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Li W, Xu R, Qin S, Song Q, Guo B, Li M, Zhang Y, Zhang B. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability. Int J Biol Macromol 2024; 274:133223. [PMID: 38897509 DOI: 10.1016/j.ijbiomac.2024.133223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 05/27/2024] [Accepted: 06/15/2024] [Indexed: 06/21/2024]
Abstract
The coarse texture and difficulty in processing dietary fiber (DF) in cereal bran have become limiting factors for the development of the whole cereal grain (WCG) food industry. To promote the development of the WCG industry, this review comprehensively summarizes the various forms and structures of cereal DF, including key features such as molecular weight, chain structure, and substitution groups. Different modification methods for changing the chemical structure of DF and their effects on the modification methods on physicochemical properties and biological activities of DF are discussed systematically. Furthermore, the review focusses on exploring the interactions between DF and dough components and discusses the effects on the gluten network structure, starch gelatinization and retrogradation, fermentation, glass transition, gelation, and rheological and crystalline characteristics of dough. Additionally, opportunities and challenges regarding the further development of DF for the flour products are also reviewed. The objective of this review is to establish a comprehensive foundation for the precise modification of cereal DF, particularly focusing on its application in dough-related products, and to advance the development and production of WCG products.
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Affiliation(s)
- Wen Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Rui Xu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Shaoshuang Qin
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Qiaozhi Song
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Ming Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Bo Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
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Maftoon Azad N, Alizadeh A, Kazemiyan Jahromi A, Ehsan Torkamani A, Baghaei S, Mirazimi Abarghuei F. Effects of Thermodynamic Properties of Rice and Ambient Conditions on Moisture Migration during Storage at Naturally Ventilated Warehouses. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
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An Equilibrium State Diagram for Storage Stability and Conservation of Active Ingredients in a Functional Food Based on Polysaccharides Blends. Polymers (Basel) 2023; 15:polym15020367. [PMID: 36679251 PMCID: PMC9860543 DOI: 10.3390/polym15020367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/04/2023] [Accepted: 01/08/2023] [Indexed: 01/12/2023] Open
Abstract
A functional food as a matrix based on a blend of carbohydrate polymers (25% maltodextrin and 75% inulin) with quercetin and Bacillus claussi to supply antioxidant and probiotic properties was prepared by spray drying. The powders were characterized physiochemically, including by moisture adsorption isotherms, X-ray diffraction (XRD), scanning electron microscopy (SEM), and modulated differential scanning calorimetry (MDSC). The type III adsorption isotherm developed at 35 °C presented a monolayer content of 2.79 g of water for every 100 g of dry sample. The microstructure determined by XRD presented three regions identified as amorphous, semicrystalline, and crystalline-rubbery states. SEM micrographs showed variations in the morphology according to the microstructural regions as (i) spherical particles with smooth surfaces, (ii) a mixture of spherical particles and irregular particles with heterogeneous surfaces, and (iii) agglomerated irregular-shape particles. The blend's functional performance demonstrated antioxidant activities of approximately 50% of DPPH scavenging capacity and viability values of 6.5 Log10 CFU/g. These results demonstrated that the blend displayed functional food behavior over the complete interval of water activities. The equilibrium state diagram was significant for identifying the storage conditions that promote the preservation of functional food properties and those where the collapse of the microstructure occurs.
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Martins MG, Santos OV, Chisté RC, da Silva Pena R. Physicochemical and morphological properties of the non‐conventional
Calathea allouia
starch. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mayara Galvão Martins
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Orquidea Vasconcelos Santos
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Nutrition Health Sciences Institute Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
| | - Renan Campos Chisté
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
| | - Rosinelson da Silva Pena
- Postgraduate Program in Food Science and Technology Institute of Technology Federal University of Pará (UFPA), 66075‐110 Belém PA Brazil
- Faculty of Food Engineering Institute of Technology Federal University of Pará (UFPA),: 66075‐110 Belém PA Brazil
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Influence of gelatinization degree and octenyl succinic anhydride esterification on the water sorption characteristics of corn starch. Carbohydr Polym 2021; 270:118378. [PMID: 34364622 DOI: 10.1016/j.carbpol.2021.118378] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/11/2021] [Accepted: 06/23/2021] [Indexed: 11/22/2022]
Abstract
The effects of gelatinization degree (GD) and octenyl succinic anhydride (OSA) esterification in the sorption-desorption characteristics of normal corn starch (NCS) were studied. NCS was subjected to different GD (53, 70, and 96%) with an extruder and lyophilized. FTIR analysis revealed that GD increased the hydrated (995/1022 ratio) and decreased the short-range ordered (1022/1047 ratio). The equilibrium sorption-desorption curve of starches was obtained for water activities up to 0.95 and fitted with the Guggenheim-Anderson-de Boer (GAB) model. Gelatinization of corn starch decreased its water sorption capacity, increased its sorption hysteresis and decreased its monolayer moisture content. OSA treatment of NCS reduced the water sorption capacity, hysteresis, and monolayer moisture content as reflected by slight variations of these parameters with the GD. A principal component analysis showed that GD and OSA esterification are mutually independent treatments, which can provide different effects on the water sorption characteristics of NCS.
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Silva KS, Polachini TC, Luna‐Flores M, Luna‐Solano G, Resende O, Telis‐Romero J. Sorption isotherms and thermodynamic properties of wheat malt under storage conditions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kamilla Soares Silva
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto São Paulo Brazil
| | - Tiago Carregari Polachini
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto São Paulo Brazil
| | - Mario Luna‐Flores
- Division of Postgraduate Studies and Research Technological Institute of Orizaba Orizaba Mexico
| | - Guadalupe Luna‐Solano
- Division of Postgraduate Studies and Research Technological Institute of Orizaba Orizaba Mexico
| | - Osvaldo Resende
- Federal Institute of Education Science and Technology of Goiás – IFGoiano Luziânia Brazil
| | - Javier Telis‐Romero
- Department of Food Engineering and Technology São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), São José do Rio Preto São Paulo Brazil
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Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin. PLANTS 2021; 10:plants10030578. [PMID: 33803775 PMCID: PMC8003340 DOI: 10.3390/plants10030578] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/07/2021] [Accepted: 03/09/2021] [Indexed: 11/20/2022]
Abstract
Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) and periods (0, 3, 6, 9, 12, 15, 18, 21, 24 months). Meanwhile, an accelerated study was also carried out at 40 °C storage conditions for 12 months to evaluate the fiber profile changes. Under different conditions, the overall quality of both raw and cooked noodle samples depended slightly on both the type and amount of added fiber isomaltodextrin, resistant starch (RS), insoluble high-molecular-weight dietary fiber (IHMWDF), and soluble high-molecular-weight dietary fiber (SHMWDF). However, this significantly changed for the fiber profile under 40 °C of storage for 12 months. Cooking quality, fiber profile, and color parameter did not differ by storage at −20 °C after 24 months than at 0 months, and noodles only slightly differed in texture and sensory characteristics. On sensory analysis, noodle samples were acceptable by panelists, with an acceptability score >5. In short, storage temperature is one of the most important factors in preserving food stability and retail properties. Isomaltodextrin noodles samples should be stored at low temperature to preserve the product functionality.
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Sorption and thermal characteristics of ancient grain pasta of various compositions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110433] [Citation(s) in RCA: 6] [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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Silva-Espinoza MA, Camacho MDM, Martínez-Navarrete N. Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109415] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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10
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Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101576] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Hou H, Chen Q, Bi J, Wu X, Jin X, Li X, Qiao Y, Lyu Y. Understanding appearance quality improvement of jujube slices during heat pump drying via water state and glass transition. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109874] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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12
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Mora CP, Martinez-Alejo JM, Roman L, Martinez MM, Carvajal T, Pinal R, Mora-Huertas CE. Molecular and physical characterization of octenyl succinic anhydride-modified starches with potential applications in pharmaceutics. Int J Pharm 2020; 579:119163. [DOI: 10.1016/j.ijpharm.2020.119163] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 10/25/2022]
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Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Li H, Yu H, Liu Y, Wang Y, Li H, Yu J. The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5586-5593. [PMID: 31152446 DOI: 10.1002/jsfa.9835] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/28/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Mono-, di- and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. RESULTS Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (Tg ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. CONCLUSION The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The Tg of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between Tg and the physicochemical properties of cheese will be studied in further research. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Hongjuan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongmei Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongbo Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jinghua Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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Mahanti NK, Chakraborty SK, Babu VB. Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13220] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Naveen K. Mahanti
- Department of Agricultural and Food EngineeringIndian Institute of Technology Kharagpur India
| | - Subir K. Chakraborty
- Agro Produce Processing DivisionICAR—Central Institute of Agricultural Engineering Bhopal India
| | - V. Bhusana Babu
- Agricultural Mechanization DivisionICAR—Central Institute of Agricultural Engineering Bhopal India
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