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Kishore A, Patil RJ, Singh A, Pati K. Jicama (Pachyrhizus spp.) a nonconventional starch: A review on isolation, composition, structure, properties, modifications and its application. Int J Biol Macromol 2024; 258:129095. [PMID: 38158067 DOI: 10.1016/j.ijbiomac.2023.129095] [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: 08/06/2023] [Revised: 12/24/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
Starch attracts food industries due to their availability in nature, cheapness, biodegradability and possibilities of endless applications. The starch properties and their modification affect food quality. Compared to other cereals, tuber and root starches, more systematic information is needed on the jicama starches (JS). This review article summarizes the isolation, composition, morphology, rheological, thermal and digestibility properties of JS. The modifications and its current and potential applications are also discussed. The chemical composition and structure of JS are different from other starches, influencing its properties. JS has been modified by physical and chemical methods to improve the properties of starch. However, there are very few studies on the modification of JS as compared with other commercial starch although it has been used in food formulation as a stabilizer and to improve the texture of food products. It is also applied as an edible coating to preserve the quality of food products and use as a raw material for making edible and bioplastic packaging. However, large-scale utilization of JS is unexplored compared to commercial starches. Therefore, this review would provide useful information and suggestions for more research on Jicama starch and its industrial applications.
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Affiliation(s)
- Anand Kishore
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Rohan Jitendra Patil
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India
| | - Anupama Singh
- National Institute of Food Technology Entrepreneurship and Management, Kundli Sonepat, India.
| | - Kalidas Pati
- Regional Center, ICAR - Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India
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Li H, Mao Y, Ma D, Li H, Liu R, Siriamornpun S. Impact of Cooking Methods on Phenolic Acid Composition, Antioxidant Activity, and Starch Digestibility of Chinese Triticale Porridges: A Comparative Study between Atmospheric Pressure and High Pressure Boiling. Foods 2024; 13:230. [PMID: 38254538 PMCID: PMC10814846 DOI: 10.3390/foods13020230] [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: 12/14/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
Water boiling under atmospheric pressure (CAP) and water boiling under high pressure (CHP) are two popular domestic cooking methods for Chinese porridge making. In this study, we aimed to evaluate the effects of these two methods on the phenolic acid composition, antioxidant activity, and starch digestibility of triticale porridges. The contents of total free and total bound phenolic acids in the CHP sample were 1.3 and 1.6 times higher than those in the CAP counterpart, respectively, although the DPPH and ABTS values of these two samples were comparable. CAP induced more small pieces of starch than CHP, and the gelatinization enthalpy was 19% higher in the CHP sample than that in the CAP. Both cooking methods increased the starch digestibility, while the CHP sample (58.84) showed a lower GI than the CAP (61.52). These results may promote the application of triticale in health-promoting staple foods.
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Affiliation(s)
- Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Yurong Mao
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Danni Ma
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Ruixin Liu
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai 44150, Thailand
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3
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Lin X, Zhang X, Du B, Xu B. Morphological, Structural, Thermal, Pasting, and Digestive Properties of Starches Isolated from Different Varieties of Rice: A Systematic Comparative Study. Foods 2023; 12:4492. [PMID: 38137295 PMCID: PMC10743165 DOI: 10.3390/foods12244492] [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: 11/14/2023] [Revised: 12/09/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
The aim of this study was to compare the properties of isolated starches from ten commonly consumed rice varieties in China and to investigate their possible association. In addition, principal component analysis (PCA) and correlation analysis were performed to demonstrate the weight or relevance of different properties. The starch granules had an irregular polyhedral structure. The crystalline structure had an orthogonal arrangement, which is characteristic of A-type starch with nanocrystals with an orthorhombic crystal structure. In addition, higher levels of rapidly digestible starch (72.43 to 74.32%) and resistant starch (2.27 to 2.3%) were found in glutinous rice starch. The highest content of slowly digestible starch (59.48%) was found in starch isolated from black rice, which may be an ideal rice variety for controlling blood glucose and weight. Starch isolated from red Hani terrace rice showed the highest thermal stability during cooking and the highest resistance to a high shear force treatment. In addition, the PCA suggests that the amylose content of starch largely determines the functional properties of starch and positively correlates with the peak viscosity and setback viscosity of the starch pasting. The results of this study will enrich the scientific knowledge of various rice starches and promote their application in the food industry and other industries.
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Affiliation(s)
- Xiaojun Lin
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (X.L.); (X.Z.)
| | - Xuanyi Zhang
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (X.L.); (X.Z.)
| | - Bin Du
- Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China;
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai 519087, China; (X.L.); (X.Z.)
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4
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Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [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: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
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Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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5
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Guo Q, Zheng B, Zeng X, Chen L. Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type-2. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6605-6615. [PMID: 37252745 DOI: 10.1002/jsfa.12756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 05/25/2023] [Accepted: 05/30/2023] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chestnut has recently attracted attention because of its exceptional functional properties, which are mainly influenced by the structural properties of chestnut starch (CS). In this study, ten varieties of chestnut from the northern, southern, eastern, and western regions of China were selected, and their functional properties, including thermal properties, pasting properties, in vitro digestibility, and multi-scale structural characteristics were characterized. The relationship between structure and functional properties was clarified. RESULTS In the varieties that were studied, the pasting temperature of CS was in the range of 67.2-75.2 °C and the pastes displayed diverse viscosity characteristics. Slowly digestible starch (SDS), and resistant starch (RS) of CS were in the range of 17.17-28.78% and 61.19-76.10%, respectively. Chestnut starch from north-eastern China exhibited the highest RS content of 74.43-76.10%. Structural correlation analysis revealed that smaller size distribution, fewer B2 chains, and thinner lamellae thickness contributed to higher RS content. Meanwhile, CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability. CONCLUSION Overall, this study clarified the relationship between the functional properties and the multi-scale structure of CS, revealing the structural contributions to its high RS content. These findings provide significant information and basic data for use in the creation of nutritional chestnut food. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiyong Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Xixi Zeng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
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6
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Hu N, Tang E, Wang S, Yuan M, Liu S, Chu X, Xing X, Liu X, Jewell L. Characterization of chestnut starch acetate with different degrees of substitution. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Abstract
Chestnut starch acetates (CSA) with different degrees of substitution (DS) were prepared. The structure and physicochemical properties of CSA were then determined, with scanning electron microscopy showing that most of the CSA granules were damaged and dented, and adhered with increased in DS. X-ray diffraction results indicated that the crystal form of CS and CSA was type C. Chemical structure analysis showed that the starch molecule was grafted with acetyl groups. The transparency, freeze–thaw stability, solubility and swelling power of CSA improved with an increase in DS. The viscosity and stability of CSA were significantly improved and pasting temperatures reduced compared with native CS. The cohesion, hardness, gumminess, chewiness and springiness of CSA decreased with an increase in DS, whereas adhesiveness increased. By comparing the properties of CSA with different DS, a new option was provided for the application of renewable natural polymer CSA in food fields.
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Affiliation(s)
- Na Hu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
- Institute for the Development of Energy for African Sustainability, University of South Africa , Private Bag X6 , Florida 1710 , South Africa
| | - Erjun Tang
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Shuo Wang
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Miao Yuan
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Shaojie Liu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xiaomeng Chu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xuteng Xing
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xinying Liu
- Institute for the Development of Energy for African Sustainability, University of South Africa , Private Bag X6 , Florida 1710 , South Africa
| | - Linda Jewell
- Department of Chemical Engineering , University of South Africa , Private Bag X6 , Florida 1710 , South Africa
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Santos MV, Banfi S, Santos R, Mota M, Raymundo A, Prista C. Improving chestnut physicochemical properties through fermentation - Development of chestnut Amazake. Food Chem X 2023; 17:100597. [PMID: 36845500 PMCID: PMC9945462 DOI: 10.1016/j.fochx.2023.100597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 01/13/2023] [Accepted: 02/05/2023] [Indexed: 02/10/2023] Open
Abstract
The increased awareness of population regarding the impact of consumption habits is leading to interest in new, innovative, diversified and health promoting foods. In this work, two new amazake fermented products were developed with chestnut (Castanea sativa Mill.), using rice or chestnut koji as source of glycolytic enzymes. The analysis of the amazakes evolution showed improvements in chestnuts physicochemical characteristics. The fermented products presented higher values of soluble protein, sugars, starches, antioxidant capacity, and similar values of ascorbic acid for chestnut koji amazake. The adhesiveness increased, which is related to the enhanced concentrations of sugars and starches. The evolution into less structured products was observed in the firmness followed by a consistent decrease of the viscoelastic moduli. The developed chestnut amazakes can represent a suitable alternative to traditional amazake, creating an opportunity for valorisation of chestnut industrial by-products, as new, tasty, and nutritive fermented products with potential functional characteristics.
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8
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Guo S, Wu H, Liu X, Zhao W, Zheng J, Li W. Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study. Foods 2023; 12:foods12020335. [PMID: 36673427 PMCID: PMC9858123 DOI: 10.3390/foods12020335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3-18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch's structure and physicochemical properties than CDH.
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Affiliation(s)
| | | | | | | | | | - Wenhao Li
- Correspondence: ; Fax: +86-029-8709-2486
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9
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Pino-Hernández E, Fasolin LH, Ballesteros LF, Pinto CA, Saraiva JA, Abrunhosa L, Teixeira JA. Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence. Molecules 2023; 28:molecules28020700. [PMID: 36677758 PMCID: PMC9865283 DOI: 10.3390/molecules28020700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/28/2022] [Accepted: 01/06/2023] [Indexed: 01/12/2023] Open
Abstract
The quality standards for the export of chestnuts generate large quantities of rejected fruits, which require novel processing technologies for their safe industrial utilization. This study aimed to investigate the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on the physicochemical properties of rejected chestnut starch. Chestnuts were treated by HPP at 400, 500, and 600 MPa for 5 min and HT at 50 °C for 45 min. In general, all HPP treatments did not induce starch gelatinization, and their granules preserved the integrity and Maltese-cross. Moreover, starch granules' size and resistant starch content increased with the intensity of pressure. Native and HT chestnut starches were the most susceptible to digestion. HPP treatments did not affect the C-type crystalline pattern of native starch, but the crystalline region was gradually modified to become amorphous. HPP-600 MPa treated starch showed modified pasting properties and exhibited the highest values of peak viscosity. This study demonstrates for the first time that after HPP-600 MPa treatment, a novel chestnut starch gel structure is obtained. Moreover, HPP treatments could increase the slow-digesting starch, which benefits the development of healthier products. HPP can be considered an interesting technology to obtain added-value starch from rejected chestnut fruits.
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Affiliation(s)
- Enrique Pino-Hernández
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
- INOV.LINEA—Agri-Food Technology Transfer and Valorization Center, TAGUSVALLEY—Science and Technology Park, 2200-062 Abrantes, Portugal
- Correspondence: (E.P.-H.); (L.A.)
| | - Luiz Henrique Fasolin
- Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Lina F. Ballesteros
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Carlos A. Pinto
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Luís Abrunhosa
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
- Correspondence: (E.P.-H.); (L.A.)
| | - José António Teixeira
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
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10
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Wang Z, Han M, Liu Y, Wu Y, Ouyang J. Insights into the multiscale structure and thermal characteristics of chestnut starch. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Waraczewski R, Muszyński S, Sołowiej BG. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 2022; 27:8686. [PMID: 36557824 PMCID: PMC9782133 DOI: 10.3390/molecules27248686] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production. Moreover, several hydrocolloids are known to have a positive impact on human health, including prebiotics rich in bioactive compounds. In this paper, plant-derived hydrocolloids from arrowroot (Maranta arundinacea), kuzu (Pueraria montana var lobata), Sassafras tree (Sassafras albidum) leaves, sugarcane, acorn, and animal-derived gelatin have been reviewed. Hydrocolloid processing, utilization, physicochemical activities, composition, and health benefits have been described. The food industry generates waste such as plant parts, fibers, residue, scales, bones, fins, feathers, or skin, which are often discarded back into the environment, polluting it or into landfills, where they provide no use and generate transport and storage costs. Food industry waste frequently contains useful compounds, which can yield additional income if acquired, thus decreasing the environmental pollution. Despite conventional manufacturing, the aforementioned hydrocolloids can be recycled as byproducts, which not only minimizes waste, lowers transportation and storage expenses, and boosts revenue, but also enables the production of novel, functional, and healthy food additives for the food industry worldwide.
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Affiliation(s)
- Robert Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Bartosz G. Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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12
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Nutritional biology of chestnuts: A perspective review. Food Chem 2022; 395:133575. [DOI: 10.1016/j.foodchem.2022.133575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/30/2022] [Accepted: 06/23/2022] [Indexed: 11/15/2022]
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13
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Martins MG, Santos OV, Chisté RC, da Silva Pena R. Physicochemical and morphological properties of the non‐conventional
Calathea allouia
starch. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mayara Galvão Martins
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Orquidea Vasconcelos Santos
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Nutrition Health Sciences Institute Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Renan Campos Chisté
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
| | - Rosinelson da Silva Pena
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
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14
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Liu W, Pan W, Li J, Chen Y, Yu Q, Rong L, Xiao W, Wen H, Xie J. Dry heat treatment induced the gelatinization, rheology and gel properties changes of chestnut starch. Curr Res Food Sci 2022; 5:28-33. [PMID: 34993495 PMCID: PMC8713035 DOI: 10.1016/j.crfs.2021.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/07/2021] [Accepted: 12/12/2021] [Indexed: 10/25/2022] Open
Abstract
The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T2) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.
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Affiliation(s)
- Wenmeng Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China.,International Institute of Food Innovation, Nanchang University, Nanchang, 330200, China
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15
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Domínguez‐Espinosa ME, Fuentes‐Ruíz A, Arreola‐González A, Jaime‐Ornelas TDJ, Morales‐Ovando MA, Hernández‐Méndez JME, Hernández‐Cruz MDC, Cruz‐Rodríguez RI, Romero‐Cortés T, Tirado‐Gallegos JM, Cruz‐Salomón A. Edible coating based on banana starch and chitosan for postharvest conservation of guava. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16154] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María Emperatriz Domínguez‐Espinosa
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
- Departamento de Químicos Farmacobiólogos Universidad Pablo Guardado Chávez (UPGCH) Tuxtla Gutiérrez Chiapas México
| | - Abril Fuentes‐Ruíz
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
| | - Airel Arreola‐González
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
| | - Teresa de Jesús Jaime‐Ornelas
- Departamento de Salud Pública Centro Universitario de Ciencias Biológicas y Agropecuarias (CUCBA) Universidad de Guadalajara Zapopan México
| | - Mario Alberto Morales‐Ovando
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
| | - Jesús Mauricio Ernesto Hernández‐Méndez
- Departamento de Químicos Farmacobiólogos Universidad Pablo Guardado Chávez (UPGCH) Tuxtla Gutiérrez Chiapas México
- Escuela de Ciencias Químicas Universidad Autónoma de Chiapas (UNACH) Ocozocoautla de Espinosa Chiapas México
| | | | - Rosa Isela Cruz‐Rodríguez
- Departamento de Ingeniería Química y Bioquímica Tecnológico Nacional de México‐Instituto Tecnológico de Tuxtla Gutiérrez Tuxtla Gutiérrez Chiapas México
| | - Teresa Romero‐Cortés
- Escuela Superior de Apan Universidad Autónoma del Estado de Hidalgo (UAEH) Hidalgo México
| | | | - Abumalé Cruz‐Salomón
- Departamento de Químicos Farmacobiólogos Universidad Pablo Guardado Chávez (UPGCH) Tuxtla Gutiérrez Chiapas México
- Escuela de Ciencias Químicas Universidad Autónoma de Chiapas (UNACH) Ocozocoautla de Espinosa Chiapas México
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16
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Liu W, Wang R, Li J, Xiao W, Rong L, Yang J, Wen H, Xie J. Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106925] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Zhao Y, Zhu X, Fang Y. Structure, properties and applications of kudzu starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Li S, Shi Z, Zhu Q, Tao L, Liang W, Zhao Z. Transcriptome sequencing and differential expression analysis of seed starch accumulation in Chinese chestnut Metaxenia. BMC Genomics 2021; 22:617. [PMID: 34388974 PMCID: PMC8362260 DOI: 10.1186/s12864-021-07923-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Accepted: 08/04/2021] [Indexed: 11/21/2022] Open
Abstract
Background Chestnut seeds are important kinds of edible nuts rich in starch and protein. The characteristics and nutrient contents of chestnut have been found to show obvious metaxenia effects in previous studies. To improve the understanding of the effect of metaxenia on chestnut starch and sucrose metabolism, this study used three varieties of chestnut, ‘Yongfeng 1’, ‘YongRen Zao’ and ‘Yimen 1’, as male parents to pollinate the female parent, ‘Yongfeng 1’, and investigated the mechanisms of starch and sucrose metabolism in three starch accumulation stages (70 (S1), 82 (S2), and 94 (S3) days after pollination, DAP) in chestnut seed kernels. Result Most carbohydrate metabolism genes were highly expressed in YFF (self-pollinated ‘Yongfeng 1’) in stage S2 and in YFR (‘Yongfeng 1’ × ‘Yongren Zao’) and YFM (‘Yongfeng 1’ × ‘Yimen 1’) in stage S3. In stage S3, hub genes encoding HSF_DNA-binding, ACT, Pkinase, and LIM proteins and four transcription factors were highly expressed, with YFF showing the highest expression, followed by YFR and YFM. In addition, transcriptome analysis of the kernels at 70, 82 and 94 DAP showed that the starch granule-bound starch synthase (EC 2.4.1.242) and ADP-glucose pyrophosphorylase (EC 2.7 .7.27) genes were actively expressed at 94 DAF. Chestnut seeds regulate the accumulation of soluble sugars, reducing sugars and starch by controlling glycosyl transferase and hydrolysis activity during development. Conclusion These results and resources have important guiding significance for further research on starch and sucrose metabolism and other types of metabolism related to chestnut metaxenia. Supplementary Information The online version contains supplementary material available at 10.1186/s12864-021-07923-5.
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Affiliation(s)
- Shengxing Li
- Guanxi forestry research institute, Nanning, Guanxi, China
| | - Zhuogong Shi
- Guanxi forestry research institute, Nanning, Guanxi, China
| | - Qiurong Zhu
- Guanxi forestry research institute, Nanning, Guanxi, China
| | - Liang Tao
- Guanxi forestry research institute, Nanning, Guanxi, China
| | - Wenhui Liang
- Guanxi forestry research institute, Nanning, Guanxi, China
| | - Zhiheng Zhao
- Guanxi forestry research institute, Nanning, Guanxi, China.
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19
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Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour. Foods 2021; 10:foods10051115. [PMID: 34070076 PMCID: PMC8158102 DOI: 10.3390/foods10051115] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022] Open
Abstract
This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.
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20
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Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies. Foods 2021; 10:foods10050911. [PMID: 33919256 PMCID: PMC8143132 DOI: 10.3390/foods10050911] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/17/2021] [Accepted: 04/19/2021] [Indexed: 01/08/2023] Open
Abstract
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G' and G", but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie's acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.
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21
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Verma DK, Srivastav PP. Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review. Crit Rev Food Sci Nutr 2021; 62:6577-6604. [PMID: 33775191 DOI: 10.1080/10408398.2021.1903383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.
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Affiliation(s)
- Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
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22
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23
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Transcriptome analysis of genes involved in starch biosynthesis in developing Chinese chestnut (Castanea mollissima Blume) seed kernels. Sci Rep 2021; 11:3570. [PMID: 33574357 PMCID: PMC7878784 DOI: 10.1038/s41598-021-82130-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Accepted: 01/11/2021] [Indexed: 11/13/2022] Open
Abstract
Chinese chestnut (Castanea mollissima Blume) seed kernels (CCSK) with high quality and quantity of starch has emerged as a potential raw material for food industry, but the molecular regulatory mechanism of starch accumulation in developing CCSK is still unclear. In this study, we firstly analyzed the fruit development, starch accumulation, and microscopic observation of dynamic accumulation of starch granules of developing CCSK from 10 days after flowering (DAF) to 100 DAF, of which six representative CCSK samples (50–100 DAF) were selected for transcriptome sequencing analysis. Approximately 40 million valid reads were obtained, with an average length of 124.95 bp, which were searched against a reference genome, returning 38,146 unigenes (mean size = 1164.19 bp). Using the DESeq method, 1968, 1573, 1187, 1274, and 1494 differentially expressed unigenes were identified at 60:50, 70:60, 80:70, 90:80 and 100:90 DAF, respectively. The relationship between the unigene transcriptional profiles and starch dynamic patterns in developing CCSK was comparatively analyzed, and the specific unigenes encoding for metabolic enzymes (SUSY2, PGM, PGI, GPT, NTT, AGP3, AGP2, GBSS1, SS1, SBE1, SBE2.1, SBE2.2, ISA1, ISA2, ISA3, and PHO) were characterized to be involved potentially in the biosynthesis of G-1-P, ADPG, and starch. Finally, the temporal transcript profiles of genes encoding key enzymes (susy2, pgi2, gpt1, agp2, agp3, gbss1, ss1, sbe1, sbe2.1, sbe2.2, isa1, isa2, isa3, and pho) were validated by quantitative real-time PCR (qRT-PCR). Our findings could help to reveal the molecular regulatory mechanism of starch accumulation in developing CCSK and may also provide potential candidate genes for increasing starch content in Chinese chestnut or other starchy crops.
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24
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Hong J, An D, Wang M, Liu C, Buckow R, Li L, Zheng X, Bian K. Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14954] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Hong
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Di An
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Mansheng Wang
- Institute of Bast Fiber Crops Chinese Academy of Agricultural Sciences Changsha410205China
| | - Chong Liu
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Roman Buckow
- CSIRO, Agriculture and Food Werribee Vic.3030Australia
| | - Limin Li
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Xueling Zheng
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
| | - Ke Bian
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China
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25
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Bala M, Handa S, D M, Singh RK. Physicochemical, functional and rheological properties of grass pea ( Lathyrus sativus L.) flour as influenced by particle size. Heliyon 2020; 6:e05471. [PMID: 33251356 PMCID: PMC7679255 DOI: 10.1016/j.heliyon.2020.e05471] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 09/18/2020] [Accepted: 11/05/2020] [Indexed: 11/08/2022] Open
Abstract
Different properties of grass pea (Lathyrus sativus L.) flour passed through 60, 72, 85, 100, 150 and 200 mesh sieves and in the size range of 249-74 μm were studied. The protein content reduced while fat content improved significantly with diminution in particle size. Flowability, capacities to absorb water and form foam as well as stability of foam decreased while increase in swelling capacity, swelling index, oil absorption capacity was observed with decrease in flour particle size. Bimodal curve patterns were obtained for coarse flour samples of 249 μm and 211 μm using light scattering analysis. Scanning electron microscopy analysis revealed that starch granules were of variable shape embedded in protein and fibre matrix. The flour with fine particle size exhibited greater values for peak, final, break down and set back viscosities and the dough from fine particles showed highest values for storage modulus (G′), loss modulus (G″),|G∗| and |η∗|.
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Affiliation(s)
- Manju Bala
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India
| | - Saksham Handa
- Thapar Institute of Engineering and Technology, Patiala, Punjab, India
| | - Mridula D
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India
| | - R K Singh
- ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India
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26
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Hu C, Xiong Z, Xiong H, Chen L, Zhang M, Wang P, Nawaz A, Walayat N. Effects of granule size on physicochemical and digestive properties of potato powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4005-4011. [PMID: 32337732 DOI: 10.1002/jsfa.10445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 04/21/2020] [Accepted: 04/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Potato powder, a rich source of high-quality protein and starch, plays an important role in the production of functional foods. In this study, ball-mill processed potato powders with different particle sizes (278, 208, 129, and 62 μm) were analyzed in terms of physicochemical, pasting, rheological, and digestive properties. RESULTS Scanning electron microscopy and laser diffraction analysis of the samples revealed mono-model particle-size distributions. X-ray diffraction analysis confirmed structure destruction of starch pellets. Proximate composition and physical property analysis showed an increase in the water, ash, protein, and starch content. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With particle size reduced to 129 μm, large changes were observed in gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity, and final viscosity. Oscillatory rheology results also showed that, with the decrease in particle size, the storage modulus (G') and loss modulus (G″) improved, with highest storage modulus (G') observed in the 129 μm particle size. The hydrolysis rate and glycemic index also increased in the 129 μm potato powder. CONCLUSION The results provide information that could be useful for improving quality characteristics by using specific grain sizes in the development of potato-based products such as gluten-free products and ethnic food products with particular functional and rheological properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chun Hu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Zhouyi Xiong
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Mengchao Zhang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Pengkai Wang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Noman Walayat
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
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27
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Wang M, Wu Y, Liu Y, Ouyang J. Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch. Polymers (Basel) 2020; 12:polym12081718. [PMID: 32751822 PMCID: PMC7464923 DOI: 10.3390/polym12081718] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/19/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022] Open
Abstract
This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.
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Affiliation(s)
- Meng Wang
- Beijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China;
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China;
| | - Jie Ouyang
- Beijing Key Laboratory of Forest Food Process and Safety, Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China;
- Correspondence: ; Tel.: +86-10-6233-6700; Fax: +86-10-6233-8221
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28
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Gonzalez‐Cervantes ME, Palma‐Rodríguez HM, Hernandez‐Uribe JP, Guzman‐Ortiz FA, Vargas‐Torres A. Effect of Two Different Drying Methods on Molecular Structure, In Vitro Digestibility and Chemical Properties of Oca Tuber Flour. STARCH-STARKE 2020. [DOI: 10.1002/star.202000037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- María Eugenia Gonzalez‐Cervantes
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
| | - Heidi María Palma‐Rodríguez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
| | - Juan Pablo Hernandez‐Uribe
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
| | - Fabiola Araceli Guzman‐Ortiz
- CONACYT‐Universidad Autónoma del Estado de Hidalgo Carretera Pachuca‐Tulancingo km 4.5, Ciudad del conocimiento Mineral de la Reforma Hidalgo C.P. 42184 México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
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29
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Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties. Int J Biol Macromol 2020; 154:714-723. [DOI: 10.1016/j.ijbiomac.2020.03.150] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 03/16/2020] [Accepted: 03/16/2020] [Indexed: 11/17/2022]
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30
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Ding Y, Wan J, Liu C, Shi X, Xia X, Prakash S, Zhang X. Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105693] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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31
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Rodrigues P, Ferreira T, Nascimento-Gonçalves E, Seixas F, Gil da Costa RM, Martins T, Neuparth MJ, Pires MJ, Lanzarin G, Félix L, Venâncio C, C.F.R. Ferreira I, M.S.M. Bastos M, Medeiros R, Gaivão I, Rosa E, Oliveira PA. Dietary Supplementation with Chestnut (Castanea sativa) Reduces Abdominal Adiposity in FVB/n Mice: A Preliminary Study. Biomedicines 2020; 8:biomedicines8040075. [PMID: 32260459 PMCID: PMC7235886 DOI: 10.3390/biomedicines8040075] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/30/2020] [Accepted: 04/02/2020] [Indexed: 02/07/2023] Open
Abstract
The production of chestnut (Castanea sativa Miller) is mostly concentrated in Europe. Chestnut is recognized by its high content of antioxidants and phytosterols. This work aimed to evaluate the effects of dietary chestnut consumption over physiological variables of FVB/n mice. Eighteen FVB/n male 7-month-old mice were randomly divided into three experimental groups (n = 6): 1 (control group) fed a standard diet; 2 fed a diet supplemented with 0.55% (w/w) chestnut; and 3 supplemented with 1.1% (w/w) chestnut. Body weight, water, and food intake were recorded weekly. Following 35 days of supplementation, the mice were sacrificed for the collection of biological samples. Chestnut supplementation at 1.1% reduced abdominal adipose tissue. Lower serum cholesterol was also observed in animals supplemented with chestnut. There were no significant differences concerning the incidence of histological lesions nor in biochemical markers of hepatic damage and oxidative stress. These results suggest that chestnut supplementation may contribute to regulate adipose tissue deposition.
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Affiliation(s)
- Pedro Rodrigues
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Tiago Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Elisabete Nascimento-Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Fernanda Seixas
- Department of Veterinary Sciences and Animal and Veterinary Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Rui Miguel Gil da Costa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Laboratory for Process Engineering Environment Biotechnology and Energy (LEPABE) Chemical Engineering Dept, University of Porto Faculty of Engineering, (FEUP), 4200-465 Porto, Portugal;
- Molecular Oncology and Viral Pathology Group, IPO-Porto Research Center (CI-IPOP), Portuguese Institute of Oncology of Porto (IPO-Porto), 4200-072 Porto, Portugal
- Postgraduate Programme in Adult Health (PPGSAD), Federal University of Maranhão (UFMA), São Luís, 65080-805 Maranhão, Brazil
| | - Tânia Martins
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Maria João Neuparth
- Research Center in Physical Activity, Health and Leisure (CIAFEL), Faculty of Sports, University of Porto, 4200-450 Porto, Portugal;
- CEBIMED, Faculty of Health Sciences, Fernando Pessoa University, 4249-004 Porto, Portugal
| | - Maria João Pires
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Germano Lanzarin
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Luís Félix
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Instituto de Investigação e Inovação em Saúde (i3s), Laboratory Animal Science (LAS), Universidade do Porto (UP), 4200-135 Porto, Portugal
| | - Carlos Venâncio
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Department of Animal Science, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Isabel C.F.R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Margarida M.S.M. Bastos
- Laboratory for Process Engineering Environment Biotechnology and Energy (LEPABE) Chemical Engineering Dept, University of Porto Faculty of Engineering, (FEUP), 4200-465 Porto, Portugal;
| | - Rui Medeiros
- Faculty of Medicine, University of Porto (FMUP), 4200-319 Porto, Portugal;
- LPCC Research Department, Portuguese League against Cancer (NRNorte), 4200-172 Porto, Portugal
| | - Isabel Gaivão
- Department of Genetics and Biotechnology and Animal and Veterinary Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Paula A. Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Correspondence: ; Tel.: +351-259350000; Fax: +351-259325058
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Hu N, Li L, Tang E, Liu X. Structural, physicochemical, textural, and thermal properties of phosphorylated chestnut starches with different degrees of substitution. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14457] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Na Hu
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
| | - Erjun Tang
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Xinying Liu
- Institute for the Development of Energy for African Sustainability University of South Africa Johannesburg South Africa
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Khushbu S, Sunil CK, Chidanand DV, Jaganmohan R. Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- S. Khushbu
- Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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Physico-chemical, functional, morphological, thermal properties and digestibility of Talipot palm (Corypha umbraculifera L.) flour and starch grown in Malabar region of South India. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00408-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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35
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Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing. Food Chem 2019; 294:378-383. [DOI: 10.1016/j.foodchem.2019.05.070] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/18/2019] [Accepted: 05/07/2019] [Indexed: 11/19/2022]
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36
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Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour. Molecules 2019; 24:molecules24142623. [PMID: 31323897 PMCID: PMC6680859 DOI: 10.3390/molecules24142623] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/17/2019] [Accepted: 07/18/2019] [Indexed: 12/21/2022] Open
Abstract
Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.
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Carneiro-Carvalho A, Vilela A, Ferreira-Cardoso J, Marques T, Anjos R, Gomes-Laranjo J, Pinto T. Productivity, chemical composition and sensory quality of “Martaínha” chestnut variety treated with Silicon. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1579757] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Andreia Carneiro-Carvalho
- University of Trás-os-Montes and Alto Douro, Biology and Environment Department, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Alice Vilela
- University of Trás-os-Montes and Alto Douro, Biology and Environment Department, Chemistry Research Centre (CQ-VR), Vila Real, Portugal
| | - Jorge Ferreira-Cardoso
- University of Trás-os-Montes and Alto Douro, Biology and Environment Department, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Tiago Marques
- University of Trás-os-Montes and Alto Douro, Biology and Environment Department, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Rosário Anjos
- University of Trás-os-Montes and Alto Douro, Biology and Environment Department, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - José Gomes-Laranjo
- University of Trás-os-Montes and Alto Douro, Biology and Environment Department, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Teresa Pinto
- University of Trás-os-Montes and Alto Douro, Biology and Environment Department, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
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Guo J, Kong L, Du B, Xu B. Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China. Int J Biol Macromol 2019; 130:357-368. [DOI: 10.1016/j.ijbiomac.2019.02.126] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 02/09/2019] [Accepted: 02/22/2019] [Indexed: 10/27/2022]
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Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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40
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Fariña M, Torres MD, Moreira R. Starch hydrogels from discarded chestnuts produced under different temperature‐time gelatinisation conditions. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14070] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. Fariña
- Department of Chemical Engineering Universidade de Santiago de Compostela rúa Lope Gómez de Marzoa Santiago de Compostela E‐15782 Spain
| | - María Dolores Torres
- Department of Chemical Engineering Universidade de Santiago de Compostela rúa Lope Gómez de Marzoa Santiago de Compostela E‐15782 Spain
| | - R. Moreira
- Department of Chemical Engineering Universidade de Santiago de Compostela rúa Lope Gómez de Marzoa Santiago de Compostela E‐15782 Spain
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41
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Zhang L, Liu T, Hu G, Guo K, Wei C. Comparison of Physicochemical Properties of Starches from Nine Chinese Chestnut Varieties. Molecules 2018; 23:molecules23123248. [PMID: 30544638 PMCID: PMC6321317 DOI: 10.3390/molecules23123248] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 12/01/2018] [Accepted: 12/04/2018] [Indexed: 01/26/2023] Open
Abstract
Chestnut is a popular food in many countries and is also an important starch source. In previous studies, physicochemical properties of starches have been compared among different Chinese chestnut varieties growing under different conditions. In this study, nine Chinese chestnut varieties from the same farm were investigated for starch physicochemical properties to exclude the effects of growing conditions. The dry kernels had starch contents from 42.7 to 49.3%. Starches from different varieties had similar morphologies and exhibited round, oval, ellipsoidal, and polygonal shapes with a central hilum and smooth surface. Starch had bimodal size distribution and the volume-weighted mean diameter ranged from 7.2 to 8.2 μm among nine varieties. The starches had apparent amylose contents from 23.8 to 27.3% but exhibited the same C-type crystalline structure and similar relative crystallinity, ordered degree, and lamellar structure. The gelatinization onset, peak, and conclusion temperatures ranged from 60.4 to 63.9 °C, from 64.8 to 68.3 °C, and from 70.5 to 74.5 °C, respectively, among nine starches; and the peak, hot, breakdown, final, and setback viscosities ranged from 5524 to 6505 mPa s, from 3042 to 3616 mPa s, from 2205 to 2954 mPa s, from 4378 to 4942 mPa s, and from 1326 to 1788 mPa s, respectively. The rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 2.6 to 3.7%, from 5.7 to 12.7%, and from 84.4 to 90.7%, respectively, for native starch, and from 79.6 to 89.5%, from 1.3 to 3.8%, and from 7.1 to 17.4%, respectively, for gelatinized starch.
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Affiliation(s)
- Long Zhang
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Tianxiang Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Guanglong Hu
- Institute of Forest and Pomology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100093, China.
| | - Ke Guo
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
| | - Cunxu Wei
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province / Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
- Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province / Joint International Research Laboratory of Agriculture & Agri-Product Safety of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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Tao H, Huang JS, Xie QT, Zou YM, Wang HL, Wu XY, Xu XM. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat. Food Chem 2018; 265:18-22. [DOI: 10.1016/j.foodchem.2018.05.065] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 05/13/2018] [Accepted: 05/14/2018] [Indexed: 11/16/2022]
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43
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Hao H, Li Q, Bao W, Wu Y, Ouyang J. Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Zhao J, Zhang Y, Wu Y, Liu L, Ouyang J. Physicochemical properties and in vitro digestibility of starch from naturally air-dried chestnut. Int J Biol Macromol 2018; 117:1074-1080. [DOI: 10.1016/j.ijbiomac.2018.06.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 04/15/2018] [Accepted: 06/07/2018] [Indexed: 01/25/2023]
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Pinto D, Rodrigues F, Braga N, Santos J, Pimentel FB, Palmeira-de-Oliveira A, Oliveira MBPP. The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies. Food Funct 2018; 8:201-208. [PMID: 27990543 DOI: 10.1039/c6fo01469k] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Chestnuts are a common food product in Mediterranean countries, being recognized also for their beneficial effects on human health. Nevertheless, during processing, these fruits generate a large amount of food by-products, such as shells and burs. In the present work, the macronutrient composition, vitamin E profile and amino acid content of the burs were determined in samples from three different Portuguese regions (Minho, Trás-os-Montes and Beira-Alta). The nutritional composition was similar for all samples, being characterised by a high moisture content and low fat amounts. All essential amino acids were present in considerable amounts. Concerning vitamin E, the predominant vitamer was α-tocopherol for the Minho and Beira-Alta samples. The total phenolic compounds were quantified, and the antioxidant activity evaluated in different extracts using two biochemical assays (DPPH˙ and FRAP). All bur extracts showed a high total phenolic content, the highest obtained being that for the Beira-Alta samples. The chestnut bur from Minho showed the highest antioxidant activity in both assays. This study aims to demonstrate the potential of the Castanea sativa bur as a cosmetic and nutraceutical ingredient.
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Affiliation(s)
- Diana Pinto
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Francisca Rodrigues
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Nair Braga
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Joana Santos
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Filipa B Pimentel
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
| | - Ana Palmeira-de-Oliveira
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, 6200-506 Covilhã, Portugal and Labfit-HPRD: Health Products Research and Development Lda, 6200-506 Covilhã, Portugal
| | - M Beatriz P P Oliveira
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
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Lim SY, Tham PY, Lim HYL, Heng WS, Chang YP. Potential Functional Byproducts from Guava Purée Processing. J Food Sci 2018; 83:1522-1532. [PMID: 29745989 DOI: 10.1111/1750-3841.14155] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 11/22/2017] [Accepted: 03/19/2018] [Indexed: 11/29/2022]
Abstract
The valorization of guava waste requires compositional and functional studies. We tested three byproducts of guava purée processing, namely refiner, siever, and decanter. We analyzed the chemical composition and quantified the prebiotic activity score and selected carbohydrates; we also determined the water holding (WHC), oil holding (OHC), cation exchange capacities, bile acid binding, and glucose dialysis retardation (GDR) of the solid fraction and the antioxidative and α-amylase inhibitory capacities (AIC) of the ethanolic extract. Refiner contained 7.7% lipid, 7.08% protein and a relatively high phytate content; it had a high prebiotic activity score and possessed the highest binding capacity with deoxycholic acid. Siever contained high levels of low molecular weight carbohydrates and total tannin but relatively low crude fiber and cellulose contents. It had the highest binding with chenodeoxycholic acid (74.8%), and exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity. Decanter was rich in cellulose and had a high prebiotic activity score. The WHC and OHC values of decanter were within a narrow range and also exhibited the highest binding with cholic acid (86.6%), and the highest values of GDR and AIC. The refiner waste could be included in animal feed but requires further processing to reduce the high phytate levels. All three guava byproducts had the potential to be a source of antioxidant dietary fiber (DF), a finding that warrants further in vivo study. PRACTICAL APPLICATION To differing extents, the guava byproducts exhibited useful physicochemical binding properties and so possessed the potential for health-promoting activity. These byproducts could also be upgraded to other marketable products so the manufacturers of processed guava might be able to develop their businesses sustainably by making better use of them.
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Affiliation(s)
- Si Yi Lim
- Dept. of Chemical Science, Faculty of Science, Univ. Tunku Abdul Rahman, Malaysia
| | - Paik Yean Tham
- Dept. of Chemical Science, Faculty of Science, Univ. Tunku Abdul Rahman, Malaysia
| | - Hilary Yi Ler Lim
- Dept. of Chemical Science, Faculty of Science, Univ. Tunku Abdul Rahman, Malaysia
| | - Wooi Shin Heng
- Dept. of Chemical Science, Faculty of Science, Univ. Tunku Abdul Rahman, Malaysia
| | - Ying Ping Chang
- Dept. of Chemical Science, Faculty of Science, Univ. Tunku Abdul Rahman, Malaysia
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Structural and Functional Properties of Slowly Digestible Starch from Chinese Chestnut. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The structural and functional properties of slowly digestible starch (SDS) modified using pullulanase and prepared from chestnut starch were studied. The modified chestnut starches had 41.9 % SDS, which was higher than native chestnut starches (6.51 %) and cooked chestnut starches (18.6 %). The hydrolysis rate of the modified starches was 74.1 %. Scanning electron microscopy showed that the modified starch granules had a large surface area with signs of cracks and dents, and the cross-sections showed hollow internal structures. X-ray diffraction indicated that the crystallisation of the starch changed from the Cb-type to the V-type, although it retained a few C-type characteristics. Compared with native chestnut starch, the modified starches have a higher gelatinisation temperature using differential scanning calorimetry; and the texture profile analysis hardness, chewiness, cohesiveness, and gumminess of modified starch gels decreased significantly, while adhesiveness increased. When debranched using pullulanase there was a decreased solubility, swelling power, and freeze-thaw stability of the modified starches. These findings suggest that pullulanase modification changed the in vitro digestibility and crystalline structure of the modified starches.
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48
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Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean ( Vigna angularis L.) and edible kudzu ( Pueraria thomsonii Benth). Int J Biol Macromol 2017; 105:354-362. [DOI: 10.1016/j.ijbiomac.2017.07.052] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/04/2017] [Accepted: 07/09/2017] [Indexed: 11/24/2022]
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49
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Zhang K, Lu QY. Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0437] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis work fractionated native wheat starches into A- and B-type granules fractions to accurately assess granules physicochemical properties and effects on water distribution, storage modulus (E′) and loss modulus (E″) of two type noodles with A- and B-type granules. Pasting viscosity and starch crystallization of A- and B-type granules were determined by Rapid Visco Analyzer (RVA) and X-ray diffraction (XRD) respectively. The noodles were prepared from wheat flour, which 20 % was replaced with the A or B starch fractions, respectively. The water distribution and dynamic mechanical properties of noodles were characterized through Low-field Nuclear Magnetic Resonance (LF-NMR) and Dynamic Mechanical Analysis (DMA). The results demonstrated that A- and B-type granules almost had a round shape with smooth surface. The crystal models of A- and B-type granules were the same but the relative crystallinity were different. A-type granules contained higher starch content, higher ratio between amylose and amylopectin and less damaged starch than B-type granules. B-type granules easily aggregated into clump in deionized water. A- and B-type granules were different in swelling properties and pasting viscosity under the same conditions. A-type granules possessed lower swelling power and water-binding capacity, higher solubility and pasting viscosity than B-type granules. A-noodles (relative to B-noodles) had higher ratio of immobilized water, E′ and E″.
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50
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Physicochemical characterization of starch isolated from soft acorns of holm oak (Quercus ilex subsp. ballota (Desf.) Samp.) grown in Algeria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9582-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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