1
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Luo Y, Zhou Y, Liu H, Liu X, Xie X, Li L. Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate. Food Chem 2024; 453:139568. [PMID: 38754353 DOI: 10.1016/j.foodchem.2024.139568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 04/19/2024] [Accepted: 05/03/2024] [Indexed: 05/18/2024]
Abstract
Starch retrogradation is of great importance to the quality of starch-based food. This study investigated the effect of partial gelatinization (PG) synergizing with polyphenol (epicatechin, EC; epigallocatechin gallate, EGCG) on the multi-scale structure and short/long-term retrogradation of corn starch (CS). The PG synergizing with EC/EGCG substantially suppressed the short/long-term retrogradation properties of CS. These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch molecules and EC/EGCG. These were proven by the larger aggregation, more and brighter fluorescents, and the reduced long/short-range order structures in CS after PG synergizing with EC/EGCG. This study is helpful for the development of foods with enhanced nutrition and low-retrogradation.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuhao Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Haocheng Liu
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Guangzhou 510640, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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2
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Yang J, Dong M, Fang F, Li Y, Li C. Effects of varied preparation processes on polyphenol-rice starch complexes, in vitro starch digestion, and polyphenols release. Food Chem 2024; 450:139330. [PMID: 38653054 DOI: 10.1016/j.foodchem.2024.139330] [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: 05/17/2023] [Revised: 04/07/2024] [Accepted: 04/09/2024] [Indexed: 04/25/2024]
Abstract
This study synthesized composite samples incorporating four representative polyphenolic structures, gallic acid (GA), quercetin (QC), resveratrol (RES), and magnolol (MN), with rice starch using various preparation processes, including the addition of polyphenols and alteration of temperature and pH, via co-gelatinization. Subsequently, the complexation rates, starch digestion properties, and polyphenol release during in vitro digestion were examined. The results indicated that both the preparation process and structural variations of polyphenols affected starch digestion and polyphenol release by modulating the complexation. All polyphenols displayed inhibitory effects on rice starch digestion, with GA being the most efficient polyphenol. Additionally, rice starch exhibited a protective effect against RES during in vitro digestion, as rice starch-coated RES reduced the damage from stomach acids. Overall, these findings may help optimize the processing conditions for the synthesis of polyphenol-rice starch-based food products.
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Affiliation(s)
- Jia Yang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Mengji Dong
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Fang Fang
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Yan Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China
| | - Chiling Li
- School of Food Science and Bioengineering, Changsha University of Science & Technology, 960, 2nd Section, Wanjiali South Road, Changsha 410114, Hunan, PR China.
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3
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Chen L, Li X, Li W, Hao X, Wu S, Zhang M, Zheng F, Zhang N. Structural, physicochemical, and digestive properties of enzymatic debranched rice starch modified by phenolic compounds with varying structures. Int J Biol Macromol 2024; 274:133262. [PMID: 38901511 DOI: 10.1016/j.ijbiomac.2024.133262] [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: 03/04/2024] [Revised: 05/11/2024] [Accepted: 06/17/2024] [Indexed: 06/22/2024]
Abstract
The physicochemical properties of starch and phenolic acid (PA) complexes largely depend on the effect of non-covalent interactions on the microstructure of starch. However, whether there are differences and commonalities in the interactions between various types of PAs and starch remains unclear. The physicochemical properties and digestive characteristics of the complexes were investigated by pre-gelatinization of 16 structurally different PAs and pullulanase-modified rice starches screened. FT-IR and XRD results revealed that PA complexed with debranched rice starch (DRS) through hydrogen bonding and hydrophobic interaction. Benzoic/phenylacetic acid with polyhydroxy groups could enter the helical cavities of the starch chains to promote the formation of V-shaped crystals, and cinnamic acid with p-hydroxyl structure acted between starch chains in a bridging manner, both of which increased the relative crystallinity of DRS, with DRS-ellagic acid increasing to 20.03 %. The digestion and hydrolysis results indicated that the acidification and methoxylation of PA synergistically decreased the enzyme activity leading to a decrease in the digestibility of the complexes, and the resistant starch content of the DRS-vanillic acid complexes increased from 28.27 % to 71.67 %. Therefore, the selection of structurally appropriate PAs can be used for the targeted preparation of starch-based foods and materials.
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Affiliation(s)
- Linlin Chen
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
| | - Xintong Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Wei Li
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Xi Hao
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Songyao Wu
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Ming Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Fengming Zheng
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin, 150028, China.
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4
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Zhang Z, Kumar Sharma A, Chen L, Zheng B. Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 39078162 DOI: 10.1080/10408398.2024.2385028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/31/2024]
Abstract
Charting out personalized and/or optimized diets offers new opportunities in the field of food science, although with inherent challenges. Starch-based foods are a major component of daily energy intake in humans. In addition to being rich in starch, starchy foods also contain a multitude of bioactive substances (e.g., polyphenols, lipids). Food processing including storage affects the consistency and interactions between starch and other food components, which can affect the quality and nutritional characteristics of starch-based foods. This review describes the effects of interactions between starch and other components on the structural evolution of starch during food processing. We ponder upon how the evolution of starch molecular structure affects the quality and nutritional characteristics of starch-based foods vis-a-vis the structure-property relationship. Furthermore, we formulate best practices in processing starchy food to retain the quality and nutritional value by rationally designing starch structural domains. Interestingly, we found that inhibiting the formation of a crystalline structures while promoting the formation of short-range ordered structures and nano-aggregates can synchronously slow down its digestion and retrogradation properties, thus improving the quality and nutritional characteristics of starch-based food. This review provides theoretical guidelines for new researchers and food innovators of starch-based foods.
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Affiliation(s)
- Zengjiang Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Anand Kumar Sharma
- Institute of Food, Nutrition, and Health, ETH Zürich, Schwerzenbach, Switzerland
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou, China
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5
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An FK, Li MY, Luo HL, Liu XL, Fu Z, Ren MH. Structural properties and antioxidant capacity of different aminated starch-phenolic acid conjugates. Food Chem 2024; 460:140592. [PMID: 39067431 DOI: 10.1016/j.foodchem.2024.140592] [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: 04/29/2024] [Revised: 07/10/2024] [Accepted: 07/22/2024] [Indexed: 07/30/2024]
Abstract
Different aminated starch (AS) [EEAS (introducing ethylenediamine into starch using cross-linking-etherification-amination method (CEA)), EPAS (introducing o-phenylenediamine using CEA), OEAS (introducing ethylenediamine using cross-linking-oxidation-amination method (COA)), and OPAS (introducing o-phenylenediamine using COA)] were synthesized. The AS-phenolic acids [gallic acid (GA), syringic acid (SA), and vanillic acid (VA)] conjugates were prepared by laccase-catalyzed reaction. The grafting efficiency of EEAS on GA, SA, and VA was 36.59%, 69.71%, and 68.85%, respectively. SA reduced the maximum depolymerization rate of EEAS. The relative crystallinity of EEAS and EPAS grafted phenolic acid increased, and their particles showed severe breakage in appearance. OEAS-phenolic acid conjugates lost its granular structure and behaved as flakes and lumps, while the surface of OPAS-phenolic acid conjugates remained smooth after grafting phenolic acid. GA increased the DPPH· scavenging efficiency of EEAS from 16.12% to 79.92%. The increased antioxidant capacity of the conjugates suggested that AS-phenolic acids conjugates have high potential for applications.
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Affiliation(s)
- Feng-Kun An
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Guangxi University, Nanning, China
| | - Meng-Yun Li
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Guangxi University, Nanning, China
| | - Hai-Lu Luo
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Guangxi University, Nanning, China
| | - Xing-Long Liu
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Guangxi University, Nanning, China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Guangxi University, Nanning, China.
| | - Min-Hong Ren
- Guangxi Vocational & Technical Institute of Industry, Nanning 530001, China
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6
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Raza H, Zhou Q, Cheng KW, He J, Wang M. Synergistic impact of ultrasound-high pressure homogenization on the formation, structural properties, and slow digestion of the starch-phenolic acid complex. Food Chem 2024; 445:138785. [PMID: 38387320 DOI: 10.1016/j.foodchem.2024.138785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 02/24/2024]
Abstract
The modification of starch digestibility can be achieved through the formation of complexes with polyphenols. We studied the combined impacts of ultrasound and high-pressure homogenization (UT-HPH) on the structure and in vitro digestibility of rice starch-chlorogenic acid complexes. The development of V-type complexes was supported by our findings, which also showed that synergistic UT-HPH therapy exhibited the highest absorbance value for the complexing index (0.882). Significant alterations in digestibility were also observed in the complexes, with the content of RDS decreasing from 49.27% to 27.06%, the content of slowly SDS increasing from 25.69% to 35.35%, and the percentage of RS increasing from 25.05% to 37.59%. Furthermore, a high positive correlation was found by applying the Pearson correlation coefficient in our research between RS, weight, PSD, and CI. This study presents a sustainable processing approach for utilizing chlorogenic acid in starch-rich food systems.
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Affiliation(s)
- Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK 1958, Denmark
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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7
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Meng X, Liu R, Xie J, Li L, Yu K, Liu J, Zhang Y, Wang H. Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition. Int J Biol Macromol 2024; 269:132112. [PMID: 38714278 DOI: 10.1016/j.ijbiomac.2024.132112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 04/23/2024] [Accepted: 05/04/2024] [Indexed: 05/09/2024]
Abstract
The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5'-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.
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Affiliation(s)
- Xiangxing Meng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Jiao Xie
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guizhou 550025, China
| | - Liwei Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China; Health Food Development Center, Tasly Academy, Tianjin 300410, China
| | - Kai Yu
- Orthopedics Department, China Aerospace Science & Industry Corporation 731 Hospital, Beijing 100074, China
| | - Jianhui Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, Nanjing 210023, China.
| | - Ye Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
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8
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Wu Y, Liu Y, Jia Y, Zhang H, Ren F. Formation and Application of Starch-Polyphenol Complexes: Influencing Factors and Rapid Screening Based on Chemometrics. Foods 2024; 13:1557. [PMID: 38790857 PMCID: PMC11121577 DOI: 10.3390/foods13101557] [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: 04/01/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Understanding the nuanced interplay between plant polyphenols and starch could have significant implications. For example, it could lead to the development of tailor-made starches for specific applications, from bakinag and brewing to pharmaceuticals and bioplastics. In addition, this knowledge could contribute to the formulation of functional foods with lower glycemic indexes or improved nutrient delivery. Variations in the complexes can be attributed to differences in molecular weight, structure, and even the content of the polyphenols. In addition, the unique structural characteristics of starches, such as amylose/amylopectin ratio and crystalline density, also contribute to the observed effects. Processing conditions and methods will always alter the formation of complexes. As the type of starch/polyphenol can have a significant impact on the formation of the complex, the selection of suitable botanical sources of starch/polyphenols has become a focus. Spectroscopy coupled with chemometrics is a convenient and accurate method for rapidly identifying starches/polyphenols and screening for the desired botanical source. Understanding these relationships is crucial for optimizing starch-based systems in various applications, from food technology to pharmaceutical formulations.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China; (Y.W.); (Y.L.); (Y.J.); (H.Z.)
- Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
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9
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Sahil, Madhumita M, Prabhakar PK. Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review. Int J Biol Macromol 2024; 268:131830. [PMID: 38663698 DOI: 10.1016/j.ijbiomac.2024.131830] [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: 05/27/2023] [Revised: 04/02/2024] [Accepted: 04/22/2024] [Indexed: 05/05/2024]
Abstract
Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure homogenization (HPH) or microfluidization (DHPM) technology has received humongous research attention for starch macromolecule modification. However, the studies on starch multi-level structure alterations by DHPT have received inadequate attention. Furthermore, no review comprehensively covers all aspects of DHPT, explicitly addressing the combined effects of both technologies (HPH or DHPM) on starch's structural and functional characteristics. Hence, this review focused on recent advancements concerning the influences of DHPT on the starch multi-level structure and techno-functional properties. Intense mechanical actions induced by DHPT, such as high shear and impact forces, hydrodynamic cavitation, instantaneous pressure drops, and turbulence, altered the multi-level structure of starch for a short duration. The DHPT reduces the starch molecular weight and degree of branching, destroys short-range ordered and long-range crystalline structure, and degrades lamellar structure, resulting in partial gelatinization of starch granules. These structural changes influenced their techno-functional properties like swelling power and solubility, freeze-thaw stability, emulsifying properties, retrogradation rate, thermal properties, rheological and pasting, and digestibility. Processing conditions such as pressure level, the number of passes, inlet temperature, chamber geometry used, starch types, and their concentration may influence the above changes. Moreover, dynamic high-pressure treatment could form starch-fatty acids/polyphenol complexes. Finally, we discuss the food system applications of DHPT-treated starches and flours, and some limitations.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Bidholi, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India.
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10
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Li Z, Liang J, Lu L, Liu L, Wang L. Effect of ferulic acid incorporation on structural, rheological, and digestive properties of hot-extrusion 3D-printed rice starch. Int J Biol Macromol 2024; 266:131279. [PMID: 38561115 DOI: 10.1016/j.ijbiomac.2024.131279] [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: 11/15/2023] [Revised: 03/04/2024] [Accepted: 03/29/2024] [Indexed: 04/04/2024]
Abstract
The influence of ferulic acid (FA) on rice starch was investigated by incorporating it at various concentrations (0, 2.5, 5, 7.5, and 10 %, w/w, on dry starch basis) and subjecting the resulting composites to hot-extrusion 3D printing (HE-3DP) process. This study examined the effects of FA addition and HE-3DP on the structural, rheological, and physicochemical properties as well as the printability and digestibility of rice starch. The results indicated that adding 0-5 % FA had no significant effect; however, as the amount of FA increased, the printed product edges became less defined, the product's overall stability decreased, and it collapsed. The addition of FA reduced the elasticity and viscosity, making it easier to extrude the composite gel from the nozzle. Moreover, the crystallinity and short-range ordered structure of the HE-3D printed rice starch gel decreased with the addition of FA, resulting in a decrease in the yield stress and an increase in fluidity. Furthermore, the addition of FA reduced the digestibility of the HE-3D-printed rice starch. The findings of this study may be useful for the development of healthier modified starch products by adding bioactive substances and employing the 3D printing technology.
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Affiliation(s)
- Zhenjiang Li
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Jiaxin Liang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Lele Lu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Lijuan Liu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Lidong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Department of National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China; Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, China.
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11
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Huang J, Zhang M, Mujumdar AS, Li C. Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating. Int J Biol Macromol 2024; 264:130629. [PMID: 38453112 DOI: 10.1016/j.ijbiomac.2024.130629] [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: 01/04/2024] [Revised: 02/24/2024] [Accepted: 03/03/2024] [Indexed: 03/09/2024]
Abstract
Elderly people often experience difficulty in swallowing and have impaired regulation of the nervous system. Furthermore, their blood glucose level can rise easily after eating. Therefore, functional foods that are easy to swallow and can maintain blood glucose at a lower level have been an important research topic in recent years. In this study, 3D printing was combined with dry heating to modify the starch in white quinoa and brown rice to develop whole grain foods with Osmanthus flavor that meet the dietary habits of the elderly. The samples were tested for printability, swallowing performance, and in vitro digestion. The results showed that after dry heating, all samples had shear-thinning properties and could pass through the extrusion nozzle of the printer smoothly. Both white quinoa and brown rice showed improved printability and self-support compared to the control. B45 (white quinoa, dry heating for 45 min) and C45 (brown rice, dry heating for 45 min) had significant elasticity and greater internal interaction strength during swallowing to resist disintegration of food particles during chewing. B45, C30, and C45, conformed to class 4 consistency and were characterized by easy swallowing of the diet. Further, dry heating resulted in greater resistance to enzymatic degradation of white quinoa and brown rice starch, with overall in vitro digestibility lower than the control.
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Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Chunli Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
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12
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Shi M, Dong X, Jiao X, Wang H, Chen S, Ji X, Yan Y. Effect of extrusion on the formation, structure and properties of yam starch-gallic acid complexes. Int J Biol Macromol 2024; 264:130461. [PMID: 38428767 DOI: 10.1016/j.ijbiomac.2024.130461] [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: 11/01/2023] [Revised: 02/15/2024] [Accepted: 02/24/2024] [Indexed: 03/03/2024]
Abstract
This paper investigated the effects of twin-screw extrusion treatment on the formation, structure and properties of yam starch-gallic acid complexes. Yam starch and gallic acid were extruded. The microstructure, gelatinization characteristics, and rheological properties of the samples were determined. The microstructure of extruded yam starch-gallic acid complexes presented a rough granular morphology, low swelling, and high solubility. The X-ray diffraction analysis showed that the extruded yam starch-gallic acid complexes exhibited A + V-type crystalline structure. Fourier transform infrared spectroscopy results showed that the extrusion treatment could destroy the internal orderly structure of yam starch, and the addition of gallic acid could further reduce its molecular orderliness. Differential scanning calorimetry analysis showed a decrease in the enthalpy of gelatinization of the sample. Dynamic rheological analysis showed that the storage modulus and loss modulus of the extruded yam starch-gallic acid complexes were significantly reduced, exhibiting a weak gel system. The results of viscosity showed that extrusion synergistic gallic acid reduced the peak viscosity and setback value of starch. In addition, extrusion treatment had an inhibitory effect on the digestibility of yam starch, and enhanced the interaction of gallic acid with yam starch or hydrolytic enzymes. Therefore, extrusion synergistic gallic acid has improved the structure and properties of yam starch-related products, which can provide new directions and new ideas for the development of yam starch.
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Affiliation(s)
- Miaomiao Shi
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, PR China.
| | - Xuena Dong
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Xuelin Jiao
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Hongwei Wang
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Shanghai Chen
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Xiaolong Ji
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Yizhe Yan
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China.
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13
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Wang Y, Han S, Hao Z, Gu Z, Li C, Wu Z, Zhao Z, Xiao Y, Liu Y, Liu K, Zheng M, Du Y, Zhou Y, Yu Z. Preparation of the black rice starch-gallic acid complexes by ultrasound treatment: Physicochemical properties, multiscale structure, and in vitro digestibility. Int J Biol Macromol 2024; 263:130331. [PMID: 38403209 DOI: 10.1016/j.ijbiomac.2024.130331] [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: 10/27/2023] [Revised: 01/31/2024] [Accepted: 02/19/2024] [Indexed: 02/27/2024]
Abstract
This study aimed to investigate the multiscale structure, physicochemical properties, and in vitro digestibility of black rice starch (BRS) and gallic acid (GA) complexes prepared using varying ultrasound powers. The findings revealed that ultrasonic treatment disrupted BRS granules while enhancing the composite degree with GA. The starch granules enlarged and aggregated into complexes with uneven surfaces. Moreover, the crystallinity of the BRS-GA complexes increased to 22.73 % and formed V6-I-type complexes through non-covalent bonds. The increased short-range ordering of the complexes and nuclear magnetic resonance hydrogen (1H NMR) further indicated that the BRS and GA molecules interacted mainly through non-covalent bonds such as hydrogen bonds. Additionally, ultrasound reduced the viscoelasticity of the complexes while minimizing the mass loss of the complexes at the same temperature. In vitro digestion results demonstrated an increase in resistant starch content up to 37.60 % for the BRS-GA complexes. Therefore, ultrasound contributes to the formation of V-typed complexes of BRS and GA, which proves the feasibility of using ultrasound alone for the preparation of starch and polyphenol complexes while providing a basis for the multiscale structure and digestibility of polyphenol and starch complexes.
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Affiliation(s)
- Yu Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Shengjun Han
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongyan Gu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongjun Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhongyun Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Kang Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiqun Du
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yibin Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Zhenyu Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Joint Research Center for Food Nutrition and Health of IHM, School of Tea & Food Science And Technology, Anhui Agricultural University, Hefei 230036, China.
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14
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Yang D, Guo Q, Li R, Chen L, Zheng B. Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota. Carbohydr Polym 2024; 327:121702. [PMID: 38171666 DOI: 10.1016/j.carbpol.2023.121702] [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: 09/01/2023] [Revised: 12/04/2023] [Accepted: 12/13/2023] [Indexed: 01/05/2024]
Abstract
The chain structure of starch affects its interaction with polyphenol molecules which in turn determines the nutritional function of starch. In this study, starch with different amylose content including waxy maize starch (WMS), normal maize starch (NMS) and G50 high-amylose maize starch (G50) were selected to complex with resveratrol (RA) in high-pressure homogenization (HPH) environment, and structural changes of the complexes, together with their effects on in vitro digestibility and gut microbiota were discussed. The results showed that with increasing amylose content, RA could form more inclusion complex with starch through non-covalent bonds accompanied by the increased single helix structure, V-type crystalline structure, compact nano-aggregates and total ordered structure content, which thus endowed the complex lower digestibility and intestinal probiotic function. Notably, when RA addition reached 3 %, the resistant starch (RS) content of HP-G50-3 % rose to 29.2 %, correspondingly increased the relative abundance of beneficial gut microbiota such as Megamonas and Bifidobacterium, as well as the total short-chain fatty acids (SCFAs) content. Correlation analysis showed that V-type crystalline structure positively correlated with the growth of Pediococcu and Blautia (p < 0.05) for producing SCFAs. These findings provided feasible ideas for the development of personalized nutritional starch-based foods.
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Affiliation(s)
- Deyi Yang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Qiyong Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Rui Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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15
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Cui XR, Wang YS, Chen Y, Mu HY, Chen HH. Effects of wheat protein on hot-extrusion 3D-printing performance and the release behaviours of caffeic acid-loaded wheat starch. Int J Biol Macromol 2024; 258:129097. [PMID: 38158066 DOI: 10.1016/j.ijbiomac.2023.129097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 11/21/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
In this study, the effects of wheat protein (WP) on the hot-extrusion 3D-printing (HE-3DP) performance of wheat starch (WS) gels, as well as effects of such gels on the encapsulation of caffeic acid, were investigated for the first time. The HE-3DP results show that the addition of WP can reduce print-line width and improve printing accuracy and fidelity, and the best printing results were achieved when using gels with 10 % WP. The rheological results show that WP reduced the gels' linear viscoelastic region (LVR), yield stress (τy), flow stress (τf) and consistency factor (K) but increased their structural recovery rate, which facilitated smooth extrusion during 3D printing and, thus, improved printing accuracy. The analysis of X-ray diffraction and small-angle X-ray scattering indicates that adding WP to WS could increase the mass fractal dimension and lead to denser gel network structures. The results regarding release kinetics demonstrate that the maximum release of caffeic acid from gels decreased by 28 % with the addition of WP, indicating slow-release behaviour. This study provided valuable information about processing wheat products via 3D printing.
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Affiliation(s)
- Xin-Ru Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yan Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hong-Yan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China; Bathurst Future Agti-Tech Institute, Qingdao Agricultural University, Qingdao, China.
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16
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Luo D, Sang Z, Xie Q, Chen C, Wang Z, Li C, Xue W. Complexation temperature regulated the structure and digestibility of pea starch-gallic acid complexes during high pressure homogenization. Food Res Int 2024; 178:113943. [PMID: 38309869 DOI: 10.1016/j.foodres.2024.113943] [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: 10/18/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Formation of starch-polyphenol complexes by high pressure homogenization (HPH) is widely used to reduce starch digestibility and delay the postprandial glycemic response, thereby benefiting obesity and associated metabolic diseases. This study investigated the effect of complexation temperature on multi-scale structures, physicochemical and digestive properties of pea starch-gallic acid (PS-GA) complexes during HPH process, while also elucidating the corresponding molecular mechanism regulating in vitro digestibility. The results demonstrated that elevating complexation temperature from 30 °C to 100 °C promoted the interaction between PS and GA and reached a peak complex index of 9.22 % at 90 °C through non-covalent binding. The enhanced interaction led to the formation of ordered multi-scale structures within PS-GA complexes, characterized by larger particles that exhibited greater thermal stability and elastic properties. Consequently, the PS-GA complexes exhibited substantially reduced digestion rates with the content of resistant starch increased from 28.50 % to 38.26 %. The potential molecular mechanism underlying how complexation temperature regulated digestibility of PS-GA complexes might be attributed to the synergistic effect of the physical barriers from newly ordered structure and inhibitory effect of GA against digestive enzymes. Overall, our findings contribute to the advancement of current knowledge regarding starch-polyphenol interactions and promote the development of functional starches with low postprandial glycemic responses.
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Affiliation(s)
- Dan Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Ziqing Sang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Zhaomin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chunhong Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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17
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Cai M, Feng J, Wang J, Chen P, Ge Z, Liu W, Sun P, Wu L, Wu J. Characterization of Various Noncovalent Polyphenol-Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2250-2262. [PMID: 38235718 DOI: 10.1021/acs.jafc.3c09327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
This study explores the structural characterization of six noncovalent polyphenol-starch complexes and their prebiotic activities during in vitro digestion and fermentation. Ferulic acid, caffeic acid, gallic acid, isoquercetin, astragalin, and hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) with SPS. A partial release of flavonoids from the complexes was observed via in vitro digestion, while the phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that polyphenols altered the spatial configuration of polysaccharides and intramolecular hydrogen bonds formed. Additionally, polyphenol-SPS complexes exerted inhibitory effects on starch digestion compared to gelatinized SPS, owing to the increase in resistant starch fraction. It revealed that the different complexes stimulated the growth of Lactobacillus rhamnosus and Bifidobacterium bifidum, while inhibiting the growth of Escherichia coli. Moreover, in vitro fermentation experiments revealed that complexes were utilized by the gut microbiota, resulting in the production of short-chain fatty acids and a decrease in pH. In addition, the polyphenol-SPS complexes altered the composition of gut microbiota by promoting the growth of beneficial bacteria and decreasing pathogenic bacteria. Polyphenol-SPS complexes exhibit great potential for use as a prebiotic and exert dual beneficial effects on gut microbiota.
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Affiliation(s)
- Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jicai Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jian Wang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Peng Chen
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Zhiwei Ge
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Wei Liu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Liehong Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Jianyong Wu
- Department of Food Science & Nutrition, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong 999077, People's Republic of China
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18
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Guo T, Wang T, Chen L, Zheng B. Whole-grain highland barley premade biscuit prepared by hot-extrusion 3D printing: Printability and nutritional assessment. Food Chem 2024; 432:137226. [PMID: 37633148 DOI: 10.1016/j.foodchem.2023.137226] [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: 05/09/2023] [Revised: 08/05/2023] [Accepted: 08/18/2023] [Indexed: 08/28/2023]
Abstract
In this study, to explore the possibility of applying whole-grain highland barley (HB) in functional food, HB premade biscuit was created by hot-extrusion 3D printing (HEP) for the first time, and its printability and nutritional functions were evaluated. The rheology results showed 20% (w/w) HB suspension with 9% corn oil addition had better printability due to the formation of a structure with higher elasticity and stronger resistance to deformation. Moreover, the obtained premade biscuit had lower predicted glycemic index (pGI) and starch digestibility. Meanwhile, in vivo experiment results showed it could affect the glycolipid metabolism, ameliorate the high fat diet (HFD)-induced metabolic disorders and maintain the balance of the gut microbial ecology. This could be attributed to the decrease in Firmicutes/Bacteroidetes ratio and the proliferation of propionate-producing probiotics, especially Veilonella, Weissella and Desulfovibrio. Overall, this study could provide basic data and innovative approaches to prepare nutritional whole-grain foods.
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Affiliation(s)
- Tianli Guo
- 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
| | - Tongtong Wang
- Institute of Food, Nutrition, and Health, ETH Zürich, Schorenstrasse 16, Schwerzenbach 8603, Switzerland
| | - 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.
| | - 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.
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19
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Guo J, Hang A, Qu Y, Li X, Zhang L, Wang M, Li S, He X, Zhang L, Hao L. Fabrication and release property of self-assembled garlic essential oil-amylose inclusion complex by pre-gelatinization coupling with high-speed shear. Int J Biol Macromol 2024; 254:127822. [PMID: 37926302 DOI: 10.1016/j.ijbiomac.2023.127822] [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: 05/24/2023] [Revised: 09/23/2023] [Accepted: 10/23/2023] [Indexed: 11/07/2023]
Abstract
Our aim was to investigate the preparation of self-assembled garlic essential oil-amylose inclusion complexes (SGAs) using garlic essential oil (GEO) and corn starch (CS), and evaluated their release properties. SGAs were fabricated by pre-gelatinization coupling with high-speed shear at different GEO-CS mass ratios. When the mass ratio of GEO to pre-gelatinized corn starch was set at 15 % (SGA-15 %), with a fixed shear rate of 9000 rpm and a shear time of 30 min, the allicin content was 0.573 ± 0.023 mg/g. X-ray diffraction (XRD) results revealed a starch V-type crystalline structure in SGAs with peaks at 13.0°, 18.0°, and 20.0° (2θ). Fourier Transform Infrared (FTIR) spectra of SGAs displayed a shift in the characteristic peak of diallyl trisulfide from 987.51 cm-1 to 991.45 cm-1. Scanning electron microscope (SEM) images revealed that SGAs exhibited lamellar structures covered with small granules. SGAs exhibited higher residual mass (approximately 12 %) than other samples. The resistant starch content of SGAs increased from 10.1 % to 18.4 % as GEO contents varied from 5 % to 15 %. In vitro digestion tests showed that about 53.21 % of allicin remained in SGA-15 % after 8 h. Therefore, this dual treatment can be a new method for fabricating controlled-release inclusion complexes of guest molecules.
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Affiliation(s)
- Jinbiao Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Anan Hang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yinghui Qu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xinyu Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lei Zhang
- Systems Engineering Institute, Academy of Military Sciences (AMS), Beijing 100010, PR China
| | - Mengjiao Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Shumin Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xihong He
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Liming Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Limin Hao
- Systems Engineering Institute, Academy of Military Sciences (AMS), Beijing 100010, PR China.
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20
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Fidriyanto R, Juanssilfero AB, Sarwono KA, Ridwan R, Nahrowi N, Jayanegara A. Enhancing physicochemical, rheological properties, and in vitro rumen fermentation of starch with Melastoma candidum D. Don fruit extract. Anim Sci J 2024; 95:e13950. [PMID: 38712489 DOI: 10.1111/asj.13950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 01/31/2024] [Accepted: 03/22/2024] [Indexed: 05/08/2024]
Abstract
The utilization of polyphenol-modified starch in ruminants has not undergone extensive exploration. This study aimed to investigate the impact of the complex formed between starch and Melastoma candidum D. Don fruit extract on physicochemical properties, phenol release kinetics in various buffers simulating the gastrointestinal tract, methane production, and post-rumen digestibility. The interaction between starch and M. candidum D. Don fruit extract significantly (p < 0.001) increased resistant starch and particle size diameter. The maximum phenolic release from complex between starch and M. candidum D. Don fruit extract, due to gastrointestinal tract-simulated buffers, ranged from 22.96 to 34.60 mg/100 mg tannic acid equivalent. However, rumen and abomasum-simulated buffers released more phenolic content, whereas the intestine-simulated buffer showed higher antioxidant activity (ferric ion-reducing antioxidant power). Furthermore, complex between starch and M. candidum D. Don fruit extract significantly decreased dry matter rumen digestibility (p < 0.001) and maximum methane gas production (p < 0.001).
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Affiliation(s)
- Rusli Fidriyanto
- Program Study of Nutrition and Feed Sciences, Graduate School of Institut Pertanian Bogor. Jl. Agatis, Bogor, West Java, Indonesia
- Research Center for Applied Zoology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Ario Betha Juanssilfero
- Research Center for Applied Microbiology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Ki Ageng Sarwono
- Research Center for Applied Zoology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Roni Ridwan
- Research Center for Applied Zoology, National Research and Innovation Agency, Bogor, West Java, Indonesia
| | - Nahrowi Nahrowi
- Centre for Tropical Animal Studies (CENTRAS), Institut Pertanian Bogor. Kampus IPB Baranangsiang, Bogor, West Java, Indonesia
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, West Java, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor, Bogor, West Java, Indonesia
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21
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Liu Y, Li Y, Rao L, Wang Y, Liao X. Effect of high pressure homogenization on the interaction between corn starch and cyanidin-3-O-glucoside. Int J Biol Macromol 2023; 253:126758. [PMID: 37689287 DOI: 10.1016/j.ijbiomac.2023.126758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/17/2023] [Accepted: 09/04/2023] [Indexed: 09/11/2023]
Abstract
The effects of high pressure homogenization (HPH) at different pressures (50, 100, 150 and 200 MPa) and temperatures (4, 20, 40, 60 and 80 °C) on the interaction between corn starch (CS) and cyanidin-3-O-glucoside (C3G) were investigated. Based on analyses of zeta potential, attenuated total reflection-flourier transformed infrared spectroscopy and binding rate after adding shielding agents, the main interaction force changed from electrostatic interaction to hydrogen bonds. In comparison, the interaction between CS and C3G exhibited greater strength at low temperatures and pressures. Especially, 4 °C/50 MPa HPH caused the most significant enhancement in binding rate and binding amount, from 9.56 % to 25.16 % and 0.96 μg/mg CS to 2.52 μg/mg CS, respectively. At this condition, the specific surface area of CS-C3G increased from 433.57 ± 0.91 m2/kg to 440.93 ± 1.01 m2/kg. Surface fluorescence reduction was observed by confocal laser scanning microscopy, further X-ray diffraction patterns indicated the retention of partial spatial structure. Therefore, HPH opened the entry channels, increased contact area and preserved steric hindrance, which increased hydrogen bonding sites. At high temperatures and high pressures (> 40 °C, > 100 MPa), the increasing free starch chains provided new hydrogen bonding sites. Overall, HPH was an effective method to enhance the interaction by affecting starch structure.
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Affiliation(s)
- Yan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yuwan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
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22
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Liu L, Huang G, Li S, Meng Q, Ye F, Chen J, Ming J, Zhao G, Lei L. Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties. Food Chem X 2023; 20:100907. [PMID: 38144851 PMCID: PMC10740142 DOI: 10.1016/j.fochx.2023.100907] [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: 02/26/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 12/26/2023] Open
Abstract
Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0-30 %) of highland barley β-glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network. SAXS pattern implied Rg decreased from 0.936 nm to 0.567 nm with increased HBG concentration. The stretchability of Cheddar and Violife cheese was 23.69 cm and 6.72 cm, respectively, while that of zein-based cheese added with HBG was 7.76-16.47 cm. The melting behavior of zein-based cheese did not fully mimic Cheddar cheese, but those of HBG5 and HBG10 were more comparable than Violife cheese. Violife cheese lacked hardness and gumminess compared to Cheddar cheese, while more similarities in textural properties were observed between Cheddar and zein-based cheese added with 10 % HBG. Our results provide opportunities in creating meltable low-fat plant-based cheese.
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Affiliation(s)
- Lijun Liu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Guobao Huang
- Guangxi Key Lab of Agricultural Resources Chemistry and Biotechnology, College of Chemistry and Food Science, Yulin Normal University, Yulin, Guangxi 537000, PR China
| | - Shuying Li
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Qifan Meng
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, PR China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China
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23
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Wu H, Sang S, Weng P, Pan D, Wu Z, Yang J, Liu L, Farag MA, Xiao J, Liu L. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition. Compr Rev Food Sci Food Saf 2023; 22:4217-4241. [PMID: 37583298 DOI: 10.1111/1541-4337.13217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/17/2023] [Accepted: 07/11/2023] [Indexed: 08/17/2023]
Abstract
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
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Affiliation(s)
- Huanqi Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Orense, Spain
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
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24
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D'Costa AS, Golding BA, Raval MK, Rolland-Sabaté A, Bordenave N. Probing gallic acid-starch interactions through Rapid ViscoAnalyzer in vitro digestion. Food Res Int 2023; 173:113409. [PMID: 37803750 DOI: 10.1016/j.foodres.2023.113409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
Phenolic compounds are known inhibitors of starch digestion through binding with α-amylase. However, a growing body of research shows that phenolic-starch interactions at the molecular level may interfere with this inhibition potential. In this study, we evaluated the effect of Gallic Acid (GA) as a model phenolic compound on starch digestion kinetics carried out in vitro in a Rapid ViscoAnalyzer (RVA). The results showed that when GA was added before cooking of starch in order to promote starch-GA complexation, the rate of digestion of starch was similar to that of starch alone, and faster than when GA was added after cooking of starch. The results demonstrated that when GA was introduced after cooking of starch, GA inhibited α-amylase strongly and that inhibition increased with starch paste viscosity only for potato and wheat starches. No correlation was found between starch molecular characteristics and the inhibiting capacity of GA at different starch concentrations. However, the apparent influence of starch chain length distribution suggested that physical effects (such as the absorption of GA at the surface of the starch paste) may play a role in the capacity of GA to inhibit α-amylase.
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Affiliation(s)
- Adrian S D'Costa
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada
| | - Billy A Golding
- Cardiff School of Sport and Health Sciences, Cardiff Metropolitan University, Cardiff, UK
| | - Mrudav K Raval
- Department of Chemical Engineering, Mumbai Institute of Chemical Technology, Mumbai, Maharashtra, India
| | | | - Nicolas Bordenave
- School of Chemistry and Biomolecular Sciences, Faculty of Sciences, University of Ottawa, Ottawa, ON, Canada; INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France; School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON, Canada; Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada.
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25
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Maibam BD, Nickhil C, Deka SC. Preparation, physicochemical characterization, and in vitro starch digestibility on complex of Euryale ferox kernel starch with ferulic acid and quercetin. Int J Biol Macromol 2023; 250:126178. [PMID: 37558035 DOI: 10.1016/j.ijbiomac.2023.126178] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
The objective of the current research was to analyze the physicochemical, structural, and in vitro starch digestibility of Euryale ferox kernel starch (EFKS) in complexation with ferulic acid (FA) and quercetin (QR). XRD results have shown that FA and QR were attached to starch resulting crystalline complexes. SEM image showed a smooth, compact structure, indicating FA and QR assist in the reorganization of starch molecules. The 1H NMR spectra of starch-polyphenols complexes showed multiple additional peaks between 6.00 and 9.00 ppm due to the benzene ring and phenolic hydroxyl groups imparted from polyphenols. The shifting and emergence of the characteristic peak observed in the DSC thermogram confirmed that polyphenols were successfully attached to starch. Complexation alters colors, reduced swelling power, and increased the solubility of the complexes. Following the complexation of FA and QR, the content of resistant starch exhibited a significant rise, escalating from 7.69 % (control sample) to 49.39 % (10 % FA) and 54.68 % (10 % QR). This led to a notable reduction in the predicted glycemic index (pGI).The higher resistant starch in the complex is attributed due to the combined effects of the reordered structure of the complexes and the inhibitory activity of polyphenols against starch digestive enzymes. Therefore, EFKS-FA and EFKS-QR complex can be used as a functional ingredient for a low glycemic index food.
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Affiliation(s)
- Baby Devi Maibam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India
| | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India.
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India.
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26
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Raza H, Xu H, Zhou Q, He J, Zhu B, Li S, Wang M. A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects. Food Funct 2023; 14:8071-8100. [PMID: 37647014 DOI: 10.1039/d3fo01729j] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The interactions of starch with lipids, proteins, and other major food components during food processing are inevitable. These interactions could result in the formation of V-type or non-V-type complexes of starch. The starch-lipid complexes have been intensively studied for over five decades, however, the complexes of starch and polyphenols are relatively less studied and are the subject of recent interest. The interactions of starch with polyphenols can affect the physicochemical properties and its digestibility. The literature has highlighted several green methods such as ultrasound, microwave, high pressure, extrusion, ball-milling, cold plasma etc., to assist interactions of starch with polyphenols. However, comprehensive information on green methods to induce starch-polyphenol interactions is still scarce. Therefore, in light of the importance and potential of starch-polyphenol complexes in developing functional foods with low digestion, this review has summarized the novel green methods employed in interactions of starch with flavonoids, phenolic acids and tannins. It has been speculated that flavonoids, phenolic acids, and tannins, among other types of polyphenols, may have anti-digestive activities and are also revealed for their interaction with starch to form either an inclusion or non-inclusion complex. Further information on the effects of these interactions on physicochemical parameters to understand the chemistry and structure of the complexes is also provided.
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Affiliation(s)
- Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK, 1958, Denmark
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Siqian Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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27
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Wang M, Mao H, Ke Z, Huang R, Chen J, Qi L, Wang J. Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch. Int J Biol Macromol 2023; 248:125935. [PMID: 37482168 DOI: 10.1016/j.ijbiomac.2023.125935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
The effect of proanthocyanidins (PAs) from Chinese bayberry leaves (BLPs), grape seeds (GSPs), peanut skins (PSPs) and pine barks (PBPs) on physicochemical properties, structure and in-vitro digestibility of gelatinized maize starch was investigated. The results showed that all PAs remarkably retarded starch digestibility, meanwhile, BLPs highlighted superiority in increasing resistant starch content from 31.29 ± 1.12 % to 68.61 ± 1.15 %. The iodine-binding affinity analysis confirmed the interaction between PAs and starch, especially the stronger binding of BLPs to amylose, which was driven by non-covalent bonds supported by XRD and FT-IR analysis. Further, we found that PAs altered the rheological properties, thermal properties and morphology structure of starch. In brief, PAs induced larger consistency, poorer flow ability, lower gelatinization temperatures and melting enthalpy change (ΔH) of starch paste. SEM and CLSM observation demonstrated that PAs facilitated starch aggregation. Our results indicated that PAs especially BLPs could be considered as potential additives to modify starch in food industry.
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Affiliation(s)
- Mengting Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Haiguang Mao
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Zhijian Ke
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lili Qi
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
| | - Jinbo Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
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28
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Raza H, Li S, Zhou Q, He J, Cheng KW, Dai S, Wang M. Effects of ultrasound-induced V-type rice starch-tannic acid interactions on starch in vitro digestion and multiscale structural properties. Int J Biol Macromol 2023; 246:125619. [PMID: 37392912 DOI: 10.1016/j.ijbiomac.2023.125619] [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: 04/26/2023] [Revised: 06/08/2023] [Accepted: 06/28/2023] [Indexed: 07/03/2023]
Abstract
V-type starch-polyphenol complexes, known for their improved physicochemical properties compared to native starch, are challenging to form efficiently. In this study, the effects of tannic acid (TA) interaction with native rice starch (NS) on digestion and physicochemical properties were investigated using non-thermal ultrasound treatment (UT). Results showed the highest complexing index for NSTA-UT3 (∼ 0.882) compared to NSTA-PM (∼0.618). NSTA-UT complexes reflected the V6I-type complex having six anhydrous glucose per unit per turn with peaks at 2θ = 7°, 13°, and 20°. The maxima of the absorption for iodine binding were suppressed by the formation of V-type complexes depending on the concentration of TA in the complex. Furthermore, rheology and particle size distributions were also affected by TA introduction under ultrasound, as revealed by SEM. XRD, FT-IR, and TGA analyses confirmed V-type complex formation for NSTA-UT samples, with improved thermal stability and increased short-range ordered structure. Ultrasound-induced addition of TA also decreased the hydrolysis rate and increased resistant starch (RS) concentration. Overall, ultrasound processing promoted the formation of V-type NSTA complexes, suggesting that tannic acid could be utilized for the production of anti-digestion starchy foods in the future.
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Affiliation(s)
- Husnain Raza
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Siqian Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka Wing Cheng
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Shuhong Dai
- School of Food and Drug, Shenzhen Polytechnic, Shenzhen 518055, Guangdong, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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29
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Rostamabadi H, Bajer D, Demirkesen I, Kumar Y, Su C, Wang Y, Nowacka M, Singha P, Falsafi SR. Starch modification through its combination with other molecules: Gums, mucilages, polyphenols and salts. Carbohydr Polym 2023; 314:120905. [PMID: 37173042 DOI: 10.1016/j.carbpol.2023.120905] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/05/2023] [Accepted: 04/09/2023] [Indexed: 05/15/2023]
Abstract
Apart from its non-toxicity, biocompatibility and biodegradability, starch has demonstrated eminent functional characteristics, e.g., forming well-defined gels/films, stabilizing emulsions/foams, and thickening/texturizing foods, which make it a promising hydrocolloid for various food purposes. Nonetheless, because of the ever-increasing range of its applications, modification of starch via chemical and physical methods for expanding its capabilities is unavoidable. The probable detrimental impacts of chemical modification on human health have encouraged scientists to develop potent physical approaches for starch modification. In this category, in recent years, starch combination with other molecules (i.e., gums, mucilages, salts, polyphenols) has been an interesting platform for developing modified starches with unique attributes where the characteristics of the fabricated starch could be finely tuned via adjusting the reaction parameters, type of molecules reacting with starch and the concentration of the reactants. The modification of starch characteristics upon its complexation with gums, mucilages, salts, and polyphenols as common ingredients in food formulations is comprehensively overviewed in this study. Besides their potent impact on physicochemical, and techno-functional attributes, starch modification via complexation could also remarkably customize the digestibility of starch and provide new products with less digestibility.
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Affiliation(s)
- Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Dagmara Bajer
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Chunyan Su
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing, China
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, NSW 2052, Australia
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences - SGGW, 02-787 Warsaw, Poland
| | - Poonam Singha
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.
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30
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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31
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Dai YH, Wei JR, Chen XQ. Interactions between tea polyphenols and nutrients in food. Compr Rev Food Sci Food Saf 2023; 22:3130-3150. [PMID: 37195216 DOI: 10.1111/1541-4337.13178] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/08/2023] [Accepted: 05/01/2023] [Indexed: 05/18/2023]
Abstract
Tea polyphenols (TPs) are important secondary metabolites in tea and are active in the food and drug industry because of their rich biological activities. In diet and food production, TPs are often in contact with other food nutrients, affecting their respective physicochemical properties and functional activity. Therefore, the interaction between TPs and food nutrients is a very important topic. In this review, we describe the interactions between TPs and food nutrients such as proteins, polysaccharides, and lipids, highlight the forms of their interactions, and discuss the changes in structure, function, and activity resulting from their interactions.
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Affiliation(s)
- Yi-Hui Dai
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Jia-Ru Wei
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
| | - Xiao-Qiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan, China
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32
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Yao T, Sui Z, Janaswamy S. Complexing curcumin and resveratrol in the starch crystalline network alters in vitro starch digestion: Towards developing healthy food materials. Food Chem 2023; 425:136471. [PMID: 37269637 DOI: 10.1016/j.foodchem.2023.136471] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 05/15/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
Starch is an abundant and common food ingredient capable of complexing with various bioactive compounds (BCs), including polyphenols. However, little information is available about using native starch network arrangement for the starch-BCs inclusion. Herein, two BCs, curcumin, and resveratrol, were undertaken to delineate the role of different starch crystalline types on their encapsulation efficiency. Four starches with different crystalline types, botanical sources, and amylose content were examined. The results suggest that B-type hexagonal packing is necessary to encapsulate curcumin and resveratrol successfully. The increase in XRD crystallinity while maintaining the FTIR band at 1048/1016 cm-1 suggests that BCs are likely entrapped inside the starch granule than attaching to the granule surface. A significant change in starch digestion is seen only for the B-starch complexes. Embedding BCs in the starch network and controlling starch digestion could be a cost-effective and valuable approach to designing and developing novel starch-based functional food ingredients.
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Affiliation(s)
- Tianming Yao
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
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33
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Luo D, Xie Q, Chen C, Mu K, Wang Z, Gu S, Xue W. Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes. Int J Biol Macromol 2023; 235:123820. [PMID: 36842741 DOI: 10.1016/j.ijbiomac.2023.123820] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/31/2023] [Accepted: 02/19/2023] [Indexed: 02/26/2023]
Abstract
The pea starch-gallic acid (PS-GA) complexes were prepared using high pressure homogenization (HPH), then the effect and underlying mechanism of pressure on multi-scale structure and digestibility of complexes were investigated. Results showed that HPH promoted the formation of PS-GA complexes, reaching the maximum complex index of 7.74 % at the pressure of 90 MPa, and the main driving force were hydrophobic interactions and hydrogen bonding. The interaction between PS and GA facilitated the formation of surface reticular structures to encapsulate gallic acid molecules, further entangled into bigger size aggregates. The enhancement of rearrangement and aggregation of starch chains during HPH developed a dense hierarchical structure of PS-GA complexes, including short-range ordered structure, V-type crystal structure, lamellar and fractal structure, thus increasing gelatinization temperature. The digestibility of PS-GA complexes substantially changed in reducing rapidly digestible starch content from 29.67 % to 17.07 %, increasing slowly digestible starch from 53.69 % to 56.25 % and resistant starch from 16.63 % to 26.67 %, respectively. Moreover, the resulting complexes exhibited slower digestion rates compared with native PS. Furthermore, the regulating mechanism of pressure during HPH on starch digestibility was the formation of ordered multi-scale structure and inhibition of GA on digestive enzymes.
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Affiliation(s)
- Dan Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Kaiyu Mu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Zhaomin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shimin Gu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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34
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Althawab SA, Amoako DB, Annor GA, Awika JM. Stability of starch-proanthocyanidin complexes to in-vitro amylase digestion after hydrothermal processing. Food Chem 2023; 421:136182. [PMID: 37086517 DOI: 10.1016/j.foodchem.2023.136182] [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: 11/29/2022] [Revised: 04/10/2023] [Accepted: 04/15/2023] [Indexed: 04/24/2023]
Abstract
Proanthocyanidins (PA) form poorly digestible complexes with starch. The study examined amylase degradation mechanism and hydrothermal stability of starch-PA complexes. Sorghum-derived PA was complexed with wheat starch, reconstituted into flour (10% gluten added) and processed into crackers and pancakes. In vitro digestion profile of the complexes and products were characterized. The starch-PA complexes retained more (34-84%) fragments with degree of polymerization (DP) > 6,000 after 120 min digestion than controls (0-21%). Debranching further revealed higher retention of DP 11 - 30 chains in the digested starch-PA complexes than controls, suggesting amylopectin complexation contributed to reduced starch digestion. Starch-PA complexes retained reduced digestibility (50-56% higher resistant starch vs controls) in the cracker, but not pancake model. However, removing gluten from the pancake formulation restored the reduced digestibility of the starch-PA complexes. The starch-PA complexes are stable to hydrothermal processing, but can be disrupted by hydrophobic gluten proteins under excess moisture conditions.
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Affiliation(s)
- Suleiman A Althawab
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA
| | - Derrick B Amoako
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA
| | - George A Annor
- University of Minnesota, Food Science and Nutrition Department, Saint Paul, MN 55108, USA
| | - Joseph M Awika
- Texas A&M University, Department of Food Science & Technology, College Station, TX 77843, USA.
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35
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Zhang W, Zhu H, Rong L, Chen Y, Yu Q, Shen M, Xie J. Purple red rice bran anthocyanins reduce the digestibility of rice starch by forming V-type inclusion complexes. Food Res Int 2023; 166:112578. [PMID: 36914341 DOI: 10.1016/j.foodres.2023.112578] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/15/2022] [Accepted: 02/03/2023] [Indexed: 02/17/2023]
Abstract
Purple red rice bran, a by-product of the rice polishing process, contained abundant anthocyanins. However, most of them were discarded resulting in a waste of resources. This study investigated the effects of purple red rice bran anthocyanin extracts (PRRBAE) on the physicochemical properties and digestive properties of rice starch and its mechanism of action. Infrared spectroscopy and X-ray diffraction indicated that PRRBAE could interact with rice starch through non-covalent bonds to form intrahelical V-type complexes. The DPPH and ABTS+ assays showed that PRRBAE could confer better antioxidant activity on rice starch. In addition, the PRRBAE could increase the resistant starch content and decrease the enzyme activities by changing the tertiary and secondary structure of starch-digesting enzymes. Further, molecular docking suggested that aromatic amino acids play a key role in the interaction of starch-digesting enzymes with PRRBAE. These findings will contribute to a better understanding of the mechanism of PRRBAE reducing starch digestibility, and to the development of high value-added products and low glycemic index (GI) foods.
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Affiliation(s)
- Weidong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Haibin Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Liyuan Rong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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36
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Huang Q, Sun Q, Tang Z, Zeng X. K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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37
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Kaczmarek-Szczepańska B, Grabska-Zielińska S, Michalska-Sionkowska M. The Application of Phenolic Acids in The Obtainment of Packaging Materials Based on Polymers-A Review. Foods 2023; 12:foods12061343. [PMID: 36981267 PMCID: PMC10048273 DOI: 10.3390/foods12061343] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/15/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
This article provides a summarization of present knowledge on the fabrication and characterization of polymeric food packaging materials that can be an alternative to synthetic ones. The review aimed to explore different studies related to the use of phenolic acids as cross-linkers, as well as bioactive additives, to the polymer-based materials upon their application as packaging. This article further discusses additives such as benzoic acid derivatives (sinapic acid, gallic acid, and ellagic acid) and cinnamic acid derivatives (p-coumaric acid, caffeic acid, and ferulic acid). These phenolic acids are mainly used as antibacterial, antifungal, and antioxidant agents. However, their presence also improves the physicochemical properties of materials based on polymers. Future perspectives in polymer food packaging are discussed.
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Affiliation(s)
- Beata Kaczmarek-Szczepańska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
| | - Sylwia Grabska-Zielińska
- Department of Biomaterials and Cosmetics Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
| | - Marta Michalska-Sionkowska
- Department of Environmental Microbiology and Biotechnology, Faculty of Biological and Veterinary Sciences, Nicolaus Copernicus University in Toruń, 87-100 Toruń, Poland
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38
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Matmin J, Ibrahim SI, Mohd Hatta MH, Ricky Marzuki R, Jumbri K, Nik Malek NAN. Starch-Derived Superabsorbent Polymer in Remediation of Solid Waste Sludge Based on Water–Polymer Interaction. Polymers (Basel) 2023; 15:polym15061471. [PMID: 36987251 PMCID: PMC10051928 DOI: 10.3390/polym15061471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 03/06/2023] [Accepted: 03/08/2023] [Indexed: 03/18/2023] Open
Abstract
The purpose of this study is to assess water–polymer interaction in synthesized starch-derived superabsorbent polymer (S-SAP) for the treatment of solid waste sludge. While S-SAP for solid waste sludge treatment is still rare, it offers a lower cost for the safe disposal of sludge into the environment and recycling of treated solid as crop fertilizer. For that to be possible, the water–polymer interaction on S-SAP must first be fully comprehended. In this study, the S-SAP was prepared through graft polymerization of poly (methacrylic acid-co-sodium methacrylate) on the starch backbone. By analyzing the amylose unit, it was possible to avoid the complexity of polymer networks when considering S-SAP using molecular dynamics (MD) simulations and density functional theory (DFT). Through the simulations, formation of hydrogen bonding between starch and water on the H06 of amylose was assessed for its flexibility and less steric hindrance. Meanwhile, water penetration into S-SAP was recorded by the specific radial distribution function (RDF) of atom–molecule interaction in the amylose. The experimental evaluation of S-SAP correlated with high water capacity by measuring up to 500% of distilled water within 80 min and more than 195% of the water from solid waste sludge for 7 days. In addition, the S-SAP swelling showed a notable performance of a 77 g/g swelling ratio within 160 min, while a water retention test showed that S-SAP was capable of retaining more than 50% of the absorbed water within 5 h of heating at 60 °C. The water retention of S-SAP adheres to pseudo-second-order kinetics for chemisorption reactions. Therefore, the prepared S-SAP might have potential applications as a natural superabsorbent, especially for the development of sludge water removal technology.
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Affiliation(s)
- Juan Matmin
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
- Centre for Sustainable Nanomaterials, Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
- Correspondence: ; Tel.: +60-7-5535581
| | - Salizatul Ilyana Ibrahim
- Centre of Foundation Studies, Universiti Teknologi MARA Cawangan Selangor, Kampus Dengkil, Dengkil 43800, Selangor, Malaysia
| | - Mohd Hayrie Mohd Hatta
- Centre for Research and Development, Asia Metropolitan University, Johor Bahru 81750, Johor, Malaysia
| | - Raidah Ricky Marzuki
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
| | - Khairulazhar Jumbri
- Department of Fundamental and Applied Sciences, Universiti Teknologi PETRONAS, Seri Iskandar 32610, Perak, Malaysia
| | - Nik Ahmad Nizam Nik Malek
- Centre for Sustainable Nanomaterials, Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia UTM, Johor Bahru 81310, Johor, Malaysia
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39
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Ma Y, Ye F, Chen J, Ming J, Zhou C, Zhao G, Lei L. The microstructure and gel properties of linseed oil and soy protein isolate based-oleogel constructed with highland barley β-glucan and its application in luncheon meat. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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40
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Guo J, Gutierrez A, Tan L, Kong L. Considerations and Strategies for Optimizing Health Benefits of Resistant Starch. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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41
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Chen X, Zhang Y, Zou Y, Li L, Yan J, Chen S, Zhang S, Zhu J. Heat-induced amorphous aggregates assembly of soy protein modulate in vitro digestibility of potato starch. Int J Biol Macromol 2023; 227:222-230. [PMID: 36509202 DOI: 10.1016/j.ijbiomac.2022.12.058] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 11/28/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
This research focused on the characteristics of amorphous aggregates derived from soy protein (SPAA), and their effects on the structural, physicochemical, and digestive properties of potato starch (PS). The SPAA induced by different heating temperatures at pH 7.0 formed an inhomogeneous spherical structure. The presence of SPAA could improve the degree of short-range order of starch, increase thermal stability, reduce pasting viscosity and breakdown, and setback viscosity values of PS. For the PS complexed with SPAAs under simulated cooking conditions, the fraction of digested starch at 300 min (C300) decreased by 6-14 %, and rapid digestible starch content (RDS) decreased by 18-25 %, while the slowly digestible starch (SDS) and resistant starch (RS) increased by 0.4-3 % and 15-23 %, respectively. The SPAA at higher temperature treatment (SPAA130) reduced digestive rate coefficient (k) values more significantly than SPAA at a lower temperature (SPAA70, SPAA90, SPAA110). And the SPAA had no inhibitory effect on α-amylase. The results of this study would significantly contribute to expanding the theoretical information about protein regulation in starch digestion and promoting the development of healthy foods with digestion-resistant properties.
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Affiliation(s)
- Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Yuge Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuan Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jingkun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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42
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Characterization of gallic acid-Chinese yam starch biodegradable film incorporated with chitosan for potential use in pork preservation. Food Res Int 2023; 164:112331. [PMID: 36737924 DOI: 10.1016/j.foodres.2022.112331] [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: 09/08/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
The widely use of petroleum-based plastics causes serious environmental pollution and oil resource shortage. In this work, biodegradable films were prepared based on gallic acid (GA)-induced Chinese yam starch (YS) and chitosan (CS). The fresh-keeping effect of biodegradable films on the pork meat preservation were investigated. The prepared GA/YS/CS biodegradable films exhibited thinner thickness and better light transmittance, because CS effectively decreased the viscosity of film-forming solution and weaken its internal link structure. The SEM results and mechanical results revealed that the YS, GA, and CS had a good compatibility, GA modification and adding CS markedly improved the tensile strength of YS-based film, because the interaction between CS and starch molecular was facilitate owing to the NH3+ of CS tended to form hydrogen bonds with the hydroxyl group of starch. Sensory analysis results suggested that GA/YS/CS films can effectively improve the quality of pork during storage compared to the package of polyethylene film. In summary, the prepared GA/YS/CS film in this work had practical application potential in pork preservation due to its excellent mechanical, antibacterial, oxidation resistance properties, and the development and application of biodegradable starch film can greatly reduce the increasingly serious environmental pollution pressure.
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43
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Electron beam irradiation pretreatment enhances the formation of granular starch-phenolics complexes. Food Res Int 2023; 163:112288. [PMID: 36596194 DOI: 10.1016/j.foodres.2022.112288] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Starch-phenolics complex generated by the interaction between starch and phenolic acids had improved characteristics than the native starch, but the efficient preparation of such complex is still challenging. In this study, we proposed a new method for the preparation of starch-phenolics complexes under the pretreatment of electron beam irradiation (EBI). Four structurally similar monomeric phenolic acids including gallic acid (GA), 3,4-Dihydroxy-5-methoxybenzoic acid (3MGA), syringic acid (SA) and vanillic acid (VA), which naturally existed in Tartary buckwheat (TB) seeds, were complexed with native and EBI-pretreated TB starch. The results showed that the complexation between starch and 3MGA was the strongest, more than 30 mg of 3MGA was complexed with 1 g of starch. The complexation did not affect the particle morphology and A-type structure of starch, but changed the crystal structure order and promoted the strength of hydrogen bond, which may lead to the formation of granular complex. EBI pretreatment can significantly promote the complexation by enhancing hydrogen bonds as indicated by a broader band at 3500 ∼ 3100 cm-1 in the FT-IR spectra. In addition, EBI pretreatment helped to build a tighter bond and higher crystallinity, increase the particle size and iodine binding capacity, and decrease turbidity to inhibit retrogradation of starch. The 1H NMR of complexes indicated that EBI pretreatment could provide more accessibility for starch to interact with phenolics by creating a spacious microenvironment for 1H (α1 → 4). Above all, EBI pretreatment enhanced the formations of starch-phenolics complexes.
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44
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Nag S, Majumder S. Starch, gallic acid, their inclusion complex and their effects in diabetes and other
diseases—A
review. Food Sci Nutr 2022; 11:1612-1621. [PMID: 37051339 PMCID: PMC10084954 DOI: 10.1002/fsn3.3208] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/29/2022] Open
Abstract
Starch is the most important energy-providing component of food. It is useful for maintaining the structural and rheological consistency of food, ad thus, in turn, is responsible for maintaining the freshness of food. Polyphenols are present in plant products in huge amounts as secondary metabolites. Gallic acid, one of the potent plant polyphenols, has been reported to have excellent anti-inflammatory, antioxidative, anticarcinogenic, microbicidal, and antidiabetic properties. Till date, very few articles on the starch-polyphenol inclusion complex are present. Quite a few hypotheses have been proposed as to how the formation of an inclusion complex of starch with polyphenol can slower the digestion or the hydrolysis of starch. The efficient qualities of starch-polyphenol systems, such as reduced starch digestion, lower blood glucose and preserving food freshness, have formed a necessity for investigation in this area. The focus of this review centers on the recent research on starch-polyphenol interactions and starch-gallic acid inclusion complexes in native and extruded food systems, as well as how the production of these complexes can aid in the treatment of diseases, particularly diabetes mellitus.
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Affiliation(s)
- Sayoni Nag
- Department of Biotechnology Brainware University Barasat India
| | - Suman Majumder
- Department of Biotechnology Brainware University Barasat India
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45
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Promoting starch interaction with caffeic acid during hydrothermal treatment for slowing starch digestion. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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46
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Comparative Evaluation of Hydrothermally Produced Rice Starch-Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication. Foods 2022; 11:foods11233826. [PMID: 36496635 PMCID: PMC9736625 DOI: 10.3390/foods11233826] [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: 11/04/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
A thorough investigation of the viability of rice starch conjugation with three different phenolic compounds-gallic acid, sinapic acid, and crude Mon-pu (Glochidion wallichianum Muell Arg) (MP) extract-was conducted using a variety of developed methods which modified the techno-functionality and digestibility of the end product. With and without the aid of ultrasonication (US), phenolic compounds were complexed with hydrothermally pre-gelatinized rice starch prepared using distilled water or plasma-activated water (PAW). The in vitro digestibility, structural features, rheological and thermal properties, and in vitro antioxidant activity of starch-phenolic complexes were evaluated. The US-assisted starch-MP complex in water had the highest complexing index (CI) value (77.11%) and resistant starch (RS) content (88.35%), resulting in a more compact and stable ordered structure. In all complexes, XRD revealed a new minor crystalline region of V-type, which was stabilized by hydrogen bonding as defined by FTIR and H1-NMR. Polyphenols caused a looser gel structure of starch, as imaged by a scanning electron microscope (SEM). Starch-phenolic complexes outperformed other complexes in terms of in vitro antioxidant activity. Gallic acid addition to starch molecules boosted DPPH scavenging activity, notably when synthesized in PAW regardless of US assistance, although having lower CI and RS values than the MP complex. Therefore, this research lays the groundwork for the efficient production of functional food ingredients based on rice starch and polyphenols.
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Dual complexation using heat moisture treatment and pre-gelatinization to enhance Starch–Phenolic complex and control digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108280] [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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48
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Zheng B, Liu Z, Chen L, Qiu Z, Li T. Effect of starch-catechin interaction on regulation of starch digestibility during hot-extrusion 3D printing: Structural analysis and simulation study. Food Chem 2022; 393:133394. [PMID: 35688087 DOI: 10.1016/j.foodchem.2022.133394] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 05/30/2022] [Accepted: 06/01/2022] [Indexed: 11/04/2022]
Abstract
Recent developments of hot-extrusion 3D printing (HE-3DP) have made it possible to manipulate starch digestibility. This work investigated the regulating mechanism of starch-catechin (EC) interactions on rice starch digestibility during HE-3DP by using modern analytical techniques and computational models. The results showed that the HE-3DP processing with starch-EC interactions could significantly decrease the starch digestibility (p < 0.05) due to the formation of ordered structures including short-range ordered structure, nano-aggregates and V-type crystalline structure. Meanwhile, molecular dynamics simulations were performed to reveal the mechanism of EC as an enzyme inhibitor to enhance the resistant starch contents of rice starch to 46.1%. Results showed that EC could loosely attach to starch chains, thereby facilitating binding to Trp59 of pancreatic α-amylase and preventing starch from binding to its active pocket. These findings provide useful structural information for EC to reduce starch digestibility in the HE-3DP environment.
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Affiliation(s)
- Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zipeng Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Zhipeng Qiu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Tianjie Li
- Department of Physics, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong SAR.
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Ngo TV, Kusumawardani S, Kunyanee K, Luangsakul N. Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods 2022; 11:3384. [PMID: 36359996 PMCID: PMC9658643 DOI: 10.3390/foods11213384] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/19/2022] [Accepted: 10/24/2022] [Indexed: 07/25/2023] Open
Abstract
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch-polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze-thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch-polyphenol complexes could improve their application in the food industry.
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Chi C, Shi M, Zhao Y, Chen B, He Y, Wang M. Dietary compounds slow starch enzymatic digestion: A review. Front Nutr 2022; 9:1004966. [PMID: 36185656 PMCID: PMC9521573 DOI: 10.3389/fnut.2022.1004966] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022] Open
Abstract
Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou, China
- *Correspondence: Chengdeng Chi
| | - Miaomiao Shi
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yingting Zhao
- Center for Nutrition and Food Sciences, The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, Australia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Meiying Wang
- School of Engineering, University of Guelph, Guelph, ON, Canada
- Meiying Wang
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