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Wang JL, Sun MJ, Pei ZM, Zheng Z, Luo SZ, Zhao YY, Zhong XY. Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6461-6469. [PMID: 38501369 DOI: 10.1002/jsfa.13470] [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: 12/02/2023] [Revised: 03/14/2024] [Accepted: 03/17/2024] [Indexed: 03/20/2024]
Abstract
BACKGROUND Fried foods are favored for their unique crispiness, golden color and flavor, but they also face great challenge because of their high oil content, high calories and the existence of compounds such as acrylamide and polycyclic aromatic hydrocarbons. Long-term consumption of fried foods may adversely affect health. Therefore, it is necessary to explore fried foods with lower oil contents and a high quality to meet the demand. RESULTS A method of enzyme treatment was explored to investigate the effects of maltogenic amylase (MA), transglutaminase (TG) and bromelain (BRO) on the physicochemical properties of the batter and the quality of fried spring roll wrapper (FSRW). The results showed that the MA-, TG- or BRO-treated batters had a significant shear-thinning behavior, especially with an increase in viscosity upon increasing TG contents. FSRW enhanced its fracturability from 419.19 g (Control) to 616.50 g (MA-6 U g-1), 623.49 g (TG-0.75 U g-1) and 644.96 g (BRO-10 U g-1). Meanwhile, in comparison with BRO and MA, TG-0.5 U g-1 endowed batter with the highest density and thermal stability. MA-15 U g-1 and TG-0.5 U g-1 displayed FSRW with uniform and dense pores, and significantly reduced its oil content by 18.05% and 25.02%, respectively. Moreover, compared to MA and TG, BRO-50 U g-1 improved the flavor of FSRW. CONCLUSION MA, TG or BRO played a key role in affecting the physicochemical properties of the batter and the quality of FSRW. TG-0.5 U g-1 remarkly reduced the oil content of FSRW with a great potential in practical application. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jia-Lin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Meng-Jin Sun
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Zheng-Meng Pei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shui-Zhong Luo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yan-Yan Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Xi-Yang Zhong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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2
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Huang J, Zhang M, Mujumdar AS, Wang Y, Li C. Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics. Food Chem 2024; 460:140701. [PMID: 39098218 DOI: 10.1016/j.foodchem.2024.140701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 07/17/2024] [Accepted: 07/27/2024] [Indexed: 08/06/2024]
Abstract
Probiotics can promote the balance of the intestinal microbial community and enhance the biological activity of food. They are beneficial to the health of elderly people. Therefore, five different probiotics (4% of the total weight) were added to pasted brown rice to study the printability, swallowability, and digestibility of fermented inks (at 40 °C for 10 h). The results showed that probiotics reduced the apparent viscosity and resistance to deformation of brown rice inks. The inks with Lactobacillus bulgaricus (LB), Bifidobacterium longum (BL), and Lactiplantibacillus plantarum (LP) had better printing properties and finer appearances. Probiotics significantly reduced the adhesiveness, gumminess, and hardness of inks but had little effect on cohesiveness. LB, Streptococcus thermophilus (ST), and LP were categorized as having class 4 consistency with easy-to-swallow characteristics. The growth and multiplication of probiotics detached the internal structure of brown rice inks and reduced the relative crystallinity. They also modulated the nutrient content and flavor components by producing short-chain fatty acids, and improved the digestion of starch.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Chunli Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
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3
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Liu L, Jiang X, Chen Y, Yaqoob S, Xiu L, Liu H, Zheng M, Cai D, Liu J. Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize. Food Chem X 2024; 22:101430. [PMID: 38736981 PMCID: PMC11087989 DOI: 10.1016/j.fochx.2024.101430] [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: 03/13/2024] [Revised: 04/24/2024] [Accepted: 04/28/2024] [Indexed: 05/14/2024] Open
Abstract
Current research on maize germination suffers from long sampling intervals, and the relationship between the starch structure and the processing properties of flour in maize is still unclear. This study observed the effect of germination on the structure and composition of maize starch and the processing properties of maize flour over a 72 h period using a short interval sampling method. At 36 h, the short-range ordered structure, crystallinity, and enthalpy of starch reached the highest values of 1.02, 34.30%, and 9.90 J/g, respectively. At 72 h, the ratios of rapidly-digested starch (RDS) and slowly-digested starch (SDS) enhanced to 29.37% and 28.97%; the RS content reduced to 35.37%; and the flow properties of the starch were improved. This study enhances the understanding of the effects of germination on the processing properties of maize starch and flour, determines the appropriate application, and recommends the use of germination in the food industry.
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Affiliation(s)
- Lipeng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xin Jiang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yelinxin Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Sanabil Yaqoob
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Lin Xiu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Mingzhu Zheng
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Dan Cai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China
- National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
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4
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Wang J, Xu X, Cui B, Wang B, Abd El-Aty AM. Changes in the properties of the corn starch glycerol film in a time-dependent manner during gelatinization. Food Chem 2024; 458:140183. [PMID: 38943954 DOI: 10.1016/j.foodchem.2024.140183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 06/08/2024] [Accepted: 06/20/2024] [Indexed: 07/01/2024]
Abstract
This study aimed to investigate the fundamental properties, solubility, mechanical properties, barrier performance, and microstructural features of films composed of corn starch and glycerol. Changes in the microstructure were analyzed to understand how they relate to the physical and chemical properties of these films. Specifically, we found that increasing the gelatinization time decreased the film thickness, solubility, water vapor permeability, and maximum degradation temperature and increased the water content. A gradual increase in the water contact angle of the corn starch-glycerol films was observed with increasing gelatinization time. This trend is likely due to the disruptive effect of gelatinization on the crystalline and amorphous structures inherent in corn starch, resulting in reduced film crystallinity, degree of order (DO) and degree of double helix (DD).
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Affiliation(s)
- Jiarui Wang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China
| | - Xin Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, China; Shandong Qingyun Large Leaf Coriander Science and Technology Backyard, Dezhou 253600, Shandong, China.
| | - A M Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211-Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey.
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5
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Zhang J, Li X, Wang K, Zhu Y, Guo L, Cui B, Lu L. Effects of different oil additives on water resistance of corn starch straws. Carbohydr Polym 2024; 334:122027. [PMID: 38553226 DOI: 10.1016/j.carbpol.2024.122027] [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: 10/06/2023] [Revised: 02/11/2024] [Accepted: 03/04/2024] [Indexed: 04/02/2024]
Abstract
To investigate the effect of oil additives on improving the water resistance of corn starch straws, corn oil (CO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO), lard (LD) and coconut oil (CCO) were chosen and compared the structure and properties of starch straws with different oil additives. Corn starch straws (CS), and starch straws supplemented with CO, SO, RO, PO, LD and CCO were prepared by thermoplastic extrusion. The results showed that the incorporation of oils effectively enhanced the water resistance of starch straws such as water absorption, water solubility and water swelling performance. Meanwhile, the flexural strength of starch straws significantly increased. There was no significant linear relationship among starch chain length, oil unsaturation and straw performance. Among seven starch straws, S-SO had the strongest hydrogen bond interaction (3289 cm-1) and relaxation time (0.96 ms). The S-CO had the highest relative crystallinity (16.82 %) and degree of double helix (1.535), hence resulting in the lowest water absorption and solubility values, the highest flexural strength (23.43 MPa), the highest ΔT value (9.93 °C) and ΔH value (4.79 J/g). S-RO had the highest thermal transition temperatures.
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Affiliation(s)
- Jinyu Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yu Zhu
- Department of Biological and Food Engineering, Hefei Normal University, Hefei, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
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6
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Gao HX, Chen N, He Q, Shi B, Zeng WC. Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during frying. J Food Sci 2024; 89:3306-3317. [PMID: 38752388 DOI: 10.1111/1750-3841.17115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 03/27/2024] [Accepted: 04/25/2024] [Indexed: 06/14/2024]
Abstract
The increasing concerns about health have led to a growing demand for high-quality fried foods. The potential uses of Ligustrum robustum (Rxob.) Blume, a traditional tea in China, as natural additives to enhance the quality of starchy food during frying was studied. Results indicated that L. robustum polyphenols extract (LREs) could improve the quality of fried starchy food, according to the tests of color, moisture content, oil content, texture property, and volatile flavor. The in vitro digestion results demonstrated that LRE reduced the final glucose content from 11.35 ± 0.17 to 10.80 ± 0.70 mmol/L and increased the phenolic content of fried starch foods from 1.23 ± 0.04 to 3.76 ± 0.14 mg/g. The appearance and polarizing microscopy results showed that LRE promoted large starch bulges on the surface of fried starchy foods. Meanwhile, X-ray diffraction results showed that LRE increased the intensity of characteristic diffraction peak of fried starch with a range of 21.8%-28%, and Fourier transform infrared results showed that LRE reduced the damage to short-range order structure of starch caused by the frying process. In addition, LRE increased the aggregation of starch granules according to the SEM observation and decreased the enthalpy of starch gelatinization based on the differential scanning calorimetry results. The present results suggest that LREs have the potential to be utilized as a natural additive for regulating the quality of fried starchy food in food industries. PRACTICAL APPLICATION: The enhancement of L. robustum polyphenols on the quality of starchy food during frying was found, and its mechanisms were also explored. This work indicated that L. robustum might be used as a novel economic natural additive for producing high-quality fried foods.
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Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, P. R. China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, P. R. China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, P. R. China
| | - Bi Shi
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu, P. R. China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, P. R. China
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, P. R. China
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7
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Li Y, Zhu J, Liu C, Wang Y, Su C, Gao Y, Li Q, Yu X. Effect of pre-treatments and frying conditions on the formation of starch-lipid complex in potato starch chips during deep-frying process. Int J Biol Macromol 2024; 267:131355. [PMID: 38604433 DOI: 10.1016/j.ijbiomac.2024.131355] [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: 10/20/2023] [Revised: 03/18/2024] [Accepted: 04/01/2024] [Indexed: 04/13/2024]
Abstract
This study examined the influence of various pretreatment methods, frying durations, and temperatures, as well as the type of frying oil, on the formation and structure of starch-lipid complexes in fried potato chips. Potato starch was processed into dough, sliced, and subjected to deep frying following various pretreatments. Structural analysis showed that steaming as a pretreatment facilitated the generation of V-type starch-lipid complexes, whereas resistant starch type III (RS3) materialized in the desiccated samples instead of the anticipated complexes. The rate of starch-lipid complex formation initially surged but subsequently declined as treatment time increased. A reduction in treatment temperature from 190 °C to 170 °C was conducive to complex formation. Moreover, the maximum relative crystallinity (19.74 %) and ΔH value (7.76 J/g) were recorded for potato starch slices pretreated by steaming and frying in palm oil. Rapeseed oil, which is rich in unsaturated fatty acids (89.98 %), inhibits complex formation. The study concludes that pretreatment methods exert a substantial effect on the formation of starch-lipid complexes and that extended frying duration and elevated temperature may reduce this formation. Oils with longer-chain fatty acids and a lower degree of unsaturation were favorable for complex formation.
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Affiliation(s)
- Yancai Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China
| | - Jiabin Zhu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China
| | - Changnian Liu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China
| | - Yuanyuan Wang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China
| | - Caihong Su
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China
| | - Yuan Gao
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China
| | - Qi Li
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road Yangling, 712100, Shaanxi, China.
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8
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Petry JM, Pellá MCG, Silva OA, Caetano J, Dragunski DC. Plasticizer concentration effect on films and coatings based on poly(vinyl alcohol) and cationic starch blends. Food Chem 2024; 438:137977. [PMID: 37976874 DOI: 10.1016/j.foodchem.2023.137977] [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: 06/26/2023] [Revised: 11/04/2023] [Accepted: 11/10/2023] [Indexed: 11/19/2023]
Abstract
Films based on poly(vinyl alcohol) (PVA) and cationic starch (CS) were combined with different percentages of sorbitol (S; 15.0, 22.5, and 30.0% w v-1) to assess the effect of plasticizer on the films. Spectroscopic analyses confirmed the interaction between them. However, micrographs indicated the formation of sorbitol crystals on the surface of the films, especially at higher sorbitol concentrations. The blends presented low water vapor transmission rate values, reaching (7.703 ± 0.000) g h-1 m-2 (PVA75CS25S15), and low solubility values for the films containing higher CS amounts. The lack of statistical differences in most parameters suggests that no significant gain comes from increasing the amount of sorbitol at percentages higher than 15%. As a coating, the blend PVA75CS25S15 successfully decreased the loss of moisture content in acerolas by 1.15 times (compared to the control), confirming the suitability of this matrix as a fruit coating.
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Affiliation(s)
- Jaiane Maiara Petry
- Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil
| | | | - Otavio Augusto Silva
- Department of Chemistry, State University of Maringa, 5790, Av. Colombo, Maringa, Parana 87020-900, Brazil
| | - Josiane Caetano
- Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil
| | - Douglas Cardoso Dragunski
- Center of Engineer and Exact Sciences, State University of West Parana, 85903-000 Toledo, PR, Brazil; Department of Chemistry, State University of Maringa, 5790, Av. Colombo, Maringa, Parana 87020-900, Brazil.
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9
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Chen L, Huang G, Zhang Z, Zhang R, McClements DJ, Wang Y, Xu Z, Long J, Jin Z. Effects of frying on the surface oil absorption of wheat, potato, and pea starches. Int J Biol Macromol 2024; 264:130559. [PMID: 38431016 DOI: 10.1016/j.ijbiomac.2024.130559] [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: 12/21/2023] [Revised: 02/17/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The effects of structural changes on surface oil absorption characteristics of wheat starch, pea starch and potato starch during frying under different water content (20%, 30%, 40%, 50%) were studied. Fried potato starch with a 40% water content exhibited the highest surface oil content. When the initial moisture content reached 30%, the scattering intensity of the crystal layer structure decreased for wheat and pea starches, while the scattering peak for potato starch completely disappeared. At 40% moisture content, the amorphous phase ratio values for fried potato, wheat and pea starches were 13.50%, 11.78% and 11.24%, respectively, and the nitrogen adsorption capacity of fried starch decreased in turn. These findings that the structure of potato starch was more susceptible to degradation compared to pea starch and wheat starch, resulting in higher surface oil absorbed by potato starch during frying process.
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Affiliation(s)
- Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
| | - Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | | | - Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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10
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Huang J, Zhang M, Mujumdar AS, Li C. Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating. Int J Biol Macromol 2024; 264:130629. [PMID: 38453112 DOI: 10.1016/j.ijbiomac.2024.130629] [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: 01/04/2024] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 03/09/2024]
Abstract
Elderly people often experience difficulty in swallowing and have impaired regulation of the nervous system. Furthermore, their blood glucose level can rise easily after eating. Therefore, functional foods that are easy to swallow and can maintain blood glucose at a lower level have been an important research topic in recent years. In this study, 3D printing was combined with dry heating to modify the starch in white quinoa and brown rice to develop whole grain foods with Osmanthus flavor that meet the dietary habits of the elderly. The samples were tested for printability, swallowing performance, and in vitro digestion. The results showed that after dry heating, all samples had shear-thinning properties and could pass through the extrusion nozzle of the printer smoothly. Both white quinoa and brown rice showed improved printability and self-support compared to the control. B45 (white quinoa, dry heating for 45 min) and C45 (brown rice, dry heating for 45 min) had significant elasticity and greater internal interaction strength during swallowing to resist disintegration of food particles during chewing. B45, C30, and C45, conformed to class 4 consistency and were characterized by easy swallowing of the diet. Further, dry heating resulted in greater resistance to enzymatic degradation of white quinoa and brown rice starch, with overall in vitro digestibility lower than the control.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Chunli Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
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11
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Cong S, Ji J, Zhang X, Sun J, Zhao H, Liu X, Hu N. Effect of Ethanol Extract of Tea on the Microstructural Features and Retrogradation Characteristics of Glutinous Rice Starch. Foods 2024; 13:1029. [PMID: 38611335 PMCID: PMC11011411 DOI: 10.3390/foods13071029] [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: 02/23/2024] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
The glutinous rice starch (GRS) regeneration process could lead to decreased product quality and shorter shelf life. The purpose of this study was to analyze the effect of an ethanol extract of tea (EET) on the regeneration properties of GRS. The microstructure of starch was determined via scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy was used to determine the microstructure of starch-polyphenol molecular groups, an X-ray diffraction (XRD) instrument was used to determine the starch crystal structure, a differential scanning calorimeter (DSC) was used to determine the thermodynamic properties of starch, and the inhibitory effect of EET on GRS regeneration was comprehensively evaluated. The effect of EET on the in vitro digestion properties of GRS was also determined. The results showed that the addition of EET in GRS resulted in an increase in solubility and swelling power and a decrease in crystallinity and ΔHr. Compared to the control group, when retrograded for 10 days, the ΔHr of GRS with 1%, 2.5%, 5%, and 10% addition of EET decreased by 34.61%, 44.53%, 52.93%, and 66.79%, respectively. Furthermore, the addition of EET resulted in a decrease in the content of RDS and an increase in the content of SDS and RS in GRS. It was shown that the addition of EET could significantly inhibit the retrogradation of GRS, improve the processability, and prolong the shelf life of GRS products.
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Affiliation(s)
- Shanzi Cong
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
| | - Jie Ji
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Xinxin Zhang
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Jingyi Sun
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Hongji Zhao
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
| | - Xiaolan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
| | - Nan Hu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China (X.L.)
- Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar 161006, China
- Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China
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12
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Su F, Wu Y, Cao Y, Wang S. Differences in the Chromogenic Effect of Corn Starch and Potato Starch on Paprika Red Pigment and Structural Characterisation. Foods 2024; 13:191. [PMID: 38254492 PMCID: PMC10814249 DOI: 10.3390/foods13020191] [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: 11/29/2023] [Revised: 12/26/2023] [Accepted: 12/30/2023] [Indexed: 01/24/2024] Open
Abstract
The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption capacity for paprika red pigment. Additionally, the a* value of CS-P (26.90 ± 0.23) was significantly higher than that of PS-P (22.45 ± 1.84), resulting in a corn starch-paprika red pigment complex (CS-P) with a more intense red colour. The addition of paprika red pigment significantly decreased the particle size and porosity of CS by 48.14 ± 5.29% and 17.01 ± 3.80%, respectively. Conversely, no significant impact on PS was observed. Additionally, the Fourier transform infrared (FT-IR) spectroscopy results revealed that the starch molecules and paprika red pigment were bound to each other through strong hydrogen bonds. X-diffraction (XRD) results indicated that the starch-paprika red pigment complexes have a V-shaped structure. Furthermore, the relative crystallinity of the complexes between starch and red pepper pigment showed an increasing trend, however, the relative crystallinity of CS increased significantly by 11.77 ± 0.99-49.21 ± 3.67%. Consequently, the CS-P colouring was good.
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Affiliation(s)
| | | | | | - Shaojia Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China; (F.S.); (Y.W.); (Y.C.)
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13
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Yan B, Yang H, Zhang N, Cheng J, Huang J, Zhao J, Zhang H, Chen W, Fan D. Microwave-assisted depolymerization of chitin and chitosan extracted from crayfish shells waste: A sustainable approach based on graphene oxide catalysis. Int J Biol Macromol 2023; 251:126296. [PMID: 37573908 DOI: 10.1016/j.ijbiomac.2023.126296] [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: 03/13/2023] [Revised: 07/12/2023] [Accepted: 08/10/2023] [Indexed: 08/15/2023]
Abstract
This study targeted the sustainable utilization of chitin and chitosan from crayfish shell waste, and further depolymerization of the recovered products in one step through synergy between microwaves and graphene oxide, aiming for the monosaccharides, 5-hydroxymethylfurfural and other high-value products. The results indicated that graphene oxide was more effective than graphene in enhancing the microwave absorption properties of the system, which is contrary to the parameters of their dielectric properties. The heating rate was increased by 0.37 K/s and 0.26 K/s when graphene oxide was introduced into the chitin and chitosan depolymerization systems, respectively, at a microwave power of 5 W/g. The mechanism underlying the impact of graphene oxide on chitin and chitosan under a microwave field was proposed by analyzing the variations in the depolymerization products of chitin and chitosan systems under different reaction conditions, including holding time, catalyst content, solvent content, and reaction temperature. Furthermore, the recovered graphene oxide exhibited delamination upon redispersion in water, which was not observed in the initial samples. The infrared spectra and scanning electron microscopy results suggest that the catalytic reaction is associated with oxygen-containing functional groups. This study demonstrated the synergistic effect of microwaves and graphene oxide on the depolymerization of chitin and chitosan, and the ability to achieve rapid one-step depolymerization in an acid/alkali-free solvent, which provides a green and promising development for the degradation of carbohydrate macromolecules in crustacean solid waste.
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Affiliation(s)
- Bowen Yan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Huayu Yang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Nana Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jiaqi Cheng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jianlian Huang
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; Anjoy Foods Group Co. Ltd., Xiamen 361022, China; Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen 361022, China
| | - Jianxin Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Daming Fan
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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14
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Lu X, Ma R, Zhan J, Tian Y. Structural changes of thermally treated starch during digestion and the impact on postprandial glucose homeostasis. Carbohydr Polym 2023; 318:121105. [PMID: 37479434 DOI: 10.1016/j.carbpol.2023.121105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/24/2023] [Accepted: 06/08/2023] [Indexed: 07/23/2023]
Abstract
Intake of foods upon thermal treatment is typically associated with an elevated postprandial glycemic response, which is one of the risk factors for type 2 diabetes development and progression. In this study, rice starch was thermally treated using aqueous phase (boil), air phase (bake), and lipid phase (fry). Peak blood glucose levels in C57 mice increased by 16.94 %, 12.60 %, and 8.1 % after ingestion of thermally treated starch (20.23, 19.48, and 18.70 mmol/L), compared with raw starch (17.30 mmol/L). The insulin response to the intake of thermally treated starch increased (4.73 %-6.83 % higher than the control), whereas the concentration of GLP-1, a hormone used to promote insulin secretion, decreased (1.54 %-8.56 % lower than the control). Furthermore, thermally treated starch accelerated food absorption by enhancing gastrointestinal digestion, exacerbating postprandial glucose fluctuation at the next meal. Structural characterization showed thermal treatment reduced starch branching density and degree of structure order, which were not conducive to preventing the attack of enzymes. During digestion, they were highly hydrolyzed into low-molecular-weight fragments, and the proportion of ultrashort chains substantially increased. These findings provide a better understanding of the fine structure of starch that promotes hypoglycemia and initially explain how diets high in thermally treated starch impair glucose balance.
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Affiliation(s)
- Xiaoxue Lu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jinling Zhan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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15
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Aurelio RH, Mextlisol CVS, Páramo-Calderón DE, Acevedo-Gómez R, Gerardo GG, Nolasco-Hipolito C, Eduardo BGJ, Carlos CAJ, Alejandro AS. Functionality and characterization of modified starch films with pineapple leaf fibers. Int J Biol Macromol 2023; 246:125611. [PMID: 37406918 DOI: 10.1016/j.ijbiomac.2023.125611] [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: 03/29/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 07/07/2023]
Abstract
The objective of this work was to modify banana starch with pineapple leaf fibers (PALF) and its production of biodegradable films. The reaction conditions of the starch modification were a Starch/PALF mass ratio of 50, a time of 1 h and a temperature of 140 °C, to obtain a yield of 41.18 %. Characterization by FTIR and NMR confirmed that the chemical reaction was carried out. XRD and TGA analysis showed that the crystalline zones of the starch were affected during the modification and the product obtained is thermally less stable compared to unmodified starch. The modified starch showed a lower pasting profile compared to the native starch; however, the modified starch showed the ability to form a film. The starch-PALF films were obtained by the casting method and partially characterized. These films presented better mechanical properties compared to the unmodified films. Also, these films could compete with conventional non-biodegradable plastics.
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Affiliation(s)
- Ramírez-Hernández Aurelio
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito Central 200 Parque Industrial, San Juan Bautista Tuxtepec, Oaxaca, Mexico
| | - Cruz-Valencia Shardey Mextlisol
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito Central 200 Parque Industrial, San Juan Bautista Tuxtepec, Oaxaca, Mexico
| | - Delia E Páramo-Calderón
- Ingeniería en alimentos, Universidad del Papaloapan, Circuito Central 200 Parque Industrial, San Juan Bautista Tuxtepec, Oaxaca, Mexico
| | - Ricardo Acevedo-Gómez
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito Central 200 Parque Industrial, San Juan Bautista Tuxtepec, Oaxaca, Mexico
| | - González-García Gerardo
- Universidad de Guanajuato, División de Ciencias Exactas Departamento de Química, Noria Alta S/N; C.P. 36050. Guanajuato, Guanajuato, Mexico
| | - Cirilo Nolasco-Hipolito
- Centro de Investigaciones Científicas, Instituto de Biotecnología, Universidad del Papaloapan, Circuito Central 200 Parque Industrial, San Juan Bautista Tuxtepec, Oaxaca, Mexico
| | - Báez-García José Eduardo
- Universidad de Guanajuato, División de Ciencias Exactas Departamento de Química, Noria Alta S/N; C.P. 36050. Guanajuato, Guanajuato, Mexico
| | - Conde-Acevedo Jorge Carlos
- Centro de Investigaciones Científicas, Instituto de Química Aplicada, Universidad del Papaloapan, Circuito Central 200 Parque Industrial, San Juan Bautista Tuxtepec, Oaxaca, Mexico.
| | - Aparicio-Saguilán Alejandro
- Ingeniería en alimentos, Universidad del Papaloapan, Circuito Central 200 Parque Industrial, San Juan Bautista Tuxtepec, Oaxaca, Mexico.
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16
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Ma Y, Chen Z, Wang Z, Chen R, Zhang S. Molecular interactions between apigenin and starch with different amylose/amylopectin ratios revealed by X-ray diffraction, FT-IR and solid-state NMR. Carbohydr Polym 2023; 310:120737. [PMID: 36925233 DOI: 10.1016/j.carbpol.2023.120737] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 02/10/2023] [Accepted: 02/19/2023] [Indexed: 02/25/2023]
Abstract
Starch can readily form complexes with polyphenols. However, its two components, namely amylose and amylopectin, differ significantly in their ability to complex with phenolic compounds. Given that the mechanism of their interaction is still poorly studied, this work investigated intermolecular interactions between apigenin and starch with different amylose/amylopectin ratios using 1H NMR, FT-IR, XRD, DSC and solid-state NMR. Results showed that corn starch with high amylose/amylopectin ratios had a better complexing ability and higher complexing index with apigenin than amylopectin. Besides, solid-state NMR suggested that the molecular mechanism behind the strong intermolecular interactions between corn starch and apigenin involved hydrogen bonds. Furthermore, the detailed binding sites of hydrogen bonds, that linked by hydroxyl-starch and phenyl-apigenin were also confirmed by 1H13C heteronuclear correlation (HETCOR) spectra. This study revealed the molecular mechanism on amylose/amylopectin complexing with apigenin and provides a theoretical basis for further developing polyphenols in starchy food.
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Affiliation(s)
- Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
| | - Ruixi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
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17
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Sharafodin H, Soltanizadeh N, Barahimi MS. Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma. Food Chem 2023; 407:135059. [PMID: 36493488 DOI: 10.1016/j.foodchem.2022.135059] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/22/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022]
Abstract
The present study aimed to evaluate the physicochemical properties of dielectric barrier discharge (DBD) plasma grafted carboxymethyl cellulose (CMC) and soy protein isolate (SPI). Therefore, the mixture of SPI and CMC was treated at 16, 18 and 20 kV for 5, 10 and 15 min with DBD plasma. The results of FTIR, XRD, FESEM and SDS-PAGE confirmed the SPI-CMC conjugate formation after plasma treatment, and a glycation degree of about 21 % was obtained after 15 min treatment at 18 kV. Significantly higher levels of emulsifying activity and stability, as well as solubility, were obtained for the conjugates, as compared with the SPI-CMC mixture. Also, the smaller droplet sizes were observed in emulsions obtained from conjugate produced at 18 kV for 5 min, which had the most stability after 14 days of storage at 4 °C. Eventually, it was detected that DBD plasma could graft SPI and CMC in a short time.
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Affiliation(s)
- Hedieh Sharafodin
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Nafiseh Soltanizadeh
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Mohammad Sadegh Barahimi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
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18
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Zhang X, Xue L, Wu Z, Zhang W, Zhang H, Zhao C, Liu D. Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration. Foods 2023; 12:foods12091817. [PMID: 37174354 PMCID: PMC10178363 DOI: 10.3390/foods12091817] [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: 03/22/2023] [Revised: 04/13/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
This study investigated the effects of drying methods (hot air drying (HAD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)) on the rehydration performance (RP) of dried Lanzhou lily scales (LLS). Rehydration rate and water migration showed that MVD had the best RP, followed by VFD, while HAD had the worst. The results of additional morphology observation using scanning electron microscopy (SEM) and micro X-ray computed tomography (CT) imaging showed that both MVD and VFD created more channels in more porous structures, which facilitated their better RP than that by HAD. The results also revealed the spatial structure diversity (including pores, channels size, and internal network) of each dried Lanzhou lily scale group. In addition, studies analyzed how drying techniques affected the physiochemical properties of lily starch, including its water solubility, pasting profiles, and starch particle morphology. The findings indicated that when MVD was in operation, partial gelatinization in lily starch was brought about by thermal effects, allowing MVDS crystals to change from B-type to V-type and causing MVDS to have better water absorption ability. Consequently, despite the fact that MVD's desiccated lilies have a lower porous structure and thinner channels than VFD's, MVD has a higher RP than VFD.
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Affiliation(s)
- Xinyu Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Lu Xue
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Zijian Wu
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Wen Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Han Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Cuiyu Zhao
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
| | - Dandan Liu
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce (TJCU), Tianjin 300134, China
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19
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Octenyl succinic anhydride modified starch with excellent emulsifying properties prepared by selective hydrolysis of supramolecular immobilized enzyme. Int J Biol Macromol 2023; 232:123383. [PMID: 36693601 DOI: 10.1016/j.ijbiomac.2023.123383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 01/14/2023] [Accepted: 01/18/2023] [Indexed: 01/22/2023]
Abstract
Octenyl succinic anhydride modified starch is a common green and safe emulsifier. Although the conventional pretreatment method of free enzyme hydrolysis increases the hydroxyl content on the starch surface, thus improving the grafting degree of octenyl succinic anhydride and the amphiphilicity of the modified starch, the amylose and amylopectin structures are indiscriminately hydrolyzed, reducing the emulsion stability of modified starch. In this work, α-amylase organic-inorganic hybrid nanoflower biocatalyst is designed and synthesized for pretreatment of synthetic octenyl succinic anhydride modified starch. The α-amylase organic-inorganic hybrid nanoflower biocatalyst with a unique micro-nano spatial structure can selectively hydrolyze the amylopectin and protect the amylose of starch. The amylose ratio of starch pretreated by nanoflower biocatalyst is about twice that of starch pretreated by free enzyme, reaching 22.62 %. Meanwhile, the granular structure of starch is not damaged. The obtained octenyl succinic anhydride modified starch exhibits a high degree of substitution, up to 0.0213. The emulsion prepared with this modified starch maintains excellent emulsifying properties and stability. This study provides a novel strategy for the preparation of octenyl succinic anhydride modified starch with excellent emulsifying properties, which promote the application of octenyl succinic anhydride modified starch in food, pharmaceutical and cosmetic industries.
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20
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Huang X, You Y, Karrar E, Zhang H, Jin Q, Wu G, Wang X. Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process. Food Chem X 2023; 17:100605. [PMID: 36974181 PMCID: PMC10039252 DOI: 10.1016/j.fochx.2023.100605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
The application of moderate electric field (MEF) on frying can influence the quality of fried products; however, the associated mechanism is unknown. This study investigated the effects of MEF voltage on the quality and surface heat transfer of potato strips fried with an MEF. With increasing MEF voltage, the moisture content, hardness, starch gelatinization rate, and shrinkage of the potato strips significantly increased (p < 0.05), while their oil content and brightness decreased (p < 0.05). The decrease in their oil content and brightness indicated improved crust formation, which reduced oil absorption. The potato strips fried under higher voltages exhibited lower oil contents and better microstructure than those fried under lower voltages. A possible mechanism comprised MEF increasing the heat transfer coefficient (h) between oil and potato strips, thereby accelerating crust formation; moreover, h values increased with MEF voltage. The results indicate the potential application of MEF in food frying.
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Affiliation(s)
- Xiaoyu Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
- Corresponding author at: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
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21
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Luo S, Xiong S, Li X, Hu X, Ye J, Liu C. Impact of starch-lipid complexes on oil absorption of starch and its mechanism. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:83-91. [PMID: 35792714 DOI: 10.1002/jsfa.12114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/28/2022] [Accepted: 07/06/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Worldwide, fried food has a huge demand and good development prospects. Low oil in foods is the standard that everyone is now pursuing for a healthy diet. RESULTS The oil absorption behavior of rice starch during frying was investigated in the presence or absence of fatty acids or fatty acid esters with different carbon chain lengths. The complex formed between starch and fatty acids or fatty acid esters was dependent on lipid chain length, which was confirmed by X-ray diffraction and complexing index. The formation of starch-lipid complexes could significantly reduce the oil absorption of starch, and the complexes with higher complexing index had lower oil absorption. The starch-palmitic acid complex showed the lowest oil absorption after frying, which was 14.06 g per 100 g lower than that of gelatinized starch. This was attributed to the ability of the palmitic acid to increase the density of starch crystalline polymorphs as well as their ability to complex with the amylose spiral cavity. CONCLUSION These results may be useful for development of healthier fried starch-based foods with reduced oil contents. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Shaobai Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xianbao Li
- Gannan Medical University, School of Public Health & Health Management, Ganzhou, Jiangxi, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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22
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Wang X, Chen L, McClements DJ, Jin Z. Recent advances in crispness retention of microwaveable frozen pre-fried foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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23
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Bai J, Dong M, Li J, Tian L, Xiong D, Jia J, Yang L, Liu X, Duan X. Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Akarsha B, Shetty K, Krishnakumar G. Isolation, partial characterization and in vitro digestion of starch from Ariopsis peltata and Lagenandra toxicaria tuber. Heliyon 2022; 8:e11089. [PMID: 36281421 PMCID: PMC9586894 DOI: 10.1016/j.heliyon.2022.e11089] [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: 10/27/2021] [Revised: 02/14/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
The starch from two aroid tuber viz. Ariopsis peltata and Lagenandra toxicaria were isolated and evaluated for their morphological, physical and chemical properties. The tubers of these plants are used as food and medicine by the indigenous communities. The starch yield from A. peltata tuber was 25 ± 1.7% with an amylose content of 10 ± 0.9%, while the tuber of L. toxicaria contained 28 ± 6.5% starch with 15 ± 0.5% of apparent amylose in it. The starch isolated from both the tubers was highly pure (99%) starch exhibiting an A-type X-ray diffraction pattern. The starch granules of L. toxicaria were of various shapes and exhibited a smooth surface without any cleft or break. While the starch granules of A. peltata were spherical with smooth surface, as well as rough surface. The breaks and clefts were apparent on the rough-surfaced granules. The gelatinization temperature range for A. peltata and L. toxicaria starch is approximately 23 °C and 19 °C respectively. A. peltata starch showed higher thermal stability compared to L. toxicaria starch and either of the starch was rapidly digestible as evident from in vitro digestion study. The physicochemical properties of both the starches render them stable to withstand extreme processing. Besides they also mimic simple sugar in digestibility. So it can be utilized as a substitute for simple sugars in brewing and pharmaceutical industries.
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25
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Hu X, Li Z, Wang F, Mu H, Guo L, Xiao J, Liu Y, Li X. Formation of Starch-Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation. Foods 2022; 11:foods11193083. [PMID: 36230159 PMCID: PMC9562666 DOI: 10.3390/foods11193083] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/28/2022] [Accepted: 10/02/2022] [Indexed: 11/16/2022] Open
Abstract
In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results suggested that starch−lipid complexes formed with the extension of frying oils’ usage; however, their number was not dependent on the frying oils’ life cycle. Importantly, the results of pasting properties revealed the following strength of intermolecular force in deep-fried starch samples: PS > MS > HAMS > WS. The results of XRD and FTIR analysis confirmed the formation of starch−lipid complexes during the deep-frying process. Furthermore, the results of the in vitro digestibility of deep-fried starch revealed that the formation of starch−lipid complexes inhibited the swelling of starch granules and prevented the entrance of amylase into the interior. Additionally, the results of the oxidation stability of deep-frying oil indicated that the formation of starch−lipid complexes did not alter the trend of lipid oxidation as an effect of the limited number of starch−lipid complexes. These results could have critical implications for the development of healthier deep-fried foods.
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Affiliation(s)
- Xueying Hu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zhaoyang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Fengyan Wang
- COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Liping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence:
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26
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Zhang S, Li Q, Zhao Y, Qin Z, Zheng M, Liu H, Liu J. Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment. Food Chem X 2022; 15:100410. [PMID: 36211764 PMCID: PMC9532773 DOI: 10.1016/j.fochx.2022.100410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 11/25/2022] Open
Abstract
Combined ultrasonic and freeze–thaw pretreatment significantly reduced oil absorption of corn starch. The combined treatment increased the density of corn starch granules. The combined treatment increased the short-range order of cornstarch. Modified starch could be used in low-fat fried food processing industry.
This study investigated the effects of ultrasonic, freeze–thaw, and combined pretreatments on corn starch oil absorption. Low-field nuclear magnetic resonance (LF NMR) was used to study the oil absorption changes after frying of corn starch (CS) subjected to different treatments. The structural characteristics of samples were evaluated using various techniques. Scanning electron microscopy, contact angle, and particle size analysis showed that corn starch subjected to combined ultrasonic and freeze–thaw treatment generated larger, coarser particles with a denser structure. Furthermore, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry showed that combined treatment improved the order and thermal stability of CS molecules, thereby inhibiting oil absorption during frying. The results showed that combined ultrasonic and freeze–thaw pretreatment significantly reduced the oil absorption of corn starch before and after frying.
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27
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Alkhatib H, Doolaanea AA, Assadpour E, Mohmad Sabere AS, Mohamed F, Jafari SM. Optimizing the encapsulation of black seed oil into alginate beads by ionic gelation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Zhang H, Wang H, Zhang Q, Wang T, Feng W, Chen Z, Luo X, Wang R. Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates. Food Chem 2022; 398:133847. [DOI: 10.1016/j.foodchem.2022.133847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/15/2022] [Accepted: 07/31/2022] [Indexed: 10/16/2022]
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29
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30
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Lu Y, Jia B, Yoon SC, Zhuang H, Ni X, Guo B, Gold SE, Fountain JC, Glenn AE, Lawrence KC, Zhang H, Guo X, Zhang F, Wang W. Spatio-temporal patterns of Aspergillus flavus infection and aflatoxin B 1 biosynthesis on maize kernels probed by SWIR hyperspectral imaging and synchrotron FTIR microspectroscopy. Food Chem 2022; 382:132340. [PMID: 35139463 DOI: 10.1016/j.foodchem.2022.132340] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 01/09/2022] [Accepted: 01/31/2022] [Indexed: 11/16/2022]
Abstract
The dynamics mechanisms regulating the growth and AFB1 production of Aspergillus flavus during its interactions with maize kernels remain unclear. In this study, shortwave infrared hyperspectral imaging (SWIR-HSI) and synchrotron radiation Fourier transform infrared (SR-FTIR) microspectroscopy were combined to investigate chemical and spatial-temporal changes in incremental damaged maize kernels induced by A. flavus infection at macroscopic and microscopic levels. SWIR-HSI was employed to extract spectral information of A. flavus growth and quantitatively detect AFB1 levels. Satisfactory full-spectrum models and simplified multispectral models were obtained respectively by partial least squares regression (PLSR) for three types of samples. Furthermore, SR-FTIR microspectroscopy coupled with two-dimensional correlation spectroscopy (2DCOS) was utilized to reveal the possible sequence of dynamic changes of nutrient loss and trace AFB1 in maize kernels. It exhibited new insights on how to quantify the spatio-temporal patterns of fungal infection and AFB1 accumulation on maize and provided theoretical basis for online sorting.
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Affiliation(s)
- Yao Lu
- Beijing Key Laboratory of Optimization Design for Modern Agricultural Equipment, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Beibei Jia
- Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Seung-Chul Yoon
- Quality & Safety Assessment Research Unit, U. S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
| | - Hong Zhuang
- Quality & Safety Assessment Research Unit, U. S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
| | - Xinzhi Ni
- Crop Genetics and Breeding Research Unit, USDA-ARS, 2747 Davis Road, Tifton, GA 31793, USA
| | - Baozhu Guo
- Crop Genetics and Breeding Research Unit, USDA-ARS, 2747 Davis Road, Tifton, GA 31793, USA
| | - Scott E Gold
- Toxicology & Mycotoxin Research Unit, U. S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
| | - Jake C Fountain
- Department of Biochemistry, Molecular Biology, Entomology and Plant Pathology, Mississippi State, University, Starkville, MS 39762, USA
| | - Anthony E Glenn
- Toxicology & Mycotoxin Research Unit, U. S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
| | - Kurt C Lawrence
- Quality & Safety Assessment Research Unit, U. S. National Poultry Research Center, USDA-ARS, 950 College Station Rd., Athens, GA 30605, USA
| | - Haicheng Zhang
- Beijing Key Laboratory of Optimization Design for Modern Agricultural Equipment, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaohuan Guo
- Beijing Key Laboratory of Optimization Design for Modern Agricultural Equipment, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhang
- Institute of Food Safety, Chinese Academy of Inspection and Quarantine, Beijing 100176, China
| | - Wei Wang
- Beijing Key Laboratory of Optimization Design for Modern Agricultural Equipment, College of Engineering, China Agricultural University, Beijing 100083, China.
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31
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Savitri PN, Syamsir E, Budijanto S. Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2022. [DOI: 10.6066/jtip.2022.33.1.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough. The type of rice and temperature of extrusion process affect the characteristics of pregelatinized rice flour and final products. Thus, the objective of this research was to determine the effect of using pregelatinized rice flour on the oil uptake and sensory of cucur. The type of rice used were IR64 and IR42, and the extrusion process temperatures were 130 and 150°C. The oil uptake by cucur made with pregelatinized rice flour was analyzed during deep frying and sensory analysis was done on the resulting cucur. The results showed that the type of rice, temperature of extrusion, and their interactions had a significant effect on the characteristics and sensory of cucur. A combination of IR42 and 150°C resulted in cucur with 35.97% moisture content, 19.32% fat content, 18.14% moisture loss, 18.14% oil uptake, while the overall sensory attribute was acceptable to the panelists. Use of pregelatinized rice flour resulted in decrease in the oil uptake and moisture loss. Cucur made with pregelatinized rice flour has desirable intensities of sensory attributes (appearance, flavor, texture, and mouthfeel), which result in the higher overall preferences score.
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32
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Garcia-Hernandez A, Roldan-Cruz C, Vernon-Carter EJ, Alvarez-Ramirez J. Effects of leavening agent and time on bread texture and in vitro starch digestibility. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1922-1930. [PMID: 35531417 PMCID: PMC9046505 DOI: 10.1007/s13197-021-05206-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2021] [Accepted: 07/05/2021] [Indexed: 05/03/2023]
Abstract
Wheat dough added with baking dried yeast (BDY, 5 g) or baking powder (BP, 5 g) was leavened for 0, 2, 4 and 6 h for producing white bread (BBDY or BBD, respectively). The specific volume of BBDY was higher than for BBP. FTIR analysis revealed that BBP reduced the short-range crystallinity of starch granules, an effect magnified by the leavening time. Hardness and cohesiveness were higher for BBDY than for BBP which had a fragile crust structure. Readily digestible starch content of BBDY decreased (16.1-10.8%), while that of BBD increased at (17.1-31.5%) with leavening time. The opposite trend was found for resistant starch which increased from 71.2 to 79.1% for BBDY, and decreased from 69.3 to 40.2% for BBD. The hydrolysis rate constant for bread made with BP (~ 4 min-1) was about twofold faster than for BBDY. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05206-1.
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Affiliation(s)
- Angeles Garcia-Hernandez
- Facultad de Ciencias Químicas, Universidad Veracruzana-Región Xalapa, Calle de La Pérgola S/N, Zona Universitaria, 91000 Xalapa, VER México
| | - Cesar Roldan-Cruz
- Facultad de Nutrición, Universidad Veracruzana-Región Veracruz, Calle Carmen Serdán 5, Salvador Díaz Mirón, 91700 Veracruz, VER México
| | - Eduardo J. Vernon-Carter
- Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, 09340 Iztapalapa, México
| | - Jose Alvarez-Ramirez
- Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, 09340 Iztapalapa, México
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33
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Meerasri J, Sothornvit R. Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16687] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jitrawadee Meerasri
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus, Nakhonpathom, 73140 Thailand
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34
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Wang J, Li A, Hu J, Zhang B, Liu J, Zhang Y, Wang S. Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles. Front Nutr 2022; 9:823432. [PMID: 35252303 PMCID: PMC8891372 DOI: 10.3389/fnut.2022.823432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Accepted: 01/05/2022] [Indexed: 01/05/2023] Open
Abstract
The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in the microstructure and protein transformation. Noodles, after the frying process, showed a lower proportion of carbohydrate, protein, fiber, and also total starch and digestible starch, but higher content of fat and resistant starch in the proximate analysis. The frying process was also considered to improve the texture, surface color, and sensory properties of instant noodle products, accompanied by better cooking quality, including shorter cooking time and lower cooking loss during the rehydration. The honeycomb-like, porous, and less uniformed structure, and also the higher levels of β-sheets and β-turns, and the lower proportion of α-helixes of protein structure from fried instant noodle was also observed. The in vitro digestibility of starch and protein were downregulated in the fried group (81.96% and 81.31, respectively, on average) compared with the non-fried group (97.58% and 88.78, respectively, on average). Thus, the frying process lowered the glycemic index and regulated protein secondary structure by inhibiting continuous digesting enzyme activity, generating starch-lipid complexes, and changing the levels of protein transformation. In conclusion, our findings will provide an innovative evaluation of the frying process on instant noodles and even other various starch-based prepared food products.
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Affiliation(s)
- Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Ang Li
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jiaqiang Hu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Bowei Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Jingmin Liu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China
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35
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Huo R, Zhang M, Guo X, Zhang Y, Zhang Y, Bai X, Zhang J. Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and in vitro Digestibility of Extruded Oat–Corn Flour. STARCH-STARKE 2022. [DOI: 10.1002/star.202100209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Rui Huo
- Laboratory for grain and oil and plant protein engineering College of Food science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Meili Zhang
- Laboratory for grain and oil and plant protein engineering College of Food science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Xinyue Guo
- Laboratory for grain and oil and plant protein engineering College of Food science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Yakun Zhang
- Laboratory for grain and oil and plant protein engineering College of Food science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Yuanyuan Zhang
- Laboratory for grain and oil and plant protein engineering College of Food science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Xue Bai
- Laboratory for grain and oil and plant protein engineering College of Food science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Jing Zhang
- Laboratory for grain and oil and plant protein engineering College of Food science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
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36
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Wang L, Chen J, Lu S, Xiao P, Li C, Yi C. Structural characterization, physicochemical properties and
in vitro
digestion of finger millet–resistant starch prepared by different methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15432] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Le Wang
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Jiali Chen
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Shaochuang Lu
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Panfei Xiao
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Chiling Li
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
| | - Cuiping Yi
- School of Chemistry and Food Engineering Changsha University of Science & Technology 960, 2nd Section, Wanjiali South Road Changsha Hunan 410114 China
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37
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38
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Guo X, Wang R. Analysis of Dynamic Changes of Lipid Composition and Structure of Deep‐Fried Pork Slices during Storage. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xi‐Juan Guo
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
| | - Rui‐Qi Wang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
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39
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Song HG, Choi I, Lee JS, Chung MN, Yoon CS, Han J. Comparative study on physicochemical properties of starch films prepared from five sweet potato (Ipomoea batatas) cultivars. Int J Biol Macromol 2021; 189:758-767. [PMID: 34419545 DOI: 10.1016/j.ijbiomac.2021.08.106] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 06/11/2021] [Accepted: 08/13/2021] [Indexed: 10/20/2022]
Abstract
Five different sweet potato (Ipomoea batatas) cultivars (Daeyumi, Gogeonmi, Sincheonmi [SCM], Singeonmi, and Sinyulmi [SYM]) were used to extract sweet potato starch (SPS) for developing starch-based films. After the chemical composition and amylose contents of all SPSs were evaluated, the morphological, moisture, mechanical, and barrier properties of the SPS-based films were investigated. As one of the film characteristics, the X-ray diffractograms revealed that the SCM-based film with the highest amylose content (26.34%) had the highest relative crystallinity (24.31%). The SCM-based film also showed higher tensile strength (3.05-fold) and elastic modulus (2.38-fold) than the SYM-based film with the lowest amylose content (21.84%). The water vapor and oxygen permeabilities of the SPS-based films were negatively correlated with the amylose content. Thus, the SCM-based film was less permeable for water vapor (3.16-fold) and oxygen (1.81-fold) than the SYM-based film. These results demonstrated that the sweet potato cultivar, especially the amylose content, plays a significant role in determining the physicochemical properties of the SPS-based films.
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Affiliation(s)
- Hong-Geon Song
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Inyoung Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Mi-Nam Chung
- Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration, Muan-gun, Jeollanam-do 58545, Republic of Korea.
| | - Chan Suk Yoon
- Agency for Korea National Food Cluster (AnFC), Iksan 54576, Republic of Korea.
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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Cao BW, Li C, Shi WJ, Han CQ, Wu Y, Yan CC. Large-area mid-infrared broadband absorbers based on spiral ITO resulting from the combination of two different broadening absorption methods. OPTICS EXPRESS 2021; 29:34427-34440. [PMID: 34809233 DOI: 10.1364/oe.440535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Accepted: 09/26/2021] [Indexed: 06/13/2023]
Abstract
A large-area mid-infrared broadband absorber is proposed in this paper. The absorber is a spiral ITO structure grown on a hexagonal lattice arrangement of silicon nanopillars by using a glancing angle deposition method. The experimental results show that when the heights of the silicon nanopillars are 1.7 µm and the number of rotation depositions is n = 5, that is, the rotation angle is 150 degrees, the absorber absorbs more than 81% of electromagnetic waves in the 2.5-6 µm spectral range. In the atmospheric window of 3-5 µm, the integral absorption reaches 96%. The experimental results also show that the absorbing ability of the ITO structure in the mid-infrared atmospheric window is significantly stronger than that of the structure composed of silver under the same preparation conditions. The main reasons for the broadband absorption are that the spiral ITO structure has resonant absorption of electromagnetic waves with different wavelengths in the empty cavity regions with different sizes, and ITO has longer penetration depths than noble metals in the mid-infrared band, which brings about stronger broadband absorption. The combination of the two leads to a broadening of the total absorption spectrum. The higher heights of the silicon nanopillars enhance absorption further. Additionally, the loose spiral ITO distributions indicate lower mean plasma concentration and then increase penetration depths further, resulting in stronger light absorption. Such a large-area mid-infrared absorption structure with a simple preparation method has potential applications in mid-infrared cloaking and sensing.
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Wang Y, Wu X, McClements DJ, Chen L, Miao M, Jin Z. Effect of New Frying Technology on Starchy Food Quality. Foods 2021; 10:1852. [PMID: 34441629 PMCID: PMC8393420 DOI: 10.3390/foods10081852] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/29/2021] [Accepted: 08/04/2021] [Indexed: 11/17/2022] Open
Abstract
Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people's health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.
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Affiliation(s)
- Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Xianglei Wu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | | | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
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Ishikawa D, Yang J, Fujii T. Quantification of Starch Order in Physically Modified Rice Flours Using Small-Angle X-ray Scattering (SAXS) and Fourier Transform Infrared (FT-IR) Spectroscopy. APPLIED SPECTROSCOPY 2021; 75:1033-1042. [PMID: 34264122 DOI: 10.1177/00037028211028278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The purpose of this study was to understand the ordered structure of starch in rice flour based on a physical modification with non-heating, milling, and water sorption through the structural evaluation of rice flour using small-angle X-ray scattering (SAXS) and infrared spectroscopy within the 4000-100 cm-1 region. The SAXS pattern of the samples with low moisture contents subjected to milling yield a band within the 0.4-0.9 nm-1 of the q range owing to a lamellar repeat of starch with an ordered structure in rice flour. We proposed an order parameter using the intensity of the SAXS band to quantify the order structure of starch in rice flour, and the true density was negatively correlated with the order parameter. Infrared band at 990 cm-1 in COH bending mode applied to the hydroxyl group of C6 shifted to a low wavenumber corresponding to the order parameter. A linear correlation was found between the order parameter and the 990 cm-1 and band at 861 cm-1 owing to COC symmetrical stretching of glycoside bond and CH2 deformation of the glucose unit of starch, 572, 472, and 436 cm-1, owing to the pyranose ring in the glucose unit of starch. The identified infrared bands are effective for quantifying the ordered structure of starch at the lamellar level. When subjected to water sorption, the band position at 990 cm-1 shifted to a higher wavenumber above a water activity of 0.7. This result revealed that the water-induced transition of glass to rubber of starch in rice flour can be clearly evaluated through infrared spectroscopy using the band at 990 cm-1. In addition, the band at 861 cm-1 also shifted to a higher wavenumber, whereas those at 572 and 436 cm-1 did not show a significant shift. These results indicate that water sorption slightly affects the internal structure and may mainly affect the surface of starch.
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Affiliation(s)
- Daitaro Ishikawa
- Faculty of Food and Agricultural Sciences, Fukushima University, Fukushima, Japan
| | - Jiamin Yang
- Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan
| | - Tomoyuki Fujii
- Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan
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43
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Zhang D, Qi J, Jiang W, Liao J, Yang X. Extraction and characterisation of pectin polysaccharide from soybean dreg and its dispersion stability in acidified milk drink. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Dai‐Yu Zhang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Jun‐Ru Qi
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Wen‐Xin Jiang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Jin‐Song Liao
- Qingyuan Lemon Biotechnology Co. Ltd. Qingyuan 511517 China
- School of Life Sciences South China Normal University Guangzhou 510640 China
| | - Xiao‐Quan Yang
- Research and Development Center of Food Proteins School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
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Zhou T, Zhang L, Liu Q, Liu W, Hu H. Rheological behaviors and physicochemical changes of doughs reconstituted from potato starch with different sizes and gluten. Food Res Int 2021; 145:110397. [PMID: 34112400 DOI: 10.1016/j.foodres.2021.110397] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 04/19/2021] [Accepted: 05/06/2021] [Indexed: 10/21/2022]
Abstract
The effects of different sizes of potato starch on the rheological and physiochemical properties of model doughs were investigated. Compared with those of model dough prepared from original starch, the strengths of model doughs prepared from fractionated starch were higher, which indicates that fractionated starch can positively influence the properties of doughs. Additionally, the model dough prepared using large size starch granules had higher storage modulus (G'), loss modulus (G''), and composite modulus (|G*|) values compared to those of other types of dough; it also had the highest elasticity, viscosity, and strength. This might be related to its high amylose content (20.28 ± 0.69%) and high 1045 cm-1/1022 cm-1 ratio (1.27 ± 0.17). The model dough (S) prepared from starch with small sizes had the highest contents of disulfide bonds (2.91 μmolg-1), β-turn (33.92 ± 1.17%), and β-sheet (22.57 ± 0.54%); and it also had better network structure and dough stability. Thus, the stability of the S model dough was affected by phosphorus (1194.57 ± 25.32 ppm) and amylopectin (84.19 ± 1.88%) content, and, moreover, by the competition for water. Stability and network structure of dough are relative to the size distribution of starch granules. Finally, a schematic model showing the mechanism of the influence of phosphorus, sulfhydryl, and disulfide bonds in fractionated starch on the rheological properties of dough was developed.
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Affiliation(s)
- Tongtong Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
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Yang Y, Chen Q, Yu A, Tong S, Gu Z. Study on structural characterization, physicochemical properties and digestive properties of euryale ferox resistant starch. Food Chem 2021; 359:129924. [PMID: 33964663 DOI: 10.1016/j.foodchem.2021.129924] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 04/18/2021] [Accepted: 04/19/2021] [Indexed: 11/26/2022]
Abstract
At present, the raw materials for industrialized RS3 products are relatively simple and its purity is low. In addition, the correlation between structure and digestion characteristics of RS3 are rarely studied. In this study, euryale ferox, a kind of annual aquatic herb crop with high content of starch was used as a raw material to prepare RS3 by different methods, including autoclaving, enzymolysis-autoclaving and dual enzymolysis, respectively. The results showed that there were significant differences in the structure and physicochemical properties of the different euryale ferox resistant-enhanced and purified resistant starches (p < 0.05). Purified euryale ferox resistant starches belonged to B + V type crystal and had high thermal stability. After digestion, the structure and thermal properties of euryale ferox resistant-enhanced starches changed a lot. The digestion rate and estimated glycemic index (eGI) of the three kinds of purified euryale ferox RS3 were lower than 20% and 50%, respectively.
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Affiliation(s)
- Yuexi Yang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Qing Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Anzhen Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Shu Tong
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zhenyu Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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Li J, Zhang S, Zhang Z, Ren S, Wang D, Wang X, Wang X, Zhang C, Wang M. Extraction and characterization of starch from Yard-long bean (Vigna unguiculata (L.) Walp. ssp. unguiculata cv.-gr. sesquipedalis). Int J Biol Macromol 2021; 181:1023-1029. [PMID: 33894255 DOI: 10.1016/j.ijbiomac.2021.04.127] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022]
Abstract
Vigna unguiculata subsp. sesquipedalis is an important derivative cultivar of cowpea planted widely in China, and popularly known as "Yard-long bean". There is lack of research about the structural characterization and physicochemical aspects of carbohydrate content in Yard-long bean seeds. Thus, the present study aimed to evaluate structures, thermal and technological properties of Yard-long bean seeds starch (YSS). The starch contains little of ash, protein and total fiber meanwhile amylose content of 37.52%. The shapes of the starch granules obtained from field emission scanning electron microscopy (FESEM) were oval to semi-elliptical with little granules occurring in agglomerated structures clusters, and volume median diameter of granules ranged from 10.5 μm to 12.5 μm. The initial gelatinization temperature of YSS was 73.86 °C, peak temperature was 80.59 °C and final 88.53 °C. Solubility index (SI, 3.43% at 90 °C) and swelling power (SP, 6.62 g/g at 90 °C) were observed with low volume, which corroborated with the C-type structure shown by X-ray diffraction (XRD) and high crystallinity degree. The extraction of YSS can be feasible, and it has suitable properties for use in the food industry.
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Affiliation(s)
- Jiahao Li
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Shanying Zhang
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Zhen Zhang
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Saihao Ren
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China
| | - Di Wang
- School of Horticulture, Hainan University, 570228 Haikou, China
| | - Xiangyun Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Xinquan Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ministry of Agriculture and Rural Affairs Key Laboratory for Pesticide Residue Detection, Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Chenghui Zhang
- School of Food Science and Engineering, Hainan University, 570228 Haikou, China; Laboratory of Quality and Safety Risk Assessment for Agro-products (Haikou), Ministry of Agriculture, China.
| | - Meng Wang
- Laboratory of Quality and Safety Risk Assessment for Agro-products (Haikou), Ministry of Agriculture, China.
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48
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Wang Y, Chen L, Yang T, Ma Y, McClements DJ, Ren F, Tian Y, Jin Z. A review of structural transformations and properties changes in starch during thermal processing of foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106543] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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49
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Chen L, McClements DJ, Yang T, Ma Y, Ren F, Tian Y, Jin Z. Effect of annealing and heat-moisture pretreatments on the oil absorption of normal maize starch during frying. Food Chem 2021; 353:129468. [PMID: 33730664 DOI: 10.1016/j.foodchem.2021.129468] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 01/21/2021] [Accepted: 02/22/2021] [Indexed: 12/16/2022]
Abstract
The impacts of two hydrothermal pretreatments, annealing (ANN) and heat moisture treatment (HMT), on oil-absorption by normal maize starch (NMS) during frying were investigated using low-field nuclear magnetic resonance (LF-NMR). The structural organizations of the fried samples were also evaluated using SEM, XRD, ATR-FTIR, and DSC, respectively. Both hydrothermal pretreatments significantly reduced the total oil content in the starch after frying, with the magnitude of the effect depending on the treatment conditions used. SEM showed that the pretreated fried starch granules preserved more of their original morphology. XRD, FTIR, and DSC showed that both pretreatments preserved more of the short-range double helices and long-range organizations within the orthorhombic crystalline structure for NMS during frying. The promoting effect of ANN/HMT on the interactions of starch molecules and the rearrangement of double helices were hypothesized to be responsible for the increased thermal stability of starch granules in the present work. As a result, fried starch pretreated by ANN/HMT were more organized and more compact than fried NMS, thus inhibiting oil absorption during frying.
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Affiliation(s)
- Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | | | - Tianyi Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yun Ma
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fei Ren
- School of Life Science and Engineering, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang 621010, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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50
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Jhan F, Gani A, Noor N, Ashraf ZU, Gani A, Shah A. Characterisation and utilisation of nano-reduced starch from underutilised cereals for delivery of folic acid through human GI tract. Sci Rep 2021; 11:4873. [PMID: 33649366 PMCID: PMC7921593 DOI: 10.1038/s41598-021-81623-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 01/04/2021] [Indexed: 12/02/2022] Open
Abstract
Ball milling offers green approach for size reduction of starch granules to nano scale size. In this research work, the starch from two underutilised cereal varieties viz. foxtail starch (FS) and sorghum starch (SS) were milled to achieve the desired nanometric range with mean particle diameter of 467.98 and 271.12 nm for nano foxtail (FSN) and nano sorghum starch (SSN), which were highly stable as revealed by zeta potential analysis. Functional attributes like solubility, swelling index, apparent amylose content, emulsifying and pasting properties were evaluated. Scanning electron microscopy (SEM) clearly revealed damaged starch granules produed by the process of milling. X-ray diffraction (XRD) displayed decrease in crystallinity upon milling to 16.08% (SSN) and 18.56% (FSN) and disappearance of some peaks. Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR) also revealed reduced crystallinity as confirmed by the decreased absorbance ratio of 1047/1022 cm-1 in nano starch particles. Rheological analysis displayed shear thinning behaviour of nano starch samples as evaluated using Herschel-bulkely model and Power law. The nano starch samples exhibited comparatively low thermal gelatinisation temperatures as compared to native counter particles. Moreover, the nano-encapsulated starch samples offered more resistance to in-vitro digestion and showed control release of folic acid at target sites.
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Affiliation(s)
- Faiza Jhan
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Asir Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Zanoor Ul Ashraf
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India.
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA.
| | - Asima Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006, India.
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