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K R, S VK, Saravanan P, Rajeshkannan R, Rajasimman M, Kamyab H, Vasseghian Y. Exploring the diverse applications of Carbohydrate macromolecules in food, pharmaceutical, and environmental technologies. ENVIRONMENTAL RESEARCH 2024; 240:117521. [PMID: 37890825 DOI: 10.1016/j.envres.2023.117521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 09/26/2023] [Accepted: 10/25/2023] [Indexed: 10/29/2023]
Abstract
Carbohydrates are a class of macromolecules that has significant potential across several domains, including the organisation of genetic material, provision of structural support, and facilitation of defence mechanisms against invasion. Their molecular diversity enables a vast array of essential functions, such as energy storage, immunological signalling, and the modification of food texture and consistency. Due to their rheological characteristics, solubility, sweetness, hygroscopicity, ability to prevent crystallization, flavour encapsulation, and coating capabilities, carbohydrates are useful in food products. Carbohydrates hold potential for the future of therapeutic development due to their important role in sustained drug release, drug targeting, immune antigens, and adjuvants. Bio-based packaging provides an emerging phase of materials that offer biodegradability and biocompatibility, serving as a substitute for traditional non-biodegradable polymers used as coatings on paper. Blending polyhydroxyalkanoates (PHA) with carbohydrate biopolymers, such as starch, cellulose, polylactic acid, etc., reduces the undesirable qualities of PHA, such as crystallinity and brittleness, and enhances the PHA's properties in addition to minimizing manufacturing costs. Carbohydrate-based biopolymeric nanoparticles are a viable and cost-effective way to boost agricultural yields, which is crucial for the increasing global population. The use of biopolymeric nanoparticles derived from carbohydrates is a potential and economically viable approach to enhance the quality and quantity of agricultural harvests, which is of utmost importance given the developing global population. The carbohydrate biopolymers may play in plant protection against pathogenic fungi by inhibiting spore germination and mycelial growth, may act as effective elicitors inducing the plant immune system to cope with pathogens. Furthermore, they can be utilised as carriers in controlled-release formulations of agrochemicals or other active ingredients, offering an alternative approach to conventional fungicides. It is expected that this review provides an extensive summary of the application of carbohydrates in the realms of food, pharmaceuticals, and environment.
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Affiliation(s)
- Ramaprabha K
- School of Bio-Sciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India
| | - Venkat Kumar S
- Department of Petrochemical Technology, University College of Engineering, BIT Campus, Anna University, Tiruchirappalli, 620 024, Tamil Nadu, India.
| | - Panchamoorthy Saravanan
- Department of Petrochemical Technology, University College of Engineering, BIT Campus, Anna University, Tiruchirappalli, 620 024, Tamil Nadu, India
| | - R Rajeshkannan
- Department of Chemical Engineering, Annamalai University, Annamalainagar, 608002, Tamil Nadu, India
| | - M Rajasimman
- Department of Chemical Engineering, Annamalai University, Annamalainagar, 608002, Tamil Nadu, India
| | - Hesam Kamyab
- Faculty of Architecture and Urbanism, UTE University, Calle Rumipamba S/N and Bourgeois, Quito, Ecuador; Department of Biomaterials, Saveetha Dental College and Hospital, Saveetha Institute of Medical and Technical Sciences, Chennai, 600 077, India; Process Systems Engineering Centre (PROSPECT), Faculty of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Yasser Vasseghian
- Department of Chemistry, Soongsil University, Seoul, 06978, South Korea; School of Engineering, Lebanese American University, Byblos, Lebanon; University Centre for Research & Development, Department of Mechanical Engineering, Chandigarh University, Gharuan, Mohali, Punjab, 140413, India.
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Roșca MF, Păucean A, Man SM, Chiș MS, Pop CR, Pop A, Fărcaș AC. Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods. Foods 2023; 13:96. [PMID: 38201124 PMCID: PMC10778755 DOI: 10.3390/foods13010096] [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: 11/14/2023] [Revised: 12/17/2023] [Accepted: 12/24/2023] [Indexed: 01/12/2024] Open
Abstract
This review highlights Leuconostoc citreum's promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food items due to its low calorie content and unique beneficial qualities. This study summarizes recent research findings and investigates the metabolic pathways and culture conditions that favor increased mannitol production by Leuconostoc citreum. Furthermore, it investigates the several applications of mannitol in baked goods, such as its function in increasing texture, flavor and shelf life while lowering the sugar content. Sourdough-based products provide an attractive niche for mannitol integration, as customer demand for healthier and reduced-sugar options increases.
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Affiliation(s)
| | - Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary, 400372 Cluj-Napoca, Romania; (M.-F.R.); (S.M.M.); (M.S.C.); (C.R.P.); (A.P.); (A.C.F.)
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3
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Sahin AW, Atzler JJ, Crofton E, Gallagher E, Zannini E, Walter J, Arendt EK. Impact of different fibre ingredients on a low-FODMAP biscuit model system. Food Funct 2023; 14:7082-7095. [PMID: 37455535 DOI: 10.1039/d3fo00830d] [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: 07/18/2023]
Abstract
Fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) are carbohydrates which can cause symptoms of irritable bowel syndrome (IBS). Cereal-based products are high in FODMAPs, as they are part of the carbohydrate fraction in flour. Low-FODMAP products are starch-based which leads to a low dietary fibre content. Hence, the fortification with dietary fibre ingredients low in FODMAPs is essential. This study reveals the impact of three different fibre ingredients, resistant starch, cellulose, and arabinoxylan, and their interactions with each other in a low-FODMAP biscuit model system using response surface methodology. All fibre ingredients have an affinity to water which was further increased by their coexistence in the model system. Fibersym RW affected the biscuit hardness by its morphology and potential to recrystallise leading to a maximum inclusion level of 40%. VITACEL L 600-30 also increased biscuit hardness due to its plasticising character leading to a maximum inclusion of 20%. AgriFiber BFG mainly impacted the colour of the product restricting its inclusion to 2.3%. Additionally, it reduced the degree of starch digestibility of the biscuit by the formation of a film imbedding the starch granules and reducing enzyme attack. This research provides an in-depth insight into the integration potential of these fibre ingredients into a low-FODMAP biscuit, their interactions within the system and inclusion levels which allow their coexistence.
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Affiliation(s)
- Aylin W Sahin
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Jonas J Atzler
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
| | - Emily Crofton
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Eimear Gallagher
- Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland.
| | - Emanuele Zannini
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- Department of Environmental Biology, "Sapienza" University of Rome, Italy.
| | - Jens Walter
- APC Microbiome Ireland, Cork, Ireland
- School of Microbiology and Department of Medicine, University College Cork, Ireland
| | - Elke K Arendt
- University College Cork, School of Food and Nutritional Sciences, College Road, Cork, Ireland.
- APC Microbiome Ireland, Cork, Ireland
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Neylon E, Nyhan L, Zannini E, Sahin AW, Arendt EK. From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System. Foods 2023; 12:foods12071549. [PMID: 37048370 PMCID: PMC10094320 DOI: 10.3390/foods12071549] [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: 03/03/2023] [Revised: 03/31/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research investigates the effects of the inclusion of unfermented (BR-UnF), heat-sterilised (BR-Ster), and five fermented BR ingredients (using Weissella cibaria MG1 (BR-MG1), Leuconostoc citreum TR116 (BR-TR116), Lactiplantibacillus plantarum FST1.7 (BR-FST1.7), Lactobacillus amylovorus FST2.11 (BR-FST2.11), and Limosilactobacillus reuteri R29 (BR-R29) in bread. The antifungal compounds in BR ingredients and the impact of BR on dough rheology, gluten development, and dough mixing properties were analysed. Additionally, their effects on the techno-functional characteristics, in vitro starch digestibility, and sensory quality of bread were determined. BR-UnF showed dough viscoelastic properties and bread quality comparable to the baker's flour (BF). BR-MG1 inclusion ameliorated bread specific volume and reduced crumb hardness. Breads containing BR-TR116 had comparable bread quality to BF, while the inclusion of BR-R29 substantially slowed microbial spoilage. Formulations containing BR-FST2.11 and BR-FST1.7 significantly reduced the amounts of sugar released from breads during a simulated digestion and resulted in a sourdough-like flavour profile. This study highlights how BR fermentation can be tailored to achieve desired bread characteristics.
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Affiliation(s)
- Emma Neylon
- School of Food and Nutritional Science, University College Cork, T12K8AF Cork, Ireland
| | - Laura Nyhan
- School of Food and Nutritional Science, University College Cork, T12K8AF Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Science, University College Cork, T12K8AF Cork, Ireland
- Department of Environmental Biology, "Sapienza" University of Rome, 00185 Rome, Italy
| | - Aylin W Sahin
- School of Food and Nutritional Science, University College Cork, T12K8AF Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Science, University College Cork, T12K8AF Cork, Ireland
- APC Microbiome Ireland, University College Cork, Western Road, T12K8AF Cork, Ireland
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Probiotics in the Sourdough Bread Fermentation: Current Status. FERMENTATION 2023. [DOI: 10.3390/fermentation9020090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria and yeasts. During fermentation, the production of metabolites and chemical reactions occur, giving the product unique characteristics and a high sensory quality. Mastery of fermentation allows adjustment of gluten levels, delaying starch digestibility, and increasing the bio-accessibility of vitamins and minerals. This review focuses on the main steps of sourdough fermentation, the microorganisms involved, and advances in bread production with functional properties. The impact of probiotics on human health, the metabolites produced, and the main microbial enzymes used in the bakery industry are also discussed.
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Zhang G, Zhang L, Ahmad I, Zhang J, Zhang A, Tang W, Ding Y, Lyu F. Recent advance in technological innovations of sugar-reduced products. Crit Rev Food Sci Nutr 2022; 64:5128-5142. [PMID: 36454077 DOI: 10.1080/10408398.2022.2151560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Lyu Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
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7
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Mutlu C, Candal-Uslu C, Özhanlı H, Arslan-Tontul S, Erbas M. Modulating of food glycemic response by lactic acid bacteria. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Mbassi JEG, Alban N, Bertrand ZZ, Mikhail A, Eileen Bogweh N. Nutritional, organoleptic, and physical properties of biscuits made with cassava flour: effects of eggs substitution with kidney bean milk ( Phaseolus vulgaris L.). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2058014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Ngatchou Alban
- Laboratory of Food and Technology, Institute of Agricultural Research for Development (Irad), Yaoundé, Cameroon
| | - Zing Zing Bertrand
- Laboratory of Food and Technology, Institute of Agricultural Research for Development (Irad), Yaoundé, Cameroon
| | - Akhobakoh Mikhail
- Laboratory of Food and Technology, Institute of Agricultural Research for Development (Irad), Yaoundé, Cameroon
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Martínez-Miranda JG, Chairez I, Durán-Páramo E. Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review. Appl Biochem Biotechnol 2022; 194:2762-2795. [PMID: 35195836 DOI: 10.1007/s12010-022-03836-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/28/2022] [Indexed: 12/20/2022]
Abstract
Obesity, diabetes, and other cardiovascular diseases are directly related to the high consumption of processed sugars with high caloric content. The current food industry has novel trends related to replacing highly caloric sugars with non-caloric or low-calorie sweeteners. Mannitol, a polyol, represents a suitable substitute because it has a low caloric content and does not induce a glycemic response, which is crucial for diabetic people. Consequently, this polyol has multiple applications in the food, pharmaceutical, and medicine industries. Mannitol can be produced by plant extraction, chemical or enzymatic synthesis, or microbial fermentation. Different in vitro processes have been developed regarding enzymatic synthesis to obtain mannitol from fructose, glucose, or starch-derived substrates. Various microorganisms such as yeast, fungi, and bacteria are applied for microbial fermentation. Among them, heterofermentative lactic acid bacteria (LAB) represent a reliable and feasible alternative due to their metabolic characteristics. In this regard, the yield and productivity of mannitol depend on the culture system, the growing conditions, and the culture medium composition. In situ mannitol production represents a novel approach to decrease the sugar content in food and beverages. Also, genetic engineering offers an interesting option to obtain mannitol-producing strains. This review presents and discusses the most significant advances that have been made in the mannitol production through fermentation by heterofermentative LAB, including the pertinent and critical analysis of culture conditions considering broth composition, reaction systems, and their effects on productivities and yields.
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Affiliation(s)
- Juan Gilberto Martínez-Miranda
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Isaac Chairez
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Enrique Durán-Páramo
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico.
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Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112654] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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12
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Goubgou M, Songré-Ouattara LT, Bationo F, Lingani-Sawadogo H, Traoré Y, Savadogo A. Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [PMCID: PMC8483942 DOI: 10.1186/s43014-021-00071-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
AbstractBiscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits’ technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the strategies of improving the nutritional quality of biscuits and the potential health benefits associated with them. A systematic review and meta-analysis were conducted, including articles on biscuits improved by technological processes and raw materials variation. Studies were searched from Google Scholar, PubMed, Scopus, and Web of Science published between 1997 and 2020, in English and French. The meta-analysis was performed using RStudio software, version 4.0.4 to classify the biscuits. One hundred and seven eligible articles were identified. Rice, pea, potato, sorghum, buckwheat, and flaxseed flours were respectively the most found substitutes to wheat flour. But the meta-analysis shown that the copra and foxtail millet biscuit fortified with amaranth, the wheat biscuits fortified with okra, and rice biscuits fortified with soybeans had a high protein content. These biscuits therefore have a potential to be used as complementary foods. The substitution of sugar and fat by several substitutes lead to a decrease in carbohydrates, fat, and energy value. It has also brought about an increase in other nutrients such as dietary fiber, proteins/amino acids, fatty acids, and phenolic compounds. Among the sugar and fat substitutes, stevia and inulin were respectively the most used. Regarding the use of biscuits in clinical trials, they were mainly used for addressing micronutrient deficiency and for weight loss.
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De Vuyst L, Comasio A, Kerrebroeck SV. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients. Crit Rev Food Sci Nutr 2021; 63:2447-2479. [PMID: 34523363 DOI: 10.1080/10408398.2021.1976100] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Sourdough production is an ancient method to ferment flour from cereals for the manufacturing of baked goods. This review deals with the state-of-the-art of current fermentation strategies for sourdough production and the microbial ecology of mature sourdoughs, with a particular focus on the use of non-flour ingredients. Flour fermentation processes for sourdough production are typically carried out by heterogeneous communities of lactic acid bacteria and yeasts. Acetic acid bacteria may also occur, although their presence and role in sourdough production can be criticized. Based on the inoculum used, sourdough productions can be distinguished in fermentation processes using backslopping procedures, originating from a spontaneously fermented flour-water mixture (Type 1), starter culture-initiated fermentation processes (Type 2), and starter culture-initiated fermentation processes that are followed by backslopping (Type 3). In traditional recipes for the initiation and/or propagation of Type 1 sourdough productions, non-flour ingredients are often added to the flour-water mixture. These ingredients may be the source of an additional microbial inoculum and/or serve as (co-)substrates for fermentation. An example of the former is the addition of yoghurt; an example of the latter is the use of fruit juices. The survival of microorganisms transferred from the ingredients to the fermenting flour-water mixture depends on the competitiveness toward particular strains of the microbial species present under the harsh conditions of the sourdough ecosystem. Their survival and growth is also determined by the presence of the appropriate substrates, whether or not carried over by the ingredients added.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Andrea Comasio
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Simon Van Kerrebroeck
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
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14
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Sahin AW, Rice T, Coffey A. Genomic analysis of Leuconostoc citreum TR116 with metabolic reconstruction and the effects of fructose on gene expression for mannitol production. Int J Food Microbiol 2021; 354:109327. [PMID: 34247022 DOI: 10.1016/j.ijfoodmicro.2021.109327] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 06/10/2021] [Accepted: 07/01/2021] [Indexed: 01/15/2023]
Abstract
The species Leuconostoc citreum is often isolated from grain and vegetable fermentations such as sourdough, sauerkraut and kimchi. Lc. citreum has seen an increase in its use as a starter culture for various fermentations and food applications. The strain Lc. citreum TR116 has been applied previously in this laboratory aimed at sugar depletion through metabolism resulting in the reduction of fructose to mannitol, a polyol considered as a sweet carbohydrate. Besides reducing sugar, TR116 showed flavour modulating characteristics and contributes to the extension of microbial shelf life. In order to obtain a better understanding of this strain and to fully use its set of abilities, the genome of Lc. citreum TR116 was sequenced using the Illumina MiSeq, assembly with SPAdes and annotated by the Prokaryotic Genome Annotation Pipeline. Metabolic reconstruction was employed to elucidate carbohydrate, organic acid and amino acid metabolism in the strain. Of particular interest was the gene expression analysis ascertained the influence of fructose on the genes mdh and manX involved in the uptake of fructose and its conversion to mannitol. This investigation, the first in Lc. citreum, illustrates the metabolic processes involved in fermentation used by this strain and demonstrates that in the presence of fructose, expression of the genes mdh and manX is increased. The resulting transparency of the skill set of TR116 contributes highly to future functionalisation of food systems and food ingredients.
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Affiliation(s)
- Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Tom Rice
- Department of Biological Sciences, Munster Technological University, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, Cork, Ireland; APC Microbiome Institute, University College Cork, Ireland.
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15
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Functionalisation of wheat and oat bran using single-strain fermentation and its impact on techno-functional and nutritional properties of biscuits. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03755-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractThe adequate intake of dietary fibre is linked to several health benefits, for example, reducing the risk of non-communicable diseases, such as cardiovascular disease and diabetes. However, the population’s intake of dietary fibre is below the dosage recommended by the World Health Organisation. The incorporation of fibre ingredients, such as bran, in cereal based products affects the techno-functional and sensory properties, resulting in inferior product quality. To compensate quality loss, wheat bran (WB) and oat bran (OB) were fermented using the lactic acid bacterium strain Leuconostoc citreum TR116 prior to the application in a biscuit system. Two types of fermentation, one without any addition of sugars (FB) and one with the supplementation of 5% fructose and 5% sucrose to trigger the production of mannitol (FB +), were conducted and sugar and acid profiles as well as pH and total titratable acids (TTA) were evaluated. Fermented WB showed a higher TTA (+ 58%) compared to fermented OB. Furthermore, FOB + resulted in higher microbial cell count and higher residual sugars after 48 h of fermentation. The application of fermented brans in a biscuit system showed a decrease in dough stickiness (− 41.7%) and an increase in dough hardness (+ 32%). The type of bran (WB and OB) as well as the type of fermentation (FB or FB +) influenced the results of biscuit dough and biscuit quality (p < 0.005). Fermentation increased biscuit spreading, influenced biscuit snap force, enhanced crunchiness and colour formation, and lowered the predicted glycaemic index. Fermented OB (FOB +) resulted in a sensory profile comparable to the control.
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Goswami M, Sharma BD, Mendiratta SK, Pathak V. Quality improvement of refined wheat flour cookies with incorporation of functional ingredients. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Meena Goswami
- Department of Livestock Products Technology College of Veterinary Sciences and AH, DUVASU Mathura India
| | - Bhrama Dev Sharma
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Sanjod Kumar Mendiratta
- Division of Livestock Products Technology Indian Veterinary Research Institute Bareilly India
| | - Vikas Pathak
- Department of Livestock Products Technology College of Veterinary Sciences and AH, DUVASU Mathura India
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Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications. Foods 2020; 9:foods9111706. [PMID: 33233728 PMCID: PMC7699874 DOI: 10.3390/foods9111706] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/15/2020] [Accepted: 11/18/2020] [Indexed: 12/22/2022] Open
Abstract
Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain’s fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients’ baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread.
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ALIOĞLU T, ÖZÜLKÜ G. Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.28820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Huang Z, Stipkovits L, Zheng H, Serventi L, Brennan CS. Bovine Milk Fats and Their Replacers in Baked Goods: A Review. Foods 2019; 8:E383. [PMID: 31480707 PMCID: PMC6769948 DOI: 10.3390/foods8090383] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 08/17/2019] [Accepted: 08/21/2019] [Indexed: 02/06/2023] Open
Abstract
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.
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Affiliation(s)
- Zhiguang Huang
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
- Riddet Research Institute, Palmerston North 4442, New Zealand
| | - Letitia Stipkovits
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Haotian Zheng
- Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
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