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Li F, Muhmood A, Akhter M, Gao X, Sun J, Du Z, Wei Y, Zhang T, Wei Y. Characterization, health benefits, and food applications of enzymatic digestion- resistant dextrin: A review. Int J Biol Macromol 2023; 253:126970. [PMID: 37730002 DOI: 10.1016/j.ijbiomac.2023.126970] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 07/19/2023] [Accepted: 09/15/2023] [Indexed: 09/22/2023]
Abstract
Resistant dextrin or resistant maltodextrin (RD), a short-chain glucose polymer that is highly resistant to hydrolysis by human digestive enzymes, has shown broad developmental prospects in the food industry and has gained substantial attention owing to its lack of undesirable effects on the sensory features of food or the digestive system. However, comprehensive fundamental and application information on RD and how RD improves anti-diabetes and obesity have not yet been received. Therefore, the characterization, health benefits and application of RD in various fields are summarized and discussed in the current study. Typically, RD is prepared by the acid thermal method and possesses excellent physicochemical properties, including low viscosity, high solubility, storage stability, and low retro-gradation, which are correlated with its low molecular weight (Mw) and non-digestible glycosidic linkages. In contrast, RD prepared by the simultaneous debranching and crystallization method has low solubility and high crystallinity. The ingestion of RD can positively affect metabolic diseases (diabetes and obesity) in animals and humans by producing short-chain fatty acids (SCFAs), and facilitating the inflammatory response. Moreover, RD has been widely used in the beverage, dairy products, and dessert industries due to its nutritional value and textural properties without unacceptable quality loss. More studies are required to further explore RD application potential in the food industry and its role in the management of different chronic metabolic disorders.
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Affiliation(s)
- Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Luhua Group Co., Ltd., Laiyang 265200, China
| | - Atif Muhmood
- Department of Agroecology, Aarhus University, Denmark.
| | - Muhammad Akhter
- College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China
| | - Xiang Gao
- College of Life Science, Qingdao University, Qingdao 266071, China; Shandong Huatao Food Co., Ltd., Weifang 262100, China.
| | - Jie Sun
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Zubo Du
- Shandong Luhua Group Co., Ltd., Laiyang 265200, China.
| | - Yuxi Wei
- College of Life Science, Qingdao University, Qingdao 266071, China.
| | - Ting Zhang
- Henan University of Technology, Grain College, Zhengzhou 450000, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
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Santos RAD, Rodrigues RDL, Lima MBDD, Nascimento EBD, Carvalho AMBD, Gadelha CADA, Gadelha TS. Influence of aqueous yam extract and goat milk casein powder on the characteristics of goat Greek-style yogurt. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Tao C, Wang K, Liu X, Gou E. Effects of potato starch on the properties of wheat dough and the quality of fresh noodles. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1768152] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Chunsheng Tao
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, China
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, China
| | - Kejian Wang
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, China
| | - Xuejun Liu
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, China
| | - Ertong Gou
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University, Beijing, China
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Tao C, Wang K, Liu X, Shi W, Liu Y, Gou E. Effects of Potato Powder and Starch on the Pasting, Rheological, and Thermal Properties of Dough. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chunsheng Tao
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology
| | - Kejian Wang
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology
| | - Xuejun Liu
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
| | - Wentian Shi
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
| | - Yude Liu
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
| | - Ertong Gou
- School of Materials Science and Mechanical Engineering, Beijing Technology and Business University
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Kimoto-Nira H, Ohashi Y, Amamiya M, Moriya N, Ohmori H, Sekiyama Y. Fermentation of onion (Allium cepa L.) peel by lactic acid bacteria for production of functional food. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00276-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Dabbagh Moghaddam A, Garavand F, Razavi SH, Dini Talatappe H. Production of saffron-based probiotic beverage by lactic acid bacteria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9888-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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