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You M, Peng Z, Jiang Y, Yao C, Yang B, Ban Q, Cheng J. The properties of the rice resistant starch processing and its application in skimmed yogurt. Int J Biol Macromol 2024; 265:131087. [PMID: 38521311 DOI: 10.1016/j.ijbiomac.2024.131087] [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: 11/04/2023] [Revised: 03/11/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
Extrusion is typically employed to prepare resistant starch (RS). However, the process is complicated. In this study, the effects of twin-screw extrusion on the crystallinity, thermal properties, and functional properties of starch formed in different extrusion zones were investigated. The effects of this process on the rheological properties and microstructure of RS-added skimmed yogurt were also studied. According to the results, the RS content increased from 7.40 % in the raw material to 33.79 % in the extrudate. The A-type crystal structure of the starch was not observed. The dissociation temperature of the extruded starch ranged from 87.76 °C to 100.94 °C. The glycemic index (GI) of skimmed yogurt fortified with 0.4 % RS was 48.7, and the viscosity was also improved. The microstructure exhibited a uniform network of the starch-protein structure. The findings may serve as a theoretical basis for the application of RS in the food industry.
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Affiliation(s)
- Meiyue You
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chiyu Yao
- Heilongjiang Yihua Rice Industry Company Limited, Jiamusi 156300, China
| | - Baocai Yang
- Heilongjiang Yihua Rice Industry Company Limited, Jiamusi 156300, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Department of Endocrinology, Affiliated Hospital of Jining Medical University, Jining 272007, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Yu C, Zhu H, Fang Y, Qiu Y, Lei P, Xu H, Zhang Q, Li S. Efficient conversion of cane molasses into Tremella fuciformis polysaccharides with enhanced bioactivity through repeated batch culture. Int J Biol Macromol 2024; 264:130536. [PMID: 38432273 DOI: 10.1016/j.ijbiomac.2024.130536] [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: 11/03/2023] [Revised: 02/20/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
Tremella fuciformis polysaccharide (TFPS) is a natural mushroom mucopolysaccharide widely used in health foods, medical care, cosmetic and surgical materials. In this study, we developed an efficient strategy for the repeated batch production of highly bioactive TFPS from the agro-industrial residue cane molasses. Cane molasses contained 39.92 % sucrose (w/w), 6.36 % fructose and 3.53 % glucose, all of which could be utilized by T. fuciformis spores, whereas, the TFPS production efficiency only reached 0.74 g/L/d. Corn cobs proved to be the best immobilized carrier that could tightly absorb spores and significantly shorten the fermentation lag period. The average yield of TFPS in eight repeated batch culture was 5.52 g/L with a production efficiency of 2.04 g/L/d. The average fermentation cycle after optimization was reduced by 61.61 % compared with the initial conditions. Compared to glucose as a carbon source, cane molasses significantly increased the proportion of low-molecular-weight TFPS (TFPS-2) in total polysaccharides from 3.54 % to 17.25 % (w/w). Moreover, TFPS-2 exhibited potent antioxidant capacity against four free radicals (O2-, ABTS+, OH, and DPPH). In conclusion, this study lays the foundation for the efficient conversion of cane molasses and production of TFPS with high bioactivity.
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Affiliation(s)
- Caiyuan Yu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Haipeng Zhu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yan Fang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yibin Qiu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Peng Lei
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Hong Xu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Qi Zhang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China.
| | - Sha Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing Tech University, Nanjing 211816, China.
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Ahmed SA, Helmy WA, Ibrahim OA. Evaluation of lupine seeds (Lupinus albus L.) neutral extract as a texture improver in low-fat yogurt production. Int J Biol Macromol 2024; 263:130303. [PMID: 38382785 DOI: 10.1016/j.ijbiomac.2024.130303] [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: 11/16/2023] [Revised: 02/07/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
Aqueous lupine seeds (Lupinus albus L.) extracts were evaluated as a natural fat substitute in low-fat yogurt production. Thus, the chemical composition, particle size, molecular weight, total phenolic (TPC), and total flavonoids (TFC) of the selected extract were estimated. Also, the antimicrobial activity and antioxidant capacity of selected extract were investigated. Yogurt with neutral lupine extract (NeLP) had the highest all sensorial attributes compared to other extracts. Also, the incorporation of NeLP during low-fat yogurt processing increased the solid content, and viscosity, as well as improved the textural profile and sensorial attributes without any negative effect on the yogurt's color. SEM micrographs of NeLP-yogurt microstructure showed a matrix characterized by large fused casein micelles clusters with comparatively lower porosity compared to control yogurt (without NeLP). The chemical composition of NeLP indicated that the major sugar constituents are glucose and galactose with different molar fractions. The molecular weight of NeLP is 460.5 kDa with a particle size of 1519.9 nm. Also, IC50 of NeLP is 0.589 mg/ml, while TPC and TFC are 7.17, and 0.0137 g/100 g sample, respectively. Hence, lupine neutral extract (0.25%) could be used as a fat replacer or texture improver ingredient in such low-fat yogurt which led to improved its characteristics without any negative defect during 7 days at 5 °C.
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Affiliation(s)
- Samia A Ahmed
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt.
| | - Wafaa A Helmy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, Giza, Egypt
| | - Osama A Ibrahim
- Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
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Zheng Z, Wu L, Li Y, Deng W, Chen S, Song H. Effects of Different Blanching Methods on the Quality of Tremella fuciformis and Its Moisture Migration Characteristics. Foods 2023; 12:foods12081669. [PMID: 37107464 PMCID: PMC10137464 DOI: 10.3390/foods12081669] [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: 03/08/2023] [Revised: 04/05/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Blanching is a critical step in the processing of Tremella fuciformis (T. fuciformis). The effects of different blanching methods (boiling water blanching (BWB), ultrasonic-low temperature blanching (ULTB), and high-temperature steam (HTS)) on the quality and moisture migration characteristics of T. fuciformis were investigated. The results showed that the T. fuciformis blanched by ULTB (70 °C, 2 min, 40 kHz, 300 W) had the best quality, including a brighter appearance, superior texture, and good sensory features, with a polysaccharide content of 3.90 ± 0.02%. The moisture migration characteristics of T. fuciformis after blanching exhibited four peaks, displayed strong and weak chemically bound water, immobilized water, and free water, whereas ULTB had a weak effect on the freedom of water in T. fuciformis. The study will provide the foundation for the factory processing of T. fuciformis.
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Affiliation(s)
- Zhipeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Li Wu
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
| | - Yibin Li
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
- Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350003, China
| | - Wei Deng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shouhui Chen
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Xanthan gum modified fish gelatin and binary culture modulates the metabolism of probiotics in fermented milk mainly via amino acid metabolism pathways. Food Res Int 2022; 161:111844. [DOI: 10.1016/j.foodres.2022.111844] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 08/16/2022] [Accepted: 08/21/2022] [Indexed: 02/07/2023]
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