1
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Yang H, Wilde P, Wang R, Meng Q, Shi H, Yu H, Zhou Z, Han J, Liu W. Effect of Complexation with Different Molecular Weights of Oat β-Glucan and Sea Buckthorn Flavonoid on the Digestion of Rice Flour. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:23567-23579. [PMID: 39392941 DOI: 10.1021/acs.jafc.4c06405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/13/2024]
Abstract
The complex of oat β-glucan (OBG) and flavonoids hampered the digestion of starch-based food and retarded the blood glucose response; however, its effect on gastric emptying and its relative mechanism have not been thoroughly investigated. By using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), antioxidant ability, and enzymic inhibitory tests for the characterization and in vitro semi-dynamic digestion of complexes of OBG (high and low molecular weights) and sea buckthorn flavonoids, we found that the higher molecular weight complex (FU) exhibited stronger ABTS and DPPH radical scavenging abilities and higher α-glucosidase and α-amylase inhibition rates. Mice fed with rice flour with FU addition exhibited the slowest gastric emptying and intestinal propulsion rates and blood glucose rise and had the lowest activity of digestive enzymes and levels of insulin, ghrelin, motilin (MTL), and relevant gene (ghrelin and GHSR mRNA) expression than those in the control and low-molecular-weight groups. This study provided scientific data for the development of foods with delayed gastric rate and hypoglycemic index for specific populations.
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Affiliation(s)
- Hui Yang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Peter Wilde
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UA, U.K
| | - Ruijie Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qi Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hongyi Shi
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Heng Yu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zijun Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
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2
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Cheng Y, Meng Y, Liu S. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues. Foods 2024; 13:1950. [PMID: 38928891 PMCID: PMC11202613 DOI: 10.3390/foods13121950] [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: 05/15/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024] Open
Abstract
Accompanied by the rapid growth of the global population and increasing public awareness of protein-rich foods, the market demand for protein-derived products is booming. Utilizing available technologies to make full use of meat by-products, such as scraps, trimmings, etc., to produce restructured meat products and explore emerging proteins to produce meat analogues can be conducive to alleviating the pressure on supply ends of the market. The present review summarizes diversified techniques (such as high-pressure processing, ultrasonic treatment, edible polysaccharides modification, enzymatic restructuring, etc.) that have been involved in restructuring meat protein-derived products as well as preparing meat analogues identified so far and classifying them into three main categories (physical, chemical and enzymatic). The target systems, processing conditions, effects, advantages, etc., of the included techniques, are comprehensively and systemically summarized and discussed, and their existing problems or developing trends are also briefly prospected. It can be concluded that a better quality of restructured products can be obtained by the combination of different restructuring technologies. This review provides a valuable reference both for the research and industrial production of restructured meat protein-derived products and analogues.
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Affiliation(s)
- Yuliang Cheng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yiyun Meng
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
| | - Shengnan Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China; (Y.M.); (S.L.)
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3
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Chen Y, Zhang N, Chen X. Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure-Activity Relationship, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3259-3276. [PMID: 38308635 DOI: 10.1021/acs.jafc.3c06433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2024]
Abstract
Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure-activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.
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Affiliation(s)
- Yue Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Na Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
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4
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Cao H, Li R, Shi M, Song H, Li S, Guan X. Promising effects of β-glucans on gelation in protein-based products: A review. Int J Biol Macromol 2024; 256:127574. [PMID: 37952797 DOI: 10.1016/j.ijbiomac.2023.127574] [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: 08/29/2023] [Revised: 10/17/2023] [Accepted: 10/19/2023] [Indexed: 11/14/2023]
Abstract
Gel property is one of the most important abilities to endow protein-based food products with a unique texture and higher overall acceptability. Cereal β-glucan (BG) is widely applied in protein-based products to improve the stability of the protein gel by increasing water holding capacity, storage modulus (G'), loss modulus (G") and linking with protein through more exposed sites, making it easier to form a stronger three-dimensional gel network. In addition, BG may be cross-linked with proteins, or physically embedded and covered in protein network structures, interacting with proteins mainly through non-covalent bonds including hydrogen bonding and electrostatic interaction. Furthermore, the transition of the α-helix to the β-form in the protein secondary structure also contributes to the stability of the protein gel. The practical applications of BG from different cereals in protein-based products are summarized, and the rheological properties, microstructure of protein as well as the underlying interaction mechanisms between BG and protein are discussed. In conclusion, cereal BG is a promising polysaccharide in developing nutritional protein-based products with better sensory properties.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Ranqing Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Mengmeng Shi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Sen Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, PR China.
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5
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Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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6
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Asyrul-Izhar AB, Bakar J, Sazili AQ, Meng GY, Ismail-Fitry MR. Incorporation of Different Physical Forms of Fat Replacers in the Production of Low-Fat/ Reduced-Fat Meat Products: Which is More Practical? FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2108439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Abu Bakar Asyrul-Izhar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
| | - Goh Yong Meng
- Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Serdang, Malaysia
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7
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Meng X, Wu D, Zhang Z, Wang H, Wu P, Xu Z, Gao Z, Mintah BK, Dabbour M. An overview of factors affecting the quality of beef meatballs: Processing and preservation. Food Sci Nutr 2022; 10:1961-1974. [PMID: 35702291 PMCID: PMC9179121 DOI: 10.1002/fsn3.2812] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 11/12/2022] Open
Abstract
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservation, which limit the competitive positioning with respect to its market. Therefore, it is essential to pay attention to each step during the processing of BMs. Based on previous studies, this systematic review focuses on the effect of key processing factors (including raw materials and ingredients, beating, cooking methods, storage, and preservation) on the quality of BMs. Additionally, this study assessed the effect of each process factor on the physicochemical, sensory, nutritional, and safety attributes of BMs. Finally, the existing review will be beneficial in examining/describing the factors impacting the quality of BMs during processing, which would provide theoretical reference and scientific basis for the standardization and industrialization of BMs.
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Affiliation(s)
- Xiangren Meng
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Danxuan Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhaoli Zhang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Hengpeng Wang
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Peng Wu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Zhicheng Xu
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | - Ziwu Gao
- College of Food Science and EngineeringYangzhou UniversityYangzhouChina
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems EngineeringFaculty of AgricultureBenha UniversityMoshtohorEgypt
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8
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Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions. Foods 2022; 11:foods11081066. [PMID: 35454653 PMCID: PMC9032291 DOI: 10.3390/foods11081066] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 03/06/2022] [Accepted: 03/10/2022] [Indexed: 12/11/2022] Open
Abstract
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and physicochemical characteristics most similar to AC. An analysis of nutritional characteristics and a home test (84 consumers) were performed. The present study established that the inclusion of inulin as a fat substitute in the preparation of pork and chicken meatballs, in the amount of 3.5 g of fiber/100 g of the mixture, imitates the technological properties characteristic of fat and showed acceptance by consumers.
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9
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Tang Q, Huang G. Improving method, properties and application of polysaccharide as emulsifier. Food Chem 2021; 376:131937. [PMID: 34968911 DOI: 10.1016/j.foodchem.2021.131937] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 11/28/2021] [Accepted: 12/20/2021] [Indexed: 11/04/2022]
Abstract
At present, there are still some problems for the emulsification of polysaccharides such as lack of green, efficient and industrialized methods, lack of systematic and in-depth structure-activity relationship, and need of expanding its application scope. The physical, chemical and biological methods for improving the emulsifying of polysaccharides, the emulsifying properties and influencing factors of polysaccharides and application in food were reviewed herein. It was pointed out that the future research should focus on the effect of physical-biological synergistic function on the emulsification of polysaccharides, the effect of processing process on the structure and emulsification mechanism of polysaccharides, and further expanding the application field of polysaccharides with emulsification activity to improve the quality of products.
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Affiliation(s)
- Qilin Tang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China
| | - Gangliang Huang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
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10
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Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J, Sun B. The utilization of oat for the production of wholegrain foods: Processing technology and products. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Affiliation(s)
- Huijia Mao
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Minghao Xu
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Jingyun Ji
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Mengsha Zhou
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Hongyan Li
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering Beijing Technology and Business University Beijing China
| | - Jing Wang
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- China–Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health Beijing Technology and Business University Beijing China
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11
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Yu S, Wang J, Li Y, Wang X, Ren F, Wang X. Structural Studies of Water-Insoluble β-Glucan from Oat Bran and Its Effect on Improving Lipid Metabolism in Mice Fed High-Fat Diet. Nutrients 2021; 13:nu13093254. [PMID: 34579130 PMCID: PMC8467107 DOI: 10.3390/nu13093254] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 01/04/2023] Open
Abstract
Water-insoluble β-glucan has been reported to have beneficial effects on human health. However, no studies have thoroughly characterized the structure and function of water-insoluble β-glucan in oat bran. Thus, the structure and effect of water-insoluble β-glucan on weight gain and lipid metabolism in high-fat diet (HFD)-fed mice were analyzed. First, water-insoluble β-glucan was isolated and purified from oat bran. Compared with water-soluble β-glucan, water-insoluble β-glucan had higher DP3:DP4 molar ratio (2.12 and 1.67, respectively) and molecular weight (123,800 and 119,200 g/mol, respectively). Notably, water-insoluble β-glucan exhibited more fibrous sheet-like structure and greater swelling power than water-soluble β-glucan. Animal experiments have shown that oral administration of water-insoluble β-glucan tended to lower the final body weight of obese mice after 10 weeks treatment. In addition, water-insoluble β-glucan administration significantly improved the serum lipid profile (triglyceride, total cholesterol, high-density lipoprotein cholesterol, and low-density lipoprotein cholesterol levels) and epididymal adipocytes size. What is more, water-insoluble β-glucan reduced the accumulation and accelerated the decomposition of lipid in liver. In conclusion, water-insoluble β-glucan (oat bran) could alleviate obesity in HFD-fed mice by improving blood lipid level and accelerating the decomposition of lipid.
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Affiliation(s)
- Shoujuan Yu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (S.Y.); (J.W.)
| | - Jun Wang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (S.Y.); (J.W.)
| | - Yixuan Li
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (Y.L.); (F.R.)
| | - Xifan Wang
- Department of Obstetrics and Gynecology, Columbia University, New York, NY 10032, USA;
| | - Fazheng Ren
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; (Y.L.); (F.R.)
| | - Xiaoyu Wang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (S.Y.); (J.W.)
- Correspondence: ; Tel.: +86-010-62738589
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12
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Dangi N, Yadav BS. Characterization of acid hydrolysates from barley β-glucan concentrate for their physico-chemical and rheological properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3280-3292. [PMID: 34366446 PMCID: PMC8292540 DOI: 10.1007/s13197-020-04873-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2020] [Accepted: 10/23/2020] [Indexed: 06/13/2023]
Abstract
The present study was aimed at assessing the influence of acid hydrolysis on the physicochemical and rheological properties of β-glucan concentrate. Barley β-glucan concentrate was subjected to acid hydrolysis for 30 and 60 min. The molecular weight and viscosity were observed to be a function of hydrolysis time and decreased in a duration-based approach. Significant reduction in water binding capacity and swelling power was observed after acid hydrolysis. Acid hydrolysis dramatically altered the flow properties and a Newtonian behavior was observed for HBG60. The oscillatory measurements revealed enhanced visco-elasticity for HBG30 solutions in comparison to its native counterpart and were greatly reliant on molecular weight and concentration. DSC measurements showed reduced thermal stability of acid hydrolysates in comparison to native β-glucan concentrate. Overall, this study provides useful information on the hydration, thermal and rheological behavior of β-glucan concentrates and could be helpful in optimizing the concentration of β-glucan concentrates in food formulations.
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Affiliation(s)
- Nidhi Dangi
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
| | - Baljeet S. Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
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13
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Liu Y, Zhou X, Zhang M, Zhou Y, Fan Y, Zhang X, Yu X, Xiong G, Li J. A novel meat quality improver composed of carrageenan and superfine smashed okra powder and its application in chicken meatballs. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Abstract
The study investigated the effects of the addition of 0% (control group, CG), 0.25, 0.35, and 0.45% superfine smashed okra powder (SSOP) or carrageenan (CAR), and 0.25% SSOP – 0.35% CAR complex (OC) on the quality of chicken meatballs. Chicken meatballs fabricated with the SSOP-CAR complex showed better quality as compared to the other treatments. The lowest cooking loss was observed in the OC group, which corresponded to significantly decreased relaxation times of low-field nuclear magnetic resonance (LF-NMR) (T
21 and T
22) (P < 0.05). Compared to CG, The L* and a* values of chicken meatballs were significantly decreased due to the addition of SSOP (P < 0.05), and the additions of SSOP and CAR significantly increased the storage modulus (G′) and loss modulus of chicken meat batter upon heating (P < 0.05). Besides, the OC and 0.45% CAR groups showed the highest texture profile values for hardness and chewiness (P < 0.05). The sensory evaluation revealed that the chicken meatballs emulsified with the OC had the best overall acceptability. The results indicated that OC could be a great feasible and potential application in the meat industry, especially in the development of functional emulsified meat products.
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Affiliation(s)
- Yan Liu
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
| | - Xi Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Min Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Ying Zhou
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Yaqi Fan
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xingguo Zhang
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Xizhen Yu
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Guoyuan Xiong
- Anhui Engineering Laboratory for Agro-products Processing , Anhui Agricultural University , Hefei 230036 , P. R. China
| | - Jingjun Li
- College of Food Engineering , Anhui Science and Technology University , Fengyang 233100 , China
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14
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McClements DJ, Weiss J, Kinchla AJ, Nolden AA, Grossmann L. Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs. Foods 2021; 10:260. [PMID: 33513814 PMCID: PMC7911933 DOI: 10.3390/foods10020260] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/21/2021] [Accepted: 01/23/2021] [Indexed: 02/06/2023] Open
Abstract
The modern food system is seeing a change in consumption patterns provoked by several drivers-including ethical, health, and environmental concerns-that are increasing the sales of meat analog foods. This change is accompanied by increased research and development activities in the area of plant-based meats. The aim of the present review is to describe methods that are being employed by scientists to analyze and characterize the properties of meat alternatives and to propose standardized methods that could be utilized in the future. In particular, methods to determine the proximate composition, microstructure, appearance, textural properties, water-holding properties, cooking resilience, and sensory attributes, of plant-based meat are given. The principles behind these methods are presented, their utility is critically assessed, and practical examples will be discussed. This article will help to guide further studies and to choose appropriate methods to assess raw materials, processes, products, and consumption behavior of meat analogs.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
| | - Jochen Weiss
- Department of Food Material Science, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
| | - Amanda J. Kinchla
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
| | - Alissa A. Nolden
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (D.J.M.); (A.J.K.); (A.A.N.)
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15
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Calderón-Oliver M, López-Hernández LH. Food Vegetable and Fruit Waste Used in Meat Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740732] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Luis Humberto López-Hernández
- Laboratorio de Carnes, Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, INIFAP, Querétaro, México
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Mejía SMV, de Francisco A, Bohrer B. A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application. Crit Rev Food Sci Nutr 2020; 60:3693-3704. [DOI: 10.1080/10408398.2019.1706444] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Sandra Milena Vásquez Mejía
- Facultad de Medicina Veterinaria y de Zootecnia, Departamento de producción animal, Universidad Nacional de Colombia. Sede Bogotá, Bogotá, Colombia
| | - Alicia de Francisco
- Department of Food Science and Technology, Universidad Federal de Santa Catarina, Florianópolis, Brazil
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Abstract
Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry.
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Kumar Y. Development of Low-Fat/Reduced-Fat Processed Meat Products using Fat Replacers and Analogues. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1704001] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Yogesh Kumar
- Agricultural Structures and Environmental Control Division, Central Institute of Post-Harvest Engineering & Technology (CIPHET), Ludhiana, India
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19
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Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103527] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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20
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Du B, Meenu M, Liu H, Xu B. A Concise Review on the Molecular Structure and Function Relationship of β-Glucan. Int J Mol Sci 2019; 20:E4032. [PMID: 31426608 PMCID: PMC6720260 DOI: 10.3390/ijms20164032] [Citation(s) in RCA: 140] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Accepted: 08/16/2019] [Indexed: 02/07/2023] Open
Abstract
β-glucan is a non-starch soluble polysaccharide widely present in yeast, mushrooms, bacteria, algae, barley, and oat. β-Glucan is regarded as a functional food ingredient due to its various health benefits. The high molecular weight (Mw) and high viscosity of β-glucan are responsible for its hypocholesterolemic and hypoglycemic properties. Thus, β-glucan is also used in the food industry for the production of functional food products. The inherent gel-forming property and high viscosity of β-glucan lead to the production of low-fat foods with improved textural properties. Various studies have reported the relationship between the molecular structure of β-glucan and its functionality. The structural characteristics of β-glucan, including specific glycosidic linkages, monosaccharide compositions, Mw, and chain conformation, were reported to affect its physiochemical and biological properties. Researchers have also reported some chemical, physical, and enzymatic treatments can successfully alter the molecular structure and functionalities of β-glucan. This review article attempts to review the available literature on the relationship of the molecular structure of β-glucan with its functionalities, and future perspectives in this area.
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Affiliation(s)
- Bin Du
- Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei Normal University of Science and Technology, Qinhuangdao 066004, China
| | - Maninder Meenu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China
| | - Hongzhi Liu
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
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21
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SOUZA CVB, BELLUCCI ERB, LORENZO JM, BARRETTO ACDS. Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.03618] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Li Y, Chen X, Xue S, Li M, Xu X, Han M, Zhou G. Effect of the disruption chamber geometry on the physicochemical and structural properties of water-soluble myofibrillar proteins prepared by high pressure homogenization (HPH). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.036] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Lindarte Artunduaga J, Gutiérrez LF. Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties. Journal of Food Science and Technology 2019; 56:451-461. [PMID: 30728589 DOI: 10.1007/s13197-018-3507-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/04/2018] [Accepted: 11/07/2018] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the effects of replacing vegetable fat at different concentrations (20, 30, 40 and 50%) by betaglucans from Ganoderma lucidum (βGGL), on the physical properties of cake batters, and on the quality of the resultant cakes. The addition of βGGL significantly affected the specific gravity, the flow properties and the color of the batter formulations. The fat-replacing led to a slight reduction in the volume of cakes, because fewer air bubbles were incorporated into the batter samples as the concentration of βGGL increased. The hardness of the cakes significantly increased during storage as the amount of βGGL increased. The fat-reduced cakes displayed similar color, moisture content, and water activity than the control cake samples. However, the crumb microstructure was affected by the addition of βGGL, as revealed by the scanning electron micrographs. The fat-reduced cakes containing 40% βGGL showed a general sensorial acceptance of 97%, as indicated by untrained panelists. These results suggest that βGGL could be used as fat replacers for improving the nutritional value of batter cakes.
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Affiliation(s)
- Jairo Lindarte Artunduaga
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Carrera 30 No. 45-03, Edificio 500A, Bogotá, DC 111321 Colombia
| | - Luis-Felipe Gutiérrez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia Sede Bogotá, Carrera 30 No. 45-03, Edificio 500A, Bogotá, DC 111321 Colombia
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ÖZER CO, SEÇEN SM. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.36417] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Yan Q, Yang H, Jiang Z, Liu E, Yang S. A novel thermostable β-1,3-1,4-glucanase from Thermoascus aurantiacus and its application in oligosaccharide production from oat bran. Carbohydr Res 2018; 469:31-37. [DOI: 10.1016/j.carres.2018.08.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 08/30/2018] [Accepted: 08/31/2018] [Indexed: 11/25/2022]
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26
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β-d-glucan as an enteric delivery vehicle for probiotics. Int J Biol Macromol 2018; 106:864-869. [DOI: 10.1016/j.ijbiomac.2017.08.093] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 07/31/2017] [Accepted: 08/14/2017] [Indexed: 01/21/2023]
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27
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Xue S, Yang H, Wang H, Tendu AA, Bai Y, Xu X, Ma H, Zhou G. High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation. Food Res Int 2017; 99:413-418. [DOI: 10.1016/j.foodres.2017.06.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 06/02/2017] [Accepted: 06/02/2017] [Indexed: 11/25/2022]
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28
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Potential of high pressure homogenization to solubilize chicken breast myofibrillar proteins in water. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.012] [Citation(s) in RCA: 99] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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