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Güven Ö, Şensoy İ. Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5724-5734. [PMID: 38380826 DOI: 10.1002/jsfa.13401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 11/22/2023] [Accepted: 02/21/2024] [Indexed: 02/22/2024]
Abstract
BACKGROUND Dietary fibers (DFs) may influence the structural, nutritional and techno-functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and the present study investigated the effects of short-chain and long-chain inulin and cellulose on the structural and digestive properties of wheat starch. RESULTS The combined use of differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) provided insights into the structural changes in starch and inulin at different levels. Short-chain and long-chain inulin had higher water retention capacity and a potential to limit starch gelatinization. The FTIR results revealed an interaction between starch and inulin. Scanning electron microscopy analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR and scanning electron microscopy analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs. CONCLUSION The present study highlights the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short-chain and long-chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C for 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Özge Güven
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - İlkay Şensoy
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Feng H, Cheng B, Lim J, Li B, Li C, Zhang X. Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review. Compr Rev Food Sci Food Saf 2024; 23:e13355. [PMID: 38685870 DOI: 10.1111/1541-4337.13355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/01/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.
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Affiliation(s)
- Hongyan Feng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Bo Cheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Jongbin Lim
- Department of Food Bioengineering, Jeju National University, Jeju, Republic of Korea
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Xiaowei Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Zhu Z, Sun C, Wang C, Mei L, He Z, Mustafa S, Du X, Chen X. The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types. Int J Biol Macromol 2024; 255:128213. [PMID: 37989032 DOI: 10.1016/j.ijbiomac.2023.128213] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/26/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
The effects of soy protein isolate hydrolysate (SPIH) on the physicochemical properties and digestive characteristics of three starch types (wheat, potato, and pea) were investigated. Fourier-transform infrared spectroscopy and molecular dynamics simulations showed that hydrogen bonds were the driving force of the interaction between SPIH and starch. Furthermore, the SPIH was predicted to preferentially bind to the terminal region of starch using molecular dynamics simulations. Compared to pure starch, adding 20 % SPIH to wheat starch, potato starch, and pea starch, the content of resistant starch increased by 39.71 %, 125.66 % and 37.83 %, respectively. Both the radial distribution function (RDF) and low field-nuclear magnetic resonance (LF-NMR) showed that SPIH reduced the flow of water molecules in starch, indicating that SPIH competed with starch for water molecules. Multiple characterization experiments and molecular dynamics simulations confirmed that the anti-digestibility mechanism of SPIH on natural starches with different crystal types could be attributed to the interaction between starch and SPIH, which decreased the catalytic efficiency of amylase. This study clarified the anti-digestibility mechanism of SPIH on natural starches, which provides new insights into the production of low-glycemic index foods for the diabetic population.
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Affiliation(s)
- Zhijie Zhu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Chengyi Sun
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Caihong Wang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Liping Mei
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhaoxian He
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Saddam Mustafa
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
| | - Xu Chen
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
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Chumroenvidhayakul S, Thilavech T, Abeywardena M, Adisakwattana S. Investigating the Impact of Dragon Fruit Peel Waste on Starch Digestibility, Pasting, and Thermal Properties of Flours Used in Asia. Foods 2022; 11:foods11142031. [PMID: 35885274 PMCID: PMC9321922 DOI: 10.3390/foods11142031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 06/29/2022] [Accepted: 07/06/2022] [Indexed: 11/16/2022] Open
Abstract
As a by-product of dragon fruit consumption, dragon fruit peel (DFP) was developed into powder as a natural ingredient. Nevertheless, the effect of DFP on the physicochemical properties of flours used in Asian food processing and cooking remains unknown. In this study, starch digestibility, thermal, pasting, and physicochemical properties of DFP and flours (potato, rice, glutinous rice, and wheat) were characterized. It was found that DFP contained 65.2% dietary fiber together with phenolic compounds, betacyanins, and antioxidant activity. The results demonstrated that DFP (from 125 to 500 mg) reduced starch digestibility of flours, rapidly digestible starch, and slowly digestible starch, along with an increased proportion of undigested starch. A marked increase in phenolic compounds, betacyanins, and antioxidant activity occurred when DFP and flour were incubated for 180 min under simulated gastrointestinal digestion. The results indicate that bioactive compounds in DFP were highly bioaccessible and remained intact after digestion. Moreover, DFP exerted a significantly lower gelatinization enthalpy of flours with increasing peak viscosity and setback with decreasing pasting temperature. FTIR confirmed the decreased ratio at 1047/1022 cm−1, indicating the disruption of short-range orders of starch and DFP. These findings would expand the scope of DFP food applications and provide a knowledge basis for developing DFP flour-based products.
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Affiliation(s)
- Siriwan Chumroenvidhayakul
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Thavaree Thilavech
- Department of Food Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand;
| | | | - Sirichai Adisakwattana
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand;
- Correspondence: ; Tel.: +66-2-218-1099 (ext. 111)
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