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Lv R, Chen Y, Zhou J, Jiang L, Xu E, Ling J, Tang J. Green fabrication of hierarchical pore starch with controllable pore size and shape based on different amylose-amylopectin ratios. Carbohydr Polym 2024; 346:122594. [PMID: 39245486 DOI: 10.1016/j.carbpol.2024.122594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 07/26/2024] [Accepted: 08/07/2024] [Indexed: 09/10/2024]
Abstract
Porous starch (PS) was widely prepared for its large effective surface area, pore volume, and superior hydrophilic property, but its application is limited by enzyme and chemical use. In this study, a novel method to prepare PS with controllable hierarchical pores through ultrasound-ethanol precipitation and different amylose-amylopectin ratios is proposed. As shown in porous morphology and parameters, there were macropores, mesopores and micropores in the formed PS. Moreover, we found that the content of amylose (AM) was negatively related with the total pore volume and pore diameter in PS. The different surface tensions created through ethanol evaporation and water migration during oven drying are the main mechanisms of forming pores with controllable sizes. Based on the molecular information and the long-/short-range orders reflected by crystalline pattern, lamellas, and single-/double-helices, we conclude that AM is easier to form V-type inclusion complexes with ethanol. More single helix of V-amylose was transformed from B-type polymorph after ethanol exchange, which had significantly broadened dLozentz in PS. The TG spectra proved that the novel PS has the stable thermodynamic property. Overall, the finding of an objective regular between AM and pore sizes of PS in this study may support the other work related to PS.
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Affiliation(s)
- Ruiling Lv
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yi Chen
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
| | - Ling Jiang
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Jiangang Ling
- Institute of Agricultural Products Processing, Ningbo Academy of Agricultural Sciences, Ningbo, Zhejiang 315000, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, the State Key Laboratory of Fluid Power and Mechatronic Systems, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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2
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Li J, Yue Y, Lu Z, Hu Z, Tong Y, Yang L, Ji G, Liu P. Comparative sensitivity of A-type and B-type starch crystals to ultrahigh magnetic fields. Int J Biol Macromol 2024; 277:134552. [PMID: 39116966 DOI: 10.1016/j.ijbiomac.2024.134552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2024] [Revised: 08/05/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
In this study, maize starch (A-type) and potato starch (B-type) were treated with ultrahigh magnetic fields (UMF) of different intensities (5 T and 15 T) to investigate their sensitivity to UMF by measuring changes in their structure and rheological properties. The results indicate that the crystallinity of A-type starch significantly decreases, reaching a minimum of 20.01 % at 5 T. In contrast, the crystallinity of B-type starch significantly increases, peaking at 21.17 % at 15 T, accompanied by a brighter polarized cross and a more perfect crystal structure. Additionally, B-type starch exhibited a significant increase in double helix content (from 32.67 % to 42.07 %), branching degree (from 1.96 % to 3.84 %), and R1022/995 (from 0.803 to 0.519), compared to A-type starch. B-type starch also showed a greater propensity for cross-linking reactions forming OCOR groups (from 0 % to 6.81 %), and its enthalpy change (∆H) increased substantially (from 19.28 J/g to 31.70 J/g), indicating a marked enhancement in thermal stability. Furthermore, the average hydrodynamic radius (Rh) decreased more for B-type starch, reflecting an increase in gel strength. These findings demonstrate that B-type starch is more sensitive to UMF than A-type starch. This study provides foundational data on the effects of UMF treatment on different crystalline starches, aiming to explore its potential applications in food and industrial fields.
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Affiliation(s)
- Jingjing Li
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Yonggang Yue
- China Inner Mongolia EHV Power Supply Bureau, Hohhot 010080, China; State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China
| | - Zhijian Lu
- State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China
| | - Ziang Hu
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Yue Tong
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China
| | - Lanjun Yang
- State Key Laboratory of Electrical Insulation and Power Equipment (Xi'an Jiaotong University), Xi'an 710049, Shanxi Province, China.
| | - Guojun Ji
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China.
| | - Peiling Liu
- School of Chemical Engineering, Inner Mongolia University of Technology, Hohhot 010000, Inner Mongolia Autonomous Region, China; Department of Biological Sciences, Faculty of Science, National University of Singapore, 117543, Singapore.
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3
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Lewandowicz J, Le Thanh-Blicharz J, Szwengiel A. Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping. Molecules 2024; 29:2669. [PMID: 38893543 PMCID: PMC11173837 DOI: 10.3390/molecules29112669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/21/2024] Open
Abstract
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.
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Affiliation(s)
- Jacek Lewandowicz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Artur Szwengiel
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
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Guo F, Danielski R, Santhiravel S, Shahidi F. Unlocking the Nutraceutical Potential of Legumes and Their By-Products: Paving the Way for the Circular Economy in the Agri-Food Industry. Antioxidants (Basel) 2024; 13:636. [PMID: 38929075 PMCID: PMC11201070 DOI: 10.3390/antiox13060636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/20/2024] [Accepted: 05/23/2024] [Indexed: 06/28/2024] Open
Abstract
Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve as important components of a balanced and nutritious diet. Each legume variety contains unique levels of protein, starch, fiber, lipids, minerals, and vitamins, with potential applications in various industries. By-products such as hulls, rich in bioactive compounds, offer promise for value-added utilization and health-focused product development. Various extraction methods are employed to enhance protein extraction rates from legume by-products, finding applications in various foods such as meat analogs, breads, and desserts. Moreover, essential fatty acids, carotenoids, tocols, and polyphenols are abundant in several residual fractions from legumes. These bioactive classes are linked to reduced incidence of cardiovascular diseases, chronic inflammation, some cancers, obesity, and type 2 diabetes, among other relevant health conditions. The present contribution provides a comprehensive review of the nutritional and bioactive composition of major legumes and their by-products. Additionally, the bioaccessibility and bioavailability aspects of legume consumption, as well as in vitro and in vivo evidence of their health effects are addressed.
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Affiliation(s)
- Fanghua Guo
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
| | - Sarusha Santhiravel
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; (F.G.); (R.D.); (S.S.)
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5
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Mengozzi A, Chiavaro E, Barbanti D, Bot F. Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients. Gels 2024; 10:309. [PMID: 38786226 PMCID: PMC11121298 DOI: 10.3390/gels10050309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/20/2024] [Accepted: 04/26/2024] [Indexed: 05/25/2024] Open
Abstract
This study aimed to investigate the gelling behavior of faba bean (FB) and chickpea (CP) flour between 10 and 20% (w/w) concentration at pH 3.0, 5.0, and 7.0. Both sources formed at pH 3.0 and 5.0 self-standing gels with 12% (w/w) of flour, while 16% (w/w) of flour was required to obtain a gel at pH 7.0. During gelling between 40 and 70 °C, a sharp increase of the elastic modulus G' was observed in both flours, mainly due to water absorption and swelling of the starch, one of the major constituents in the ingredients. Increasing the temperature at 95 °C, G' increased due to the denaturation of globulins and therefore the exposure of their internal part, which allowed more hydrophobic interactions and the formation of the gel. After cooling, both FB and CP gels displayed a solid-like behavior (tan δ ranging between 0.11 and 0.18) with G' values at pH 3.0 and 5.0 significantly (p < 0.05) higher than those at pH 7.0, due to the lower electrostatic repulsions at pHs far from the isoelectric point. The rheological properties were supported by the water binding capacity values, confirming the better gels' strength described by rheological analysis. These results will enhance our understanding of the role of legume flours in formulating innovative and sustainable food products as alternatives to animal ones.
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Affiliation(s)
| | | | | | - Francesca Bot
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (A.M.); (E.C.); (D.B.)
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Mulargia LI, Lemmens E, Korompokis K, Reyniers S, Gebruers K, Goos P, Gamboa Carlosama NA, Wouters AGB, Delcour JA. Tailoring the formulation of sugar-snap cookies to lower in vitro starch digestibility: A response surface modelling approach. Food Chem 2024; 435:137601. [PMID: 37776657 DOI: 10.1016/j.foodchem.2023.137601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 09/01/2023] [Accepted: 09/24/2023] [Indexed: 10/02/2023]
Abstract
An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14-22%) and level of wheat flour substitution (10-50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25-30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio.
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Affiliation(s)
- Leonardo I Mulargia
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Konstantinos Korompokis
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kurt Gebruers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Peter Goos
- Department of Biosystems, Division of Mechatronics, Biostatistics and Sensors (MeBioS), B-3001 Leuven, Belgium.
| | - Nicolas Andres Gamboa Carlosama
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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7
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Wang J, Yu Z, Zhang X, Yang J, Luo Y, Wu M, Wu Q, Wang C. Effect of feruloylated arabinoxylan on the retrogradation and digestibility properties of pea starch during short-term refrigeration: Dependence of polysaccharide structure and bound ferulic acid content. Int J Biol Macromol 2024; 257:128524. [PMID: 38040158 DOI: 10.1016/j.ijbiomac.2023.128524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/26/2023] [Accepted: 11/28/2023] [Indexed: 12/03/2023]
Abstract
In this study, arabinoxylans (AX) with various molecular weights (Mw) and bound ferulic acid (FA) contents were prepared to compare their effects on the gelatinization, short-term retrogradation and digestive properties of pea starch (PeS). The results indicated that all AX samples could obviously impede the pasting process of PeS and inhibit the short-term retrogradation of PeS-based gels during refrigeration by hindering the rearrangement and double helical associations of amylose. More precisely, AXs with low Mw and the highest FA content (H-FAX) exhibited the strongest intervention ability on PeS compared with the other samples. According to the Fourier transform infrared spectroscopy and X-ray diffraction results, it might be due to the unique role of bound FA as a noncovalent cross-linking agent, which enhanced the association between AX and starch molecules through extra hydrogen bonding interactions and entanglement behaviour. On these bases, H-FAX clearly improved the hardness, chewiness, moisture content, and sensory acceptance of PeS-base gels (pea jelly), and could also regulate its starch composition during short-term refrigeration to delay starch digestion. Overall, AXs with appropriate structural features might obviously improve the quality and storage stability of PeS-based foods.
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Affiliation(s)
- Jingyi Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Zuwei Yu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Xue Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jun Yang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Yufan Luo
- College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Muci Wu
- School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Qian Wu
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
| | - Chao Wang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China; College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China.
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Cheng F, Ren Y, Warkentin TD, Ai Y. Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches. Carbohydr Polym 2024; 324:121506. [PMID: 37985050 DOI: 10.1016/j.carbpol.2023.121506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 10/11/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
Heat-moisture treatment (HMT) was employed to modify wrinkled pea (74.2 % and 76.5 % amylose) and round pea starches (35.9 % and 34.8 % amylose) at 35.0 % moisture, 110 or 130 °C, and 6 h. HMT increased the gelatinization temperatures and decreased the gelatinization enthalpy changes, reduced the pasting viscosities and gel hardness, and enhanced the enzymatic resistance of the pea starches in comparison with the native counterparts, with greater extents of changes observed for HMT at 130 °C overall. Although HMT decreased the relative crystallinity and elevated the proportion of amorphous conformation, the remaining double-helical crystallites in the modified samples showed improved thermal stability as revealed by differential scanning calorimetry (DSC). More importantly, the HMT-modified pea starches required a higher heating temperature of 120 °C, rather than 95 °C, in Rapid Visco Analyser to provide greater pasting viscosities and develop firmer gels, suggesting that the modified samples had stronger molecular entanglement than the native counterparts. Such molecular entanglement could also reduce enzymatic digestion of HMT-modified starches after boiling in water. With more diverse functional profiles and increased resistant starch (RS) contents (particularly for the HMT-modified wrinkled pea starches having 22.7-29.9 % RS), the HMT-modified pea starches could be promising new ingredients for food applications.
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Affiliation(s)
- Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Thomas D Warkentin
- Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada.
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Ramos-Figueroa JS, Tse TJ, Shen J, Purdy SK, Kim JK, Kim YJ, Han BK, Hong JY, Shim YY, Reaney MJT. Foaming with Starch: Exploring Faba Bean Aquafaba as a Green Alternative. Foods 2023; 12:3391. [PMID: 37761100 PMCID: PMC10527718 DOI: 10.3390/foods12183391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The demand for sustainable and functional plant-based products is on the rise. Plant proteins and polysaccharides often provide emulsification and stabilization properties to food and food ingredients. Recently, chickpea cooking water, also known as aquafaba, has gained popularity as a substitute for egg whites in sauces, food foams, and baked goods due to its foaming and emulsifying capacities. This study presents a modified eco-friendly process to obtain process water from faba beans and isolate and characterize the foam-inducing components. The isolated material exhibits similar functional properties, such as foaming capacity, to aquafaba obtained by cooking pulses. To isolate the foam-inducing component, the faba bean process water was mixed with anhydrous ethanol, and a precipitated fraction was obtained. The precipitate was easily dissolved, and solutions prepared with the alcohol precipitate retained the foaming capacity of the original extract. Enzymatic treatment with α-amylase or protease resulted in reduced foaming capacity, indicating that both protein and carbohydrates contribute to the foaming capacity. The dried precipitate was found to be 23% protein (consisting of vicilin, α-legumin, and β-legumin) and 77% carbohydrate (amylose). Future investigations into the chemical structure of this foam-inducing agent can inform the development of foaming agents through synthetic or enzymatic routes. Overall, this study provides a potential alternative to aquafaba and highlights the importance of exploring plant-based sources for functional ingredients in the food industry.
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Affiliation(s)
- Josseline S. Ramos-Figueroa
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Timothy J. Tse
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Jianheng Shen
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Sarah K. Purdy
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
| | - Jae Kyeom Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Bok Kyung Han
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Ji Youn Hong
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
| | - Martin J. T. Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada (M.J.T.R.)
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea; (J.K.K.); (Y.J.K.); (B.K.H.); (J.Y.H.)
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10
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Zhang X, Liu Z, Wang L, Lan X, He G, Jia D. Effect of hydroxypropyl distarch phosphate on the retrogradation properties of sterilized pea starch jelly and its possible mechanism. Int J Biol Macromol 2023; 247:125629. [PMID: 37399874 DOI: 10.1016/j.ijbiomac.2023.125629] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/04/2023] [Accepted: 06/28/2023] [Indexed: 07/05/2023]
Abstract
Due to the high content of amylose in pea starch (PS), PS jelly is prone to retrogradation during storage and its quality reduces subsequently. Hydroxypropyl distarch phosphate (HPDSP) shows a potential inhibitory effect on the retrogradation of starch gel. Based on this, five retrograded PS-HPDSP blends containing 1 %, 2 %, 3 %, 4 % and 5 % (w/w, based on the weight of PS) of HPDSP were prepared, and their long-range, short-range ordered structure and retrogradation properties, and the possible interaction between PS and HPDSP were investigated. The addition of HPDSP significantly reduced the hardness of PS jelly and maintained its springiness during cold storage, and this effect was enhanced with HPDSP dosage being from 1 % to 4 %. The presence of HPDSP destroyed both short-range ordered structure and long-range ordered structure. Rheological results indicated that all the gelatinized samples were typical non-Newtonian fluids with shear-thinning characteristics and HPDSP increased their viscoelasticity in a dose-dependent manner. In conclusion, HPDSP delays the retrogradation of PS jelly mainly by combining with amylose in PS through hydrogen bonds and steric hindrance.
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Affiliation(s)
- Xueer Zhang
- College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China
| | - Zhenyu Liu
- College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China
| | - Ling Wang
- Sichuan Branch of Shenzhen Ziteng Intellectual Property Agency Co., Ltd., Chengdu 610065, China
| | - Xuyue Lan
- Pepsi Foods (China) Co., Ltd., Shanghai 200023, China
| | - Guiping He
- College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China
| | - Dongying Jia
- College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China.
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11
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Vastolo A, Gizzarelli M, Ruggiero A, Alterisio MC, Calabrò S, Ferrara M, Cutrignelli MI. Effect of diet on postprandial glycemic and insulin responses in healthy dogs. Front Vet Sci 2023; 10:1201611. [PMID: 37533455 PMCID: PMC10391544 DOI: 10.3389/fvets.2023.1201611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/26/2023] [Indexed: 08/04/2023] Open
Abstract
Introduction Dog owners have gradually changed their approach, paying more attention to the nutrition and health of their animals. Various pet foods with different ingredients and nutritional characteristics are available on the market. The present study aimed to evaluate the administration of three diets, namely, two grain-free (GF1 and GF2) and one grain-based (CB), with different sources of carbohydrates that can influence the glycemic and insulin postprandial responses in healthy dogs. Materials Fifteen healthy dogs were dived in three groups and alternatively fed each diet for 50 days. Blood samples were collected at beginning of each feeding period. Glycemia and insulin were measured before and after 120, 240 and 360 minutes diet administration to evaluate postprandial responses. Results GF2 diet showed the highest level of albumin and mean insulin concentration (p < 0.001). Furthermore, the GF1 diet caused the smallest (p < 0.001) glucose and insulin area under the curve (AUC) and the lowest (p < 0.05) glucose nadir. Otherwise, GF1 showed the highest (p < 0.01) insulin time to peak. The GF2 diet showed the highest level of albumin while reporting the lowest amount of fructosamine (p < 0.05). The diet GF2 registered the highest (p < 0.001) level of insulin zenith. The cereal-based (CB) diet reported the highest amount of fructosamine (p < 0.05). The CB diet had the highest levels of glucose and the highest (p < 0.001) glucose and insulin mean concentrations. Diet CB reported the lowest (p < 0.001) insulin nadir. Discussion Diets with different carbohydrate sources and chemical compositions could modulate the glycemic response in healthy dogs. Bearing in mind that glycemic/insulin postprandial responses influence energy availability and that different dogs have specific lifestyles, it may be preferable to also consider these aspects when choosing a maintenance diet for animals.
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12
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Saho VTN, Njintang YN. Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon. BRAZ J BIOL 2023; 84:e269844. [PMID: 37436205 DOI: 10.1590/1519-6984.269844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 04/06/2023] [Indexed: 07/13/2023] Open
Abstract
Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.
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Affiliation(s)
- V T N Saho
- University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon
| | - Y N Njintang
- University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon
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13
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Subroto E, Cahyana Y, Indiarto R, Rahmah TA. Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications. Polymers (Basel) 2023; 15:2990. [PMID: 37514380 PMCID: PMC10385776 DOI: 10.3390/polym15142990] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.
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Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Tiara Aray Rahmah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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14
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Kadyan S, Park G, Wang B, Singh P, Arjmandi B, Nagpal R. Resistant starches from dietary pulses modulate the gut metabolome in association with microbiome in a humanized murine model of ageing. Sci Rep 2023; 13:10566. [PMID: 37386089 PMCID: PMC10310774 DOI: 10.1038/s41598-023-37036-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Accepted: 06/14/2023] [Indexed: 07/01/2023] Open
Abstract
Emerging evidence suggests that plant-based fiber-rich diets improve ageing-associated health by fostering a healthier gut microbiome and microbial metabolites. However, such effects and mechanisms of resistant starches from dietary pulses remain underexplored. Herein, we examine the prebiotic effects of dietary pulses-derived resistant starch (RS) on gut metabolome in older (60-week old) mice carrying a human microbiome. Gut metabolome and its association with microbiome are examined after 20-weeks feeding of a western-style diet (control; CTL) fortified (5% w/w) with RS from pinto beans (PTB), black-eyed-peas (BEP), lentils (LEN), chickpeas (CKP), or inulin (INU; reference control). NMR spectroscopy-based untargeted metabolomic analysis yield differential abundance linking phenotypic differences in specific metabolites among different RS groups. LEN and CKP increase butyrate, while INU promotes propionate. Conversely, bile acids and cholesterol are reduced in prebiotic groups along with suppressed choline-to-trimethylamine conversion by LEN and CKP, whereas amino acid metabolism is positively altered. Multi-omics microbiome-metabolome interactions reveal an association of beneficial metabolites with the Lactobacilli group, Bacteroides, Dubosiella, Parasutterella, and Parabacteroides, while harmful metabolites correlate with Butyricimonas, Faecalibaculum, Colidextribacter, Enterococcus, Akkermansia, Odoribacter, and Bilophila. These findings demonstrate the functional effects of pulses-derived RS on gut microbial metabolism and their beneficial physiologic responses in an aged host.
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Affiliation(s)
- Saurabh Kadyan
- Department of Nutrition and Integrative Physiology, College of Health and Human Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Gwoncheol Park
- Department of Nutrition and Integrative Physiology, College of Health and Human Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Bo Wang
- Department of Biomedical and Chemical Engineering and Sciences, Florida Institute of Technology, Melbourne, FL, 32901, USA
| | - Prashant Singh
- Department of Nutrition and Integrative Physiology, College of Health and Human Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Bahram Arjmandi
- Department of Nutrition and Integrative Physiology, College of Health and Human Sciences, Florida State University, Tallahassee, FL, 32306, USA
| | - Ravinder Nagpal
- Department of Nutrition and Integrative Physiology, College of Health and Human Sciences, Florida State University, Tallahassee, FL, 32306, USA.
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15
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Zhang X, Tang N, Jia X, Geng D, Cheng Y. Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch. Foods 2023; 12:2513. [PMID: 37444251 DOI: 10.3390/foods12132513] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch. The results showed that the composition and chemical structure of common vetch starch were similar to the pea and mung bean starch. However, the amylose content (35.69), A-chain proportion (37.62), and relative crystallinity (34.16) of common vetch starch were higher, and the particle size and molecular weight (44,042 kDa) were larger. The value of pasting properties and enthalpy change (ΔH) of gelatinization of common vetch starch was lower and higher than mung bean and pea starch, respectively, and a lower swelling power and pasting index indicate that common vetch starch had higher hot-paste and cold-paste stability. In addition, common vetch starch gel exhibited good rheology, cohesiveness, and anti-digestive properties. These results provide new insights into the broader application of common vetch starch.
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Affiliation(s)
- Xiaojun Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Donghui Geng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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16
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Han L, Huang J, Yu Y, Thakur K, Wei Z, Xiao L, Yang X. The alterations in granule, shell, blocklets, and molecular structure of pea starch induced by ultrasound. Int J Biol Macromol 2023; 240:124319. [PMID: 37019203 DOI: 10.1016/j.ijbiomac.2023.124319] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/08/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023]
Abstract
Understanding the alterations to starch multi-scale structure induced by ultrasound treatment can help in determining the effective application of ultrasound in functional-starch preparation. This study aimed to comprehensively characterize and understand the morphological, shell, lamellae, and molecular structures of pea starch granules treated by ultrasound under different temperatures. Scanning electron microscopy and X-ray diffraction analyses showed that UT (ultrasound treatment) did not change C-type of crystalline, but caused a pitted surface and endowed a looser structure and higher enzyme susceptibility as the temperature increased above 35 °C for pea starch granules. Fourier transform infrared spectroscopy and small-angle X-ray scattering analyses revealed that UT reduced the short-range ordering and increased the thickness of semi-crystalline and amorphous lamellae by inducing starch chain depolymerization, which was manifested by molecule weight and chain length distribution analysis. The sample ultrasound-treated at 45 °C had the higher proportion of B2 chains compared with the other ultrasound-treated samples because the higher ultrasonic temperature altered the disruption sites of starch chains.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Jipeng Huang
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Zhaojun Wei
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Liuyang Xiao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
| | - Xiaofan Yang
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, People's Republic of China.
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17
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Sabbahi R, Azzaoui K, Rhazi L, Ayerdi-Gotor A, Aussenac T, Depeint F, Taleb M, Hammouti B. Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods. Foods 2023; 12:foods12112219. [PMID: 37297464 DOI: 10.3390/foods12112219] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/23/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food.
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Affiliation(s)
- Rachid Sabbahi
- Laboratory of Development and Valorization of Resources in Desert Zones, Higher School of Technology, Ibn Zohr University, Quartier 25 Mars, Laayoune 70000, Morocco
| | - Khalil Azzaoui
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
| | - Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, UniLaSalle, 19 rue Pierre Waguet, 60026 Beauvais, France
| | - Alicia Ayerdi-Gotor
- Institut Polytechnique UniLaSalle, AGHYLE, UP 2018.C101, UniLaSalle, 19 rue Pierre Waguet, 60026 Beauvais, France
| | - Thierry Aussenac
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, UniLaSalle, 19 rue Pierre Waguet, 60026 Beauvais, France
| | - Flore Depeint
- Institut Polytechnique UniLaSalle, Université d'Artois, ULR 7519, UniLaSalle, 19 rue Pierre Waguet, 60026 Beauvais, France
| | - Mustapha Taleb
- Laboratory of Engineering, Electrochemistry, Modeling and Environment, Faculty of Sciences, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
| | - Belkheir Hammouti
- Laboratory of Applied Chemistry and Environment, Faculty of Sciences, Mohammed First University, Oujda 60000, Morocco
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18
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Zhang X, Shen Q, Yang Y, Zhang F, Wang C, Liu Z, Zhao Q, Wang X, Diao X, Cheng R. Structural, functional and mechanistic insights uncover the role of starch in foxtail millet cultivars with different congee-making quality. Int J Biol Macromol 2023:125107. [PMID: 37257541 DOI: 10.1016/j.ijbiomac.2023.125107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 05/05/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
Ten foxtail millet cultivars with different congee-making quality were investigated for relationships between starch structures, functional properties and congee-making qualities. Swelling power, pasting peak viscosity (PV) and setback (SB), gel hardness and resilience, and gelatinization onset (To), peak (Tp) and range (R) temperature were correlated with congee-making performance significantly. Good eating-quality cultivars with these parameters were in the range of 15.41-18.58 %, 3095-3279 cp, 1540-1745 cp, 430-491 g, 0.47-0.57, 64.43-65.28 °C, 69.97-70.32 °C and 23.38-24.52 °C, respectively. Correlation analysis showed that amylose, amylopectin B2 chains and A21 were essential parameters controlling the functional properties. Amylose molecules with linear molecular morphology would cause crystal defects and a wide range of molecular weight distribution. Additionally, they were more prone to re-association, which influenced the PV, SB, To, Tp and gel hardness. B2 chains impacted the gelatinization temperature range (R), gel resilience and swelling behavior by affecting the alignment of double helices and the size of starch particles and pores. Starch with more binding sites of bound water (A21) tended to leach from the swelling granules easily and contributed to higher values of PV. The content of amylose, B2 chains and A21 of good eating-quality cultivars were 16.19-18.46 %, 11.60-11.69 % and 96.50-97.02 %, respectively.
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Affiliation(s)
- Xinyu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Yu Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Fan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Chao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Zhenyu Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China.
| | - Xianrui Wang
- Research Institute of Millet, Chifeng Academy of Agriculture and Animal Science, Chifeng 024031, China
| | - Xianmin Diao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ruhong Cheng
- Research Institute of Millet, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
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Nordin AH, Ilyas RA, Ngadi N, Baharuddin NH. Pea thermoplastic starch nanocomposite films reinforced with nanocellulose. PHYSICAL SCIENCES REVIEWS 2023. [DOI: 10.1515/psr-2022-0026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
Abstract
Interest in nanocellulose has lately increased as a result of its benefits, such as renewable, biodegradable, high mechanical strength and valuable economically. In this regard, nanocellulose has been frequently employed as reinforcement for the enhancement of mechanical, thermal and biodegradation qualities of nanocomposite materials, such as thermoplastic starch. An overview of the use of pea starch that has been reinforced with nanocellulose for packaging and storage applications is given in this chapter. In comparison to standard sources of starch like maize, wheat and potatoes, it is consequently seen as a comparatively affordable source of starch. These composite polysaccharides (pea thermoplastic starch/nanocellulose) have the potential to replace traditional packaging composed of polymers derived from petroleum.
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Affiliation(s)
- Abu Hassan Nordin
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
- Faculty of Applied Sciences , Universiti Teknologi MARA (UiTM) , 02600 , Arau , Perlis , Malaysia
| | - Rushdan Ahmad Ilyas
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
- Centre of Excellence for Biomass Utilization, Universiti Malaysia Perlis , 02600 , Arau , Perlis , Malaysia
- Institute of Tropical Forestry and Forest Products, Universiti Putra Malaysia , Serdang 43400 , Selangor , Malaysia
| | - Norzita Ngadi
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
| | - Nurul Huda Baharuddin
- Faculty of Chemical and Energy Engineering , Universiti Teknologi Malaysia (UTM) , Skudai 81310 , Malaysia
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20
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Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Xu G, Kang J, You W, Li R, Zheng H, Lv L, Zhang Q. Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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22
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Boaventura F, Kuritza LN, Kaelle GCB, Bastos TS, Oliveira SG, Félix AP. Evaluation of postprandial glycemic response in rats (Wistar) fed with different starch sources. J Anim Physiol Anim Nutr (Berl) 2023. [PMID: 36688432 DOI: 10.1111/jpn.13806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 12/07/2022] [Accepted: 01/03/2023] [Indexed: 01/24/2023]
Abstract
The consumption of readily digestible starch sources, such as corn, can negatively impact endocrine disorders related to hyperglycaemia in predisposing animals. In this sense, starch sources containing slowly digestible and resistant fractions can assist glycemic control. The present study analyzed the postprandial glycemic response and blood variables of rats fed with four extruded diets containing corn, brown rice, sweet potato and pea as the main starch source. Thirty-two male Wistar rats (90 days old) were divided into groups of eight animals each. The rats received one of the experimental diets for 30 days according to a completely randomised design. The glycemia was measured on the 29th and 30th days. The glycemia measured on the 29th day was analyzed at 0, 30, 60, 120 and 240 min after oral administration of 50% glucose solution. On the 30th day, the same protocol was repeated after providing 3 g of the experimental diet for each animal to obtain the glycemic curve. After the euthanasia on the 30th day, 7 ml of blood was collected via cardiac puncture for glycated haemoglobin (HBA1c), triglycerides, cholesterol, and aspartate and alanine aminotransferases analysis. Diets with pea and sweet potato provided lower glycemic index, average and maximum glycemia, and glycemic increment in relation to the other starch sources (p < 0.05). Animals fed with the corn diet had higher serum concentrations of triglycerides and HBA1c than the other treatments (p < 0.05). Results demonstrated that pea and sweet potato are interesting starch sources for the control of metabolic disorders related to glycemia.
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Affiliation(s)
- Feliphe Boaventura
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil
| | - Leandro N Kuritza
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil
| | - Gislaine C B Kaelle
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil
| | - Taís S Bastos
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil
| | - Simone G Oliveira
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil
| | - Ananda P Félix
- Department of Animal Science, Federal University of Paraná, Curitiba, Brazil
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23
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Manimegalai P, Parimalavalli R. Effect of pullulanase debranching on the yield of retrograded pearl millet starch and its intrinsic qualities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01779-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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24
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Physicochemical Properties of Soft and Hard-type Rice Flour According to Moisture Content and High Hydrostatic Pressure Treatment. Foods 2023; 12:foods12010227. [PMID: 36613443 PMCID: PMC9818507 DOI: 10.3390/foods12010227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/23/2022] [Accepted: 12/25/2022] [Indexed: 01/05/2023] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties of rice flour according to its moisture levels in order to develop new materials for processed rice foods. The rice varieties used were the Samkwang variety (normal and hard type) and the Shingil variety (processing and soft type). The moisture content of the rice flour was adjusted to 35-55% and it was treated with the HHP treatment at 400-600 MPa. The water absorption capacity, solubility, and swelling power of the rice flour increased as the moisture levels and pressure increased. The 600 MPa enzymatic hydrolysis-treated rice flour showed similar results to the heat-treated rice flour. Scanning electron microscopy showed few cavities, resulting in a dense structure. X-ray diffraction confirmed that the 23° peak, which indicates the degree of gelatinization, decreased with increasing moisture levels and pressure. The HHP treatment of the rice flour changed its physicochemical properties according to the moisture levels and pressure applied. These results can provide important information on the development and production of various foods.
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A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties. Polymers (Basel) 2022; 15:polym15010130. [PMID: 36616480 PMCID: PMC9824421 DOI: 10.3390/polym15010130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/30/2022] Open
Abstract
Colok seed (Talisia floresii Standl) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential applications in different industrial sectors. Starch yield was 42.1% with low levels of lipids, ashes and fibers. The amylose content was 33.6 ± 1.15%. The gelatinization temperature was 85 ± 0.25 °C. Color analysis resulted in a starch with an intermediate luminosity, reflecting a dark color. Finally, in morphology, starch granule exhibited an average size of 18.7 μm, spherical, uniform and without fractures. Overall results demonstrated that isolated colok starch can be used in food products that require high processing temperatures, such as sauces, cookies, noodles, bread and food packages.
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Relationships between phase transition and quality characteristics of cooked rice during storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Structural, physicochemical and rheological properties of starches isolated from banana varieties ( Musa spp.). Food Chem X 2022; 16:100473. [PMID: 36277869 PMCID: PMC9579327 DOI: 10.1016/j.fochx.2022.100473] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 09/16/2022] [Accepted: 10/11/2022] [Indexed: 11/08/2022] Open
Abstract
High starch content in green banana can be extracted for industry and avoid waste. Banana starch from Tanzania was rich in amylose and resistant starch. Banana starch paste presented great structural stability. Banana starch had potential to produce edible films and replace chemical binder.
Banana starches were isolated from five banana varieties in Tanzania to analyze the proximate composition, structure, physicochemical and rheological properties. The amylose content of banana starches was 29.92 ± 0.17 %–39.50 ± 0.08 % and the resistant starch content of cooked banana starches ranged from 44.74 ± 1.72 % to 55.43 ± 1.52 %. Banana starch granules presented irregular shapes with particle size of 21.73 to 24.67 μm and showed B-type or C-type crystalline patterns with crystallinity of 36.69 % to 41.83 %. The solubility and the swelling power were 2.5 ± 0.42 %–4.4 ± 0.57 % and 11.27 ± 0.04 %–12.48 ± 0.71 %, respectively. Mzuzu and Malindi starches possessed lower gelatinization temperature. The high gelatinization peak viscosity (2248 ± 67–2897 ± 71 cP), low breakdown (556 ± 7–960 ± 41 cP) and low setback (583 ± 29–864 ± 118 cP) indicated banana starch could replace chemically cross-linked starch for applications that require stable viscosity. The rheological analysis showed that banana starches exhibited shear thinning behavior and had great processing adaptability. The results all above will provide basic data for the development and utilization of banana starch.
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Wang N, Shi N, Fei H, Liu Y, Zhang Y, Li Z, Ruan C, Zhang D. Physicochemical, structural, and digestive properties of pea starch obtained via ultrasonic-assisted alkali extraction. ULTRASONICS SONOCHEMISTRY 2022; 89:106136. [PMID: 36055014 PMCID: PMC9445431 DOI: 10.1016/j.ultsonch.2022.106136] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/13/2022] [Accepted: 08/20/2022] [Indexed: 05/09/2023]
Abstract
As a new and clean extraction technology, ultrasonic extraction has been demonstrated with great potential in the preparation of modified starch. In order to increase its added value, it is necessary to modify pea starch to enlarge its application. In this study, the efficiency of combining ultrasonic with alkali in the extraction of pea starch was evaluated and compared to conventional alkali extraction. Ultrasonic-assisted alkali extraction conditions were optimized using single-factor experiments and response surface methodology. The results revealed that maximum yield of pea starch (54.43 %) was achieved using ultrasound-assisted alkali extraction under the following conditions: sodium hydroxide solution with a concentration of 0.33 %, solid/alkali solution ratio of 1:6 (w/v), ultrasonic power of 240 W, temperature of 42 °C, and extraction time of 22 min. The ultrasound-assisted alkali extraction yielded 13.72 % greater pea starch than conventional alkali extraction. On the other hand, morphological, structural, and physicochemical properties of the obtained starch isolates were evaluated. The ultrasound-assisted alkali extraction resulted in pea starch with greater amylose content, water-solubility, swelling power, and viscosity compared with conventional alkali extraction. Furthermore, ultrasonication influenced the morphological properties of pea starch granules, while the molecular structure and crystal type were not affected. Moreover, the ultrasonic-assisted extraction produced starch with a slightly greater resistant starch content. Therefore, ultrasonic-assisted extraction can be suggested as a potential method for extracting pea starch with improved functional properties.
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Affiliation(s)
- Ning Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Ningning Shi
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Hongli Fei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Yuan Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Yaqi Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China
| | - Zhijiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China
| | - Changqing Ruan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China.
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319 China; Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing 163319 China; National Coarse Cereals Engineering Research Center, Daqing 163319 China.
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Akinde HA, Sanni LO, Shittu TA, Adegunwa MO, Abass A, Awoyale W. Characterization of Starches from Some Selected White and Yellow Cassava Roots for Dry Starch Noodle Production. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2091072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Lateef O. Sanni
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
- Cassava Value Chain Unit, International Institute of Tropical Agriculture (IITA), Dar es Salaam, Tanzania, Ibadan, Nigeria
| | - Taofik Akinyemi Shittu
- Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Mojisola O. Adegunwa
- Hospitality and Tourism Department, Federal University of Agriculture, Ogun, Nigeria
| | - Adebayo Abass
- Cassava Value Chain Unit, International Institute of Tropical Agriculture (IITA), Dar es Salaam, Tanzania, Ibadan, Nigeria
| | - Wasiu Awoyale
- Department of Food Science & Technology, Kwara State University Malete, Kwara, Nigeria
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Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Dai T, He X, Xu J, Geng Q, Li C, Sun J, Liu C, Chen J, He X. Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches. Foods 2022; 11:1600. [PMID: 35681351 PMCID: PMC9180664 DOI: 10.3390/foods11111600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 05/22/2022] [Accepted: 05/26/2022] [Indexed: 11/29/2022] Open
Abstract
As a natural pigment with high antioxidative activity, betanin is underutilized owing to less attention. This study aimed to investigate the impact of betanin on pasting, rheology and retrogradation properties of rice, potato and pea starches. Betanin decreased the peak, trough and final viscosity of rice and potato starches, but increased those of pea starch. Rheology measurements implied that betanin had the greatest effect on the hysteresis loops and dynamic modulus of potato starch. Betanin endowed starch pastes with a vivid red appearance and maintained the color of the starch pastes during storage. XRD analysis indicated that betanin weakened the diffraction intensities and reduced the crystallinity of the retrograded starches. Meanwhile, betanin reduced the short-range ordered structure of the retrograde starches. The results of DSC analysis found that betanin significantly depressed the retrogradation enthalpy and retrogradation rate, implying that the long-term retrogradation of starches was delayed. Furthermore, the changed morphology of the retrograded starches was observed. These results suggested that betanin could be applied as an excellent colorant and inhibitor of retrogradation in foods such as bread and pastry products.
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Affiliation(s)
- Taotao Dai
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Xiaohong He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Jiahui Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Qin Geng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Jian Sun
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (J.X.); (Q.G.); (C.L.); (C.L.)
| | - Xuemei He
- Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530007, China
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Ulbrich M, Scholz F, Flöter E. Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion. STARCH-STARKE 2022. [DOI: 10.1002/star.202100303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Fanni Scholz
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
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Krause S, Debon S, Pälchen K, Jakobi R, Rega B, Bonazzi C, Grauwet T. In vitro digestion of protein and starch in sponge cakes formulated with pea ( Pisum sativum L.) ingredients. Food Funct 2022; 13:3206-3219. [PMID: 35212347 DOI: 10.1039/d1fo03601g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study investigated the in vitro digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified maize starch commonly used in the food industry. Proteins in the wheat cake were hydrolysed more rapidly than those in cakes made with either pea flour or a combination of pea proteins and purified starch. In absolute terms, however, more readily bioaccessible protein was released from these pea cakes (by around 40%). By contrast, cakes containing wheat flour or maize starch were more susceptible to amylolysis compared to those based on pea starch in the form of the purified ingredient or whole flour. This could be attributed to a higher proportion of amylose and resistant starch in the pea cakes as well as structural characteristics that might have decelerated enzyme-substrate interactions. Interestingly, similar digestion patterns were observed regarding the purified pea ingredients and unrefined whole pea flour. It was therefore concluded that pea ingredients, and particularly the less purified and thus more sustainable whole pea flour, are promising plant-based alternatives for use in gluten-free baked products.
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Affiliation(s)
- Svenja Krause
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France
| | - Stéphane Debon
- Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium
| | - Katharina Pälchen
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - Ralf Jakobi
- Cargill R&D Centre Europe, Havenstraat 84, 1800 Vilvoorde, Belgium
| | - Barbara Rega
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France
| | - Catherine Bonazzi
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300, Massy, France
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Center (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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Li B, Zhu L, Wang Y, Zhang Y, Huang C, Zhao Y, Xu F, Zhu K, Wu G. Multi-scale supramolecular structure of Pouteria campechiana (Kunth) Baehni seed and pulp starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Skalickova S, Ridoskova A, Slama P, Skladanka J, Skarpa P, Smykalova I, Horacek J, Dostalova R, Horky P. Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas. Front Nutr 2022; 9:838963. [PMID: 35284457 PMCID: PMC8908447 DOI: 10.3389/fnut.2022.838963] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 01/25/2022] [Indexed: 12/21/2022] Open
Abstract
Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can be caused by their bloating effect and the content of some antinutritional compounds inhibiting the absorption of important nutrients. This study brings a comprehensive comparison of the nutrient content of pea flour after cooking and lactic fermentation before and after digestion in vitro. As a control sample, raw pea flour was used (sample 1). Raw pea flour was cooked for 10 min (sample 2) and 120 min (sample 3) at 100°C or it was fermented by Lactobacillus plantarum (sample 4) and cooked for 10 min at 100°C (sample 5). The samples were analyzed for protein and amino acids content, maltose, glucose, raffinose, total polyphenols, phytic acid, phytase, and mineral composition (P, Mg, Mn, Fe, Cu, Zn) before and after in vitro digestion. The results showed a significant (p < 0.05) increase in the protein digestibility of samples 3, 4 and 5. In the fermented samples were observed a higher concentration of Cys, Met, and Gln when compared to non-fermented samples. The fermentation of pea flour resulted in a significant (p < 0.05) decrease in glucose, maltose, and raffinose content. Cooking of pea flour for 10 and 120 min, but not fermenting, significantly (p < 0.05) decreased the polyphenols content. Cooking and fermentation together did not affect phytic acid concentration and phytase activity. Mg, Mn, Fe, Cu and, Zn concentration in pea flour was significantly (p < 0.05) decreased by cooking. On the other hand, fermentation significantly (p<0.05) improved the bioaccessibility of Mn and Fe. These findings suggest that lactic fermentation of pea flour is a promising culinary preparation that can improve the digestibility of peas.
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Affiliation(s)
- Sylvie Skalickova
- Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Andrea Ridoskova
- Department of Chemistry and Biochemistry, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Petr Slama
- Department of Animal Morphology, Physiology and Genetics, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Jiri Skladanka
- Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | - Petr Skarpa
- Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
| | | | | | | | - Pavel Horky
- Department of Animal Nutrition and Forage Production, Faculty of AgriSciences, Mendel University in Brno, Brno, Czechia
- *Correspondence: Pavel Horky
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Verma C, Quraishi M, Rhee KY. Aqueous phase polymeric corrosion inhibitors: Recent advancements and future opportunities. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118387] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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38
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Bangar SP, Kumar M, Whiteside WS, Tomar M, Kennedy JF. Litchi (Litchi chinensis) seed starch: Structure, properties, and applications - A review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6533083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Volatile profiles of peas under 9 kinds of different treatments including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying were characterized by GC-IMS and GC-MS. The differences of volatile compounds in different peas were observed from the characteristic fingerprints by GC-IMS. The Venn diagram found that the common flavor substances codetected by GC-IMS and GC-MS were n-hexanal, nonanal, 1-octene-3-ol, benzaldehyde, 6-methyl-5-hepten-2-one, trans-2-octenal, and 2-ethyl-3,5-dimethylpyrazine, which were speculated to be the key flavor substances of peas. The cluster analysis of the heat map conducted towards the differences of volatile components in peas under different treatments; the results indicated that peas could be mainly divided into four groups, which was consistent with the above conclusion of GC-IMS. Eight sensory descriptors were used to evaluate the aroma notes: sweet flowers, fat fragrance, waxy aldehydes, mushroom hay, roasted potato with nuts, vegetable-like bean, spicy dry tar, and bitter almond from the sensory analysis, and the sensory analysis also showed good agreement with the results of GC-IMS and GC-MS. The results indicated that the volatile compounds of peas under different treatments could be visualized and identified quickly via GC-IMS, and the samples could be clearly classified based on the difference of volatile compounds. Practical Application. In the study, fingerprints coupled with cluster analysis were a visualized method for the identification of volatile compounds. Meanwhile, a new method, the Venn diagram with OAV, was used to identify the key-aroma of products. Finally, a rapid method is established to classify products by GC-IMS. In future practical applications, GC-IMS can be used to classify products from different origins and different manufacturers. Similarly, it can identify fake and inferior products and whether the products have deteriorated. In addition, this research will provide a new strategy to find the relationship between flavor compounds and various processed technology towards different cereals.
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Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106882] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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41
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Bharathi R, Muljadi T, Tyl C, Annor GA. Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (
Thinopyrum intermedium
) for the food industry. Cereal Chem 2021. [DOI: 10.1002/cche.10482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Radhika Bharathi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Timothea Muljadi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Catrin Tyl
- Department of Food Science and Technology University of Georgia Athens GA USA
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Cheng F, Ai Y, Ghosh S. Utilization of octenyl succinic anhydride-modified pea and corn starches for stabilizing oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106773] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pietrasik Z, Soladoye OP. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4464-4472. [PMID: 33432585 DOI: 10.1002/jsfa.11084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/25/2020] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low-fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated. RESULTS While reduction in fat content in breakfast sausage resulted in some detrimental changes in cooking as well as textural characteristics of the product, addition of binders significantly improved these attributes in low-fat breakfast sausages. Overall, treatment formulation did not significantly affect the pH and the instrumental colour attributes of cooked breakfast sausage. Addition of all binders resulted in reduced cooking loss and increased moisture retention in low-fat breakfast sausage (P < 0.05), whereas, FB and ST were significantly more effective in improving water holding capacity of low-fat breakfast sausage. Furthermore, while both FB and ST increased the hardness, cohesiveness and chewiness parameters of low-fat breakfast sausage (P < 0.05), PF and CF had no impact. Generally, the consumer overall liking and flavour acceptability of FB and ST in low-fat breakfast sausage were significantly higher than those of PF and CF. CONCLUSION The use of ST or FB as a fat replacer in breakfast sausages offers processors improved cook yield without negatively impacting the important sensory attributes of breakfast sausages. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zeb Pietrasik
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, Canada
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, Canada
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Yu B, Xiang D, Mahfuz H, Patterson N, Bing D. Understanding Starch Metabolism in Pea Seeds towards Tailoring Functionality for Value-Added Utilization. Int J Mol Sci 2021; 22:8972. [PMID: 34445676 PMCID: PMC8396644 DOI: 10.3390/ijms22168972] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/16/2021] [Accepted: 08/16/2021] [Indexed: 11/17/2022] Open
Abstract
Starch is the most abundant storage carbohydrate and a major component in pea seeds, accounting for about 50% of dry seed weight. As a by-product of pea protein processing, current uses for pea starch are limited to low-value, commodity markets. The globally growing demand for pea protein poses a great challenge for the pea fractionation industry to develop new markets for starch valorization. However, there exist gaps in our understanding of the genetic mechanism underlying starch metabolism, and its relationship with physicochemical and functional properties, which is a prerequisite for targeted tailoring functionality and innovative applications of starch. This review outlines the understanding of starch metabolism with a particular focus on peas and highlights the knowledge of pea starch granule structure and its relationship with functional properties, and industrial applications. Using the currently available pea genetics and genomics knowledge and breakthroughs in omics technologies, we discuss the perspectives and possible avenues to advance our understanding of starch metabolism in peas at an unprecedented level, to ultimately enable the molecular design of multi-functional native pea starch and to create value-added utilization.
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Affiliation(s)
- Bianyun Yu
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Daoquan Xiang
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Humaira Mahfuz
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
- Department of Biology, Faculty of Science, University of Ottawa, 30 Marie Curie, Ottawa, ON K1N 6N5, Canada
| | - Nii Patterson
- Aquatic and Crop Resource Development Research Centre, National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada; (D.X.); (H.M.); (N.P.)
| | - Dengjin Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, AB T4L 1W1, Canada;
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Kushwaha R, Kaur S, Kaur D. Potential of Jackfruit ( Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Radha Kushwaha
- Centre of Food Technology University of Allahabad, Allahabad, India
| | - Seeratpreet Kaur
- Department of Food Science and Technology, Khalsa College, Amritsar, India
| | - Devinder Kaur
- Centre of Food Technology University of Allahabad, Allahabad, India
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Hooper SD, Bassett A, Sadohara R, Cichy KA. Elucidation of the low resistant starch phenotype in Phaseolus vulgaris exhibited in the yellow bean Cebo Cela. J Food Sci 2021; 86:3975-3986. [PMID: 34392534 DOI: 10.1111/1750-3841.15883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/31/2021] [Accepted: 07/20/2021] [Indexed: 11/30/2022]
Abstract
Dry beans(Phaseolus vulgaris) are rich in complex carbohydrates including resistant starch (RS). RS, the starch fraction that escapes digestion, typically ranges from 35% in raw beans to 4% in cooked beans. A low RS bean genotype, Cebo Cela, was identified with 96% less RS (1.5% RS) than normal raw beans. The goal of this research was to elucidate the factors responsible for this low RS phenotype. The low RS phenotype was evaluated in whole bean flour and starch in Cebo Cela (yellow), Canario (yellow), Alpena (navy) and Samurai (otebo). α-Amylase activation was found to be a major contributor of the low RS content phenotype of the whole bean flour for Cebo Cela (-21.9% inhibition). Total starch (43.6%-40.2%), amylose (31.0%-31.5%), molecular weight and chain length distributions of amylose and amylopectin did not contribute to the low RS phenotype. Yellow bean starches were digested nearly 1.5 times (95%-94%) faster than starch granules from otebo and navy beans (65%-73%) due to lower proportions of amylopectin chains. PRACTICAL APPLICATION: This study is of value to the food industry because the yellow bean, Cebo Cela, is easily hydrolyzed by α-amylase and also has α-amylase promotion properties. Therefore, Cebo Cela can be used as an alternate starch source for ethanol fermentation and for the production of maltodextrins and fructose/glucose syrups which are used as food thickeners and sweeteners.
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Affiliation(s)
- Sharon D Hooper
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Amber Bassett
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Rie Sadohara
- Department of Plant, Soil and Microbial Sciences, Michigan State University, East Lansing, Michigan, USA
| | - Karen A Cichy
- USDA-ARS, Sugarbeet and Bean Research Unit, East Lansing, Michigan, USA
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Highland barley starch (Qingke): Structures, properties, modifications, and applications. Int J Biol Macromol 2021; 185:725-738. [PMID: 34224757 DOI: 10.1016/j.ijbiomac.2021.06.204] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 01/21/2023]
Abstract
Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the dry weight to the kernel. HB possesses unique physical and chemical properties and has good industrial application potential. It has also been identified as a minor grain crop with excellent nutritional and health functions. Highland barley starch (HBS) features a number of structural and functional properties that render it a useful material for numerous food and non-food applications. This review summarizes the current status of research on the extraction processes, chemical composition, molecular fine structures, granular morphology, physicochemical properties, digestibility, chemical and physical modifications, and potential uses of HBS. The findings provide a comprehensive reference for further research on HBS and its applications in various food and non-food industries.
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Guindon MF, Cazzola F, Palacios T, Gatti I, Bermejo C, Cointry E. Biofortification of pea (Pisum sativum L.): a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3551-3563. [PMID: 33417241 DOI: 10.1002/jsfa.11059] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/29/2020] [Accepted: 01/08/2021] [Indexed: 05/21/2023]
Abstract
Biofortification refers to an approach to increase micronutrient concentrations in the edible parts of plants with increased bioavailability to the human population. Conventional, agronomic and transgenic breeding methods can be used to develop these biofortified crops, offering sustainable and cost-effective strategies. Pea has long been recognized as a valuable, nutritious food for the human diet, but there is a limited amount of information about it, which prevents the full micronutrient enrichment potential of this pulse crop to be reached. Considerations must include not only micronutrient concentrations but also the amount of the nutrient that can be absorbed by the consumer, after processing and cooking. Development of biofortified pea that retains nutrients during cooking and processing is not only essential for fighting micronutrient malnutrition, but also necessary to improve agricultural productivity. © 2021 Society of Chemical Industry.
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Affiliation(s)
- María Fernanda Guindon
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Federico Cazzola
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Tatiana Palacios
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Ileana Gatti
- Cátedra de Mejoramiento Vegetal y Producción de Semillas, CIUNR - Consejo de Investigadores Universidad Nacional de Rosario, Zavalla, Argentina
| | - Carolina Bermejo
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
| | - Enrique Cointry
- Grupo Mejoramiento de Legumbres de Grano, Parque Villarino, Instituto de Investigaciones en Ciencias Agrarias de Rosario-Consejo Nacional de Investigaciones Científicas y Tecnológicas (IICAR-CONICET), Zavalla, Argentina
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Mango seed starch: A sustainable and eco-friendly alternative to increasing industrial requirements. Int J Biol Macromol 2021; 183:1807-1817. [PMID: 34051254 DOI: 10.1016/j.ijbiomac.2021.05.157] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 05/20/2021] [Accepted: 05/23/2021] [Indexed: 12/21/2022]
Abstract
During processing of mango (Mangifera indica) into beverages, squashes and jellies, by-products such as peel and kernel are generated. The higher generation volume of mango-seed makes it cheaper and readily available material for extraction of starch. The current article addresses the mango-seed as potential source of starch over the conventional sources. The starch isolation, its composition structural morphology along with the various physicochemical properties are well discussed. Various modifications for improving the functionality of mango-seed starch (MSS) are comprehensively investigated based on the previous findings. Digestibility profile and glycaemic index of MSS reflected the presence of more resistant starch compared to other conventional starches; making it suitable ingredient for managing diabetes. The structure of mango seed starch can be easily manipulated using biological, chemical and physical methods for improving its application in the foods. Possible utilization of the MSS at large scale will improve the economic viability of the mango processing industries.
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Gaenssle ALO, Satyawan CA, Xiang G, van der Maarel MJEC, Jurak E. Long chains and crystallinity govern the enzymatic degradability of gelatinized starches from conventional and new sources. Carbohydr Polym 2021; 260:117801. [PMID: 33712149 DOI: 10.1016/j.carbpol.2021.117801] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 11/24/2022]
Abstract
Slowly digestible starches have received interest due to their lower increase of postprandial blood glucose and insulin levels and, hence, modification of starches towards slower digestibility has commercial interest. However, chemical characteristics driving enzymatic (digestive) degradation are not fully unraveled. The digestion properties of starches have been linked to their crystalline type, chain length distribution, amylose content or degree of branching, but content and length of relatively long side-chains in amylopectin has not been paid attention to. Therefore, this research focusses on the unique content and length of amylopectin side-chains from conventional and new starch sources (potato, corn, pea, and tulip) correlated to the enzymatic digestion. The rate of hydrolysis was found to be correlated with the crystalline type of starch, as previously suggested, however, the complete hydrolysis of all starches, independent of the crystalline type and source, was shown to be governed by the content of longer amylopectin chains.
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Affiliation(s)
- Aline L O Gaenssle
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Caecilia A Satyawan
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Gang Xiang
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Marc J E C van der Maarel
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
| | - Edita Jurak
- Bioproduct Engineering, Engineering and Technology Institute Groningen, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands.
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