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Zang Z, Gong X, Cao L, Ni H, Chang H. Resistant starch from yam: Preparation, nutrition, properties and applications in the food sector. Int J Biol Macromol 2024; 273:133087. [PMID: 38871109 DOI: 10.1016/j.ijbiomac.2024.133087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 06/06/2024] [Accepted: 06/09/2024] [Indexed: 06/15/2024]
Abstract
Yam is a significant staple food and starch source, particularly in tropical and subtropical regions, holding the fourth position among the world's top ten tuber crops. Yam tubers are rich in essential nutrients and a diverse range of beneficial plant compounds, which contribute to their multifaceted beneficial functions. Furthermore, the abundant starch and resistant starch (RS) content in yam can fulfil the market demand for RS. The inherent and modified properties of yam starch and RS make them versatile ingredients for a wide range of food products, with the potential to become one of the most cost-effective raw materials in the food industry. In recent years, research on yam RS has experienced progressive expansion. This article provides a comprehensive summary of the latest research findings on yam starch and its RS, elucidating the feasibility of commercial RS production and the technology's impact on the physical and chemical properties of starch. Yam has emerged as a promising reservoir of tuber starch for sustainable RS production, with thermal, chemical, enzymatic and combination treatments proving to be effective manufacturing procedures for RS. The adaptability of yam RS allows for a wide range of food applications.
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Affiliation(s)
- Ziyan Zang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Xiaoxiao Gong
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Linhai Cao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hongxia Ni
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
| | - Hui Chang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
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Suriya M, Haripriya S, Meera K, Reddy CK. Influence of blanching treatment and drying methods on the nutritional composition, functional, and antioxidant properties of elephant foot yam (
Amorphophallus paeoniifolius)
flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- M. Suriya
- Department of Food Science and Technology Pondicherry University 605014 Puducherry India
- Centre for Food Technology Anna University 600025 Chennai India
| | | | - K. Meera
- Department of Food Science and Technology Pondicherry University 605014 Puducherry India
| | - Chagam Koteswara Reddy
- Department of Biochemistry and Bioinformatics Institute of Science GITAM (Deemed to be University), Visakhapatnam 530045 India
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Adomėnienė A, Venskutonis PR. Dioscorea spp.: Comprehensive Review of Antioxidant Properties and Their Relation to Phytochemicals and Health Benefits. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082530. [PMID: 35458730 PMCID: PMC9026138 DOI: 10.3390/molecules27082530] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 03/25/2022] [Accepted: 04/08/2022] [Indexed: 12/23/2022]
Abstract
Dioscorea, consisting of over 600 species, is the most important genus in the Dioscoreaceae family; however, the practically used plants, which are commonly called yam, are restricted to a remarkably smaller number of species. Numerous studies have reported the high nutritional value of yam, particularly as an alternative source of starch and some important micronutrients. Several Dioscorea species are widely used for various medicinal purposes as well. In many studies, the bioactivities and health benefits of Dioscorea extracts and other preparations have been related to the presence of phytochemicals, which possess antioxidant properties; they are related mainly to radical-scavenging capacity in chemical assays and positive effects on the endogenous antioxidant system in cell-based and in vivo assays. Considering the increasing number of publications on this topic and the absence of comprehensive and focused review papers on antioxidant potential, this article summarizes the results of studies on the antioxidant properties of Dioscorea spp. and their relation to phytochemicals and health benefits. A comprehensive survey of the published articles has revealed that the majority of studies have been performed with plant tubers (rhizomes, roots), while reports on leaves are rather scarce. In general, leaf extracts demonstrated stronger antioxidant potential than tuber preparations. This may be related to the differences in phytochemical composition: saponins, phenanthrenes and, for some pigment-rich species (purple yams), anthocyanins are important constituents in tubers, while phenolic acids and flavonoids are characteristic phytochemicals in the leaves. The review may assist in explaining ethnopharmacological knowledge on the health benefits of Dioscorea plants and their preparations; moreover, it may foster further studies of poorly investigated species, as well as their wider application in developing new functional foods and nutraceuticals.
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Karigidi KO, Olaiya CO. Improving the nutritional quality of yam flour by substitution with Curculigo pilosa and in vitro digestibility and sensory analysis of its pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01114-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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5
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Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9081280] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.
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VICTORIANO LGONZÁLEZ, VERA NGÜEMES, SIMENTAL SSOTO, HERNÁNDEZ JP, LIRA AQUINTERO, MARTINI JPILONI. Quality properties of doughs and noodles using chayotextle (Sechiem edule) flours. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.30219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Li QM, Li Y, Zou JH, Guo SY, Wang F, Yu P, Su XJ. Influence of Adding Chinese Yam ( Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread. Foods 2020; 9:foods9030256. [PMID: 32121041 PMCID: PMC7142644 DOI: 10.3390/foods9030256] [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: 02/05/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 01/30/2023] Open
Abstract
Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.
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Affiliation(s)
- Qing-Ming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China
| | - Yan Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Jin-Hao Zou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Shi-Yin Guo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Feng Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China
| | - Peng Yu
- College of Science, Hunan Agricultural University, Changsha 410128, China;
| | - Xiao-Jun Su
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China
- Correspondence: ; Tel.: +86-731-8467-3522
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Demir E, Senocak A, Tassembedo-Koubangoye MF, Demirbas E, Aboul-Eneın HY. Electrochemical Evaluation of the Total Antioxidant Capacity of Yam Food Samples on a Polyglycine-Glassy Carbon Modified Electrode. CURR ANAL CHEM 2020. [DOI: 10.2174/1573411014666180619143729] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Background:
The total antioxidant capacity of yam food grown in southern African regions
was investigated by a polyglycine-glassy carbon modified electrode. The modified electrode was fabricated
using glycine solution on glassy carbon electrode by electrodeposition method. The proposed
modified electrode is found to be nearly 3.15-fold more sensitive than the bare electrode. For the
measurement of the total antioxidants of yam, differential pulse stripping voltammetry (DPSV) was
employed with standard quercetin compound.
Methods:
The total antioxidant capacity of yam was deduced by DPSV and cyclic voltammetry (CV)
methods. The basic parameters for the stripping technique such as pH, accumulation time and accumulation
potential were optimized as 20 s, 200 mV and a pH of 3 Britton-Robinson (B-R) buffer solutions
in 0.5 mg quercetin/L, respectively.
Results:
In the optimization condition, the linear working range was determined between 5.0 μg/L and
80.0 µg/L for the quercetin. The detection (LOD) and quantification (LOQ) limits of quercetin were
found to be 0.39 µg/L and 1.39 µg/L on the modified electrode by DPSV, respectively. The procedure
was also applied to natural yam samples and total antioxidant capacity of 0.1 kg of yam was determined
as 96.15 ± 0.85 µg/L of equivalent quercetin at 95% confidence level with the relative standard
deviations of 0.88%.
Conclusion:
Sensitive and selective voltammetric method was developed for the determination of total
antioxidant capacity in yam. Moreover, the modified polyglycine-glassy carbon electrode was constructed
more selectively for quercetin. As a result, a simple, sensitive and rapid new voltammetric
method for the determination of antioxidants has been developed using the modified electrode.
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Affiliation(s)
- Ersin Demir
- Department of Food Engineering, Faculty of Engineering, Okan University, Istanbul, 34959, Turkey
| | - Ahmet Senocak
- Department of Chemistry, Gebze Technical University, 41400 Gebze, Kocaeli, Turkey
| | | | - Erhan Demirbas
- Department of Chemistry, Gebze Technical University, 41400 Gebze, Kocaeli, Turkey
| | - Hassan Y. Aboul-Eneın
- Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, National Research Centre, Dokki, Giza 12622, Egypt
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Tangjaidee P, Xiang J, Yin H, Wen X, Quek SY. Selenium, fibre, and protein enrichment of rice product: extrusion variables and product properties. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyy028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Pipat Tangjaidee
- Food Science, School of Chemical Science, University of Auckland, Auckland, New Zealand
| | - Jiqian Xiang
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Hongqing Yin
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Xiaolong Wen
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Siew Young Quek
- Food Science, School of Chemical Science, University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North, New Zealand
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Desai AS, Brennan MA, Guo X, Zeng XA, Brennan CS. Fish Protein and Lipid Interactions on the Digestibility and Bioavailability of Starch and Protein from Durum Wheat Pasta. Molecules 2019; 24:E839. [PMID: 30818770 PMCID: PMC6429422 DOI: 10.3390/molecules24050839] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 02/18/2019] [Accepted: 02/20/2019] [Indexed: 01/10/2023] Open
Abstract
This research focussed on the utilisation of salmon protein and lipid to manipulate pasta's glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour in amounts from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both gastric digestion (179%) and pancreatic digestion (133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenols and protein in the pasta samples which affect overall protein digestibility levels.
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Affiliation(s)
- Ajay S Desai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
| | - Margaret A Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Charles S Brennan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
- Riddet Research Institute, Palmerston North 4442, New Zealand.
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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