1
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Rashed MS, Pojić M, McDonagh C, Gallagher E, Frias JM, Pathania S. Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads. J Food Sci 2024; 89:3347-3368. [PMID: 38745379 DOI: 10.1111/1750-3841.17089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 03/08/2024] [Accepted: 04/08/2024] [Indexed: 05/16/2024]
Abstract
The present work investigated the structure-function relationship of dry fractionated oat flour (DFOF) as a techno-functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250-280 µm, F3: 280-500 µm, F4: 500-600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno-functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β-glucan levels (0.13-1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44-0.33 g/100 g), and fructose (1.06-0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi-criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. PRACTICAL APPLICATION: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β-glucan, high fiber, and low reduced sugar claims.
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Affiliation(s)
- Mahmoud Said Rashed
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
| | - Eimear Gallagher
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
| | - Jesus M Frias
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
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2
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Wang Q, Wang Z, Wang Z, Duan Y, Guo H, Liang Y, Zhang X, Zhang Y, Wang J. Effect of high-molecular-weight glutenin subunits silencing on dough aggregation characteristics. Food Chem 2024; 441:138371. [PMID: 38218148 DOI: 10.1016/j.foodchem.2024.138371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 12/21/2023] [Accepted: 01/04/2024] [Indexed: 01/15/2024]
Abstract
The qualities of wheat dough are influenced by the high-molecular-weight glutenin subunits (HMW-GS), a critical component of wheat gluten protein. However, it is still unknown how HMW-GS silencing affects the aggregation characteristics of dough. Two groups of near-isogenic wheat were used to study the effects of HMW-GS silencing on dough aggregation characteristics, dough texture characteristics, and dough microstructure. It was observed that the content of gliadin in LH-11 strain significantly increased compared to the wild-type (WT). Additionally, the amount of glutenin macropolymer and the glutenin/gliadin both decreased. The aggregation characteristics and rheological characteristics of the dough in LH-11 strain were significantly reduced, and the content of β-sheet in the dough was significantly reduced. The HMW-GS silencing resulted in a reduction in the aggregation of the gluten network in the dough, which related to the alteration of the secondary and microstructure of the gluten.
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Affiliation(s)
- Qi Wang
- The National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhicheng Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zehao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yaqian Duan
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Haimei Guo
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xia Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yingjun Zhang
- Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Laboratory of Crop Genetics and Breeding of Hebei, Shijiazhuang 050035, China.
| | - Jinshui Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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3
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He W, Huang Y, Zhou S, Regenstein JM, Wang L. A composite gel formed by konjac glucomannan together with Nano-CF obtained by FeCl 3-citric acid hydrolysis as a potential fat substitute. Int J Biol Macromol 2024; 268:131618. [PMID: 38631593 DOI: 10.1016/j.ijbiomac.2024.131618] [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: 12/22/2023] [Revised: 03/13/2024] [Accepted: 04/13/2024] [Indexed: 04/19/2024]
Abstract
This study aims to fabricate composite gels using nano citrus fiber (Nano-CF) derived from the hydrolysis process of citric acid (CA) with FeCl3, with a simultaneous exploration of its potential as an substitute to fats. Investigation of varying FeCl3 concentrations (0.01 to 0.03 mmol/g of CA) revealed a significant enhancement in the water-holding and oil-retention capacity of the Nano-CF. The meticulous synthesis of the composite gels involved integrating nano citrus fibers with konjac glucomannan (KGM) through high-speed shearing, followed by a comprehensive evaluation of its microstructure and physicochemical attributes. Increasing the Nano-CF concentration within the gels led to a synergistic interaction with KGM, resulting in enhanced viscosity, improved thermal stability, and restricted water molecule mobility within the system. The gels initially displayed reduced firmness, resilience, and adhesive characteristics, followed by subsequent improvement. When the ratio of Nano-CF to KGM was 0.5:1, the composite gels exhibited texture parameters, viscosity, and viscoelastic stability comparable to whipped animal cream formulations. These findings provide a new idea for the application of Nano-CF/KGM composite gels in whipped cream.
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Affiliation(s)
- Wenqing He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yunfei Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shengquan Zhou
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Jiangxia Technology Investment Group Co., Ltd., Wuhan 430200, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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4
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Homyuen A, Vanitjinda G, Yingkamhaeng N, Sukyai P. Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation. ACS OMEGA 2023; 8:31100-31111. [PMID: 37663459 PMCID: PMC10468960 DOI: 10.1021/acsomega.3c03043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 08/01/2023] [Indexed: 09/05/2023]
Abstract
Microcrystalline cellulose (MCC) has gained considerable attention as a functional ingredient in bread making. This work demonstrates the isolation of MCC from sugar cane bagasse (SCB) for preparing bread. The effect of MCC on bread attributes and antioxidant activity by impregnation with sappan wood extract (SAP) was evaluated. The highest crystallinity index and suitable size of MCC were achieved at 85 °C under 90 min hydrolysis condition. Increasing MCC/SAP levels in bread showed a significant increase in bread color with decreases in the specific volume and baking loss. There was a positive correlation between bread texture and the MCC/SAP level. The addition of MCC/SAP interfered with the bread hardness. Low MCC/SAP levels have no effect on springiness and cohesiveness; however, 4% MCC/SAP has significantly decreased these attributes, with the highest antioxidant activity and phenolic content. Therefore, MCC can be functionalized with SAP as an antioxidant fiber additive for health benefits in bakery products.
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Affiliation(s)
- Athitaya Homyuen
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Gawisara Vanitjinda
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Naiyasit Yingkamhaeng
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
| | - Prakit Sukyai
- Cellulose
for Future Materials and Technologies Special Research Unit, Department
of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand
- Center
for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University
Institute for Advanced Studies, Kasetsart
University, Chatuchak, Bangkok 10900, Thailand
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5
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Characteristics of composite gels composed of citrus insoluble nanofiber and amylose and their potential to be used as fat replacers. Food Chem 2023; 409:135269. [PMID: 36586258 DOI: 10.1016/j.foodchem.2022.135269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022]
Abstract
Here, we prepared novel composite gels composed of citrus insoluble nanofiber and amylose, and examined their potential to be used as fat replacers and inhibit lipid digestion. We further evaluated the effect of different nanofiber/amylose ratios on the texture, thermal stability, water distribution, microstructure and lipid digestion of the composite gels. The addition of nanofiber improved the hardness, gumminess, viscoelasticity, thermal stability, and water-holding capacity of the composite gels, as well as strengthen their interpenetrating three-dimensional network. The gel prepared at a nanofiber/amylose ratio of 1:4 could provide an oral sensory perception similar to that of cream and therefore can be used as a potential fat replacer. Moreover, the emulsion stabilized by nanofiber/amylose could well inhibit lipid digestion, and the nanofiber/amylose ratio of 1:4 could achieve the minimum release amount of free fatty acids (55.81%). These findings provide a reference for the development of potential fat replacers.
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6
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Bangar SP, Esua OJ, Nickhil C, Whiteside WS. Microcrystalline cellulose for active food packaging applications: A review. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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7
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Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR. Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality. FOOD SCI TECHNOL INT 2022:10820132221106332. [PMID: 35673705 DOI: 10.1177/10820132221106332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.
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Affiliation(s)
- Carla Gutierrez-Castillo
- CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú
| | - Sylvia Alcázar-Alay
- CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú
| | - Julio Vidaurre-Ruiz
- CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú
| | - María Jimena Correa
- CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú.,Consejo Nacional de Investigaciones Científicas y Técnicas (62873CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, Argentina
| | - Dario M Cabezas
- CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú.,Consejo Nacional de Investigaciones Científicas y Técnicas (62873CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, Argentina
| | - Ritva Repo-Carrasco-Valencia
- CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú
| | - Christian R Encina-Zelada
- CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú.,Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, 113018Universidad Nacional Agraria La Molina, Lima, Perú
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8
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Wang Q, Zhang H, Zhu W, Li C, Xu Y, Ding X, Zhou X. Physicochemical properties and nutritional quality of pre-fermented red bean steamed buns as affected by freeze-thaw cycling. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2060252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Qiuyu Wang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
| | - Haifeng Zhang
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Wenzheng Zhu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Chunmei Li
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Yan Xu
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiangli Ding
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
| | - Xiaoyan Zhou
- Department of Culinary Science and Nutrition, School of Tourism and Culinary Science, Yangzhou University, Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou, China
- Department of Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China
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9
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Liu Y, Gao H, Zeng J, Zhang K, Dai Y. Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16516] [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)
- Yufen Liu
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Haiyan Gao
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Jie Zeng
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Keke Zhang
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Yunfei Dai
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
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10
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Bacterial Cellulose-A Remarkable Polymer as a Source for Biomaterials Tailoring. MATERIALS 2022; 15:ma15031054. [PMID: 35160997 PMCID: PMC8839122 DOI: 10.3390/ma15031054] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/19/2022] [Accepted: 01/27/2022] [Indexed: 12/11/2022]
Abstract
Nowadays, the development of new eco-friendly and biocompatible materials using ‘green’ technologies represents a significant challenge for the biomedical and pharmaceutical fields to reduce the destructive actions of scientific research on the human body and the environment. Thus, bacterial cellulose (BC) has a central place among these novel tailored biomaterials. BC is a non-pathogenic bacteria-produced polysaccharide with a 3D nanofibrous structure, chemically identical to plant cellulose, but exhibiting greater purity and crystallinity. Bacterial cellulose possesses excellent physicochemical and mechanical properties, adequate capacity to absorb a large quantity of water, non-toxicity, chemical inertness, biocompatibility, biodegradability, proper capacity to form films and to stabilize emulsions, high porosity, and a large surface area. Due to its suitable characteristics, this ecological material can combine with multiple polymers and diverse bioactive agents to develop new materials and composites. Bacterial cellulose alone, and with its mixtures, exhibits numerous applications, including in the food and electronic industries and in the biotechnological and biomedical areas (such as in wound dressing, tissue engineering, dental implants, drug delivery systems, and cell culture). This review presents an overview of the main properties and uses of bacterial cellulose and the latest promising future applications, such as in biological diagnosis, biosensors, personalized regenerative medicine, and nerve and ocular tissue engineering.
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11
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MUADIAD K, SIRIVONGPAISAL P. Effect of frozen storage and hydrocolloids on structural and rheological properties of frozen roti dough supplemented with rice bran. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.44620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Co-supported hydrocolloids improve the structure and texture quality of gluten-free bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112248] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Correa MJ, Burbano Moreano JJ, Guardianelli LM, Weisstaub AR, Zuleta A, Salinas MV. Garlic: A natural bread improver for wheat bread with a high level of resistant starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15519] [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)
- María J. Correa
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Juan J. Burbano Moreano
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Luciano M. Guardianelli
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Adriana R. Weisstaub
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - Angela Zuleta
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - María V. Salinas
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
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14
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Hossain KMZ, Calabrese V, da Silva MA, Bryant SJ, Schmitt J, Ahn-Jarvis JH, Warren FJ, Khimyak YZ, Scott JL, Edler KJ. Monovalent Salt and pH-Induced Gelation of Oxidised Cellulose Nanofibrils and Starch Networks: Combining Rheology and Small-Angle X-ray Scattering. Polymers (Basel) 2021; 13:951. [PMID: 33808830 PMCID: PMC8003611 DOI: 10.3390/polym13060951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 01/01/2023] Open
Abstract
Water quality parameters such as salt content and various pH environments can alter the stability of gels as well as their rheological properties. Here, we investigated the effect of various concentrations of NaCl and different pH environments on the rheological properties of TEMPO-oxidised cellulose nanofibril (OCNF) and starch-based hydrogels. Addition of NaCl caused an increased stiffness of the OCNF:starch (1:1 wt%) blend gels, where salt played an important role in reducing the repulsive OCNF fibrillar interactions. The rheological properties of these hydrogels were unchanged at pH 5.0 to 9.0. However, at lower pH (4.0), the stiffness and viscosity of the OCNF and OCNF:starch gels appeared to increase due to proton-induced fibrillar interactions. In contrast, at higher pH (11.5), syneresis was observed due to the formation of denser and aggregated gel networks. Interactions as well as aggregation behaviour of these hydrogels were explored via ζ-potential measurements. Furthermore, the nanostructure of the OCNF gels was probed using small-angle X-ray scattering (SAXS), where the SAXS patterns showed an increase of slope in the low-q region with increasing salt concentration arising from aggregation due to the screening of the surface charge of the fibrils.
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Affiliation(s)
- Kazi M. Zakir Hossain
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Vincenzo Calabrese
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Marcelo A. da Silva
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Saffron J. Bryant
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Julien Schmitt
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
| | - Jennifer H. Ahn-Jarvis
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | - Frederick J. Warren
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich NR4 7UQ, UK; (J.H.A.-J.); (F.J.W.)
| | | | - Janet L. Scott
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
| | - Karen J. Edler
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK; (K.M.Z.H.); (V.C.); (M.A.d.S.); (S.J.B.); (J.S.); (J.L.S.)
- Centre for Sustainable Chemical Technologies, University of Bath, Claverton Down, Bath BA2 7AY, UK
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15
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Arp CG, Correa MJ, Ferrero C. Improving quality: Modified celluloses applied to bread dough with high level of resistant starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106302] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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16
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Lou W, Li B, Nataliya G. The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1981458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Wenjuan Lou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
- Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukraine
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Grevtseva Nataliya
- Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukraine
- Department of Bakery, Confectionary, Pasta and Food Concentrates Technology, Kharkov State University of Food Technology and Trade, Kharkov, Ukraine
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17
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Zhao L, Wang K, Zhu J, Guo J, Hu Z. Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109993] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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19
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Farbo MG, Fadda C, Marceddu S, Conte P, Del Caro A, Piga A. Improving the quality of dough obtained with old durum wheat using hydrocolloids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105467] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Huang Z, Wang JJ, Chen Y, Wei N, Hou Y, Bai W, Hu SQ. Effect of water-soluble dietary fiber resistant dextrin on flour and bread qualities. Food Chem 2020; 317:126452. [PMID: 32106008 DOI: 10.1016/j.foodchem.2020.126452] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 12/11/2022]
Abstract
A new water-soluble resistant dextrin (WSRD), fabricated by thermal-acid treatment following amylase hydrolysis from corn starch, was expected to strengthen the dietary fibers intake of flour products. This study was to investigate the effects of WSRD on flour processing quality, and further dissect its improvement mechanisms by farinographic and rheological analysis, SDS-PAGE, Fourier transform infrared spectroscopy, texture analyzer, etc. Results showed that WSRD greatly improved the viscoelasticity and strength of dough, which was predominantly contributed by its formation of gel-like networks. Meanwhile, the WSRD-induced increase of gluten aggregates and β-sheet conformation provided the structural basis for enhancing dough quality. Notably, WSRD greatly promoted the sensory appearance and crumb quality of baked breads. Moreover, the WSRD-treated breads resisted the hydrolysis of digestive fluid and enzymes. Therefore, WSRD can strengthen the processing qualities and nutritional values of flour products, which will broaden the application of the novel dietary fiber in flour industry.
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Affiliation(s)
- Zheng Huang
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jing Jing Wang
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Department of Food Science and Technology, Foshan University, Foshan 528000, China
| | - Yu Chen
- Guangdong Food Industry Research Institute Co Ltd, Guangzhou 511400, China
| | - Na Wei
- Guangdong Food Industry Research Institute Co Ltd, Guangzhou 511400, China
| | - Yi Hou
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Weidong Bai
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Song-Qing Hu
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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21
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Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03413-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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22
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Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105189] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Hu Y, Li C, Regenstein JM, Wang L. Preparation and properties of potato amylose-based fat replacer using super-heated quenching. Carbohydr Polym 2019; 223:115020. [DOI: 10.1016/j.carbpol.2019.115020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 06/20/2019] [Accepted: 06/21/2019] [Indexed: 11/27/2022]
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24
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Nie Y, Jin Y, Deng C, Xu L, Yu M, Yang W, Li B, Zhao R. Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1596986] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Yuanyang Nie
- Postdoctoral Research Base, Henan Institute of Science and Technology, Xinxiang, China
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yuhui Jin
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Chujun Deng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Linshuang Xu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingjun Yu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Wei Yang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Bo Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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25
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Bigne F, Ferrero C, Puppo MC. Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00206-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Nie Y, Zhang P, Deng C, Xu L, Yu M, Yang W, Zhao R, Li B. Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough. Food Sci Nutr 2019; 7:2113-2122. [PMID: 31289659 PMCID: PMC6593381 DOI: 10.1002/fsn3.1054] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 03/20/2019] [Accepted: 03/27/2019] [Indexed: 01/28/2023] Open
Abstract
Adding a certain proportion of Pleurotus eryngii can improve the nutritional value of wheat-flour foods and enhance the utilization of this mushroom. In this research, partial wheat flour was substituted with P. eryngii powder (PEP) or soluble polysaccharide (SPPE) at different addition levels, and the effects of PEP and SPPE on the rheological and microstructural properties of dough were investigated. Farinographic assay results suggested that PEP significantly (p < 0.05) increased the water absorption of wheat flour but decreased the development time and stability of dough significantly (p < 0.05). Furthermore, it was capable of providing weaker extensographic characteristics and harder dough with the increasing of PEP addition levels. The dynamic oscillatory tests indicated that the PEP addition approximately increased the storage (G') and loss (G″) moduli in the entire frequency range, while the tan δ roughly decreased with the increasing of PEP addition levels, which could be attributed to the low solubility and strong water-trapping capacity of the dietary fiber in PEP. Due to the good water solubility and easy formation of hydrogen bonds, the addition of SPPE had inconsistent results with the PEP addition. The inner microstructure of dough showed that the continuity of gluten networks had been disrupted by PEP and SPPE addition and then resulted in a weaker extension and harder dough. This research could provide a foundation for the application of PEP in wheat-flour foods, and PEP addition levels of 2.5%-5.0% are recommended.
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Affiliation(s)
- Yuanyang Nie
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
- Postdoctoral Research BaseHenan Institute of Science and TechnologyXinxiangChina
| | - Penghui Zhang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Chujun Deng
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Linshuang Xu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Mingjun Yu
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Wei Yang
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
| | - Renyong Zhao
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Bo Li
- School of Food ScienceHenan Institute of Science and TechnologyXinxiangChina
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27
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Ding S, Peng B, Li Y, Yang J. Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol. Food Chem 2019; 283:123-130. [PMID: 30722851 DOI: 10.1016/j.foodchem.2019.01.045] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 12/21/2018] [Accepted: 01/04/2019] [Indexed: 12/22/2022]
Abstract
The influence of maltitol on the physicochemical properties of wheat flour dough and bread were evaluated in terms of texture, thermal features, water mobility, and retrogradation kinetics. The presence of maltitol could slow down the fermentation rate of dough. Breads with 6% of maltitol exhibited lower hardness and chewiness, with a significant decrease of 42% and 31%, respectively (p < 0.05). The use of maltitol could remarkably enhance the gelatinization temperature (p < 0.05) that was confirmed by DSC tool. Through the approach of LF-NMR, the addition of maltitol could increase the mobility of immobilized water, further retarded bread staling. The k values from chewiness and total signal amplitude in breads with 2% and 4% levels of maltitol were smaller than the control, which was proven through kinetics of retrogradation analysis, revealing an overall retarding effect of maltitol in prevention of bread staling.
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Affiliation(s)
- Shiyong Ding
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Bo Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Youqian Li
- Uni-President China Holdings LTD, Shanghai 200051, China
| | - Jun Yang
- PepsiCo R&D, 7701 Legacy Drive, Plano, TX 75024, USA.
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28
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Coating development with modified starch and tomato powder for application in frozen dough. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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30
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Rheological and Microstructural Characterization of Wheat Dough Formulated with High Levels of Resistant Starch. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2083-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour. Food Chem 2018; 239:1064-1074. [DOI: 10.1016/j.foodchem.2017.07.047] [Citation(s) in RCA: 83] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 07/04/2017] [Accepted: 07/10/2017] [Indexed: 12/22/2022]
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32
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Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose. Food Chem 2017; 233:369-377. [DOI: 10.1016/j.foodchem.2017.04.108] [Citation(s) in RCA: 101] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 04/17/2017] [Accepted: 04/18/2017] [Indexed: 11/15/2022]
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33
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Functional properties of cellulose derivatives to tailor a model sponge cake using rheology and cellular structure analysis. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.04.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Xiong J, Li Q, Shi Z, Ye J. Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study. Food Res Int 2017; 100:858-863. [PMID: 28873759 DOI: 10.1016/j.foodres.2017.07.061] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Revised: 07/21/2017] [Accepted: 07/26/2017] [Indexed: 11/30/2022]
Abstract
The understanding of the interactions between starch and cellulose hydrocolloids is crucial for equipment design and definition of operation parameters in the food industry. In the present study, the possible interactions of wheat starch (WS) with different levels (2-10%) of carboxymethyl cellulose (CMC) or microcrystalline cellulose (MCC) in short-term retrogradation were explored by dynamic rheological and Fourier transform infrared spectrum (FTIR) measurements. The chains of water-soluble CMC could creep into the continuous phase during paste gelation. It was found the amylose network structure was broken and the inter- and intra-molecular hydrogen bond of WS were weaken after gelation. Moreover, there were interactions between the chains of CMC and chains of amylose at higher CMC concentration. On other hand, water connected with COO- groups blocked the interactions between CMC chains and amylose, and the interactions among CMC chains. The amorphous phases of high crystalline MCC were just swollen during paste gelation. It results that heterogeneous microstructure with amylose and MCC domains unevenly distributed was in WS/MCC paste.
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Affiliation(s)
- Jian Xiong
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qingyong Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhenxing Shi
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jun Ye
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China.
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35
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Wei C, Wang W, Liu H, Qin A, Yu C, Wang B. Mechanical properties of phenol/formaldehyde resin composites reinforced by cellulose microcrystal with different aspect ratio extracted from sisal fiber. POLYM ADVAN TECHNOL 2017. [DOI: 10.1002/pat.3831] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Chun Wei
- Ministry-Province Jointly-Constructed Cultivation Base for State Key Laboratory of Processing for Non-ferrous Metal and Featured Materials; Guangxi Zhuang Autonomous Region China
- Key Laboratory of New Processing Technology for Nonferrous Metals and Materials; Ministry of Education; Guilin 541004 China
- College of Materials Science and Engineering; Guilin University of Technology; Guilin 541004 China
| | - Wu Wang
- College of Materials Science and Engineering; Guilin University of Technology; Guilin 541004 China
- Sichuan Lvran New Energy Co., Ltd; Suining 629200 China
| | - Hongxia Liu
- Ministry-Province Jointly-Constructed Cultivation Base for State Key Laboratory of Processing for Non-ferrous Metal and Featured Materials; Guangxi Zhuang Autonomous Region China
- Key Laboratory of New Processing Technology for Nonferrous Metals and Materials; Ministry of Education; Guilin 541004 China
- College of Materials Science and Engineering; Guilin University of Technology; Guilin 541004 China
| | - Aimiao Qin
- Ministry-Province Jointly-Constructed Cultivation Base for State Key Laboratory of Processing for Non-ferrous Metal and Featured Materials; Guangxi Zhuang Autonomous Region China
- Key Laboratory of New Processing Technology for Nonferrous Metals and Materials; Ministry of Education; Guilin 541004 China
- College of Materials Science and Engineering; Guilin University of Technology; Guilin 541004 China
| | - Chuanbai Yu
- College of Materials Science and Engineering; Guilin University of Technology; Guilin 541004 China
| | - Bo Wang
- College of Materials Science and Engineering; Guilin University of Technology; Guilin 541004 China
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36
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37
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Corral ML, Cerrutti P, Vázquez A, Califano A. Bacterial nanocellulose as a potential additive for wheat bread. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Nsor-Atindana J, Chen M, Goff HD, Zhong F, Sharif HR, Li Y. Functionality and nutritional aspects of microcrystalline cellulose in food. Carbohydr Polym 2017; 172:159-174. [PMID: 28606522 DOI: 10.1016/j.carbpol.2017.04.021] [Citation(s) in RCA: 104] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 03/21/2017] [Accepted: 04/09/2017] [Indexed: 01/14/2023]
Abstract
Microcrystalline cellulose (MCC) is among the most commonly used cellulose derivatives in the food industry. In order assess the recent advances of MCC in food product development and its associated nutraceutical implications, google scholar and database of journals subscribed by Jiangnan university, China were used to source literature. Recently published research articles that reported physicochemical properties of MCC for food application or potential application in food and nutraceutical functions were reviewed and major findings outlined. The selected literature reviewed demonstrated that the material has been extensively explored as a functional ingredient in food including meat products, emulsions, beverages, dairy products, bakery, confectionary and filling. The carbohydrate polymer also has many promising applications in functional and nutraceutical food industries. Though widely used as control for many dietary fiber investigations, MCC has been shown to provide positive effects on gastrointestinal physiology, and hypolipidemic effects, influencing the expression of enzymes involved in lipid metabolism. These techno-functional and nutraceutical properties of MCC are influenced by the physicochemical of the material, which are defined by the raw material source and processing conditions. Apart from these functional properties, this review also highlighted limitations and gaps regarding the application of material in food and nutritional realms. Functional, Nutritional and health claims of MCC.
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Affiliation(s)
- John Nsor-Atindana
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China; Department of Nutrition and Dietetics, University of Health Allied Sciences, Ho, Ghana
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Canada
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China.
| | - Hafiz Rizwan Sharif
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China
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39
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Arp CG, Correa MJ, Zuleta Á, Ferrero C. Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13311] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Carlos Gabriel Arp
- CIDCA; CIC; CONICET; Facultad de Ciencias Exactas; Universidad Nacional de La Plata; 47 y 116 (C.P 1900) La Plata Argentina
| | - María Jimena Correa
- CIDCA; CIC; CONICET; Facultad de Ciencias Exactas; Universidad Nacional de La Plata; 47 y 116 (C.P 1900) La Plata Argentina
| | - Ángela Zuleta
- Cátedra de Bromatología y Nutrición; Facultad de Farmacia y Bioquímica; Universidad de Buenos Aires (UBA); Junín 956 Buenos Aires 1113 Argentina
| | - Cristina Ferrero
- CIDCA; CIC; CONICET; Facultad de Ciencias Exactas; Universidad Nacional de La Plata; 47 y 116 (C.P 1900) La Plata Argentina
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40
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Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat dough. Food Chem 2016; 213:682-690. [DOI: 10.1016/j.foodchem.2016.07.026] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2016] [Revised: 05/05/2016] [Accepted: 07/05/2016] [Indexed: 11/22/2022]
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41
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Wang Y, Zhang L, Liu H, Yu L, Simon GP, Zhang N, Chen L. Relationship between morphologies and mechanical properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends. Carbohydr Polym 2016; 153:329-335. [DOI: 10.1016/j.carbpol.2016.07.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 07/07/2016] [Accepted: 07/08/2016] [Indexed: 12/01/2022]
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42
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Correa MJ, Ferrero C. A Comparative Study of Commercial Modified Celluloses as Bread Making Additives. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2013.869598] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Correa MJ, Ferrero C. Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl. STARCH-STARKE 2015. [DOI: 10.1002/star.201400116] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- María J. Correa
- CIDCA; Facultad de Ciencias Exactas; UNLP; CCT La Plata (CONICET); La Plata Argentina
| | - Cristina Ferrero
- CIDCA; Facultad de Ciencias Exactas; UNLP; CCT La Plata (CONICET); La Plata Argentina
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44
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Zhang L, Wang Y, Yu L, Liu H, Simon G, Zhang N, Chen L. Rheological and gel properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends. Colloid Polym Sci 2014. [DOI: 10.1007/s00396-014-3407-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Previtali MA, Mastromatteo M, De Vita P, Ficco DBM, Conte A, Del Nobile MA. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12559] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Maria Assunta Previtali
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Marcella Mastromatteo
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Pasquale De Vita
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Donatella Bianca Maria Ficco
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
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Tan CP, Cui B, Lu YM, Zhao N, Wang Y. Microstructure and rheology of apple jam as influenced by cross-linked acetylated starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201300256] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Cong-ping Tan
- College of Food and Bioengineering; Qilu University of Technology; Jinan Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan Shandong P.R. China
| | - Bo Cui
- College of Food and Bioengineering; Qilu University of Technology; Jinan Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan Shandong P.R. China
| | - Yan-min Lu
- College of Food and Bioengineering; Qilu University of Technology; Jinan Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan Shandong P.R. China
| | - Na Zhao
- College of Food and Bioengineering; Qilu University of Technology; Jinan Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan Shandong P.R. China
| | - Yin Wang
- Shandong Institute of Metrology; Jinan Shandong P.R. China
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Zannini E, Waters DM, Arendt EK. The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2161-8] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Esa F, Tasirin SM, Rahman NA. Overview of Bacterial Cellulose Production and Application. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.017] [Citation(s) in RCA: 210] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.12.005] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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