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Yu Y, Hao Z, Wang B, Deng C, Hu J, Bian Y, Wang T, Zheng M, Yu Z, Zhou Y. Effects of two celery fibers on the structural properties and digestibility of glutinous rice starch: A comparative study. Int J Biol Macromol 2024; 264:130776. [PMID: 38471614 DOI: 10.1016/j.ijbiomac.2024.130776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 02/13/2024] [Accepted: 03/08/2024] [Indexed: 03/14/2024]
Abstract
The present study focused on the extraction of water-soluble dietary fiber (CSDF) and water-insoluble dietary fiber (CIDF) from celery. It investigated their effects on glutinous rice starch's (GRS) physicochemical, structural, and digestive properties. The results showed that as the addition of the two dietary fibers increased, they compounded with GRS to varying degrees, with the complexing index reaching 69.41 % and 60.81 %, respectively. The rheological results indicated that the two dietary fibers reduced the viscosity of GRS during pasting and inhibited the short-term regrowth of starch. The FTIR and XRD results revealed that the two fibers interacted with GRS through hydrogen bonding, effectively inhibiting starch retrogradation. Furthermore, both fibers increased the pasting temperature of GRS, thus delaying its pasting and exhibiting better thermal stability. Regarding digestibility, the starch gels containing dietary fibers exhibited significantly reduced digestibility, with RS significantly increased by 8.15 % and 8.95 %, respectively. This study provides insights into the interaction between two dietary fibers and GRS during processing. It enriches the theoretical model of dietary fiber-starch interaction and provides a reference for the application development of starch-based functional foods.
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Affiliation(s)
- Yiyang Yu
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Baixue Wang
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Changyue Deng
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Jingwei Hu
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiran Bian
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Taosuo Wang
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- Food Processing Research Institute, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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Zambrano Y, Bornhorst GM, Bouchon P. Understanding the physical breakdown and catechin bioaccessibility of third generation extruded snacks enriched with catechin using the human gastric simulator. Food Funct 2024; 15:930-952. [PMID: 38170559 DOI: 10.1039/d3fo03857b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
The nutritional quality of third-generation snacks prepared from rice flour by extrusion can be improved by the addition of polyphenols such as catechins, which are known to be more stable at high temperatures. However, the extrusion parameters can impact the breakdown and release of bioactive compounds and decrease the catechin bioaccessibility. Accordingly, this study investigated the impact of different extrusion parameters, including different extrusion temperatures (110, 135, and 150 °C) and moisture content prior to extrusion (27 and 31%), on the breakdown and bioaccessibility of catechin-enriched snacks during in vitro dynamic digestion using the Human Gastric Simulator (HGS). The extrusion parameters did not significantly impact most measured variables by themselves, indicating that within the tested ranges, any of the processing conditions could be used to produce a product with similar digestive behavior. However, the interaction of extrusion parameters (temperature and moisture content) played a significant role in the snack behavior during digestion. For example, the combination of 27% moisture content and 150 °C extrusion temperature had higher catechin bioaccessibility and higher starch hydrolysis than the other treatments. Overall, these findings suggest that the processing conditions of third generation snacks enriched with catechin can be optimized within certain ranges with limited modifications in the digestive properties.
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Affiliation(s)
- Yadira Zambrano
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
| | - Gail M Bornhorst
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North, New Zealand
- Department of Biological and Agricultural Engineering, University of California, Davis, CA 95618, USA.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile.
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Pismag RY, Polo MP, Hoyos JL, Bravo JE, Roa DF. Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. F1000Res 2024; 12:1356. [PMID: 38434661 PMCID: PMC10905115 DOI: 10.12688/f1000research.140748.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 03/01/2024] [Indexed: 03/05/2024] Open
Abstract
Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies. Extrusion cooking has emerged as a prominent technology associated with the nutritional and functional attributes of food products. This review aims to establish a theoretical framework concerning the influence of extrusion parameters on the functional and nutritional properties of precooked or instant flours, both as end-products and ingredients. It highlights the pivotal role of process parameters within the extruder, including temperature, screw speed, and raw materials moisture content, among others, and elucidates their correlation with the modifications observed in the structural composition of these materials. Such modifications subsequently induce notable changes in the ultimate characteristics of the food product. Detailed insights into these transformations are provided within the subsequent sections, emphasizing their associations with critical phenomena such as nutrient availability, starch gelatinization, protein denaturation, enhanced in vitro digestibility, reduction in the content of antinutritional factors (ANFs), and the occurrence of Maillard reactions during specific processing stages. Drawing upon insights from available literature, it is concluded that these effects represent key attributes intertwined with the nutritional properties of the end-product during the production of instant flours.
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Affiliation(s)
- Remigio Yamid Pismag
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - María Paula Polo
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - José Luis Hoyos
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - Jesús Eduardo Bravo
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
| | - Diego Fernando Roa
- Faculty of Agricultural Science, Universidad del Cauca, Comuna 1, Cauca, Colombia
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4
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Ma S, Liu Y, Dong W, Ma W, Li Y, Luo H. Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide. Curr Res Food Sci 2023; 8:100665. [PMID: 38188651 PMCID: PMC10767276 DOI: 10.1016/j.crfs.2023.100665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 01/09/2024] Open
Abstract
Starch is a major dietary carbohydrate, but its digestion properties need to be improved. Mesona chinensis polysaccharides (MCPs) had a unique function in improving the flocculation performance of starch. This study investigated the effects of adding Mesona chinensis polysaccharide extracted from wet fresh and dry plants with one-year storage, namely WMCP and DMCP, on the physicochemical properties and digestion kinetics of corn starch(CS). The composition analysis showed both WMCP and DMCP were an acidic heteropolysaccharide rich in galacturonic acid and galactose, whereas showed different average main fraction molecular weights (Mw) of 47.36 kDa and 42.98 kDa, respectively. In addition, WMCP showed higher yield, purity and better physicochemical properties to CS than DWCP. Thermal analysis showed WMCP decreased more gelatinization temperatures and enthalpy of CS, and increased more freeze-thaw stability, water holding capacity, and textural parameters of CS gels than DMCP. Structural analysis revealed WMCP induced more changes in crystallinity, short-range order, and microstructure of CS, which inhibited retrogradation than DMCP. In vitro digestion assays demonstrated WMCP addition significantly increased higher resistant starch content by altering starch-starch and starch-MCP interactions than DWCP. Overall, MCPs addition beneficially modulated CS properties and digestion kinetics, providing a novel way to improve starch functionalities. Moreover, WMCP had more advantages to be chosen to form hydrocolloid with CS than DMCP.
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Affiliation(s)
- Shengjian Ma
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Yijun Liu
- Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Wei Dong
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Wenxin Ma
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Yanxia Li
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Hao Luo
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
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Shah A, Wang Y, Tao H, Zhang W, Cao S. Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process. Food Chem X 2023; 19:100816. [PMID: 37780351 PMCID: PMC10534151 DOI: 10.1016/j.fochx.2023.100816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/18/2023] [Accepted: 07/27/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated ultrasound treatment as a protective parboiling technology for producing low GI rice. Indica and Japonica rice with different amylose contents were subjected to different ultrasound times (15 min, 30 min, and 60 min) and amplitudes (30, 60, and 100%) under soaking conditions for parboiling applications. Starch granules merged and lost their shape when ultrasound treatment time and amplitudes were increased up to 15 min and 30%, respectively. It increased the crystallinity, gelatinization temperatures and decreased pasting viscosity, promoting more resistant starch. The predicted glycemic index (GI) was reduced from 62.9 and 57.6 to 51.3 and 47.1 for Japonica and Indica, respectively. These results suggested that ultrasound soaking is a promising physical method to produce parboiled rice with a lower GI by promoting the formation of amylose chains and decreasing enzyme penetration efficiency.
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Affiliation(s)
- Alia Shah
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Yunchun Wang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Han Tao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Shuqing Cao
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Luo W, Li B, Zhang Y, Tan L, Hu C, Huang C, Chen Z, Huang L. Unveiling the retrogradation mechanism of a novel high amylose content starch- Pouteria campechiana seed. Food Chem X 2023; 18:100637. [PMID: 36949750 PMCID: PMC10025978 DOI: 10.1016/j.fochx.2023.100637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 02/17/2023] [Accepted: 03/07/2023] [Indexed: 03/13/2023] Open
Abstract
The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0-21 days) of Pouteria campechiana seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B + V-type during retrogradation. The retrogradation PCSS (RPCSS) exhibited faster retrogradation rate and more compact internal ultra-structure compared to rice, wheat and maize starch. Pearson correlation indicated that, as retrogradation days increased, values of α-1,4-glycosidic bond, A chains, double helix, V-type polymorphism, Mw, relative crystallinity (Rc) and short-range order gradually significantly increased, and B1 chains, B3 + chains values gradually significantly dropped (p < 0.05). These inferred an increasing peak temperature and compactness of morphology with increasing retrogradation days. Compared to native starch, RPCSS α-1.4-glycosidic bond was increased, which indicated that its quick molecules degradation including decreased Mw, B3 + chains, Rc, semicrystalline order, and ΔH. These might provide a theoretical direction for preparation of starch-basis food.
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Affiliation(s)
- Wanru Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Yanjun Zhang
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Lehe Tan
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Chi Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Corresponding author.
| | - Zhanpeng Chen
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Lijie Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
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Li B, Wang S, Zhang Y, Huang C, Zhao Y, Wu G, Tan L. Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37024427 DOI: 10.1021/acs.jafc.2c08746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The demand for multicomponent foods to meet human energy and nutritional needs has been increasing; however, few studies have addressed the theoretical basis for their preparation. We investigated the effect of the nanoscale polymerization index (DPw) of amylose on the logarithm of slope plot-based kinetics and the mechanism of digestion of starch-lauric acid-β-lactoglobulin protein complexes. Amylose from each of the five Chinese seedless breadfruit species was mixed with breadfruit amylopectin with the highest resistant starch (RS) content to form starch ternary complexes with various amylose DPws. All five complexes exhibited V-type crystalline diffraction and rod-like molecular configuration. Characteristic X-ray diffraction peaks and Fourier transform-infrared spectra of the ternary complexes revealed similar molecular configurations. As the amylose DPw increased, the complexing index, relative crystallinity, short-range order, weight-average molar mass, molecular density index, gelatinization temperature, decomposition temperature, RS, slowly digestible starch (SDS), and speed rate constants at the second hydrolysis stage (k2) increased, whereas the semicrystalline lamellae thickness, mass fractal structure parameter, average characteristic crystallite unit length, radius of gyration, fractal dimension and cavities of granule surface microstructure, final viscosity, interval speed rate from SDS to RS, equilibrium concentration, and glycemic index decreased. The digestion kinetics exhibited highly significant variation according to the physiochemical properties and multiscale supramolecular structure (r > 0.99 or r < -0.99, p < 0.01). Together, these results identify amylose DPw as an important structural factor that markedly affects the kinetics and mechanism of ternary complex digestion and provide a new theoretical direction for the production of starch-based multicomponent foods.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Shuangfei Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yuan Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Gang Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
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Pu SM, Chen WD, Zhang YJ, Li JH, Zhou W, Chen J, Chen MS, Liu CM. Comparative Investigation on the Phytochemicals and Biological Activities of Jackfruit (Artocarpus heterophyllus Lam.) pulp from Five Cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:76-85. [PMID: 36327062 DOI: 10.1007/s11130-022-01018-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 09/05/2022] [Accepted: 09/29/2022] [Indexed: 06/16/2023]
Abstract
Jackfruit is one of the major tropical fruits, but information on the phytochemicals and biological benefits of its pulp is limited. In this study, the phytochemicals and biological activities including antioxidant, antitumor and anti-inflammatory activities of five jackfruit pulp cultivars (M1, M2, M3, M7 and T5) were comparatively investigated. A total of 11 compounds were identified in all cultivars of jackfruit pulp, among which 4-hydroxybenzoic acid, caffeic acid, ferulic acid and tryptophan N-glucoside were reported for the first time in jackfruit. T5 exhibited the highest total phenolic content (7.69 ± 0.73 mg GAE/g DW), antioxidant capacity (109.8, 96.7 and 207 mg VCE/g DW for DPPH, ABTS and FRAP, respectively), antitumor activity (80.31%) and anti-inflammatory activity (78.44%) among five cultivars. These results can provide a reference for growers to choose jackfruit cultivar and offer an insight into the industrial application of jackfruit pulp derived-products.
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Affiliation(s)
- Shao-Min Pu
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
| | - Wen-Dong Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
| | - Yan-Jun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, 571533, Wanning, Hainan, China
| | - Ji-Hua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, 524001, Zhanjiang, Guangdong, China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, 524001, Zhanjiang, Guangdong, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
| | - Ming-Shun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China.
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, 330047, Nanchang, China
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Téllez-Morales JA, Rodríguez-Miranda J. Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2022.2163952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- José A. Téllez-Morales
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Gustavo A. Madero, Ciudad de México, Mexico
| | - Jesús Rodríguez-Miranda
- Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Tuxtepec, Oaxaca, Mexico
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Zhang Z, Liang Y, Zou L, Xu Y, Li M, Xing B, Zhu M, Hu Y, Ren G, Zhang L, Qin P. Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder. Front Nutr 2023; 10:1113327. [PMID: 37025611 PMCID: PMC10070833 DOI: 10.3389/fnut.2023.1113327] [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: 12/01/2022] [Accepted: 03/02/2023] [Indexed: 04/08/2023] Open
Abstract
Introduction Tartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits. Methods This work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and in vitro starch digestibility of instant powder which consists mainly of Tartary buckwheat and adzuki bean flour. Results Compared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min-1) were observed in the instant powder obtained with individual extrusion than in mixing extrusion (50.40%, 0.40 min-1) by logarithm-of-slope analysis. Moreover, two extrusion modes had no significant impact on the sensory quality of instant powder. Correlation analysis showed that the flavonoids were significantly correlated with physicochemical properties and starch digestibility of the instant powder. Discussion These findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.
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Affiliation(s)
- Zhuo Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yongqiang Liang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yunan Xu
- Seed Administration Station of Shijiazhuang, Shijiazhuang, China
| | - Mengzhuo Li
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bao Xing
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Manli Zhu
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Guixing Ren
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- *Correspondence: Guixing Ren,
| | - Lizhen Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Lizhen Zhang,
| | - Peiyou Qin
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Peiyou Qin,
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11
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Zhang Y, Xu F, Wang Q, Zhang Y, Wu G, Tan L, Zhang Z. Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108023] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Octenylsuccinic anhydride group distribution in esterified maize starches with different granular structure and its effect on starch digestibility. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Md Sani AN, Mohd Adzahan N, Ismail-Fitry MR. Valorization of malaysian tropical fruit seeds: A review of their nutrition, bioactivity, processing and food application. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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14
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Li B, Zhang Y, Luo W, Liu J, Huang C. Effect of new type extrusion modification technology on supramolecular structure and in vitro glycemic release characteristics of starches with various estimated glycemic indices. Front Nutr 2022; 9:985929. [PMID: 36046133 PMCID: PMC9423736 DOI: 10.3389/fnut.2022.985929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 07/29/2022] [Indexed: 11/13/2022] Open
Abstract
Nowadays, the highly effective modified technology to starch with various digestibility is gaining interest in food science. Here, the interactions between glycemic release characteristics and fine supramolecular structure of cassava (ECS), potato (EPS), jackfruit seed (EJFSS), maize (EMS), wheat (EWS), and rice starches (ERS) prepared with improved extrusion modification technology (IEMS) were investigated. The crystalline structures of all extruded cooking starches changed from the A-type to V-type. IEMS-treated cassava, potato, and rice starches had broken α-1.6-glycosidic amylopectin (long chains). The others sheared α-1.4-glycosidic amylopectin. The molecular weight, medium and long chain counts, and relative crystallinity decreased, whereas the number of amylopectin short chains increased. The glycemic index (GI) and digestive speed rate constant (k) of ECS, EPS, EJFSS, and EWS were improved compared to those of raw starch. Although EMS and ERS had degraded molecular structures, their particle morphology changed from looser polyhedral to more compact with less enzymolysis channels due to the rearrangement of side chain clusters of amylopectin, leading to enzyme resistance. The starch characteristics of IEMS-treated samples significantly differed. EPS had the highest amylose content, medium chains, long chains, and molecular weight but lowest GI, relative crystallinity, and k. ERS showed the opposite results. Thus, IEMS may affect starches with different GIs to varying degrees. In this investigation, we provide a basis for wider applications of conventional crop starch in the food industry corresponding to different nutrition audience.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China.,Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.,Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
| | - Wanru Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jin Liu
- Women's and Children's Hospital of Wanning, Wanning, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
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15
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Zhang Z, Zhu M, Xing B, Liang Y, Zou L, Li M, Fan X, Ren G, Zhang L, Qin P. Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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16
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Kunyanee K, Van Ngo T, Kusumawardani S, Lungsakul N. Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content. ULTRASONICS SONOCHEMISTRY 2022; 87:106055. [PMID: 35667221 PMCID: PMC9168174 DOI: 10.1016/j.ultsonch.2022.106055] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/24/2022] [Accepted: 05/31/2022] [Indexed: 06/15/2023]
Abstract
White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55). Their physicochemical properties and in vitro glycemic index of rice samples were analyzed. UC + ANN treatments presented pasting temperature, gelatinization temperature and crystallinity increased whereas the glycemic index of both rice samples was decreased as compared to its native. Especially, UC + ANN55 treated rice produced the lowest glycemic index and starch hydrolysis. Moreover, UC + ANN treated CN1 rice exhibited delayed gelatinization temperature, increased gelatinization enthalpy, and decreased glycemic index than KDML105 rice. In addition, Pearson's correlation presented that UC + ANN and amylose content had a highly negative correlation with the glycemic index at p < 0.0.1. The result exhibited that UC followed by ANN show an effective way to modify starch granules with delayed starch hydrolysis reduced glycemic index and properties depending on annealing temperature and rice cultivar.
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Affiliation(s)
- Kannika Kunyanee
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Tai Van Ngo
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Sandra Kusumawardani
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Lungsakul
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
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17
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LE NL, LE TTH, NGUYEN NTM, VU LTK. Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.31321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Ngoc Lieu LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Thanh Thi Ha LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Nguyet Thi Minh NGUYEN
- Ho Chi Minh City University of Technology and Education, Viet Nam; Dong An Polytechnic, Vietnam
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18
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TANGTHANANTORN J, WICHIENCHOT S, SIRIVONGPAISAL P. Development of fresh and dried noodle products with high resistant starch content from banana flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.68720] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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20
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Diken ME, Doğan S, Doğan M, Turhan Y. Synthesis and characterization of poly(acrylic acid)/nanohydroxyapatite nanocomposite hydrogels and evaluation of its antibacterial, bio- and hemo-compatibility characteristics. INT J POLYM MATER PO 2021. [DOI: 10.1080/00914037.2021.1981320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mehmet Emin Diken
- Science and Technology Application and Research Center, Balikesir University, Çağış-Balikesir, Turkey
| | - Serap Doğan
- Faculty of Science and Literature, Department of Molecular Biology and Genetics, Balikesir University, Cagis-Balikesir, Turkey
| | - Mehmet Doğan
- Faculty of Science and Literature, Department of Chemistry, Balikesir University, Cagis-Balikesir, Turkey
| | - Yasemin Turhan
- Faculty of Science and Literature, Department of Chemistry, Balikesir University, Cagis-Balikesir, Turkey
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21
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Benítez Benítez R, Elvira Tabares WF, Lenis Velásquez LA, Hurtado Sánchez CI, Salinas Cruel OA. Enzymatic hydrolysis as a tool to improve total digestibility and techno-functional properties of pigeon pea (C ajanus cajan) starch. Heliyon 2021; 7:e07817. [PMID: 34466702 PMCID: PMC8384908 DOI: 10.1016/j.heliyon.2021.e07817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 06/09/2021] [Accepted: 08/13/2021] [Indexed: 12/01/2022] Open
Abstract
Recent studies have indicated that starch from legumes can potentially be used as an alternative to commercial flour with applications in food and biomaterials; however, some modifications may be required first to improve their functionality, as they show relatively lower solubility and functional properties compared to commonly marketed flours (e.g. good water retention capacity). This work used multiple enzymes in flour extracts of pigeon pea (Cajanus cajan), a legume, to optimize the enzyme hydrolysis process of such extracts by the Response Surface Method (RSM), to increase the digestibility and obtain desirable functional attributes at the nutritional level. The pH, temperature, time and enzyme/substrate (E/S) ratio were evaluated, and the degree of hydrolysis (DH) was calculated as well as the reducing sugar content (%RS), used as response variable. According to the experimental design, the best pH, temperature, time and E/S ratio were 6.8, 43 °C, 1.84% m/m and 270 min, respectively. The %RS for the samples under optimal conditions was 3.49 ± 0.02%, and the in vitro digestibility yielded values of 39.2 ± 0.4, 58.6 ± 0.3 and 2.2 ± 0.2 for slowly digestible starch (SDS), rapidly digestible starch (RDS) and resistant starch (RS), respectively. Total digestibility (TD) was 97.8 ± 0.5. The statistical analysis revealed a strong positive relationship for E/S ratio followed by pH: (E/S) ratio, temperature and pH. Enzymatic hydrolysis carried out on pigeon pea showed an increase in TD. Viscosity, water retention capacity (WRC) and solubility were evaluated showing good response for future applications at the industrial level.
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Affiliation(s)
- Ricardo Benítez Benítez
- Group of Natural Products Chemistry (QPN), Department of Chemistry, Universidad del Cauca, (501100005682) career 3 No. 3N-100, Popayán, Colombia
| | - Wilmar Fernando Elvira Tabares
- Group of Natural Products Chemistry (QPN), Department of Chemistry, Universidad del Cauca, (501100005682) career 3 No. 3N-100, Popayán, Colombia
| | - Luis Alberto Lenis Velásquez
- Group of Natural Products Chemistry (QPN), Department of Chemistry, Universidad del Cauca, (501100005682) career 3 No. 3N-100, Popayán, Colombia
| | - Clara Inés Hurtado Sánchez
- Group of Natural Products Chemistry (QPN), Department of Chemistry, Universidad del Cauca, (501100005682) career 3 No. 3N-100, Popayán, Colombia
| | - Omar Alberto Salinas Cruel
- Group of Natural Products Chemistry (QPN), Department of Chemistry, Universidad del Cauca, (501100005682) career 3 No. 3N-100, Popayán, Colombia
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22
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Zhang Y, Han Y, He J, Ouyang K, Zhao M, Cai L, Zhao Z, Meng W, Chen L, Wang W. Digestive properties and effects of Chimonanthus nitens Oliv polysaccharides on antioxidant effects in vitro and in immunocompromised mice. Int J Biol Macromol 2021; 185:306-316. [PMID: 34166692 DOI: 10.1016/j.ijbiomac.2021.06.114] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/15/2021] [Accepted: 06/16/2021] [Indexed: 02/07/2023]
Abstract
The study was aimed to investigate the simulated digestion behavior of the bioactive polysaccharides from Chimonanthus nitens Oliv (COP1), antioxidant activity in vitro, and prevention against cyclophosphamide (CP) induced oxidative damage in mice. The results showed that COP1 were 18.843 kDa, and consisted of arabinose (56.6 mol%), galactose (24.9 mol%), xylose (11.1 mol%), and glucose (7.4 mol%). Gastrointestinal digestion significantly improved the radical (DPPH, OH, and ABTS+) scavenging activities of COP1. Meanwhile, administration of COP1 (150, 300, and 600 mg/kg, continuous 16 days) prevented hepatotoxicity in CP-induced mice (reducing liver index and transaminase levels, alleviating liver damage). COP1 also attenuated oxidative stress as evident from as shown by reduced levels of MDA and enhanced activity of antioxidant enzymes (CAT, SOD, and GSH-Px). In addition, COP1 regulated the Nrf2/Keap1 signaling pathway in CP-treated mice, decreasing the upstream factor Keap1 and increasing the upstream factor Nrf2, which in turn enhanced the expression of downstream factors (NQO1, HO-1, GSH-Px, SOD1, and CAT). COP1 also protected the body from CP-induced oxidative damage by down-regulating Bax and caspase3 in the apoptosis pathway and up-regulating Bcl-2 mRNA levels. Overall, COP1 might be harnessed as an effective natural antioxidant for medical and food industries.
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Affiliation(s)
- Yang Zhang
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yi Han
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jing He
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Kehui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Meng Zhao
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lei Cai
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zitong Zhao
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenya Meng
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lingli Chen
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Wenjun Wang
- Key Lab for Agro-product Processing and Quality Control of Nanchang City, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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Kushwaha R, Kaur S, Kaur D. Potential of Jackfruit ( Artocarpus Heterophyllus Lam.) Seed Starch as an Alternative to the Commercial Starch Source – a Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963979] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Radha Kushwaha
- Centre of Food Technology University of Allahabad, Allahabad, India
| | - Seeratpreet Kaur
- Department of Food Science and Technology, Khalsa College, Amritsar, India
| | - Devinder Kaur
- Centre of Food Technology University of Allahabad, Allahabad, India
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24
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Zhang Y, Han Y, He J, Ouyang K, Zhao M, Cai L, Zhao Z, Meng W, Chen L, Wang W. Digestive properties and effects of Chimonanthus nitens Oliv polysaccharides on antioxidant effects in vitro and in immunocompromised mice. Int J Biol Macromol 2021. [DOI: https://doi.org/10.1016/j.ijbiomac.2021.06.114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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25
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Tsai PC, Lai LS. In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment. Foods 2021; 10:1687. [PMID: 34441465 PMCID: PMC8393333 DOI: 10.3390/foods10081687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.
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Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
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26
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Li M, Wang F, Wang J, Wang R, Strappe P, Zheng B, Zhou Z, Chen L. Manipulation of the internal structure of starch by propionyl treatment and its diverse influence on digestion and in vitro fermentation characteristics. Carbohydr Polym 2021; 270:118390. [PMID: 34364631 DOI: 10.1016/j.carbpol.2021.118390] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 10/21/2022]
Abstract
High amylose maize starch (HAMS) and waxy maize starch (WMS) were modified by propionylation and their corresponding physicochemical characteristics, digestion and fermentation properties were studied. The results indicated that two new peaks related to methylene (2.20 ppm) and methyl (0.97 ppm) in the NMR spectrum were formed, indicating the occurrence of propionylation, and this was further confirmed by the formation of a characteristic absorption at 1747 cm-1 in the FTIR spectrum. The propionylation led the modified starch having a lower electron density contrast between the crystalline and amorphous flakes, resulting in the formation of a more compact structure following the increased degrees of substitution (DS). The propionylated starch also had a higher thermal stability and hydrophobicity. These structural changes increased the content of resistant starch (RS) and reduced the predicted glycemic index. More importantly, the gut microbiota fermentation properties indicated that the propionylation of the starch can not only increase the yield of propionate, but also increase the concentration of total short-chain fatty acids (SCFAs). This study highlights a new approach to significantly enhance the RS content in starch, together with an increased SCFA generation capacity.
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Affiliation(s)
- Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Fenfen Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jing Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4700, Australia
| | - Bo Zheng
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Luo Y, Han X, Shen M, Yang J, Ren Y, Xie J. Mesona chinensis polysaccharide on the thermal, structural and digestibility properties of waxy and normal maize starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106317] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Zhang Y, Li B, Xu F, He S, Zhang Y, Sun L, Zhu K, Li S, Wu G, Tan L. Jackfruit starch: Composition, structure, functional properties, modifications and applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.041] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Jaiturong P, Laosirisathian N, Sirithunyalug B, Eitssayeam S, Sirilun S, Chaiyana W, Sirithunyalug J. Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang. Heliyon 2020; 6:e05789. [PMID: 33376829 PMCID: PMC7758519 DOI: 10.1016/j.heliyon.2020.e05789] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/26/2020] [Accepted: 12/16/2020] [Indexed: 11/23/2022] Open
Abstract
Resistant starch (RS), a current health trend, can be obtained from various natural sources. Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang is a good source of RS. This is the first study to investigate the physicochemical properties, RS contents, and prebiotic properties of unpeeled raw banana powder (URB), peeled raw banana powder (PRB), and banana starch (BS) from Kluai Namwa Luang. Their physicochemical properties were characterized by scanning electron microscope, differential scanning calorimeter, and X-ray diffractometer. The RS contents were determined using the Megazyme Resistant Starch Assay Kit. The prebiotic properties are reported as a prebiotic index (PI). The particle morphology of URB, PRB, and BS granules showed a smooth surface with irregular size and shape. Their gelatinization temperatures were 74-78 °C. All samples exhibited typical B-type diffraction patterns. URB contained the highest dietary fiber (9.7 ± 0.2 g per 100 g of dried sample), whereas BS contained the highest RS content (74.1 ± 0.1 g per 100 g of dried sample). Both URB and BS possessed excellent probiotic growth promotion, prebiotic properties with PI values comparable to the commercial inulin, and were highly resistant to digestive enzymes. Therefore, BS from Kluai Namwa Luang is suggested as functional nutrient in health promotion products.
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Affiliation(s)
- Patthanakorn Jaiturong
- Graduate School, Chiang Mai University, Chiang Mai, 50200, Thailand
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Nachtharinee Laosirisathian
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Busaban Sirithunyalug
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sukum Eitssayeam
- Department of Physics and Materials, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Sasithorn Sirilun
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceutical, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Wantida Chaiyana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Jakkapan Sirithunyalug
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Research Center of Pharmaceutical Nanotechnology, Chiang Mai University, Chiang Mai 50200, Thailand
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32
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Ahmed J, Thomas L. Oscillating rheology of jackfruit (
Artocarpus heterophyllus
) seed flour dough in relation to different particle size. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13558] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jasim Ahmed
- Food & Nutrition Program, Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
| | - Linu Thomas
- Food & Nutrition Program, Environment & Life Sciences Research Center Kuwait Institute for Scientific Research Safat Kuwait
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Holistic approach to microwave-reflux extraction and thermo-analytical fingerprints of under-utilized Artocarpus heterophyllus seed wastes. Heliyon 2020; 6:e04770. [PMID: 32923719 PMCID: PMC7475185 DOI: 10.1016/j.heliyon.2020.e04770] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 05/07/2020] [Accepted: 08/19/2020] [Indexed: 12/03/2022] Open
Abstract
The increase in wastes generated from jackfruit seeds has been largely under-utilized in Malaysia. Due to the high nutritional and medicinal content embedded in the cellulosic structure of jackfruit wastes, a need then arises for their physicochemical elucidations. In this study, the extraction of Artocarpus heterophyllus seed was carefully investigated using Taguchi orthogonal optimization design. Complete functional group characteristics and chemical profile of the A. heterophyllus seed extracts were obtained using different physicochemical characterization. The optimal conditions of the microwave extraction parameters were determined at 5 min of irradiation time, 450 W of power and 50 °C of temperature. Under this condition, the optimal yield of 17.34 (mg/g) % was achieved at an SNR ratio of 24.78. The mass spectrometry analysis tentatively identified a total of 90 and 148 secondary metabolites at positive and negative ESI modes, respectively. The chemical profile obtained provided a baseline reference for further investigation on the food and medicinal bioactive from Artocarpus heterophyllus seed oleoresins. The FT-infrared emission spectrum shows the presence of some specific carbohydrates and amide protein functional groups directly linked to C–O (1008 cm−1) the carbonyl (C=O) groups, respectively. Moreover, the morphological characteristics of the jackfruit raw and crude extracts conspicuously revealed large-sized globules which suggest the carbohydrates and protein contents. The result of this study indicates that the use of microwave extraction technology produced high-quality extracts with lower degradation of the thermal labile constituents. This will assist in determining the suitable conditions necessary for the total recovery of medicinal and nutritional constituents and conversion of agricultural waste products into useful products.
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34
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Li B, Zhang Y, Xu F, Khan MR, Zhang Y, Huang C, Zhu K, Tan L, Chu Z, Liu A. Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility. Food Chem 2020; 336:127716. [PMID: 32768910 DOI: 10.1016/j.foodchem.2020.127716] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 07/25/2020] [Accepted: 07/28/2020] [Indexed: 12/13/2022]
Abstract
Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied. During IECT, the α-1.4-glycosidic bond in amylopectin was broken, which led to decreased radius of gyration (Rg), number-average molar mass (Mn), weight-average molar mass (Mw), long chains and Rc. The medium and short chains and PI (Mw/Mn) increased, while the amylose content hardly changed. The crystalline structure of JFSS was converted from A-type to V-type. Increasing the temperature and screw speed during the treatment significantly increased the medium and short chains and Rg, while it decreased the long chains, amylose, Mn, Mw, PI, and Rc. However, the opposite effect was observed when increasing the moisture content. The in vitro digestibility of JFSS was significantly improved after IECT, due to destruction of starch supramolecular structure according to principal component analysis.
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Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Yutong Zhang
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 25457, South Korea
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Muhammad Rafiullah Khan
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China.
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Aiqin Liu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
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35
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Yu Z, Fan Y, Wang X, Xia M, Cai Y. In vitro and in vivo digestibility of pea and chickpea powder prepared by cooking and drying treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1792925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Zhou Yu
- School of Biology, Food and Environment, Hefei University, Hefei, Anhui, China
| | - Yunshan Fan
- Clinical Nutrition Department, First Affiliated Hospital of Anhui Medical University, Hefei, Anhui, China
| | - Xingwen Wang
- School of Biology, Food and Environment, Hefei University, Hefei, Anhui, China
| | - Ming Xia
- School of Biology, Food and Environment, Hefei University, Hefei, Anhui, China
| | - Yue Cai
- School of Biology, Food and Environment, Hefei University, Hefei, Anhui, China
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36
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Wang H, Wu J, Luo S, Zou P, Guo B, Liu Y, Chen J, Liu C. Improving instant properties of kudzu powder by extrusion treatment and its related mechanism. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105475] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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37
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Retrogradation behavior of amylopectin extracted different jackfruit cultivars seeds in presence on the same amylose. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108366] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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38
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Structural characterization and in vitro gastrointestinal digestion and fermentation of litchi polysaccharide. Int J Biol Macromol 2019; 140:965-972. [DOI: 10.1016/j.ijbiomac.2019.08.170] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/01/2019] [Accepted: 08/19/2019] [Indexed: 12/11/2022]
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39
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Yan X, Wu ZZ, Li MY, Yin F, Ren KX, Tao H. The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch. Int J Biol Macromol 2019; 134:1108-1112. [DOI: 10.1016/j.ijbiomac.2019.05.112] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 05/15/2019] [Accepted: 05/19/2019] [Indexed: 12/20/2022]
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40
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Yaman M, Sargın HS, Mızrak ÖF. Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional quality. Int J Biol Macromol 2019; 135:1082-1087. [PMID: 31176861 DOI: 10.1016/j.ijbiomac.2019.06.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/02/2019] [Accepted: 06/06/2019] [Indexed: 10/26/2022]
Abstract
Breakfast cereal products are produced using the extrusion technique, which improves their digestion and absorption in the small intestine. However, this technique may cause an increase in the glycemic index of a food. Although high carbohydrate-rich foods are consumed in Turkey, there is not enough information about their GIs. The purpose of this study was to determine the free sugar content, in vitro starch digestibility, and predicted GI of different types of breakfast cereals commonly consumed in Turkey and evaluate their nutritional quality. The hydrolysis index of breakfast cereals ranged from 78.1 to 114.9, whereas the GI ranged from 82.6 to 102.8. The GI of 6 out of 12 breakfast cereal products was higher than that of white bread. Free sugar content, rapidly available glucose, and resistant starch amounts were significantly related to the increase and decrease of GIs in breakfast cereals, but there was no significant relationship between rapidly and slowly digestible starches. This may be related to the free sugar content in the samples and the extent of extrusion used for the samples. When the breakfast cereal groups were evaluated, overall, the GIs of samples containing oats were lower than those containing rice and corn.
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Affiliation(s)
- Mustafa Yaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey.
| | - Hafsa Sena Sargın
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey
| | - Ömer Faruk Mızrak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey
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41
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Sun X, Yu C, Fu M, Wu D, Gao C, Feng X, Cheng W, Shen X, Tang X. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility. Food Funct 2019; 10:6362-6373. [DOI: 10.1039/c9fo01111k] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of processing variables on the degree of gelatinization (DG), changes of nutritional components, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated.
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Affiliation(s)
- Xuyang Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chen Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Meixia Fu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
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