PolSCA MeetingBrussels 27.10.2010

Traditional food processing offering Traditional food processing offering new healthy productsnew healthy products

Henryk Zieli ński

Institute of Animal Reproduction and Food Researchof Polish Academy of Sciences

Olsztyn, Poland

Institute of Animal Reproduction and Food Institute of Animal Reproduction and Food Research of Polish Academy of ScienceResearch of Polish Academy of Science s, s, Olsztyn, Olsztyn,

PolandPoland

Division of Reproductive Endocrinology and Pathopysiology

Division of Food Science

Institute of Animal Reproduction and Food Institute of Animal Reproduction and Food ResearchResearch of Polish Academy of Sciencesof Polish Academy of Sciences

Centre of ExcellenceCENEXFOOD

Centre of ExcellenceBIOANIREP

• Department of Biosensors• Department of Food Immunology and Microbiology • Department of Chemical and Physical Properties of Food• Department of Biological Function of Food• Department of Chemistry and Biodynamics of Food

Chemistry and Chemistry and biodynamicsbiodynamics of foodof food

• Qualitative and quantitative changes in biologicall y-active compounds of plant origin and the total antioxidative capacity of food in technologica l processes

• The potential activity of biologically-active compoun ds of plant origin in human prophylaxis and modelling rheological food qualities.

• Studies on animals and in non-clinical medical trial s on volunteers that address the bioavailability of biologically-active compounds in respect of changes proceeding in the food matrix upon technological processing.

Chemistry and Chemistry and biodynamicsbiodynamics of foodof food

Determining the antioxidative potential of basic cer eals (buckwheat > barley > oats > rye > wheat);

Analysing absorption of selected flavonoids and post ulating a sequence of their conjugation;

Proving the beneficial effect of the food matrix, e specially on absorption processes of flavonoids, which are poorly soluble in the aliment ary tract;

Patent No P. 325981: ”Method for obtaining starch f ood preparation with elevated resistance to amylolytic enzymes”;

Patents (No P 386253 and No P 386254): “Gluten-free baking formula” and “Gluten-free formula”.

Achievements

2.2 Fork to Farm: Food, Health and Well Being2.2 Fork to Farm: Food, Health and Well Being

� Consumer, societal, industrial and health aspects of food and feed

� Nutrition, diet related diseasesand disorders

� Food Processing� Improved Quality and Safety of

food, beverage and feed� Total Food Chain concept

Food processingFood processingAActivities in Polandctivities in Poland -- aimsaims

Extending the national and world market with a new h ealthy products of high nutritional value.

Increasing the competiveness of the Polish food indus try.

Stimulating progress in the Polish agriculture throug h selection of rawmaterials and optimization of production process.

Improving the health status of the Polish population with the use of food products for prophylactics against diet-related diseas es (obesity, neoplasmic disease, CVD, allergy and diabetes).

Introducing innovative, waste-free and energy-saving f ood production technologies to minimise environmental risks by food pr ocessing plants.

Food processingFood processingAActivities in Polandctivities in Poland -- scopesscopes

Research on the selection of a new plant cultivars and animal spieces.

Elaboration and inplementation of the new technology fo r theproduction of functional foods.

Research on safety, composition and nutritional value of the new food products as component of balanced diet.

Epidemiological and clinical surveys on the health prom oting food products.

Consumer surveys and local and international promotion s trategy for the new food products.

Advanced food processingAdvanced food processing

High pressure processingHigh pressure processing

„„ Irradiated for your safetyIrradiated for your safety ””

Processing by ionising radiation of high energyProcessing by ionising radiation of high energy

Microwave processing under low pressureMicrowave processing under low pressure

Microwave processingMicrowave processing

Pulsed electric field processingPulsed electric field processing

drying, cooking, pasteurization, defreezing

microbial inactivation

inactivation of bacteria and enzymes

Dehydratation

Sprout inhibition, ripeaning delay, insectdesinfestationSuppression of pathogen microorganismsCan be used for packaged food

Traditional food processingTraditional food processing

Germination FermentationThermal processing

Roasting

Baking

Toasting

Cooking

Sourdoughfermentation

Consumer needsConsumer needs

SafeSafeCheapCheapWhole year availableWhole year availableEasy to prepareEasy to prepareProviding high energy loadProviding high energy load

ProPro --health health DiverseDiverseEnjoyableEnjoyableOf high nutritional valueOf high nutritional value

Food is expected to be:Food is expected to be:

Article 4Conditions for the use of nutrition and health clai ms

1. By 19 January 2009, the Commission shall, in accordancewith the procedure referred to in Article 25(2), establish specificnutrient profiles, including exemptions, which food or certaincategories of food must comply with in order to bear nutritionor health claims and the conditions for the use of nutrition orhealth claims for foods or categories of foods with respect to

the nutrient profiles.

Article 6Scientific substantiation for claims

1. Nutrition and health claims shall be based on and s ubstantiatedby generally accepted scientific evidence.

REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLAM ENT AND OF THE COUNCIL of 20 December 2006on nutrition and health claims made on foods

(in force from 1st July, 2007)

Back to traditionBack to tradition : : germination and fermentation germination and fermentation ––production of food with increased antioxidative pow erproduction of food with increased antioxidative pow er

Sprouting is a simple way to obtain a product with h ighly enhanced antioxidative capacity coming most likely from rapi dly biosynthesised low molecular antioxidants.

Fermentation is an easy and effective process to ob tain products with higher antioxidative capacity and could be recommen ded for application in functional foods preparation/industry to provide consumers with a product with added value.

rye

Traditional food processing: Traditional food processing: focus on focus on ryerye --basedbased food productsfood products

Antioxidants content and properties as quality indices of rye cultivars. Food Chem., 2007, 104, 980-988.The antioxidant contents and antioxidative properties of traditional rye breads. J. Agric. Food Chem., 2007, 55, 734-740.Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation. Eur. Food Res. Technol., 2008, 226, 671-680.Effect of baking on the formation of MRPs contributi ng to the overall antioxidant activity of rye bread. J. Cereal Sci., 2008, 48, 123-132.Protein profile and sensorial properties of rye breads. Eur. Food Res. Technol., 2009, 229 (6), 875-886.Rye flour extraction rate affects Maillard reaction development, antioxidant activity, and acrylamideformation in bread crisps. Cereal Chemistry, 2010, 87 (2), 131-136.Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making. Journal of Food and Nutrition Research, 2010, 49 (3), 149–159.

spelt

Bioactive compounds in spelt bread. Eur. Food Res. Technol.,2008, 226 (3), 537-544.Antioxidant properties of spelt bread. Pol. J. Food Nutr. Sci., 2008, 58, 217-222.

Traditional food processing: Traditional food processing: focus on focus on speltspelt --basedbased food productsfood products

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Regions of cultivation and research on buckwheat

Regions of temporary buckwheat cultivation

Regions of buckwheat cultivation in the past

Poland

Germany

Italy

Austria

Bialorus

Ukraine

Sweden

Russia

Finland

Norway

Traditional food processing: Traditional food processing: focus on buckwheatfocus on buckwheat --based food productsbased food products

UseUse of buckwheatof buckwheat

USA

Processed flour

Bread

Pasta products

Breakfast cereals

Whole grains

Milled groats

Soba noodles

Extruded cereals

Snack products

Dehulled seeds

(groat)

Roasted groat

(kasha)

Japan Central-Eastern Europe

Biologically active compounds Biologically active compounds of buckwheat of buckwheat with beneficial action on consumerwith beneficial action on consumer ’’s organisms organism

Cholesterol-lowering effect

Improving theimmunological status

Utilized in thetreatment of type II

diabetes

Beneficial in treatment of the hypertension,

obesity, alcoholism,constipation

Proteins

Phytosterols

Phytosterols

Fagopirins

Utilized for people who suffer from thelack of thiamin and

can not store thiamin

Thiamin-binding proteins

Proteins extract

FlavonoidsFlavonoids

Phytochemicals attractPhytochemicals attract inging attention due to their attention due to their potential health beneficial actionpotential health beneficial action

• Carotenoids Fruit and vegetables • Lycopene Tomato • Glucosinolates Brassica• Catechins Tea • Flavonoids Fruit and vegetables • Resveratrol Wine • Anthocyanins Berries

• Rutin Buckwheat • C-glucoflavones

PPotentialotential health beneficial actionhealth beneficial action of of bbuckwheat flavonoidsuckwheat flavonoids

OrientinHomoorientinIzovitexinVitexin

Rutin - quercetin-3-rutinoside

• anti-inflammatory and vasoactive properties• capability to diminish capillary permeability • reduce the risk of arteriosclerosis• reducing coronary heart disease,• diminishing of platelet aggregation • inhibiting low-density lipoprotein (LDL) peroxidati on • protective effects against ethanol-induced gastric lesions • against DNA damage • protective agent against carcinogenesis • the most potent natural inhibitors of AGEs formation• hypocholesterolemic effect in humans after the intak e of buckwheat products.

• hypotensive properties• anti-inflammatory• antispasmodic• antimicrobial• radioprotective effects • anti-glycation

The strategy for functional food development

Identification Food Function Mechanism Functional effect Hypothesis-driven human nutrition studies Enhanced function Claim Disease risk reduction

G.R. Gibson and M.Williams (Eds), CRC Press 2000.

Functional foodAny food claimed to exhibit health-promoting or dis ease-preventing action on the consumer beyond the basic function of nutrient supply . It includes foods fortified with health-promoting compounds . Food with live bacteria cultures is also considered to be functional food with probiotic bene fits.

Functional food as a driving force:

� constant search for new bioactive food ingredients� demand for new sources of bioactive compounds � demand for natural food

WhatWhat do we do we knowknow ??

Rutin metabolites: Novel inhibitors of nonoxidative a dvanced glycation end products.Free Radical Biology & Medicine 48 (2010) 656-663

Scientific evidences

Advanced glycation endproducts—role in pathology of d iabetic complicationsDiabetes Research and Clinical Practice 67 (2005) 3–21

Inhibition of advanced glycation end product formati on on collagen by rutin and its metabolites

Journal of Nutritional Biochemistry 17 (2006) 531–540

Buckwheat honey increases serum antioxidant capacity i n humans.

J. Agric. Food Chem., 2003, 51, 1500-1505

Protein glycation inhibitory activity of wheat bran feruloyl oligosaccharides

Food Chemistry 112 (2009) 350–353

AAdvanceddvanced glycationglycation endproductsendproducts

Hyperglycemia as the main risk factor for the develo pment of diabetic complications.

Enhanced formation and accumulation of AGEs have bee n implicated as a major pathogenesis process leading to diabetic complicati ons, normal aging, atherosclerosis, and

Alzheimer’s Disease.

Absorption mechanism is recognizedAbsorption mechanism is recognized

GLYCOSIDES - absorption starts from the colon limitations – can be substantially degraded by local microflora

Pashikanti S., de Alba D.R., Boissonneault G.A., Cervanted-Laurean. Rutin metabolites: Novel inhibitors of nonoxidative advanced glycation end products. Free Radical Biology &

Medicine 48 (2010) 656-663

Degradation of rutDegradation of rut iin in the colonn in the colon

� roasted groat� buckwheat milling products� buckwheat enriched wheat bread� buckwheat enriched ginger cakes� gluten-free bread with buckwheat flour� buckwheat sprouts as a functional additive to food� buckwheat hull tea infusion� fermented buckwheat groat by fungi (Rhizopus oligosporus)� high pressured buckwheat raw and roasted groat (200 MPa)

Traditional food processing: Traditional food processing: focus on buckwheatfocus on buckwheat --based food productsbased food products

Buckwheat industry in PolandBuckwheat industry in Poland

Steaming

Roasting

Roasted groat

Dehulling

Milling

Novel buckwheat flour from roasted groat

Raw buckwheat Typical milling products from unhusked and husked buckwheat

Hulls – waste byproduct

New application in bakery

Wholegrain buckwheat flour

Light buckwheat flour

℘ Aroma

℘ Taste

℘ Colour

The use of buckwheat flour in breadmakingThe use of buckwheat flour in breadmaking

Buckwheat enriched bread

•buckwheat enriched wheat breads with increased functionality due to the increased antioxidant conten ts and antioxidant properties,

•novel buckwheat flour from milled roasted groats may offer a buckwheat enriched wheat breads with higheroverall sensory quality than dark and white wheatbreads.

Light buckwheat flour

Flour from roasted buckwheat

0

1

2

3

4

5

6

7

8

9

10

1 2 3 4 5 6 7

Co

nve

nci

ona

l un

its

30/70%

30/70%

50/50%

50/50%

(1) white wheat bread

(2, 3) buckwheat flour „BIO” enriched white wheat br eads (4, 5) flour from roasted buckwheat groat enriched white wheat breads

GGlutenluten --freefree formulaformula with buckwheat flourwith buckwheat flour

Buckwheat hull Buckwheat hull teatea infusioninfusion –– possiblepossible uutiliztiliz ationation of of waste material waste material

Rutin and vitexin were the main flavonoids found in buckwheat hull tea. The buckwheat hull tea showed lower antioxidant capacity and inhibitor y activity against the formation of fluorescent advanced glycation end products as compa red to green tea.

GingerGinger cakescakesenrichedenriched in in rutinrutin

* Cerutin* Novorutin C* Rutinacea Complete* Rutinoscorbin* Rutovit* Scorborutin 1 tablet: Rutin 25 mg, L-askorbic acid 100 mg

Mass: 50 g

6 pieces

50 g of produckt should correspond to 1 tablet of drug

rye flour

buckwheat flour

buckwheat honey

spices

Buckwheat sprouts Buckwheat sprouts –– a new vegetablea new vegetable

Sprouted in the darkness

Sprouted in the light

Pickled sprouts

Juice from sprouts

Dry sprouts as tea ingredient

seeds

4 day

6 day

8 day

10 day

vitexinisoorientin

isovitexinrutin

orientin

0

3

6

9

12

15

[ µM

/g d

.m.]

Rapid biosynthesis:• flavonoids• ascorbic acid• α-tocopherol.

FermentedFermented buckwheat groat by buckwheat groat by fungifungi((RhizopusRhizopus oligosporusoligosporus))

Benefits of fermentationSoaking

Cooking

Cooling

Dehulling

Fermentation (20-30 h)

Fermentation

• Increased total proteins in product,• Increased protein digestibility, • Elimination of some allergic proteins ( 24, 19 and 16kDa)• Decreased phytic acid content, • Higher biosynthesis of vitamin B group.

Buckwheat food Buckwheat food factoryfactory of of thethe futurefuture –– wastewaste--freefree and and energy energy savingsaving

selection of buckwheat cultivar

selection of high antioxidant material from aerial parts

bakery productsGluten-free breadBuckwheat enriched wheat breadGinger cakes enriched in rutin

Buckwheat hull tea

Buckwheat flowers as ingredient in healthy

food products

HP – shorter cooking time

Patent fuel

HP

shortercooking

time

OurOur researchresearch and and experienceexperience

buckwheat

Low Molecular Weight Antioxidants and Other Biologically Active Components of Buckwheat Seeds. EJPSB, 2009, 3 (SI 1).

Antioxidants in thermally treated buckwheat groats. Mol. Nutr. Food Res., 2006, 50, 824-832.

Comparison of spectrophotometric and electrochemical methods for the evaluation of antioxidant capacity of buckwheat products after hydrothermal treatment. J. Agric. Food Chem., 2007, 55 (15), 6124-6131.

Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. J Agric Food Chem., 2009, 57, 4771-4776.

Antioxidative and Anti-glycation Activity of Bitter Buckwheat Tea. EJPSB, 2009, 3 (SI 1).

Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversified buckwheat origin material by updated analytical strategies. Pol. J. Food Nutr. Sci., 2010, 60, 315-321.

Antioxidant activity of flavone C-glucosides determined by updated analytical strategies. Food Chemistry, 2011, 124, 672-678.

Thank you for your attentionThank you for your attention