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Shen M, Huang K, Cao H, Zhang Y, Sun Z, Yu Z, Guan X. Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes. Int J Biol Macromol 2024; 268:131550. [PMID: 38631591 DOI: 10.1016/j.ijbiomac.2024.131550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 04/01/2024] [Accepted: 04/10/2024] [Indexed: 04/19/2024]
Abstract
The influence of oat lipids on the structural, thermal, rheological, and in vitro digestibility properties of oat starch under heat processing conditions was investigated. X-ray diffraction, fourier infrared spectroscopy, and differential scanning calorimetry revealed the formation of a V-shaped crystal structure between starch and lipid, resulting in enhanced orderliness and enthalpy. Oat lipids decreased the final viscosity and gel strength of oat starch while weakening the trend towards gel network formation. Additionally, oat lipids exhibited enhanced resistance to starch hydrolase, leading to elevated contents of slowly digestible starch and resistant starch. Consequently, this leads to an augmentation in the rate constants for the rapid digestion fraction (k1) and the slow digestion fraction (k2). When the lipid content reached 7.50 %, a significant increase of 42.20 % was observed in the maximum digestibility of slow digestion fraction (C∞2), while a notable decrease of 44.06 % was noted in the maximum digestibility of rapid digestion fraction (C∞1). The correlation analysis revealed that lipid content, final viscosity, and enthalpy exerted significant influences on in vitro starch digestion. These results demonstrate the substantial impact of lipid content on oat starch structure, subsequently affecting its thermal, rheological, and digestive properties.
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Affiliation(s)
- Meng Shen
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Kai Huang
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Hongwei Cao
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Yu Zhang
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China
| | - Zhu Sun
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Zhiquan Yu
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Xiao Guan
- School of Health Science and Engineering, the University of Shanghai for Science and Technology, Shanghai 200093, China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China.
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2
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Bonysana R, Singh KD, Devi WD, Koijam AS, Kapesa K, Kalita J, Mukherjee PK, Rajashekar Y. Ethno-entomotherapeutic and metabolite profiling of Coridius chinensis (Dallas), a traditional edible insect species of North-East India. Sci Rep 2024; 14:6545. [PMID: 38503889 PMCID: PMC10951289 DOI: 10.1038/s41598-024-57202-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Accepted: 03/15/2024] [Indexed: 03/21/2024] Open
Abstract
Edible insects possess several health enhancing properties and play an important role in human nutrition. Coridius chinensis is an edible insect that is considered food and claimed as traditional medicine. In the present study, nutritional contents, chemical composition, antioxidant, and anti-inflammatory properties of C. chinensis were analyzed. It was found that the insect sample contains 50.46% moisture, 44.65% protein, 4.45% carbohydrate, 39.42% crude fats, 3.53% ash and 576.11 (Kcal/100 g) energy. Our study highlighted the presence of a significant amount of phenol and flavonoids. The C. chinensis hydro-alcoholic extract showed high antioxidant property and anti-inflammatory activity. GCMS analysis identified 61 volatile compounds. LC-MS analysis of hydroalcoholic extract of C. chinensis revealed the presence of compounds such as etodolac glucuronide, morphine 3-glucuronide, ecgonine, ecgonine methyl ester, sufentanil, and palmitoyl ethanololamide. These findings suggest that C. chinensis species can be employed as a valuable food source with excellent therapeutic properties.
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Affiliation(s)
- Rajkumari Bonysana
- Insect Bioresources Laboratory, Animal Resources Programme, Institute of Bioresources and Sustainable Development (IBSD, Department of Biotechnology, Govt. of India, Takyelpat, Imphal, Manipur, 795001, India
| | - Kabrambam Dasanta Singh
- Insect Bioresources Laboratory, Animal Resources Programme, Institute of Bioresources and Sustainable Development (IBSD, Department of Biotechnology, Govt. of India, Takyelpat, Imphal, Manipur, 795001, India
| | - Wahengbam Deepanita Devi
- Insect Bioresources Laboratory, Animal Resources Programme, Institute of Bioresources and Sustainable Development (IBSD, Department of Biotechnology, Govt. of India, Takyelpat, Imphal, Manipur, 795001, India
| | - Arunkumar Singh Koijam
- Insect Bioresources Laboratory, Animal Resources Programme, Institute of Bioresources and Sustainable Development (IBSD, Department of Biotechnology, Govt. of India, Takyelpat, Imphal, Manipur, 795001, India
| | - Kokho Kapesa
- Insect Bioresources Laboratory, Animal Resources Programme, Institute of Bioresources and Sustainable Development (IBSD, Department of Biotechnology, Govt. of India, Takyelpat, Imphal, Manipur, 795001, India
| | - Jatin Kalita
- Centre for Infectious Disease, CSIR-North East Institute of Science and Technology, Jorhat, Assam, India
| | - Pulok Kumar Mukherjee
- Insect Bioresources Laboratory, Animal Resources Programme, Institute of Bioresources and Sustainable Development (IBSD, Department of Biotechnology, Govt. of India, Takyelpat, Imphal, Manipur, 795001, India
| | - Yallappa Rajashekar
- Insect Bioresources Laboratory, Animal Resources Programme, Institute of Bioresources and Sustainable Development (IBSD, Department of Biotechnology, Govt. of India, Takyelpat, Imphal, Manipur, 795001, India.
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3
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Cao X, Zuo S, Lin Y, Cai R, Yang F, Wang X, Xu C. Expansion Improved the Physical and Chemical Properties and In Vitro Rumen Digestibility of Buckwheat Straw. Animals (Basel) 2023; 14:29. [PMID: 38200760 PMCID: PMC10777991 DOI: 10.3390/ani14010029] [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: 11/16/2023] [Revised: 12/16/2023] [Accepted: 12/18/2023] [Indexed: 01/12/2024] Open
Abstract
The hard texture and poor palatability of straw are important factors that hinder its application in feed. Expansion is a technology that can improve the utilization of biomass, but few studies have comprehensively revealed how to change physicochemical characteristics to improve nutritional value. In this study, mechanical and chemical methods were combined to study the texture properties, rheological properties, and physicochemical structures of straw, and its utilization value was evaluated by in vitro rumen digestion. Expansion caused hemicellulose degradation, cellulose separation, and lignin redistribution, resulting in a decrease in crystallinity. The hardness and chewiness of expanded straw were reduced by 55% to 66%, significantly improving palatability. The compressive stress could be reduced by 54-73%, and the relaxation elasticity was reduced by 5% when expanded straw was compressed. The compression deformation of expanded straw was doubled compared to feedstock, and the compacting degree was improved. Expanded straw significantly improved digestibility and gas production efficiency, which was due to the pore structure increasing the attachment of rumen microorganisms; besides that, the reduction of the internal structural force of the straw reduced energy consumption during digestion. The lignin content decreased by 10%, the hardness decreased further in secondary expansion, but the digestibility did not improve significantly.
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Affiliation(s)
- Xiaohui Cao
- College of Engineering, China Agricultural University, Beijing 100083, China; (X.C.); (S.Z.)
| | - Sasa Zuo
- College of Engineering, China Agricultural University, Beijing 100083, China; (X.C.); (S.Z.)
| | - Yanli Lin
- College of Grassland Science and Technology, China Agricultural University, Beijing 100093, China; (Y.L.); (F.Y.)
| | - Rui Cai
- School of Environmental Science & Engineering, Huazhong University of Science and Technology, Wuhan 430074, China;
| | - Fuyu Yang
- College of Grassland Science and Technology, China Agricultural University, Beijing 100093, China; (Y.L.); (F.Y.)
| | - Xuekai Wang
- College of Grassland Science and Technology, China Agricultural University, Beijing 100093, China; (Y.L.); (F.Y.)
| | - Chuncheng Xu
- College of Engineering, China Agricultural University, Beijing 100083, China; (X.C.); (S.Z.)
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4
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Sargautis D, Kince T, Gramatina I. Characterisation of the Enzymatically Extracted Oat Protein Concentrate after Defatting and Its Applicability for Wet Extrusion. Foods 2023; 12:2333. [PMID: 37372544 DOI: 10.3390/foods12122333] [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: 05/22/2023] [Revised: 06/03/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
An oat protein concentrate (OC1) was isolated from oat flour through starch enzymatic hydrolysis, by subsequent defatting by ethanol and supercritical fluid extraction (SFE) reaching protein concentrations of 78% and 77% by weight in dry matter, respectively. The protein characterisation and functional properties of the defatted oat protein concentrates were evaluated, compared and discussed. The solubility of defatted oat protein was minor in all ranges of measured pH (3-9), and foamability reached up to 27%. Further, an oat protein concentrate defatted by ethanol (ODE1) was extruded by a single screw extruder. The obtained extrudate was evaluated by scanning electron microscope (SEM), texture and colour analysers. The extrudate's surface was well formed, smooth, and lacking a tendency to form a fibrillar structure. Textural analysis revealed a non-unform structure (fracturability 8.8-20.9 kg, hardness 26.3-44.1 kg) of the oat protein extrudate.
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Affiliation(s)
- Darius Sargautis
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
| | - Tatjana Kince
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
| | - Ilze Gramatina
- Department of Food Technologies, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia
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5
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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6
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Miao WB, Wu ZW, Jiang JH, Li YJ, Qin Z, Liu HM, Cai XS, Wang XD. The physicochemical properties of starches isolated from defatted tigernut meals: Effect of extrusion pretreatment. Carbohydr Polym 2022; 298:120152. [DOI: 10.1016/j.carbpol.2022.120152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/06/2022] [Accepted: 09/21/2022] [Indexed: 11/02/2022]
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7
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Fărcaș AC, Socaci SA, Nemeș SA, Pop OL, Coldea TE, Fogarasi M, Biriș-Dorhoi ES. An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications. Nutrients 2022; 14:nu14173470. [PMID: 36079730 PMCID: PMC9460243 DOI: 10.3390/nu14173470] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/20/2022] [Accepted: 08/21/2022] [Indexed: 11/16/2022] Open
Abstract
Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, essential amino acids, essential fatty acids, ferulic acid, and other phenols, tocopherols, or β-glucans are found in cereal by-products. This review aims to provide a critical and comprehensive overview of current knowledge regarding the bioactive compounds recovered from cereal by-products, emphasizing their functional values and potential human health benefits.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (S.A.S.); Tel.: +40-264-596388 (A.C.F.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (S.A.S.); Tel.: +40-264-596388 (A.C.F.)
| | - Silvia Amalia Nemeș
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Oana Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Melinda Fogarasi
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Elena Suzana Biriș-Dorhoi
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
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8
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Hao J, Li X, Wang Q, Lv W, Zhang W, Xu D. Recent developments and prospects in the extraction, composition, stability, food applications, and
in vitro
digestion of plant oil bodies. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jia Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Xiaoyu Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Qiuyu Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenwen Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Wenguan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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9
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Arnold M, Rajagukguk YV, Sidor A, Kulczyński B, Brzozowska A, Suliburska J, Wawrzyniak N, Gramza-Michałowska A. Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19074195. [PMID: 35409876 PMCID: PMC8998295 DOI: 10.3390/ijerph19074195] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/26/2022] [Accepted: 03/30/2022] [Indexed: 11/18/2022]
Abstract
Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and antioxidative activity of gingerbread. Two samples of gingerbread without and with 3% (w/w of wheat flour) ESP, with controlled green tea powder (4% w/w of white chocolate) were analyzed. Results of the research showed that the addition of 3% ESP significantly increased the ash and calcium content (p < 0.05) without changing the appearance, aroma, texture, taste profiles, and the hedonic score of gingerbread. The gingerbread samples were then stored for 2 months and were analyzed every month. The hedonic evaluation of the aroma of both gingerbread samples decreased significantly (p < 0.05) during storage. During 2 months of storage, the antioxidative activity of gingerbread fortified with 3% ESP was not significantly different compared to the control (p > 0.05), particularly in ABTS and ORACFL assay. The ABTS, DPPH, and ORACFL assays showed decreasing antioxidative activity during storage, which was also in accordance with decreasing total phenolic content of both gingerbread samples. In PCL assay, the lipid-soluble antioxidant activity in gingerbread with 3% ESP was significantly higher during 2 months of storage, compared to the control (p < 0.05). The developed product might be a potential alternative to improve the calcium (26% daily value (DV) recommendation per 100 g) and antioxidant intake in order to prevent calcium deficiency. Gingerbread enriched with an organic source of calcium may become an innovative product to reduce the risk of developing osteoporosis in the elderly population, having potential health and economic significance, given the incidence of osteoporosis and the costs of treating this disease.
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Affiliation(s)
- Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Yolanda Victoria Rajagukguk
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Andrzej Sidor
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Anna Brzozowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
| | - Joanna Suliburska
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Natalia Wawrzyniak
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
- Department of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Anna Gramza-Michałowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (M.A.); (Y.V.R.); (A.S.); (B.K.); (A.B.); (N.W.)
- Correspondence: ; Tel.: +48-61-848-7327
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10
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Uquiche E, Millao S, del Valle JM. Extrusion affects supercritical CO2 extraction of red pepper (Capsicum annuum L.) oleoresin. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110829] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022; 370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/09/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022]
Abstract
Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Ting Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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12
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Silvestre‐De‐León R, Espinosa‐Ramírez J, Pérez‐Carrillo E, Serna‐Saldívar SO. Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15199] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Robinzon Silvestre‐De‐León
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
| | - Johanan Espinosa‐Ramírez
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
| | - Esther Pérez‐Carrillo
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
| | - Sergio O. Serna‐Saldívar
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
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13
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Effects of air temperature on the physicochemical properties and flavor compounds of roasted red ginseng lateral roots in a jet impingement fluidized bed roaster. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Chou TH, Nugroho DS, Chang JY, Cheng YS, Liang CH, Deng MJ. Encapsulation and Characterization of Nanoemulsions Based on an Anti-oxidative Polymeric Amphiphile for Topical Apigenin Delivery. Polymers (Basel) 2021; 13:polym13071016. [PMID: 33806031 PMCID: PMC8037426 DOI: 10.3390/polym13071016] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/19/2021] [Accepted: 03/21/2021] [Indexed: 01/30/2023] Open
Abstract
Apigenin (Apig) is used as a model drug due to its many beneficial bio-activities and therapeutic potentials. Nevertheless, its poor water solubility and low storage stability have limited its application feasibility on the pharmaceutical field. To address this issue, this study developed nanoemulsions (NEs) using an anti-oxidative polymeric amphiphile, d-α-tocopheryl polyethylene glycol 1000 succinate (TPGS), hydrogenated soy lecithin (HL), black soldier fly larvae (BSFL) oil, and avocado (AV) oil through pre-homogenization and ultrasonication method. Addition of TPGS (weight ratios 100 and 50% as compared to HL) into NEs effectively reduced particle size and phase transition region area of NEs with pure HL. Incorporation of Apig into NEs made particle size increase and provided a disorder effect on intraparticle molecular packing. Nevertheless, the encapsulation efficiency of NEs for Apig approached to about 99%. The chemical stability of Apig was significantly improved and its antioxidant ability was elevated by incorporation with BSFL oil and AV oil NEs, especially for NEs with single TPGS. NEs with single TPGS also exhibited the best Apig skin deposition. For future application of topical Apig delivery, NEs-gel was formed by the addition of hyaluronic acid (HA) into NEs. Their rheological characteristics were dominated by the surfactant ratios of HL to TPGS.
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Affiliation(s)
- Tzung-Han Chou
- Department of Chemical and Materials Engineering, National Yunlin University of Science and Technology, Yunlin 64022, Taiwan; (D.S.N.); (Y.-S.C.)
- Correspondence: ; Tel.: +886-5534-2601 (ext. 4625); Fax: +886-5531-2071
| | - Daniel Setiyo Nugroho
- Department of Chemical and Materials Engineering, National Yunlin University of Science and Technology, Yunlin 64022, Taiwan; (D.S.N.); (Y.-S.C.)
| | - Jia-Yaw Chang
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan;
| | - Yu-Shen Cheng
- Department of Chemical and Materials Engineering, National Yunlin University of Science and Technology, Yunlin 64022, Taiwan; (D.S.N.); (Y.-S.C.)
| | - Chia-Hua Liang
- Department of Cosmetic Science, Chia Nan University of Pharmacy and Science, Tainan 717, Taiwan;
| | - Ming-Jay Deng
- Department of Applied Chemistry, Providence University, 200 Taiwan Boulevard, Sec. 7, Taichung 43301, Taiwan;
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Dey D, Richter JK, Ek P, Gu BJ, Ganjyal GM. Utilization of Food Processing By-products in Extrusion Processing: A Review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2020.603751] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.
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