anthocyanin content and antioxidant activity. The dry heat preserves the protein content, phenolic compounds, anthocyanins and presents between 94% and 95% of radical scavenging activity. Heat treatments that use the pressure promote the natural hydrolysis of proteins. Bursting treatment resulted in 45.6% of proteins and peptides in the range of 3.7; 5.93; 8.9 and 14 kDa. Wet cooking in pressure (SPC) showed a similar behavior, with 26.8% being the abundance of 14 and 14.3 kDa proteins and 25.3% of the peptides with less than 10 kDa, making up 52.1% of protein content. This hydrolysis promoted an important percentage of peptides and low molecular mass proteins which can have bioactive profile and improve healthy.
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