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Mironeasa S, Coţovanu I, Mironeasa C, Ungureanu-Iuga M. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants (Basel) 2023; 12:1453. [PMID: 37507991 PMCID: PMC10376774 DOI: 10.3390/antiox12071453] [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: 06/15/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.
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Affiliation(s)
- Silvia Mironeasa
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coţovanu
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Mădălina Ungureanu-Iuga
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Mountain Economy Center (CE-MONT), "Costin C. Kiriţescu" National Institute of Economic Researches (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
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Tang X, Wang Z, Zheng J, Kan J, Chen G, Du M. Physicochemical, structure properties and in vitro hypoglycemic activity of soluble dietary fiber from adlay ( Coix lachryma-jobi L. var. ma-yuen Stapf) bran treated by steam explosion. Front Nutr 2023; 10:1124012. [PMID: 36819706 PMCID: PMC9937059 DOI: 10.3389/fnut.2023.1124012] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 01/16/2023] [Indexed: 02/05/2023] Open
Abstract
To enhance the content of adlay bran soluble dietary fiber (SDF) and improve its functionality, we investigated the influences of steam explosion (SE) on the physicochemical, structural properties, and in vitro hypoglycemic activities of adlay bran SDF. The cellulose, hemicellulose, and lignin contents of adlay bran decreased significantly after SE treatment. When the SE strength was 0.8 MPa for 3 min, the SDF content was 9.37%, which was a significant increase of 27.48% compared to the control. Under these conditions, SDF showed the highest oil-holding capacity (OHC) (2.18 g/g), cholesterol adsorption capacity (CAC) (27.29 mg/g), glucose adsorption capacity (GAC) (15.54 mg/g), glucose dialysis retardation index (GDRI) (36.57%), and α-Amylase activity inhibition ratio (α-AAIR) (74.14%). Compared with SDF from untreated adlay bran, SDF from SE-treated adlay bran showed lower weight molecular. In addition, differential scanning calorimetry (DSC) measurement showed that the peak temperature of SDF from adlay bran treated by SE increased by 4.19°C compared to the untreated SDF sample. The structure of SDF from adlay bran treated by SE showed that the SDF surface was rough and poriferous and the specific surface areas increased. In conclusion, SE pretreatment increases the content of SDF in adlay bran and improves its physicochemical, structural properties, and biological activities, which will be beneficial for the further exploitation of adlay bran.
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Affiliation(s)
- Xinjing Tang
- College of Food Science, Southwest University, Chongqing, China,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China,Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
| | - Zhirong Wang
- College of Food Science, Southwest University, Chongqing, China,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, China,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Guangjing Chen
- College of Food Science, Southwest University, Chongqing, China,College of Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou, China
| | - Muying Du
- College of Food Science, Southwest University, Chongqing, China,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China,Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China,*Correspondence: Muying Du,
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Zou X, Xu X, Chao Z, Jiang X, Zheng L, Jiang B. Properties of plant-derived soluble dietary fibers for fiber-enriched foods: A comparative evaluation. Int J Biol Macromol 2022; 223:1196-1207. [PMID: 36347374 DOI: 10.1016/j.ijbiomac.2022.11.008] [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: 08/28/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/08/2022]
Abstract
Plant-derived soluble dietary fibers (SDF) have many important physiological functions and the applications of SDF vary based on their properties, which are worth further investigating for fiber-enriched food production. In this study, SDF derived from konjac, apple, chicory, flaxseed, orange, psyllium seed, soybean and oat were purified, and their structural, physicochemical and functional properties were systematically evaluated. Monosaccharide composition analysis showed that these SDF belonged to heteropolysaccharides, of which konjac, psyllium seed, apple, soybean and oat SDF were glucomannan, arabinoxylan, pectin, arabinogalactan and glucan, respectively. The molecular weight of konjac glucomannan (KGM, 5.22 × 106 Da) was the highest, and inulin, soybean arabinogalactan (SA) and oat glucan (OG) had higher water solubility. Moreover, KGM, apple pectin (AP), flaxseed SDF (FS) and psyllium seed arabinoxylan (PA) exhibited better water-holding capacity, swelling capacity, emulsifying activity and stability. Rheological studies and texture profile analysis suggested that KGM had the best viscosity and gelation ability. In addition, AP and orange SDF (OS) showed better α-amylase inhibitory activity, while OS and KGM had higher pancreatic lipase inhibitory activity. Also, KGM and FS displayed fine cholesterol absorption capacity. To summary, these functional properties illustrated the feasibility of SDF to regulate blood sugar and blood lipid levels.
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Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Xiuli Xu
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Zhonghao Chao
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xuan Jiang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Lei Zheng
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Bangzhi Jiang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
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Deng Y, Liu Y, Zhang C, Xie P, Huang L. Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02935-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Khanpit VV, Tajane SP, Mandavgane SA. Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Vishal V Khanpit
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sonali P Tajane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sachin A Mandavgane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
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Wei C, Ge Y, Liu D, Zhao S, Wei M, Jiliu J, Hu X, Quan Z, Wu Y, Su Y, Wang Y, Cao L. Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran. Front Nutr 2022; 8:820715. [PMID: 35118113 PMCID: PMC8805509 DOI: 10.3389/fnut.2021.820715] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 12/06/2021] [Indexed: 01/23/2023] Open
Abstract
Objectives The effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran were studied to provide a comprehensive reference for the utilization of millet bran. Methods Different physical methods were used to treat millet bran dietary fibers, and their microstructures and Fourier-transform infrared spectra before and after modification were compared. The physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, cation exchange capacity), total antioxidant capacity, and thermal characteristics were also analyzed. Results There were no significant changes in the chemical groups of millet bran's soluble dietary fibers after modification, but cracks appeared on the surface of the fibers and the structure became loose and porous. Fiber agglomeration was observed, as well as improved thermal stability. After modification, the water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, and cation exchange capacity of millet bran were improved. When compared to the original soluble dietary fibers, ultrasound-treated fibers showed the most substantial improvement in all four capabilities, with increases of 140, 50, 78.1, 65.7, and 37.8%, respectively, compared with the original soluble dietary fibers (P < 0.05). The total antioxidant capacity of the ultrasound-treated fibers was found to be higher than those of the fibers that underwent the other three treatments (P < 0.05). Conclusions The physicochemical qualities and structural characteristics of the soluble dietary fibers in millet bran are affected by all three physical modification methods; however, the physicochemical properties of the ultrasound-treated fibers are most significantly improved.
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Affiliation(s)
- Chunhong Wei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yunfei Ge
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea
| | - Dezhi Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Shuting Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Mingzhi Wei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Junchen Jiliu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xin Hu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhigang Quan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yunjiao Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Youtao Su
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yifei Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Longkui Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- *Correspondence: Longkui Cao ; orcid.org/0000-0002-1842-5854
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Du B, Cheng C, Ren X, Yang Y, Xu B. Enhancement of Potential Health Benefits of Insoluble Dietary Fiber from the Fruiting Body of Medicinal Mushroom Schizophyllum commune (Agaricomycetes) Through Superfine Pulverization. Int J Med Mushrooms 2022; 24:73-82. [DOI: 10.1615/intjmedmushrooms.2022045183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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8
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Paula Laidens C, Iwassa IJ, Stevanato N, Zampar IC, Bolanho Barros BC, Silva C. Obtaining fermentable sugars and fiber concentrate from asparagus by‐product. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
| | - Isabela Julio Iwassa
- Programa de Pós‐graduação em Engenharia Química Universidade Estadual de Maringá (UEM) Maringá Brazil
| | - Natália Stevanato
- Programa de Pós‐graduação em Engenharia Química Universidade Estadual de Maringá (UEM) Maringá Brazil
| | - Isabella Carolina Zampar
- Programa de Pós‐graduação em Ciências Agrárias Universidade Estadual de Maringá (UEM) Umuarama Brazil
| | | | - Camila Silva
- Departamento de Tecnologia Universidade Estadual de Maringá (UEM) Umuarama Brazil
- Programa de Pós‐graduação em Engenharia Química Universidade Estadual de Maringá (UEM) Maringá Brazil
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Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch. Foods 2021; 10:foods10030616. [PMID: 33799433 PMCID: PMC7998157 DOI: 10.3390/foods10030616] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/09/2021] [Accepted: 03/11/2021] [Indexed: 11/16/2022] Open
Abstract
Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly understood. However, it can be linked to rheological and physicochemical properties and is a key product quality parameter. Blends with different amounts of RPC (0, 10, 40 g/100 g) were extruded at different barrel temperatures (100, 120, 140 °C) and moisture contents (24 or 29 g/100 g). The initial, intermediate and final sectional, longitudinal and volumetric expansion indices (SEI, LEI, VEI) were monitored directly, 10 s and 24 h after die exit to measure extrudate growth and shrinkage. The viscous and elastic properties of the extruded blends were investigated in a closed cavity rheometer. Starch and blends with 10 g/100 g RPC achieved a high initial SEI followed by significant short-term shrinkage. Blends containing 40 g/100 g RPC did not show any initial expansion. With increasing RPC content, the intermediate SEI decreased, but all samples reached a similar final SEI due to time-dependent swelling of the RPC blends. With increasing RPC content, the elasticity of the starch-based extruded samples significantly increased. Our study shows that comprehensive control and understanding of expansion mechanisms can be achieved only by investigating all stages of extrudate growth and shrinkage. We also found that the closed cavity rheometer is a powerful tool to correlate the rheological properties and expansion mechanisms of biopolymers.
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10
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Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106222] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Wang Z, Yan L, Ning T, Wang X, Li R, Zhang H. Increasing soluble dietary fiber content and antioxidant activity of wheat bran through twin-screw extrusion pretreatment. Prep Biochem Biotechnol 2020; 50:954-960. [PMID: 32532165 DOI: 10.1080/10826068.2020.1777424] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
As a by-product during flour production, wheat bran is mainly used as raw material for fodder or fermentation. In the present work, wheat bran was extruded with different moisture conditions and the consequently chemical component, absorption capacity, and antioxidant activity of treated wheat bran were analyzed. Results showed that extrusion decreased the particle size and crystallinity of wheat bran, but increased the soluble dietary fiber content of which from 3.08% to 11.78%. Meanwhile, water holding capacity, oil holding capacity for peanut oil and lard, and swelling capacity of WB-W-G-Na reached 5.67 g/g, 3.34 g/g, 3.58 g/g and 4.3 mL/g, respectively. Moreover, DPPH radical scavenging activity of WB-W-G-Na increased from 6.8% to 18.4% and hydroxyl radical scavenging activity increased from 5.3% to 15.9%. Overall, this work provides an excellent pretreatment method for increasing the functional activities of wheat bran in the food industry.
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Affiliation(s)
- Zichao Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Liming Yan
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Tao Ning
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xueqing Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ruifang Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Huiru Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
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Zhao M, Ma A, He H, Guo D, Hou T. Desalted duck egg white peptides-chitosan oligosaccharide copolymers as calcium delivery systems: Preparation, characterization and calcium release evaluation in vitro and vivo. Food Res Int 2020; 131:108974. [DOI: 10.1016/j.foodres.2019.108974] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Accepted: 12/30/2019] [Indexed: 01/10/2023]
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Viacava F, Santana-Gálvez J, Heredia-Olea E, Pérez-Carrillo E, Nair V, Cisneros-Zevallos L, Jacobo-Velázquez DA. Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots. Food Chem 2020; 307:125551. [PMID: 31648173 DOI: 10.1016/j.foodchem.2019.125551] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 11/17/2022]
Abstract
Postharvest wounding stress in carrots induces the accumulation of phenolics, whereas extrusion generates modifications in the nutritional profiles of food matrixes. In the present study, the sequential application of wounding stress and extrusion on total free and bound phenolics as well as on carotenoid profiles of carrots was evaluated. Wounding was applied by shredding carrots and storing the tissue (48 h, 15 °C). The stressed-tissue was dehydrated and extruded at 63 °C or 109 °C and at continuous or expansion screw configurations. Extrudates were milled and sieved before phytochemical analysis. Wounding increased total free (288.1%) and bound (407.6%) phenolic content, whereas the carotenoid content was unaltered. The free and bound phenolics that showed the highest increase due to wounding were the chlorogenic (579.8%) and p-coumaric (390.9%) acids. Extrusion, at 109 °C under expansion screw configuration, further increased the wound-induced accumulation of total free (296.6%) and bound (22.1%) phenolics and induced trans-cis isomerization of β-carotene.
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Affiliation(s)
- Fernando Viacava
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo México, C.P. 45138 Zapopan, Jal., Mexico
| | - Jesús Santana-Gálvez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo México, C.P. 45138 Zapopan, Jal., Mexico
| | - Erick Heredia-Olea
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico
| | - Vimal Nair
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, USA
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843-2133, USA
| | - Daniel A Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Nuevo México, C.P. 45138 Zapopan, Jal., Mexico.
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Li S, Li N, Qin S, Xue L, Chen Y, Li H. Purification, Characterization and Bioactivities of Polysaccharides from the Stalk of <i>Abelmoschus manihot</i> (L.) Medic. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.611] [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)
- Shuhong Li
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Nan Li
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Shaoshuang Qin
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Lingyan Xue
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Heyu Li
- Yibeijian Biotechnology co. LTD
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Huang YL, Ma YS. Optimization of the extrusion process for preparation of soluble dietary fiber-enriched calamondin pomace and its influence on the properties of bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5444-5453. [PMID: 31749492 DOI: 10.1007/s13197-019-04015-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2019] [Accepted: 08/07/2019] [Indexed: 01/14/2023]
Abstract
Calamondin pomace is a by-product obtained after calamondin juice extraction. The effects of extrusion variables on the soluble dietary fiber (SDF) of calamondin pomace were investigated by response surface methodology. Bread samples with different contents of extruded calamondin pomace (ECP) additive were produced and their textural and sensory properties evaluated. The optimal conditions for the extrusion of calamondin pomace were found to be a barrel temperature of 129 °C, feed moisture of 16%, and a screw speed of 298 rpm. The results revealed that extrusion increased the SDF of the calamondin pomace because the redistribution of insoluble dietary fiber formed SDF. A monosaccharide profile indicated that total dietary fiber in calamondin pomace processed by extrusion contained a high content of uronic acid and arabinose and a low amount of glucose, suggesting the presence of pectic polysaccharide and trace amounts of cellulose and hemicellulose. Increasing the ECP content decreased the specific volume and altered the textural properties, such as the hardness, gumminess and chewiness of the bread, and the bread became darker and redder in appearance. Sensory evaluation indicated that bread with 5% ECP content had good overall acceptability. Thus, extrusion of calamondin pomace can effectively increase the SDF content and resulting ECP can be used to produce SDF-enriched breads with sensory acceptability.
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Affiliation(s)
- Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung, 81157 Taiwan
| | - Ya-Sheng Ma
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung, 81157 Taiwan
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16
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Intensifying soluble dietary fiber production and properties of soybean curd residue via autoclaving treatment. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.biteb.2019.100203] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Cui J, Lian Y, Zhao C, Du H, Han Y, Gao W, Xiao H, Zheng J. Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota. Compr Rev Food Sci Food Saf 2019; 18:1514-1532. [DOI: 10.1111/1541-4337.12489] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 06/13/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Jiefen Cui
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Yunhe Lian
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Chengying Zhao
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hengjun Du
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Yanhui Han
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Wei Gao
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Jinkai Zheng
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
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18
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Viacava F, Santana-Gálvez J, Heredia-Olea E, Pérez-Carrillo E, Jacobo-Velázquez DA. Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1624621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Fernando Viacava
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Zapopan, Mexico
| | - Jesús Santana-Gálvez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Zapopan, Mexico
| | - Erick Heredia-Olea
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Mexico
| | - Esther Pérez-Carrillo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Mexico
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19
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20
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Cao X, Zhang M, Mujumdar AS, Zhong Q, Wang Z. Effect of nano-scale powder processing on physicochemical and nutritional properties of barley grass. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2018.05.054] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Liu X, Zhao J, Zhang X, Li Y, Zhao J, Li T, Zhou B, Yang H, Qiao L. Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties. RSC Adv 2018; 8:26682-26690. [PMID: 35541068 PMCID: PMC9083183 DOI: 10.1039/c8ra01781f] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 07/20/2018] [Indexed: 11/21/2022] Open
Abstract
With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly. However, the factors of quality and bioavailability are still the major constraints to its development. In this study, soybean dietary fiber (DF) and protein fortified rice grain were prepared via dry flour extrusion processing. The results showed that the extruded rice had a similar density to that of natural rice and a significantly lower whiteness degree and transparency. Notably, the cooking texture and palatability of extruded rice were affected by the added amount of DF, resulting in rice with a taste value close to 70 in DF 6-9% (w/w) samples. The pasting properties, microstructure, and molecular interactions according to RVA, SEM and FTIR analyses, respectively, were also significantly affected by the DF content. The soluble dietary fiber was significantly increased from 0.0021 g g-1 to 0.216 g g-1 in extruded rice. Importantly, the starch digestibility in vitro showed significantly lower readily digestible starch (RDS) and higher resistant starch (RS) in DF 6-15% (w/w) extruded rice than in natural rice and DF-0 rice, respectively. The glycemic index (GI) was reduced in DF > 6%. In this study, we provide a new high dietary fiber extruded rice product with good texture and palatability, and we reveal the effect of DF on the extruded rice properties.
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Affiliation(s)
- Xia Liu
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
| | - Jiafeng Zhao
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
| | - Xin Zhang
- College of Agronomy & Resources and Environment, Tianjin Agricultural University Tianjin 300384 China
| | - Yuan Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
| | - Juan Zhao
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
| | - Tongtong Li
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
| | - Boyang Zhou
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
| | - Hongyuan Yang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
| | - Liping Qiao
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology No. 29, 13th Street, TEDA Tianjin 300457 China
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22
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Gao A, Dong S, Chen Y, Chen G, Li S, Chen Y. In vitro evaluation and physicochemical characteristics of casein phosphopeptides-soluble dietary fibers copolymers as a novel calcium delivery system. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Gao A, Dong S, Wang X, Li S, Chen Y. Preparation, characterization and calcium release evaluation in vitro of casein phosphopeptides-soluble dietary fibers copolymers as calcium delivery system. Food Chem 2018; 245:262-269. [DOI: 10.1016/j.foodchem.2017.10.036] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 09/19/2017] [Accepted: 10/09/2017] [Indexed: 10/18/2022]
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24
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Yu G, Bei J, Zhao J, Li Q, Cheng C. Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure. Food Chem 2018; 257:333-340. [PMID: 29622219 DOI: 10.1016/j.foodchem.2018.03.037] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/09/2018] [Accepted: 03/10/2018] [Indexed: 12/24/2022]
Abstract
Insoluble dietary fiber (DF) extracted from carrot pomace was modified by complex enzyme method, ultrafine comminution and high hydrostatic pressure and their structural, physicochemical, and functional properties were evaluated. Results showed that complex enzyme method increased the content of soluble DF to 15.07%, and the cholesterol adsorption capacity peaked; ultrafine comminution greatly improved the total antioxidant activities, DPPH radical scavenging capacity and antioxidant abilities in linoleic acid system of DF; high hydrostatic pressure led to a significant increase in capacities of water retention (7.14 g/g, 600 MPa), water swelling (10.02 mL/g, 500 MPa), oil retention (2.35 g/g, 500 MPa), cation exchange (2.29 mmol/g, 600 MPa), and glucose adsorption (2.634 mmol/g, 400 MPa). Furthermore, SEM showed that surface structures of all modified DF were loose. Overall, three kinds of modification methods have shown their respective advantages. Modified DF from carrot pomace can be applied as a functional ingredient in diverse food products.
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Affiliation(s)
- Guoyong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jia Bei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Quanhong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Chen Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.
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25
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Liang X, Ran J, Sun J, Wang T, Jiao Z, He H, Zhu M. Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1333158] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Xinhong Liang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China
| | - Junjian Ran
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China
| | - Junliang Sun
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China
| | - Tianlin Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China
| | - Zhonggao Jiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, Henan, People’s Republic of China
| | - Hongju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China
| | - Mingming Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China
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26
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Wang T, Liang X, Ran J, Sun J, Jiao Z, Mo H. Response surface methodology for optimisation of soluble dietary fibre extraction from sweet potato residue modified by steam explosion. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13329] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Tianlin Wang
- School of Food Science; Henan Institute of Science and Technology; Xinxiang Henan 453003 China
| | - Xinhong Liang
- School of Food Science; Henan Institute of Science and Technology; Xinxiang Henan 453003 China
| | - Junjian Ran
- School of Food Science; Henan Institute of Science and Technology; Xinxiang Henan 453003 China
| | - Junliang Sun
- School of Food Science; Henan Institute of Science and Technology; Xinxiang Henan 453003 China
| | - Zhonggao Jiao
- Zhengzhou Fruit Research Institute; Chinese Academy of Agricultural Sciences; Zhengzhou Henan 450009 China
| | - Haizhen Mo
- School of Food Science; Henan Institute of Science and Technology; Xinxiang Henan 453003 China
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27
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Xie F, Wang Y, Wu J, Wang Z. Functional Properties and Morphological Characters of Soluble Dietary Fibers in Different Edible Parts of Angelica Keiskei. J Food Sci 2016; 81:C2189-98. [DOI: 10.1111/1750-3841.13399] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 06/02/2016] [Accepted: 06/17/2016] [Indexed: 01/10/2023]
Affiliation(s)
- Fan Xie
- School of Agriculture and Biology; Shanghai Jiao Tong Univ; 800 Dongchuan Road Shanghai 200240 China
| | - Yuqiang Wang
- School of Perfume and Aroma Technology; Shanghai Inst. of Technology; 100 Haiquan Road Shanghai 201418 China
| | - Jinhong Wu
- School of Agriculture and Biology; Shanghai Jiao Tong Univ; 800 Dongchuan Road Shanghai 200240 China
| | - Zhengwu Wang
- School of Agriculture and Biology; Shanghai Jiao Tong Univ; 800 Dongchuan Road Shanghai 200240 China
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28
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Xie F, Wang Y, Wu J, Wang Z. Insoluble dietary fibers fromAngelica keiskeiby-product and their functional and morphological properties. STARCH-STARKE 2016. [DOI: 10.1002/star.201600122] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Fan Xie
- Department of Food Science & Technology, School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Yuqiang Wang
- School of Perfume and Aroma Technology; Shanghai Institute of Technology; Shanghai P.R. China
| | - Jinhong Wu
- Department of Food Science & Technology, School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Zhengwu Wang
- Department of Food Science & Technology, School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
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29
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Ma S, Ren B, Diao Z, Chen Y, Qiao Q, Liu X. Physicochemical properties and intestinal protective effect of ultra-micro ground insoluble dietary fibre from carrot pomace. Food Funct 2016; 7:3902-9. [DOI: 10.1039/c6fo00665e] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Carrot pomace is an abundant, but underutilized, byproduct from the juice industry.
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Affiliation(s)
- Shaobo Ma
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Bo Ren
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Zhijun Diao
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Yuwei Chen
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Qinglian Qiao
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
| | - Xuebo Liu
- College of Food Science and Engineering
- Northwest A&F University
- Yangling 712100
- PR China
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30
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Chater PI, Wilcox MD, Pearson JP, Brownlee IA. The impact of dietary fibres on the physiological processes governing small intestinal digestive processes. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.bcdf.2015.09.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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