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Singh GP, Bangar SP, Aayush K, Yang T, Verma R, Kuca K, Kumar D, Phimolsiripol Y. Value addition of mango kernel for development and characterization of starch with starch nanoparticles for packaging applications. Int J Biol Macromol 2024; 274:133185. [PMID: 38880462 DOI: 10.1016/j.ijbiomac.2024.133185] [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: 10/08/2023] [Revised: 05/23/2024] [Accepted: 06/13/2024] [Indexed: 06/18/2024]
Abstract
The present research was conducted to explore the potential of mango kernel starch from the Chaunsa variety to develop starch and starch nanoparticles (SNPs) based films. The investigation included starch isolation from mango kernel followed by the preparation of SNPs by acid hydrolysis and a thorough examination of various physicochemical properties for film formation. The properties of SNPs were found to be distinctly different from those of native starch. SNPs exhibited an aggregated form with an irregular surface, whereas native starch had an oval and elongated shape with a smooth surface. X-ray diffraction (XRD) analysis confirmed that the starch type in SNPs was of the A-type. Additionally, the pasting properties of SNPs were minimal due to the acid hydrolysis process. SNP-based composite film was developed with (5 %) SNP concentration added. This successful incorporation of SNPs enhanced biodegradability, with complete degradation occurring within three weeks. Moreover, the composite films displayed increased burst strength, measuring 1303.51 ± 73.7 g, and lower water vapor transmission rates (WVTR) at (7.40 ± 0.50) × 10-3 g per square meter per second and reduced water solubility at 35.32 ± 3.0 %. This development represents a significant advancement in the field of eco-friendly packaging materials.
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Affiliation(s)
- Gurvendra Pal Singh
- Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India; Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson 29634, USA; Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
| | - Krishna Aayush
- Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India; Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Tianxi Yang
- Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada
| | - Rachna Verma
- Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India; Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec Kralove 50003, Czech Republic
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, Hradec Kralove 50003, Czech Republic
| | - Dinesh Kumar
- Shoolini University of Biotechnology and Management Sciences, Bajhol, PO Sultanpur, Distt., Solan 173229, HP, India.
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Safdar B, Liu S, Cao J, Zhang T, Li H, Pang Z, Liu X. Plant-based fascia tissues: Exploring materials and techniques for realistic simulation. Food Chem 2024; 459:140464. [PMID: 39024867 DOI: 10.1016/j.foodchem.2024.140464] [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: 04/03/2024] [Revised: 07/02/2024] [Accepted: 07/12/2024] [Indexed: 07/20/2024]
Abstract
The growing demand for sustainable and ethical food options has led to significant advancements in plant-based meat substitutes (PBMS). PBMS have made considerable progress in simulating the taste, texture, and sensory properties of animal meat. Connective tissue is a fundamental component of animal meat that significantly influences tenderness, texture, and sensory properties. However, the imitation of realistic connective tissues has received relatively less attention in the PBMS industry. The current work focuses on exploring materials and techniques for the replication of plant-based connective tissues (PBCT). By understanding the structural and functional characteristics of animal connective tissues (ACT), it is possible to replicate these characteristics in PBCT. Hydrogels, with their ability to simulate certain properties of ACT, present a viable material for the creation of PBCT. To achieve the desired simulation, their mechanical and structural properties need to be enhanced by using several materials and several physical techniques.
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Affiliation(s)
- Bushra Safdar
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - Shuqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - Tianyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
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3
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Huang Z, Feng W, Zhang T, Miao M. Structure and functional characteristics of starch from different hulled oats cultivated in China. Carbohydr Polym 2024; 330:121791. [PMID: 38368094 DOI: 10.1016/j.carbpol.2024.121791] [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: 09/14/2023] [Revised: 12/27/2023] [Accepted: 01/05/2024] [Indexed: 02/19/2024]
Abstract
This work aimed to evaluate the structure and functional characteristics of starch from ten hulled oat cultivars grown in different locations in China. The protein, phosphorus, amylose, and starch contents were 0.2-0.4 %, 475.7-691.8 ppm, 16.2-23.0 %, and 93.6-96.7 %, respectively. All the starches showed irregular polygonal shapes and A-type crystallization with molecular weights ranging from 7.2 × 107 to 4.5 × 108 g/mol. The amounts of amylopectin A (DP 6-12), B1 (DP 13-24), B2 (DP 25-36), and B3 (DP > 36) chains were in the ranges of 10.3-16.0 %, 54.5-64.8 %, 16.5-21.1 %, and 4.9-13.1 %, respectively. The starches differed significantly in gelatinization temperatures, pasting viscosity, solubility, swelling power, rheological properties, and digestion parameters. The results revealed that the larger particle size could increase the peak viscosity of the starch paste. The presence of phosphorus increased the gelatinization temperature and enhanced the resistant starch content. The starch granules with higher crystallinity contained a higher proportion of phosphate, which increased final viscosity and setback viscosity but decreased rapidly digestible starch. Overall, oat starch with a high phosphorus content could be used to prepare low-glycemic-index food for diabetes patients.
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Affiliation(s)
- Zhihao Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Wenjuan Feng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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4
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Barandiaran A, Montanes N, Gomez-Caturla J, Balart R, Florez-Prieto MA, Ávila-Martin L, Perilla JE. "Development and characterization of edible films based on starch isolated from different Colombian potato varieties". Int J Biol Macromol 2024; 263:130165. [PMID: 38367784 DOI: 10.1016/j.ijbiomac.2024.130165] [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: 10/30/2023] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/19/2024]
Abstract
This work reports on the extraction and characterization of the behavior of starch from residues of several potato varieties (Criolla, Sabanera and Pastusa) of Colombian origin from the Andean region using different techniques and the evaluation of the effect of citric acid (CA) on the grain morphology. Additionally, films were produced with each one of the extracted starches and glycerol. Pastusa variety starch shows a higher granule size than the other varieties and Pastusa starch shows lower amylose content compared to Sabanera and Criolla. Criolla and Pastusa starches exhibit more thermal stability than Sabanera starch. Starch-glycerol films were also produced using the cast solving method. The films were mechanically analyzed by tensile test and the barrier properties were assessed by water vapor permeability (WVP). The tensile strength of the films varied in the 2.0-2.4 MPa range, while the elongation at break was comprised between 25 and 32 %. With regard to water vapor permeability, the obtained values fall within the 4-7 × 10-10 g m-1 s-1 Pa-1 range. It was observed that the thickness of the films and the protein content affected water vapor permeability, increasing this value at higher levels of thickness.
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Affiliation(s)
- A Barandiaran
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain; Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia.
| | - N Montanes
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - J Gomez-Caturla
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - R Balart
- Instituto de Tecnología de Materiales (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Alicante, Spain
| | - M A Florez-Prieto
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - L Ávila-Martin
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
| | - Jairo E Perilla
- Grupo de Procesos Químicos y Bioquímicos, Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Av. Cra. 30 N°45-03 ED 453 Of. 320, Bogotá 111321, Colombia
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Shen M, Huang K, Sun Z, Yu Z, Cao H, Zhang Y, Guan X. Effect of milling and defatting treatment on texture and digestion properties of oat rice. Food Chem X 2024; 21:101135. [PMID: 38304051 PMCID: PMC10831495 DOI: 10.1016/j.fochx.2024.101135] [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: 09/09/2023] [Revised: 12/19/2023] [Accepted: 01/09/2024] [Indexed: 02/03/2024] Open
Abstract
Oat rice with great sensory acceptance was developed based on the combination method of milling and defatting (petroleum ether) treatment. In this study, the effect of milling and defatting treatment on the texture and digestion properties of oat rice was investigated. Results showed that milling and defatting treatment enhanced stickiness, enthalpy, and starch digestibility. The pasting temperature and hardness of oat rice were reduced. The lipid content of oat rice was significantly reduced by milling and defatting treatment, leading to a decrease in the formation of starch-lipid complex. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that the application of milling and defatting treatments led to a reduction in the content of starch-lipid complexes in oats during the cooking process. Milling and defatting significantly enhanced both the rapid and slow digestion rates of oat rice. Specifically, the rapid digestion rate was found to be 2.5 times higher than the slow digestion rate. The nutritive components of oat rice were properly preserved, and the viscosity and elasticity of oat rice reached the maximum when milling for 40 s and defatting. This study provides a theoretical basis for oat products.
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Affiliation(s)
- Meng Shen
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Zhu Sun
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Zhiquan Yu
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
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6
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Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023; 253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [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: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.
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Affiliation(s)
- Mohammad Amaan Seh
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India.
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India.
| | - Shubli Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Hilal A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Samar Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Monisa Yousouf
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gousia Gani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gurkirat Kaur
- Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Immad A Shah
- Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India
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Haș IM, Vodnar DC, Bungau AF, Tarce AG, Tit DM, Teleky BE. Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation. Foods 2023; 12:3544. [PMID: 37835197 PMCID: PMC10572914 DOI: 10.3390/foods12193544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Interest in functional foods is continuously increasing, having the potential to be an ally in reducing cardiometabolic risk factors. This study focuses on developing and evaluating oat- and millet-based snack bars enriched with freeze-dried elderberry powder (FDEBP), aiming to combine great taste with enhanced nutritional value, antioxidant properties, and prebiotic potential. The research encompassed a sensory evaluation, nutritional assessment, and rheological analysis of the snack bars. A hedonic test was conducted to gauge consumer preferences and overall liking, providing insights into taste, texture, and acceptance. Sensory evaluation revealed positive feedback from participants, and acceptance rating scores ranged from 7 to 8.04, the best score recorded by one of the enhanced bars with 1% FDEBP. The rheological analysis determined the bars' dynamic storage modulus (G') and loss modulus (G″), assessing the material's elasticity and mechanical properties. Results showed that the incorporation of 0.5% and 1% FDEBP in the oat and millet snack bars significantly impacted their rheological properties, enhancing structural strength. Nutritional analysis demonstrated that the snack bars provided a complete mix of macronutrients required in a daily diet. The study sheds light on the potential of functional snack bars enriched with FDEBP, offering a delectable way to access essential nutrients and bioactive compounds in a minimally processed form, without the addition of sweeteners or additives, friendly to the gut microbiota.
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Affiliation(s)
- Ioana Mariana Haș
- Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania; (I.M.H.); (A.F.B.)
| | - Dan-Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Alexa Florina Bungau
- Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania; (I.M.H.); (A.F.B.)
| | - Alexandra Georgiana Tarce
- Medicine Program of Study, Faculty of Medicine and Pharmacy, University of Oradea, 410073 Oradea, Romania;
| | - Delia Mirela Tit
- Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
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Sirotkin AV. The Effect of Dietary Oat Consumption and Its Constituents on Fat Storage and Obesity. Physiol Res 2023; 72:S157-S163. [PMID: 37565419 PMCID: PMC10660577 DOI: 10.33549/physiolres.934957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Accepted: 11/23/2022] [Indexed: 12/01/2023] Open
Abstract
This review is to summarize and analyze the currently available knowledge concerning the action of oat (Avena sativa L.) consumption on obesity, as well as possible constituents and extra- and intracellular mediators responsible for its anti-obesity effect. The oat constituents could reduce fat storage via several mediatory mechanisms - brain centers regulating appetite, gastrointestinal functions, gut bacteria, fat synthesis and metabolism and maybe via changes in oxidative processes, steroid hormones receptors and adipose tissue vascularization. Several oat constituents (starch, fiber and beta-glucan) could have anti-obesity properties, whilst one oat constituent (starch or fiber) could affect fat storage via several mechanisms of action.
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Affiliation(s)
- A V Sirotkin
- Department of Zoology and Anthropology, Constantine the Philosopher University in Nitra, Nitra, Slovak Republic.
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Banaś K, Lenartowicz P, Staś M, Dziuk B, Siodłak D. Insight into the Structure of Victorin, the Host-Selective Toxin from the Oat Pathogen Cochliobolus victoriae. Studies of the Unique Dehydroamino Acid β-Chlorodehydroalanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37486973 PMCID: PMC10401702 DOI: 10.1021/acs.jafc.3c01387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/26/2023]
Abstract
Victorins, a family of peptide toxins, produced by the fungal pathogen Cochliobolus victoriae and responsible for disease of some oat varieties, contain a β-chlorodehydroalanine residue, ΔAla(βCl). To determine the conformational properties of this unique dehydroamino acid, a series of model compounds was studied using X-ray, NMR, and FT-IR methods, supported by theoretical calculations. The ΔAla(βCl) geometrical isomers differ in conformational profile. The isomer Z prefers the helical conformation α (φ, ψ = -61°, -24°), PPII type conformation β (φ, ψ = -47°, 136°), and semiextended conformation β2 (φ, ψ = -116°, 9°) in weakly and more polar solutions. The isomer E prefers mainly the extended conformation C5 (φ, ψ = -177°, 160°), but with an increase of the environment polarity also conformations β (φ, ψ = -44°, 132°) and α (φ, ψ = -53°, -39°). In the most stable conformations the N-H···Cl hydrogen bond (5γ) occurs, created between the chlorine atom of the side chain and the N-H donor of the flanking amide group. The method of synthesis of the β-chlorodehydroalanine residue is proposed, by chlorination of dehydroalanine and then the photoisomerization from the isomer Z to E. The presented results indicate that the assignment of the geometrical isomer of the ΔAla(βCl) residue in naturally occurring victorins still remains an open question, despite being crucial for biological activity.
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Affiliation(s)
- Karolina Banaś
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
| | - Paweł Lenartowicz
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
| | - Monika Staś
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
| | - Błażej Dziuk
- Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wroclaw, Poland
- Faculty of Chemistry, University of Wroclaw, Joliot-Curie 14, Wroclaw 50-383, Poland
| | - Dawid Siodłak
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
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Alemayehu GF, Forsido SF, Tola YB, Amare E. Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa) Grains and Oat-Based Fermented Food Products. ScientificWorldJournal 2023; 2023:2730175. [PMID: 37492342 PMCID: PMC10365923 DOI: 10.1155/2023/2730175] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 03/27/2023] [Accepted: 07/04/2023] [Indexed: 07/27/2023] Open
Abstract
Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly β-glucan, which has outstanding functional properties and is extremely important in human nutrition. β-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.
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Affiliation(s)
| | | | - Yetenayet B. Tola
- Department of Post-Harvest Management, Jimma University, Jimma, Ethiopia
| | - Endale Amare
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
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11
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Meng Z, Wang L, Mo R, Zheng K, Li W, Lu Y, Qin C. Nitrogen doped magnetic porous carbon derived from starch of oatmeal for efficient activation peroxymonosulfate to degradation sulfadiazine. Int J Biol Macromol 2023:125579. [PMID: 37379945 DOI: 10.1016/j.ijbiomac.2023.125579] [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: 02/22/2023] [Revised: 05/26/2023] [Accepted: 06/24/2023] [Indexed: 06/30/2023]
Abstract
Nitrogen doped magnetic porous carbon catalyst based on starch of oatmeal was obtained by mixing and pyrolysis process, and its catalytic activity of peroxymonosulfate activation for sulfadiazine degradation was evaluated. When ratio of oatmeal/urea/iron was 1: 2: 0.1, CN@Fe-10 had the best catalytic activity to degrade sulfadiazine. Around 97.8 % removal of 20 mg L-1 sulfadiazine was achieved under incorporating of 0.05 g L-1 catalyst and 0.20 g L-1 peroxymonosulfate. Good adaptability, stability and universality of CN@Fe-10 were verified under different conditions. Electron paramagnetic resonance and radical quenching test suggested that surface-bound reactive oxides species and singlet oxygen were the main reactive oxides species in this reaction. Electrochemical analysis indicated that CN@Fe-10 had a good electrical conductivity and electron transferred did occur among CN@Fe-10 surface, peroxymonosulfate and sulfadiazine. X-ray photoelectron spectroscopy suggested that Fe0, Fe3C, pyridine nitrogen and graphite nitrogen were the potential active sites for peroxymonosulfate activation. Therefore, the work provided a practical approach for recycling biomass.
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Affiliation(s)
- Zhifei Meng
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, China
| | - Liqiang Wang
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, China
| | - Ruixing Mo
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, China
| | - Kewang Zheng
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, China; Key Laboratory for Biomass-Resource Chemistry and Environmental Biotechnology of Hubei Province, Wuhan University, Wuhan, China.
| | - Wei Li
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, China.
| | - Yunlai Lu
- Hubei Yunlai Plastic Technology Co., Ltd., Xiaogan, China
| | - Caiqin Qin
- School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, China; Key Laboratory for Biomass-Resource Chemistry and Environmental Biotechnology of Hubei Province, Wuhan University, Wuhan, China
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12
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Tosif MM, Bains A, Sadh PK, Sarangi PK, Kaushik R, Burla SVS, Chawla P, Sridhar K. Loquat seed starch - Emerging source of non-conventional starch: Structure, properties, and novel applications. Int J Biol Macromol 2023:125230. [PMID: 37301342 DOI: 10.1016/j.ijbiomac.2023.125230] [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: 04/11/2023] [Revised: 05/26/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
Recently, non-conventional sources of starch have attracted attention due to their potential to provide cost-effective alternatives to traditional starch. Among non-conventional starches, loquat (Eriobotrya japonica) seed starch is an emerging source of starch consisting of the amount of starch (nearly 20 %). Due to its unique structure, functional properties, and novel applications, it could be utilized as a potential ingredient. Interestingly, this starch has similar properties as commercial starches including high amylose content, small granule size, and high viscosity and heat stability, making it an attractive option for various food applications. Therefore, this review mainly covers the fundamental understanding of the valorization of loquat seeds by extracting the starch using different isolation methods, with preferable structural, morphological, and functional properties. Different isolation and modification methods (wet milling, acid, neutral and alkaline) are effectively used to obtain higher amounts of starch are revealed. Moreover, insight into various analytical techniques including scanning electron microscopy, differential scanning calorimetry, and X-ray diffraction used to characterize the molecular structure of the starch are discussed. In addition, the effect of shear rate and temperature on rheological attributes with solubility index, swelling power, and color is revealed. Besides, this starch contains bioactive compounds that have shown a positive impact on the enhancement of the shelf-life of the fruits. Overall, loquat seed starches have the potential to provide sustainable and cost-effective alternatives to traditional starch sources and can lead to novel applications in the food industry. Further research is needed to optimize processing techniques and develop value-added products that can be produced at a large scale. However, there is relatively limited published scientific evidence on the structural and morphological characteristics of loquat seed starch. Thus, in this review, we focused on different isolation techniques of loquat seed starch, its structural and functional characteristics, along with potential applications.
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Affiliation(s)
- Mansuri M Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, Punjab, India
| | - Pardeep Kumar Sadh
- Department of Biotechnology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795004, Manipur, India
| | - Ravinder Kaushik
- School of Health Sciences, University of Petroleum and Energy Studies, Dehradun 248007, Uttarakhand, India
| | | | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
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13
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Liu Q, Yuan H, Xu J, Cui D, Xiong G, Schwarzacher T, Heslop-Harrison JS. The mitochondrial genome of the diploid oat Avena longiglumis. BMC PLANT BIOLOGY 2023; 23:218. [PMID: 37098475 PMCID: PMC10131481 DOI: 10.1186/s12870-023-04217-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 04/06/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Avena longiglumis Durieu (2n = 2x = 14) is a wild relative of cultivated oat (Avena sativa, 2n = 6x = 42) with good agronomic and nutritional traits. The plant mitochondrial genome has a complex organization and carries genetic traits of value in exploiting genetic resources, not least male sterility alleles used to generate F1 hybrid seeds. Therefore, we aim to complement the chromosomal-level nuclear and chloroplast genome assemblies of A. longiglumis with the complete assembly of the mitochondrial genome (mitogenome) based on Illumina and ONT long reads, comparing its structure with Poaceae species. RESULTS The complete mitochondrial genome of A. longiglumis can be represented by one master circular genome being 548,445 bp long with a GC content of 44.05%. It can be represented by linear or circular DNA molecules (isoforms or contigs), with multiple alternative configurations mediated by long (4,100-31,235 bp) and medium (144-792 bp) size repeats. Thirty-five unique protein-coding genes, three unique rRNA genes, and 11 unique tRNA genes are identified. The mitogenome is rich in duplications (up to 233 kb long) and multiple tandem or simple sequence repeats, together accounting for more than 42.5% of the total length. We identify homologous sequences between the mitochondrial, plastid and nuclear genomes, including the exchange of eight plastid-derived tRNA genes, and nuclear-derived retroelement fragments. At least 85% of the mitogenome is duplicated in the A. longiglumis nuclear genome. We identify 269 RNA editing sites in mitochondrial protein-coding genes including stop codons truncating ccmFC transcripts. CONCLUSIONS Comparative analysis with Poaceae species reveals the dynamic and ongoing evolutionary changes in mitochondrial genome structure and gene content. The complete mitochondrial genome of A. longiglumis completes the last link of the oat reference genome and lays the foundation for oat breeding and exploiting the biodiversity in the genus.
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Affiliation(s)
- Qing Liu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization / Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China.
- South China National Botanical Garden, Guangzhou, 510650, China.
- Center for Conservation Biology, Core Botanical Gardens, Chinese Academy of Sciences, Guangzhou, 510650, China.
| | - Hongyu Yuan
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization / Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
- South China National Botanical Garden, Guangzhou, 510650, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Jiaxin Xu
- College of Plant Protection, South China Agricultural University, Guangzhou, 510642, China
| | - Dongli Cui
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization / Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
- South China National Botanical Garden, Guangzhou, 510650, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Gui Xiong
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization / Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
- South China National Botanical Garden, Guangzhou, 510650, China
- University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Trude Schwarzacher
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization / Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China
- South China National Botanical Garden, Guangzhou, 510650, China
- Department of Genetics and Genome Biology, Institute for Environmental Futures, University of Leicester, Leicester, LE1 7RH, UK
| | - John Seymour Heslop-Harrison
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization / Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, 510650, China.
- South China National Botanical Garden, Guangzhou, 510650, China.
- Department of Genetics and Genome Biology, Institute for Environmental Futures, University of Leicester, Leicester, LE1 7RH, UK.
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14
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Qian X, Sun B, Gu Y, Ma S, Wang X. Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism. Int J Biol Macromol 2023; 238:124139. [PMID: 36958455 DOI: 10.1016/j.ijbiomac.2023.124139] [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: 09/02/2022] [Revised: 02/16/2023] [Accepted: 03/19/2023] [Indexed: 03/25/2023]
Abstract
The aim of this study was to investigate the effect and mechanism of partially gelatinized starch in oat flour on the rheological characteristics of the oat batter and the quality of steamed oat cakes. The results showed that an increase in the gelatinization degree of oat flour destroyed the starch granular structure and the long-range molecular order of starch, accompanied by a decrease of crystallinity from 22.28 % to 8.72 % and the formation of a starch-lipid complex. The increased gelatinization degree of oat flour destroyed the protein network and promoted the formation of the starch gel network in oat batter. Meanwhile, the addition of gelatinized oat flour enhanced the elastic behavior of the oat batter and the gas retention ability of the fermented oat batter, while decreased the total gas volume from 1075.5 mL to 827.0 mL. The steamed oat cake containing 50 % gelatinization degree of oat flour (G50) showed moderate hardness, springiness and chewiness, as well as the largest cell area fraction (37.35 %), due to the formation of a dense starch gel-protein double network and the enhancement of long/short-range molecular order of starch. Thus, this study provided the feasibility of improving the quality of oat-based fermented products by changing the gelatinization degree of oat starch.
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Affiliation(s)
- Xiaojie Qian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Yujuan Gu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China.
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15
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Pinho LS, Patel BK, Campanella OH, Rodrigues CEDC, Favaro-Trindade CS. Microencapsulation of Carotenoid-Rich Extract from Guaraná Peels and Study of Microparticle Functionality through Incorporation into an Oatmeal Paste. Foods 2023; 12:foods12061170. [PMID: 36981097 PMCID: PMC10048682 DOI: 10.3390/foods12061170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/02/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
The peels of guaraná (Paullinia cupana) fruit contain abundant carotenoid content, which has demonstrated health benefits. However, these compounds are unstable in certain conditions, and their application into food products can be changed considering the processing parameters. This study aimed to encapsulate the carotenoid-rich extract from guaraná peels by spray drying (SD), characterize the microparticles, investigate their influence on the pasting properties of oatmeal paste, and evaluate the effects of temperature and shear on carotenoid stability during the preparation of this product. A rheometer with a pasting cell was used to simulate the extrusion conditions. Temperatures of 70, 80, and 90 °C and shear rates of 50 and 100 1/s were the parameters evaluated. Microparticles with a total carotenoid content between 40 and 96 µg/g were obtained. Over the storage period, carotenoid stability, particle size, color, moisture, and water activity varied according to the core:carrier material proportion used. Afterward, the formulation SD1:2 was selected to be incorporated in oatmeal, and the paste viscosity was influenced by the addition of this powder. β-carotene retention was higher than that of lutein following the treatment. The less severe treatment involving a temperature of 70 °C and a shear rate of 50 1/s exhibited better retention of total carotenoids, regardless of whether the carotenoid-rich extract was encapsulated or non-encapsulated. In the other treatments, the thermomechanical stress significantly influenced the stability of the total carotenoid. These results suggest that the addition of encapsulated carotenoids to foods prepared at higher temperatures has the potential for the development of functional and stable products.
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Affiliation(s)
- Lorena Silva Pinho
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Bhavesh K. Patel
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Osvaldo H. Campanella
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, Ohio State University (OSU), Columbus, OH 43210, USA
| | - Christianne Elisabete da Costa Rodrigues
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
| | - Carmen Sílvia Favaro-Trindade
- Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), Pirassununga 13635-900, São Paulo, Brazil; (L.S.P.)
- Correspondence:
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16
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Sinkovič L, Rakszegi M, Pipan B, Meglič V. Compositional Traits of Grains and Groats of Barley, Oat and Spelt Grown at Organic and Conventional Fields. Foods 2023; 12:foods12051054. [PMID: 36900571 PMCID: PMC10001039 DOI: 10.3390/foods12051054] [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: 01/10/2023] [Revised: 02/27/2023] [Accepted: 03/01/2023] [Indexed: 03/06/2023] Open
Abstract
Barley, oats, or spelt consumed as minimally processed whole grains provide several health benefits, especially when grown under organic field management conditions. Therefore, the effects of organic and conventional farming on the compositional traits (protein, fibre, fat, and ash) of barley, oat, and spelt grains and groats were compared using three winter barley varieties ('Anemone', 'BC Favorit', and 'Sandra'), two spring oat varieties ('Max' and 'Noni'), and three spelt varieties ('Ebners Rotkorn', 'Murska bela', and 'Ostro'). Groats were produced from harvested grains by a combination of threshing, winnowing, and brushing/polishing. Multitrait analysis showed significant differences between species, field management practices, and fractions, with clear compositional differences between organic and conventional spelt. Barley and oat groats had a higher thousand kernel weight (TKW) and β-glucan, but lower crude fibre, fat, and ash contents than the grains. The composition of the grains of the different species differed significantly for more traits (TKW, fibre, fat, ash, and β-glucan) than that of the groats (TKW and fat), while field management only affected the fibre content of the groats and the TKW, ash, and β-glucan contents of the grains. The TKW, protein, and fat contents of the different species differed significantly under both conventional and organic growing conditions, while the TKW and fibre contents of grains and groats differed under both systems. The caloric value of the final products of barley, oats, and spelt groats ranged from 334-358 kcal/100 g. This information will be useful for not only the processing industry, but also for breeders and farmers, and last, but not least, for consumers.
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Affiliation(s)
- Lovro Sinkovič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva ulica 17, SI-1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-1-280-52-78
| | - Marianna Rakszegi
- Cereal Breeding Department, Agricultural Institute, Centre for Agricultural Research, Brunszvik u. 2, 2462 Martonvásár, Hungary
| | - Barbara Pipan
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva ulica 17, SI-1000 Ljubljana, Slovenia
| | - Vladimir Meglič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva ulica 17, SI-1000 Ljubljana, Slovenia
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17
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Mieles-Gómez L, Quintana SE, García-Zapateiro LA. Ultrasound-Assisted Extraction of Mango ( Mangifera indica) Kernel Starch: Chemical, Techno-Functional, and Pasting Properties. Gels 2023; 9:gels9020136. [PMID: 36826306 PMCID: PMC9956994 DOI: 10.3390/gels9020136] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/09/2023] Open
Abstract
(1) Background: Starch is the main component of mango (Mangifera indica) kernel, making it an alternative to obtain an ingredient from a non-conventional source with potential application in food and other industrial applications; however, reports on the use of new extraction techniques for this material are scarce. The main objective of this research was to evaluate the effect of ultrasound-assisted extraction (UAE) on the yield, chemical, techno-functional, rheological, and pasting properties of starch isolated from a non-conventional source such as a mango kernel. (2) Methods: Different power sonication conditions (120, 300, and 480 W) and sonication time (10, 20, and 30 min) were evaluated along with a control treatment (extracted by the wet milling method). (3) Results: Ultrasound-assisted extraction increases starch yield, with the highest values (54%) at 480 W and 20 min. A significant increase in the amylose content, water-holding capacity, oil-holding capacity, solubility, and swelling power of ultrasonically extracted starches was observed. Similarly, mango kernel starch (MKS) exhibited interesting antioxidant properties. The sol-gel transition temperature and pasting parameters, such as the breakdown viscosity (BD) and the setback viscosity (SB), decreased with ultrasound application; (4) Conclusion: indicating that ultrasound caused changes in physical, chemical, techno-functional, rheological, and pasting properties, depending on the power and time of sonication, so it can be used as an alternative starch extraction and modification technique, for example, for potential application in thermally processed food products such as baked goods, canned foods, and frozen foods.
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18
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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19
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Wang X, Kong X, Zhang C, Hua Y, Chen Y, Li X. Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt. Food Res Int 2023; 164:112375. [PMID: 36738019 DOI: 10.1016/j.foodres.2022.112375] [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: 08/29/2022] [Revised: 12/13/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The aim of this study was to investigate and compare the physicochemical characteristics and volatile flavor compounds of three kinds of yoghurt made from reconstituted milk, soy drink and oat drink. The results showed that with the same fermentation ending pH of 4.5, reconstituted yoghurt had the highest titratable acidity mainly due to the highest buffering capacity and microbial counts (LAB). The textural and water holding capacity (WHC) parameters revealed that soy-based yoghurt had the highest firmness, consistency and WHC, indicating more rigid gel was formed. Meanwhile, rheological analysis showed soy-based yoghurt owned higher G' and G'' values and higher stability against external stress, demonstrating that more and stronger interactions between soy proteins were built during fermentation. The confocal laser scanning microscopy (CLSM) image witnessed that soy-based yoghurt had the densest and finest network, while oat-based yoghurt had much coarser and looser structure, which was consistent with the lowest firmness and G' value for oat-based yoghurt. In terms of color, reconstituted yoghurt was the lightest and oat-based yoghurt showed more reddish and yellowish. The main volatile flavor compounds in all yoghurts were ketones, while aldehydes contributed more in soy and oat yoghurt. PCA plot showed that volatile flavor compounds of reconstituted yoghurt and oat-based yoghurt were relatively similar, while soy-based yoghurt was much more different with high OAVs of hexanal, 1-octen-3-one, 1-octen-3-ol and 2-octenal. This study supplied a theoretical basis and an improvement direction for the better development of healthier plant-based yoghurt similar to dairy yoghurt.
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Affiliation(s)
- Xinlu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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20
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Hydrolysis of Oat Starch by Amyloglucosidase and Pullulanase. STARCH-STARKE 2022. [DOI: 10.1002/star.202200201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Babolanimogadam N, Gandomi H, Akhondzadeh Basti A, Taherzadeh MJ. Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments. Food Sci Nutr 2022; 11:2288-2297. [PMID: 37181303 PMCID: PMC10171527 DOI: 10.1002/fsn3.3171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/22/2022] [Accepted: 11/23/2022] [Indexed: 12/13/2022] Open
Abstract
In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting-acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The protein concentrations of alkali, sprouting-acidic, and α-amylase-alkali treatments were significantly (p < .05) higher than other treatments. The alkali treatments showed higher fat content (0.66%). In addition, acidic and alkali treatments in single or combined with other treatments showed the highest dry matter and energy value. The carbohydrate content of α-amylase-alkali treatment (4.35%) was higher than other treatments and also, all acidic treatments showed higher ash content (>1) compared to the other treatments. Furthermore, the sprouting-α-amylase and acidic-α-amylase showed the lowest starch (0.28%) and the highest reducing sugar content (3.15%) compared to the other treatments, respectively. Moreover, the α-amylase-alkali treatment showed the highest total phenolic content and antioxidant activity (342.67 mg GAE/L and 183.08 mg BHT eq/L, respectively). Furthermore, sensory evaluation of most treatments showed acceptable scores (≥7) for consumers, especially in the case of α-amylase, sprouting, and α-amylase-sprouting treatments. Results show that the different treatments had different effects on the nutritional, functional, and sensorial properties of oat milk. In conclusion, from the nutritional and functional point of view, the two-stage treatments were more effective than singular treatments on investigated factors proposing their application in functional plant milk preparation.
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Affiliation(s)
- Nima Babolanimogadam
- Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran
| | - Hassan Gandomi
- Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran
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22
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Li X, Zhou L, Yu Y, Zhang J, Wang J, Sun B. The Potential Functions and Mechanisms of Oat on Cancer Prevention: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14588-14599. [PMID: 36376030 DOI: 10.1021/acs.jafc.2c06518] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Oat is classified as a whole grain and contains high contents of protein, lipids, carbohydrates, vitamins, minerals, and phytochemicals (such as polyphenols, flavonoids, and saponins). In recent years, studies have focused on the effects of oat consumption on reducing the risk of a variety of diseases. Reports have indicated that an oat diet exerts certain biological functions, such as preventing cardiovascular diseases, reducing blood glucose, and promoting intestinal health, along with antiallergy, antioxidation, and cancer preventive effects. At present, cancer is the second leading cause of death worldwide. The natural products of oat are an important breakthrough for developing new strategies of cancer prevention, and their ability to interact with multiple cellular targets helps to combat the complexity of cancer pathogenesis. In addition, the comprehensive study of the cancer prevention activity and potential mechanism of oat nutrients and phytochemicals has become a research hotspot. In this Review, we focused on the potential functions of peptides, dietary fiber, and phytochemicals in oats on cancer prevention and further revealed novel mechanisms and prospects for clinical application. These findings might provide a novel approach to deeply understand the functions and mechanisms for cancer prevention of oat consumption.
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Affiliation(s)
- Xinping Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Linyue Zhou
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yonghui Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jingjie Zhang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Key Laboratory of Special Food Supervision Technology for State Market Regulation, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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Jimenez Bartolome M, Padhi SSP, Fichtberger OG, Schwaiger N, Seidl B, Kozich M, Nyanhongo GS, Guebitz GM. Improving Properties of Starch-Based Adhesives with Carboxylic Acids and Enzymatically Polymerized Lignosulfonates. Int J Mol Sci 2022; 23:ijms232113547. [PMID: 36362333 PMCID: PMC9657476 DOI: 10.3390/ijms232113547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/26/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
A novel strategy for improving wet resistance and bonding properties of starch-based adhesives using enzymatically polymerized lignosulfonates and carboxylic acids as additives was developed. Therefore, lignosulfonates were polymerized by laccase to a molecular weight of 750 kDa. Incorporation of low concentrations (up to 1% of the starch weight) of 1,2,3,4-butanetetracarboxylic acid (BTCA) led to further improvement on the properties of the adhesives, while addition of greater amounts of BTCA led to a decrease in the properties measured due to large viscosity increases. Great improvements in wet-resistance from 22 to 60 min and bonding times (from 30 to 20 s) were observed for an adhesive containing 8% enzymatically polymerized lignin and 1% BTCA. On the other hand, the addition of citric acid (CA) deteriorated the properties of the adhesives, especially when lignosulfonate was present. In conclusion, this study shows that the addition of the appropriate amount of enzymatically polymerized lignosulfonates together with carboxylic acids (namely BTCA) to starch-based adhesives is a robust strategy for improving their wet resistance and bonding times.
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Affiliation(s)
- Miguel Jimenez Bartolome
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
- Correspondence:
| | - Sidhant Satya Prakash Padhi
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
| | - Oliver Gabriel Fichtberger
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
| | | | - Bernhard Seidl
- Agrana Research & Innovation Center GmbH, Josef Reitherstraße 21-23, 3430 Tulln, Austria
| | - Martin Kozich
- Agrana Research & Innovation Center GmbH, Josef Reitherstraße 21-23, 3430 Tulln, Austria
| | - Gibson S. Nyanhongo
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Corner Siemert and Louisa, John Orr Building, Doornfontein, Johannesburg 2028, South Africa
| | - Georg M. Guebitz
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
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Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
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Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
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25
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Hegab RH, Eissa D, Abou-Shady A. Effects of foliar application of selenium and potassium-humate on oat growth in Baloza, North Sinai, Egypt. Sci Rep 2022; 12:15119. [PMID: 36068254 PMCID: PMC9448812 DOI: 10.1038/s41598-022-19229-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Accepted: 08/25/2022] [Indexed: 11/09/2022] Open
Abstract
In this study, the effects of foliar application of selenium (Se) at different concentrations were examined based on changes in several parameters such as nitrogen, phosphorous, and potassium (NPK) concentration in soil and oat plant, oat yield, organic matter in the soil (OMS), non-enzymatic antioxidants, and total phenol content. Chromium (Cr), iron (Fe), manganese (Mn), zinc (Zn), and copper (Cu) concentrations were also assessed in oat straw and seeds. The study complies with local and national guideline. Simultaneous application of potassium humate (K-humate) with Se was also investigated in this study. Se application increased the bioavailability of N and P in soil and their total concentration in the straw and seeds of each plant. Se concentrations were proportional to the amount of phosphorous found in soil (P-soil) but not with K concentrations in seed (K-plant). Application of K-humate with Se increased the bioavailable fraction of K-soil; however, it did not increase the bioavailable fraction of K-straw or K-seed. Although the application of Se alone substantially enhanced yield, the simultaneous application of K-humate showed no additional effect. Moreover, responses of seed yield and plant length were not significant after the application of Se with or without K-humate. OMS and total phenol content were proportional to the application rate of Se with and without K-humate. Non-enzymatic antioxidant content was also proportional to Se concentrations but not proportional to K-humate. The total Se concentrations in the soil, plant straw, and seeds increased with the addition of K-humate. Furthermore, the total Cr concentrations were reduced after the application of Se and K-humate. Fe concentration in the straw and seeds varied from one treatment to another, and Mn concentration was reduced in response to the foliar application of Se and K-humate. Zn concentrations in the straw and seeds of plants were reduced with the application of varying concentrations of Se. Increasing the application rate of Se induced a reduction in the Cu concentration in seeds. In contrast, the simultaneous application of Se and K-humate increased the Cu concentration in seeds.
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Affiliation(s)
- Rehab H Hegab
- Soil Fertility and Microbiology Department, Water Resources and Desert Soils Division, Desert Research Center, El-Matariya, Cairo, 4540031, Egypt
| | - Doaa Eissa
- Soil Physics and Chemistry Department, Water Resources and Desert Soils Division, Desert Research Center, El-Matariya, Cairo, 4540031, Egypt
| | - Ahmed Abou-Shady
- Soil Physics and Chemistry Department, Water Resources and Desert Soils Division, Desert Research Center, El-Matariya, Cairo, 4540031, Egypt.
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26
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Faridah DN, Silitonga RF, Indrasti D, Afandi FA, Jayanegara A, Anugerah MP. Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result. Front Nutr 2022; 9:904700. [PMID: 35928838 PMCID: PMC9343710 DOI: 10.3389/fnut.2022.904700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 06/30/2022] [Indexed: 11/19/2022] Open
Abstract
Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56–29.64; p < 0.001), with water ratio 1:4 (SMD: 13.69; 95% CI: 5.50–21.87; p < 0.001), using two cycles of autoclaving-cooling (SMD: 16.33; 95% CI: 6.98–25.67; p < 0.001) and 30 min of autoclaving heating (SMD: 12.97; 95% CI: 1.97–23.97; p < 0.001) at 121°C (SMD: 12.18; 95% CI: 1.88–22.47; p < 0.001). Verification using corn flour and corn starch showed a significant increase in RS contents from 15.84 to 27.78% and from 15.27 to 32.53%, respectively, and a significant decrease in starch digestibility from 67.02 to 35.74% and from 76.15 to 28.09%, respectively. Treated sample also showed the pasting profile that was stable under heating and stirring.
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Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
- *Correspondence: Didah Nur Faridah,
| | - Rhoito Frista Silitonga
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Center for Agro-Based Industry, Ministry of Industry, Bogor, Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
- Southeast Asia Food and Agricultural Science and Technology (SEAFAST) Center, Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness, Coordinating Ministry for Economic Affairs Republic of Indonesia, Jakarta, Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology, Faculty of Animal Science, Institut Pertanian Bogor University, Bogor, Indonesia
| | - Maria Putri Anugerah
- Department of Food Science and Technology, Faculty of Agricultural Engineering Technology, IPB University, Bogor, Indonesia
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Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions. Foods 2022; 11:foods11142115. [PMID: 35885357 PMCID: PMC9324416 DOI: 10.3390/foods11142115] [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: 06/14/2022] [Revised: 07/12/2022] [Accepted: 07/14/2022] [Indexed: 02/01/2023] Open
Abstract
Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.
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28
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Rostamabadi H, Karaca AC, Deng L, Colussi R, Narita IMP, Kaur K, Aaliya B, Sunooj KV, Falsafi SR. Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility? Carbohydr Polym 2022; 296:119931. [DOI: 10.1016/j.carbpol.2022.119931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 11/02/2022]
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29
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Chen W, Zhang T, Ma Q, Zhu Y, Shen R. Structure Characterization and Potential Probiotic Effects of Sorghum and Oat Resistant Dextrins. Foods 2022; 11:foods11131877. [PMID: 35804691 PMCID: PMC9265775 DOI: 10.3390/foods11131877] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/18/2022] [Accepted: 06/20/2022] [Indexed: 11/16/2022] Open
Abstract
Resistant dextrins (RDs) were prepared from sorghum and oat starches to determine their molecular structure, physicochemical properties, digestibility and prebiotics effect in vitro. The results showed that the particle size of sorghum resistant dextrin (SRD) and oat resistant dextrin (ORD) was significantly smaller than their respective starches. They formed a block structure, and lost the original A-type structure. In addition, SRD and ORD had good thermal stability, solubility (>90%) and enzymatic hydrolysis resistance (digestibility < 5%). The potential probiotic effects of ORD and SRD were studied by measurement of their promoting effects on the growth of Lactiplantibacillus plantarum, Lactobacillus acidophilus and Lactobacillus delbrueckii. For Lactiplantibacillus plantarum and Lactobacillus acidophilus, the promoting effect of ORD was the best (p < 0.05), and the counts increased by 8.89 and 8.74 log CFU/mL, respectively, compared with the control. For Lactobacillus delbrueckii, SRD was most effective, increasing the counts by 8.72 log CFU/mL compared with the control. These characteristics make SRD and ORD suitable for use as soluble dietary fiber and prebiotics in beverages and the excipients of low-glycemic-index products.
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Affiliation(s)
- Wenwen Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Ting Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Qi Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, No. 166 Kexue Road, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, No. 166 Kexue Road, Zhengzhou 450002, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 166 Kexue Road, Zhengzhou 450002, China; (W.C.); (T.Z.); (Q.M.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, No. 166 Kexue Road, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, No. 166 Kexue Road, Zhengzhou 450002, China
- >Correspondence: ; Tel.: +86-135-2664-5815
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30
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Yao Y, He W, Cai X, Bekhit AEA, Xu B. Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15814] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yueying Yao
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
- Department of Food Science and Technology National University of Singapore Singapore Singapore
| | - Wenmeng He
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
| | - Xifan Cai
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
| | | | - Baojun Xu
- Food Science and Technology Program BNU‐HKBU United International College Zhuhai Guangdong 519087 China
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31
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Kaur P, Kaur K, Basha SJ, Kennedy JF. Current trends in the preparation, characterization and applications of oat starch - A review. Int J Biol Macromol 2022; 212:172-181. [PMID: 35598726 DOI: 10.1016/j.ijbiomac.2022.05.117] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 11/05/2022]
Abstract
Worldwide consumption of oats is gaining popularity due to its composition and multifunctional benefits of individual components. Oat starch being the major component accounts up to 60% of the dry weight of kernel, possess small granule size and high lipid content. Properties of starch substantially affect the quality of the product. Modification and characterization of starch is important for their specific applications that increase the utilization of oat starch. Different modification techniques greatly affect the functional, pasting, gelatinisation, textural, rheological, retrogradation properties and enzymatic digestibility of oat starches in comparison to native starch. Modified oat starch competes against other abundant and inexpensive cereal starches (rice and corn) that are available in modified forms in the market. This review summarises the current knowledge of physicochemical, morphological, pasting, functional, rheological and gelatinization properties, developments in the extraction and modification (physical, chemical and enzymatic) and applications of oat starch. Thus, this review will upgrade the scientific basis on oat starch being a unique source of starch for variety of applications.
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Affiliation(s)
- Prabhjot Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
| | - Shaik Jakeer Basha
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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32
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Chen S, Qin L, Chen T, Yu Q, Chen Y, Xiao W, Ji X, Xie J. Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review. Int J Biol Macromol 2022; 207:81-89. [PMID: 35247426 DOI: 10.1016/j.ijbiomac.2022.02.170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/05/2022]
Abstract
Starch is a copolymer with unique physicochemical characteristics, is known for its low cost, easy degradability, renewable and easy availability. However, natural starches have some undesirable properties such as poor solubility, poor functional properties, lower resistant starch content with reduced retrogradation, and poor stability under various temperatures, pH, which limit their application in food. Different modification methods are used to improve its performance and expand its application. Numerous studies have been conducted to investigate why the addition of small amounts of polysaccharides affects the properties of starch pastes and gels. The application of polysaccharide-modified starch can be seen in the pasting, rheology, texture and in vitro digestive properties of starch gels. The main influencing factors include different starches, different specific polysaccharides, and different methods of preparation of composite pastes and gels. This paper reviews the changes in the properties of starch in terms of pasting, rheology, texture and in vitro digestion after modification with polysaccharides and the mechanism of polysaccharide action on starch.
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Affiliation(s)
- Shuai Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Li Qin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ting 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
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaoyao Ji
- 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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33
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Jeong JH, Hong SY, Cho J, Cho D, Park EY. Impact of Enzyme Modification on Physicochemical Properties of Oat Flake and Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100292] [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]
Affiliation(s)
- Jeong Hyun Jeong
- Department of Biotechnology, College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
| | - Soo Yeon Hong
- Department of Food Service Industry Management, Graduate School of Tourism & Hospitality Kyonggi University Seoul 03746 South Korea
| | - Joong‐Sang Cho
- Korea Institute for Food Industry Cluster Iksan 54576 South Korea
| | - Dong‐Hwa Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
| | - Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology Korea University Seoul 02841 South Korea
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34
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Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107370] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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de Freitas ADSM, da Silva APB, Montagna LS, Nogueira IA, Carvalho NK, de Faria VS, Dos Santos NB, Lemes AP. Thermoplastic starch nanocomposites: sources, production and applications - a review. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2022; 33:900-945. [PMID: 34962857 DOI: 10.1080/09205063.2021.2021351] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The development of materials based on thermoplastic starch (TPS) is an excellent alternative to replace or reduce the use of petroleum-derived polymers. The abundance, renewable origin, biodegradability, biocompatibility, and low cost of starch are among the advantages related to the application of TPS compared to other thermoplastic biopolymers. However, through the literature review, it was possible to observe the need to improve some properties, to allow TPS to replace commonly used polyolefins. The studies reviewed achieved these modifications were achieved by using plasticizers, adjusting processing conditions, and incorporating fillers. In this sense, the addition of nanofillers proved to be the main modification strategy due to the large number of available nanofillers and the low charge concentration required for such improvement. The improvement can be seen in thermal, mechanical, electrical, optical, magnetic, antimicrobial, barrier, biocompatibility, cytotoxicity, solubility, and swelling properties. These modification strategies, the reviewed studies described the development of a wide range of materials. These are products with great potential for targeting different applications. Thus, this review addresses a wide range of essential aspects in developing of this type of nanocomposite. Covering from starch sources, processing routes, characterization methods, the properties of the obtained nanocomposites, to the various applications. Therefore, this review will provide an overview for everyone interested in working with TPS nanocomposites. Through a comprehensive review of the subject, which in most studies is done in a way directed to a specific area of study.
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Affiliation(s)
| | - Ana Paula Bernardo da Silva
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Larissa Stieven Montagna
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Iury Araújo Nogueira
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Nathan Kevin Carvalho
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Vitor Siqueira de Faria
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Natali Bomfim Dos Santos
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
| | - Ana Paula Lemes
- Department of Science and Technology, Federal University of Sao Paulo (UNIFESP), São José dos Campos, SP, Brazil
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Rao H, Sindhu R, Panwar S. Morphology and functionality of dry heat‐treated and oxidized quinoa starches. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Himanshi Rao
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
| | - Ritu Sindhu
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
| | - Shreya Panwar
- Centre of Food Science and Technology ChaudharyCharan Singh Haryana Agricultural University Hisar Haryana India
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Enzymatic synthesis of wet-resistant lignosulfonate-starch adhesives. N Biotechnol 2022; 69:49-54. [PMID: 35339699 DOI: 10.1016/j.nbt.2022.03.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 03/09/2022] [Accepted: 03/20/2022] [Indexed: 11/23/2022]
Abstract
This work describes a new method for improving the properties, mainly the wet-resistance, of starch-based adhesives using enzymatically polymerized lignosulfonates. A correlation of viscosity with molecular weight was found, allowing simple control of enzymatic polymerization of lignosulfonates. Incorporation of lignosulfonates polymerized from 29 kDa to > 4500 kDa using laccase led to a considerable increase in wet-resistance (from 15 to 20 min for the laminating glue and from 150 to 1200 min for the bag glue) while not affecting (for the laminating glue) or even improving the bonding time (from 80 to 60 s for the bag glue). Finally, the effect of active laccase in the final adhesive was investigated by enzymatic inactivation using NaN3 before formulation of the glue, as well as by extra laccase addition. In conclusion, this study shows that enzymatically polymerized lignosulfonate is a robust strategy for improving wet resistance of starch-based adhesives.
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Ihsan M, Nisar M, Nazir N, Zahoor M, Khalil AAK, Ghafoor A, Khan A, Mothana RA, Ullah R, Ahmad N. Genetic diversity in nutritional composition of oat ( Avena sativa L.) germplasm reported from Pakistan. Saudi J Biol Sci 2022; 29:1487-1500. [PMID: 35280553 PMCID: PMC8913558 DOI: 10.1016/j.sjbs.2021.11.023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/07/2021] [Accepted: 11/13/2021] [Indexed: 01/06/2023] Open
Abstract
In the present study, 30 potential germplasm of oat (Avena sativa L.) were subjected to proximate, elemental, and HPLC analysis to provide a scientific basis to genetic diversity present among them. The extracts of the selected germplasms were also evaluated for their antioxidant potentials through DPPH and ABTS assays. Proximate analysis showed protein contents to be in the range 8.35–17.72% with the highest protein contents in the accession line 22,365 (17.72 ± 0.38%). The genotype-725 showed the highest carbohydrate, and dry matter (53.35 ± 0.01 and 93.50 ± 0.07% respectively) contents whereas, the germplasm-830 contained the highest fat (7.88 ± 0.12%) contents while the highest moisture contents were there in germplasm-22348 (11.95 ± 0.06%). The crude fiber contents (19.67 ± 0.19%) were found high in germplasm-832. The mentioned contents were also correlated to each other where a negative (−0.431*) correlation was noted for crude protein and carbohydrate while ash content to crude protein has a positive (0.38*) correlation. A positive and a negative correlation were there in Crude fats/crude protein (0.30*) and crude fats/moisture contents (−0.39*) respectively. Principal component analysis showed an Eigenvalue of 0.76 with a total variation of 85.01% when applied to proximate components. Based on cluster analysis to proximate composition all the oat germplasms were divided into 5 sub-clusters, where accession numbers 769 and 817 were found to be the most diverse genotypes. The elemental analysis confirmed the presence of magnesium (2.89–7.62 mg/L), sodium (3.71–8.03 mg/L), manganese (0.93–3.71 mg/L), copper (0.35–3.36 mg/L), iron (2.15–6.82 mg/L), zinc (1.30–3.37 mg/L), chromium (0.37–3.34 mg/L), and potassium (50.70–59.60 mg/L) in the selected germplasms. Principal component analysis for elemental composition showed the total variation of 73.75% with the Eigenvalue of 0.97. Cluster analysis on an elemental basis divided all the oat germplasms into 7 sub-clusters where accession numbers 769 and 22,350 were found to be the most diverse germplasm. Phytochemical analysis performed through HPLC resulted in the identification of nine possible compounds (malic acid, epigallocatechin gallate, quercetin, morin, ellagic acid, catechin hydrate, rutin, pyrogallol, and mandelic acid) in various germplasm of oat. A concentration-dependent antioxidant response was recorded when extracts were tested as an inhibitor of DPPH and ABTS free radicals. The results revealed that oat grains are a good source of nutrients, minerals, and phytochemicals that can be used as nutraceuticals and as food. The genetic differences revealed that this plant can be grown under varied environmental conditions.
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Key Words
- ABTS, 2, 2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid
- AOAC, Association of Official Analytical Chemists
- Antioxidants
- C.V, Cumulative Variance
- CA, Cluster analysis
- CHO, Carbohydrates
- DPPH, 2, 2-Diphenyl, 1, picrylhydrazyl
- Elemental profile
- HPLC-UV, High performance liquid chromatography- ultraviolet
- HPLC-finger printing
- IC 50, Minimum inhibitory concentration
- Met. Ext, Methanolic extract
- Mg, milligrams
- Minerals composition
- Ml, Milliliter
- Oat
- PCA, Principal Component analysis
- µg, Microgram
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Affiliation(s)
- Mohammad Ihsan
- Department of Botany, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Mohammad Nisar
- Department of Botany, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Nausheen Nazir
- Department of Bio-Chemistry, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Muhammad Zahoor
- Department of Bio-Chemistry, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Atif Ali Khan Khalil
- Department of Biological Sciences, National University of Medical Sciences, 46000 Rawalpindi, Pakistan
| | - Abdul Ghafoor
- Pakistan Agriculture Research Council, Islamabad, Pakistan
| | - Arshad Khan
- Department of Botany, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Ramzi A Mothana
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Nisar Ahmad
- Center for Organismal Studies, Department of Molecular Biology of Plants, Im Neuenheimer Feld 360, 69120, University of Heildelberg, Germany
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Ma M, Zhu H, Liu Z, Sui Z, Corke H. Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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40
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Zhang J, Zhang M, Zhang Y, Bai X, Wang C. Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jing Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
- Sanya Research Institute Hainan Academy of Agricultural Sciences Sanya 572024 China
- Institute of Agricultural Product Processing Design Hainan Academy of Agricultural Sciences Haikou 571100 China
- Yazhou Bay Seed Laboratory Hainan Province Sanya 572024 China
| | - Meili Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Yakun Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Xue Bai
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
| | - Chen Wang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot 010018 China
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41
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Tang Y, Li S, Yan J, Peng Y, Weng W, Yao X, Gao A, Cheng J, Ruan J, Xu B. Bioactive Components and Health Functions of Oat. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029477] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yong Tang
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Shijuan Li
- College of Plant Protection, Gansu Agricultural University, Lanzhou, P. R. China
| | - Jun Yan
- Key Laboratory of Coarse Cereal Processing in Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Yan Peng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Wenfeng Weng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Xin Yao
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Anjing Gao
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Jianping Cheng
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Jingjun Ruan
- College of Agriculture, Guizhou University, Guizhou, P. R. China
| | - Bingliang Xu
- College of Plant Protection, Gansu Agricultural University, Lanzhou, P. R. China
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42
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Bouchard J, Valookaran AF, Aloud BM, Raj P, Malunga LN, Thandapilly SJ, Netticadan T. Impact of oats in the prevention/management of hypertension. Food Chem 2022; 381:132198. [PMID: 35123221 DOI: 10.1016/j.foodchem.2022.132198] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 12/24/2022]
Abstract
Oats are a rich source of a soluble fibre, beta-glucan, phenolic compounds, as well as functional lipid and protein components that could potentially aid in preventing and managing hypertension. Processing techniques commonly used to manufacture oat based foods have been shown to improve its physiological efficacy. Hypertension is a common condition that is a risk factor for cardiovascular disease, a primary cause of mortality worldwide. Though exercise and pharmacological interventions are often used in the management of hypertension, diet is an incredibly important factor. One preclinical study and a handful of clinical studies have shown that oat components/products are effective in lowering blood pressure. However, research in this area is limited and more studies are needed to elucidate the anti-hypertensive potential of oats.
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Affiliation(s)
- Jenny Bouchard
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada
| | - Aleena Francis Valookaran
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada
| | | | - Pema Raj
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada
| | - Lovemore Nkhata Malunga
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada
| | - Sijo Joseph Thandapilly
- Richardson Center for Functional Foods and Nutraceuticals, Winnipeg, MB, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada.
| | - Thomas Netticadan
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, MB, Canada; Canadian Centre for Agri-Food Research in Health and Medicine , Winnipeg, MB, Canada; Department of Physiology and Pathophysiology, University of Manitoba, Winnipeg, MB, Canada.
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Li Y, Qi Y, Li H, Chen Z, Xu B. Improving the cold water swelling properties of oat starch by subcritical ethanol-water treatment. Int J Biol Macromol 2022; 194:594-601. [PMID: 34822822 DOI: 10.1016/j.ijbiomac.2021.11.102] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/09/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022]
Abstract
The granular cold water swelling oat starch was prepared by subcritical ethanol-water, and the changes of properties and structure on oat starch were investigated. The oat starch was modified at the temperature of 95 °C and ethanol concentration of 48% and showed a higher cold water swelling ability of 22.58 g/g, whereas native oat starch was 6.73 g/g. Modified oat starch granule was kept intact, and it was swollen when dispersing in the water. The gelatinization enthalpy declined to 0 J/g. The surface of modified oat starch granules was honeycomb and porous observed by scanning electron microscope. The X-ray diffraction showed the A-type crystal decreased and the V-type crystal increased, and the result was quantitatively confirmed by solid-state 13C NMR spectroscopy. The ratio of 1047 cm-1/1022 cm-1 (determined by Fourier transform infrared spectroscopy) of modified oat starch was decreased. The molecular weight distribution of modified oat starch was slightly reduced, and the amylose content increased from 26.18% to 31.68%, and only a small amount of carbohydrates leached during the modification. Subcritical ethanol-water modification improved the cold water swelling ability of oat starch. The starch crystals changed from A-type to V-type provide a potential mechanism of subcritical ethanol-water modified oat starch.
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Affiliation(s)
- Yuntong Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Hunan Provincial Key Laboratory of Research, Resource Mining and High-valued Utilization on Edible & Medicinal Plant, Jishou University, Jishou, Hunan 416000, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhongwei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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45
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Zhang L, Chen Y, Zeng J, Zang J, Liang Q, Tang D, Wang Z, Yin Z. Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09706-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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46
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Li Y, Obadi M, Shi J, Xu B, Shi YC. Rheological and thermal properties of oat flours and starch affected by oat lipids. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103337] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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47
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Kumar L, Brennan M, Brennan C, Zheng H. Thermal, pasting and structural studies of oat starch-caseinate interactions. Food Chem 2021; 373:131433. [PMID: 34763187 DOI: 10.1016/j.foodchem.2021.131433] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 10/05/2021] [Accepted: 10/17/2021] [Indexed: 01/13/2023]
Abstract
The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased. Thermal analysis showed an increase in gelatinization temperature and a decrease in enthalpy change. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) suggested significant effects of CaCn on oat starch gelatinization. Based on XRD results, a decreasing trend was observed on the relative crystallinity of the starch-protein mixtures containing high levels of CaCn (e.g. 50% and 75% relative CaCn contents). Increases in FT-IR bands at 1024 cm-1 and 1152 cm-1 suggested an increase in amorphous structuration of the mentioned starch-protein mixtures.
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Affiliation(s)
- Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3000, Australia; Riddet Institute, Palmerston North 4442, New Zealand
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences & Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA.
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48
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Functionality and Applicability of Starch-Based Films: An Eco-Friendly Approach. Foods 2021; 10:foods10092181. [PMID: 34574290 PMCID: PMC8467936 DOI: 10.3390/foods10092181] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
The accumulation of high amounts of petro-based plastics is a growing environmental devastation issue, leading to the urgent need to innovate eco-safe packaging materials at an equivalent cost to save the environment. Among different substitutes, starch-based types and their blends with biopolymers are considered an innovative and smart material alternative for petrol-based polymers because of their abundance, low cost, biodegradability, high biocompatibility, and better-quality film-forming and improved mechanical characteristics. Furthermore, starch is a valuable, sustainable food packaging material. The rising and growing importance of designing starch-based films from various sources for sustainable food packaging purposes is ongoing research. Research on "starch food packaging" is still at the beginning, based on the few studies published in the last decade in Web of Science. Additionally, the functionality of starch-based biodegradable substances is technically a challenge. It can be improved by starch modification, blending starch with other biopolymers or additives, and using novel preparation techniques. Starch-based films have been applied to packaging various foods, such as fruits and vegetables, bakery goods, and meat, indicating good prospects for commercial utilization. The current review will give a critical snapshot of starch-based films' properties and potential applicability in the sustainable smart (active and intelligent) new packaging concepts and discuss new challenges and opportunities for starch bio composites.
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49
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Effect of defatting and extruding treatment on the physicochemical and storage properties of quinoa (Chenopodium quinoa Wild) flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111612] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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50
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Strieder MM, Landim Neves MI, Silva EK, Meireles MAA. Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110512] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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