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Kaur R, Panesar PS, Kaur B, Riar CS. Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1536-1546. [PMID: 38966785 PMCID: PMC11219656 DOI: 10.1007/s13197-023-05921-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/16/2023] [Accepted: 12/21/2023] [Indexed: 07/06/2024]
Abstract
Pearl millet bran is rich source of dietary fiber and several other bioactive compounds and is an unexploited by-product of millet processing industries. The utilization of pearl millet bran for extraction of dietary fiber can be an effective method for its valorization. Hydrothermal extraction of dietary fiber from pearl millet bran is a simple eco-friendly technique in terms of minimal consumption of toxic solvents, increased extraction yield, high purity and considered as an economically viable technique. In the present investigation, extraction and optimization of dietary fiber from pearl millet bran was performed using hydrothermal technique. The highest yield of dietary fiber (74.5%, w/w) was obtained under optimized conditions of water to solid ratio (20:1), temperature (90 °C) and time (15 min). The extracted dietary fiber from pearl millet bran was further assessed for its physico-chemical, functional and structural properties. The studies of functional and physico-chemical properties presented the water holding capacity (6.50 g/g and 3.99 g/g), swelling power (2.0 g/g and 2.05 g/g), oil holding capacity (4.91 g/g and 2.42 g/g), solubility (70%), total phenolic content of 4.24 mg GAE/g and 4.32 mg GAE/g, DPPH reduction of 86.6% and 83.9%, respectively. The results indicated that pearl millet bran can act as rich source of dietary fiber with health enhancing properties and can be utilized as potential food component in preparation of functional food products.
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Affiliation(s)
- Ravinderjit Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Parmjit S. Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Charanjit Singh Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
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2
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Nandan A, Koirala P, Dutt Tripathi A, Vikranta U, Shah K, Gupta AJ, Agarwal A, Nirmal N. Nutritional and functional perspectives of pseudocereals. Food Chem 2024; 448:139072. [PMID: 38547702 DOI: 10.1016/j.foodchem.2024.139072] [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: 11/13/2023] [Revised: 03/15/2024] [Accepted: 03/16/2024] [Indexed: 04/24/2024]
Abstract
An increase in the consumption of carbohydrate-rich cereals over past few decades has led to increased metabolic disorders in population. This nutritional imbalance in diets may be corrected by substituting cereal grains with pseudocereals that are richer in high-quality proteins, dietary fibers, unsaturated fats, and bioactive compounds (e.g., polyphenols and phytosterols) as compared to cereal grains. These nutrients have been associated with numerous health benefits, such as hypolipidemic, anti-inflammatory, anti-hypertensive, anti-cancer, and hepatoprotective properties, and benefits against obesity and diabetes. In this review, the nutritional composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maize, and rice. Subsequently, the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food products are discussed. This is relevant since there is substantial market potential for both pseudocereals and functional foods formulated with pseudocereals. Despite clear benefits, the current progress is slowed down by the fact that the cultivation of these pseudocereals is limited to its native regions. Therefore, to meet the global needs, it is imperative to support worldwide cultivation of these nutrient-rich pseudocereals.
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Affiliation(s)
- Alisha Nandan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.
| | - Urvashi Vikranta
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Aparna Agarwal
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, New Delhi, India.
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand.
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Liu X, Wang B, Tang S, Yue Y, Xi W, Tan X, Li G, Bai J, Huang L. Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review. Int J Biol Macromol 2024; 269:131798. [PMID: 38677689 DOI: 10.1016/j.ijbiomac.2024.131798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 03/06/2024] [Accepted: 03/26/2024] [Indexed: 04/29/2024]
Abstract
Citrus fiber, a by-product of citrus processing that has significant nutritional and bioactive properties, has gained attention as a promising raw material with extensive developmental potential in the food, pharmaceutical, and feed industries. However, the lack of in-depth understanding regarding citrus fiber, including its structure, modification, mechanism of action, and potential applications is holding back its development and utilization in functional foods and drugs. This review explores the status of extraction methods and modifications applied to citrus fiber to augment its health benefits. With the aim of introducing readers to the potential health benefits of citrus fibers, we have placed special emphasis on their regulatory mechanisms in the context of various conditions, including type 2 diabetes mellitus, cardiovascular disease, obesity, and cancer. Furthermore, this review highlights the applications and prospects of citrus fiber, aiming to provide a theoretical basis for the utilization and exploration of this valuable resource.
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Affiliation(s)
- Xin Liu
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD., Jinan 250000, China
| | - Sheng Tang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Yuanyuan Yue
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Wenxia Xi
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Xiang Tan
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
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Nayak N, Bhujle RR, Nanje-Gowda N, Chakraborty S, Siliveru K, Subbiah J, Brennan C. Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review. Heliyon 2024; 10:e30921. [PMID: 38784533 PMCID: PMC11112340 DOI: 10.1016/j.heliyon.2024.e30921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024] Open
Abstract
Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional methods are energy-intensive and can lead to thermal degradation. Green-assisted techniques have emerged as promising methods for sustainable and efficient extraction. This review explores recent trends in employing green-assisted techniques for extracting bioactive compounds from millets, and potential applications in the food and pharmaceutical industries. The objective is to evaluate and comprehend the parameters involved in different extraction methods, including energy efficiency, extraction yield, and the preservation of compound quality. The potential synergies achieved by integrating multiple extraction methods, and optimizing extraction efficiency for millet applications are also discussed. Among several, Ultrasound and Microwave-assisted extraction stand out for their rapidity, although there is a need for further research in the context of minor millets. Enzyme-assisted extraction, with its low energy input and ability to handle complex matrices, holds significant potential. Pulsed electric field-assisted extraction, despite being a non-thermal approach, requires further optimization for millet-specific applications, are few highlights. The review emphasizes the importance of considering specific compound characteristics, extraction efficiency, purity requirements, and operational costs when selecting an ideal technique. Ongoing research aims to optimize novel extraction processes for millets and their byproducts, offering promising applications in the development of millet-based nutraceutical food products. Therefore, the current study benefits researchers and industries to advance extraction research and develop efficient, sustainable, and scalable techniques to extract bioactive compounds from millets.
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Affiliation(s)
- Nidhi Nayak
- Department of Food Technology, Jain Deemed-to-be University, Bangalore, Karnataka, India
| | - Rohan Rajendraji Bhujle
- Department of Bioscience and Bioengineering, Indian Institute of Technology, Guwahati, India
| | - N.A. Nanje-Gowda
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Snehasis Chakraborty
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Department of Food Engineering & Technology, Institute of Chemical Technology, Mumbai, India
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Charles Brennan
- STEM College, Royal Melbourne Institute of Technology, Melbourne, Australia
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Eftekhariyazdi M, Zenoozian MS, Milani E, Elhami Rad AH, Armin M. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin. FOOD SCI TECHNOL INT 2024:10820132241243240. [PMID: 38556930 DOI: 10.1177/10820132241243240] [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: 04/02/2024]
Abstract
This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (P < 0.05). The feed moisture content positively affected the water activity (aw) and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and aw. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.
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Affiliation(s)
- Minoo Eftekhariyazdi
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Masoud Shafafi Zenoozian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Elnaz Milani
- Department of Food Processing, Iranian Academic Center for Education Culture and Research, Mashhad, Iran
| | - Amir Hossein Elhami Rad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mohammad Armin
- Department of Agronomy and Plant Breeding, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Su X, Jin Q, Xu Y, Wang H, Huang H. Subcritical water treatment to modify insoluble dietary fibers from brewer's spent grain for improved functionality and gut fermentability. Food Chem 2024; 435:137654. [PMID: 37820401 DOI: 10.1016/j.foodchem.2023.137654] [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: 07/28/2023] [Revised: 09/16/2023] [Accepted: 10/01/2023] [Indexed: 10/13/2023]
Abstract
Lactic acid (LA)-assisted subcritical water treatment (SWT) was applied to modify the insoluble dietary fiber (IDF) from brewer's spent grain (BSG) for enhancing its functionality and gut fermentability. Modified IDFs were thoroughly characterized for their chemical and structural properties. The results revealed that increasing the treatment temperature and LA concentration reduced hemicellulose content in IDFs from 38.4 % to 0.7 %, alongside a decreased yield (84.8 %-51.4 %), reduced particle size (519.8-288.6 μm), and more porous structure of IDFs. These modifications were linked to improved functionalities, evidenced by the highest water and oil holding capacity increasing by 36 % and 67 %, respectively. Remarkably, the highest glucose adsorption capacity increased by 6.5 folds. Notably, modified IDFs exhibited slower in-vitro fermentation, elevated short-chain fatty acids (SCFAs) production, and a higher proportion of butyrate in SCFAs. These findings highlight the potential of LA-assisted SWT in transforming BSG-derived IDF into a valuable functional food ingredient.
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Affiliation(s)
- Xueqian Su
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg VA 24061, USA.
| | - Qing Jin
- School of Food and Agriculture, The University of Maine, 5763 Rogers Hall, Orono, ME 04469, USA.
| | - Yixiang Xu
- Healthy Processed Foods Research Unit, United States Department of Agriculture, Agricultural Research Station, 800 Buchanan Street, Albany, CA 94710, USA.
| | - Hengjian Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg VA 24061, USA.
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg VA 24061, USA.
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7
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Gan Z, Zhang M, Xu S, Li T, Zhang X, Wang J, Wang L. Comparison of quinoa and highland barley derived dietary fibers influence on the physicochemical properties and digestion of rice starch. Food Res Int 2023; 174:113549. [PMID: 37986428 DOI: 10.1016/j.foodres.2023.113549] [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: 07/23/2023] [Revised: 09/26/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the potential of highland barley and quinoa dietary fibers, rich in β-glucan and pectin respectively, as cost-effective and nutritionally valuable physical modifiers for rice starch (RS). HPAEC revealed differences between the monosaccharide composition of soluble and insoluble dietary fibers sourced from highland barley and quinoa (HSDF, HIDF, QSDF and QIDF). Results from both RVA and DSC analysis revealed that the addition of low amounts of dietary fiber significantly modified the pasting properties of RS. Notably, the addition of quinoa soluble dietary fiber (QSDF) significantly inhibits the formation of a stable gel network in rice starch, even at low concentrations (0.1 %), as confirmed by rheological measurements. Furthermore, the incorporation of QSDF effectively reduces the content of rapidly digestible starch in rice starch by 15.6 % and increases the content of slowly digestible starch, from 23.36 % ± 3.02 % to 31.07 % ± 3.98 %. By leveraging the compositional richness of these fibers, this research opens up novel opportunities for developing functional food products with improved nutritional profiles, as well as for improving texture and reducing glycemic index (GI) in starch-based foods.
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Affiliation(s)
- Zhicong Gan
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Shunqian Xu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Junren Wang
- Institute of Modern Agriculture, Jiangsu Provincial Agricultural Reclamation and Development Co., Ltd., Nanjing 211800, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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Zhao Z, Zhang Y, Li W, Tang Y, Wang S. Parameter Optimization of Ultrasonic-Microwave Synergistic Extraction of Taxanes from Taxus cuspidata Needles. Molecules 2023; 28:7746. [PMID: 38067476 PMCID: PMC10708025 DOI: 10.3390/molecules28237746] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/22/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
Taxanes are the best-known compounds in Taxus cuspidata owing to their strong anticancer effects. However, the traditional taxanes extraction method is the solid-liquid extraction method, which is limited by a large energy consumption and low yield. Therefore, it is urgent to find an efficient method for taxanes extraction. The ultrasonic microwave synergistic extraction (UME) method integrates the cavitation effect of ultrasound and the intensifying heat transfer (ionic conduction and dipole rotation of molecules) effect of microwave to accelerate the release of intracellular compounds and is used in active ingredient extractions. This study aimed to evaluate the performance of UME in extracting taxanes from T. cuspidata needles (dichloromethane-ethanol as extractant). A single-factor experiment, Plackett-Burman design, and the response surface method showed that the optimal UME parameters for taxanes extraction were an ultrasonic power of 300 W, a microwave power of 215 W, and 130 sieve meshes. Under these conditions, the taxanes yield was 570.32 μg/g, which increased by 13.41% and 41.63% compared with the ultrasound (US) and microwave (MW) treatments, respectively. The reasons for the differences in the taxanes yield were revealed by comparing the physicochemical properties of T. cuspidata residues after the UME, US, and MW treatments. The cell structures were significantly damaged after the UME treatment, and numerous tiny holes were observed on the surface. The absorption peaks of cellulose, hemicellulose, and lignin increased significantly in intensity, and the lowest peak temperature (307.40 °C), with a melting enthalpy of -5.19 J/g, was found after the UME treatment compared with the US and MW treatments. These results demonstrate that UME is an effective method (570.32 μg/g) to extract taxanes from T. cuspidata needles by destroying cellular structures.
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Affiliation(s)
| | | | | | | | - Shujie Wang
- College of Biology and Agricultural Engineering, Jilin University, Changchun 130022, China
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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [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: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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Cao H, Wang X, Wang C, Huang K, Zhang Y, Song H, Zhang Y, Guan X. Synergistic improvement of quinoa protein heat-induced gel properties treated by high-intensity ultrasound combined with transglutaminase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7021-7029. [PMID: 37402232 DOI: 10.1002/jsfa.12828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 02/12/2023] [Accepted: 07/04/2023] [Indexed: 07/06/2023]
Abstract
BACKGROUND Quinoa protein is enriched with a wide range of amino acids, including all nine essential amino acids necessary for the human body, and in appropriate proportions. However, as the main ingredient of gluten-free food, it is difficult for quinoa to form a certain network structure for lack of gluten protein. The aim of this work was to enhance the gel properties of quinoa protein. Therefore, the texture characteristics of quinoa protein treated with different ultrasound intensities coupled with transglutaminase (TGase) were investigated. RESULTS The gel strength of quinoa protein gel increased markedly by 94.12% with 600 W ultrasonic treatment, and the water holding capacity increased from 56.6% to 68.33%. The gel solubility was reduced and free amino content increased the apparent viscosity and the consistency index. Changes in the free sulfhydryl group and hydrophobicity indicated that ultrasound stretched protein molecules and exposed active sites. The enhanced intrinsic fluorescence intensity at 600 W demonstrated that ultrasonic treatment affected the conformation of quinoa protein. New bands emerged in sodium dodecylsulfate-polyacrylamide gel electrophoresis indicating that high-molecular-weight polymers were generated through TGase-mediated isopeptide bonds. Furthermore, scanning electron microscopy showed that the gel network structure of TGase-catalyzed quinoa protein was more uniform and denser, thereby improving the gel quality of quinoa protein. CONCLUSION The results suggested that high-intensity ultrasound combined with TGase would be an effective way to develop higher-quality quinoa protein gel. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, People's Republic of China
| | - Xiaoxue Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
| | - Chong Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, People's Republic of China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, People's Republic of China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, People's Republic of China
| | - Ying Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, People's Republic of China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, People's Republic of China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai, People's Republic of China
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11
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Xiong M, Feng M, Chen Y, Li S, Fang Z, Wang L, Lin D, Zhang Q, Liu Y, Luo Y, Chen H. Comparison on structure, properties and functions of pomegranate peel soluble dietary fiber extracted by different methods. Food Chem X 2023; 19:100827. [PMID: 37780339 PMCID: PMC10534148 DOI: 10.1016/j.fochx.2023.100827] [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: 04/04/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 10/03/2023] Open
Abstract
In this research, the different methods (acid extraction, alkaline extraction and enzymatic extraction) were used to extract soluble dietary fiber (SDF) from pomegranate peel and compared with water extraction. Results revealed that all three extraction methods influenced the structure, physicochemical and functional properties of SDF. Especially, SDF extracted by enzymes (E-SDF) and SDF extracted by alkali (A-SDF) had higher yield (27.30% and 27.17%), molecular weight and thermal stability than SDF extracted by water (W-SDF). Higher oil holding capacity (OHC) was found in SDF extracted by acid (C-SDF) (3.18 g/g), A-SDF (3.18 g/g) and E-SDF (5.36 g/g) compared with W-SDF. In addition, A-SDF showed the smallest particle size, lowest ζ-potential and highest viscosity among the tested samples. E-SDF presented a more porous structure, better glucose adsorption capacity (GAC) and antioxidant activity than C-SDF and A-SDF. To sum up, A-SDF and E-SDF may have great potential to be functional food ingredients in the food industry.
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Affiliation(s)
- Min Xiong
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Mei Feng
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yanli Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Lina Wang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuheng Luo
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
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12
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [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: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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13
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Chen L, Wu Y, Jiang X, Gan D, Fan J, Sun Y, Liu W, Li X. Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties. J Food Sci 2023; 88:3507-3523. [PMID: 37458301 DOI: 10.1111/1750-3841.16702] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 06/10/2023] [Accepted: 06/26/2023] [Indexed: 08/05/2023]
Abstract
Citrus fruits were widely used in processing and production, generating a large amount of peel pomace and a low utilization rate, resulting in substantial economic losses and environmental risks. It was important to extract compounds from citrus peel pomaces and find suitable preparation methods to improve their yield and physicochemical properties. Grapefruit peel pomace (GP) and navel orange peel pomace (OP) were used as raw materials in this study to prepare green and edible soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Analysis was done on the effects of solid-liquid ratio, cellulase hydrolysis time, cellulase dosage, and ultrasonic time on dietary fiber (DF) yield. To obtain the best DF preparation conditions, we used range analysis, variance analysis, and orthogonal experimental design. We also analyzed the structural, physicochemical, and rheological characteristics of SDF and IDF. According to the study's findings, SDF and IDF showed a loose and expansive structure with reduced particle size, higher specific surface area, and noticeably better physical and chemical properties after treating GP and OP with ultrasound-assisted composite enzyme method. Both SDF solution and IDF suspension were discovered through rheological analysis to be non-Newtonian pseudoplastic fluids, which was advantageous for expanding their applications in the field of food packaging. In conclusion, DF prepared using the ultrasound-assisted composite enzyme method was an excellent source of edible packaging materials, offering a benchmark for the recycling of other citrus peel wastes and ultimately paving the way for new methods of recycling citrus waste.
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Affiliation(s)
- Lily Chen
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
- School of Fine Arts, Hengyang Normal University, Hengyang, China
| | - Yincai Wu
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
| | - Xinjia Jiang
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
| | - Diansong Gan
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
| | - Jingxin Fan
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
| | - Yanmei Sun
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
| | - Wenliang Liu
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
| | - Xianggang Li
- Key Laboratory of Advanced Packaging Materials and Technology of Hunan Province, Hunan University of Technology, Zhuzhou, China
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14
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Jiang G, Ramachandraiah K, Tan C, Cai N, Ameer K, Feng X. Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties. Foods 2023; 12:2809. [PMID: 37509900 PMCID: PMC10379364 DOI: 10.3390/foods12142809] [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: 07/05/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extraction treatment caused obvious structural alterations in ginseng-modified (G-MIDF) samples, which exhibited more porous and completely wrinkled surfaces. Comparing the peak morphology of G-MIDF with untreated IDF using X-ray diffractometry, the G-MIDF sample exhibited split peaks at a 2θ angle of 23.71°, along with the emergence of sharp peaks at 28.02°, 31.78°, and 35.07°. Thermo-gravimetric analysis showed that G-MIDF exhibited a specified range of pyrolysis temperature and is suitable for food applications involving processing at temperatures below 300 °C. Overall, it was evident from rheograms that both G-IDF and G-MIDF exhibited a resemblance with respect to viscosity changes as a function of the shear rate. Enzymatic treatment led to significant (p < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities.
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Affiliation(s)
- Guihun Jiang
- School of Public Health, Jilin Medical University, Jilin 132013, China
| | | | - Chaoyi Tan
- School of Public Health, Jilin Medical University, Jilin 132013, China
| | - Nanjie Cai
- School of Public Health, Jilin Medical University, Jilin 132013, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Xiaoyu Feng
- School of Public Health, Jilin Medical University, Jilin 132013, China
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15
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Effects of three biological combined with chemical methods on the microstructure, physicochemical properties and antioxidant activity of millet bran dietary fibre. Food Chem 2023; 411:135503. [PMID: 36682165 DOI: 10.1016/j.foodchem.2023.135503] [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: 08/09/2022] [Revised: 12/15/2022] [Accepted: 01/15/2023] [Indexed: 01/19/2023]
Abstract
The effects of cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the physicochemical properties and antioxidant activity of millet bran dietary fibre (MBDF) were investigated. Compared to cellulase hydrolysis alone, these dual modifications more effectively improved the soluble fibre content, water-swelling ability, viscosity, emulsifying capacity and cation-exchange capacity of MBDF but reduced the emulsion stability, brightness and polyphenol content of MBDF (P < 0.05). MBDF modified by cellulase hydrolysis combined with hydroxypropylation showed the highest emulsifying capacity (60.03 m2/g) and oil-adsorption capacity (3.32 g/g) but the lowest nitrite ion-adsorbing ability (NIAA). MBDF modified by cellulase hydrolysis with carboxymethylation showed the highest surface hydrophobicity, cation-exchange capacity (0.352 mmol/g) and NIAA (152.89 μg/g). MBDF modified by cellulase hydrolysis combined with phosphate crosslinking exhibited excellent copper ion-adsorbing ability (19.97 mg/g) and viscosity (19.33 cp). Moreover, these dual modifications all enhanced the Fe2+ chelating ability and reducing power of MBDF (P < 0.05).
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16
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Wei C, Wang X, Jiang X, Cao L. Preparation of quinoa bran dietary fiber-based zinc complex and investigation of its antioxidant capacity in vitro. Front Nutr 2023; 10:1183501. [PMID: 37305086 PMCID: PMC10249015 DOI: 10.3389/fnut.2023.1183501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Accepted: 03/27/2023] [Indexed: 06/13/2023] Open
Abstract
In order to improve the economic utilization of quinoa bran and develop a safe and highly available zinc ion biological supplement. In this study, a four-factor, three-level response surface optimization of quinoa bran soluble dietary fiber (SDF) complexation of zinc was studied. The effect used four factors on the chelation rate was investigated: (A) mass ratio of SDF to ZnSO4.7H2O, (B) chelation temperature, (C) chelation time, and (D) pH. Based on the results of the single-factor test, the four-factor three-level response surface method was used to optimize the reaction conditions. The optimal reaction conditions were observed as mentioned here: the mass ratio of quinoa bran SDF to ZnSO4.7H2O was 1, the reaction temperature was 65°C, the reaction time was 120 min, and the pH of the reaction system was 8.0. The average chelation rate was 25.18%, and zinc content is 465.2 μg/g under optimal conditions. The hydration method rendered a fluffy quinoa bran SDF structure. The intramolecular functional groups were less stable which made the formation of the lone pairs of electrons feasible to complex with the added divalent zinc ions to form a quinoa bran soluble dietary fiber-zinc complex [SDF-Zn(II)]. The SDF-Zn(II) chelate had higher 2,2-diphenylpicrylhydrazyl (DPPH), ABTS+, hydroxyl radical scavenging ability, and total antioxidant capacity. Therefore, metal ion chelation in dietary fiber is of biological importance.
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Affiliation(s)
- Chunhong Wei
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xinhui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiujie Jiang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - LongKui Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
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17
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Jenifer J, Bell TL, Khoddami A, Pattison AL. Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market. Foods 2023; 12:foods12102048. [PMID: 37238866 DOI: 10.3390/foods12102048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4-10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets.
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Affiliation(s)
- Jenifer Jenifer
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Tina L Bell
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Ali Khoddami
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Angela L Pattison
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
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18
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Xi H, Wang A, Qin W, Nie M, Chen Z, He Y, Wang L, Liu L, Huang Y, Wang F, Tong LT. The structural and functional properties of dietary fibre extracts obtained from highland barley bran through different steam explosion-assisted treatments. Food Chem 2023; 406:135025. [PMID: 36446281 DOI: 10.1016/j.foodchem.2022.135025] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 11/16/2022] [Accepted: 11/19/2022] [Indexed: 11/27/2022]
Abstract
The effects of steam explosion (SE)-assisted ultrasound (SEU), citric acid (SEC), sodium hydroxide (SEA), and cellulase (SEE) treatment on the properties of soluble dietary fibre (SDFP) extracted from highland barley bran were analysed. The results showed that SE pretreatment combined with other methods effectively improves the SDFP yield. The highest yield of SDF (20.01%) was obtained through SEA treatment. SEU-SDFP had a loose and porous structure, whereas the surface of SEC-SDFP and SEA-SDFP presented a complicated and dense texture. Although SE pretreatment reduced the thermal stability of SDFP, SEC and SEE treatment maintained its thermal stability. Furthermore, SEU-SDFP exhibited the highest water and oil holding capacities, and cholesterol and nitrite ion adsorption capacities. SEE-SDFP exhibited the best DPPH and ABTS radical scavenging abilities. In summary, four SE-assisted extraction methods had different advantages, and highland barley bran SDF can be considered as a potential functional additive in the food industry.
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Affiliation(s)
- Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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19
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Novotni D, Nanjara L, Štrkalj L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D. Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread. Food Technol Biotechnol 2023; 61:73-84. [PMID: 37200793 PMCID: PMC10187571 DOI: 10.17113/ftb.61.01.23.7776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 11/02/2022] [Indexed: 05/20/2023] Open
Abstract
Research background Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase pretreatment on the physicochemical, sensory and nutritional properties of gluten-free pan bread. Experimental approach Coarse bran (d50=223 μm) was ground to medium size (d50=157 μm) using an ultracentrifugal mill or to superfine particles (d50=8 μm) using a cryomill. Millet bran presoaked in water (for 16 h at 55 °C) with or without the addition of fungal xylanase (10 U/g) replaced 10% of the rice flour in the control bread. Bread specific volume, crumb texture, colour and viscosity were measured instrumentally. Along with proximate composition, the content of soluble and insoluble fibre, total phenolic compounds (TPC) and phenolic acids as well as total and bioaccessible minerals of bread were assessed. Sensory analysis of the bread samples included a descriptive, hedonic and ranking test. Results and conclusions Dietary fibre content (7.3-8.6 g/100 g) and TPC (42-57 mg/100 g) on dry mass basis of the bread loaves depended on bran particle size and xylanase pretreatment. The effect of xylanase pretreatment was most evident in the loaves with medium bran size in terms of higher content of fibre soluble in ethanol (45%) and free ferulic acid content (5%), improved bread volume (6%), crumb softness (16%) and elasticity (7%), but lower chewiness (15%) and viscosity (20-32%). Bread bitterness and dark colour were increased after adding medium-sized bran but its bitter aftertaste, crust crookedness, crumb hardness and graininess were reduced with xylanase pretreatment. Although bran addition impaired protein digestibility, it enriched the bread with iron (341%), magnesium (74%), copper (56%) and zinc (7.5%). Xylanase pretreatment of the bran resulted in the improved bioaccessibility of zinc and copper of the enriched bread compared to the control and bread without xylanase. Novelty and scientific contribution Application of xylanase to medium sized bran obtained by ultracentrifugal grinding was more successful than its application to superfine bran obtained by the multistage cryogrinding as it resulted in more soluble fibre in gluten-free bread. Moreover, xylanase was proven beneficial in maintaining desirable bread sensory properties and mineral bioaccessibility.
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Affiliation(s)
- Dubravka Novotni
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Ljiljana Nanjara
- University of Applied Sciences ‘Marko Marulić’, Petra Krešimira IV 30, 22300 Knin, Croatia
| | - Lucija Štrkalj
- Division of Food Sciences, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK
| | - Saša Drakula
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Nikolina Čukelj Mustač
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Bojana Voučko
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Duška Ćurić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
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20
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Janmohammadi H, Hosseintabar-Ghasemabad B, Oliyai M, Alijani S, Gorlov IF, Slozhenkina MI, Mosolov AA, Suarez Ramirez L, Seidavi A, Laudadio V, Tufarelli V, Ragni M. Effect of Dietary Amaranth ( Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens. Antioxidants (Basel) 2023; 12:antiox12020456. [PMID: 36830014 PMCID: PMC9952584 DOI: 10.3390/antiox12020456] [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: 01/19/2023] [Revised: 02/06/2023] [Accepted: 02/06/2023] [Indexed: 02/15/2023] Open
Abstract
A feeding trial was performed to assess the effects of dietary raw amaranth (Amaranthus hybridus chlorostachys) grain (RAG), with or without an enzyme blend, on the productive performance, blood biochemistry, and antioxidant status in laying hens. The trial was conducted following a completely randomized design by factorial method, including five levels of RAG (0, 10, 20, 30, and 40%, respectively) and two levels of enzyme blend (0 -E and 0.025 +E %). A total of 960 White Leghorn (Hy-line W-36) laying hens (56 weeks of age) were divided into 10 groups with eight repetitions, including 12 birds. The trial period was ten weeks. Results showed that RAG levels in feed (>10%) led to a significant decrease in blood total cholesterol (TC), but they also significantly decreased feed conversion ratio (FCR) (p ˂ 0.05) as measured by feed intake (FI), hen daily production (HDP), egg weight (EW), and mass (EM), leading to overall worse productivity compared to the control group. On the contrary, the addition of the enzyme blend led to an improvement in the investigated production traits (p ˂ 0.05), with the exception of HDP. The enzyme blend was also capable of recovering productive performance when combined with low concentrations of RAG (10%) (p ˂ 0.05), and RAG × enzyme blend groups showed the lowest values of TC (p ˂ 0.05). Moreover, the interaction effects for atherogenic index (LDL/HDL) indicated a significant and promising reduction in response to the addition of RAG both in the presence and absence of the enzyme blend (p ˂ 0.05), and this additive also significantly reduced levels of egg yolk cholesterol (p ˂ 0.05). In summary, the evidence gathered in this trial showed that dietary RAG had positive effects on egg quality characteristics, leading to the production of low-cholesterol eggs, and, at the same time, it may improve the health status of laying hens. Furthermore, the addition of an enzyme blend allowed feeding up to 10% RAG in the diet, leading to an optimal balance between animal productivity and the beneficial effects of RAG.
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Affiliation(s)
- Hossein Janmohammadi
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | | | - Majid Oliyai
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | - Sadegh Alijani
- Department of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz 51666-16471, Iran
| | - Ivan Fedorovich Gorlov
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
| | - Marina Ivanovna Slozhenkina
- Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, 400131 Volgograd, Russia
| | | | - Lourdes Suarez Ramirez
- Department of Animal Pathology, Animal Production, Bromatology and Food Technology, Veterinary Faculty, University of Las Palmas de Gran Canaria, 35412 Arucas, Spain
| | - Alireza Seidavi
- Department of Animal Science, Rasht Branch, Islamic Azad University, Rasht 41335-3516, Iran
| | - Vito Laudadio
- Department of Precision and Regenerative Medicine and Jonian Area, University of Bari ‘Aldo Moro’, Valenzano, 70010 Bari, Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area, University of Bari ‘Aldo Moro’, Valenzano, 70010 Bari, Italy
- Correspondence:
| | - Marco Ragni
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, 70126 Bari, Italy
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21
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Niu L, Guo Q, Xiao J, Li Y, Deng X, Sun T, Liu X, Xiao C. The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran. Food Res Int 2023; 163:112263. [PMID: 36596174 DOI: 10.1016/j.foodres.2022.112263] [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: 07/13/2022] [Revised: 11/24/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
The effects of ball milling processing on the structure, physicochemical, and functional properties of insoluble dietary fiber (IDF) in bran from prosomillet, wheat and rice were investigated. Meanwhile, the effect of IDF on glucose tolerance and blood lipid levels in mice was evaluated as well. With findings, for all three grains, the particle sizes of IDF were significantly reduced after ball milling treatment (p < 0.05). Scanning electron microscopy revealed fragmented fiber with numerous pores and cracks. The reactive groups of three IDF samples were found to be similar by fourier transform infrared spectroscopy. And consistent with X-ray diffraction and thermal analysis, for all three grains, ball milling reduced the crystallinity of IDF and helped to increase the release of free phenol by 23.4 %, 8.9 %, and 12.2 %, respectively. Furthermore, the water holding capacity, glucose delay capacity, glucose, sodium cholate, and cholesterol adsorption capacity, and in vitro digestibility of starch and fat were all improved to varying degrees. Animal experiments showed that ball milling treatment effectively slowed the postprandial rise in blood sugar (especially IDF of rice bran) and blood lipids (especially IDF of prosomillet bran). As a result, ball milling treatment is a potential method for dietary fiber modification in the food industry.
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Affiliation(s)
- Li Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Qianqian Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yinxia Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xu Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Tianrui Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunxia Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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22
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Lei J, Zhang Y, Guo D, Meng J, Feng C, Xu L, Cheng Y, Liu R, Chang M, Geng X. Extraction optimization, structural characterization of soluble dietary fiber from Morchella importuna, and its in vitro fermentation impact on gut microbiota and short-chain fatty acids. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2093979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jiayu Lei
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
| | - Yuting Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
| | - Dongdong Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau Taigu, Shanxi, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau Taigu, Shanxi, China
| | - Rongzhu Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau Taigu, Shanxi, China
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23
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Nutritional, physical, functional properties and antioxidant potential of different colors proso millet husks and brans. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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24
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Effects of ultrafine grinding and cellulase hydrolysis separately combined with hydroxypropylation, carboxymethylation and phosphate crosslinking on the in vitro hypoglycaemic and hypolipidaemic properties of millet bran dietary fibre. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Wang W, Kou F, Wang J, Quan Z, Zhao S, Wang Y, Hu X, Sun H, Cao L. Pretreatment with millet-derived selenylated soluble dietary fiber ameliorates dextran sulfate sodium-induced colitis in mice by regulating inflammation and maintaining gut microbiota balance. Front Nutr 2022; 9:928601. [PMID: 36159466 PMCID: PMC9494682 DOI: 10.3389/fnut.2022.928601] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 08/08/2022] [Indexed: 11/25/2022] Open
Abstract
Inflammatory activation and intestinal flora imbalance play key roles in the development and progression of inflammatory bowel disease (IBD). Soluble dietary fiber (SDF) and selenium have been proven to be effective for preventing and relieving IBD. This study investigated and compared the therapeutic efficacy of millet-derived selenylated-soluble dietary fiber (Se-SDF) against dextran sulfate sodium (DSS)-induced colitis in mice alone or through the synergistic interaction between selenium and SDF. In female mice, Se-SDF markedly alleviated body weight loss, decreased colon length, reduced histological damage scores, and enhanced IL-10 expression to maintain the barrier function of intestinal mucosa compared to male mice. The 16S rRNA sequence analysis further indicated that pretreatment with Se-SDF restored the gut microbiota composition in female mice by increasing the relative abundance of Lactobacillus and the Firmicutes/Bacteroidetes ratio. In conclusion, these findings demonstrated that Se-SDF can protect against DSS-induced colitis in female mice by regulating inflammation and maintaining gut microbiota balance. This study, therefore, provides new insights into the development of Se-SDF as a supplement for the prevention and treatment of colitis.
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Affiliation(s)
- Weihao Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Fang Kou
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South Korea
| | - Juan Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhigang Quan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Shuting Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yifei Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xin Hu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Hunan Sun
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Life Science and Biotechnology, Heilongjiang Bayi Agricultural University, Daqing, China
- Hunan Sun,
| | - Longkui Cao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- *Correspondence: Longkui Cao,
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26
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Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars. Foods 2022; 11:foods11182719. [PMID: 36140847 PMCID: PMC9498075 DOI: 10.3390/foods11182719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/30/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowest antioxidant capacity) were selected to analyze bioactive constituents by LC/MS and GC/MS. A total of 71 phenolic acids, 38 flavonoids, 18 coumarins, 41 terpenoids, and 11 phthalides were detected in the juices of the six celery cultivars. The contents of 14 compounds had a more than 10-fold difference among these celery juices. This study first evaluated the comprehensive quality of the juices made from 26 celery cultivars and then analyzed the differences in bioactive constituents in the juices of6 celery cultivars. These findings provide information for the further study on the health functions of celery juice and can also guide celery juice production and celery breeding.
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27
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Xu F, Zhang S, Zhou T, Waterhouse GI, Du Y, Sun-Waterhouse D, Wu P. Green approaches for dietary fibre-rich polysaccharide production from the cooking liquid of Adzuki beans: Enzymatic extraction combined with ultrasonic or high-pressure homogenisation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107679] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Kutlu N, Pandiselvam R, Kamiloglu A, Saka I, Sruthi NU, Kothakota A, Socol CT, Maerescu CM. Impact of ultrasonication applications on color profile of foods. ULTRASONICS SONOCHEMISTRY 2022; 89:106109. [PMID: 35939925 PMCID: PMC9364028 DOI: 10.1016/j.ultsonch.2022.106109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 05/20/2023]
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt 69500, Turkey
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India.
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey
| | - N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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29
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The Influence of Different Extraction Methods on the Structure, Rheological, Thermal and Functional Properties of Soluble Dietary Fiber from Sanchi (Panax notoginseng) Flower. Foods 2022; 11:foods11141995. [PMID: 35885237 PMCID: PMC9318018 DOI: 10.3390/foods11141995] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 06/28/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
The influence of different extraction methods, such as acidic (AC), enzymatic (EN), homogenization (H), ultrsonication (U) and alkali (AL), on structure, rheological, thermal and functional properties of soluble dietary fiber (SDF) from Sanchi flower was evaluated in this study. The highest extraction yield (23.14%) was obtained for AL-SDF extract. Glucose (Glc) and galactose (Gal) were found to be the major constituents in Sanchi SDF. Homogenization and Ultrsonication treatments caused significant compaction of pores in the microstructures. FTIR analysis showed increased hydrolysis of pectin and hemicellulose in U, AL and AC-SDF extracts. H-SDF and AC-SDF exhibited similar shear rate change with the rise in shear stress. H-SDF was thermally more stable than other SDF extracts. Among all extraction methods, H-SDF and U-SDF exhibited the highest water holding capacity (WHC), oil-holding capacity (OHC), Bile acid-adsorption capacity (BAC), Cholesterol-adsorption capacity (CAC) and Glucose adsorption capacity (GAC). Thus, Sanchi flower SDF with improved functional properties could be utilized as a functional food ingredient in the development of various food products.
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30
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Tang C, Yang J, Zhang F, Kan J, Wu L, Zheng J. Insight into the physicochemical, structural, and
in vitro
hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Caidie Tang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Jinlai Yang
- China National Bamboo Research Center Hangzhou 310012 China
| | - Fusheng Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Jianquan Kan
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Liangru Wu
- China National Bamboo Research Center Hangzhou 310012 China
| | - Jiong Zheng
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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31
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Alizadeh-Bahaabadi G, Lakzadeh L, Forootanfar H, Akhavan HR. Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme. Int J Biol Macromol 2022; 200:61-76. [PMID: 34973985 DOI: 10.1016/j.ijbiomac.2021.12.091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/20/2021] [Accepted: 12/16/2021] [Indexed: 11/24/2022]
Abstract
This study was aimed to develop a new cereal-based product using quinoa flour, xanthan gum, and laccase and also to evaluate their effects on the quality characteristics of gluten-free bread (GFB). Experimental design method was applied for optimization of gluten-free formulation. The effects of three variables of quinoa flour (0-50%), laccase activity (0-2 U/g flour), and xanthan gum (0-0.5%) on the contents of total aflatoxin (TAF) and aflatoxin B1 (AFB1), color indices (L*, a*, and b*), and texture properties (hardness, cohesiveness, and springiness) of GFB were evaluated. The results showed that quinoa flour and laccase enzyme significantly reduced TAF and AFB1 (p < 0.05). The lowest AFB1 level (3.67 ± 0.96 ng/g) in the GFB formulation containing quinoa flour (40%), laccase enzyme (2.0 U/g), and xanthan gum (0.46%) was very close to the predicted amount (3.66 ± 0.96 ng/g). Quinoa flour significantly reduced the L* and a* values and increased b* value and improved the texture parameters. Laccase enzyme also improved color indices and texture properties. Therefore, the use of laccase enzyme and quinoa flour is recommended based on the desired effect on the quality characteristics of GFB.
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Affiliation(s)
| | - Leila Lakzadeh
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
| | - Hamid Forootanfar
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran; Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran.
| | - Hamid-Reza Akhavan
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
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32
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Zheng Y, Xu B, Shi P, Tian H, Li Y, Wang X, Wu S, Liang P. The influences of acetylation, hydroxypropylation, enzymatic hydrolysis and crosslinking on improved adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre. Food Chem 2022; 368:130883. [PMID: 34438179 DOI: 10.1016/j.foodchem.2021.130883] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 08/09/2021] [Accepted: 08/15/2021] [Indexed: 01/03/2023]
Abstract
The effects of acetylation, hydroxypropylation, cellulase hydrolysis and crosslinking on adsorption capacities and in vitro hypoglycemic activities of millet bran dietary fibre (MBDF) were studied. The results demonstrated that both acetylation and hydroxypropylation improved water swelling ability of MBDF, and adsorption capacities of cholesterol, cholate and copper ion on MBDF. Acetylation and hydroxypropylation also enhanced α-glucosidase and α-amylase inhibition activities, glucose-binding ability and glucose diffusion retardation index (GDRI) of MBDF. Acetylated MBDF showed the highest cholate (77.31 mg/g) and cholesterol (13.97 mg/g) adsorption capacities. The crosslinking improved adsorption of cholate, cholesterol, copper ion (25.64 mg/g) and nitrite ion (181.59 μg/g) on MBDF; but reduced α-amylase inhibition activity (p < 0.05). Moreover, cellulase hydrolyzed MBDF exhibited the highest GDRI (39.60%) and α-amylase inhibition activity (34.53%), but the lowest oil and cholate adsorption capacities. The results suggest that the modified MBDFs can be used as an ingredient of hypoglycemic foods.
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Affiliation(s)
- Yajun Zheng
- College of Food Science, Shanxi Normal University, Linfen 041004, China.
| | - Bufan Xu
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Panqi Shi
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Hailong Tian
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Yan Li
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Xueying Wang
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Song Wu
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Pengfei Liang
- College of Food Science, Shanxi Normal University, Linfen 041004, China
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33
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Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020897] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes (large, medium, and small), and levels of AF (5, 10, 15, and 20%) substituting WF on the responses, empirical and dynamic dough rheological properties, and some quality parameters of bread were successfully modeled using predictive models. Finally, the optimization of a formulation to maximize the AF level whilst maintaining bread quality for each type of particle size (PS) was performed based on the response surface methodology models generated. The rheological properties of the composite flour formulated were evaluated using Mixolab, alveograph, rheofermentometer, and dynamic rheometer. In addition, bread quality parameters, loaf volume, instrumental texture features, and firmness were evaluated. The anticipation of the optimal value for each response in terms of dough rheological properties during mixing, protein weakening, starch gelatinization and retrogradation, biaxial extension, fermentation, viscoelastic moduli, and creep and recovery compliance depending on PS. The optimal addition level was determined by a multi-objective optimization approach. The optimal addition level was 9.41% for large, 9.39% for medium, and 7.89% for small PS. The results can help manufacturers to develop bread products with the desired particle size with optimal technological and physical features.
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34
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TURK ASLAN S, ISIK F. Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.52521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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35
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Fisayo Ajayi F, Mudgil P, Gan CY, Maqsood S. Identification and characterization of cholesterol esterase and lipase inhibitory peptides from amaranth protein hydrolysates. Food Chem X 2021; 12:100165. [PMID: 34877527 PMCID: PMC8633574 DOI: 10.1016/j.fochx.2021.100165] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 11/14/2021] [Accepted: 11/15/2021] [Indexed: 02/09/2023] Open
Abstract
Gastric, microbial and plant-based enzymes were used to produce Amaranth protein hydrolysates (APHs). APHs displayed enhanced cholesterol esterase (CEase) and pancreatic lipase (PL) inhibitory activities. Bromelain generated hydrolysates showed the highest CEase and PL inhibitory activity. FPFPPTLGY, FGAPR, and FPFVPAPT were predicted as potential PL inhibitors and FPFVPAPT as CEase inhibitor.
Human diet is undergoing a shift towards plant-based diet as a sustainable source of protein compared to animal-derived protein. In this study, cholesterol esterase (CEase) and pancreatic lipase (PL) inhibitory activities of amaranth protein hydrolysates (APHs) were studied. Bromelain, chymotrypsin, and actinase E were used for generating APHs at 2, 4 & 6 h of hydrolysis. Higher PL inhibiting potential were observed in bromelain-derived APHs (IC50 = 0.38–0.66 mg/mL) in comparison to intact amaranth proteins (IC50 = 3.93 mg/mL). Bromelain-4 h hydrolysates (AB4) demonstrated significant inhibitory potential for both CEase (IC50 = 0.47 mg/mL) and PL (IC50 = 0.48 mg/mL) activity. Peptide identification in AB-4 hydrolysate revealed that among 17 bioactive peptides, three peptides (FPFPPTLGY, FGAPR, and FPFVPAPT) were predicted as potential PL inhibitors and only one peptide (FPFVPAPT) was predicted as CEase inhibitor based on the number of substrate binding sites on active site of the enzymes. This is the first study providing insights into amaranth protein derived bioactive peptide possessing CEase and LIP inhibitory potential.
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Affiliation(s)
- Feyisola Fisayo Ajayi
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551 UAEmirates
| | - Priti Mudgil
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551 UAEmirates
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM, Penang, Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, 15551 UAEmirates.,Zayed Center for Health Science, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
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36
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The regulatory roles of dietary fibers on host health via gut microbiota-derived short chain fatty acids. Curr Opin Pharmacol 2021; 62:36-42. [PMID: 34896759 DOI: 10.1016/j.coph.2021.11.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 10/30/2021] [Accepted: 11/01/2021] [Indexed: 12/24/2022]
Abstract
As a component of nutraceuticals, dietary fibers (DFs) are essential for maintain human growth and health via the regulation of gut microbiota in the digestive tract. In this review, we summarize food-derived DFs and their effect on gut microbiota-derived short-chain fatty acids (SCFAs). DFs accelerate the production of SCFAs mainly by stimulating intestinal Lactobacillus, Bifidobacterium and Akkermansia to treat diabetes, obesity, cancer, inflammation and immunodeficiency. Further studies should focus on clarifying the detailed mechanism between DFs and diseases associated with gut microbiota-mediated SCFAs.
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37
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Kongdang P, Dukaew N, Pruksakorn D, Koonrungsesomboon N. Biochemistry of Amaranthus polyphenols and their potential benefits on gut ecosystem: A comprehensive review of the literature. JOURNAL OF ETHNOPHARMACOLOGY 2021; 281:114547. [PMID: 34425138 DOI: 10.1016/j.jep.2021.114547] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/15/2021] [Accepted: 08/19/2021] [Indexed: 06/13/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The genus Amaranthus is phytonutrients-rich plant distributed worldwide and has been recognized as having medicinal value in traditional use against several diseases and conditions. There are a large amount of research data on the polyphenol profiles of Amaranthus plants and their links with potential benefits against gastrointestinal disorders. AIM OF THE REVIEW This review article aims to provide a comprehensive review of Amaranthus phenolic compounds and their microbial metabolites, as well as the biological and/or pharmacological effects of those compounds/metabolites. METHODOLOGY The relevant information about the genus Amaranthus was collected from various sources and databases, including Google Scholar, Google Books, PubMed, Web of Science, Scopus, Science Direct, and other internet sources. The World Flora Online (2021) database was used to verify the scientific names of the plants. RESULTS Comprehensive review of identified compounds in Amaranthus plants revealed the presence of phenolic acids, flavonoids, and coumarins in each part of the plants. The biotransformation by gut microbiota enzymes prominently produces diverse bioactive metabolites that are potentially active than their precursors. Lines of the evidence support the beneficial roles of Amaranthus extracts in several gastrointestinal diseases, particularly with the polar extracts of several plant parts. Dietary fibers in Amaranthus plants also coordinate the alteration of gut microbiota-related metabolisms and may be beneficial to certain gastrointestinal disorders in particular, such as constipation. CONCLUSIONS Amaranthus plants are rich in polyphenols and dietary fibers. Several microbial metabolites are biologically active, so alteration of gut microbiota is largely linked to the metabolic feature of the plants. Based on the evidence available to date, several Amaranthus plants containing a combination of phytonutrients, particularly polyphenols and dietary fibers, may be a promising candidate that is of interest to be further developed for use in the treatment of certain gastrointestinal conditions/disorders.
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Affiliation(s)
- Patiwat Kongdang
- Musculoskeletal Science and Translational Research (MSTR) Center, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand.
| | - Nahathai Dukaew
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand.
| | - Dumnoensun Pruksakorn
- Musculoskeletal Science and Translational Research (MSTR) Center, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand; Center of Multidisciplinary Technology for Advanced Medicine (CMUTEAM), Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand; Biomedical Engineering Institute, Chiang Mai University, Chiang Mai, Thailand.
| | - Nut Koonrungsesomboon
- Musculoskeletal Science and Translational Research (MSTR) Center, Faculty of Medicine, Chiang Mai University, Chiang Mai, Thailand; Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Mulla MZ, Ahmed J, Baskaya‐Sezer D, Al‐Ruwaih N. Effect of high‐pressure treatment and cellulase‐mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mehrajfatema Z. Mulla
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
| | - Jasim Ahmed
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
| | - Duygu Baskaya‐Sezer
- The Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Noor Al‐Ruwaih
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
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39
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Zhang D, Jiang B, Luo Y, Fu X, Kong H, Shan Y, Ding S. Effects of ultrasonic and ozone pretreatment on the structural and functional properties of soluble dietary fiber from lemon peel. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13916] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Dali Zhang
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Bing Jiang
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Yaohua Luo
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Xincheng Fu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
| | - Hui Kong
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
| | - Yang Shan
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
| | - Shenghua Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
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40
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Gan J, Xie L, Peng G, Xie J, Chen Y, Yu Q. Systematic review on modification methods of dietary fiber. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106872] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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41
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Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111905] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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42
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Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111816] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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43
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Zheng Y, Wang X, Tian H, Li Y, Shi P, Guo W, Zhu Q. Effect of four modification methods on adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre. Food Res Int 2021; 147:110565. [PMID: 34399541 DOI: 10.1016/j.foodres.2021.110565] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 10/21/2022]
Abstract
To improve the adsorption capacities and hypoglycemic properties of millet bran dietary fibre (MBDF), four methods including acrylate-grafting, carboxymethylation, heat assisted with cellulase hydrolysis, and enzymatic hydrolysis combined with acrylate-grafting were used. The results demonstrated that all carboxymethylation, acrylate-grafting, and enzymatic hydrolysis combined with acrylate-grafting improved soluble dietary fibre content, water swelling ability and α-amylase-inhibition activity of MBDF. They also increased oil, cholesterol, sodium cholate, copper ion and nitrite ion adsorption capacities of MBDF. But carboxymethylation, acrylate-grafting and enzymatic hydrolysis combined with acrylate-grafting decreased polyphenol content, glucose-binding ability and glucose dialysis retardation index of MBDF (p < 0.05). The heat assisted with cellulase hydrolysis increased soluble dietary fibre content, polyphenol content, sodium cholate-adsorption capacity, and hypoglycemic properties of MBDF including glucose-binding ability, glucose dialysis retardation index and α-amylase-inhibition activity; but reduced adsorption capacity of MBDF on cholesterol and copper ion (p < 0.05). Changes in structure of MBDF caused by these modification methods were proved by the results of scanning electron microscopy and Fourier-transformed infrared spectroscopy analysis. These results highlight potential applications of these modified MBDFs as ingredients of hypolipidemic and hypoglycemic foods, or scavenger of nitrite and copper ion.
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Affiliation(s)
- Yajun Zheng
- College of Food Science, Shanxi Normal University, Linfen 041004, China.
| | - Xueying Wang
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Hailong Tian
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Yan Li
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Panqi Shi
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Wenyuan Guo
- College of Food Science, Shanxi Normal University, Linfen 041004, China
| | - Qingqing Zhu
- College of Food Science, Shanxi Normal University, Linfen 041004, China
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Hussain S, Sharma M, Bhat R. Valorisation of Sea Buckthorn Pomace by Optimization of Ultrasonic-Assisted Extraction of Soluble Dietary Fibre Using Response Surface Methodology. Foods 2021; 10:foods10061330. [PMID: 34207730 PMCID: PMC8228464 DOI: 10.3390/foods10061330] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 12/27/2022] Open
Abstract
Sea buckthorn pomace is a valuable industrial waste/by-product obtained after juice production that contains bioactive, health-promoting dietary fibres. This pomace finds usage as animal feed or simply discarded, owed to the lack of appropriate handling or processing facilities. The present study was aimed to evaluate the effects of green extraction technologies such as ultrasonic-assisted extraction on the yield of soluble dietary fibre (SDF) from sea buckthorn pomace. Response surface methodology (RSM) coupled with Box–Behnken design (BBD) was applied for optimization of SDF yield. The effects of sonication temperature (60–80 °C), sonication power (100–130 W) and extraction time (30–60 min) on the yield of SDF were also investigated. Furthermore, colour measurement and hydration properties of sea buckthorn pomace powder (STP) and dietary fibre fractions (SDF and insoluble dietary fibre, IDF) were also investigated. From the RSM results, the optimal sonication temperature (67.83 °C), sonication power (105.52 W) and extraction time (51.18 min) were identified. Based on this, the modified optimum conditions were standardised (sonication temperature of 70 °C, sonication power of 105 W and extraction time of 50 min). Accordingly, the yield of SDF obtained was 16.08 ± 0.18%, which was close to the predicted value (15.66%). Sonication temperature showed significant effects at p ≤ 0.01, while sonication power and extraction time showed significant effects at p ≤ 0.05 on the yield of SDF. The result on colour attributes of STP, SDF and IDF differed (L* (STP: 54.71 ± 0.72, IDF: 72.64 ± 0.21 and SDF: 54.53 ± 0.31), a* (STP: 52.35 ± 1.04, IDF: 32.85 ± 0.79 and SDF: 43.54 ± 0.03), b* (STP: 79.28 ± 0.62, IDF: 82.47 ± 0.19 and SDF: 71.33 ± 0.50), and ∆E* (STP: 79.93 ± 0.50, IDF: 74.18 ± 0.30 and SDF: 68.40 ± 0.39)). Higher values of hydration properties such as the water holding, swelling and oil holding capacities were found in SDF (7.25 ± 0.10 g g−1, 7.24 ± 0.05 mL g−1 and 1.49 ± 0.02 g g−1), followed by IDF (6.30 ± 0.02, 5.75 ± 0.07 and 1.25 ± 0.03) and STP (4.17 ± 0.04, 3.48 ± 0.06 and 0.89 ± 0.03), respectively. Based on our results, response surface methodology is recommended to be adopted to optimize the ultrasonic-assisted extraction to obtain maximum yield of SDF from sea buckthorn pomace. These results can be of practical usage while designing future functional food formulations using sea buckthorn pomace.
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Kong Q, Zhang R, You L, Ma Y, Liao L, Pedisić S. In vitro fermentation characteristics of polysaccharide from Sargassum fusiforme and its modulation effects on gut microbiota. Food Chem Toxicol 2021; 151:112145. [PMID: 33766612 DOI: 10.1016/j.fct.2021.112145] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 03/01/2021] [Accepted: 03/17/2021] [Indexed: 02/06/2023]
Abstract
In this study, polysaccharides from Sargassum fusiforme (SFP) were obtained by cellulase assisted hot water extraction. The chemical composition, structural characteristics, and in vitro fermentation properties of SFP were investigated. Results showed that the contents of total carbohydrate, protein, uronic acid and sulfate in SFP were 83.25%, 1.42%, 12.80% and 7.81%, respectively. It mainly consisted of fucose glucose and galactose, with molecular weight of 255.83 kDa. UV spectrum, FTIR, SEM and AFM results showed that SFP was a typical sulfate polysaccharide with relative smooth surface and regular shape. After in vitro fermentation for 24 h, the pH value of fermentation medium declined significantly (p < 0.05), utilization of carbohydrate was 53.17%. The contents of total SCFAs increased by 10.77 times. Moreover, SFP fermentation could change obviously the microbiota composition. It significantly increased the abundance of Faecalibacterium (increased by 49.07% compared with the Blank24 group), Phascolarctobacterium (increased by 88.06%), Bifidobacterium (increased by 139.13%), Ruminococcaceae_UCG-014 (increased by 177.78%), and Lactobacillus (increased by 400.00%), decreased the abundance of Prevotella_9 (decreased by 34.54%) and Blautia (decreased by 40.79%) at genus level. These results showed that SFP could be utilized by microbiota in human feces, and may have the potential to improve intestinal health.
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Affiliation(s)
- Qiuhong Kong
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China
| | - Ruifen Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong, 510610, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, Guangdong, China.
| | - Yongxuan Ma
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, Guangdong, 510610, China; Guangzhou Liheng Clinical Nutrition Co. Ltd., Guangzhou, 510610, Guangdong, China
| | - Lan Liao
- Department of Food Science, College of Food Science and Technology, Foshan University, Foshan, Guangdong 528000, China
| | - Sandra Pedisić
- Faculty of Food Technology & Biotechnology, University of Zagreb, Prolaz Kasandrića 6, 23000 Zadar, Croatia
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Aprodu I, Banu I. Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00826-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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47
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Vidaurre‐Ruiz J, Salas‐Valerio F, Schoenlechner R, Repo‐Carrasco‐Valencia R. Rheological and textural properties of gluten‐free doughs made from Andean grains. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14662] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Julio Vidaurre‐Ruiz
- Departamento de Ingeniería de Alimento Facultad de Industrias Alimentarias Universidad Nacional Agraria La Molina Lima Perú
| | - Francisco Salas‐Valerio
- Departamento de Ingeniería de Alimento Facultad de Industrias Alimentarias Universidad Nacional Agraria La Molina Lima Perú
| | - Regine Schoenlechner
- Department of Food Science and Technology University of Natural Resources and Life Sciences Vienna Austria
| | - Ritva Repo‐Carrasco‐Valencia
- Departamento de Ingeniería de Alimento Facultad de Industrias Alimentarias Universidad Nacional Agraria La Molina Lima Perú
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Marti A, Tyl C. Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Compr Rev Food Sci Food Saf 2020; 20:819-839. [PMID: 33443801 DOI: 10.1111/1541-4337.12681] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/07/2020] [Accepted: 11/06/2020] [Indexed: 12/19/2022]
Abstract
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).
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Affiliation(s)
- Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia
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Assessing the Performance of Different Grains in Gluten-Free Bread Applications. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10248772] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.
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50
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Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses. Carbohydr Polym 2020; 248:116819. [DOI: 10.1016/j.carbpol.2020.116819] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 07/06/2020] [Accepted: 07/22/2020] [Indexed: 12/21/2022]
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