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Wu Y, Liu Y, Jia Y, Feng C, Zhang H, Ren F. Strategic exploration of whole grain cereals in modulating the glycaemic response. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38976377 DOI: 10.1080/10408398.2024.2374055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
Abstract
In the current context, diabetes presents itself as a widespread and complex global health issue. This study explores the significant influence of food microstructure and food matrix components interaction (protein, lipid, polyphenols, etc.) on the starch digestibility and the glycaemic response of post-prandial glycemia, focusing on the potential effectiveness of incorporating bioactive components from whole grain cereals into dietary strategies for the management and potential prevention of diabetes. This study aims to integrate the regulation of postprandial glycaemic homeostasis, including the complexities of starch digestion, the significant potential of bioactive whole grain components and the impact of food processing, to develop a comprehensive framework that combines these elements into a strategic approach to diabetes nutrition. The convergence of these nutritional strategies is analyzed in the context of various prevalent dietary patterns, with the objective of creating an accessible approach to mitigate and prevent diabetes. The objective remains to coalesce these nutritional paradigms into a coherent strategy that not only addresses the current public health crisis but also threads a preventative approach to mitigate future prevalence and impact.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Chaohui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Kitami, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing, China
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Cao F, Lu S, Quek SY. Preparation, characterization and in vitro digestion of octenyl succinic anhydride-modified porous starch with different degrees of substitution. Int J Biol Macromol 2023; 253:126579. [PMID: 37648131 DOI: 10.1016/j.ijbiomac.2023.126579] [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: 05/05/2023] [Revised: 07/07/2023] [Accepted: 08/26/2023] [Indexed: 09/01/2023]
Abstract
Octenyl succinic anhydride modified porous starch (OSA-PS) with degrees of substitution (DS) from 0.0123 to 0.0427 were prepared by aqueous phase method. From SEM, PS had a porous structure which showed a rough and corrosive surface after esterification with OSA. FT-IR revealed the characteristic peaks of OSA-PS at 1725 cm-1 and 1570 cm-1. From 1H NMR spectra, OSA-PS displayed extra chemical signal peaks at 0.85 ppm, 1.25 ppm and 1.96 ppm. These results fully demonstrated that OSA groups were successfully grafted onto PS. Furthermore, as DS increased, the specific surface area (5.6464 m2/g), pore volume (0.9959 × 10-2 cm3/g) and methylene blue adsorption capacity (24.3962 mg/g) of OSA-PS reached the maximum, while its relative crystallinity (26.8112 %) and maximum thermal decomposition temperature (291.96 °C) were the minimum. In vitro digestion studies showed that with the increase of DS, OSA-PS' contents of rapidly digestible starch and slowly digestible starch decreased from 9.06 % to 6.27 % and 28.38 % to 14.61 %, respectively. In contrast, its resistant starch had an increase in content from 62.56 % to 79.12%. The results provided an effective method for obtaining a double-modified starch with high specific surface area and anti-digestibility, thus broadening the industrial application of starch.
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Affiliation(s)
- Feng Cao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Shengmin Lu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Zhejiang Provincial Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology, Ministry of Agriculture and Rural Affairs Key Laboratory of Post-Harvest Handling of Fruits, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Siew Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand; Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand.
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Bodjrenou DM, Li X, Lu X, Lei S, Zheng B, Zeng H. Resistant starch from sweet potatoes: Recent advancements and applications in the food sector. Int J Biol Macromol 2023; 225:13-26. [PMID: 36481330 DOI: 10.1016/j.ijbiomac.2022.12.002] [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: 09/04/2022] [Revised: 11/20/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
In tropical and subtropical areas, tuber and root crops are staple foods and a key source of energy. Sweet potato (SP) is currently regarded as one of the world's top ten foods because of its diverse sizes, shapes, color, and health benefits. The resistant starch (RS) content of SP is substantial. It is predicted to become the cheapest item in the food industry due to its extensive variety, food stability, emulsifier and fat substitution capabilities, and as filler. As a result, interest in SP-sourced RS has recently increased. Due to their unique nutritional and functional qualities, novelty has become a popular research focus in recent years. This review will summarize the current understanding of SP starch components and their impact on the technological and physicochemical properties of produced starch for commercial viability. The importance of sweet potato RS in addressing future RS demand sustainability is emphasized. SPs are a viable alternative to tubers as a sustainable raw material for RS production. It has an advantage over tubers because of its intrinsic nutritional value and climatic endurance. Thermal, chemical, and enzymatic treatments are effective RS manufacturing procedures. The adaptability of sweet potato RS allows for a wide range of food applications.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Faridah DN, Damaiyanti S, Indrasti D, Jayanegara A, Afandi FA. Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Sanaz Damaiyanti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
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Optimization of Microwave Pre-Cooked Conditions for Gelatinization of Adzuki Bean. Foods 2022; 11:foods11020171. [PMID: 35053904 PMCID: PMC8774316 DOI: 10.3390/foods11020171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/06/2022] [Accepted: 01/07/2022] [Indexed: 11/17/2022] Open
Abstract
Pre-cooked adzuki beans (Vigna angularis), which looks like dried adzuki bean, is easily cooked and preserved. This study aimed to optimize the microwave pre-cooked conditions on adzuki beans by applying the response surface methodology. The results showed that soaking time has a significant effect on the gelatinization degree of adzuki beans according to microwave time. The most suitable gelatinization and the sensory scores were obtained with a soaking time of 7.8 h, a microwave power of 830 W, and microwave time of 92 s. The pre-cooked treatment had no significant effect (p > 0.05) on the protein, free amino acid, fat and starch content of adzuki bean products. The results of SEM and polarized light microscopy showed that the surface and center of starch were damaged after microwave treatment. XRD showed that microwave pre-cooking did not change the crystal structure of starch and maintained the original order of type A structure while reducing the relative starch crystallinity. FT-IR showed that the pre-cooked treatment did not produce new structure in adzuki bean starch, but the ratio of 1047/1022 cm-1 was slightly decreased, indicating that the starch crystallization area decreased relative to the amorphous area and the relative crystallinity decreased. The results of FTIR were consistent with X-ray diffraction results. Therefore, microwaves improved the gelatinization of adzuki beans and made the pre-cooked adzuki beans more suitable.
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Effects of Hydrothermal and Microwave Dual Treatment and Zein on the Enzymolysis of High Amylose Corn Starch. Gels 2022; 8:gels8010029. [PMID: 35049564 PMCID: PMC8775258 DOI: 10.3390/gels8010029] [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: 11/30/2021] [Revised: 12/28/2021] [Accepted: 12/29/2021] [Indexed: 12/10/2022] Open
Abstract
Resistant starch (RS) type 2-high-amylose corn starch (HACS) was subjected to simultaneous hydrothermal (25% moisture content, 90 °C for 12 h) and microwave (35% moisture content, 40 W/g microwaving for 4 min) treatment and zein (at a zein to treated starch ratio of 1:5, 50 °C for 1 h) to improve its resistance to enzymolysis. Scanning electron microscopy (SEM) highlighted the aggregation and adhesion of the composite. The average particle size of the composite (27.65 μm) was exceeded that of both the HACS (12.52 μm) and the hydrothermal and microwave treated HACS (hydro-micro-HACS) (12.68 μm). The X-ray diffraction results revealed that the hydro-micro-HACS and composite remained B-type, while their crystallinity significantly decreased to 16.98% and 12.11%, respectively. The viscosity of the hydro-micro-HACS and composite at 50 °C was 25.41% and 35.36% lower than that of HACS. The differential scanning calorimetry (DSC) results demonstrated that the composite displayed a new endothermic peak at 95.79 °C, while the weight loss rate and decomposition temperature were 7.61% and 2.39% lower than HACS, respectively. The RS content in HACS, the hydro-micro-HACS, and composite was 47.12%, 57.28%, and 62.74%, respectively. In conclusion, hydrothermal and microwave treatment combined with zein provide an efficient physical strategy to enhance the RS type 2-HACS.
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Wei H, Liang B, Wei K, Xue L, Zeng S, Yin X. Effects of high‐pressure cooking processing on the physicochemical properties, structure and digestibility of citric acid‐esterified starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Haixiang Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Baodong Liang
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Keyi Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Liping Xue
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Shunde Zeng
- Chongqing Academy of Agricultural Science Chongqing 401329 China
| | - Xumin Yin
- Chongqing Academy of Agricultural Science Chongqing 401329 China
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Liu JL, Tsai PC, Lai LS. Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch. Molecules 2021; 26:4974. [PMID: 34443559 PMCID: PMC8401936 DOI: 10.3390/molecules26164974] [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: 07/30/2021] [Revised: 08/14/2021] [Accepted: 08/15/2021] [Indexed: 11/25/2022] Open
Abstract
The influence of hydrothermal treatments on the structural properties and digestibility of water caltrop starch was investigated. Scanning electron microscopy (SEM) showed some small dents on the surface of starch granules for samples treated with heat moisture treatment (HMT), but not for samples treated with annealing (ANN) which generally showed smoother surfaces. The gelatinization temperature of starch was generally increased by hydrothermal treatments, accompanied by a trend of decreasing breakdown viscosity. These results implied the improvement of thermal and shearing stability, particularly for HMT in comparison to ANN. After being cooked, the native and ANN-modified water caltrop starch granules were essentially burst or destroyed. On the other hand, the margin of starch granules modified by HMT and dual hydrothermal treatments remained clear with some channels inside the starch granules. X-ray diffraction revealed that the crystalline pattern of water caltrop starch changed from the CA-type to the A-type and the relative crystallinity reduced with increasing moisture levels of HMT. Results of ANN-modified water caltrop starch were mostly similar to those of the native one. Moreover, water caltrop starch modified with HMT20 and dual modification contained a pronouncedly higher resistant starch content. These results suggested that HMT, ANN, and dual modification effectively modified the functional properties of water caltrop starch.
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Affiliation(s)
| | | | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan; (J.-L.L.); (P.-C.T.)
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Tsai PC, Lai LS. In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment. Foods 2021; 10:1687. [PMID: 34441465 PMCID: PMC8393333 DOI: 10.3390/foods10081687] [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: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.
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Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
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Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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