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Fan L, Ma S, Li L, Huang J. Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review. Int J Biol Macromol 2024:133529. [PMID: 38950806 DOI: 10.1016/j.ijbiomac.2024.133529] [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: 04/25/2024] [Revised: 06/19/2024] [Accepted: 06/27/2024] [Indexed: 07/03/2024]
Abstract
Consumption of wheat bran is associated with health benefits. However, the insoluble cell layer fiber and considerable levels of anti-nutritional factors limit bioavailability of wheat bran, which can be effectively improved through fermentation. To comprehensively elucidate the precise biotransformation and health benefits mechanisms underlying wheat bran fermentation. This review investigates current fermentation biotechnology for wheat bran, nutritional effects of fermented wheat bran, mechanisms by which fermented wheat bran induces health benefits, and the application of fermented wheat bran in food systems. The potential strategies to improve fermented wheat bran and existing limitations on its application are also covered. Current findings support that microorganisms produce enzymes that degrade the cell wall fiber of wheat bran during the fermentation, releasing nutrients and producing new active substances while degrading anti-nutrient factors in order to effectively improve nutrient bioavailability, enhance antioxidant activity, and regulate gut microbes for health effects. Fermentation has been an effective way to degrade cell wall fiber, thereby improving nutrition and quality of whole grain or bran-rich food products. Currently, there is a lack of standardization in fermentation and human intervention studies. In conclusion, understanding effects of fermentation on wheat bran should guide the development and application of bran-rich products.
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Affiliation(s)
- Ling Fan
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Li Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, Henan 475004, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China; Collaborative Innovation Center of Functional Food by Green Manufacturing, Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, China.
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Liu T, Lei H, Zhen X, Liu J, Xie W, Tang Q, Gou D, Zhao J. Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry-A review. Food Chem 2024; 458:140154. [PMID: 38944924 DOI: 10.1016/j.foodchem.2024.140154] [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: 01/30/2024] [Revised: 04/09/2024] [Accepted: 06/16/2024] [Indexed: 07/02/2024]
Abstract
Recent research has primarily focused on strategies for modifying insoluble dietary fiber (IDF) to enhance its performance and functionality. IDF is obtained from various inexpensive sources and can be manipulated to alter its biological effects, making it possible to revolutionize food processing and nutrition. In this review, multiple IDF modification techniques are thoroughly examined and discussed, with particular emphasis on the resulting changes in the physicochemical properties, biological activities, and microstructure of the fiber. An extensive overview of the practical applications of modified IDF in food processing is provided. Our study aims to raise awareness about the vast possibilities presented by modified IDF and encourage further exploration and utilization of this field in the realm of food production.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jiaxing Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Wenlong Xie
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Qilong Tang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China.
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3
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Liu X, Zhu X, Zhu Y, Wang C, Li H, Chen S. Effect of cellulase on dough structure and quality characteristics of tough biscuits enriched with potato whole flour. J Food Sci 2024; 89:3484-3493. [PMID: 38685867 DOI: 10.1111/1750-3841.17091] [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: 11/07/2023] [Revised: 03/25/2024] [Accepted: 04/09/2024] [Indexed: 05/02/2024]
Abstract
Potato whole flour is a promising way to improve the nutrition of tough biscuits, while its gluten-free characteristic was difficult to form acceptable texture properties. In this study, cellulase was used to degrade the cellulose in dough enriched with potato whole flour, so as to mitigate the interference of cellulose with the gluten network, resulting in forming the potato whole flour biscuit with great characteristics. Results indicated that cellulase within 0.2% led to the gradually reduced G' and G'' values of dough from 5.50×104 to 4.00×104 and 2.66×104 to 1.35×104, respectively. Cellulase at 0.2% resulted in the significantly increased tensile properties of the dough compared to the control. The incorporation of cellulase within 0.2% also led to the tightly ordered and intact network structure base on the results of SEM, disulfide bonds determination and FTIR. Those results indicated that cellulase was beneficial to improve the baking quality of dough, which was conductive to form tough biscuit with great characteristics. The hardness, crunchiness, crispness and specific volume analysis results confirmed that 0.2% cellulase resulted in the significantly decreased hardness by 45.25% and the significantly increased specific volume, crunchiness and crispness by 24.74%, 121.20% and 156.47%, respectively. Overall, cellulase ultimately improved the quality of the biscuits by improving the properties and structure of the dough. It was of great significance for the utilization of potato whole flour resources and the industrial production of its tough biscuits. PRACTICAL APPLICATION: The results showed that inclusion of cellulase led to the reduced hardness and increased crunchiness, crispness, and specific volume of potato whole flour tough biscuits. Cellulase could be used as a potential improver of tough biscuits. This study will provide guidance for practical uses of cellulase in improving potato whole flour dough and tough biscuit quality.
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Affiliation(s)
- Xinhua Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Xiao Zhu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ying Zhu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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Oladunjoye AO, Olaoluwa GO. Effect of microwave-assisted treatment on proximate, techno-functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38507299 DOI: 10.1002/jsfa.13473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/10/2024] [Accepted: 03/20/2024] [Indexed: 03/22/2024]
Abstract
BACKGROUND The use of the emerging technique of microwave-assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno-functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno-functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch-protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry.
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Zhang B, Xie X, Zhu H, Niu B, Liang D, Chen K, Sun W, Shi D. Solid-state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran-rich Chinese steamed bread. J Food Sci 2024; 89:954-965. [PMID: 38258960 DOI: 10.1111/1750-3841.16930] [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: 09/06/2023] [Revised: 12/02/2023] [Accepted: 12/21/2023] [Indexed: 01/24/2024]
Abstract
Wheat bran has numerous health benefits, but its poor processing and sensory properties limit its application in the staple food industry. Fermentation by S. cerevisiae changes the performance of wheat bran. However, high levels of ferulic acid (FA) inhibit S. cerevisiae. The effects of solid-state fermentation of S. cerevisiae with high resistance to FA on the physicochemical properties of wheat bran and the quality of bran-rich Chinese steamed bread (CSB) were investigated. The results showed that the growth of S. cerevisiae was inhibited by FA in a dose-dependent manner. Short-term adaptation strategies efficiently improved the tolerance of S. cerevisiae to FA stress. Compared with the parental strain (PS), fermentation of the short-term adapted strains (adapted strains) significantly increased the FA, total phenol, and soluble dietary fiber content in wheat bran. Wheat bran fermented by the adapted strains had a higher antioxidant capacity than wheat bran fermented by PS. In addition, compared with the PS, the wheat bran fermented by the adapted strains can decrease the hardness, improve the specific volume, and the quality of CSB. Thus, solid-state fermentation of the adapted strain is a potentially effective method to improve the nutritional and physicochemical properties of wheat bran as a cereal food ingredient.
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Affiliation(s)
- Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou, China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China
- Henan Science and Technology Department, Henan Engineering Research Center of Cold-Chain Food, Zhengzhou, China
| | - Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou, China
- Henan Science and Technology Department, Henan Engineering Research Center of Cold-Chain Food, Zhengzhou, China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou, China
- Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China
- Henan Science and Technology Department, Henan Engineering Research Center of Cold-Chain Food, Zhengzhou, China
| | - Dan Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou, China
| | - Kai Chen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
- National R&D Center For Frozen Rice&Wheat Products Processing Technology, Zhengzhou, China
| | - Wenhong Sun
- Kaifeng Lixing Machinery Equipment Co. Ltd., Kaifeng, China
| | - Dongfeng Shi
- Kaifeng Lixing Machinery Equipment Co. Ltd., Kaifeng, China
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Tan X, Cheng X, Ma B, Cui F, Wang D, Shen R, Li X, Li J. Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods. Molecules 2024; 29:500. [PMID: 38276578 PMCID: PMC10818875 DOI: 10.3390/molecules29020500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/12/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024] Open
Abstract
Soluble dietary fiber (SDF) benefits human health, and different extraction methods might modify the structure and functions of the SDFs. Radish is rich in dietary fiber. To assess the impact of various extraction techniques on the properties and functions of radish SDF, the SDFs were obtained from white radish pomace using alkaline, ultrasonic-assisted, and fermentation-assisted extraction methods. Analysis was conducted on the structure, physicochemical characteristics, thermal properties, and functional attributes of the SDFs. The study revealed that various extraction techniques can impact the monosaccharides composition and functionality of the SDFs. Compared with the other two extraction methods, the surface structures of SDFs obtained by fermentation-assisted extraction were looser and more porous, and the SDF had better water solubility and water/oil holding capacity. The adsorption capacities of glucose and cholesterol of the SDFs obtained from fermentation-assisted extraction were also improved. Wickerhamomyces anomalus YFJ252 seems the most appropriate strain to ferment white radish pomace to acquire SDF; the water holding, oil holding, glucose absorption capacity, and cholesterol absorption capacity at pH 2 and pH 7 have a 3.06, 1.65, 3.19, 1.27, and 1.83 fold increase than the SDF extracted through alkaline extraction method.
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Affiliation(s)
- Xiqian Tan
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Xiaoxiao Cheng
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Bingyu Ma
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Fangchao Cui
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Ronghu Shen
- Hangzhou Xiaoshan Agriculture Development Co., Ltd., Xiaoshan, Hangzhou 311215, China
| | - Xuepeng Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (X.T.); (X.C.); (B.M.); (F.C.); (D.W.)
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Bodor K, Szilágyi J, Salamon B, Szakács O, Bodor Z. Physical-chemical analysis of different types of flours available in the Romanian market. Sci Rep 2024; 14:881. [PMID: 38195806 PMCID: PMC10776669 DOI: 10.1038/s41598-023-49535-x] [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: 06/01/2023] [Accepted: 12/09/2023] [Indexed: 01/11/2024] Open
Abstract
The physical-chemical characteristics of different types of flours are essential for understanding their composition, nutritional value, and functional properties as well. The aim of this research was to identify the variability of the different wheat flours available in Romania. In this study 39 different wheat flours were selected and the following parameters were analyzed in the laboratory: moisture content, ash content, gluten content (wet and dry) and wet gluten spreading. The tested flours were classified into four different classes according to their ash content: 480 (ash content 0.48%) (N = 11), 550 (0.55%) (N = 9), 650 (0.65%) (N = 8), 1100 (1.1%) (N = 11). Mathematical and statistical methods were used to analyze the obtained results: descriptive statistics, box-plot, Spearman correlation and hierarchical cluster analysis. The results revealed that moisture content varied between 9.5 and 11.8%. In terms of ash content, the lowest and highest measured values were 0.427-2.04 g/100 g. The average wet gluten content of the studied flours varied between 30 and 32%, while the average dry gluten content was 12.8%. The findings indicate that the moisture content of all examined flour samples was within permissible levels for extended storage, aligning with established standards. Gluten is a key and essential parameter for bread making because influences the dough mixing and baking properties. The mineral content, represented by ash content, is influenced by cereal type and milling process, with wheat's ash content ranging between 1.5 and 2%. Flours with high wet gluten content (> 34%) can be used to improve the properties of lower quality flours. Further studies are necessary in order to determine the possible health effects of different cereal varieties.
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Affiliation(s)
- Katalin Bodor
- Department of Bioengineering, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
- Institute for Research and Development in Game Management and Mountain Resources Miercurea Ciuc, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
- Faculty of Natural Sciences, Doctoral School of Chemistry, University of Pécs, Ifjúság 6, 7624, Pécs, Hungary
| | - József Szilágyi
- Department of Food Engineering, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
| | - Brigitta Salamon
- Department of Food Engineering, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
| | - Orsolya Szakács
- Department of Food Engineering, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania
| | - Zsolt Bodor
- Department of Bioengineering, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania.
- Institute for Research and Development in Game Management and Mountain Resources Miercurea Ciuc, st. Progresului 35B, 530240, Miercurea Ciuc, Romania.
- Faculty of Natural Sciences, Doctoral School of Chemistry, University of Pécs, Ifjúság 6, 7624, Pécs, Hungary.
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Kanwar P, Yadav RB, Yadav BS. Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties. Int J Biol Macromol 2023; 233:123638. [PMID: 36775223 DOI: 10.1016/j.ijbiomac.2023.123638] [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: 10/25/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023]
Abstract
The effect of cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) on the physicochemical, micro-structural, and thermal properties of sorghum dietary fiber (SODF) was studied. Results reflected that all three modifications significantly (p < 0.05) increased the water absorption capacity, swelling capacity, oil absorption capacity, and soluble dietary fiber content of SODF with CM being the most effective treatment. The CM significantly (p < 0.05) improved the solubility (9.9 %), whereas CL (4.65 %) and HP (2.79 %) significantly reduced the solubility of native SODF. The color analysis reflected the decrease in L* value after all modifications, indicating an increase in brown color of SODF. XRD analysis reflected an increase in crystallinity value (14.47 to 17.94 %) of SODF after modifications, resulting in increased thermal stability of modified SODF. The DSC results revealed the increased decomposition temperature of cross-linked and hydroxypropylated dietary fiber showing improved thermal stability of these types of modified fibers. The changes in thermal, physicochemical, and microstructural properties of SODF after modification could be ascribed to the changes in structure and chemical composition as reflected from SEM, XRD, and FTIR analysis.
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Affiliation(s)
- Punam Kanwar
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India
| | - Ritika B Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India.
| | - Baljeet S Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India
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Wang M, Hu WJ, Wang QH, Yang BY, Kuang HX. Extraction, purification, structural characteristics, biological activities, and application of the polysaccharides from Nelumbo nucifera Gaertn. (lotus): A review. Int J Biol Macromol 2023; 226:562-579. [PMID: 36521698 DOI: 10.1016/j.ijbiomac.2022.12.072] [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: 09/03/2022] [Revised: 12/02/2022] [Accepted: 12/07/2022] [Indexed: 12/15/2022]
Abstract
Nelumbo nucifera Gaertn. (lotus) is a widely distributed plant with a long history of cultivation and consumption. Almost all parts of the lotus can be used as foodstuff and nourishment, or as an herb. It is noteworthy that the polysaccharides obtained from lotus exhibit surprisingly and satisfying biological activities, which explains the various benefits of lotus to human health, including anti-diabetes, anti-osteoporosis, antioxidant, anti-inflammatory, anti-tumor, etc. Here, we systematically review the recent major studies on extraction and purification methods of polysaccharides from different parts (rhizome, seed, leaf, plumule, receptacle and stamen) of lotus, as well as the characterization of their chemical structure, biological activity and structure-activity relationship, and the applications of lotus polysaccharides in different fields. This article will give an updated and deeper understanding of lotus polysaccharides and provide theoretical basis for their further research and application in human health and manufacture development.
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Affiliation(s)
- Meng Wang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin 150000, China
| | - Wen-Jing Hu
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin 150000, China
| | - Qiu-Hong Wang
- School of Traditional Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Bing-You Yang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin 150000, China
| | - Hai-Xue Kuang
- Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin 150000, China.
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10
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Egea MB, De Sousa TL, Dos Santos DC, De Oliveira Filho JG, Guimarães RM, Yoshiara LY, Lemes AC. Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02975-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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11
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Ajiboye AO, Shodehinde SA. Diet supplemented with boiled unripe plantain (Musa paradisiaca) exhibited antidiabetic potentials in streptozotocin-induced Wistar rats. J Food Biochem 2022; 46:e14431. [PMID: 36200727 DOI: 10.1111/jfbc.14431] [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: 05/14/2022] [Revised: 06/27/2022] [Accepted: 07/29/2022] [Indexed: 01/13/2023]
Abstract
The ameliorating effect and antidiabetic properties of diets augmented with boiled unripe plantain (20%-40%) in high fat fed/low dose of streptozotocin induced diabetic rats in comparison with the administration of acarbose were evaluated in this study using standard methods. High fat fed/low dose of streptozotocin (25 mg/kg body weight) was given to twenty-five male Wistar rats to induce diabetes leaving out 5 normal rats to serve as control. The animals were separated into five with six rats in each group and the experiment continued for 14 days. Investigations on the blood glucose concentration, enzymes (α-amylase, α-glucosidase, angiotensin I converting enzyme), thiobarbituric reaction substance (TBARS), High-density lipoprotein-cholesterol (HDL-c), and antioxidant status were determined. The findings revealed a rise in blood glucose level and the activities of α-amylase, α-glucosidase, angiotensin I converting enzyme, thiobarbituric reaction substance (TBARS) in untreated diabetic rats in group II while a reverse was observed in diabetic rats (Group IV and V) on exposure to diets augmented with boiled unripe plantain. The obtained overall results in diet treated groups are similar to that of acarbose treated groups. The untreated diabetic rats (Group II) exhibited contrary results of the biochemical assays. This finding showed that boiled unripe plantain can provide the therapeutic measures that needed to be further explored as possible future economic means of managing diabetes in developing nations. PRACTICAL APPLICATIONS: As diabetes has been implicated to disrupt various pathways involved in the metabolism of macromolecules, there are proposed adoptive methods of preventing them among which is the inhibition of starch hydrolyzing enzymes, increasing the enzymatic antioxidant status and prevention of lipid peroxidation, Plantain by-product which is known as an inexpensive food can be prepared to manage the condition of diabetes in patients. Our former in vitro findings have revealed the bioactive contents of unripe plantain product which has been further explored in vivo to experiment is nutritional benefits. The study therefore proposes that unripe plantains, when boiled, can provide the necessary natural therapeutic measures to be considered as a potential economic means of managing diabetes in underdeveloped countries.
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Affiliation(s)
- Adekunle O Ajiboye
- West Virginia University, Animal and Nutritional Sciences Davis College of Agriculture, Natural Resources & Design, Morgantown, West Virginia, USA.,Department of Biochemistry, Faculty of Science, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria
| | - Sidiqat A Shodehinde
- Department of Biochemistry, Faculty of Science, Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria
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Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour ( Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast. Foods 2022; 11:foods11233814. [PMID: 36496622 PMCID: PMC9739843 DOI: 10.3390/foods11233814] [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: 09/30/2022] [Revised: 11/14/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, 1H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.
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Effect of extrusion and semi-solid enzymatic hydrolysis modifications on the quality of wheat bran and steamed bread containing bran. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Obadi M, Li Y, Xu B. Identifying key factors and strategies for reducing oil content in fried instant noodles. J Food Sci 2022; 87:4329-4347. [PMID: 36076362 DOI: 10.1111/1750-3841.16301] [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: 05/29/2022] [Revised: 07/19/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022]
Abstract
Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat-related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest-dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%-20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.,Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Li S, Hu N, Zhu J, Zheng M, Liu H, Liu J. Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran. Food Chem X 2022; 14:100298. [PMID: 35399582 PMCID: PMC8989766 DOI: 10.1016/j.fochx.2022.100298] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 03/24/2022] [Accepted: 03/30/2022] [Indexed: 11/24/2022] Open
Abstract
Physical treatment with enzymes effectively modified soluble dietary fiber (SDF). Twin-screw extrusion assisted with enzyme reached the highest extraction yield. The physicochemical properties of modified SDF were improved. Modified SDF possessed a better antioxidant activity.
Soluble dietary fiber (SDF), which is a component of dietary fibers exhibit many physiological functions, biological activity, and good gel forming ability. In this study, extraction of SDF from corn bran was evaluated using twin-screw extrusion and ultrasonic treatment and the combinations of the respective methods with dual enzyme hydrolysis. The monosaccharide compositions, molecular weight, physicochemical properties, and structural and functional characteristics were determined. The results showed that ultrasonic and twin-extrusion treatments significantly increased the SDF content from 2.42 to 4.58 and 6.54%, respectively. Dual enzyme hydrolysis further increased the SDF content. Modification treatment changed the monosaccharide composition, improved physicochemical and functional properties, such as water and oil holding capacity, nitrite adsorption, and antioxidative ability. In conclusion, physical modification combined with enzyme treatment distinctly improved the extraction yield, physicochemical and functional properties of SDF. Therefore, the modified SDF is suitable as a functional food additive.
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Li H, Zhao P, Zhuo S, Zhang T. Structural characterization, free radical scavenging activity and α-glucosidase inhibitory activity of insoluble dietary fiber from Pholiota nameko. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01409-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Liao AM, Zhang J, Yang ZL, Huang JH, Pan L, Hou YC, Li XX, Zhao PH, Dong YQ, Hu ZY, Hui M. Structural, Physicochemical, and Functional Properties of Wheat Bran Insoluble Dietary Fiber Modified With Probiotic Fermentation. Front Nutr 2022; 9:803440. [PMID: 35600826 PMCID: PMC9116382 DOI: 10.3389/fnut.2022.803440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Accepted: 04/13/2022] [Indexed: 11/15/2022] Open
Abstract
Insoluble dietary fiber (IDF) were isolated from wheat bran (WB) after microbial fermentation with single or mixed strain [Lactobacillus plantarum, Lactobacillus acidophilus, Bacillus subtilis or mixed lactic acid bacteria (L. plantarum and L. acidophilus with ration of 1:1)]. Structure, physicochemical, functional properties, and antioxidant activity of the wheat bran insoluble dietary fiber (W-IDF) modified by fermentation were studied. Fourier transformed infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM) analysis suggested the successful modification of W-IDF. After fermentation with L. plantarum and mixed lactic acid bacteria, the water retention capacity (WRC), oil retention capacity (ORC), and water swelling capacity (WSC) of W-IDF were improved. The sodium cholate adsorption capacity (SCAC), and cation exchange capacity (CEC) of W-IDF modified with L. acidophilus fermentation were significantly increased. Although the cholesterol adsorption capacity (CAC) of W-IDF decreased after modification with probiotic fermentation, nitrite ion adsorption capacity (NIAC), and total phenolic content (TPC) were enhanced. Additionally, W-IDF modified by fermentation with B. subtilis or mixed lactic acid bacteria exhibited superior antioxidant capacity verified by DPPH, ABTS and total reducing power assays. Results manifested that microbial fermentation is a promising methods to modify the W-IDF to provide high-quality functional IDF for food processing and human health management.
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Affiliation(s)
- Ai-Mei Liao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Jie Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhen-Lin Yang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ji-Hong Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Pharmacy, Xuchang University, Xuchang, China
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, Henan University of Technology, Zhengzhou, China
- *Correspondence: Ji-Hong Huang ;
| | - Long Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yin-Chen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
- Henan Cooperativity Medical Science and Technology Research Institute Co., Ltd, Luoyang, China
| | - Xiao-Xiao Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Peng-Hui Zhao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu-Qi Dong
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhe-Yuan Hu
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- Henan Provincial Engineering Laboratory of Preservation and Breeding of Industrial Microbial Strains, Henan University of Technology, Zhengzhou, China
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Bianchi F, Cervini M, Giuberti G, Rocchetti G, Lucini L, Simonato B. Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Barbara Simonato
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
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Lu X, Jing Y, Li Y, Zhang N, Cao Y. Eurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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20
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Zhu Y, Ji X, Yuen M, Yuen T, Yuen H, Wang M, Smith D, Peng Q. Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber. Front Nutr 2022; 8:820672. [PMID: 35155531 PMCID: PMC8837271 DOI: 10.3389/fnut.2021.820672] [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: 11/23/2021] [Accepted: 12/30/2021] [Indexed: 12/17/2022] Open
Abstract
To improve the rough texture and hypoglycemic ability of sea buckthorn insoluble dietary fiber (IDF), a novel combined modification method was developed in this study. The IDF was treated with ball milling and cellulase treatment to obtain co-modified insoluble dietary fiber (CIDF). The physicochemical and functional properties of IDF, milled insoluble dietary fiber (MIDF), and CIDF were studied. After treatments, MIDF had smaller particle sizes and a looser structure, and CIDF exhibited a wrinkled surface and sparse porous structure according to scanning electron microscopy (SEM) and X-ray diffraction. Compared to IDF, MIDF and CIDF showed improved water-holding, oil-binding, and swelling capacities, improved by 16.13, 14.29, and 15.38%, and 38.5, 22.2, and 25.0%, for MIDF and CIDF, respectively. The cation exchange ability of modified samples showed improvement as well. Treatments also changed the fluidity of MIDF and CIDF. Due to the smaller particles and increased stacking, the bulk density (BD) and angle of repose of MIDF improved by 33.3% and 4.1° compared to IDF, whereas CIDF had a looser structure and thus decreased by 7.1% and 13.3° with increased fluidity. Moreover, the modification also enhanced the effects of CIDF on glucose adsorption, glucose diffusion inhibition, starch digestion inhibition, starch pasting interference, and α-amylase activity inhibition. In summary, IDF modified by ball milling combined with cellulose treatment could be developed as a functional ingredient for regulating glucose content.
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Affiliation(s)
- Yulian Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | | | | | | | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Deandrae Smith
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE, United States
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
- *Correspondence: Qiang Peng
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21
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Okrathok S, Thumanu K, Pukkung C, Molee W, Khempaka S. Extraction of dietary fibers from cassava pulp and cassava distiller's dried grains and assessment of their components using Fourier Transform Infrared Spectroscopy to determine on their further use as a functional feed in animal diets. Anim Biosci 2022; 35:1048-1058. [PMID: 34991201 PMCID: PMC9271376 DOI: 10.5713/ab.21.0430] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 12/12/2021] [Indexed: 11/27/2022] Open
Abstract
Objective The present study was to investigate the extraction conditions of dietary fiber from dried cassava pulp (DCP) and cassava distiller's dried grains (CDG) under different NaOH concentrations, and the Fourier Transform Infrared (FTIR) was used to determine the dietary fiber components. Methods The dried samples (DCP and CDG) were treated with various concentrations of NaOH at levels of 2, 4, 6, and 8% using a completely randomized design with 4 replications of each. After extraction, the residual DCP and CDG dietary fiber were dried in a hot air oven at 55-60 ºC. Finally, the oven dried extracted dietary fiber was powdered to a particle size of 1 mm. Both extracted dietary fibers were analyzed for their chemical composition and determined by FTIR. Results The DCP and CDG treated with NaOH linearly or quadratically or cubically (p<0.05) increased the total dietary fiber (TDF) and insoluble fiber (IDF). The optimal conditions for extracting dietary fiber from DCP and CDG were under treatment with 6% and 4% NaOH, respectively, as these conditions yielded the highest TDF and IDF contents. These results were associated with the FTIR spectra integration for a semi-quantitative analysis, which obtained the highest cellulose content in dietary fiber extracted from DCP and CDG with 6% and 4% NaOH solution, respectively. The Principal Component Analysis (PCA) illustrated clear separation of spectral distribution in cassava pulp extracted dietary fiber (DFCP) and cassava distiller's dried grains extracted dietary fiber (DFCDG) when treated with 6% and 4% NaOH, respectively. Conclusion The optimal conditions for the extraction of dietary fiber from DCP and CDG were treatment with 6% and 4% NaOH solution, respectively. In addition, FTIR spectroscopy proved itself to be a powerful tool for fiber identification.
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Affiliation(s)
- Supattra Okrathok
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Chayanan Pukkung
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Wittawat Molee
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Sutisa Khempaka
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
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22
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Xiao Z, Yang X, Zhao W, Wang Z, Ge Q. Physicochemical properties of insoluble dietary fiber from pomelo (
Citrus grandis
) peel modified by ball milling. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16242] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Zhuqian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Xinyi Yang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Wenwen Zhao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Zhenzhen Wang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
| | - Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing Zhejiang University of Science and Technology Hangzhou P.R. China
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23
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Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112161] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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24
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Geng N, Song J, Zhang K, Dai Z, Li D. Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15710] [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)
- Ningning Geng
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Jiangfeng Song
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Zhuqing Dai
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Dajing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
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25
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Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder. Foods 2021; 10:foods10081685. [PMID: 34441463 PMCID: PMC8391287 DOI: 10.3390/foods10081685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 07/16/2021] [Accepted: 07/19/2021] [Indexed: 12/03/2022] Open
Abstract
The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respectively. Compared with the EC and RC methods, the SC method provided a more intact physical barrier for starch digestion, resulting in a less destroyed cell structure. As the essential components that form the cell wall, the study further investigated the effects of protein and fiber on physicochemical properties, in vitro starch digestibility and the eGI of adzuki bean powder processed with the SC method. Viscozyme and Protamax were used to obtain the deprotein and defiber samples. Results showed that the SC treatment with Viscozyme and Protamax, respectively, had significant effects on in vitro starch digestibility. The eGI of different samples were given as follows: steamed cooking adzuki bean powder (49.7) < deproteined adzuki bean powder (60.5) < defibered adzuki bean powder (83.1), which indicates that fiber may have a greater influence on the eGI than protein.
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26
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Ching LW, Zulkipli N‘AM, Muhamad II, Marsin AM, Khair Z, Anis SNS. Dietary management for healthier batter formulations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Xu K, Debelo H, Roman L, Guo M, Ferruzzi MG, Martinez MM. Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. Food Chem 2021; 364:130395. [PMID: 34175617 DOI: 10.1016/j.foodchem.2021.130395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/14/2021] [Accepted: 06/14/2021] [Indexed: 11/13/2022]
Abstract
This work investigates the partial solubilization of cell wall polysaccharides in okra flours and the changes in the profile of free and bound phenolics through twin-screw extrusion. The comparison between extruded wheat flour-native okra flour (EWF-OF) and extruded wheat flour-extruded okra flour (EWF-EOF) composite blends revealed that extrusion led to an increase of soluble dietary fiber from 7.76 to 10.02 g/100 g. Extrusion of okra also resulted in a significant increase of free and bound phenolic acids, the latter consisting mostly of ferulic acid, as well as the thermal degradation of free epigallocatechin, and the binding of a small portion of quercetin-3-O-glucoside likely to a carbohydrate fraction. Bread crumbs from EWF-EOF (at 15% replacement level) exhibited a significantly lower hardness and higher elasticity, cohesiveness and resilience (from 28.28 N, 0.94, 0.49 and 0.17 to 7.54 N, 0.99, 0.70 and 0.35, respectively), which closely resembled the textural attributes of wheat bread.
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Affiliation(s)
- Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China; College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Hawi Debelo
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA
| | - Laura Roman
- College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada; Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 9200, Denmark
| | - Mengmeng Guo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China; College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Mario G Ferruzzi
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA; Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Mario M Martinez
- College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada; Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 9200, Denmark
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Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. Food Chem 2021; 360:130038. [PMID: 34020364 DOI: 10.1016/j.foodchem.2021.130038] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 12/11/2022]
Abstract
Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote health. Sourdough fermentation is increasingly being used in improving the quality of WWF products. This review aims to analyze the effect of sourdough fermentation on WWF products. The effects of sourdough on bran particles, starch, and gluten, as well as the rheology, antinutritional factors, and flavor components in WWF dough/products are comprehensively reviewed. Meanwhile, sourdough fermentation technology has a promising future in reducing anti-nutritional factors and toxic and harmful substances in WFF products. Finally, researchers are encouraged to focus on the efficient strain screening and metabolic pathway control of sourdough for WWF products, as well as the use of bran pre-fermentation and integrated biotechnology to improve the quality of whole-wheat products. This review provides a comprehensive understanding of the effect of sourdough fermentation technology on wholemeal products to promote WWF production.
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29
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Tang YM, Li AP, Xiao JP, Li DY, Wang L. Effects of bamboo shoots (Phyllostachys edulis) dietary fibers prepared by different processes on the adsorption characteristics of polyphenols. J Food Biochem 2021; 45:e13721. [PMID: 33837560 DOI: 10.1111/jfbc.13721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 03/11/2021] [Accepted: 03/21/2021] [Indexed: 11/28/2022]
Abstract
In this work, adopting bamboo shoots as raw materials, three kinds of bamboo shoots dietary fibers were prepared by physical, chemical, and enzymatic methods, termed BSPDF, BSCDF, and BSEDF, respectively, and then investigating their adsorption characteristics for polyphenols through soaked them in different concentrations and different types of polyphenol solutions. The results of the adsorption kinetics showed that the adsorption amounts of polyphenols significantly increased during the initial 30 s of soaking, and the subsequent adsorption rate became slower and slower achieving adsorption kinetics after 2 hr. Moreover, their adsorption isotherms met well with the Langmuir model, but differences in saturated adsorption capacity and adsorption rate. More impressively, the maximum adsorption capacities Qmax of them to polyphenols followed the order of catechin > phlorizin dihydrate > chlorogenic acid > gallic acid. In addition, BSPDF, BSCDF and BSEDF all could adsorb a large amount of free catechin with the saturated adsorption capacity of 15.77, 14.69 and 16.76 mg/g, respectively and which exhibited blue and green characteristic fluorescence emission signals in the presence of catechin. Therefore, compared with the other two methods, the enzymatic hydrolysis method retains the spatial network structure of the fibrils, has a larger surface area and porosity, retains the original bound phenol of fibrils, with stronger physiological activity and more potential applications. PRACTICAL APPLICATIONS: Polyphenols are easy to oxidize in vitro, and are easily affected by gastric acid and various enzymes in vivo, which reduce their physiological activity. However, dietary fibers can resist the destruction of various enzymes and acids in the gastrointestinal tract. It is increasingly being realized that dietary fibers play a very important role in adsorbing polyphenols into its network structure, which can achieve the purpose of protecting polyphenols. In this contest, the bamboo shoots dietary fibers prepared by different methods had different adsorption characteristics for polyphenols. The aim of current study was to compare the saturated adsorption capacity of three kinds of dietary fibers to polyphenols, and screen suitable processing technology. We believed that our findings could be to provide basis for the development of new functional foods.
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Affiliation(s)
- Yu Mei Tang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - An Ping Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Jian Ping Xiao
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Dong Yang Li
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Le Wang
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Tolve R, Simonato B, Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods 2021; 10:foods10010075. [PMID: 33401782 PMCID: PMC7823311 DOI: 10.3390/foods10010075] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs' rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
- Correspondence:
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
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EKSI KARAAGAC H, CAVUS F, KADIOGLU B, UGUR N, TOKAT E, SAHAN Y. Evaluation of nutritional, color and volatiles properties of currant (Ribes spp.) cultivars in Turkey. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.29119] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Hacer EKSI KARAAGAC
- Central Research Institute of Food and Feed Control, Turkey; Uludag University, Turkey
| | - Filiz CAVUS
- Central Research Institute of Food and Feed Control, Turkey
| | - Burcu KADIOGLU
- Central Research Institute of Food and Feed Control, Turkey
| | - Nagihan UGUR
- Central Research Institute of Food and Feed Control, Turkey
| | - Emre TOKAT
- Central Research Institute of Food and Feed Control, Turkey
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Patrignani M, Brantsen JF, Awika JM, Conforti PA. Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics. Food Chem 2020; 346:128935. [PMID: 33385918 DOI: 10.1016/j.foodchem.2020.128935] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/27/2020] [Accepted: 12/21/2020] [Indexed: 01/18/2023]
Abstract
The effect of a new microwave energy treatment on brewers' spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity. The structure of these compounds was fully analyzed and it was concluded that melanoidins were formed by polymerization of furanose rings. Results indicated that chlorogenic acids were also reactants involved in the development of this reaction, leading to the formation of new bioaccesible compounds with important antioxidant activity. Although the addition of BSG in cookie formulations negatively affect their texture, this effect was successfully reduced when the microwave treatment was applied on BSG. This was associated to the disrupting effect that the microwaves had on BSG fiber, which significantly reduced its water absorption index (p ≤ 0.05).
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Affiliation(s)
- Mariela Patrignani
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina.
| | - Julia F Brantsen
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Paula A Conforti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales, UNLP, 60 y 116, 1900 La Plata, Argentina.
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Yang K, Yang Z, Wu W, Gao H, Zhou C, Sun P, Wu C, Xia Q, Chen J. Physicochemical properties improvement and structural changes of bamboo shoots ( Phyllostachys praecox f . Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3659-3666. [PMID: 32904000 PMCID: PMC7447742 DOI: 10.1007/s13197-020-04398-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2019] [Accepted: 04/01/2020] [Indexed: 12/11/2022]
Abstract
In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots (Phyllostachys praecox f. Prevernalis) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs. The abilities of DFs to absorb cholesterol and nitrite ions were both greatly increased after treatments. The results of Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD) showed that the structure of DFs were changed by SW and HPH. In conclusion, SW treatment showed better effects on improvement of physicochemical properties of bamboo shoot DFs than that of HPH, and the modified DFs could be a potential new functional foods or food additives.
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Affiliation(s)
- Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150 USA
| | - Zhenhuan Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Cheng Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Changqing Wu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150 USA
| | - Qile Xia
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Jianbing Chen
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
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35
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Bader Ul Ain H, Saeed F, Sultan MT, Afzaal M, Imran A, DeFeo V, Cobelschi C. Effect of thermally treated barley dietary fiber against hypercholesterolemia. Food Sci Nutr 2020; 8:5259-5266. [PMID: 33133528 PMCID: PMC7590300 DOI: 10.1002/fsn3.1513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 01/10/2020] [Accepted: 01/29/2020] [Indexed: 11/21/2022] Open
Abstract
Dietary fiber is a nondigestible constituent of vegetal foods, formed by insoluble and soluble dietary fiber. The intake of dietary fiber, especially soluble dietary fiber, is limited and demands researcher's attention. The modification of cereal's dietary fiber, predominantly insoluble fiber, could be one possible solution. The current study evaluated the comparative effects of several thermal treatments on the modification of insoluble dietary fiber in barley and explored their therapeutic potential in vivo against hypercholesterolemia. The two cultivars of barley, Haider-93 and Jau-87, were thermally treated using different techniques, and dietary fiber was extracted. Successively, the intake of these dietary fibers was evaluated for its antilipidemic activity in normal and hypercholesterolemic rats. In the first phase, thermal treatments especially cooking without soaking increased the soluble fiber (68.08%). The roasting all increased the soluble fiber contents, however, at relatively lower rate (53.91%). The results of efficacy study revealed that biochemical parameters in control animals were within the normal clinical ranges, thus appraising the safe status of the experimental diets. The thermally treated barley fiber decreased total cholesterol (12.14%-12.63%), low-density lipoprotein (14.12%-14.85%), and triglycerides (2.25%-4.32%). The study recorded increasing trends for high-density lipoprotein in both normal and hypercholesterolemic rats. In the nutshell, thermal modification of dietary fiber increased the ratio of soluble to insoluble dietary fiber that improved its hypocholesterolemic potential. The thermally treated barley dietary fiber is effective in reducing the lipid profile in Sprague-dawley rats than untreated dietary fiber and, therefore, can be considered as a functional food and ingredient to cope different lifestyle diseases.
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Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home & Food Sciences, Government College University Faisalabad-PakistanFaisalabadPakistan
- Faculty of Rehabilitation and Allied Health SciencesRiphah International University Faisalabad-PakistanFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad-PakistanFaisalabadPakistan
| | | | - Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad-PakistanFaisalabadPakistan
| | - Ali Imran
- Institute of Home & Food Sciences, Government College University Faisalabad-PakistanFaisalabadPakistan
| | - Vincenzo DeFeo
- Department of PharmacyUniversity of SalernoFiscianoItaly
| | - Calin Cobelschi
- Faculty of MedicineTransilvania University of BrasovBrasovRomania
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36
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Gómez M, Gutkoski LC, Bravo‐Núñez Á. Understanding whole‐wheat flour and its effect in breads: A review. Compr Rev Food Sci Food Saf 2020; 19:3241-3265. [DOI: 10.1111/1541-4337.12625] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 07/11/2020] [Accepted: 08/02/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
| | - Luiz C. Gutkoski
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
| | - Ángela Bravo‐Núñez
- Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
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37
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Zheng Y, Shi P, Li Y, Yongliang Z, Wang X, Liu L. Effects of carboxymethylation, hydroxypropylation and dual‐enzyme hydrolysis combination with heating on
in vitro
hypoglycaemic properties of coconut cake dietary fibres. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14701] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yajun Zheng
- College of Food Science Shanxi Normal University Linfen041004China
| | - Panqi Shi
- College of Food Science Shanxi Normal University Linfen041004China
| | - Yan Li
- College of Food Science Shanxi Normal University Linfen041004China
| | - Zhuang Yongliang
- Yunnan Institute of Food Safety Kunming University of Science and Technology Kunming Yunnan650500China
| | - Xian Wang
- College of Food Science Shanxi Normal University Linfen041004China
| | - Le Liu
- College of Food Science Shanxi Normal University Linfen041004China
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38
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Effects of carboxymethylation, hydroxypropylation and dual enzyme hydrolysis combination with heating on physicochemical and functional properties and antioxidant activity of coconut cake dietary fibre. Food Chem 2020; 336:127688. [PMID: 32768904 DOI: 10.1016/j.foodchem.2020.127688] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 06/25/2020] [Accepted: 07/25/2020] [Indexed: 01/17/2023]
Abstract
The effects of carboxymethylation, hydroxypropylation and dual enzyme hydrolysis combined with heating on some physicochemical and functional properties, and antioxidant activity of coconut cake dietary fibre (CCDF) were studied. Results showed that both the hydroxypropylation and carboxymethylation could effectively improve (p < 0.05) the water retention capacity (WRC), oil retention capacity (ORC), viscosity, α-amylase inhibition activity (α-AAIR), glucose dialysis retardation index (GDRI), cation-exchange capacity, emulsifying capacity index (ECI) and bile adsorption capacity (BAC) of CCDF. Moreover, the cellulase and hemicellulase hydrolysis combination with heating significantly enhanced (p < 0.05) the soluble dietary fibre content, WRC, emulsion stability, GDRI, α-AAIR and BAC of CCDF; but caused decrease in ORC and browning of color. In addition, improvement of total phenol content, Fe2+ chelating ability, ABTS+· and O2-· scavenging activity were obtained in carboxymethylaticted CCDF. These effects were mainly attributed to the composition and structural modifications as evident from SEM, FT-IR and XRD analysis.
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Tsafrakidou P, Michaelidou AM, G. Biliaderis C. Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 2020; 9:E734. [PMID: 32503142 PMCID: PMC7353534 DOI: 10.3390/foods9060734] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/12/2022] Open
Abstract
Fermentation, as a process to increase the security of food supply, represents an integral part of food culture development worldwide. Nowadays, in the evolving functional food era where new sophisticated technological tools are leading to significant transformations in the field of nutritional sciences and science-driven approaches for new product design, fermentation technology is brought to the forefront again since it provides a solid foundation for the development of safe food products with unique nutritional and functional attributes. Therefore, the objective of the present review is to summarize the most recent advances in the field of fermentation processes related to cereal-based products. More specifically, this paper addresses issues that are relevant to nutritional and health aspects, including their interrelation with intestinal (gut) microbiome diversity and function, although clinical trials and/or in vitro studies testing for cereal-based fermented products are still scarce.
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Affiliation(s)
- Panagiota Tsafrakidou
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece;
| | - Alexandra-Maria Michaelidou
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Costas G. Biliaderis
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
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Sarić MM, Ljubičić M, Lapčić I, Guiné RPF. Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population. Arh Hig Rada Toksikol 2020; 71:138-145. [PMID: 32975100 PMCID: PMC7968489 DOI: 10.2478/aiht-2020-71-3305] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 06/01/2019] [Accepted: 06/01/2020] [Indexed: 11/23/2022] Open
Abstract
There is compelling evidence that fruit, vegetables, whole cereals, and legumes make about 80 % of the total food fibre intake and have a potential to help in the prevention of a number of diseases. The aim of our study was to estimate total fibre intake from consumption of this fibre-rich food, partly reported in our earlier study in Croatian adult population. Current data analysis involved a non-probabilistic sample of 1,034 adult participants from Dalmatia, Croatia who responded to a validated food frequency questionnaire between October 2014 and March 2015. We also analysed the sales data obtained from three shopping centres in the Zadar area (Croatian coast) to establish a list of most frequently bought fruit, vegetables, whole cereals, and legumes and to calculate dietary fibre (DF) intake for each of the top-selling items and conversion factors for each food group. We then used these conversion factors to calculate individual total fibre intake (TFI) in our population. It was 11.4 g per person per day, which is less than half the recommended dietary requirements. On average, respondents reported to consume one piece of fruit and one meal of vegetables a day, which is less than half the daily recommendation for either. 25.8 % of respondents reported no consumption of whole cereals at all, and only 0.2 % of the population consumed the recommended 3-5 servings of whole grains or legumes a day. We also observed significantly higher consumption of fruit and whole grains/legumes in women than men. Our findings alert to poor dietary fibre intake in Croatian adult population, which is similar to other western countries and points to issues deeply rooted in these economies. However, our findings may be either an over- or under-estimation and need to be verified through longitudinal research on a wider sample using more precise tools.
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Affiliation(s)
| | - Marija Ljubičić
- University of Zadar, Department of Health Studies, ZadarCroatia
- General Hospital Zadar, Department of Paediatrics, ZadarCroatia
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Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread. Processes (Basel) 2020. [DOI: 10.3390/pr8040452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of the study was to compare the physical and sensory properties of gluten-free bread with the addition of whole and ground flax seeds. The grinding process of flax seeds was carried out using a knife grinder and ball mill. After short-knife grinding (20 s) (GM-200, Retsch), the seeds were divided into whole (average particle size 0.634 mm), coarse (769 mm) and fine (0.328 mm) flour, and these flours were additionally ground with ball milling (60 s) (Pulverisette 6, Fritsh). The grinding energy of seeds was evaluated. Baking of gluten-free bread was performed with 10% addition of different forms of whole and ground flaxseeds. The colour, volume, texture and sensory parameters of bread were evaluated. In addition, the crumbling index of bread was developed and defined as the percentage share of crumbed pieces of the bread slice in relation to the mass of the entire crumb sample cut out together with crumbs. Specific grinding energy of flaxseeds during short (20 s) knife grinding was equal to 109.5 J·g−1, and additional ball milling (60 s) caused significantly (α = 0.05) more than 4 times higher energy consumption, but more reduced particles of whole (0.497 mm), coarse (0.621 mm) and fine flour (0.308 mm) were obtained. After adding ground seeds, it was necessary to add more water to the dough, which increased dough yield from 220% to 240% and even to 260% when ball milling of coarse flax flour was applied. The most significant increase in the volume of bread and the most reduced crumbling was observed for breads with addition of coarse fractions of flaxseeds ground with ball milling. In comparison with the control sample of gluten-free bread; significant improvement in bread volume, textureand sensory evaluation was observed after using both whole and ground flaxseeds. Furthermore, the crumbling index was related to an organoleptic evaluation and can be used in bread quality assessment as a complement to instrumental texture measurements.
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Yoshida BY, Prudencio SH. Alkaline hydrogen peroxide improves physical, chemical, and techno-functional properties of okara. Food Chem 2020; 323:126776. [PMID: 32305806 DOI: 10.1016/j.foodchem.2020.126776] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 04/03/2020] [Accepted: 04/07/2020] [Indexed: 11/20/2022]
Abstract
The objective was to evaluate the effect of modifying okara with alkaline hydrogen peroxide at different H2O2 concentrations and treatment temperatures on its soluble fiber content, water absorption and holding capacity, swelling capacity, and protein solubility in water. Multi-response optimization and characterization of physical, chemical, and techno-functional properties of unmodified and modified okara under optimal condition were performed. Treatment under optimal condition (2% H2O2 and 42 °C for 5 h) resulted in a 601% increase in soluble fiber content, a 26% increase in water absorption and holding capacity and swelling capacity, and a 609% increase in soluble protein. Scanning electron micrographs revealed that modified okara particles had a more fragmented structure and a rougher surface than control. Alkaline hydrogen peroxide treatment altered the color, chemical composition, and techno-functional properties of okara. The modification method has potential to add value to okara and contribute to the use of agro-industrial residues.
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Affiliation(s)
- Bruna Yumi Yoshida
- Londrina State University, Department of Food Science and Technology, 86057-970 Londrina, Parana State, Brazil
| | - Sandra Helena Prudencio
- Londrina State University, Department of Food Science and Technology, 86057-970 Londrina, Parana State, Brazil.
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Effect of Grape Pomace Addition on the Technological, Sensory, and Nutritional Properties of Durum Wheat Pasta. Foods 2020; 9:foods9030354. [PMID: 32204341 PMCID: PMC7142464 DOI: 10.3390/foods9030354] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/11/2020] [Accepted: 03/17/2020] [Indexed: 01/23/2023] Open
Abstract
In this study, fortified pasta was prepared by replacing semolina with 0, 5, and 10 g/100 g of grape pomace (GP), a food industry by-product, rich in fiber and phenols. GP inclusion in pasta significantly reduced its optimum cooking time and the swelling index, while also increasing the cooking loss (p < 0.05). Furthermore, pasta firmness and adhesiveness were enhanced by the GP addition, as well as the total phenol content and the antioxidant activity, evaluated through ABTS and FRAP assays (p < 0.05). From a nutritional point of view, increasing amounts of GP resulted in a significative decrease in the rapidly digestible starch and an increase in the slowly digestible starch, while the predicted in vitro glycemic index was also reduced (p < 0.05). Sensory analysis showed that fortified spaghetti had good overall acceptability, and the results suggest that GP-fortified pasta could represent a healthy product with good technological and sensory properties.
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Karra S, Sebii H, Yaich H, Bouaziz MA, Blecker C, Danthine S, Attia H, Besbes S. Effect of extraction methods on the physicochemical, structural, functional, and antioxidant properties of the dietary fiber concentrates from male date palm flowers. J Food Biochem 2020; 44:e13202. [PMID: 32189367 DOI: 10.1111/jfbc.13202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 02/07/2020] [Accepted: 02/16/2020] [Indexed: 12/19/2022]
Abstract
The current study evaluates the effect of both aqueous and alkaline extraction methods on the physicochemical, structural, functional, and antioxidant properties of dietary fibers (DF) from male date palm flowers (MDPF). The DF extracted by the alkali treatment (ADF) display a higher DF content as well as lower protein and lipid content than the DF resulting from watery extraction (WDF). The scanning electron microscopy, the Fourier-transform infrared spectroscopy, and the X-ray diffraction show that the alkaline treatment contributes to a slight modification of the structural characteristics of ADF leading to better purity and functional properties. The oil holding capacity and the antioxidant activity of ADF have improved compared to the WDF, which makes this concentrate a promoting functional ingredient and a natural antioxidant. Therefore, these findings confirm the wealth of both concentrates in DF, especially ADF, as well as their potential of functional and antioxidant properties, which emphasize their suitability to be used in food applications as functional ingredients. PRACTICAL APPLICATIONS: Nowadays, studies on the extraction of DF from vegetable waste are of considerable interest in the face of the rising global demand for dietetic food. The male date palm flowers (MDPF), an agricultural waste generated during the period of pollination, are valuable natural sources of DF and antioxidants. The insoluble DF of MDPF could be essential in a balanced diet as they could fight against obesity by creating a feeling of satiety. The presence of antioxidants, which are known for preventing or slowing cell damage caused by free radicals, could contribute to the improvement of the antioxidant properties of the formulated food. The functional properties of DF concentrates from MDPF are able to solve the technical problems of agri-food industries when used as food ingredients. The use of DF from MDPF, consequently, contributes to the minimization of waste and provides value addition to the by-product considered as waste in agricultural processing.
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Affiliation(s)
- Sirine Karra
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Haifa Sebii
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Hela Yaich
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Hamadi Attia
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Souhail Besbes
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.,Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
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Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Orqueda ME, Torres S, Zampini IC, Cattaneo F, Di Pardo AF, Valle EM, Jiménez-Aspee F, Schmeda-Hirschmann G, Isla MI. Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion. Heliyon 2020; 6:e03387. [PMID: 32072065 PMCID: PMC7013136 DOI: 10.1016/j.heliyon.2020.e03387] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 11/24/2019] [Accepted: 02/04/2020] [Indexed: 12/14/2022] Open
Abstract
The "red chilto" (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from "red chilto" as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS•+; H2O2; O2 •; HO•) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean "red chilto" fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects.
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Affiliation(s)
- María Eugenia Orqueda
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
| | - Sebastian Torres
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Iris Catiana Zampini
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Cattaneo
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
| | - Agustina Fernandez Di Pardo
- Instituto de Biologia Molecular y Celular de Rosario, (IBR-CONICET-UNR), Ocampo y Esmeralda, Predio CCT S2000EZP Rosario, Argentina
| | - Estela M. Valle
- Instituto de Biologia Molecular y Celular de Rosario, (IBR-CONICET-UNR), Ocampo y Esmeralda, Predio CCT S2000EZP Rosario, Argentina
| | - Felipe Jiménez-Aspee
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
| | - Guillermo Schmeda-Hirschmann
- Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
| | - María Inés Isla
- Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET-UNT), San Lorenzo 1469, San Miguel de Tucumán, Argentina
- Facultad de Ciencias Naturales e IML. Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán, Argentina
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Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto. Food Chem 2019; 294:79-86. [DOI: 10.1016/j.foodchem.2019.05.035] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/19/2019] [Accepted: 05/07/2019] [Indexed: 01/27/2023]
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Lauková M, Karovičová J, Minarovičová L, Kohajdová Z. Wheat bran stabilization and its effect on cookies quality. POTRAVINARSTVO 2019. [DOI: 10.5219/1021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating.
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