Skip to main content
SpringerLink
Log in

Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Wheat germ (WG) is a nutritional milling byproduct of wheat with short shelf-life. This study investigated hot air-assisted radio frequency (HA-RF) stabilizing treatment of WG. Physicochemical properties, enzyme activities and nutritional quality of HA-RF stabilized WG were evaluated and compared with WG stabilized by fluidized bed heating. Results indicated HA-RF heating to 100 °C with 15-min holding at 100–105 °C or heating to 110 °C with 6-min holding at 110–115 °C reduced lipase activity to about 10%. HA-RF inactivation of lipase, peroxidase, polyphenol oxidase and lipoxygenase was more effective in WG with initial moisture content of 14.5% or 20.0%, but less effective in WG with moisture content of 10.0%. For oils extracted from HA-RF stabilized WG with moisture content of 14.5%, peroxide and acid values were stable after storing at 25 °C for 3 days. After both HA-RF and fluidized bed stabilizations, color of WG and WG oils became darker, lipid content increased and reducing sugar content decreased, while extraction oil yield and protein content had no significant change (p > 0.05). HA-RF heating had no influence on α-tocopherol content, but fluidized bed stabilization decreased it from 299.42 mg/kg to 236.73 mg/kg. HA-RF heating had no distinct effects on amino acid and fatty acid composition. This study indicated that HA-RF heating had great potential in WG stabilization.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

Abbreviations

WG:

Wheat germ

RF:

Radio frequency

HA-RF:

Hot air-assisted radio frequency

MC:

Moisture content; Aw, Water activity

LA:

Lipase

POD:

Peroxidase

PPO:

Polyphenol oxidase

LOX:

Lipoxygenase

HA-RFWG:

WG stabilized by HA-RF heating

FBWG:

WG stabilized by fluidized bed heating

HT HA-RF treatment:

RF heating to 110 °C with 6-min holding at 110–115 °C.

LT HA-RF treatment:

RF heating to 100 °C with 15-min holding at 100–105 °C.

References

  • Abdul-Hamid, A., Sulaiman, R. R. R., Osman, A., & Saari, N. (2007). Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. Journal of Food Composition and Analysis, 20(7), 627–637.

    Article  CAS  Google Scholar 

  • Arshad, M. U., Anjum, F. M., & Zahoor, T. (2007). Nutritional assessment of cookies supplemented with defatted wheat germ. Food Chemistry, 102(1), 123–128.

    Article  CAS  Google Scholar 

  • Bilgiçli, N., & İbanoğlu, Ş. (2007). Effect of wheat germ and wheat bran on the fermentation activity, phytic acid content and colour of tarhana, a wheat flour-yoghurt mixture. Journal of Food Engineering, 78(2), 681–686.

    Article  Google Scholar 

  • Boukid, F., Folloni, S., Ranieri, R., & Vittadini, E. (2018). A compendium of wheat germ: Separation, stabilization and food applications. Trends in Food Science and Technology, 78(7), 120–133.

    Article  CAS  Google Scholar 

  • Brandolini, A., & Hidalgo, A. (2012). Wheat germ: Not only a by-product. International Journal of Food Sciences and Nutrition, 63(S1), 71–74.

    Article  CAS  PubMed  Google Scholar 

  • Farag, K. W., Lyng, J. G., Morgan, D. J., & Cronin, D. A. (2011). A comparison of conventional and radio frequency thawing of beef meats: Effects on product temperature distribution. Food and Bioprocess Technology, 4(7), 1128–1136.

    Article  Google Scholar 

  • Garcia, M. C., Benassi, M. T., & Soares Júnior, M. S. (2013). Physicochemical and sensory profile of rice bran roasted in microwave. Food Science and Technology, 32(4), 754–761.

    Article  Google Scholar 

  • Gili, R. D., Palavecino, P. M., Penci, M. C., Martinez, M. L., & Ribotta, P. D. (2017). Wheat germ stabilization by infrared radiation. Journal of Food Science and Technology, 54(1), 71–81.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Gili, R. D., Penci, M. C., Torrez, I. M. R., Giner, S. A., & Ribotta, P. D. (2018). Effect of wheat germ heat treatment by fluidised bed on the kinetics of lipase inactivation. Food and Bioprocess Technology, 11(5), 1002–1011.

    Article  CAS  Google Scholar 

  • Gómez, M., González, J., & Oliete, B. (2012). Effect of extruded wheat germ on dough rheology and bread quality. Food and Bioprocess Technology, 5(6), 2409–2418.

    Article  Google Scholar 

  • Ijarotimi, O. S., & Esho, T. R. (2009). Comparison of nutritional composition and anti-nutrient status of fermented, germinated and roasted bambara groundnut seeds (vigna subterranea). British Food Journal, 111(4), 376–386.

    Article  Google Scholar 

  • Jha, P. K., Kudachikar, V. B., & Kumar, S. (2013). Lipase inactivation in wheat germ by gamma irradiation. Radiation Physics and Chemistry, 86, 136–139.

    Article  CAS  Google Scholar 

  • Jiao, S., Sun, W., Yang, T., Zou, Y., Zhu, X., & Zhao, Y. (2017). Investigation of the feasibility of radio frequency energy for controlling insects in milled rice. Food and Bioprocess Technology, 10(4), 781–788.

    Article  Google Scholar 

  • Jiao, Y., Tang, J., Wang, Y., & Koral, T. L. (2018). Radio-frequency applications for food processing and safety. Annual Review of Food Science and Technology, 9(1), 105–127.

    Article  PubMed  Google Scholar 

  • Kim, S. M., Chung, H. J., & Lim, S. T. (2014). Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. Journal of Cereal Science, 60(1), 243–248.

    Article  CAS  Google Scholar 

  • Laokuldilok, T., & Rattanathanan, Y. (2014). Protease treatment for the stabilization of rice bran: Effects on lipase activity, antioxidants, and lipid stability. Cereal Chemistry, 91(6), 560–565.

    Article  Google Scholar 

  • Li, B., Zhao, L., Chen, H., Sun, D., Deng, B., Li, J., Liu, Y., & Wang, F. (2016a). Inactivation of lipase and lipoxygenase of wheat germ with temperature-controlled short wave infrared radiation and its effect on storage stability and quality of wheat germ oil. PLoS One, 11(12), 1–13.

    Google Scholar 

  • Li, Y., Zhang, Y., Lei, Y., Fu, H., Chen, X., & Wang, Y. (2016b). Pilot-scale radio frequency pasteurisation of chili powder: Heating uniformity and heating model. Journal of the Science of Food and Agriculture, 96(11), 3853–3859.

    Article  CAS  PubMed  Google Scholar 

  • Liao, M., Zhao, Y., Gong, C., Zhang, H., & Jiao, S. (2018). Effects of hot air-assisted radio frequency roasting on quality and antioxidant activity of cashew nut kernels. LWT- Food Science and Technology, 93, 274–280.

    Article  CAS  Google Scholar 

  • Ling, B., Lyng, J. G., & Wang, S. (2018a). Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran. LWT- Food Science and Technology, 91, 453–459.

    Article  CAS  Google Scholar 

  • Ling, B., Lyng, J. G., & Wang, S. (2018b). Radio-frequency treatment for stabilization of wheat germ : Dielectric properties and heating uniformity. Innovative Food Science and Emerging Technologies, 48, 66–74.

    Article  Google Scholar 

  • Ling, B., Ouyang, S., & Wang, S. (2019). Radio-frequency treatment for stabilization of wheat germ : Storage stability and physicochemical properties. Innovative Food Science and Emerging Technologies, 52, 158–165.

    Article  CAS  Google Scholar 

  • Majzoobi, M., Ghiasi, F., & Farahnaky, A. (2016). Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germ. International Journal of Food Science and Technology, 51(1), 78–86.

    Article  CAS  Google Scholar 

  • Mariod, A. A., Ahmed, S. Y., Abdelwahab, S. I., Cheng, S. F., Eltom, A. M., Yagoub, S. O., & Gouk, S. W. (2012). Effects of roasting and boiling on the chemical composition, amino acids and oil stability of safflower seeds. International Journal of Food Science and Technology, 47(8), 1737–1743.

    Article  CAS  Google Scholar 

  • Marti, A., Torri, L., Casiraghi, M. C., Franzetti, L., Limbo, S., Morandin, F., Quaglia, L., & Pagani, M. A. (2014). Wheat germ stabilization by heat-treatment or sourdough fermentation : Effects on dough rheology and bread properties. LWT- Food Science and Technology, 59(2), 1100–1106.

    Article  CAS  Google Scholar 

  • Monsan, P., & Combes, D. (2010). Effect of water activity on enzyme action and stability. Annals of the New York Academy of Sciences, 434(1), 48–60.

    Article  Google Scholar 

  • Pan, L., Jiao, S., Gautz, L., Tu, K., & Wang, S. (2012). Coffee bean heating uniformity and quality as influenced by radio frequency treatments for postharvest disinfestations. Transactions of the ASABE, 55(6), 2293–2300.

    Article  Google Scholar 

  • Rezaei, K., Jenab, E., & Temelli, F. (2007). Effects of water on enzyme performance with an emphasis on the reactions in supercritical fluids. Critical Reviews in Biotechnology, 27(4), 183–195.

    Article  CAS  PubMed  Google Scholar 

  • Rincón, A. M., & Singh, R. K. (2016). Effect of radio frequency heating on nalidixic acid-adapted Shiga toxin-producing and non-pathogenic Escherichia colis trains in buffer. Food and Bioprocess Technology, 9(9), 1535–1541.

    Article  Google Scholar 

  • Shao, P., Sun, P., & Ying, Y. (2008). Response surface optimization of wheat germ oil yield by supercritical carbon dioxide extraction. Food and Bioproducts Processing, 86(3), 227–231.

    Article  CAS  Google Scholar 

  • Srivastava, A. K., Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224(3), 365–372.

    Article  CAS  Google Scholar 

  • Tan, T., Cheng, L., Bhat, R., Rusul, G., & Easa, A. M. (2014). Composition, physicochemical properties and thermal inactivation kinetics of polyphenol oxidase and peroxidase from coconut (Cocos nucifera) water obtained from immature, mature and overly-mature coconut. Food Chemistry, 142, 121–128.

    Article  CAS  PubMed  Google Scholar 

  • Wang, Y., Tiwari, G., Jiao, S., Johnson, J. A., & Tang, J. (2010). Developing postharvest disinfestation treatments for legumes using radio frequency energy. Biosystems Engineering, 105(3), 341–349.

    Article  Google Scholar 

  • Wang, Y., Zhang, L., Johnson, J., Gao, M., Tang, J., Powers, J. R., & Wang, S. (2013). Developing hot air-assisted radio frequency drying for in-shell macadamia nuts. Food and Bioprocess Technology, 7, 278–288.

    Article  Google Scholar 

  • Xu, B., Miao, W. J., Guo, K., Hu, Q. S., Li, B., & Dong, Y. (2012). An improved method to characterize crude lipoxygenase extract from wheat germ. Quality Assurance & Safety of Crops and Food, 4(1), 26–32.

    Article  CAS  Google Scholar 

  • Xu, B., Zhou, S. L., Miao, W. J., Gao, C., Cai, M. J., & Dong, Y. (2013). Study on the stabilization effect of continuous microwave on wheat germ. Journal of Food Engineering, 117(1), 1–7.

    Article  CAS  Google Scholar 

  • Zou, Y., Gao, Y., He, H., & Yang, T. (2018). Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil. LWT- Food Science and Technology, 90(118), 246–253.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This study was financially supported by Wilmar Global R & D Center (18H100000681), Key R&D Program of Gaoyou (GY201818) and Science and Technology Commission of Shanghai Municipality (19DZ2284200).

Author information

Authors and Affiliations

  1. SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Shanghai Food Safety and Engineering Technology Research Center, Key Laboratory of Urban Agriculture, Ministry of Agriculture, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Rd, Shanghai, 200240, China

    Meiji Liao, Windi Damayanti & Shunshan Jiao

  2. SJTU-OSU Innovation Center for Environmental Sustainability and Food Control, Department of Food Science and Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR, USA

    Yanyun Zhao

  3. Wilmar Global Research & Development Center, No. 118 Gaodong Rd, Shanghai, 200137, China

    Xuebing Xu, Yan Zheng & Juan Wu

Authors
  1. Meiji Liao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Windi Damayanti
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yanyun Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xuebing Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Yan Zheng
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Juan Wu
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Shunshan Jiao
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shunshan Jiao.

Additional information

Publisher’s Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Liao, M., Damayanti, W., Zhao, Y. et al. Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ. Food Bioprocess Technol 13, 901–910 (2020). https://doi.org/10.1007/s11947-020-02446-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-020-02446-5

Keywords

Search

Navigation