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Rostamabadi H, Yildirim-Yalcin M, Demirkesen I, Toker OS, Colussi R, do Nascimento LÁ, Şahin S, Falsafi SR. Improving physicochemical and nutritional attributes of rice starch through green modification techniques. Food Chem 2024; 458:140212. [PMID: 38943947 DOI: 10.1016/j.foodchem.2024.140212] [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: 01/18/2024] [Revised: 06/05/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products. However, rice starch suffers from weak techno-functional characteristics (e.g., retrogradability of pastes, opacity of gels, and low shear/temperature resistibility. Green modification techniques (i.e. Non-thermal methods, Novel thermal (e.g., microwave, and ohmic heating) and enzymatic approaches) were shown to be potent tools in modifying rice starch characteristics without the exertion of unfavorable chemical reagents. This study corroborated the potential of green techniques for rice starch modification and provided deep insight for their further application instead of unsafe chemical methods.
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Affiliation(s)
- Hadis Rostamabadi
- Department of Food Science and Technology, School of Nutrition and Food Science, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Meral Yildirim-Yalcin
- Istanbul Aydin University, Engineering Faculty, Food Engineering Department, 34295, Istanbul, Turkey
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210, Istanbul, Turkey
| | - Rosana Colussi
- Center for Pharmaceutical and Food Chemical Sciences, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
| | - Lucas Ávila do Nascimento
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, University Campus, s/n, 96010-900, Pelotas, RS, Brazil
| | - Selin Şahin
- Faculty of Engineering, Chemical Engineering Department, Division of Unit Operations and Thermodynamics, Istanbul University-Cerrahpaşa, Avcilar, 34320, Istanbul, Turkey
| | - Seid Reza Falsafi
- Food Science and Technology Division, Agricultural Engineering Research Department, Safiabad Agricultural and Natural Resources Research and Education Center, (AREEO), Dezful, Iran.
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Si H, Xie F, Yang R, Gu W, Wu S, Zhang J, Zhang Y, Qiao Y. Recent developments in enzymatic preparation, physicochemical properties, bioactivity, and application of resistant starch type III from staple food grains. Int J Biol Macromol 2024; 279:135521. [PMID: 39260638 DOI: 10.1016/j.ijbiomac.2024.135521] [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: 07/17/2024] [Revised: 08/26/2024] [Accepted: 09/08/2024] [Indexed: 09/13/2024]
Abstract
Resistant starch (RS) was classified into five types and referred to the starch that cannot be digested and absorbed by the small intestine of healthy human beings. Among them, RS3 has received a lot of attention from researchers because of its good functional properties and greater application prospects. Meanwhile, the enzymatic method is widely used in the preparation of RS3 because of its high efficiency and environmental protection. α-Amylase and pullulanase as the main enzymes can effectively improve the yield of RS3. The physical properties of RS3 have an excellent potential for application in improving food crispness, texture and producing low glycemic index (GI) foods. It is more valuable because it has biological activities such as inducing apoptosis in tumor cells, lowering intestinal pH, and regulating blood glucose, etc. This paper summarized the current research progress of RS3 from different staple food grains, including current applications of enzymes commonly used in the preparation of RS3, physical properties and biological activities of RS3, and the application of RS3 in different areas to provide a theoretical basis for future research on RS3 as well as further development and applications based on the market requirement.
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Affiliation(s)
- Haoyu Si
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Fan Xie
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ruifang Yang
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Wei Gu
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Songheng Wu
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Jing Zhang
- Shanghai Jingliang Industry (Group) Co., Ltd., Shanghai 201210, China
| | - Yi Zhang
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
| | - Yongjin Qiao
- Crop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China; Shanghai Shuneng Irradiation Technology Co., Ltd., Shanghai 201401, China.
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Farooq MA, Yu J. Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review. Foods 2024; 13:2770. [PMID: 39272535 PMCID: PMC11395633 DOI: 10.3390/foods13172770] [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: 07/05/2024] [Revised: 08/01/2024] [Accepted: 08/08/2024] [Indexed: 09/15/2024] Open
Abstract
The physical modification of starch to produce resistant starch (RS) is a viable strategy for the glycemic index (GI) lowering of foods and functionality improvement in starchy food products. RS cannot be digested in the small intestine but can be fermented in the colon to produce short-chain fatty acids rather than being broken down by human digestive enzymes into glucose. This provides major health advantages, like better blood sugar regulation, weight control, and a lower chance of chronic illnesses. This article provides a concise review of the recent developments in physical starch modification techniques, including annealing, extrusion, high-pressure processing, radiation, and heat-moisture treatment. Specifically, the focus of this paper is on the alteration of the crystalline structure of starch caused by the heat-moisture treatment and annealing and its impact on the resistance of starch to enzymatic hydrolysis, as well as the granular structure and molecular arrangement of starch caused by extrusion and high-pressure processing, and the depolymerization and crosslinking that results from radiation. The impacts of these alterations on starch's textural qualities, stability, and shelf life are also examined. This review demonstrates how physically modified resistant starch can be used as a flexible food ingredient with both functional and health benefits. These methods are economically and ecologically sustainable since they successfully raise the RS content and improve its functional characteristics without the need for chemical reagents. The thorough analysis of these methods and how they affect the structural characteristics and health advantages of RS emphasizes the material's potential as an essential component in the creation of functional foods that satisfy contemporary dietary and health requirements.
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Affiliation(s)
- Muhammad Adil Farooq
- Institute of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahimyar Khan 64200, Pakistan
| | - Jianmei Yu
- Department of Family and Consumer Sciences, North Carolina A&T State University, 1601 East Market Street, Greensboro, NC 27411, USA
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Luque-Vilca OM, Paredes-Erquinigo JY, Quille-Quille L, Choque-Rivera TJ, Cabel-Moscoso DJ, Rivera-Ashqui TA, Silva-Paz RJ. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes. Foods 2024; 13:1491. [PMID: 38790791 PMCID: PMC11120295 DOI: 10.3390/foods13101491] [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: 03/24/2024] [Revised: 04/12/2024] [Accepted: 04/17/2024] [Indexed: 05/26/2024] Open
Abstract
In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box-Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.
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Affiliation(s)
- Olivia M. Luque-Vilca
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | - Jover Y. Paredes-Erquinigo
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | - Lenin Quille-Quille
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | - Tania J. Choque-Rivera
- Facultad de Ingeniería de Procesos Industriales, Universidad Nacional de Juliaca, Av. Nueva Zelandia 631, Juliaca 21101, Peru; (O.M.L.-V.); (J.Y.P.-E.); (L.Q.-Q.); (T.J.C.-R.)
| | | | - Thalía A. Rivera-Ashqui
- Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, km 19 Carretera Central, Ñaña, Lima 15457, Peru;
| | - Reynaldo J. Silva-Paz
- Escuela de Ingeniería en Industrias Alimentarias, Departamento de Ingeniería, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J. Urb. La Florida, Barranca 15169, Peru
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Falsafi SR, Topuz F, Esfandiari Z, Can Karaca A, Jafari SM, Rostamabadi H. Recent trends in the application of protein electrospun fibers for loading food bioactive compounds. Food Chem X 2023; 20:100922. [PMID: 38144745 PMCID: PMC10740046 DOI: 10.1016/j.fochx.2023.100922] [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: 07/20/2023] [Revised: 09/09/2023] [Accepted: 10/02/2023] [Indexed: 12/26/2023] Open
Abstract
Electrospun fibers (EFs) have emerged as promising one-dimensional materials for a myriad of research/commercial applications due to their outstanding structural and physicochemical features. Polymers of either synthetic or natural precursors are applied to design EFs as carriers for bioactive compounds. For engineering food systems, it is crucial to exploit polymers characterized by non-toxicity, non-immunogenicity, biocompatibility, slow/controllable biodegradability, and structural integrity. The unique attributes of protein-based biomaterials endow a wide diversity of desirable features to EFs for meeting the requirements of advanced food/biomedical applications. In this review paper, after an overview on electrospinning, different protein materials (plant- and animal-based) as biodegradable/biocompatible building blocks for designing EFs will be highlighted. The potential application of protein-based EFs in loading bioactive compounds with the intention to inspire interests in both academia and industry will be summarized. This review concludes with a discussion of prevailing challenges in using protein EFs for the bioactive vehicle development.
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Affiliation(s)
- Seid Reza Falsafi
- Safiabad Agricultural Research and Education and Natural Resources Center, Agricultural Research, Education and Extension Organization (AREEO), Dezful P.O. Box 333, Iran
| | - Fuat Topuz
- Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Sariyer, 34469 Istanbul, Turkey
| | - Zahra Esfandiari
- Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
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Li Q, Liu J, Wan H, Zhang M. Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties. Food Chem X 2023; 19:100757. [PMID: 37408954 PMCID: PMC10319188 DOI: 10.1016/j.fochx.2023.100757] [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: 04/13/2023] [Revised: 05/31/2023] [Accepted: 06/15/2023] [Indexed: 07/07/2023] Open
Abstract
Directional control of the process of doughs with nutrition fortification is challenging. Thus, this study aimed to develop non-starch polysaccharides that can modify the quality of flour products. Polysaccharides were extracted from three different garlic cultivars, evaluated for physicochemical properties and used to enrich doughs for microstructure and mesoscopic characteristics analysis. We assessed the moisture distribution, texture characteristics, thermodynamic properties, dynamic viscoelastic properties, protein structure, microstructure and molecular interaction of the doughs and demonstrated a relatively high molecular weight, lower steric hindrance of molecular chains and higher cross-linking ability with the dough network in the supernatant polysaccharide from Yunnan single-clove-garlic (SGSOS) fraction. These features of SGSOS fraction improved the rheological, thermodynamic, texture characteristics, and water distribution of doughs. These findings provide information on the use of garlic polysaccharides during the processing and manufacturing of foods to enhance their processing adaptability and qualities.
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Affiliation(s)
- Qian Li
- Tianjin Agricultural University, Tianjin 300392, PR China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300392, PR China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Jiaming Liu
- Tianjin Agricultural University, Tianjin 300392, PR China
- Tianjin Guangyuan Livestock and Poultry Breeding CO., LTD, Tianjin 301800, PR China
| | - Huiqi Wan
- Tianjin Agricultural University, Tianjin 300392, PR China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin 300392, PR China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300392, PR China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
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Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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