101
|
Solah VA, O'Mara-Wallace B, Meng X, Gahler RJ, Kerr DA, James AP, Fenton HK, Johnson SK, Wood S. Consumption of the Soluble Dietary Fibre Complex PolyGlycopleX(®) Reduces Glycaemia and Increases Satiety of a Standard Meal Postprandially. Nutrients 2016; 8:nu8050268. [PMID: 27164135 PMCID: PMC4882681 DOI: 10.3390/nu8050268] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 03/27/2016] [Accepted: 04/29/2016] [Indexed: 12/13/2022] Open
Abstract
The effect of consumption of PolyGlycopleX® (PGX®) was compared to wheat dextrin (WD) in combination with a standard meal, on postprandial satiety and glycaemia in a double-blind, randomised crossover trial, of 14 healthy subjects trained as a satiety panel. At each of six two-hour satiety sessions, subjects consumed one of three different test meals on two separate occasions. The test meals were: a standard meal plus 5 g PGX; a standard meal plus 4.5 g of PGX as softgels; and a standard meal plus 5 g of WD. Subjects recorded fullness using a labelled magnitude scale at 0, 15, 30, 45, 60, 90, and 120 min and the total area under the curve (AUC), mean fullness vs. time was calculated. The meals with PGX (in granular and softgel form) gave higher satiety (AUC) (477 ± 121 and 454 ± 242 cm·min), than the meal with WD (215 ± 261 cm·min) (p < 0.001). Subjects had blood glucose levels measured after the meals with PGX (granules) and WD. Glucose response (AUC) was significantly lower (p < 0.001) after the PGX meal than for the WD meal. The high viscosity reported for PGX is a likely mechanism behind the significant satiety and blood glucose modulating effects observed in this study.
Collapse
Affiliation(s)
- Vicky A Solah
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Babette O'Mara-Wallace
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Xingqiong Meng
- Flinders Centre for Innovation in Cancer, School of Medicine, Flinders University, Adelaide 5001, Australia.
| | | | - Deborah A Kerr
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Anthony P James
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Haelee K Fenton
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Stuart K Johnson
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
| | - Simon Wood
- School of Public Health, Faculty of Health Sciences, Curtin University, Perth, Western Australia 6845, Australia.
- InovoBiologic Inc., Calgary, AB Y2N 4Y7, Canada.
- Food, Nutrition and Health Program, University of British Columbia, Vancouver, BC V6T 1Z4, Canada.
| |
Collapse
|
102
|
Bucsella B, Molnár D, Harasztos AH, Tömösközi S. Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.02.007] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
103
|
Kamarudin F, Gan CY. Molecular structure, chemical properties and biological activities of Pinto bean pod polysaccharide. Int J Biol Macromol 2016; 88:280-7. [PMID: 27044345 DOI: 10.1016/j.ijbiomac.2016.04.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Revised: 02/29/2016] [Accepted: 04/01/2016] [Indexed: 11/26/2022]
Abstract
Pinto bean pod polysaccharide (PBPP) was successfully extracted with yield of 38.5g/100g and the PBPP gave total carbohydrate and uronic acid contents of 286.2mg maltose equivalent/g and 374.3mgGal/g, respectively. The Mw of PBPP was 270.6kDa with intrinsic viscosity of 0.262dm(3)/g, which composed of mannose (2.5%), galacturonic acid (15.0%), rhamnose (4.0%), glucose (9.0%), galactose (62.2%), xylose (2.9%) and arabinose (4.3%) with trace amount of ribose and fucose. The result suggested that PBPP has a spherical conformation with a highly branched structure. Fourier Transform Infrared analysis showed that PBPP has a similar structure as commercial pectin with an esterification degree of 59.9%, whereas scanning electron microscopy study showed that the crude polysaccharide formed a thin layer of film that was made of multiple micro strands of fibre. PBPP exhibited substantial free radical scavenging activity (7.7%), metal reducing capability (2.04mmol/dm(3)) and α-amylase inhibitory activity (97.6%) at a total amount of 1mg. PBPP also exhibited high water- and oil-holding capacities (3.6g/g and 2.8g/g, respectively). At a low concentration, PBPP exhibited emulsifying activity of 39.6% with stability of 38.6%. Apart from that, PBPP was able to show thickening capability at low concentration (0.005kg/dm(3)).
Collapse
Affiliation(s)
- Fazlina Kamarudin
- Analytical Biochemistry Research Centre, 11800 USM, Penang, Malaysia
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre, 11800 USM, Penang, Malaysia.
| |
Collapse
|
104
|
Collins KG, Fitzgerald GF, Stanton C, Ross RP. Looking Beyond the Terrestrial: The Potential of Seaweed Derived Bioactives to Treat Non-Communicable Diseases. Mar Drugs 2016; 14:E60. [PMID: 26999166 PMCID: PMC4820313 DOI: 10.3390/md14030060] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Revised: 02/19/2016] [Accepted: 03/10/2016] [Indexed: 12/22/2022] Open
Abstract
Seaweeds are a large and diverse group of marine organisms that are commonly found in the maritime regions of the world. They are an excellent source of biologically active secondary metabolites and have been shown to exhibit a wide range of therapeutic properties, including anti-cancer, anti-oxidant, anti-inflammatory and anti-diabetic activities. Several Asian cultures have a strong tradition of using different varieties of seaweed extensively in cooking as well as in herbal medicines preparations. As such, seaweeds have been used to treat a wide variety of health conditions such as cancer, digestive problems, and renal disorders. Today, increasing numbers of people are adopting a "westernised lifestyle" characterised by low levels of physical exercise and excessive calorific and saturated fat intake. This has led to an increase in numbers of chronic Non-communicable diseases (NCDs) such as cancer, cardiovascular disease, and diabetes mellitus, being reported. Recently, NCDs have replaced communicable infectious diseases as the number one cause of human mortality. Current medical treatments for NCDs rely mainly on drugs that have been obtained from the terrestrial regions of the world, with the oceans and seas remaining largely an untapped reservoir for exploration. This review focuses on the potential of using seaweed derived bioactives including polysaccharides, antioxidants and fatty acids, amongst others, to treat chronic NCDs such as cancer, cardiovascular disease and diabetes mellitus.
Collapse
Affiliation(s)
| | | | - Catherine Stanton
- Teagasc Moorepark, Fermoy, Cork, Ireland.
- APC Microbiome Institute, University College Cork, Cork, Ireland.
| | - R Paul Ross
- Teagasc Moorepark, Fermoy, Cork, Ireland.
- APC Microbiome Institute, University College Cork, Cork, Ireland.
| |
Collapse
|
105
|
Lu H, Gui Y, Guo T, Wang Q, Liu X. Effect of the particle size of cellulose from sweet potato residues on lipid metabolism and cecal conditions in ovariectomized rats. Food Funct 2016; 6:1185-93. [PMID: 25710810 DOI: 10.1039/c4fo00799a] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This study aims to examine the effect of the particle size of cellulose from sweet potato residues on lipid metabolism and cecal conditions in ovariectomized rats. Forty mature female Wistar rats were divided into five groups. The sham-operated group was used as the sham control. The other four groups were double-ovariectomized and assigned to the model, ordinary cellulose (100 g kg(-1) diet), microcrystalline cellulose (100 g kg(-1) diet), and cellulose nanocrystal (100 g kg(-1) diet) groups. As the cellulose particle size decreased, the body weight gain and food intake were decreased. The plasma lipids and hepatic lipids were decreased. In addition, the mRNA levels of cholesterol 7α-hydroxylase, farnesoid X receptor, and 3-hydroxy-3-methylglutaryl coenzyme A reductase were decreased, whereas those of ileal apical sodium-dependent bile acid transporter and intestinal bile acid binding protein were increased. The cecum weight, cecum content, and short-chain fatty acid concentration and the amount of total bile acids in the small intestinal content, as well as the bile acids and neutral steroids in fecal excretion, were increased. These results indicate that as the particle size decreased, cellulose was more effective in preventing ovarian hormone deficiency-induced hyperlipidemia and in improving intestinal health.
Collapse
Affiliation(s)
- Hongjia Lu
- College of Food Science, Southwest University, Tiansheng Road 1, Chongqing 400715, PR China.
| | | | | | | | | |
Collapse
|
106
|
Huang YL, Ma YS. The effect of extrusion processing on the physiochemical properties of extruded orange pomace. Food Chem 2016; 192:363-9. [DOI: 10.1016/j.foodchem.2015.07.039] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 06/15/2015] [Accepted: 07/08/2015] [Indexed: 10/23/2022]
|
107
|
Schuchardt JP, Wonik J, Bindrich U, Heinemann M, Kohrs H, Schneider I, Möller K, Hahn A. Glycemic index and microstructure analysis of a newly developed fiber enriched cookie. Food Funct 2016; 7:464-74. [DOI: 10.1039/c5fo01137j] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes.
Collapse
Affiliation(s)
| | - Jasmin Wonik
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Ute Bindrich
- Center of Food Physics
- German Institute of Food Technologies
- Quakenbrück
- Germany
| | - Michaela Heinemann
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Heike Kohrs
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Inga Schneider
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Katharina Möller
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Andreas Hahn
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| |
Collapse
|
108
|
Ayyappan P, Abirami A, Anbuvahini NA, Tamil Kumaran PS, Naresh M, Malathi D, Antony U. Physicochemical properties of cookies enriched with xylooligosaccharides. FOOD SCI TECHNOL INT 2015; 22:420-8. [DOI: 10.1177/1082013215617567] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Accepted: 10/15/2015] [Indexed: 11/15/2022]
Abstract
The growing commercial importance of xylooligosaccharides is based on their beneficial health properties, particularly their ability to stimulate the growth and activity of intestinal bacteria such as Bifidobacterium and Lactobacillus species. Xylooligosaccharides are less sweet, acid, and heat stable, with low recommended levels of intake compared to other oligosaccharides. In view of the consumer demand for foods with low sugar, low fat, and high fiber contents, they are suitable for incorporation into bakery products. In this study, we have developed wheat-based cookies incorporated with xylooligosaccharides at 5%, 10%, and 15% levels. The nutritive value and physicochemical properties of the cookies changed with xylooligosaccharides incorporation; both crude fiber and dietary fiber contents increased by 14% and 35%, respectively, in the enriched cookies. The moisture levels increased with increase in the percentage of xylooligosaccharides incorporated. Cookies with 5% xylooligosaccharides were found most acceptable, although the color was slightly darker compared to the control, while cookies with 10% and 15% xylooligosaccharides were softer and darker and therefore less acceptable. Enrichment with xylooligosaccharides at 5% provided a product stable for 21 days at room temperature (25 ± 2℃). The storage stability of cookies with higher levels of xylooligosaccharides was less than the 5% xylooligosaccharides cookies and control. The retention of the prebiotic xylooligosaccharides in the products was relatively high (74%).
Collapse
Affiliation(s)
- P Ayyappan
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | - A Abirami
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | - NA Anbuvahini
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | - PS Tamil Kumaran
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | - M Naresh
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| | - D Malathi
- Department of Food Science and Nutrition, Post Harvest Technology Centre, Tamil Nadu Agricultural University (TNAU), Coimbatore, India
| | - Usha Antony
- Centre for Food Technology, Department of Biotechnology, Anna University, Chennai, India
| |
Collapse
|
109
|
Mierczyńska J, Cybulska J, Sołowiej B, Zdunek A. Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple. Carbohydr Polym 2015; 133:547-55. [DOI: 10.1016/j.carbpol.2015.07.046] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2015] [Revised: 07/07/2015] [Accepted: 07/11/2015] [Indexed: 01/12/2023]
|
110
|
Bioactive Compounds Found in Brazilian Cerrado Fruits. Int J Mol Sci 2015; 16:23760-83. [PMID: 26473827 PMCID: PMC4632725 DOI: 10.3390/ijms161023760] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/21/2015] [Accepted: 09/21/2015] [Indexed: 12/21/2022] Open
Abstract
Functional foods include any natural product that presents health-promoting effects, thereby reducing the risk of chronic diseases. Cerrado fruits are considered a source of bioactive substances, mainly phenolic compounds, making them important functional foods. Despite this, the losses of natural vegetation in the Cerrado are progressive. Hence, the knowledge propagation about the importance of the species found in Cerrado could contribute to the preservation of this biome. This review provides information about Cerrado fruits and highlights the structures and pharmacologic potential of functional compounds found in these fruits. Compounds detected in Caryocar brasiliense Camb. (pequi), Dipteryx alata Vog. (baru), Eugenia dysenterica DC. (cagaita), Eugenia uniflora L. (pitanga), Genipa americana L. (jenipapo), Hancornia speciosa Gomes (mangaba), Mauritia flexuosa L.f. (buriti), Myrciaria cauliflora (DC) Berg (jabuticaba), Psidiumguajava L. (goiaba), Psidium spp. (araçá), Solanum lycocarpum St. Hill (lobeira), Spondias mombin L. (cajá), Annona crassiflora Mart. (araticum), among others are reported here.
Collapse
|
111
|
López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1591-z] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
112
|
BRITO VHDS, SILVA ECD, CEREDA MP. Digestibilidade do amido in vitro e valor calórico dos grupos de farinhas de mandioca brasileiras. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.2714] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo A preferência cultural do brasileiro originou grupos e subclassificações da farinha de mandioca em função dos processos adotados. Diferenças de processamento das farinhas de mandioca podem afetar a digestibilidade do amido, assim seu teor calórico foi investigado. Foram selecionadas cinco amostras dos três grupos de farinha de mandioca: Seca, Bijusada e D’água. O teste de digestibilidade do amido foi realizado in vitro, incubando a suspensão de farinha com amilase (alfa-1,4-glucano-4-glucanohidrolase) em condições de temperatura e pH que simulam a digestão humana. Alíquotas foram coletadas a cada 15 minutos, durante 1 hora e o teor de glicose liberado foi expresso em calorias rapidamente disponíveis. Os resultados mostraram que o valor calórico de todas as amostras de farinha de mandioca permaneceu ao redor de 300 kcal. 100 g–1. Considerando a cinética de liberação em função do tempo e do grupo, as amostras de farinha de mandioca diferiram. As farinhas de mandioca com menor granulometria, Biju Fina e Furnas (Grupo Bijusada e Seca), apresentaram rápida liberação de açúcares aos 15 minutos, variando de 110 a 215 kcal. 100 g–1, respectivamente. A farinha de mandioca Fina (Grupo Seca) teve liberação uniforme de glicose durante a avaliação. O açúcar liberado pelas farinhas de mandioca com maior granulometria, Biju Grossa e D’água (Grupo Bijusada e D’água), apresentaram dois picos de liberação: o primeiro aos 15 minutos de incubação (liberando 84,2 e 120,48 kcal. 100 g–1, respectivamente); enquanto o segundo pico para a amostra Biju Grossa ocorreu aos 45 minutos (112 kcal. 100 g–1), para a farinha D’água foi após 60 minutos (67,88 kcal. 100 g–1). Pela avaliação microscópica foi observada a presença de grânulos de amido residuais não hidrolisados, variando de 2,42 a 17,85%. Os resultados mostraram que o valor calórico das farinhas de mandioca variou em função do processamento, que afetou a granulometria da farinha, que por sua vez influenciou a gelatinização do amido, fatores esses que determinaram a intensidade da ação das enzimas na liberação de glicose.
Collapse
|
113
|
Abdullah MMH, Gyles CL, Marinangeli CPF, Carlberg JG, Jones PJH. Cost-of-illness analysis reveals potential healthcare savings with reductions in type 2 diabetes and cardiovascular disease following recommended intakes of dietary fiber in Canada. Front Pharmacol 2015; 6:167. [PMID: 26321953 PMCID: PMC4531234 DOI: 10.3389/fphar.2015.00167] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2015] [Accepted: 07/27/2015] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND Type 2 diabetes (T2D) and cardiovascular disease (CVD) are leading causes of mortality and two of the most costly diet-related ailments worldwide. Consumption of fiber-rich diets has been repeatedly associated with favorable impacts on these co-epidemics, however, the healthcare cost-related economic value of altered dietary fiber intakes remains poorly understood. In this study, we estimated the annual cost savings accruing to the Canadian healthcare system in association with reductions in T2D and CVD rates, separately, following increased intakes of dietary fiber by adults. METHODS A three-step cost-of-illness analysis was conducted to identify the percentage of individuals expected to consume fiber-rich diets in Canada, estimate increased fiber intakes in relation to T2D and CVD reduction rates, and independently assess the potential annual savings in healthcare costs associated with the reductions in rates of these two epidemics. The economic model employed a sensitivity analysis of four scenarios (universal, optimistic, pessimistic, and very pessimistic) to cover a range of assumptions within each step. RESULTS Non-trivial healthcare and related savings of CAD$35.9-$718.8 million in T2D costs and CAD$64.8 million-$1.3 billion in CVD costs were calculated under a scenario where cereal fiber was used to increase current intakes of dietary fiber to the recommended levels of 38 g per day for men and 25 g per day for women. Each 1 g per day increase in fiber consumption resulted in annual CAD$2.6 to $51.1 million savings for T2D and $4.6 to $92.1 million savings for CVD. CONCLUSION Findings of this analysis shed light on the economic value of optimal dietary fiber intakes. Strategies to increase consumers' general knowledge of the recommended intakes of dietary fiber, as part of healthy diet, and to facilitate stakeholder synergy are warranted to enable better management of healthcare and related costs associated with T2D and CVD in Canada.
Collapse
Affiliation(s)
- Mohammad M. H. Abdullah
- Department of Human Nutritional Sciences and Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MBCanada
| | - Collin L. Gyles
- Department of Agribusiness and Agricultural Economics, University of Manitoba, Winnipeg, MBCanada
| | | | - Jared G. Carlberg
- Department of Agribusiness and Agricultural Economics, University of Manitoba, Winnipeg, MBCanada
| | - Peter J. H. Jones
- Department of Human Nutritional Sciences and Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MBCanada
| |
Collapse
|
114
|
Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1557-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
115
|
Macagnan FT, Santos LRD, Roberto BS, de Moura FA, Bizzani M, da Silva LP. Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2015.04.001] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
116
|
|
117
|
Apples and cardiovascular health--is the gut microbiota a core consideration? Nutrients 2015; 7:3959-98. [PMID: 26016654 PMCID: PMC4488768 DOI: 10.3390/nu7063959] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Accepted: 05/12/2015] [Indexed: 12/20/2022] Open
Abstract
There is now considerable scientific evidence that a diet rich in fruits and vegetables can improve human health and protect against chronic diseases. However, it is not clear whether different fruits and vegetables have distinct beneficial effects. Apples are among the most frequently consumed fruits and a rich source of polyphenols and fiber. A major proportion of the bioactive components in apples, including the high molecular weight polyphenols, escape absorption in the upper gastrointestinal tract and reach the large intestine relatively intact. There, they can be converted by the colonic microbiota to bioavailable and biologically active compounds with systemic effects, in addition to modulating microbial composition. Epidemiological studies have identified associations between frequent apple consumption and reduced risk of chronic diseases such as cardiovascular disease. Human and animal intervention studies demonstrate beneficial effects on lipid metabolism, vascular function and inflammation but only a few studies have attempted to link these mechanistically with the gut microbiota. This review will focus on the reciprocal interaction between apple components and the gut microbiota, the potential link to cardiovascular health and the possible mechanisms of action.
Collapse
|
118
|
Wang L, Xu H, Yuan F, Pan Q, Fan R, Gao Y. Physicochemical characterization of five types of citrus dietary fibers. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.02.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
119
|
Rivers J, Warthmann N, Pogson BJ, Borevitz JO. Genomic breeding for food, environment and livelihoods. Food Secur 2015. [DOI: 10.1007/s12571-015-0431-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
120
|
Mehta N, Ahlawat SS, Sharma DP, Dabur RS. Novel trends in development of dietary fiber rich meat products-a critical review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:633-47. [PMID: 25694673 PMCID: PMC4325053 DOI: 10.1007/s13197-013-1010-2] [Citation(s) in RCA: 122] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2013] [Accepted: 04/15/2013] [Indexed: 11/30/2022]
Abstract
Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.
Collapse
Affiliation(s)
- Nitin Mehta
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
- />Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat, 131028 India
| | - S. S. Ahlawat
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
| | - D. P. Sharma
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
| | - R. S. Dabur
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
| |
Collapse
|
121
|
López-Marcos MC, Bailina C, Viuda-Martos M, Pérez-Alvarez JA, Fernández-López J. Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties. Food Funct 2015; 6:3473-8. [DOI: 10.1039/c5fo00709g] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Intake of foods containing high levels of cholesterol harms human health, and an increase in the intake of dietary fibre (DF) may mitigate these negative effects.
Collapse
Affiliation(s)
- Mari Cruz López-Marcos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - Claudia Bailina
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - Manuel Viuda-Martos
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - José Angel Pérez-Alvarez
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| | - Juana Fernández-López
- IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana)
- AgroFood Technology Department
- Escuela Politécnica Superior de Orihuela
- Miguel Hernandez University
- Alicante
| |
Collapse
|
122
|
Liu J, Willför S, Xu C. A review of bioactive plant polysaccharides: Biological activities, functionalization, and biomedical applications. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2014.12.001] [Citation(s) in RCA: 370] [Impact Index Per Article: 41.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
123
|
Cho J, Lee S, Kim I. Effects of different levels of fibre and benzoic acid on growth performance, nutrient digestibility, reduction of noxious gases, serum metabolites and meat quality in finishing pigs. JOURNAL OF APPLIED ANIMAL RESEARCH 2014. [DOI: 10.1080/09712119.2014.978772] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
124
|
Gouseti O, Jaime-Fonseca M, Fryer P, Mills C, Wickham M, Bakalis S. Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.06.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
125
|
|
126
|
Liu D, Qu P, Yan W, Ni X, Corke H, Jiang F. Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread. Cereal Chem 2014. [DOI: 10.1094/cchem-11-13-0229-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dansong Liu
- College of Sports Engineering and Information Technology, Wuhan Sports University, Hubei Provincial Collaborative Innovation Center for Exercise and Health Promotion, Wuhan, 430079, China
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Ping Qu
- College of Sports Engineering and Information Technology, Wuhan Sports University, Hubei Provincial Collaborative Innovation Center for Exercise and Health Promotion, Wuhan, 430079, China
- Physical Education Department, Education School of Sun Yat-Sen University, Guangzhou, 510275, China
| | - Wenli Yan
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Xuewen Ni
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Harold Corke
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, China
| | - Fatang Jiang
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
- Corresponding author. Phone: +86 027 88021796. Fax: +86 027 88021796
| |
Collapse
|
127
|
Logan K, Wright AJ, Goff HD. Correlating the structure and in vitro digestion viscosities of different pectin fibers to in vivo human satiety. Food Funct 2014; 6:63-71. [PMID: 25336324 DOI: 10.1039/c4fo00543k] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The effects of a simulated in vitro digestion on the viscosity of orange juice with added high methoxyl (HM), low methoxyl (LM), and low methoxyl amidated (LMA) pectins were examined in conjunction with a human satiety study with healthy men (n=10) and women (n=15). Orange juice solutions were formulated to be either low (0.039±0.007 Pa s) or high viscosity (0.14±0.035 Pa s). The apparent viscosities after an in vitro digestion simulating the gastric and small intestinal phases in the presence of hydrolytic enzymes and bile salts were recorded at 10 and 50 s⁻¹. The viscosity induced by LM pectin increased considerably after the gastric phase whereas samples with all pectin types showed considerable reductions in viscosity, compared to initial apparent viscosity, after the small intestinal phase. For satiety testing, the orange juice solutions were consumed with a standardized breakfast meal after a 12 h overnight fast. Self-reported visual analogue scale (VAS) measurements of Hunger, Fullness, Satisfaction and Prospective Food Intake were obtained at fasting, after consumption of the breakfast and for the subsequent 3 h. The LM low and high viscosity pectin beverages were associated with the greatest effects on subjective ratings of satiety. The HM low and high viscosity pectin beverages had lower but significant effects on satiety, while LMA pectin had no effect. There was not a strong correlation between apparent viscosity of in vitro digested beverages and in vivo satiety scores. Thus, in this study, fiber-induced satiety could not be fully explained by digestate viscosity alone although gastric-phase viscosity may have played a significant role.
Collapse
Affiliation(s)
- Kirstyn Logan
- Department of Food Science, University of Guelph, Guelph, ON, Canada N1G 2W.
| | | | | |
Collapse
|
128
|
Ozcan T, Kurtuldu O. Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt. ACTA ACUST UNITED AC 2014. [DOI: 10.7763/ijcea.2014.v5.417] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
|
129
|
|
130
|
Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops. ELECTRON J BIOTECHN 2014. [DOI: 10.1016/j.ejbt.2014.07.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
|
131
|
Sardinha AN, Canella DS, Martins APB, Claro RM, Levy RB. Dietary sources of fiber intake in Brazil. Appetite 2014; 79:134-8. [DOI: 10.1016/j.appet.2014.04.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Revised: 04/15/2014] [Accepted: 04/18/2014] [Indexed: 10/25/2022]
|
132
|
Mikkelsen MS, Jespersen BM, Mehlsen A, Engelsen SB, Frøkiær H. Cereal β-glucan immune modulating activity depends on the polymer fine structure. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.021] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
133
|
|
134
|
Tabesh F, Sanei H, Jahangiri M, Momenizadeh A, Tabesh E, Pourmohammadi K, Sadeghi M. The effects of beta-glucan rich oat bread on serum nitric oxide and vascular endothelial function in patients with hypercholesterolemia. BIOMED RESEARCH INTERNATIONAL 2014; 2014:481904. [PMID: 25025057 PMCID: PMC4082950 DOI: 10.1155/2014/481904] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Revised: 05/28/2014] [Accepted: 05/28/2014] [Indexed: 01/22/2023]
Abstract
INTRODUCTION Oats are high in soluble fibers and effective in reducing the risk of cardiovascular diseases (CVD). We assessed the effects of beta-glucan from oat bran on serum nitric oxide (NO) endothelial function in patients with hypercholesterolemia. METHOD Sixty hypercholesterolemic patients were randomly divided to receive an experimental bread rich in beta-glucan from oat bran (intervention) or bread rich in wheat fiber (control) for four weeks. All subjects had the same diet for two-week baseline period and hypocaloric diet for four weeks of intervention. Serum NO concentration and flow-mediated dilation (FMD) were determined before and after the experiment. RESULTS Mean age of the participants was 51.1 ± 9.3 years and 65% (n = 39) were female. After intervention, serum NO concentration increased by 50.2 ± 19.8 μmol/lit in the intervention group (P = 0.017), but no change was observed in the control group (17.5 ± 27.5 μmol/lit; P = 0.530). No change of FMD was observed in the intervention (0.48 ± 0.78%; P = 0.546) or in the control group (0.59 ± 0.92%; P = 0.533). CONCLUSION Consumption of oat bread for four weeks increases serum NO concentration but has no effect on FMD. Further studies are warranted in this regard.
Collapse
Affiliation(s)
- Faezeh Tabesh
- Medical Students' Research Center, Isfahan University of Medical Sciences, P.O. Box 81465-1148, Isfahan, Iran
| | - Hamid Sanei
- Cardiac Rehabilitation Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Khorram Avenue, P.O. Box 81465-1148, Isfahan, Iran
| | - Mansour Jahangiri
- Medical Students' Research Center, Isfahan University of Medical Sciences, P.O. Box 81465-1148, Isfahan, Iran
| | - Amir Momenizadeh
- Department of Cardiology, Isfahan University of Medical Sciences, P.O. Box 81465-1148, Isfahan, Iran
| | - Elham Tabesh
- Department of Internal Medicine, Isfahan University of Medical Sciences, P.O. Box 81465-1148, Isfahan, Iran
| | - Kiana Pourmohammadi
- Department of Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Masoumeh Sadeghi
- Cardiac Rehabilitation Research Center, Isfahan Cardiovascular Research Institute, Isfahan University of Medical Sciences, Khorram Avenue, P.O. Box 81465-1148, Isfahan, Iran
| |
Collapse
|
135
|
Herman-Lara E, Elvira-Torales LI, Rodriguez-Miranda J, Torruco-Uco JG, Carmona-García R, Mendoza-García PG, García HS, Soto-Rodríguez I, Sánchez-Valdivieso E, Martínez-Sánchez CE. Impact of micronized starfruit (Averrhoa carambola L.) fiber concentrate on lipid metabolism in mice. Int J Food Sci Nutr 2014; 65:862-7. [PMID: 24846002 DOI: 10.3109/09637486.2014.918590] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The objective of this study was to evaluate the effect of micronized insoluble fiber from starfruit bagasse as an ingredient of a functional food (FF) or as micronized insoluble fiber-rich fraction (IFRF) and its effects in vivo on lipids metabolism in a murine model. Experimental animals were divided in four isoproteic (15.8%) treatments differing on the fiber and cholesterol level used. The micronized IFRF particle size ranged from 37.5 to 149 μm. Treatments with added IFRF and those including the FF lowered serum triacylglycerols, total cholesterol (TC), high-density lipoproteins (HDL), and low-density lipoproteins (LDL) concentrations (IFRF: 14.2, 25.4, 55.06, and 12.18%, respectively; FF: 30.18, 39.47, 35.11, and 43.18%, respectively). IFRF produced the overall highest serum hypolipidemic effect and prevented the development of non-alcoholic fatty liver. Both the IFRF and the FF exhibited hypolipidemic effects that suggest a potential role of starfruit insoluble fiber as a component of FFs aimed against cardiovascular diseases.
Collapse
|
136
|
Previtali MA, Mastromatteo M, De Vita P, Ficco DBM, Conte A, Del Nobile MA. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12559] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Maria Assunta Previtali
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Marcella Mastromatteo
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Pasquale De Vita
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Donatella Bianca Maria Ficco
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| |
Collapse
|
137
|
Bähr M, Fechner A, Kiehntopf M, Jahreis G. Consuming a mixed diet enriched with lupin protein beneficially affects plasma lipids in hypercholesterolemic subjects: a randomized controlled trial. Clin Nutr 2014; 34:7-14. [PMID: 24746974 DOI: 10.1016/j.clnu.2014.03.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2013] [Revised: 03/19/2014] [Accepted: 03/24/2014] [Indexed: 10/25/2022]
Abstract
BACKGROUND & AIMS The objectives of this study were to assess whether 25 g/d lupin protein, integrated into a mixed diet, might affect cardiovascular risk factors and whether l-arginine was responsible for these effects. METHODS Seventy-two hypercholesterolemic subjects participated in the randomized, controlled, double-blind three-phase crossover study. They were assigned to three diets with 25 g/d lupin protein (LP), milk protein (MP) or milk protein plus 1.6 g/d arginine (MPA) each for 28 d in a random order interrupted by 6-week washout periods. Lupin protein and the comparator milk protein were incorporated into complex food products (bread, roll, sausage, and vegetarian spread). Arginine was administered via capsules. Sixty-eight subjects were included in final analyses. RESULTS Compared with MP, LDL cholesterol was significantly lower after LP. Compared with MP and MPA, homocysteine was significantly lower after LP. Compared with baseline, concentrations of total, LDL, and HDL cholesterol significantly decreased after LP and MPA. Triacylglycerols and uric acid significantly decreased after LP. The relative changes in total and LDL cholesterol were significantly greater for subjects with severe hypercholesterolemia (>6.6 mmol/L) than those with moderate hypercholesterolemia (5.2-6.6 mmol/L). CONCLUSIONS The present study showed for the first time that incorporation of 25 g/d of lupin protein into a variety of complex food products lowers total and LDL cholesterol, triacylglycerols, homocysteine, and uric acid in hypercholesterolemic subjects. The hypocholesterolemic effect is stronger in subjects with severe hypercholesterolemia. Arginine might be responsible for some, but not all of the beneficial effects of lupin protein. This trial was registered at http://clinicaltrials.gov (study ID number NCT01598649).
Collapse
Affiliation(s)
- Melanie Bähr
- Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Physiology, Dornburger Str. 24, 07743 Jena, Germany.
| | - Anita Fechner
- Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Physiology, Dornburger Str. 24, 07743 Jena, Germany.
| | - Michael Kiehntopf
- Jena University Hospital, Institute of Clinical Chemistry and Laboratory Medicine, Erlanger Allee 101, 07747 Jena, Germany.
| | - Gerhard Jahreis
- Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Physiology, Dornburger Str. 24, 07743 Jena, Germany.
| |
Collapse
|
138
|
Dhiraj B, Prabhasankar P. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:538070. [PMID: 26904601 PMCID: PMC4745506 DOI: 10.1155/2013/538070] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 07/12/2013] [Accepted: 07/15/2013] [Indexed: 11/17/2022]
Abstract
This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina). Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour) and Comb3 (T. aestivum wheat semolina and T. durum semolina) were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta.
Collapse
Affiliation(s)
- B. Dhiraj
- Department of Biotechnology, Vellore Institute of Technology, Vellore, India
| | - P. Prabhasankar
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India
| |
Collapse
|
139
|
Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0134-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
|
140
|
Waghmare AG, Arya SS. Use of Fruit By-Products in the Preparation of Hypoglycemic Thepla
: Indian Unleavened Vegetable Flat Bread. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12080] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ashish G. Waghmare
- Food Engineering and Technology Department; Institute of Chemical Technology; Matunga Mumbai 400 019 Maharashtra India
| | - Shalini S. Arya
- Food Engineering and Technology Department; Institute of Chemical Technology; Matunga Mumbai 400 019 Maharashtra India
| |
Collapse
|
141
|
Fuchs RHB, Ribeiro RP, Bona E, Matsushita M. Development of a freeze-dried mixture of Nile tilapia (Oreochromis niloticus) croquette using a GA-based multiobjective optimisation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1042-1048. [PMID: 22936598 DOI: 10.1002/jsfa.5844] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2012] [Revised: 07/03/2012] [Accepted: 07/11/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND The mechanically separated meat (MSM) of Nile tilapia is an example of a by-product that can be used in the development of new foods. The aim of this study was to optimise the mixture of different flours in the development of a freeze-dried mixture of fish croquette using Nile tilapia MSM. Flavour, texture and overall acceptance of seven formulations were evaluated by an acceptance test. A genetic algorithm (GA) with desirability functions was combined with a multiobjective optimisation of the response surface models. RESULTS The combination of flours was chosen to minimise cost and maximise overall acceptance and fibre content. Overall acceptance showed a statistically significant correlation (P ≤ 0.05) with flavour (r = 0.67) and texture (r = 0.61). The GA-based approach indicated that the highest overall acceptance was obtained when using wheat and rye flours in equal parts. This formulation had an overall acceptance of 7.52, a fibre content of 11.50 g kg⁻¹ and a cost of US$2.21/kg. After 24 h of freeze-drying, the water activity of the mixture was 0.11. CONCLUSION The GA-based approach was able to optimise the croquette formulation. The freeze-drying process contributed to the development of a value-added product with high quality and long shelf-life.
Collapse
Affiliation(s)
- Renata H B Fuchs
- Food Technology Department, Federal University of Technology-Paraná (UTFPR), Caixa Postal 271, BR 369, km 0.5, CEP 87301-006, Campo Mourão, PR, Brazil.
| | | | | | | |
Collapse
|
142
|
Bangoura ML, Nsor-Atindana J, Ming ZH. Solvent optimization extraction of antioxidants from foxtail millet species' insoluble fibers and their free radical scavenging properties. Food Chem 2013; 141:736-44. [PMID: 23790842 DOI: 10.1016/j.foodchem.2013.03.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2012] [Revised: 03/07/2013] [Accepted: 03/09/2013] [Indexed: 12/26/2022]
Abstract
In this study, water and 80% of four organic solvents were employed to optimize the extraction of antioxidants from two species of foxtail millet's insoluble fibers under the same temperature, time, and solid/solvent ratio. The results showed that the acetone was able to extract the maximum amount of antioxidants (2.32 mg/g fiber for white specie and 3.86 mg/g fiber for yellow specie) followed by methanol and propanol from both samples. The neutral and the ethanol on the other hand extracted small amount of the antioxidants from the two fiber materials. While considerable level of Total Polyphenols Content (TPC) was recorded in both the water and the organic solvents' extracts, only traces of Total Flavonoid content (TFC) were observed in water, methanol and ethanol extracts. Propanol and acetone extracts was negative to the TFC test. The potency of both white and yellow foxtail millets' insoluble fibers antioxidant extracts was investigated using five different in vitro tests. It was realized that there was a variation in their capacities to quench DPPH and ABTS(+) radicals for the time running of 0-60 min. The samples from the yellow cereal exhibited high inhibition capacity against ABTS(+). No correlation was observed between TPC and radical scavenging capacities for DPPH and ABTS(+). In general, the yellow species contained more antioxidants in comparison with the white one and this accounted for its high antioxidant activity.
Collapse
Affiliation(s)
- Mohamed Lamine Bangoura
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi-214122, Jiangsu Province, PR China.
| | | | | |
Collapse
|
143
|
Mendonça PV, Serra AC, Silva CL, Simões S, Coelho JF. Polymeric bile acid sequestrants—Synthesis using conventional methods and new approaches based on “controlled”/living radical polymerization. Prog Polym Sci 2013. [DOI: 10.1016/j.progpolymsci.2012.09.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
144
|
Casiraghi MC, Pagani MA, Erba D, Marti A, Cecchini C, D'Egidio MG. Quality and nutritional properties of pasta products enriched with immature wheat grain. Int J Food Sci Nutr 2013; 64:544-50. [DOI: 10.3109/09637486.2013.766152] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
145
|
Škara N, Novotni D, Čukelj N, Smerdel B, Ćurić D. Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.06.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
146
|
Molecular structure of large-scale extracted β-glucan from barley and oat: Identification of a significantly changed block structure in a high β-glucan barley mutant. Food Chem 2013; 136:130-8. [DOI: 10.1016/j.foodchem.2012.07.097] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 07/04/2012] [Accepted: 07/23/2012] [Indexed: 11/19/2022]
|
147
|
Abstract
Chronic disease is a major social challenge of the twenty-first century. In this review, we examine the evidence for discordance between modern diets and those on which humankind evolved as the cause of the increasing incidence of chronic diseases, and the evidence supporting consumption of plant foods as a way to reduce the risk of chronic disease. We also examine the evidence for avoiding certain components of plant-based foods that are enriched in Western diets, and review the mechanisms by which different phytonutrients are thought to reduce the risk of chronic disease. This body of evidence strongly suggests that consuming more fruits and vegetables could contribute both to medical nutrition therapies, as part of a package of treatments for conditions like type 2 diabetes, heart disease, cancer, and obesity, and to the prevention of these diseases. Plant science should be directed toward improving the quality of plant-based foods by building on our improved understanding of the complex relationships between plants, our diet, and our health.
Collapse
Affiliation(s)
- Cathie Martin
- Department of Metabolic Biology, John Innes Center, Norwich NR4 7UH, United Kingdom.
| | | | | | | |
Collapse
|
148
|
Bovell-Benjamin A, Elmubarak E. Diet-nutrition-related cancer prevention knowledge and beliefs of Sudanese in Khartoum: A descriptive study. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/ojpm.2013.33043] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
149
|
Butt MS, Sultan MT. Selected Functional Foods for Potential in Disease Treatment and Their Regulatory Issues. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2010.551313] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
150
|
Wu F, Yang N, Touré A, Jin Z, Xu X. Germinated Brown Rice and Its Role in Human Health. Crit Rev Food Sci Nutr 2013; 53:451-63. [DOI: 10.1080/10408398.2010.542259] [Citation(s) in RCA: 101] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|