Li Q et al. (2022), Effect of Thermal Treatment on the Physicochemi...

ECB-ART-50939

Foods 2022 Aug 10;1116:. doi: 10.3390/foods11162404.

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Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour.

Li Q , Li HT , Bai YP , Zhu KR , Huang PH .

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Euryale ferox seeds (EFS) were less gelatinized, preventing the release of nutrients and functional compounds, resulting in limited applications in meals and the food industry. Nutraceutical importance of EFS includes starch, protein, lipids, 20 amino acids, minerals, and vitamins (C, E, and beta carotene). This study aimed to evaluate the effect of three different thermal treatments on EFS's physicochemical and nutritional properties and expected to improve its applicability. The results showed that the bulk density, thousand-grain weight, and hardness of thermal treated EFS were significantly decreased (p < 0.05), whereas the maximum decrease was observed in the industrial infrared heating-assisted fluidized bed (IHFH) treatment. Meanwhile, there were more crevices, fissures, and heightened porous structures in EFS between the pericarp and episperm and the endosperm after heat treatment, which facilitated grinding and water absorption. Notably, EFS's water and oil absorption capacities increased significantly (p < 0.05) with microwave and IHFH treatments. EFS ground's solubility into powder was increased significantly with thermal treatment (p < 0.05). Furthermore, the functional properties of TPC, TFC, DPPH radical scavenging activity, and reducing power were significantly increased (p < 0.05). In general, the changes in the physicochemical properties of EFS and increased bioactivity were caused by microwave and IHFH treatments. Hence, it might improve the food value of EFS while providing valuable information to researchers and food manufacturers.

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	Figure 1. Surface morphology and microstructure of Euryale ferox seed (EFS). (a) Image of EFS after different thermal processing. (b) Scanning electron microscopy. R: Raw; M: Microwave; B: Baking; H: Industrial infrared heating-assisted fluidized bed (IHFH).
	Figure 2. Low-field magnetic resonance imaging of EFS after different thermal processing. R: Raw; M: Microwave; B: Baking; H: Industrial infrared heating-assisted fluidized bed (IHFH).
	Figure 3. Physical-functional properties of roasted Euryale ferox seed (EFS) flour. (a) Viscosity curve of the raw, (b) X-ray diffraction pattern, and thermal processing EFS flours. R: Raw; M: Microwave; B: Baking; H: Industrial infrared heating-assisted fluidized bed (IHFH).
	Figure 4. Functional components content and antioxidant activity of roasted Euryale ferox seed (EFS) flour. (a) Total phenolics content (TPC), (b) flavonoid content (TFC), (c) reducing power, and (d) DPPH free radical scavenging rate (%). R: Raw; M: Microwave; B: Baking; H: Industrial infrared heating-assisted fluidized bed (IHFH). Different lowercase letters represent significant differences (p < 0.05).