1
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Luo H, Liang D, Liu Q, Zheng Y, Shen H, Li W. Investigation of the role of sodium chloride on wheat starch multi-structure, physicochemical and digestibility properties during X-ray irradiation. Food Chem 2024; 447:139012. [PMID: 38492296 DOI: 10.1016/j.foodchem.2024.139012] [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: 12/05/2023] [Revised: 02/23/2024] [Accepted: 03/09/2024] [Indexed: 03/18/2024]
Abstract
In this paper, different NaCl content was added to wheat starch and then subjected to X-ray irradiation to investigate the effect of salt on starch modification by irradiation. The results showed that the degradation of wheat starch intensified with the increase in irradiation dose. When irradiated at the same dose, wheat starch with sodium chloride produced shorter chains, lower molecular weight and amylose content, and higher crystallinity, solubility, and resistant starch than wheat starch without sodium chloride. The energy generated by X-rays dissociating sodium chloride caused damage to the glycoside bonds of the starch molecule. With a further increase in the mass fraction of NaCl, the hydrogen bonds of the starch molecules were broken, and the double helix structure was depolymerized, which exacerbated the extent of irradiation-modified wheat starch. At the same time, starch molecules will be rearranged to form a more stable structure.
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Affiliation(s)
- Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Danyang Liang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Qing Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi, 712100 Yangling, People's Republic of China.
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2
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Ji S, Zhao S, Qiao D, Xu Y, Jia C, Niu M, Zhang B. Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix. Carbohydr Polym 2024; 335:122072. [PMID: 38616094 DOI: 10.1016/j.carbpol.2024.122072] [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: 12/18/2023] [Revised: 02/25/2024] [Accepted: 03/15/2024] [Indexed: 04/16/2024]
Abstract
The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length (ξ) and radius of gyration (Rg) obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.
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Affiliation(s)
- Shengsong Ji
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China.
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3
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Malunga LN, Thandapilly SJ, Hucl PJ, Ames N. Effects of Genotype and Growing Year on the Nutritional Composition and Pasting Properties of Glabrous Canary Seed ( Phalaris canariensis L.) Groat Flours. Foods 2024; 13:1786. [PMID: 38891013 PMCID: PMC11171547 DOI: 10.3390/foods13111786] [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: 05/10/2024] [Revised: 05/24/2024] [Accepted: 06/01/2024] [Indexed: 06/20/2024] Open
Abstract
Canary seed flour is a new food ingredient that the United States Food and Drug Administration (FDA) and Health Canada recently granted Generally Regarded as Safe (GRAS) status. Stability in nutritional composition and functional properties is an essential characteristic of food ingredients for consistency in nutritional quality and performance in processing. This work assessed the effect of genotypic and environmental variation on the nutritional (protein, starch, amylose, oil, dietary fiber, minerals and fat-soluble vitamins) and pasting (as measured in viscosity (peak, trough, breakdown, final, and setback), peak time, and pasting temperatures) properties of Canary seed. The samples included four Canary seed varieties grown in randomized complete block design experiments at one location for two growing seasons. In general, the nutritional composition of Canary seed flour was not affected by genotype, growing year, and their interaction except for starch content, which was significantly affected by the growing year (p < 0.0001), and iron content, which was affected by genotypic variation (p < 0.0001). The pasting properties of Canary seed flour were significantly (p < 0.001) affected by both genotypic and growing year variation but not their interaction. Our results suggest that the food industry should measure starch and iron content prior to processing to ensure consistency in nutritional labeling. Also, for those applications where starch pasting properties are essential, the manufacturer should consider measuring the RVA pasting viscosities for every batch of raw material. The results have provided the baseline knowledge of which nutritional or functional properties of Canary seed flour can be improved through breeding and agronomy programs to ensure the reliability of Canary seed as an ingredient.
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Affiliation(s)
- Lovemore Nkhata Malunga
- Agriculture and Agri-Food Canada, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada;
- Richardson Centre for Food Technology and Research, University of Manitoba, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 6C5, Canada
| | - Sijo Joseph Thandapilly
- Agriculture and Agri-Food Canada, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada;
- Richardson Centre for Food Technology and Research, University of Manitoba, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 6C5, Canada
| | - Pierre J. Hucl
- Crop Development Centre, University of Saskatchewan, Saskatoon, AB S7N 5A2, Canada;
| | - Nancy Ames
- Agriculture and Agri-Food Canada, 196 Innovation Drive, Winnipeg, MB R3T 6C5, Canada;
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4
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Yousefi A, Ako K, Jekle M. Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties. Int J Biol Macromol 2024; 259:129344. [PMID: 38218282 DOI: 10.1016/j.ijbiomac.2024.129344] [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: 11/03/2023] [Revised: 12/28/2023] [Accepted: 01/07/2024] [Indexed: 01/15/2024]
Abstract
This study aimed to investigate the influence of incorporating Lepidium perfoliatum seed gum (LPSG) into wheat starch (WS) at various mixing ratios on its FTIR, DSC, steady and dynamic rheological properties, pasting attributes, syneresis, and particle size distributions characteristics. The interaction between WS and LPSG was purely based on hydrogen-bonding. It was found that the onset (To) and peak (Tp) temperatures of the LPSG-rich mixtures increased by 10 % and 8 %, respectively, while the enthalpy (ΔH) decreased by 70 % compared to WS. A higher LPSG ratio led to a decrease in the frequency dependence of storage modulus (G'), as well as an increase in the pseudoplasticity of the mixtures. The in-shear structural recovery test showed that the rate of recovery (R, %) increased with an increasing LPSG ratio. The pasting results demonstrated that the 9/1 ratio had the highest final viscosity and the lowest relative breakdown. Applying 1 to 5 freeze-thaw cycles resulted in a 50 % to 70 % decrease in syneresis for the 9/1 mixing ratio in comparison to WS, respectively. The incorporation of LPSG into WS resulted in higher static and dynamic magnitudes of yield stress, as well as an increase in particle size when compared to WS.
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Affiliation(s)
- Alireza Yousefi
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Komla Ako
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
| | - Mario Jekle
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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5
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Chen C, Li G, Corke H, Zhu F. Physicochemical properties of starch in sodium chloride solutions and sucrose solutions: Importance of starch structure. Food Chem 2023; 421:136141. [PMID: 37084593 DOI: 10.1016/j.foodchem.2023.136141] [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: 01/03/2023] [Revised: 04/04/2023] [Accepted: 04/09/2023] [Indexed: 04/23/2023]
Abstract
The influences of sodium chloride (NaCl)/sucrose on starch properties as affected by starch structural characteristics are little understood. In this study, the effects were observed in relation to the chain length distribution (from size exclusion chromatography) and granular packing (inferred through morphological observation and determination of swelling factor and paste transmittance) of starches. Adding NaCl/sucrose dramatically delayed the gelatinization of starch that had a high ratio of short-to-long amylopectin chains and had loose granular packing. The effects of NaCl on the viscoelasticity of gelatinizing starch were related to the flexibility of amylopectin internal structure. Effects of NaCl/sucrose on starch retrogradation varied with starch structure, co-solute concentration, and analytical method. The co-solute-induced changes in retrogradation were highly associated with amylose chain length distribution. Sucrose strengthened the weak network formed by short amylose chains, while the effect was not significant on amylose chains that were capable of forming strong networks.
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Affiliation(s)
- Chuanjie Chen
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, Guangdong, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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6
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Liu Z, Chen X, Dai Q, Xu D, Hu L, Li H, Hati S, Chitrakar B, Yao L, Mo H. Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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7
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Wardhana YW, Aanisah N, Sopyan I, Hendriani R, Chaerunisaa AY. Gelling Power Alteration on Kappa-Carrageenan Dispersion through Esterification Method with Different Fatty Acid Saturation. Gels 2022; 8:752. [PMID: 36421574 PMCID: PMC9689426 DOI: 10.3390/gels8110752] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/17/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2023] Open
Abstract
The physicochemical properties of κ-carrageenan gels and their ester forms derived from different fatty-acid saturations were characterized and compared with those of native κ-carrageenan. Furthermore, stearic and oleic acids were used as the saturated and unsaturated fatty acids, respectively. Fourier-transform infrared (FTIR) spectra confirmed the introduction of the ester into the κ-carrageenan backbone. The thermogravimetric analysis showed that thermal stability increased along with the level of unsaturation, but there was a decrease in viscosity, hardness, and syneresis, which caused the consistency of the product to become more elastic. The results also showed that the ester form still has a swelling ability that is almost the same as that of κ-carrageenan. After being formulated into a gel dosage form, the product was successfully produced from the ester with unsaturated fatty acids, and it was more elastic than native κ-carrageenan and had good physical properties with spreadability that meets the requirements for topical preparations.
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Affiliation(s)
- Yoga W. Wardhana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Nuur Aanisah
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu 94118, Indonesia
| | - Iyan Sopyan
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Rini Hendriani
- Department of Pharmacology and Clinical Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Anis Y. Chaerunisaa
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
- Dosage Form Development Research Center, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
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8
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Makowska A, Dwiecki K, Kubiak P, Baranowska HM, Lewandowicz G. Polymer-Solvent Interactions in Modified Starches Pastes-Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach. Polymers (Basel) 2022; 14:polym14152977. [PMID: 35893941 PMCID: PMC9331432 DOI: 10.3390/polym14152977] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 12/25/2022] Open
Abstract
Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).
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Affiliation(s)
- Agnieszka Makowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland;
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland;
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-8466005
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9
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Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107173] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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10
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Vedantam SK, Sagili JL, Dikkala PK, Sridhar K. Functional, thermal, pasting, and rheological properties of gluten‐free maize composite flour: Effect of moth bean flour and hydrocolloid addition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Sai Krishna Vedantam
- Department of Agricultural Engineering Aditya Engineering College Surampalem India
| | | | - Praveen Kumar Dikkala
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Kandi Sridhar
- Department of Food Science Fu Jen Catholic University New Taipei City Taiwan
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11
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Luo Y, Cheng H, Niu L, Xiao J. Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism. STARCH-STARKE 2021. [DOI: 10.1002/star.202100193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yunmei Luo
- School of Foods Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Hao Cheng
- Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering Guangxi University of Science and Technology Liuzhou 545006 China
| | - Liya Niu
- School of Foods Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jianhui Xiao
- School of Foods Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
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12
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Jha AK, Kumari S, Gupta AK, Shashank A. Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch (
Amaranthus cruentus
L.) by addition of almond gum and gum ghatti powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Avinash Kumar Jha
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sonam Kumari
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Arun Kumar Gupta
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Abhinay Shashank
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi India
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13
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Liu Z, Bhandari B, Guo C, Zheng W, Cao S, Lu H, Mo H, Li H. 3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet. Foods 2021; 10:foods10092189. [PMID: 34574299 PMCID: PMC8465407 DOI: 10.3390/foods10092189] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 12/04/2022] Open
Abstract
With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein and bioactive compounds, is suitable for elderly, but its hard texture was not friendly to the elderly with dysphagia. This study investigated the feasibility of production of dysphagic product using shiitake mushroom by 3D printing with various gums addition, including arabic gum (AG), xanthan gum (XG) and k-carrageenan gum (KG) at concentrations of 0.3%, 0.6% and 0.9% (w/w). Data suggested that XG and KG incorporation significantly increased inks’ mechanical strength by decreasing water mobility and promoting the formation of hydrogen bond, enabling 3D printed objects with great self-supporting capacity. The XG containing and KG-0.3% samples were categorized into level 5—minced and moist dysphagia diet within international dysphagia diet standardization initiative (IDDSI) framework. AG addition decreased mechanical strength and viscosity, hardness and self-supporting capacity of 3D printed constructions. AG-0.3% and AG-0.6% samples could not be classified as dysphagia diets based on IDDSI tests. This study provides useful information for dysphagia diet development with appealing appearance by 3D printing.
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Affiliation(s)
- Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (Z.L.); (W.Z.); (S.C.); (H.L.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Chaofan Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
| | - Wenqi Zheng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (Z.L.); (W.Z.); (S.C.); (H.L.)
| | - Shangqiao Cao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (Z.L.); (W.Z.); (S.C.); (H.L.)
| | - Hongyu Lu
- Jiangsu Provincial Supervising and Testing Research Institute for Products’ Quality, Nanjing 210000, China;
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (Z.L.); (W.Z.); (S.C.); (H.L.)
- Correspondence:
| | - Hongbo Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (Z.L.); (W.Z.); (S.C.); (H.L.)
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14
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Abdel-Aal ESM. Nutritional and functional attributes of hairless canary seed groats and components and their potential as functional ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Hossain KMZ, Calabrese V, da Silva MA, Bryant SJ, Schmitt J, Ahn-Jarvis JH, Warren FJ, Khimyak YZ, Scott JL, Edler KJ. Monovalent Salt and pH-Induced Gelation of Oxidised Cellulose Nanofibrils and Starch Networks: Combining Rheology and Small-Angle X-ray Scattering. Polymers (Basel) 2021; 13:951. [PMID: 33808830 PMCID: PMC8003611 DOI: 10.3390/polym13060951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 01/01/2023] Open
Abstract
Water quality parameters such as salt content and various pH environments can alter the stability of gels as well as their rheological properties. Here, we investigated the effect of various concentrations of NaCl and different pH environments on the rheological properties of TEMPO-oxidised cellulose nanofibril (OCNF) and starch-based hydrogels. Addition of NaCl caused an increased stiffness of the OCNF:starch (1:1 wt%) blend gels, where salt played an important role in reducing the repulsive OCNF fibrillar interactions. The rheological properties of these hydrogels were unchanged at pH 5.0 to 9.0. However, at lower pH (4.0), the stiffness and viscosity of the OCNF and OCNF:starch gels appeared to increase due to proton-induced fibrillar interactions. In contrast, at higher pH (11.5), syneresis was observed due to the formation of denser and aggregated gel networks. Interactions as well as aggregation behaviour of these hydrogels were explored via ζ-potential measurements. Furthermore, the nanostructure of the OCNF gels was probed using small-angle X-ray scattering (SAXS), where the SAXS patterns showed an increase of slope in the low-q region with increasing salt concentration arising from aggregation due to the screening of the surface charge of the fibrils.
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Affiliation(s)
- Kazi M. Zakir Hossain
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Vincenzo Calabrese
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Marcelo A. da Silva
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Saffron J. Bryant
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Julien Schmitt
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Jennifer H. Ahn-Jarvis
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | - Frederick J. Warren
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | | | - Janet L. Scott
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
| | - Karen J. Edler
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
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Garzon R, Rosell CM. Rapid assessment of starch pasting using a rapid force analyzer. Cereal Chem 2020. [DOI: 10.1002/cche.10365] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Raquel Garzon
- Institute of Agrochemistry and Food Technology (IATA‐CSIC) Valencia Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA‐CSIC) Valencia Spain
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Le Thanh-Blicharz J, Lewandowicz J. Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices. Foods 2020; 9:E1073. [PMID: 32781773 PMCID: PMC7464650 DOI: 10.3390/foods9081073] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 08/03/2020] [Accepted: 08/04/2020] [Indexed: 12/23/2022] Open
Abstract
Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.
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Affiliation(s)
- Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology, Starołęcka 40, 61-361 Poznań, Poland
| | - Jacek Lewandowicz
- Faculty of Engineering Management, Poznań University of Technology, Jacka Rychlewskiego 2, 60-965 Poznań, Poland;
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18
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Abdel-Aal ESM, Hernandez M, Rabalski I, Hucl P. Composition of hairless canary seed oil and starch-associated lipids and the relationship between starch pasting and thermal properties and its lipids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109257] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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