A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application

Jingyi Wang; Junyu Tang; Shaolong Ruan; Ruiling Lv; Jianwei Zhou; Jinhu Tian; Huan Cheng; Enbo Xu; Donghong Liu

doi:10.1016/j.foodchem.2021.130066

A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application

Food Chem. 2021 Nov 15:362:130066. doi: 10.1016/j.foodchem.2021.130066. Epub 2021 May 12.

Authors

Jingyi Wang¹, Junyu Tang², Shaolong Ruan², Ruiling Lv³, Jianwei Zhou⁴, Jinhu Tian¹, Huan Cheng¹, Enbo Xu¹, Donghong Liu⁵

Affiliations

¹ College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
² College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
³ School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
⁴ School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China.
⁵ College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China. Electronic address: dhliu@zju.edu.cn.

PMID: 34098434
DOI: 10.1016/j.foodchem.2021.130066

Abstract

Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.

Keywords: Cereal germ; Functional lipids; Nutritional supplement; Thermal and non-thermal effects.

Publication types

Review

MeSH terms

Animal Feed
Animals
Edible Grain / chemistry*
Food Analysis
Food Industry
Food-Processing Industry
Lipids / analysis
Lipids / chemistry*
Oxidation-Reduction
Starch / chemistry

Substances

Lipids
Starch