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Zhang Z, Ruan Q, Sun X, Yuan J. Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties. Molecules 2024; 29:3415. [PMID: 39064993 PMCID: PMC11279638 DOI: 10.3390/molecules29143415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 07/18/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (p < 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products.
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Affiliation(s)
- Zhaolin Zhang
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
| | - Qin Ruan
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
| | - Xiaoming Sun
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
- Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua 321004, China
| | - Jianfeng Yuan
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
- Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua 321004, China
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2
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Li F, Zeng K, Ming J. Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination. Crit Rev Food Sci Nutr 2023:1-37. [PMID: 37966135 DOI: 10.1080/10408398.2023.2278169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Dietary fiber (DF) and polyphenols (DP) are typical blood sugar-lowering components, and both play distinct yet interconnected roles in exerting their blood sugar-lowering effects. We comprehensively summarized the single and combined effects of DF and DP on blood glucose homeostasis through regulating the relevant factors in the upper gastrointestinal tract (UGT) and lower gastrointestinal tract (LGT). In the UGT, DF slowed down glucose metabolism by enhancing digesta viscosity and hindering enzyme-substrate interaction. DP primarily targeted enzymes and substrates. When combined, DP enhanced the adsorption capacity of DF for glucose. DF weakened DP's inhibitory effect on enzymes. Both DF and DP disrupted glucose intestinal uptake via physical or genomic modulation, but the co-consumption of DF and DP demonstrated a lower inhibitory effect on glucose uptake than DP alone. In the LGT, DF and DP showed synergistic or antagonistic effects on gut microbiota. Remarkably, whole foods exhibited potent prebiotic effects due to their compound-rich matrix, potentially enhancing glucose homeostasis and expanding dietary options for glucose regulation research.
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Affiliation(s)
- Fuhua Li
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Research Group Food Chem and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
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3
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He T, Zhang X, Zhao L, Zou J, Qiu R, Liu X, Hu Z, Wang K. Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase. Food Chem 2023; 426:136624. [PMID: 37356242 DOI: 10.1016/j.foodchem.2023.136624] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 03/13/2023] [Accepted: 06/11/2023] [Indexed: 06/27/2023]
Abstract
This study investigated effects of insoluble dietary fiber (IDF) from wheat bran on starch digestion in vitro, analyzed the inhibition kinetics of IDF toward α-amylase and discussed the underlying mechanisms. Digestion results showed IDF significantly retarded starch digestion with reduced digestion rate and digestible starch content. Enzyme inhibition kinetics indicated IDF was a mixed-type inhibitor to α-amylase, because IDF could bind α-amylase, as evidenced by confocal laser scanning microscopy. Fluorescence quenching and UV-vis absorption experiments conformed this, found IDF led to static fluorescence quenching of α-amylase, mainly through van der Waals and/or hydrogen bonding forces. This interaction induced alternations in α-amylase secondary structure, showing more loosening and misfolding structures. This may prevent the active site of enzyme from capturing substrates, contributing to reduced α-amylase activity. These results would shed light on the utilization of IDF in functional foods for the management of postprandial blood glucose.
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Affiliation(s)
- Ting He
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xin Zhang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Jincheng Zou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Runkang Qiu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China
| | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, South China Agricultural University, 483 Wushan Road, Guangzhou 510642, China.
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4
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Li J, Zhang J, Yu W, Gao H, Szeto IMY, Feng H, Liu X, Wang Y, Sun L. Soluble dietary fibres decrease α-glucosidase inhibition of epigallocatechin gallate through affecting polyphenol-enzyme binding interactions. Food Chem 2023; 409:135327. [PMID: 36586254 DOI: 10.1016/j.foodchem.2022.135327] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 12/05/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
The effects of soluble dietary fibres (SDFs) on α-glucosidase inhibition of EGCG were studied. Three arabinoxylans and polygalacturonic acid (PGA) significantly decreased inhibitory activity of EGCG against α-glucosidase, while two β-glucans hardly affected the inhibition. Although arabinoxylans and PGA weakened the competitive inhibition character of EGCG, they maintained the fluorescence quenching effect of EGCG. Then, arabinoxylans and PGA significantly decreased the particle size and turbidity of EGCG-enzyme complex. These results suggest that there formed SDFs-EGCG-enzyme ternary complexes. The stronger decreasing-effects of arabinoxylans and PGA on α-glucosidase inhibition of EGCG than β-glucans resulted from the stronger non-covalent interactions of arabinoxylans and PGA with EGCG. This is considered to arise from the short-branches of arabinoxylans that provided more opportunity for capturing EGCG, and from the strong polarity of PGA carboxyl that promoted hydrogen bondings with EGCG. Conclusively, SDFs should be considered as an impact factor when evaluating α-glucosidase inhibition of dietary polyphenols.
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Affiliation(s)
- Jing Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Jifan Zhang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Wanyi Yu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Hang Gao
- College of Food Science and Engineering, Northwest A & F University, China
| | | | - Haotian Feng
- Inner Mongolia Dairy Technology Research Institute Co., Ltd, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
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Liu Y, Li X, Qin H, Huang M, Liu S, Chang R, Xi B, Mao J, Zhang S. Obtaining non-digestible polysaccharides from distillers' grains of Chinese baijiu after extrusion with enhanced antioxidation capability. Int J Biol Macromol 2023:124799. [PMID: 37182635 DOI: 10.1016/j.ijbiomac.2023.124799] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 04/19/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
Distillers' grains of Chinese Baijiu (DGS) presents a significant challenge to the environmentally-friendly production of the brewing industry. This study utilized screw extrusion to modify the morphological and crystalline characteristics of DGS, resulting in a 316 % increase in the yield of non-digestible polysaccharides extraction. Physiochemical characteristics of extracted polysaccharides were variated, including infrared spectrum, monosaccharide composition, and molecular weight. Polysaccharides extracted from extruded DGS exhibited enhanced inhibitory capacity on α-amylase activity and starch hydrolyzation, as compared to those extracted from unextruded DGS. Additionally, the ABTS, DPPH, and OH radical scavenging efficiencies took a maximum increase of 1.20, 1.38, and 1.02-fold, correspondingly. Extrusion is a novel approach for the recycling non-digestible polysaccharides from DGS, augmenting the bioactivity of extracts and their potential application in functional food.
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Affiliation(s)
- Yizhou Liu
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300350, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiong Li
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China
| | - Hui Qin
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
| | - Mengyang Huang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Rui Chang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Beidou Xi
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300350, China; State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China.
| | - Jian Mao
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), Guangzhou 511458, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China.
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Chumroenvidhayakul S, Thilavech T, Abeywardena M, Adisakwattana S. Dragon Fruit Peel Waste ( Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies. Antioxidants (Basel) 2023; 12:antiox12051002. [PMID: 37237868 DOI: 10.3390/antiox12051002] [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: 03/10/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/28/2023] Open
Abstract
Excessive consumption of cookies has been linked to harmful health outcomes owing to the presence of refined carbohydrates and heat-induced toxicants including end products of lipid peroxidation and dietary advanced glycation end products (dAGEs). To address this issue, this study explores the addition of dragon fruit peel powder (DFP), which is rich in phytochemicals and dietary fibers, to cookies as a potential solution to mitigate their adverse effects. The results indicate that adding DFP at 1%, 2%, and 5% w/w of raw cookie dough significantly improves the total phenolic and betacyanin contents and antioxidant activity, as evidenced by increased ferric-reducing antioxidant power. DFP incorporation also led to reductions in malondialdehyde and dAGEs (p < 0.05). Furthermore, the starch digestibility, hydrolysis index, and predicted glycemic index were all reduced in the presence of DFP, with the latter estimate being due to the higher content of undigested starch. Incorporating DFP in cookies resulted in significant changes in their physical properties, including texture and color. However, sensory evaluation indicates that the overall acceptability of the cookies was not negatively impacted by the addition of up to 2% DFP, suggesting that it is a viable option for enhancing the nutritional value of cookies without compromising their palatability. These findings suggest that DFP is a sustainable and healthier ingredient that can improve the antioxidant capacity of cookies while also mitigating the harmful effects of heat-induced toxins.
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Affiliation(s)
- Siriwan Chumroenvidhayakul
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Thavaree Thilavech
- Department of Food Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand
| | | | - Sirichai Adisakwattana
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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Ong YQ, Harith S, Shahril MR, Shahidan N, Hapidin H. Organoleptic, hypoglycaemic, and in vitro starch digestion effects of formulated Melon Manis Terengganu peel powder. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.06] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Melon Manis Terengganu (MMT) is comprised of 28 - 30% peel which is a by-product of food processing. The peel is a source of dietary fibre which has a potential role in glycaemic response. The present work thus aimed to develop formulated MMT peel powder, and examine its organoleptic properties, in vitro hypoglycaemic effect, and starch digestibility. The MMT peel powder was formulated as Formulations 0, 1, 2, and 3 with different sweetener ratios (0, 40, 50, and 60%), and subjected to sensory evaluations. Tukey’s post-hoc test was used to evaluate significant differences between mean values following one-way analysis of variance (ANOVA). Meanwhile, the Friedman test followed by Wilcoxon signed ranks test were performed for sensory evaluation analysis. Results demonstrated that the most acceptable formulation for consumption assessed using sensory evaluation was Formulation 3; its total, digestible, and resistant starch content were the lowest among all the formulations. The same went to the hydrolysis index and estimated glycaemic index. However, Formulation 3 was the least effective in reducing glycaemic response due to the weakest in vitro hypoglycaemic activity. On the other hand, the mentioned attributes previously were observed in Formulation 0 in an opposite manner. In summary, these findings suggested that formulated MMT peel powder had the potential to be used in blood glucose control.
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8
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Physical barrier effects of dietary fibers on lowering starch digestibility. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Some pearl millet-based foods promote satiety or reduce glycaemic response in a crossover trial. Br J Nutr 2021; 126:1168-1178. [PMID: 33308328 DOI: 10.1017/s0007114520005036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
In a previous trial in Mali, we showed that traditional pearl millet couscous and thick porridge delayed gastric emptying (about 5 h half-emptying times) in a normal-weight population compared with non-traditional carbohydrate-based foods (pasta, potatoes, white rice; about 3 h half-emptying times), and in a gastric simulator we showed millet couscous had slower digestion than wheat couscous. In light of these findings, we tested the hypothesis in a normal-weight US population (n 14) that millet foods would reduce glycaemic response (continuous glucose monitor), improve appetitive sensations (visual analogue scale ratings), as well as reduce gastric emptying rate (13C-octanoic acid breath test). Five carbohydrate-based foods (millet couscous - commercial and self-made, millet thick porridge, wheat couscous, white rice) were fed in a crossover trial matched on available carbohydrate basis. Significantly lower overall glycaemic response was observed for all millet-based foods and wheat couscous compared with white rice (P ≤ 0·05). Millet couscous (self-made) had significantly higher glycaemic response than millet couscous (commercial) and wheat couscous (P < 0·0001), but as there were no differences in peak glucose values an extended glycaemic response was indicated for self-made couscous. Millet couscous (self-made) had significantly lower hunger ratings and higher fullness ratings (P < 0·05) than white rice, millet thick porridge and millet couscous (commercial). A normal gastric emptying rate (<3 h half-emptying times) was observed for all foods, with no significant differences among them. In conclusion, some traditionally prepared pearl millet foods show the potential to reduce glycaemic response and promote satiety.
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Meng X, Wu C, Liu H, Tang Q, Nie X. Dietary fibers fractionated from gardenia (Gardenia jasminoides Ellis) husk: structure and in vitro hypoglycemic effect. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3723-3731. [PMID: 33305370 DOI: 10.1002/jsfa.11003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 11/25/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Gardenia (Gardenia jasminoides Ellis) husk rich in dietary fiber is a byproduct of fructus processing, and commonly discarded as waste. The husk was fractionated by sequential extraction into four fractions: water-soluble fiber (W-SF), acid-soluble fiber (Ac-SF), alkali-soluble fiber (Al-SF) and insoluble residue fiber (IRF). The aim of this study was to investigate the differences in structure and in vitro hypoglycemic effect of these fibers. RESULTS Monosaccharide composition and Fourier transform infrared spectra showed that the major component might be pectin for W-SF and Ac-SF, xylan as well as pectin for Al-SF and cellulose for IRF. These fibers offered excellent water-holding capacity and swelling capacity, except that IRF was only slightly swellable in water. W-SF exhibited significantly higher capacities to adsorb glucose (2.408 mmol g-1 at a glucose concentration of 200 mmol L-1 ) and inhibit α-amylase activity (29.48-49.45% inhibition rate at a concentration of 4-8 mg mL-1 ), probably caused by the higher viscosity and hydration properties; while Ac-SF, Al-SF and IRF (especially Al-SF) were more effective in retarding the glucose diffusion across a dialysis membrane (34.97-41.67% at 20-30 min), which might be attributed to particle size and specific surface area. All the fibers could quench the intrinsic fluorescence of α-amylase to some degree. CONCLUSIONS Dietary fiber from gardenia husk, especially W-SF, can be used as a potential hypoglycemic ingredient in diabetic functional foods. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Congcong Wu
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Haizhen Liu
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Qiwen Tang
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
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Benítez V, Rebollo-Hernanz M, Aguilera Y, Bejerano S, Cañas S, Martín-Cabrejas MA. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food Funct 2021; 12:1097-1110. [PMID: 33427263 DOI: 10.1039/d0fo02295k] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160-175 °C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the α-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products.
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Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Sheila Bejerano
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
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12
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Zhang H, Li Z, Zhang L, Lai PFH, Tian Y, Cui SW, Ai L. Effects of soluble dietary fibers on the viscosity property and digestion kinetics of corn starch digesta. Food Chem 2020; 338:127825. [PMID: 32810814 DOI: 10.1016/j.foodchem.2020.127825] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 07/31/2020] [Accepted: 08/10/2020] [Indexed: 11/28/2022]
Abstract
Four soluble dietary fibers (SDFs) were fortified with corn starch (CS) at different concentrations to match the same viscosity equivalents. The mixtures were subjected to a simulated digestion procedure to study the effects of SDFs on viscosity properties and digestion kinetics of CS. Results showed that SDFs increased the hydration property and decreased the water mobility of digesta. During digestion process, SDFs increased the apparent viscosity of digesta to some extent, and showed significant difference to delay the decay of digesta viscosity (kv). The amylolysis inhibitory ability was similar when each SDF was present at the same viscosity equivalent, however, significant differences were found on the digestion rate constant of k2. Linear correlations between kv and k2 were established for 1 and 2 equivalent groups. These results demonstrated that SDFs could delay the digestion process as chemistry differences, which related to their ability on delaying the change of digesta viscosity.
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Affiliation(s)
- Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Zhi Li
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Lele Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Phoency F H Lai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yanjun Tian
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
| | - Steve W Cui
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G 5C9, Canada
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures. Int J Biol Macromol 2020; 156:137-143. [PMID: 32289408 DOI: 10.1016/j.ijbiomac.2020.04.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/07/2020] [Accepted: 04/03/2020] [Indexed: 12/11/2022]
Abstract
The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures.
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Li Y, Sun Y, Zhong M, Xie F, Wang H, Li L, Qi B, Zhang S. Digestibility, textural and sensory characteristics of cookies made from residues of enzyme-assisted aqueous extraction of soybeans. Sci Rep 2020; 10:4222. [PMID: 32144389 PMCID: PMC7060251 DOI: 10.1038/s41598-020-61179-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Accepted: 02/19/2020] [Indexed: 11/08/2022] Open
Abstract
Enzyme-assisted aqueous extraction residue (REAE) has a lower utilization rate as it is the "waste" produced after the enzyme-assisted aqueous extraction (EAE), but its nutritional value is high. To improve the development and utilization of REAE, in this study, cookies were made by adding REAE (0%, 10%, 20%, 30%, 40%, 50%) as a food additive to a small amount of flour. The AOAC method was used to identify the basic components of REAE, analyze its physical and chemical properties, and characterize the cookie structure change in terms of texture, disulfide bond, and thiol content. An in vitro simulation system and sensory evaluation mechanism were established to analyze the bioavailability and impact of quality. The results show that REAE is a potential food additive. With an increase in the REAE content, the cookies become lighter in color, the sweetness and fat content are reduced, the hardness is increased, and the digestibility and glycerin index are reduced. The change in texture is caused by the reduction of disulfide bonds in the dough. The cookies were 'well accepted' with up to 30% REAE. Therefore, the use of the appropriate amount of REAE as a new food additive will reduce the amount of starch added.
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Affiliation(s)
- Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
- National Research Center of Soybean Engineering and Technology, Harbin, 150030, China
- Harbin Institute of Food Industry, Harbin, 150030, China
| | - Yufan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Mingming Zhong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Fengying Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
- Harbin Institute of Food Industry, Harbin, 150030, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
- National Research Center of Soybean Engineering and Technology, Harbin, 150030, China.
- Harbin Institute of Food Industry, Harbin, 150030, China.
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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Zhang H, Li Z, Tian Y, Song Z, Ai L. Interaction between barley β-glucan and corn starch and its effects on the in vitro digestion of starch. Int J Biol Macromol 2019; 141:240-246. [DOI: 10.1016/j.ijbiomac.2019.08.268] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 01/20/2023]
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16
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Goff HD, Repin N, Fabek H, El Khoury D, Gidley MJ. Dietary fibre for glycaemia control: Towards a mechanistic understanding. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2017.07.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Repin N, Kay BA, Cui SW, Wright AJ, Duncan AM, Douglas Goff H. Investigation of mechanisms involved in postprandial glycemia and insulinemia attenuation with dietary fibre consumption. Food Funct 2017; 8:2142-2154. [PMID: 28581555 DOI: 10.1039/c7fo00331e] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This work examines the mechanisms involved in the attenuation of postprandial glycemic and insulinemic responses associated with soluble dietary fibre (SDF) consumption. The effect of SDF, including yellow mustard mucilage, soluble flaxseed gum and fenugreek gum on in vitro amylolysis and maltose transport was studied. Furthermore, a human clinical trial was conducted to investigate the effect of SDF consumption on postprandial glycemic and insulinemic responses and gastric emptying, as estimated based on the absorption of paracetamol. Participants (n = 15) at risk for type II diabetes consumed maltose syrup- and starch-based pudding treatments supplemented with each SDF, each at a concentration to match three times the apparent viscosity (18.54 mPa s at 60 s-1) equivalent to the European Food Safety Authority (2011) glycemia control health claim for cereal β-glucan, measured under simulated small intestinal conditions. The presence of each SDF delayed in vitro amylolysis to a similar extent, but had no effect on maltose transport. Generally, all SDF-containing treatments attenuated blood glucose and plasma insulin peak concentrations and plasma paracetamol 1 h incremental area under the curve values to a similar extent, relative to the controls, despite differences in the amounts at which each SDF was used (from 5.9 to 15.5 g). The postprandial attenuations were related to the ability of each SDF to modify digesta viscosity, perhaps through the delay of gastric emptying, as a delay of amylolysis and sugar transport under simulated upper intestinal conditions did not seem to have a substantial effect.
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Affiliation(s)
- Nikolay Repin
- University of Guelph, Department of Food Science, Guelph, ON, CanadaN1G 2W1. and Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Rd. W., Guelph, ON, Canada N1G 5C9
| | - Brittney A Kay
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - Steve W Cui
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Rd. W., Guelph, ON, Canada N1G 5C9
| | - Amanda J Wright
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON, CanadaN1G 2W1
| | - H Douglas Goff
- University of Guelph, Department of Food Science, Guelph, ON, CanadaN1G 2W1.
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