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Yu J, Ge W, Wang K, Hao W, Yang S, Xu Y, Feng T, Han P, Sun X. Crosslinking ability of hydrolyzed distarch phosphate and its stabilizing effect on rehydrated sea cucumber. Food Chem 2024; 456:139866. [PMID: 38852446 DOI: 10.1016/j.foodchem.2024.139866] [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: 03/13/2024] [Revised: 05/07/2024] [Accepted: 05/26/2024] [Indexed: 06/11/2024]
Abstract
Effective crosslinking among food constituents has the potential to enhance their overall quality. Distarch phosphate (DSP), a common food additive employed as a thickening agent, bears a pre-crosslinked oligosaccharide (PCO) moiety within its molecular structure. Once this moiety is released, its double reducing end has the potential to undergo crosslinking with amino-rich macromolecules through Maillard reaction. In this study, hydrolyzed distarch phosphate (HDSP) was synthesized, and spectroscopic analysis verified the presence of PCO within HDSP. Preliminary validation experiment showed that HDSP could crosslink chitosan to form a hydrogel and significant browning was also observed during the process. Furthermore, rehydrated sea cucumber (RSC) crosslinked with HDSP exhibited a more intact appearance, higher mechanical strength, better color profile, and increased water-holding capacity. This series of results have confirmed that HDSP is capable to crosslink amino-rich macromolecules and form more stable three-dimensional network.
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Affiliation(s)
- Jiaqi Yu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
| | - Wenhao Ge
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Kaifeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Wenhui Hao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Shangju Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
| | - Tingyu Feng
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Ocean University of China, Qingdao 266109, China
| | - Peng Han
- Dalian Municipal central hospital, Dalian 116021, China
| | - Xun Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China.
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Liu Z, Hu X, Lu S, Xu B, Bai C, Ma T, Song Y. Applications of physical and chemical treatments in plant-based gels for food 3D printing. J Food Sci 2024; 89:3917-3934. [PMID: 38829741 DOI: 10.1111/1750-3841.17101] [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: 12/14/2023] [Revised: 03/11/2024] [Accepted: 04/12/2024] [Indexed: 06/05/2024]
Abstract
Extrusion-based three-dimensional (3D) printing has been extensively studied in the food manufacturing industry. This technology places particular emphasis on the rheological properties of the printing ink. Gel system is the most suitable ink system and benefits from the composition of plant raw materials and gel properties of multiple components; green, healthy aspects of the advantages of the development of plant-based gel system has achieved a great deal of attention. However, the relevant treatment technologies are still only at the laboratory stage. With a view toward encouraging further optimization of ink printing performance and advances in this field, in this review, we present a comprehensive overview of the application of diverse plant-based gel systems in 3D food printing and emphasize the utilization of different treatment methods to enhance the printability of these gel systems. The treatment technologies described in this review are categorized into three distinct groups, physical, chemical, and physicochemical synergistic treatments. We comprehensively assess the specific application of these technologies in various plant-based gel 3D printing systems and present valuable insights regarding the challenges and opportunities for further advances in this field.
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Affiliation(s)
- Zhihao Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Xinna Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Shuyu Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Bo Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Chenyu Bai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Tao Ma
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
| | - Yi Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruits and Vegetable Processing, Beijing, China
- Key Laboratory of Fruits and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Nonthermal Processing, Beijing, China
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3
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Kavya M, Krishnan R, Suvachan A, Sathyan S, Tozuka Y, Kadota K, Nisha P. The art and science of porous starch: understanding the preparation method and structure-function relationship. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38768041 DOI: 10.1080/10408398.2024.2352548] [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: 05/22/2024]
Abstract
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic-hydrophobic properties stem from pore formation via physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product's crystallinity/hydrophilic-hydrophobic nature and overall applicability.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Reshma Krishnan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Abhijith Suvachan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Sannya Sathyan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Yuichi Tozuka
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [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: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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5
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Almeida RLJ, Santos NC, Muniz CES, da Silva Eduardo R, de Almeida Silva R, Ribeiro CAC, da Costa GA, de Figueiredo MJ, Galdino PO, Dos Santos ES. Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase. Int J Biol Macromol 2023; 253:127030. [PMID: 37742893 DOI: 10.1016/j.ijbiomac.2023.127030] [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: 05/11/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
The objective of this study was to investigate the dual modification of red rice starch using pulsed electric field (PEF) and α-amylase, focusing on morpho-structural, thermal, and viscoamylographic properties. Native starch (Control) underwent various treatments: PEF at 30 kV cm-1 (PEF30), α-amylase at 9.0 U mg-1 (AA0), and a combination of both (PEF30 + α and α + PEF30). The PEF30 + α treatment exhibited the highest degree of digestion (10.66 %) and resulted in morphological changes in the starch granules, which became elongated and curved, with an increased average diameter of 50.49 μm compared to the control. The starch was classified as type A, with a maximum reduction in crystallinity of up to 21.17 % for PEF30. The deconvolution of FT-IR bands indicated an increase in the double helix degree (DDH) for PEF30 and AA0, while the degree of order (DO) was reduced for PEF30, AA0, and PEF30 + α. DSC analysis revealed significant modifications in gelatinization temperatures, particularly for PEF30, and these changes were supported by a reduction in gelatinization enthalpy (ΔH) of up to 28.05 % for AA0. These findings indicate that both individual and combined treatments promote a decrease in starch gelatinization and facilitate the process, requiring less energy. Differences were observed between the formulations subjected to single and alternating dual treatments, highlighting the influence of the order of PEF application on the structural characteristics of starch, especially when applied before the enzymatic treatment (PEF + α). Regarding the viscoamylographic parameters, it was observed that AA0 presented higher values than the control, indicating that α-amylase enhances the firmness of the paste. The double modification with PEF + α was more effective in reducing syneresis and starch retrogradation, leading to improvements in paste properties. This study provided significant insights into the modification of red rice starch using an efficient and environmentally friendly approach.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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