Dr Henryk Zielinski - PolSCA

PolSCA Meeting
Brussels 27.10.2010
Traditional food processing offering
new healthy products
Henryk Zieliński
Institute of Animal Reproduction and Food Research
of Polish Academy of Sciences
Olsztyn, Poland

Institute of Animal Reproduction and Food
Research of Polish Academy of Sciences,
Olsztyn,
Poland

Institute of Animal Reproduction and Food
Research of Polish Academy of Sciences
Division of Food Science
Centre of Excellence
CENEXFOOD
Division of Reproductive Endocrinology
and Pathopysiology
Centre of Excellence
BIOANIREP
• 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 biodynamics of food
• Qualitative and quantitative changes in biologically-active compounds of plant origin and the
total antioxidative capacity of food in technological processes
• The potential activity of biologically-active compounds of plant origin in human prophylaxis
and modelling rheological food qualities.
• Studies on animals and in non-clinical medical trials on volunteers that address the
bioavailability of biologically-active compounds in respect of changes proceeding in the food
matrix upon technological processing.

Chemistry and biodynamics of food
Achievements
Determining the antioxidative potential of basic cereals (buckwheat > barley > oats > rye >
wheat);
Analysing absorption of selected flavonoids and postulating a sequence of their conjugation;
Proving the beneficial effect of the food matrix, especially on absorption processes of
flavonoids, which are poorly soluble in the alimentary tract;
Patent No P. 325981: ”Method for obtaining starch food preparation with elevated resistance to
amylolytic enzymes”;
Patents (No P 386253 and No P 386254): “Gluten-free baking formula” and “Gluten-free
formula”.

2.2 Fork to Farm: Food, Health and Well Being
Consumer, societal, industrial
and health aspects of food and
feed
Nutrition, diet related diseases
and disorders
Food Processing
Improved Quality and Safety of
food, beverage and feed
Total Food Chain concept

Food processing
Activities in Poland - aims
Extending the national and world market with a new healthy products of
high nutritional value.
Increasing the competiveness of the Polish food industry.
Stimulating progress in the Polish agriculture through selection of raw
materials and optimization of production process.
Improving the health status of the Polish population with the use of food
products for prophylactics against diet-related diseases (obesity,
neoplasmic disease, CVD, allergy and diabetes).
Introducing innovative, waste-free and energy-saving food production
technologies to minimise environmental risks by food processing plants.

Food processing
Activities in Poland - scopes
Research on the selection of a new plant cultivars and animal spieces.
Elaboration and inplementation of the new technology for the
production 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 promoting food
products.
Consumer surveys and local and international promotion strategy for
the new food products.

Advanced food processing
High pressure processing
inactivation of bacteria and enzymes
Pulsed electric field processing
microbial inactivation
Microwave processing
drying, cooking, pasteurization,
defreezing
Microwave processing under low pressure
Dehydratation
Processing by ionising radiation of high energy
„Irradiated for your safety”
Sprout inhibition, ripeaning delay, insect
desinfestation
Suppression of pathogen microorganisms
Can be used for packaged food

Traditional food processing
Germination
Fermentation
Sourdough
fermentation
Thermal processing
Roasting
Baking
Toasting
Cooking

Consumer needs
Food is expected to be:
Safe
Cheap
Whole year available
Easy to prepare
Providing high energy load
Pro-health
Diverse
Enjoyable
Of high nutritional value

REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLAMENT
AND OF THE COUNCIL of 20 December 2006
on nutrition and health claims made on foods
(in force from 1st July, 2007)
Article 4
Conditions for the use of nutrition and health claims
1. By 19 January 2009, the Commission shall, in accordance
with the procedure referred to in Article 25(2), establish specific
nutrient profiles, including exemptions, which food or certain
categories of food must comply with in order to bear nutrition
or health claims and the conditions for the use of nutrition or
health claims for foods or categories of foods with respect to
the nutrient profiles.
Article 6
Scientific substantiation for claims
1. Nutrition and health claims shall be based on and substantiated
by generally accepted scientific evidence.

Back to tradition: germination and fermentation –
production of food with increased antioxidative power
Sprouting is a simple way to obtain a product with highly enhanced
antioxidative capacity coming most likely from rapidly biosynthesised
low molecular antioxidants.
Fermentation is an easy and effective process to obtain products with
higher antioxidative capacity and could be recommended for application
in functional foods preparation/industry to provide consumers with a
product with added value.

Traditional food processing:
focus on rye-based
food products
rye
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 contributing 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 acrylamide
formation 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.

Traditional food processing:
focus on spelt-based
food products
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.
spelt

Traditional food processing:
focus on buckwheat-based based food products
Poland
Germany
Italy
Austria
Bialorus
Ukraine
Sweden
Russia
Finland
Norway
×
•
°
Regions of cultivation and research on buckwheat
Regions of temporary buckwheat cultivation
Regions of buckwheat cultivation in the past

Use of buckwheat
USA
Japan
Central-Eastern Europe
Processed flour
Whole grains
Milled groats
Dehulled seeds
(groat)
Bread
Pasta products
Breakfast cereals
Soba noodles
Extruded cereals
Snack products
Roasted groat
(kasha)

Biologically active compounds of buckwheat
with beneficial action on consumer’s s organism
Proteins
Phytosterols
Cholesterollowering
effect
Phytosterols
Improving the
immunological status
Fagopirins
Utilized in the
treatment of type II
diabetes
Proteins
extract
Thiamin-binding
proteins
Utilized for people
who suffer from the
lack of thiamin and
can not store
thiamin
Flavonoids
Beneficial in treatment
of the hypertension,
obesity,
alcoholism,constipation

Phytochemicals attracting
attention due to their
potential 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

Potential
health beneficial action of buckwheat flavonoids
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) peroxidation
• 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 intake of buckwheat products.
Orientin
Homoorientin
Izovitexin
Vitexin
• hypotensive properties
• anti-inflammatory
• antispasmodic
• antimicrobial
• radioprotective effects
• anti-glycation

Functional food
Any food claimed to exhibit health-promoting or disease-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 benefits.
The strategy for functional food development
Identification
Food Function
Mechanism
Functional effect
Functional food as a driving force:
constant search for new bioactive food
ingredients
demand for new sources of bioactive
compounds
demand for natural food
Hypothesis-driven human nutrition studies
Enhanced function Claim Disease risk reduction
G.R. Gibson and M.Williams (Eds), CRC Press 2000.

What do we know?
Scientific evidences
Rutin metabolites: Novel inhibitors of nonoxidative advanced glycation end products.
Free Radical Biology & Medicine 48 (2010) 656-663
Inhibition of advanced glycation end product formation on collagen by rutin and its
metabolites
Journal of Nutritional Biochemistry 17 (2006) 531–540
Protein glycation inhibitory activity of wheat bran feruloyl oligosaccharides
Food Chemistry 112 (2009) 350–353
Buckwheat honey increases serum antioxidant capacity in humans.
J. Agric. Food Chem., 2003, 51, 1500-1505
Advanced glycation endproducts—role in pathology of diabetic complications
Diabetes Research and Clinical Practice 67 (2005) 3–21

Advanced
glycation endproducts
Hyperglycemia as the main risk factor for the development of diabetic complications.
Enhanced formation and accumulation of AGEs have been implicated as a major
pathogenesis process leading to diabetic complications, normal aging, atherosclerosis, and
Alzheimer’s Disease.

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

Degradation of rutin n in the colon
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

Traditional food processing:
focus on buckwheat-based based food products
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)

Buckwheat industry in Poland
Raw buckwheat
Steaming
Roasting
Dehulling
Typical milling products from
unhusked and husked buckwheat
Hulls – waste byproduct
Wholegrain
buckwheat flour
Roasted groat
Milling
Light buckwheat
flour
℘
Aroma
Novel buckwheat flour
from roasted groat
℘
℘
Taste
Colour
New application in bakery

The use of buckwheat flour in breadmaking
Light buckwheat flour
Flour from roasted buckwheat
C o n v e n c io n a l u n its
10
9
8
7
6
5
4
3
2
1
0
30/70%
50/50%
50/50%
30/70%
1 2 3 4 5 6 7
Buckwheat enriched bread
•buckwheat enriched wheat breads with increased
functionality due to the increased antioxidant contents
and antioxidant properties,
•novel buckwheat flour from milled roasted groats may
offer a buckwheat enriched wheat breads with higher
overall sensory quality than dark and white wheat
breads.
(1) white wheat bread
(2, 3) buckwheat flour „BIO” enriched white wheat breads
(4, 5) flour from roasted buckwheat groat enriched white wheat breads

Gluten-free
formula with buckwheat flour

Buckwheat hull tea infusion – possible utilization
of
waste material
Rutin and vitexin were the main flavonoids found in buckwheat hull tea. The buckwheat hull
tea showed lower antioxidant capacity and inhibitory activity against the formation of
fluorescent advanced glycation end products as compared to green tea.

Ginger cakes enriched in rutin
* Cerutin
* Novorutin C
* Rutinacea Complete
* Rutinoscorbin
* Rutovit
* Scorborutin 1 tablet: Rutin 25 mg, L-askorbic acid 100 mg
50 g of produckt should correspond to 1 tablet of
drug
Mass: 50 g
6 pieces
rye flour
buckwheat flour
buckwheat honey
spices

Buckwheat sprouts – a new vegetable
Sprouted in the darkness
Pickled sprouts
Juice from sprouts
Dry sprouts as tea ingredient
Sprouted in the light
15
12
9
6
[µM /g d.m .]
Rapid biosynthesis:
• flavonoids
• ascorbic acid
• α-tocopherol.
10 day
8 day
3
6 day
4 day
seeds
orientin
rutin
isovitexin
isoorientin
vitexin
0

Fermented buckwheat groat by fungi
(Rhizopus
oligosporus)
Fermentation
Soaking
Cooking
Cooling
Dehulling
Fermentation (20-30 h)
Benefits of 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 factory of the future – waste-free
and
energy saving
selection of buckwheat cultivar
selection of high antioxidant
material from aerial parts

Our research and experience
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 attention