Interactome of millet-based food matrices: A review.

Maharishi Tomar, Rakesh Bhardwaj, Reetu Verma, Sumer Pal Singh, Anil Dahuja, Veda Krishnan, Rekha Kansal, Vijay Kumar Yadav, Shelly Praveen, Archana Sachdev

Journal: Food chemistry 2022;385():132636

PMID: 35339804

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Abstract

Millets are recently being recognized as emerging food ingredients with multifaceted applications. Whole grain flours made from millets, exhibit diverse chemical compositions, starch digestibility and physicochemical properties. A food matrix can be viewed as a section of food microstructure, commonly coinciding with a physical spatial domain that interacts or imparts specific functionalities to a particular food constituent. The complex millet-based food matrices can help individuals to attain nutritional benefits due to the intricate and unique digestive properties of these foods. This review helps to fundamentally understand the binary and ternary interactions of millet-based foods. Nutritional bioavailability and bioaccessibility are also discussed based on additive, synergistic, masking, the antagonistic or neutralizing effect of different food matrix components on each other and the surrounding medium. The molecular basis of these interactions and their effect on important functional attributes like starch retrogradation, gelling, pasting, water, and oil holding capacity is also discussed.

Address: Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.; Germplasm Evaluation Division, National Bureau of Plant Genetic Resources, New Delhi 110012, India. Electronic address: [email protected].; Division of Crop Improvement, ICAR -Indian Grassland and Fodder Research Institute, Jhansi 284003, India.; Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 284003, India.; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.; ICAR-National Institute for Plant Biotechnology, Pusa, New Delhi 110012, India.; Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India.; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India. Electronic address: [email protected].; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2022.132636

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MeSH Terms: Edible Grain, Flour, Humans, Millets, Starch, Whole Grains