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<p>Foxtail millet grains contain anti-nutritional factors (phyate, tannins, enzyme inhibitors etc.) which cause difficulties in digestion and nutrient absorption. The processing of grains can overcome this problem. The present study evaluated the upshot of various processing methods (milling, parboiling, popping, and soaking) on the physical, functional, and structural properties of foxtail millet. Various analyses such as physical (bulk density, hydration coefficient, water absorption capacity, oil absorption capacity, and moisture), total phenols, tannins, antioxidants, structural analysis (XRD, FTIR, TGA, and SEM), bioactive compounds by LC-MS, in-silico studies were performed. The results indicated that parboiling had improved OAC (15.77 ± 0.84%), % inhibition by DPPH (18.84 ± 2.06%); however, popping improved WAC (26.48 ± 2.09%), and total phenols (9.3 ± 1.08&#xa0;mg/g). Analysis of functional/chemical properties showed a sharp decrease in anti-nutrients, however; popping and parboiling of foxtail millet were shown to be the most effective processing method for increasing antioxidant levels. The FTIR revealed the relationship in structural alterations, as reflected by the bond modifications and intensities. SEM revealed the maximum difference between granules present in parboiling. TGA indicated that popped foxtail millet was the most stable. The chemo-informatics study demonstrated the therapeutic effect against the “human acetylcholinesterase”, “human lysosomal acid-alpha-glucosidase” and “human pancreatic alpha-amylase”. Standardization of quality control and labelling protocols, along with robust clinical trials, will be essential to product development, regulatory compliance, and collaboration among stakeholders to enable their inclusion in sustainable and evidence-based food chains.</p> Graphical Abstract <p></p>

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Therapeutic effects of foxtail millet bioactive compounds: understanding the role of processing techniques on structural, functional and physiochemical properties

  • 期刊论文

  • 发表日期：

    2025年12月18日

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  • Sakshi,
  • Neeru,
  • Adarsh Kumar Shukla,
  • Surbhi Panwar,
  • Sandeep Singh,
  • Prakash Yadav,
  • Ashwani Kumar

摘要

Foxtail millet grains contain anti-nutritional factors (phyate, tannins, enzyme inhibitors etc.) which cause difficulties in digestion and nutrient absorption. The processing of grains can overcome this problem. The present study evaluated the upshot of various processing methods (milling, parboiling, popping, and soaking) on the physical, functional, and structural properties of foxtail millet. Various analyses such as physical (bulk density, hydration coefficient, water absorption capacity, oil absorption capacity, and moisture), total phenols, tannins, antioxidants, structural analysis (XRD, FTIR, TGA, and SEM), bioactive compounds by LC-MS, in-silico studies were performed. The results indicated that parboiling had improved OAC (15.77 ± 0.84%), % inhibition by DPPH (18.84 ± 2.06%); however, popping improved WAC (26.48 ± 2.09%), and total phenols (9.3 ± 1.08 mg/g). Analysis of functional/chemical properties showed a sharp decrease in anti-nutrients, however; popping and parboiling of foxtail millet were shown to be the most effective processing method for increasing antioxidant levels. The FTIR revealed the relationship in structural alterations, as reflected by the bond modifications and intensities. SEM revealed the maximum difference between granules present in parboiling. TGA indicated that popped foxtail millet was the most stable. The chemo-informatics study demonstrated the therapeutic effect against the “human acetylcholinesterase”, “human lysosomal acid-alpha-glucosidase” and “human pancreatic alpha-amylase”. Standardization of quality control and labelling protocols, along with robust clinical trials, will be essential to product development, regulatory compliance, and collaboration among stakeholders to enable their inclusion in sustainable and evidence-based food chains.

Graphical Abstract