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Liu T, Lei H, Zhen X, Liu J, Xie W, Tang Q, Gou D, Zhao J. Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry-A review. Food Chem 2024; 458:140154. [PMID: 38944924 DOI: 10.1016/j.foodchem.2024.140154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/09/2024] [Accepted: 06/16/2024] [Indexed: 07/02/2024]
Abstract
Recent research has primarily focused on strategies for modifying insoluble dietary fiber (IDF) to enhance its performance and functionality. IDF is obtained from various inexpensive sources and can be manipulated to alter its biological effects, making it possible to revolutionize food processing and nutrition. In this review, multiple IDF modification techniques are thoroughly examined and discussed, with particular emphasis on the resulting changes in the physicochemical properties, biological activities, and microstructure of the fiber. An extensive overview of the practical applications of modified IDF in food processing is provided. Our study aims to raise awareness about the vast possibilities presented by modified IDF and encourage further exploration and utilization of this field in the realm of food production.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jiaxing Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Wenlong Xie
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Qilong Tang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China.
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Knaapila A, Kantanen K, Ramos-Diaz JM, Piironen V, Sandell M, Jouppila K. Sensory and Physical Properties of Fibrous Meat Analogs Made from Faba Bean, Pea, and Oat Using High-Moisture Extrusion. Foods 2024; 13:1444. [PMID: 38790744 PMCID: PMC11119597 DOI: 10.3390/foods13101444] [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: 04/15/2024] [Revised: 04/29/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
Faba bean is a promising source of ingredients for the production of meat analogs. However, sensory properties of faba bean, especially the bitter taste of the protein concentrate, restrict its use. Our aim was to assess the feasibility of two types of faba bean ingredients-flour (from germinated, gently heat-treated beans) and groat (from non-germinated, roasted beans)-in combination with pea protein isolate and oat fiber concentrate for producing meat analogs using high-moisture extrusion. We produced six samples using varying recipes, while maintaining constant process parameters. An untrained panel (55 participants) evaluated the samples for key sensory attributes (check-all-that-apply) and rated their pleasantness. The water absorption capacity and mechanical properties of the samples were assessed using instrumental measurements. The samples were frequently described as 'beany' and 'tasteless', but very rarely as 'bitter'. The most frequently cited attributes for mouthfeel varied between the samples containing 30% ('tough', 'gummy') and 50% ('crumbly', 'floury') of faba bean flour/groat and were associated with corresponding mechanical properties. On average, the sample containing a blend of faba bean groat and pea protein isolate (50% each) appeared to be the most pleasant. Our results suggest that faba bean groat with pea protein isolate enables the production of fibrous meat analogs with acceptable taste and texture, without the bitter off-taste.
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Affiliation(s)
- Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Katja Kantanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Jose Martin Ramos-Diaz
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
- Natural Resources Institute Finland (Luke), Humppilantie 7, FI-31600 Jokioinen, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Agnes Sjöbergin katu 2, FI-00014 Helsinki, Finland; (K.K.); (J.M.R.-D.); (V.P.); (M.S.); (K.J.)
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Cingöz A, Akpinar Ö, Sayaslan A. Effect of addition of wheat bran hydrolysate on bread properties. J Food Sci 2024; 89:2567-2580. [PMID: 38532713 DOI: 10.1111/1750-3841.17015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/15/2024] [Indexed: 03/28/2024]
Abstract
Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.
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Affiliation(s)
- Ali Cingöz
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Özlem Akpinar
- Department of Food Engineering, Tokat Gaziosmanpasa University, Tokat, Turkey
| | - Abdulvahit Sayaslan
- Department of Food Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
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Amyoony J, Gorman M, Moss R, McSweeney MB. A consumer evaluation of salt-reduced tomato soup and vegetable juice made with grape pomace. J Food Sci 2024; 89:2438-2449. [PMID: 38389447 DOI: 10.1111/1750-3841.16993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 01/15/2024] [Accepted: 02/02/2024] [Indexed: 02/24/2024]
Abstract
Obesity and obesity-related illness have become an increasingly prevalent problem and there is a critical need to combat this by reducing sugar, salt, and fat consumption. Due to this concern, the food industry has been developing salt-reduced foods, however, these products need to maintain their sensory appeal and flavors, which has proven to be a challenge. Grape pomace (GP), the solids left after pressing grapes for winemaking and consisting of grape seeds and skins, has been proposed as an environmentally friendly solution that can enhance the acceptability of salt-reduced food products. However, GP is associated with a large number of flavor compounds. As such, the objective of this research is to investigate the acceptability of GP addition in salt-reduced foods. Two trials were conducted using hedonic scales and temporal check-all-that-apply (TCATA) to evaluate tomato soup (n = 88) and vegetable juice (n = 99). Each trial included a control and sample containing grape pomace. The addition of the GP decreased the consumers' overall liking and the liking of the flavor, as well as increasing consumers' perception of saltiness intensity. The samples made with GP were associated with bitterness, sourness, and wine flavor during the TCATA evaluations. The study identified that GP increased saltiness perception, however, it also adds other flavors to the food product, which decreased the acceptability of the food items. PRACTICAL APPLICATION: There is a consumer demand to create salt-reduced foods that do not have altered sensory properties. Furthermore, consumers are interested in sustainable and environmentally friendly ingredients. Grape pomace is a byproduct of the wine industry and has been proposed as an ingredient that can increase the saltiness perception of food products. Grape pomace was added to tomato soup and vegetable juice to evaluate its effect on consumer acceptability and saltiness perception. The grape pomace did increase saltiness perception, but also added bitterness, sourness, and wine flavor to the food products.
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Affiliation(s)
- Jamal Amyoony
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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Zhao M, Wang B, Li L, Zhao W. Anti-Obesity Effects of Dietary Fibers Extracted from Flaxseed Cake in Diet-Induced Obese Mice. Nutrients 2023; 15:nu15071718. [PMID: 37049557 PMCID: PMC10097256 DOI: 10.3390/nu15071718] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 04/03/2023] Open
Abstract
Although many efforts have been made to characterize the functional properties of flaxseed, knowledge concerning the properties of insoluble and soluble dietary fibers in flaxseed is still limited. Here, insoluble and soluble dietary fibers were extracted from flaxseed cake—a valuable resource that has not been fully exploited. Subsequently, their monosaccharide compositions, structural properties, and anti-obesity effects in male mice were characterized. The anti-obesity effects of flaxseed cake insoluble dietary fiber (FIDF), flaxseed cake soluble dietary fiber (FSDF), and FIDF combined with FSDF in diet-induced obese mice were investigated in our study. Supplementation with FSDF alone or FIDF and FSDF together lowered the fat accumulation, improved the serum lipid profile, increased the basal metabolism, and improved the gut microbiota of obese mice. Supplementation with FIDF and FSDF together significantly enriched the abundance of g_Akkermansia and g_Bifidobacterium, which are negatively associated with obesity. Supplementation with FIDF alone improved the liver lipid profile, raised the basal metabolism, and enhanced the short-chain fatty acid levels in the guts of the mice. In conclusion, our results collectively support the therapeutic potential of FIDF and FSDF in obesity treatment and indicate that FIDF and FSDF play different roles in the process of obesity treatment. Furthermore, our results provide critical information for flaxseed cake resource exploitation.
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Affiliation(s)
- Manman Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Beibei Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Marcos J, Carriço R, Sousa MJ, Palma ML, Pereira P, Nunes MC, Nicolai M. Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties. Foods 2023; 12:foods12071392. [PMID: 37048213 PMCID: PMC10093324 DOI: 10.3390/foods12071392] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
The wine industry generates large amounts of by-products that are usually destined as waste. Grape pomace is the residue of the winemaking process and is rich in compounds with functional properties, such as dietary fiber and phenolic compounds. The aim of this research was to study the influence of white and red grape pomace flour (GPF) addition in the enhancement of functional properties of savory crackers. Different levels of incorporation were tested (5%, 10% and 15% (w/w)). Analysis of physical properties, nutritional composition and sensory acceptability were conducted to evaluate the effect of GPF incorporation. GPF cracker stability throughout a four-week period was achieved with regard to firmness and color. These products presented distinctive and appealing colors, ranging from a violet (GPF of Touriga Nacional variety) to a brown hue (GPF of Arinto variety). Concerning nutritional composition, both crackers incorporated with 10% GPF of Arinto or Touriga Nacional varieties could be considered “high in fiber”, as per the Regulation (EC) No. 1924/2006, suggesting a functional food. GPF crackers demonstrated an overall great acceptance of this kind of innovative foods, with the majority indicating that they would certainly/probably buy them. Moreover, the cracker with 10% Arinto GPF achieved the most balanced and overall preference.
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Affiliation(s)
- Joana Marcos
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Raquel Carriço
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Maria João Sousa
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - M. Lídia Palma
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - Paula Pereira
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CERENA—Center for Natural Resources and Environment, Instituto Superior Técnico (IST), Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- EPCV—Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
| | - M. Cristiana Nunes
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Marisa Nicolai
- ECTS—Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona, Campo Grande 376, 1749-024 Lisboa, Portugal
- Correspondence:
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Asadi SZ, Khan MA. Development and Organoleptic Evaluation of Biscuits with Added Dietary Fiber from Vegetables and Fruits. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2023.2181252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
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Wang A, Zhu Y, Zou L, Zhao G, Wu J. Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
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10
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MUKPRASIRT A, DOMRONGPOKKAPHAN V, AKKARACHANEEYAKORN S, SUMONSIRI N. Effect of particle size and concentration of defatted rice bran supplemented in tomato salad dressing. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.063422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
| | - Vichai DOMRONGPOKKAPHAN
- King Mongkut’s University of Technology North Bangkok, Thailand; King Mongkut’s University of Technology North Bangkok, Thailand
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Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach. Foods 2022; 12:foods12010040. [PMID: 36613256 PMCID: PMC9818671 DOI: 10.3390/foods12010040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/09/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran were studied to form olive oil-in water (O/W) emulsions to apply as a replacement for fat and meat. As a result, four O/W emulsions (OBE) were formulated with 10% (OBE10), 15% (OBE15), 20% (OEB20), and 30% (OBE30) oat bran concentrations and 40% olive oil, with the corresponding amount of water added for each O/W emulsion. Composition, technological properties (thermal stability, pH, texture), and lipid structural characteristics were evaluated. The results showed that low oat bran content (OEB10)-with a lower concentration of oat protein and β-glucans-resulted in an O/W emulsion with an aggregated droplet structure and lower thermal stability and hardness. These connections between composition, technology, and structural properties of olive O/W emulsions elaborated with oat bran could help in making the optimal choice for their potential application in the production of foods such as healthier meat products.
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Bilgic H, Sensoy I. Effect of psyllium and cellulose fiber addition on the structure and the starch digestibility of bread and crackers. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Wang J, Brennan MA, Brennan CS, Serventi L. Predictive Glycaemic Response of Pasta Enriched with Juice, Puree, and Pomace from Red Cabbage and Spinach. Nutrients 2022; 14:4575. [PMID: 36364837 PMCID: PMC9654938 DOI: 10.3390/nu14214575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 01/12/2024] Open
Abstract
This study reports the digestibility and nutritional quality of pasta made from durum wheat semolina which was partially substituted by puree, juice or pomace from spinach and red cabbage. The results show that 10% substitution of semolina with red cabbage pomace and spinach pomace, 1% substitution of spinach juice, and 2% substitution of spinach puree significantly reduced the area under the curve of the in vitro starch digestion. This reduction was due to a combined effect of decreased starch content, increased dietary fibre content and inhibition of α-amylase caused by vegetable material addition. Total phenolic content (TPC) and antioxidant capacity increased significantly on raw, cooked and digested samples of vegetable fortified pasta compared to control. The β-carotene content of spinach pasta (raw, cooked, and digested) was also higher than that of control. At the 1% substitution level, the juice was more efficient in improving the antioxidant capacity of resultant pasta compared to puree or pomace.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Margaret Anne Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
| | - Charles Stephen Brennan
- Riddet Research Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
- School of Science, RMIT, Melbourne, VIC 3000, Australia
| | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, P.O. Box 85084, Christchurch 7647, New Zealand
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Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking - A review. Food Chem 2022; 383:132584. [PMID: 35413756 DOI: 10.1016/j.foodchem.2022.132584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/27/2022] [Accepted: 02/25/2022] [Indexed: 12/25/2022]
Abstract
Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.
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15
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Fan R, Wang L, Fan J, Sun W, Dong H. The Pulsed Electric Field Assisted-Extraction Enhanced the Yield and the Physicochemical Properties of Soluble Dietary Fiber From Orange Peel. Front Nutr 2022; 9:925642. [PMID: 35938122 PMCID: PMC9355398 DOI: 10.3389/fnut.2022.925642] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 06/21/2022] [Indexed: 11/30/2022] Open
Abstract
The study aimed to investigate the effects of pulsed electric field (PEF)-assisted extraction on the yield, physicochemical properties, and structure of soluble dietary fiber (SDF) from orange peel. The results showed that the optinal parameters of PEF assisted extraction SDF was temperature of 45oC with the electric field intensity of 6.0 kV/cm, pulses number of 30, and time of 20min and SDF treated with PEF showed the higher water solubility, water-holding and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, foam stability and higher binding capacity for Pb2+, As3+, Cu2+, and higher which resulted from the higher viscosity due to PEF treatment. Compared with the untreated orange peel, the SDF obtained with PEF exhibited stronger antioxidant activities, which was due to its smaller molecular weight (189 vs. 512 kDa). In addition, scanning electron micrograph images demonstrated that the surface of PEF-SDF was rough and collapsed. Overall, it was suggested that PEF treatment could improve the physicochemical properties of SDF from the orange peel and would be the potential extraction technology with high efficiency.
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Affiliation(s)
- Rui Fan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
| | - Lei Wang
- Key Laboratory of Agricultural Product Quality Evaluation and Nutrition Health, Ministry of Agriculture and Rural Affairs, Tangshan, China
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China
| | - Jingfang Fan
- Hebei Plant Protection and Quarantine General Station, Shijiazhuang, China
| | - Wanqiu Sun
- Beijing Institute of Nutritional Resources Co., Ltd., Beijing, China
| | - Hui Dong
- Shijiazhuang Institute of Pomology, Heibei Academy of Agriculture and Forestry Science, National Pear Improvement Centre, Shijiazhuang, China
- *Correspondence: Hui Dong ;
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Iwansyah AC, Melanie D, Cahyadi W, Indraningsih AW, Khasanah Y, Indriati A, Andriansyah RCE, Hamid HA, Yahya IH. Shelf life evaluation of formulated cookies from Hanjeli (Coix lacryma-jobi L.) and Moringa leaf flour (Moringa oleifera). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties. Molecules 2022; 27:molecules27092868. [PMID: 35566217 PMCID: PMC9101751 DOI: 10.3390/molecules27092868] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.
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Effect of Substitution of MOCAF (Modified Cassava Flour) Flour and Seaweed (Eucheuma Cottonii) on Analogue Rice on Organoleptic Tests and Fiber Content. JURNAL APLIKASI TEKNOLOGI PANGAN 2022. [DOI: 10.17728/jatp.12301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
AbstrakBeras analog (BA) merupakan produk dari teknologi pangan berupa beras tiruan yang terbuat dari umbi-umbian salah satunya mocaf. Kandungan karbohidrat pada mocaf cukup tinggi sedangkan kandungan serat pada tepung mocaf cukup rendah. Oleh karena itu beras analog berbahan dasar tepung mocaf diperlukan penambahan pangan lain yaitu rumput laut Eucheuma cottonii. Pemberian tambahan rumput laut E. cottonii pada beras analog diharapkan dapat meningkatkan kandungan serat beras analog untuk menganalisis ada atau tidaknya perbedaan karakteristik organoleptik varian beras analog serta kandungan seratnya. Penelitian ini menggunakan metode eksperimental dengan rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari beras analog dengan 3 konsentrasi tepung rumput laut E.cottonii yaitu konsentrasi 0%, 5% dan 15%. Hasil analisis uji organoleptik yang paling disukai dari segi rasa, aroma, dan warna menunjukkan p>0,05 tidak berpengaruh nyata, sedangkan dari segi teksturmenunjukkan p<0,05 terdapat pengaruh nyata. Pada analisis serat kandungan serat tertinggi terdapat pada tepung rumput laut, sedangkan pada penambahan beras analog kandungan serat tertinggi terdapat pada konsentrasi 15%. Beras analog dengan substitusi tepung mocaf dan tepung rumput laut memiliki daya terima yang baik oleh panelis dan memiliki kandungan serat yang tinggi.AbstractAnalogue rice is the product of food technology from artificial rice made from tubers such as mocaf. The carbohydrate content in mocaf is quite high while the fiber content in mocaf flour is low. Therefore, analogue rice is needed to add Eucheuma cottonii seaweed. This addition of seaweed is expected to increase the fiber content of analogue rice. The aim of this study is to analyze the differences in the organoleptic characteristics of analogue rice variants and their fiber content. This research used an experimental method with the research design used was a completely randomized design consisting of analogue rice with 3 concentrations of seaweed flour, namely concentrations of 0%, 5% and 15%. The results of the organoleptic test analysis that was most preferred in terms of taste, aroma, and color showed p>0.05 had no significant effect, while in terms of texture showed p<0.05 there was a significant effect. In fiber analysis, the highest fiber content was found in seaweed flour, while in the addition of analogue rice the highest fiber content was found at a concentration of 15%. Analogous rice with the substitution of mocaf flour and seaweed flour has good acceptance by panellists and has high fiber.
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Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit. Molecules 2022; 27:molecules27061840. [PMID: 35335202 PMCID: PMC8954276 DOI: 10.3390/molecules27061840] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 03/03/2022] [Accepted: 03/08/2022] [Indexed: 11/28/2022] Open
Abstract
Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached.
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21
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Implication of different sensory methodologies and failure criteria on the shelf-life of a pumpkin-orange cake. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100777] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01155-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Fernández-Fernández AM, Dellacassa E, Nardin T, Larcher R, Ibañez C, Terán D, Gámbaro A, Medrano-Fernandez A, del Castillo MD. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022; 14:nu14030419. [PMID: 35276777 PMCID: PMC8840580 DOI: 10.3390/nu14030419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/09/2022] [Accepted: 01/13/2022] [Indexed: 02/01/2023] Open
Abstract
In the present work the feasibility of Tannat grape skin (TGS) as a functional ingredient in the formulation of two snacks (yogurt and biscuits) was studied. The research provided novel information on the effects of the food matrix and digestion process, under simulated human oral gastrointestinal conditions, in the bioaccessibility of TGS bioactive compounds composing of the snacks with health promoting properties (antioxidant, anti-inflammatory, and antidiabetic). TGS polyphenolic profile was analyzed by ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) finding mainly flavonoids, phenolic acids, and anthocyanins, which may exert antioxidant, anti-inflammatory, and carbohydrase inhibition capacities. TGS digest showed antioxidant and antidiabetic potential compared to the undigested sample (p < 0.05). Yogurt and biscuits with TGS were developed with the nutrition claims “no-added sugars” and “source of fiber” and were digested in vitro to evaluate the bioaccessibility of compounds with health promoting properties after food processing and digestion. After in vitro simulation of digestion, bioactive properties were enhanced for control and TGS snacks which may be attributed to the formation/release of compounds with health-promoting properties. Biscuits showed significant increase in ABTS antioxidant capacity and yogurt showed increased α-glucosidase inhibition capacity by the addition of TGS (p < 0.05). Polyphenols from TGS and bioactive peptides from snacks which may be released during digestion might be responsible for the observed bioactivities. Consumer’s acceptance of TGS yogurt and biscuits showed scores of 6.3 and 5.1 (scale 1−9), respectively, showing TGS yogurt had higher overall acceptance. Sensory profile assessed by check-all-that-apply + just-about-right (CATA+JAR) showed most of the attributes were evaluated as “just about right”, supporting good food quality. The developed yogurt presented adequate shelf-life parameters for 28 days. TGS yogurt with higher acceptability showed reduced ROS formation (p < 0.05) induced by tert-butyl hydroperoxide (1 mM) in CCD-18Co colon cells and RAW264.7 macrophages when pre-treated with concentrations 500−1000 and 100−500 µg/mL of the digests, respectively. Moreover, TGS yogurt digest pre-treatment reduced nitric oxide (NO) production (p < 0.05) in lipopolysaccharide (LPS)-induced RAW264.7 macrophages, showing anti-inflammatory potential. Bioactive peptides generated during lactic fermentation and digestion process may be contributors to intracellular effects. In conclusion, yogurt and biscuits with Tannat grape skin addition were obtained with nutrition claims “no-added sugars” and “source of fiber” with the potential to modulate key biochemical events associated with diabetes pathogenesis.
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Affiliation(s)
- Adriana Maite Fernández-Fernández
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Graduate Program in Chemistry, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay
| | - Eduardo Dellacassa
- Departamento de Química Orgánica, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay;
| | - Tiziana Nardin
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Roberto Larcher
- Dipartimento Alimenti e Trasformazione, Centro Trasferimento Tecnologico, Fondazione Edmund Mach di San Michele all’Adige, Via E. Mach, 1 38010 San Michele all’Adige, Italy; (T.N.); (R.L.)
| | - Cecilia Ibañez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Dahiana Terán
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Adriana Gámbaro
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - Alejandra Medrano-Fernandez
- Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, General Flores 2124, Montevideo 11800, Uruguay; (A.M.F.-F.); (C.I.); (D.T.); (A.G.); (A.M.-F.)
| | - María Dolores del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Campus de la Universidad Autónoma de Madrid, C/Nicolás Cabrera, 9, 28049 Madrid, Spain
- Correspondence: ; Tel.: +34-910017900
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Kumar H, Bhardwaj K, Kuča K, Sahrifi‐Rad J, Verma R, Machado M, Kumar D, Cruz‐Martins N. Edible mushrooms enrichment in food and feed: A mini review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15546] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kamil Kuča
- Department of Chemistry Faculty of Science University of Hradec Kralove 50003 Hradec Kralove Czech Republic
- Biomedical Research Center University Hospital in Hradec Kralove Sokolska 581 50005 Hradec Kralove Czech Republic
| | - Javad Sahrifi‐Rad
- Phytochemistry Research Center Shahid Beheshti University of Medical Sciences Tehran 11369 Iran
| | - Rachna Verma
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Marisa Machado
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
| | - Dinesh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Natália Cruz‐Martins
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
- Faculty of Medicine University of Porto 4200‐319 Porto Portugal
- Institute for Research and Innovation in Health (i3S) University of Porto 4200‐135 Porto Portugal
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Diez-Sánchez E, Quiles A, Hernando I. Use of Berry Pomace to Design Functional Foods. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2010217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elena Diez-Sánchez
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Quiles
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
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Mai THA, Tran TTT, Le VVM. Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thi Hai Anh Mai
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University – Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
- Department of Food Technology Faculty of Agriculture and Forestry Tay Nguyen University Buon Ma Thuot City Vietnam
| | - Thi Thu Tra Tran
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University – Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Van Viet Man Le
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University – Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
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Bárta J, Bártová V, Jarošová M, Švajner J, Smetana P, Kadlec J, Filip V, Kyselka J, Berčíková M, Zdráhal Z, Bjelková M, Kozak M. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods 2021; 10:foods10112766. [PMID: 34829047 PMCID: PMC8624202 DOI: 10.3390/foods10112766] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/31/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
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Affiliation(s)
- Jan Bárta
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
- Correspondence: ; Tel.: +420-387772922
| | - Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Josef Švajner
- Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (J.B.); (M.J.); (J.Š.)
| | - Pavel Smetana
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Jaromír Kadlec
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic; (P.S.); (J.K.)
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, 166 28 Prague, Czech Republic; (V.F.); (J.K.); (M.B.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, 625 00 Brno, Czech Republic;
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research, Ltd., 787 01 Šumperk, Czech Republic;
| | - Marcin Kozak
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, 50-363 Wrocław, Poland;
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Renoldi N, Brennan CS, Lagazio C, Peressini D. Evaluation of technological properties, microstructure and predictive glycaemic response of durum wheat pasta enriched with psyllium seed husk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sompugdee C, Quan VM, Sriroth K, Sukyai P. Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15345] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chokchai Sompugdee
- Mitrphol Innovation and Research Center Co., Ltd Phu Khiao Thailand
- Cellulose for Future Materials and Technologies Special Research Unit Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Vo Minh Quan
- Cellulose for Future Materials and Technologies Special Research Unit Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | | | - Prakit Sukyai
- Cellulose for Future Materials and Technologies Special Research Unit Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
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Cao TC, Nguyen TP, Nguyen SN, Tran TTT, Ton NMN, Le VVM. Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01209-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina. Foods 2021; 10:foods10102510. [PMID: 34681559 PMCID: PMC8536094 DOI: 10.3390/foods10102510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber" based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box-Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.
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Effects of different physical technology on compositions and characteristics of bean dregs. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102789] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Nugraheni M, Purwanti S, Ekawatiningsih P. Impact of Analog Rice Derived from Different Composite Flours from Tubers, Germinated Legumes, and Cereals on Improving Serum Markers in Alloxan-Induced Diabetic Rats. Prev Nutr Food Sci 2021; 26:296-306. [PMID: 34737990 PMCID: PMC8531424 DOI: 10.3746/pnf.2021.26.3.296] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 06/07/2021] [Accepted: 06/23/2021] [Indexed: 11/29/2022] Open
Abstract
This study aimed to evaluate the consumption of four types of analog rice made from different composite flours in alloxan-induced diabetic rats. Forty-two male Wistar rats were divided into seven groups and fed different food for six weeks: normal standard food (NSF), diabetic standard food (DSF), diabetic commercial rice (DCR), and diabetic analog rice (DAR) I∼IV. Total phenolic, dietary fiber, and resistant starch contents were evaluated in every analog and commercial type of rice. The parameters studied were fasting blood glucose, homeostatic model assessment (HOMA) insulin resistance (IR), HOMA β, lipid profile, atherogenic indexes (AI), weight changes, serum insulin and antioxidant activities. Total phenol, dietary fiber, and resistant starch were higher for analog rice IV than the other three analog rice. In addition, analog rice IV had a greater ability to lower fasting blood glucose, total cholesterol, triglycerides, and low-density lipoprotein levels. High density lipoprotein levels increased in all groups fed analog rice, and all diabetic rats fed four types of analog rice had improved weight, antioxidant activity, serum insulin levels, HOMA IR, HOMA β, and AI. Commercial rice consumption did not improve glucose or lipids profiles, antioxidant activity, serum insulin level, HOMA IR, HOMA β, or AI in diabetic mice. These results show that the four types of analog rice significantly improved serum markers in diabetic rats.
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Affiliation(s)
- Mutiara Nugraheni
- Culinary Art Vocational Education, Faculty of Engineering, Yogyakarta State University, Yogyakarta 55281, Indonesia
| | - Sutriyati Purwanti
- Culinary Art Vocational Education, Faculty of Engineering, Yogyakarta State University, Yogyakarta 55281, Indonesia
| | - Prihastuti Ekawatiningsih
- Culinary Art Vocational Education, Faculty of Engineering, Yogyakarta State University, Yogyakarta 55281, Indonesia
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Jeznach M, Kosicka-Gębska M. Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions. Nutrients 2021; 13:nu13092931. [PMID: 34578809 PMCID: PMC8468700 DOI: 10.3390/nu13092931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, quality-oriented, sensory-oriented, convenience-oriented, and neutral consumers. The quality-oriented group was the group that expressed the most positive opinions about the pasta and about the addition of fiber to pasta. Moreover, they appreciated the information placed on the pasta label the most. Consumers in the sensory-oriented segment were the least likely to agree that the addition of fiber to pasta deteriorated its taste and to agree that it looked worse compared to pasta without fiber. These findings are of significance for those involved in the public nutrition sector as well as for those responsible for preparing well-targeted marketing messages. The conclusions may constitute invaluable insights for those devising educational initiatives and campaigns.
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Bianchi F, Tolve R, Rainero G, Bordiga M, Brennan CS, Simonato B. Technological, nutritional and sensory properties of pasta fortified with agro‐industrial by‐products: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15168] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Roberta Tolve
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Giada Rainero
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco Università degli Studi del Piemonte Orientale “A. Avogadro” Largo Donegani 2 Novara 28100 Italy
| | | | - Barbara Simonato
- Department of Biotechnology University of Verona Strada Le Grazie 15 Verona 37134 Italy
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Yin Z, Wang Z, He Z, Zeng M, Qin F, Chen J. Effect of particle size and microstructure on the physical properties of soybean insoluble dietary fiber in aqueous solution. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100898] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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38
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Atzler JJ, Sahin AW, Gallagher E, Zannini E, Arendt EK. Characteristics and properties of fibres suitable for a low FODMAP diet- an overview. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Atzler JJ, Sahin AW, Gallagher E, Zannini E, Arendt EK. Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03762-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
AbstractConsumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, specific volume and hardness), as well as the release of reducing sugars during in vitro digestion. High performance anion exchange chromatography with coupled pulsed amperometric detection (HPAEC-PAD) was used to determine the FODMAP levels (contents of mannitol, sorbitol, fructose in excess of glucose, fructans and α-galactooligosaccharides) of both dough and bread. Prototypes were compared with wheat flour-based breads (bakers’ flour with and without wheat bran addition) to assess the performance of these prototypes. Prototypes showed a decreased quality compared to a baker’s flour control, however, a quality comparable to commercial wheat bran breads was found. This in combination with a lower release of reducing sugars during in vitro digestion underline the potential of fibre enriched breads as part of a healthier and more palateable low FODMAP diet. Furthermore, this study highlights the importance of the type (viscous and insoluble) and the concentration of fibres used. Application of psyllium in a concentration of 3 g/100 g showed the most beneficial impact on both physical (specific volume, hardness after 0 h and 24 h) and nutritional aspects of bread.
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Arı Akın P, Tayfun KE, Tamer U, Boyacı İH. Use of tea fibers as a source of dietary fiber in wheat flour and bread. Cereal Chem 2021. [DOI: 10.1002/cche.10444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Pervin Arı Akın
- Field Crop Central Research Institute Ankara Turkey
- Department of Food Engineering Hacettepe University Beytepe, Ankara Turkey
| | - Kübra Elif Tayfun
- Department of Food Engineering Hacettepe University Beytepe, Ankara Turkey
| | - Uğur Tamer
- Department of Analytical Chemistry Faculty of Pharmacy Gazi University Ankara Turkey
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Gressier M, Frost G. Minor changes in fibre intake in the UK population between 2008/2009 and 2016/2017. Eur J Clin Nutr 2021; 76:322-327. [PMID: 33986495 PMCID: PMC8821000 DOI: 10.1038/s41430-021-00933-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/23/2022]
Abstract
The benefits of increasing populations’ and individuals’ fibre intake on non-communicable disease risk have been known and promoted for decades in the UK and in the world. Public health campaigns, including dietary recommendations, called populations to increase their consumption of whole grains, fruits and vegetables, while manufacturers increased the fibre content of their products. In particular, the SACN report in 2015 highlighted the importance of fibres for the UK population. We analysed trends in fibre consumption for the whole population, by age group and gender using the UK National Diet and Nutrition Survey from 2008/09 to 2016/17. We investigated changes in total fibre intake and calculated the contribution to fibre intake and time trends from each food group. We compared the fibre content of food groups between 2008/09 and 2016/17. We found that fibre intake remained fairly stable. While the fibre content of some cereal-based products increased, it decreased for potato-based products. All age groups derived increasing fibre from pasta and other cereal-based products, and decreasing fibre from potato products. Adults, but not children or adolescents derived more fibre from vegetables. This resulted in an increase in fibre intake in adults, but not in children or adolescents.
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Affiliation(s)
- Mathilde Gressier
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK. .,Centre for Health Economics & Policy Innovation, Department of Economics & Public Policy, Imperial College Business School, Imperial College London, London, UK.
| | - Gary Frost
- Section for Nutrition Research, Department of Metabolism, Digestion and Reproduction, Faculty of Medicine, Imperial College London, London, UK
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Ferreira SM, Capriles VD, Conti-Silva AC. Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106582] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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43
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Gani A, Jan R, Ashwar BA, Ashraf ZU, Shah A, Gani A. Encapsulation of saffron and sea buckthorn bioactives: Its utilization for development of low glycemic baked product for growing diabetic population of the world. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111035] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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44
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Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021; 62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand
| | | | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand.,School of Science, RMIT, Melbournene, Australia
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Association of fibre degradation with ruminal dissolved hydrogen in growing beef bulls fed with two types of forages. Br J Nutr 2021; 125:601-610. [PMID: 32718369 DOI: 10.1017/s0007114520002962] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The present study investigated the association between fibre degradation and the concentration of dissolved molecular hydrogen (H2) in the rumen. Napier grass (NG) silage and corn stover (CS) silage were compared as forages with contrasting structures and degradation patterns. In the first experiment, CS silage had greater 48-h DM, neutral-detergent fibre (NDF) and acid-detergent fibre degradation, and total gas and methane (CH4) volumes, and lower 48-h H2 volume than NG silage in 48-h in vitro incubations. In the second experiment, twenty-four growing beef bulls were fed diets including 55 % (DM basis) NG or CS silages. Bulls fed the CS diet had greater DM intake (DMI), average daily gain, total-tract digestibility of OM and NDF, ruminal dissolved methane (dCH4) concentration and gene copies of protozoa, methanogens, Ruminococcus albus and R. flavefaciens, and had lower ruminal dH2 concentration, and molar proportions of valerate and isovalerate, in comparison with those fed the NG diet. There was a negative correlation between dH2 concentration and NDF digestibility in bulls fed the CS diet, and a lack of relationship between dH2 concentration and NDF digestibility with the NG diet. In summary, the fibre of CS silage was more easily degraded by rumen microorganisms than that of NG silage. Increased dCH4 concentration with the CS diet presumably led to the decreased ruminal dH2 concentration, which may be helpful for fibre degradation and growth of fibrolytic micro-organisms in the rumen.
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Nguyen SN, Vien MD, Le TTT, Tran TTT, Ton NMN, Le VVM. Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Si Nhat Nguyen
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Man Dat Vien
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Thu Trang Le
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Thi Thu Tra Tran
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Nu Minh Nguyet Ton
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
| | - Van Viet Man Le
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University –Ho Chi Minh City (VNU‐HCM) Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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Nocente F, Natale C, Galassi E, Taddei F, Gazza L. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. Foods 2021; 10:foods10030502. [PMID: 33652761 PMCID: PMC7996885 DOI: 10.3390/foods10030502] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/16/2021] [Accepted: 02/23/2021] [Indexed: 12/17/2022] Open
Abstract
Brewers' spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed-proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)-except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.
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Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods 2021; 10:foods10020342. [PMID: 33562826 PMCID: PMC7915647 DOI: 10.3390/foods10020342] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 02/08/2023] Open
Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.
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Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110390] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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50
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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