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Wu Y, Liu Y, Jia Y, Feng CH, Ren F, Liu H. Research progress on the regulation of starch-polyphenol interactions in food processing. Int J Biol Macromol 2024; 279:135257. [PMID: 39233167 DOI: 10.1016/j.ijbiomac.2024.135257] [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: 05/15/2024] [Revised: 08/25/2024] [Accepted: 08/31/2024] [Indexed: 09/06/2024]
Abstract
Starch is a fundamental material in the food industry. However, the inherent structural constraints of starch impose limitations on its physicochemical properties, including thermal instability, viscosity, and retrogradation. To address these obstacles, polyphenols are extensively employed for starch modification owing to their distinctive structural characteristics and potent antioxidant capabilities. Interaction between the hydroxyl groups of polyphenols and starch results in the formation of inclusion or non-inclusion complexes, thereby inducing alterations in the multiscale structure of starch. These modifications lead to changes in the physicochemical properties of starch, while simultaneously enhancing its nutritional value. Recent studies have demonstrated that both thermal and non-thermal processing exert a significant influence on the formation of starch-polyphenol complexes. This review meticulously analyzes the techniques facilitating complex formation, elucidating the critical factors that dictate this process. Of noteworthy importance is the observation that thermal processing significantly boosts these interactions, whereas non-thermal processing enables more precise modifications. Thus, a profound comprehension and precise regulation of the production of starch-polyphenol complexes are imperative for optimizing their application in various starch-based food products. This in-depth study is dedicated to providing a valuable pathway for enhancing the quality of starchy foods through the strategic integration of suitable processing technologies.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Hongzhi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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2
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Li Y, Niu L, Wu L, Li D, Sun C, Xiao J. Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility. Int J Biol Macromol 2023; 253:127584. [PMID: 37866571 DOI: 10.1016/j.ijbiomac.2023.127584] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/16/2023] [Accepted: 10/19/2023] [Indexed: 10/24/2023]
Abstract
To investigate the digestive behavior of extruded starch-polyphenols system, extruded sweet potato starch vermicelli (ESPSV) was used as a model. The multi-scale structure, starch digestibility, polyphenol release, digestive enzyme activity during digestion and their correlation of ESPSV supplemented with matcha (MT), green tea extract (GTE), tea polyphenols (TP) and epigallocatechin gallate (EGCG) (at 1% polyphenol level) were discussed. Results showed that tea products in whatever form could retard starch digestion, with EGCG working best. The predicted glycemic index (pGI) of ESPSV was decreased from 82.50 to 65.46 after adding EGCG. Starch formed larger molecular aggregates with tea products under extrusion, showing a "B + V" type pattern. The order of V-type crystals content was EGCG + ESPSV (1.41) > TP + ESPSV (1.50) > GTE + ESPSV (1.88) > MT + ESPSV (2.62) > ESPSV (3.20). Under external pressure, EGCG, as tea monomer, was more likely to enter the spiral cavity of amylose and form V-type inclusion complex. Notably, polyphenols released during digestion could still reduce digestive enzyme activity, with a 15.53% decrease in EGCG + ESPSV compared to ESPSV. This was verified by correlation analysis, where RDS content (0.961, p < 0.01) and pGI (0.966, p < 0.01) were highly significantly correlated with the enzyme activity. Furthermore, tea products did not break or even enhance the quality of ESPSV as the final product.
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Affiliation(s)
- Yun Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Leiyan Wu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Dongming Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Chao Sun
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China.
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3
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Li F, Zeng K, Ming J. Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination. Crit Rev Food Sci Nutr 2023:1-37. [PMID: 37966135 DOI: 10.1080/10408398.2023.2278169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Dietary fiber (DF) and polyphenols (DP) are typical blood sugar-lowering components, and both play distinct yet interconnected roles in exerting their blood sugar-lowering effects. We comprehensively summarized the single and combined effects of DF and DP on blood glucose homeostasis through regulating the relevant factors in the upper gastrointestinal tract (UGT) and lower gastrointestinal tract (LGT). In the UGT, DF slowed down glucose metabolism by enhancing digesta viscosity and hindering enzyme-substrate interaction. DP primarily targeted enzymes and substrates. When combined, DP enhanced the adsorption capacity of DF for glucose. DF weakened DP's inhibitory effect on enzymes. Both DF and DP disrupted glucose intestinal uptake via physical or genomic modulation, but the co-consumption of DF and DP demonstrated a lower inhibitory effect on glucose uptake than DP alone. In the LGT, DF and DP showed synergistic or antagonistic effects on gut microbiota. Remarkably, whole foods exhibited potent prebiotic effects due to their compound-rich matrix, potentially enhancing glucose homeostasis and expanding dietary options for glucose regulation research.
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Affiliation(s)
- Fuhua Li
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Research Group Food Chem and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
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4
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D'Costa AS, Golding BA, Raval MK, Rolland-Sabaté A, Bordenave N. Probing gallic acid-starch interactions through Rapid ViscoAnalyzer in vitro digestion. Food Res Int 2023; 173:113409. [PMID: 37803750 DOI: 10.1016/j.foodres.2023.113409] [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: 06/20/2023] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Phenolic compounds are known inhibitors of starch digestion through binding with α-amylase. However, a growing body of research shows that phenolic-starch interactions at the molecular level may interfere with this inhibition potential. In this study, we evaluated the effect of Gallic Acid (GA) as a model phenolic compound on starch digestion kinetics carried out in vitro in a Rapid ViscoAnalyzer (RVA). The results showed that when GA was added before cooking of starch in order to promote starch-GA complexation, the rate of digestion of starch was similar to that of starch alone, and faster than when GA was added after cooking of starch. The results demonstrated that when GA was introduced after cooking of starch, GA inhibited α-amylase strongly and that inhibition increased with starch paste viscosity only for potato and wheat starches. No correlation was found between starch molecular characteristics and the inhibiting capacity of GA at different starch concentrations. However, the apparent influence of starch chain length distribution suggested that physical effects (such as the absorption of GA at the surface of the starch paste) may play a role in the capacity of GA to inhibit α-amylase.
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Affiliation(s)
- Adrian S D'Costa
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada
| | - Billy A Golding
- Cardiff School of Sport and Health Sciences, Cardiff Metropolitan University, Cardiff, UK
| | - Mrudav K Raval
- Department of Chemical Engineering, Mumbai Institute of Chemical Technology, Mumbai, Maharashtra, India
| | | | - Nicolas Bordenave
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada; Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada.
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5
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Bello-Perez LA, Flores-Silva PC. Interaction between starch and dietary compounds: New findings and perspectives to produce functional foods. Food Res Int 2023; 172:113182. [PMID: 37689934 DOI: 10.1016/j.foodres.2023.113182] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 06/13/2023] [Accepted: 06/21/2023] [Indexed: 09/11/2023]
Abstract
Due to the increased prevalence of overweight, obesity, diabetes, colon cancer, cardiovascular diseases, and metabolic syndrome, dietary approaches to reduce starch digestion and regulate glucose homeostasis have gained attention. Starch is a polysaccharide in most daily food consumed as bakery products, snacks, breakfast cereals, and pasta, which are often vilified. However, it is also present in beans, lentils, and oatmeal, which are considered healthy food products. The difference relays on the food matrix and the thermal process that can produce interactions between starch and dietary compounds (protein, lipid, non-starch polysaccharide, and bioactive compounds) or among starch chains (retrogradation). Such interactions produce structural changes so the digestive enzymes cannot hydrolyze them; additionally, the physical barrier of some macromolecules (proteins, hydrocolloids) restricts starch gelatinization and accessibility of the digestive enzymes to hydrolyze the starch. The interactions mentioned above and the use of some macromolecules as physical barriers could be explored as a pathway to develop functional foods. This review analyzes the interactions between starch and dietary compounds influenced by the processing of some food matrices to better understand their potential for developing functional foods.
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Affiliation(s)
- Luis A Bello-Perez
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Yautepec, Morelos, Mexico.
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6
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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7
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Nag S, Majumder S. Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases-A review. Food Sci Nutr 2023; 11:1612-1621. [PMID: 37051339 PMCID: PMC10084954 DOI: 10.1002/fsn3.3208] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/29/2022] Open
Abstract
Starch is the most important energy-providing component of food. It is useful for maintaining the structural and rheological consistency of food, ad thus, in turn, is responsible for maintaining the freshness of food. Polyphenols are present in plant products in huge amounts as secondary metabolites. Gallic acid, one of the potent plant polyphenols, has been reported to have excellent anti-inflammatory, antioxidative, anticarcinogenic, microbicidal, and antidiabetic properties. Till date, very few articles on the starch-polyphenol inclusion complex are present. Quite a few hypotheses have been proposed as to how the formation of an inclusion complex of starch with polyphenol can slower the digestion or the hydrolysis of starch. The efficient qualities of starch-polyphenol systems, such as reduced starch digestion, lower blood glucose and preserving food freshness, have formed a necessity for investigation in this area. The focus of this review centers on the recent research on starch-polyphenol interactions and starch-gallic acid inclusion complexes in native and extruded food systems, as well as how the production of these complexes can aid in the treatment of diseases, particularly diabetes mellitus.
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Affiliation(s)
- Sayoni Nag
- Department of BiotechnologyBrainware UniversityBarasatIndia
| | - Suman Majumder
- Department of BiotechnologyBrainware UniversityBarasatIndia
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8
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Hu H, Zhou XY, Wang YS, Zhang YX, Zhou WH, Zhang L. Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles. Food Chem X 2023; 18:100672. [PMID: 37091512 PMCID: PMC10114142 DOI: 10.1016/j.fochx.2023.100672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 03/17/2023] [Accepted: 04/01/2023] [Indexed: 04/05/2023] Open
Abstract
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied. As the particle size of the PSPF decreased (from 269 to 66 μm), the adverse effects of the addition of PSPF on the quality of noodles were reduced. The smaller particle size of PSPF was beneficial for the secondary structure orderliness and the tighter microstructure of PSP noodles. The diffusion of anthocyanins in noodles to the soup during cooking could be fitted well with Fick's second law, and diffusion coefficients were in the range of 8.3248-14.0893 × 10-9 m2/s. The noodles with 15% 66 μm PSPF showed the best cooking properties, the highest sensory score, the highest anthocyanin retention ability and a compact and orderly microstructure. Thus, they could be considered as noodles rich in anthocyanins for commercial application.
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9
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Lang S, Gao F, Li X, Sui C, Wang F, Wang L, Zhang H. Effect of exogenous
GABA
combined with ultrasound treatment on the physicochemical and functional properties of sprouted mung bean starch. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Affiliation(s)
- Shuangjing Lang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Fei Gao
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Xiaoqiang Li
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Chunguang Sui
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Feifei Wang
- Heilongjiang Agricultural Economy Vocational College 157041 Mudanjiang China
| | - Lidong Wang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
- Department of National Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University 163319 Daqing China
| | - Hongwei Zhang
- College of Food Science Heilongjiang Bayi Agricultural University 163319 Daqing China
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10
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Wang R, Li M, Brennan MA, Kulasiri D, Guo B, Brennan CS. Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts. Nutrients 2022; 14:nu14183864. [PMID: 36145240 PMCID: PMC9504551 DOI: 10.3390/nu14183864] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.
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Affiliation(s)
- Ruibin Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Ming Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Boli Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (B.G.); (C.S.B.)
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3000, Australia
- Correspondence: (B.G.); (C.S.B.)
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11
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Wang Q, Li L, Liu C, Zheng X. Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure. Food Chem 2022; 386:132771. [PMID: 35344719 DOI: 10.1016/j.foodchem.2022.132771] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 03/03/2022] [Accepted: 03/21/2022] [Indexed: 11/28/2022]
Abstract
Blue wheat starch was modified by heat-moisture treatment (HMT) with varying moisture contents (MCs). Changes in physicochemical properties were evaluated on the basis of its multi-scale structure. Following HMTs with MC below 30 %, the starch remained brighter and presented total phenolics content up to 0.20 mg/g. As treating MC increased, structural disruptions became more pronounced, which were characterized by crystallinity loss, lamellae's loosening, hydrogen bonding breakage, and debranching. Furthermore, HMTs decreased the proportion of external A chains of amylopectin. Concomitantly, modified starches showed progressively increased transition temperatures but decreased enthalpy values. Despite the swelling power decrease, HMTs with MC of 15 % showed markedly higher peak viscosity than control, as a result of the more compact semi-crystalline lamellae and homogenous electron distribution. Besides, all HMT-starches showed lowered breakdown and setback. This novel modified starch would be promising ingredients for modulating the viscoelasticity of healthy anti-staling staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Chong Liu
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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12
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Oliveira MEAS, Coimbra PPS, Galdeano MC, Carvalho CWP, Takeiti CY. How does germinated rice impact starch structure, products and nutrional evidences? – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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14
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Shi L, Zhou J, Guo J, Gladden I, Kong L. Starch inclusion complex for the encapsulation and controlled release of bioactive guest compounds. Carbohydr Polym 2021; 274:118596. [PMID: 34702447 DOI: 10.1016/j.carbpol.2021.118596] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 01/17/2023]
Abstract
The linear component of starch, especially amylose, is capable of forming inclusion complex (IC) with various small molecules. It could significantly modify the structure and properties of starch, and it could bring beneficial effects when bioactive compounds can be encapsulated. This review discusses the formation and characterization of the starch-guest IC and focuses on the recent developments in the use of starch ICs for the encapsulation and controlled release of bioactive guest compounds. A great number of guest compounds, such as lipids, aroma compounds, pharmaceuticals, and phytochemicals, were studied for their ability to be complexed with starch and/or amylose and some of the formed ICs were evaluated for the chemical stability improvement and the guest release regulation. Starch-guest ICs has a great potential to be a delivery system, as most existing studies demonstrated the enhancement on guest retention and the possibility of controlled release.
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Affiliation(s)
- Linfan Shi
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingyi Zhou
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Jiayue Guo
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Isabella Gladden
- Department of Mechanical Engineering, The University of Alabama, Tuscaloosa, AL 35487, USA
| | - Lingyan Kong
- Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, AL 35487, USA.
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15
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Sousa R, Figueirinha A, Batista MT, Pina ME. Formulation Effects in the Antioxidant Activity of Extract from the Leaves of Cymbopogon citratus (DC) Stapf. Molecules 2021; 26:4518. [PMID: 34361669 PMCID: PMC8348009 DOI: 10.3390/molecules26154518] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/21/2021] [Accepted: 07/22/2021] [Indexed: 11/16/2022] Open
Abstract
Cymbopogon citratus DC (Stapf.) is a perennial grass and it is distributed around the world. It is used as a condiment for food and beverage flavouring in the form of infusions and decoctions of its dried leaves. Our previous studies have shown antioxidant, anti-inflammatory and gastroprotective activities for the infusion and its phenolic fractions. The aim of the present work was to develop oral dosage forms from a Cymbopogon citratus extract to be used as a functional food with antioxidant properties. Initially, an essential oil-free infusion was prepared, lyophilized and characterized by HPLC-PDA. Total phenols were quantified with the Folin-Ciocalteu method and the antioxidant activity was assessed by DPPH assay. Gelatine capsules containing the extract with different excipients, selected after DSC and IR trials, were prepared. A formulation exhibiting better antioxidant behaviour in a gastric environment was attained. These results suggest that the proposed formulation for this extract could be a valuable antioxidant product and, consequently, make an important contribution to "preventing" and minimizing diseases related to oxidative stress conditions.
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Affiliation(s)
- Raquel Sousa
- Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (R.S.); (A.F.); (M.T.B.)
| | - Artur Figueirinha
- Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (R.S.); (A.F.); (M.T.B.)
- LAQV, REQUIMTE, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Maria Teresa Batista
- Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (R.S.); (A.F.); (M.T.B.)
- CIEPQPF, FFUC, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Maria Eugénia Pina
- Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal; (R.S.); (A.F.); (M.T.B.)
- CIEPQPF, FFUC, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
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16
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Bello-Pérez LA, Flores-Silva PC, Sifuentes-Nieves I, Agama-Acevedo E. Controlling starch digestibility and glycaemic response in maize-based foods. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103222] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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17
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Mejía Terán A, Blanco-Lizarazo CM. Considerations for functional food design based on starch-protein interactions: a systematic review. Int J Food Sci Nutr 2021; 72:1009-1018. [PMID: 33769173 DOI: 10.1080/09637486.2021.1905784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
This systematic review aims to discuss the considerations in the design of starch-based foods from protein interactions, according to their functional, technological, and nutritional effects. Thereof, a systematic search for articles published in English, without excluding material by year, location, or author. Scopus and PubMed were the databases consulted. The results showed a decrease in gelatinisation, gelation, and viscosity of food matrices and a reduction in hydrolysis and starch digestibility rate by adding protein. Furthermore, found effects from other components such as phenolic compounds. In conclusion, in food design, protein interaction can modulate the starch digestibility rate, which also modifies technological, structural, and nutritional properties, depending on the physicochemical nature of ingredients, the percentage of protein incorporation, and processing conditions.
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Affiliation(s)
- Adriana Mejía Terán
- Doctorado en Ciencia Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San José, Costa Rica.,School of Agricultural, Livestock and Environmental Sciences, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Carla María Blanco-Lizarazo
- Food Engineering Program, Engineering Faculty, Food Engineering Research Group, Fundación Universitaria Agraria de Colombia, Bogotá, Colombia
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18
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Abstract
As the prevalence of obesity and diabetes has continued to increase rapidly in recent years, dietary approaches to regulating glucose homeostasis have gained more attention. Starch is the major source of glucose in the human diet and can have diverse effects, depending on its rate and extent of digestion in the small intestine, on postprandial glycemic response, which over time is associated with blood glucose abnormalities, insulin sensitivity, and even appetitive response and food intake. The classification of starch bioavailability into rapidly digestible starch, slowly digestible starch, and resistant starch highlights the nutritional values of different starches. As starch is the main structure-building macroconstituent of foods, its bioavailability can be manipulated by selection of food matrices with varying degrees of susceptibility to amylolysis and food processing to retain or develop new matrices. In this review, the food factors that may modulate starch bioavailability, with a focus on food matrices, are assessed for a better understanding of their potential contribution to human health. Aspects affecting starch nutritional properties as well as production strategies for healthy foods are also reviewed, e.g., starch characteristics (different type, structure, and modification), food physical properties (food form, viscosity, and integrity), food matrix interactions (lipid, protein, nonstarch polysaccharide, phytochemicals, organic acid, and enzyme inhibitor), and food processing (milling, cooking, and storage).
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Affiliation(s)
- Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;
| | - Bruce R Hamaker
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; .,Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, West Lafayette, Indiana 47907-1160, USA;
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19
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Ahmad M, Gani A. Development of novel functional snacks containing nano-encapsulated resveratrol with anti-diabetic, anti-obesity and antioxidant properties. Food Chem 2021; 352:129323. [PMID: 33691210 DOI: 10.1016/j.foodchem.2021.129323] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 02/02/2021] [Accepted: 02/05/2021] [Indexed: 11/15/2022]
Abstract
In this study, functional snacks with addition of nanoenapsuated resveratrol were prepared to evaluate the nutraceutical and physical properties. The nanoencapsulated resveratrol was prepared from horse-chestnut (HRP), water-chestnut (WRP) and lotus-stem starch particles (LRP) and added to the wheat flour at the level of 0.4% for preparation of snacks by extrusing process. After extrusion, 43-53% and 5.42% of resveratrol was retained in snacks containing encapsulated and free resveratrol (FRP), respectively. The HRP, WRP and LRP showed significantly less peak viscosities and less elastic behaviour than native product (NP) which can influence the human sensory perception. The shift of few peaks towards higher wavelength and presence of additional peaks at 1384, 1229, 1513 and 1613 cm-1 depicts change in molecular pattern and presence of resveratrol in functional snacks. The functional snacks containing encapsulated resveratrol showed significantly higher antioxidant, anti-diabetic and anti-obesity properties than snacks containing no or free resveratrol.
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Affiliation(s)
- Mudasir Ahmad
- 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.
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20
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D'Costa AS, Bordenave N. Inhibition of starch digestion by flavonoids: Role of flavonoid-amylase binding kinetics. Food Chem 2020; 341:128256. [PMID: 33035827 DOI: 10.1016/j.foodchem.2020.128256] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 09/17/2020] [Accepted: 09/27/2020] [Indexed: 02/02/2023]
Abstract
In this study, kinetics of binding between α-amylase and green tea flavonoids were investigated by fluorescence quenching (FQ). Their effect on α-amylase inhibition was evaluated. Whereas epicatechin (EC) and epigallocatechin (EGC) exhibited slow binding kinetics (in the order of minutes), epicatechin gallate (ECG) and epigallocatechin gallate (ECGC) exhibited very rapid binding (in the order of seconds) with Human Salivary α-amylase (HSA) and Porcine Pancreatic α-amylase (PPA). EGCG reached maximum inhibition of HSA and PPA with short incubation time whereas maximum inhibition of HSA and PPA by EC was reached only after 45 to 60 min of incubation. Similar results with ECG and EGC, but not in line with FQ kinetics, highlighted possible interferences of starch-flavonoid interaction in the binding and inhibition process. These results suggest that incubation times of enzymes and flavonoids shall be evaluated prior to enzyme inhibition testing in order to ensure consistent and reliable results.
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Affiliation(s)
- A S D'Costa
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada
| | - N Bordenave
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Canada; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Canada.
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21
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Moser SE, Shin JE, Kasturi P, Hamaker BR, Ferruzzi MG, Bordenave N. Formulation of Orange Juice with Dietary Fibers Enhances Bioaccessibility of Orange Flavonoids in Juice but Limits Their Ability to Inhibit In Vitro Glucose Transport. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9387-9397. [PMID: 32786825 DOI: 10.1021/acs.jafc.0c03334] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The effect of formulating orange juice (OJ) with dietary fibers (DFs) on in vitro bioaccessibility of flavonoids and their ability to inhibit glucose transport in Caco-2 cells were investigated on Valencia orange fruit (OF), OJ, and OJ formulated with 1 and 2.8% DFs. DFs were either orange pomace (P) or commercial pulverized citrus pulp fiber (CF). Juice extraction and formulation with CF led to minimal loss of flavonoids compared to formulation with P (474 μmol/100 g for OF vs 315-368 μmol/100 g for OJ and OJ with CF, and 266-280 μmol/100 g for OJ with P). Addition of DFs led to similar or improved flavonoid bioaccessibility compared to OJ (9.5% in OJ vs 7.9-33.4% with DFs) but higher glucose transport in Caco-2 cells (0.45 μmol/min in OJ alone vs 0.64-0.94 μmol/min with DFs). This paradoxical effect was attributed to potential complexation of flavonoids and DFs, preventing flavonoids from interfering with glucose transport.
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Affiliation(s)
- Sydney E Moser
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- PepsiCo R&D, Purchase, New York 10577, United States
| | - Jin-E Shin
- PepsiCo R&D, Barrington, Illinois 60010, United States
| | | | - Bruce R Hamaker
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47905, United States
| | - Mario G Ferruzzi
- Department of Food Science, Purdue University, West Lafayette, Indiana 47905, United States
- Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana 47905, United States
- Plants for Human Health Institute, North Carolina State University, Kannapolis, North Carolina 28081, United States
| | - Nicolas Bordenave
- PepsiCo R&D, Barrington, Illinois 60010, United States
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
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22
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Giuberti G, Rocchetti G, Lucini L. Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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