1
|
Zheng X, Wang Q, Li L, Liu C, Ma X. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods. Food Chem 2024; 458:140221. [PMID: 38943963 DOI: 10.1016/j.foodchem.2024.140221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/15/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Germination is an environmentally friendly process with no use of additives, during which only water spraying is done to activate endogenous enzymes for modification. Furthermore, it could induce bioactive phenolics accumulation. Controlling endogenous enzymes' activity is essential to alleviate granular disruption, crystallinity loss, double helices' dissociation, and molecular degradation of cereal and pseudo-cereal starch. Post-treatments (e.g. thermal and high-pressure technology) make it possible for damaged starch to reassemble towards well-packed structure. These contribute to alleviated loss of solubility and pasting viscosity, improved swelling power, or enhanced resistant starch formation. Cereal or pseudo-cereal flour (except that with robust structure) modified by early germination is more applicable to produce products with desirable texture and taste. Besides shortening duration, germination under abiotic stress is promising to mitigate starch damage for better utilization in staple foods.
Collapse
Affiliation(s)
- Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Qingfa Wang
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, No. 100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| | - Xiaoyan Ma
- College of Food Science and Technology, Hebei Agricultural University, No.2596 Yuekainan Street, Baoding, Hebei 071001, China
| |
Collapse
|
2
|
Xie Q, Wu S, Lai S, Ye F. Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry. Foods 2024; 13:2069. [PMID: 38998574 PMCID: PMC11241795 DOI: 10.3390/foods13132069] [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: 05/22/2024] [Revised: 06/13/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Taopian is a traditional Chinese pastry made from cooked glutinous rice flour. The effects of heat-moisture treatment (110 °C, 4 h; moisture contents 12-36%, w/w) on the preparation of cooked glutinous rice flour and taopian made from it were compared with the traditional method of stir-frying (180 °C, 30 s). The color of heat-moisture-treated (HMT) flours was darker. HMT flours exhibited a larger mean particle size (89.5-124 μm) and a greater relative crystallinity of starch (23.08-42.92%) and mass fractal dimension (1.77-2.28). The flours exhibited water activity in the range of 0.589-0.631. Although the oil-binding capacity of HMT flours was largely comparable to that of stir-fried flours, HMT flours exhibited a lower water absorption index. Accordingly, the taopian produced with HMT flours exhibited a lower brightness, accompanied by a stronger reddening and yellowing. In addition, more firmly bound water was observed in the taopian produced with HMT flour. The taopian made with HMT flour with a moisture content of 24% exhibited moderate hardness, adhesiveness and cohesiveness and received the highest score for overall acceptability (6.80). These results may be helpful to improve the quality of taopian by applying heat-moisture treatment in the preparation of cooked glutinous rice flour.
Collapse
Affiliation(s)
- Qiuping Xie
- College of Food Science, Southwest University, Chongqing 400715, China; (Q.X.); (S.W.); (S.L.)
| | - Shanshan Wu
- College of Food Science, Southwest University, Chongqing 400715, China; (Q.X.); (S.W.); (S.L.)
| | - Shiyu Lai
- College of Food Science, Southwest University, Chongqing 400715, China; (Q.X.); (S.W.); (S.L.)
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China; (Q.X.); (S.W.); (S.L.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| |
Collapse
|
3
|
Zhu F, Hu S, Mei L. Production and quality evaluation of a novel γ-aminobutyric acid-enriched yogurt. Front Nutr 2024; 11:1404743. [PMID: 38784135 PMCID: PMC11112111 DOI: 10.3389/fnut.2024.1404743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Accepted: 04/29/2024] [Indexed: 05/25/2024] Open
Abstract
Objective γ-aminobutyric acid (GABA) is a neurotransmitter inhibitor that has beneficial effects on various health conditions such as hypertension, cognitive dysfunction, and anxiety. In this study, we investigated a novel yogurt naturally enriched with GABA using a Levilactobacillus brevis strain isolated in our laboratory; the specific optimum yogurt production conditions for this strain were determined. Methods We isolated an L. brevis strain and used it to produce yogurt naturally enriched with GABA. We explored the optimal conditions to enhance GABA yield, including fermentation temperature, inoculation amount, L-monosodium glutamate (L-MSG) concentration, fermentation time, and sucrose content. We also performed mixed fermentation with Streptococcus thermophilus and evaluated the quality of the yogurt. Results Following optimization (43°C, 8% inoculation amount, 1.5 g/L L-MSG, and 8% sucrose for 40 h of fermentation), the GABA yield of the yogurt increased by 2.2 times, reaching 75.3 mg/100 g. Mixed fermentation with S. thermophilus demonstrated favorable results, achieving a GABA yield akin to that found in some commercially available functional foods. Moreover, the viable microbe count in the GABA-enriched yogurt exceeded 1 × 108 cfu/mL, which is higher than that of commercial standards. The yogurt also exhibited a suitable water-holding capacity, viscosity, 3-week storage time, and favorable sensory test results. Conclusion This study highlights the potential of naturally enriched GABA yogurt as a competitive commercial yogurt with beneficial health effects.
Collapse
Affiliation(s)
- Fei Zhu
- Department of Food Science, Zhejiang Pharmaceutical University, Ningbo, China
| | - Sheng Hu
- Country School of Biological and Chemical Engineering, NingboTech University, Ningbo, China
| | - Lehe Mei
- Jinhua Advanced Research Institute, Jinhua, China
- College of Chemical and Biochemical Engineering, Zhejiang University, Hangzhou, China
| |
Collapse
|
4
|
Mahmudiono T, Mansur Khalaf Al-Khazaleh J, Mohammadi H, Daraei H, Javid A, Sarafraz M, Heidarinejad Z, Fakhri Y, Atamaleki A, Mousavi Khaneghah A. The concentration of Potentially Toxic elements (PTEs) in the muscle of crabs: a global systematic review, meta-analysis, and health risk assessment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:2140-2166. [PMID: 37272268 DOI: 10.1080/09603123.2023.2218294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 05/15/2023] [Indexed: 06/06/2023]
Abstract
The concentration of PTEs in the muscle of crabs, was meta-analyzed using a random-effects model based on countries' subgroups. The non-carcinogenic and carcinogenic risks related to the ingestion of PTEs via the consumption of crab fish were estimated. The meta-analysis included one hundred and eight papers with 109 data reports. The rank order of PTEs based on pooled (mean) concentration in the muscle of crabs was Ni (4.490 mg/kg-ww) > Pb (1.891 mg/kg-ww) >As (1.601 mg/kg-ww) > Cd (1.101 mg/kg-ww). The results showed that adults and children consumers in many countries are at risk of non-carcinogenicity due to ingestion of Ni, Pb, As, and Cd and carcinogenicity risk due to As. Therefore, the bioaccumulation of PTEs in the muscle of crabs can be considered a global health risk. Hence, to decrease the health risk of PTEs in the muscle of crabs, continuous monitoring and reducing the emission of PTEs in aquatic environments are recommended.
Collapse
Affiliation(s)
- Trias Mahmudiono
- Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia
| | | | - Hossein Mohammadi
- Department of Bioimaging, School of Advanced Technologies in Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Hasti Daraei
- Environmental Health Engineering Research Center, Kerman University of Medical Sciences, Kerman, Iran
- Department of Environmental Health Engineering, Faculty of Public Health, Kerman University of Medical Sciences, Kerman, Iran
| | - Allahbakhsh Javid
- School of Public Health, Shahroud University of Medical Sciences, Shahroud, Iran
- Environmental and Occupational Health Research Center, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Mansour Sarafraz
- School of Public Health, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Zoha Heidarinejad
- Department of Environmental Health Engineering, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
| | - Ali Atamaleki
- Department of Environmental Health Engineering, North Khorasan University of Medical Sciences, Bojnurd, Iran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski -Institute of Agricultural and Food Biotechnology, Warsaw, Poland
- Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, Baku, Azerbaijan
| |
Collapse
|
5
|
Bazsefidpar N, Ghandehari Yazdi AP, Karimi A, Yahyavi M, Amini M, Ahmadi Gavlighi H, Simal-Gandara J. Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation. Food Chem 2024; 435:137565. [PMID: 37801764 DOI: 10.1016/j.foodchem.2023.137565] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/16/2023] [Accepted: 09/21/2023] [Indexed: 10/08/2023]
Abstract
This study assessed the fortification of muffins with 2, 4, and 6 % of brewer's spent grain protein hydrolysates to enhance their in vitro antioxidant, α-glucosidase, and α-amylase inhibitory activities. In addition, oxidative stability, hardness, color and sensory properties of fortified muffins were investigated. The fortification of muffin formulations with 6 % hydrolysates increased antioxidant activity six times higher than that of the control sample. As the hydrolysate increased to 6 %, the α-amylase and α-glucosidase inhibition also increased to 88 and 40 %, respectively. The 6 % fortified muffins exhibited lower peroxide and thiobarbituric acid values during a 14 day storage than the control muffins, while higher hydrolysate levels darkened the color and softened the texture. Sensory evaluation indicated that muffins with 2% hydrolysates achieved similar overall acceptance as the control. It can be concluded that brewer's spent grain hydrolysate is suitable for functional bakery products.
Collapse
Affiliation(s)
- Nooshin Bazsefidpar
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | | | - Amin Karimi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
| | - Matin Yahyavi
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Mahdi Amini
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran; Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, Tehran, Iran.
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E32004 Ourense, Spain.
| |
Collapse
|
6
|
Shoaei F, Talebi-Ghane E, Ranjbar A, Mehri F. Evaluation of antibiotic residues in honey: a systematic review and meta-analysis. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:1064-1075. [PMID: 37004239 DOI: 10.1080/09603123.2023.2197285] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Accepted: 03/25/2023] [Indexed: 06/19/2023]
Abstract
Nowadays, incorrect apply of antibiotics to treat infections in honey has led to health risks for humans and antibiotic resistance. Current systematic review and meta-analysis conducted to study antibiotic residues in honey. Data were obtained through searching the databases, including Scopus, Web of Science, PubMed, and other internal databases. The pooled concentration of antibiotic residues was 5.032 (µg/kg) that ranged from 4.72 to 5.33 (µg/kg). The ranking of antibiotics concentration was found in order of fluoroquinolone (8.59 µg/kg) > tetracycline (5.68 µg/kg) > sulfonamides (5.54 µg/kg) > macrolides (4.19µg/kg), respectively. Liquid chromatography-mass spectrometry (LC-MS) method (37.9.7%), high-performance liquid chromatography (HPLC) method (34.4%), and enzyme-linked immunosorbent assay (ELISA) method (27.5.8%) were the most used methods in various studies. In order to avoid contamination, proper use of antibiotics, placement of hives at a suitable distance from agricultural environment, and regular control of antibiotic residues in honey seems to be necessary.
Collapse
Affiliation(s)
- Fateme Shoaei
- Department of nutrition and food safety, School of medicine. Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Elaheh Talebi-Ghane
- Modeling of noncommunicable diseases research center, Hamadan University of Medical Sciences Hamadan, Hamadan, Iran
| | - Akram Ranjbar
- Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Fereshteh Mehri
- Nutrition Health Research Center, Hamadan University of Medical Sciences, Hamadan, Iran
| |
Collapse
|
7
|
Mukarumbwa P, Taruvinga A. Landrace and GM maize cultivars' selection choices among rural farming households in the Eastern Cape Province, South Africa. GM CROPS & FOOD 2023; 14:1-15. [PMID: 37210729 DOI: 10.1080/21645698.2023.2215146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/05/2023] [Accepted: 05/11/2023] [Indexed: 05/23/2023]
Abstract
Maize plays a significant role among rural farming households in South Africa. The study therefore estimated the drivers of maize cultivars' selection choices among rural farming households focusing on the commonly grown cultivars from the study area (Landrace and genetically modifies [GM] maize). A cross-sectional survey of 650 respondents randomly selected from Port St Johns and King Sabata Dalindyebo Local Municipalities of the Eastern Cape Province of South Africa were used. Descriptive results revealed that a significant number of the respondents from the study area (65%) were growing Landrace maize cultivars, followed by GM maize (31%), improved OPVs (3%) and conventional hybrids (1%). Multivariate Probit regression estimates show that GM maize cultivars' selection is positively influenced by the amount of rainfall (1% level), household size (5% level), education (1% level), size of arable land (10% level) and access to cell phones (5% level), whilst negatively influenced by the employment status (5%). Conversely, the selection of Landrace maize cultivars is negatively influenced by the of amount rainfall (1% level), education (1% level), income (10% level), access to cell phone (10% level) and radio (10% level) whilst positively influenced by the number of livestock (5% level). The study therefore argues that GM maize cultivars may be meaningfully promoted in high rainfall areas, focusing on arable land sizes and targeted awareness campaigns. The promotion of Landrace maize cultivars may be targeted in low rainfall areas in a mixed farming setting to enhance the complementarity of maize and livestock.
Collapse
Affiliation(s)
- Peter Mukarumbwa
- Department of Agricultural Economics and Extension, National University of Lesotho, Lesotho
| | - Amon Taruvinga
- Department of Agricultural Economics and Extension, National University of Lesotho, Lesotho
| |
Collapse
|
8
|
de Paiva EL, Ali S, Vasco ER, Alvito PC, de Oliveira CAF. Bioaccessibility data of potentially toxic elements in complementary foods for infants: A review. Food Res Int 2023; 174:113485. [PMID: 37986492 DOI: 10.1016/j.foodres.2023.113485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 11/22/2023]
Abstract
The introduction of complementary foods (CFs) is a critical step in an infant's transition to solid foods, providing essential nutrients beyond breast milk. However, CFs may contain potentially toxic elements (PTEs), such as arsenic and cadmium that pose health risks to infants. In this context, understanding the bioaccessibility of PTEs is vital as it determines the fraction of a contaminant released from the food matrix and available for absorption in the gastrointestinal tract. Efforts have been made to standardize the assessment methodology for bioaccessibility, ensuring consistent and reliable data. Moreover, regulatory agencies have established guidelines for PTEs levels in food. However, important gaps still exist, which motivates many research opportunities on this topic.
Collapse
Affiliation(s)
- Esther Lima de Paiva
- Faculty of Animal Science and Food Engineering - University of São Paulo (FZEA/USP), Rua Duque de Caxias, 13635-900 Pirassununga, SP, Brazil.
| | - Sher Ali
- Faculty of Animal Science and Food Engineering - University of São Paulo (FZEA/USP), Rua Duque de Caxias, 13635-900 Pirassununga, SP, Brazil
| | - Elsa Reis Vasco
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | - Paula Cristina Alvito
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | | |
Collapse
|
9
|
Oliveira MEAS, Ribeiro da Silva Lima L, Santos MCB, Ferrari Fonseca de Sales N, Ferreira RM, Cameron LC, Filho JMC, Bassinello PZ, Wanderlei Piler de Carvalho C, Ferreira MSL, Takeiti CY. Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions. Food Res Int 2023; 174:113556. [PMID: 37986434 DOI: 10.1016/j.foodres.2023.113556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.
Collapse
Affiliation(s)
| | - Luciana Ribeiro da Silva Lima
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Millena Cristina Barros Santos
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | | | - Renata Marenda Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil
| | | | | | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| |
Collapse
|
10
|
Li D, Li H, Tao Y, Li G, Xu E, Han Y, Ding Y. Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour. Food Res Int 2023; 174:113663. [PMID: 37981365 DOI: 10.1016/j.foodres.2023.113663] [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: 08/10/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to investigate the effect of static magnetic field (SMF, 0-10 mT) on the quality of rice dumplings subjected to 7, 14, 21, and 28 freeze-thaw cycles. The underlying mechanism was explored by monitoring changes in water phase transition, water distribution, and structural and physicochemical properties of rice flour. Results suggested that SMF enables the formation of small ice crystals by accelerating freezing rate, shortening phase transition time, and increasing bound water content, which attributes to reducing the mechanical damage on starch granules and thus improves the quality of frozen rice dumpling. After 7-28 freeze-thaw cycles, SMF treatment increased the whiteness by 0.08-1.58, reduced the cracking ratio by 1.67 %-8.34 %, decreased the water loss ratio by 0-0.75 %, and significantly improved the texture of cooked rice dumplings. This study confirmed the feasibility of SMF in improving the quality of rice dumpling, which contributes to expanding the applications of magnetic freezer in the preservation of starch-based foods.
Collapse
Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Haifei Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Ganghua Li
- National Engineering and Technology Center for Information Agriculture/Key Laboratory of Crop Physiology and Ecology in Southern China/Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang University, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| | - Yanfeng Ding
- National Engineering and Technology Center for Information Agriculture/Key Laboratory of Crop Physiology and Ecology in Southern China/Jiangsu Collaborative Innovation Center for Modern Crop Production, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
| |
Collapse
|
11
|
Shamsaie P, Hosseini SE, Asadi G, Sharifan A. Production and Characterization of a Novel Symbiotic Plant-based Beverage Rich in Antioxidant Phenolic: Mung Bean and Rye Sprouts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:584-589. [PMID: 37599342 DOI: 10.1007/s11130-023-01093-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/09/2023] [Indexed: 08/22/2023]
Abstract
There is an increasing demand for non-dairy probiotic food due to the constraints associated with dairy probiotics. In this study, a co-culture synbiotic beverage was prepared using a mixture of mung bean and rye sprouts inoculated with Lactobacillus plantarum (B-28) and Lactobacillus casei (B-29), along with inulin and oligofructose as prebiotics. The effects of prebiotic addition and starter culture on the survival of probiotics during cold storage and simulated gastric conditions were examined. Additionally, titratable acidity, pH, phenolic content, antioxidant activity, and sensory characteristics were evaluated over a 28-day period. The resulting product demonstrated good survival for L. casei (107 CFU.ml-1) and L. plantarum (106 CFU.ml-1) after 4 weeks under refrigeration with no significant changes in quality. The samples exhibited significantly high total phenolic content (TPC), ranging from 19.18 to 25.75 mg GAE/100 mL, which L. casei-containing drinks exhibited the highest TPC activity (p < 0.05). All treatments showed a significant reduction in probiotic survival during gastrointestinal digestion in the laboratory conditions (p < 0.05), although more than 50% survival was observed for all strains. The addition of prebiotics to the beverages led to a significant decrease in phenolic content (p < 0.05), but improved sensory scores. The highest turbidity was observed in the sample containing both probiotics and inulin on the 28th day at 38.1 (NTU). In general, the synergistic effect of probiotics was more pronounced when used together with both prebiotics in the beverages compared to their individual use. The results suggest that the production of this beverage could serve as a nutritious alternative to lactose-sensitive dairy beverages and contribute to the development of future probiotic food products.
Collapse
Affiliation(s)
- Parisa Shamsaie
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Gholamhassan Asadi
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Anousheh Sharifan
- Department of Food Science & Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
12
|
Eftekhari Yazdi A, Pedram Nia A, Naghi Pour F, Elhami Rad A, Saeidi Asl MR. Effect of ultrasound pretreatment and soaking time on Quinoa malting. FOOD SCI TECHNOL INT 2023:10820132231189530. [PMID: 37487193 DOI: 10.1177/10820132231189530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/26/2023]
Abstract
In this study, malt was produced from quinoa seeds using different ultrasound treatment with different intensities (20%, 60%, and 100%), ultrasound times (5, 10, and 15 minutes), and soaking times (2, 6, and 10 hours) at a frequency of 20 kHz. The seeds were soaked in water at 25°C during exposure to ultrasound waves. The results showed that an increase in soaking time led to a higher malting yield and percentage of soluble solids (°Brix), followed by a downward trend. This trend was intensified by longer exposure to ultrasound waves at higher intensities. The interaction effect of ultrasound wave and soaking time on physicochemical properties showed a downward trend, followed by an upward trend in cold-water and hot-water extract yields, reducing sugar, soluble nitrogen, color, and Kolbach index, with increasing levels of the variables. Finally, quinoa malt treated with an ultrasound intensity of 100% for 15 minutes and soaked for 6hours exhibited the best physicochemical characteristics.
Collapse
Affiliation(s)
- Arezu Eftekhari Yazdi
- Department of Food Sciences and Industries, Islamic Azad University of Sabzevar, Sabzevar, Iran
| | - Ahmad Pedram Nia
- Department of Food Sciences and Industries, Islamic Azad University of Sabzevar, Sabzevar, Iran
| | - Fariba Naghi Pour
- Agriculture Research, Education and Extension Organization (AREEO), Seed and Plant Improvement Institute, Karaj, Iran
| | - Amirhosein Elhami Rad
- Department of Food Sciences and Industries, Islamic Azad University of Sabzevar, Sabzevar, Iran
| | | |
Collapse
|
13
|
Ardali FR, Sharifan A, Mosavi SME, Mortazavian AM, Jannat B. Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties. FOOD SCI TECHNOL INT 2023:10820132231186170. [PMID: 37424287 DOI: 10.1177/10820132231186170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/11/2023]
Abstract
Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by Lactobacillus casei and Lactobacillus plantarum, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel-Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel-Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of Lactobacillus plantarum and Lactobacillus casei remained at 106-108 colony forming unit/ml after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, Lactobacillus plantarum drinks provided the highest overall acceptability among other samples on the 28th day.
Collapse
Affiliation(s)
- Fatemeh Raiesi Ardali
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed M E Mosavi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Amir M Mortazavian
- Faculty of Nutrition Sciences, Food Science Technology/National Nutrition and Food Technology Research, Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | |
Collapse
|
14
|
Bassey SO, Chinma CE, Ezeocha VC, Adedeji OE, Jolayemi OS, Alozie-Uwa UC, Adie IE, Ofem SI, Adebo JA, Adebo OA. Nutritional and physicochemical changes in two varieties of fonio ( Digitaria exilis and Digitaria iburua) during germination. Heliyon 2023; 9:e17452. [PMID: 37441390 PMCID: PMC10333611 DOI: 10.1016/j.heliyon.2023.e17452] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 05/31/2023] [Accepted: 06/18/2023] [Indexed: 07/15/2023] Open
Abstract
Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties (Digitaria exilis and Digitaria iburua) have not been studied. This study investigated the nutritional and physicochemical changes in two varieties of fonio germinated for 24, 48 and 72 h at 28 °C. The antioxidant, protein and starch digestibility, functional, pasting, and thermal properties were also determined. Germination over time (24, 48, 72 h) significantly (p ≤ 0.05) increased the protein, ash, total dietary fiber, majority of the amino acids, minerals, protein digestibility, resistant starch, total phenolics and antioxidant activities while phytic acid, tannin, saponin and digestible starch contents decreased in both varieties. Germination significantly increased water and oil absorption capacity, and slightly modified pasting and thermal characteristics while bulk density decreased in both varieties. The principal component analysis revealed germination time to be the key determinant in the physicochemical, nutritional, and techno-functional characteristics of fonio rather than variety, with raw and 24 h germinated grains having similar attributes. The study established that germination improved the nutritional, antioxidant, and techno-functional properties of Digitaria exilis and Digitaria iburua, which can serve as novel food ingredients for product development.
Collapse
Affiliation(s)
- Stella Oyom Bassey
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Nigeria
- Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Nigeria
| | | | | | | | - Irene Eneyi Adie
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Salvation Isang Ofem
- Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, Bunting Campus, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, P.O. Box 17011, Johannesburg 2028, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, P. O. Box 17011, Doornfontein Campus, Gauteng, South Africa
| |
Collapse
|
15
|
Brinza M, Schröder S, Ababii N, Gronenberg M, Strunskus T, Pauporte T, Adelung R, Faupel F, Lupan O. Two-in-One Sensor Based on PV4D4-Coated TiO 2 Films for Food Spoilage Detection and as a Breath Marker for Several Diseases. BIOSENSORS 2023; 13:bios13050538. [PMID: 37232899 DOI: 10.3390/bios13050538] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/03/2023] [Accepted: 05/08/2023] [Indexed: 05/27/2023]
Abstract
Certain molecules act as biomarkers in exhaled breath or outgassing vapors of biological systems. Specifically, ammonia (NH3) can serve as a tracer for food spoilage as well as a breath marker for several diseases. H2 gas in the exhaled breath can be associated with gastric disorders. This initiates an increasing demand for small and reliable devices with high sensitivity capable of detecting such molecules. Metal-oxide gas sensors present an excellent tradeoff, e.g., compared to expensive and large gas chromatographs for this purpose. However, selective identification of NH3 at the parts-per-million (ppm) level as well as detection of multiple gases in gas mixtures with one sensor remain a challenge. In this work, a new two-in-one sensor for NH3 and H2 detection is presented, which provides stable, precise, and very selective properties for the tracking of these vapors at low concentrations. The fabricated 15 nm TiO2 gas sensors, which were annealed at 610 °C, formed two crystal phases, namely anatase and rutile, and afterwards were covered with a thin 25 nm PV4D4 polymer nanolayer via initiated chemical vapor deposition (iCVD) and showed precise NH3 response at room temperature and exclusive H2 detection at elevated operating temperatures. This enables new possibilities in application fields such as biomedical diagnosis, biosensors, and the development of non-invasive technology.
Collapse
Affiliation(s)
- Mihai Brinza
- Center for Nanotechnology and Nanosensors, Department of Microelectronics and Biomedical Engineering, Technical University of Moldova, 168 Stefan cel Mare Av., MD-2004 Chisinau, Moldova
| | - Stefan Schröder
- Department of Materials Science, Chair for Multicomponent Materials, Faculty of Engineering, Kiel University, Kaiserstraße 2, D-24143 Kiel, Germany
| | - Nicolai Ababii
- Center for Nanotechnology and Nanosensors, Department of Microelectronics and Biomedical Engineering, Technical University of Moldova, 168 Stefan cel Mare Av., MD-2004 Chisinau, Moldova
| | - Monja Gronenberg
- Department of Materials Science, Chair for Functional Nanomaterials, Faculty of Engineering, Kiel University, Kaiserstraße 2, D-24143 Kiel, Germany
| | - Thomas Strunskus
- Department of Materials Science, Chair for Multicomponent Materials, Faculty of Engineering, Kiel University, Kaiserstraße 2, D-24143 Kiel, Germany
| | - Thierry Pauporte
- Institut de Recherche de Chimie Paris-IRCP, Chimie ParisTech, PSL Université, 11 rue Pierre et Marie Curie, 75231 Paris, Cedex 05, France
| | - Rainer Adelung
- Department of Materials Science, Chair for Functional Nanomaterials, Faculty of Engineering, Kiel University, Kaiserstraße 2, D-24143 Kiel, Germany
| | - Franz Faupel
- Department of Materials Science, Chair for Multicomponent Materials, Faculty of Engineering, Kiel University, Kaiserstraße 2, D-24143 Kiel, Germany
| | - Oleg Lupan
- Center for Nanotechnology and Nanosensors, Department of Microelectronics and Biomedical Engineering, Technical University of Moldova, 168 Stefan cel Mare Av., MD-2004 Chisinau, Moldova
- Department of Materials Science, Chair for Multicomponent Materials, Faculty of Engineering, Kiel University, Kaiserstraße 2, D-24143 Kiel, Germany
- Department of Materials Science, Chair for Functional Nanomaterials, Faculty of Engineering, Kiel University, Kaiserstraße 2, D-24143 Kiel, Germany
- Institut de Recherche de Chimie Paris-IRCP, Chimie ParisTech, PSL Université, 11 rue Pierre et Marie Curie, 75231 Paris, Cedex 05, France
| |
Collapse
|
16
|
Riaz K, Iqbal T, Khan S, Usman A, Al-Ghamdi MS, Shami A, El Hadi Mohamed RA, Almadiy AA, Al Galil FMA, Alfuhaid NA, Ahmed N, Alam P. Growth Optimization and Rearing of Mealworm ( Tenebrio molitor L.) as a Sustainable Food Source. Foods 2023; 12:foods12091891. [PMID: 37174429 PMCID: PMC10178433 DOI: 10.3390/foods12091891] [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: 04/06/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
As a sustainable food source for humans, mealworms (Tenebrio molitor) have a great deal of potential, due to the fact that they have a very favorable nutritional profile and a low environmental impact. For meal production, feed formulation and optimization are important. The mealworm Tenebrio molitor (Coleoptera: Tenebrionidae) is the most consumed insect in the world. Mealworms were given a variety of diets, including wheat bran as constant diet supplemented with different levels of Ospor (Bacillus clausii) at 0.002 g, 0.004 g, 0.006 g, and 0.008 g; imutec (Lacticaseibacillus rhamnosus) at 0.2 g. 0.4 g, 0.6 g, and 0.8 g; fungi (Calocybe indica) at 250 g, 500 g, and 750 g; yeast (Saccharomyces cerevisiae) at 50 g, 100 g, and 150 g; and wheat bran (standard diet) were examined in complete randomized design (CRD). Different parameters, i.e., the larval, pupal, and adult weight, size, life span, and nutritional profile of mealworm were studied. When compared with other insect growth promoters, only wheat bran was discovered to be the most efficient. It generated the heaviest and longest larvae at 65.03 mg and 18.32 mm, respectively, as well as pupae weighing 107.55 mg and 19.94 mm, respectively, and adults weighing 87.52 mg and 20.26 mm, respectively. It was also determined that fungi (C. indica) and ospor (B. clausii) promoted faster larval development than yeast (S. cerevisiae) and imutec (L. rhamnosus). Larval mortality was also greater in the imutec (L. rhamnosus) and yeast (S. cerevisiae) diets than the others. No pupal mortality was recorded in all diets. Furthermore, the protein content of Tenebrio. molitor raised on a diet including fungi (C. indica) was the highest at (375 g), with a content of 68.31%, followed by a concentration of (250 g) with a content of 67.84%, and wheat bran (1 kg) (normal diet) with the lowest content at 58.91%. T. molitor larvae fed a diet supplemented with bacterial and fungal had lower fat and ash content than bran-fed T. molitor larvae (standard diet). Wheat bran (normal diet) had the highest fat at 16.11%, and ash at 7.71%. Hence, it is concluded that wheat bran alone or diet containing fungi (C. indica) and ospor (B. clausii) performed better in terms of growth, and these diets and protein content are recommended for the mass rearing of mealworms.
Collapse
Affiliation(s)
- Kanwal Riaz
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Toheed Iqbal
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Sarzamin Khan
- Department of Poultry Science, Faculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Amjad Usman
- Department of Entomology, Faculty of Plant Protection, The University of Agriculture, Peshawar 25000, Khyber Pakhtunkhwa, Pakistan
| | - Mariam S Al-Ghamdi
- Department of Biology, Faculty of Applied Sciences, Umm Al-Qura University, Makkah 24381, Saudi Arabia
| | - Ashwag Shami
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Rania Ali El Hadi Mohamed
- Department of Biology, College of Sciences, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Abdulrahman A Almadiy
- Department of Biology, Faculty of Arts and Sciences, Najran University, Najran 1988, Saudi Arabia
| | | | - Nawal Abdulaziz Alfuhaid
- Department of Biology, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| | - Nazeer Ahmed
- Department of Agriculture, University of Swabi, Anbar, Swabi 23561, Khyber Pakhtunkhwa, Pakistan
| | - Pravej Alam
- Department of Biology, College of Science and Humanities, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| |
Collapse
|
17
|
Wang L, Sun C, Luan H, Semiroumi D. Investigating the effectiveness of LED lighting in the production of rich sprouts for food purposes. Heliyon 2023; 9:e14964. [PMID: 37077686 PMCID: PMC10106908 DOI: 10.1016/j.heliyon.2023.e14964] [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: 06/23/2022] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 04/03/2023] Open
Abstract
In recent times, there has been a surge in interest in the impact of diet and physical activity on human health, with the goal of expanding lifespan and enhancing the quality of life. This has Light-emitting diode (LED) to interventions centered on incorporating healthy foods, including fresh sprouts, which are rich in antioxidant compounds and beneficial phytonutrients for human consumption. Various factors, such as temperature, nutritional solution, and types of light quality and intensity, can influence the nutritional value of sprouts. This study evaluates the impact of LED light with red-blue-ultraviolet (6:3:1; R:B:UV) and three levels of intensity (control, 120, and 150 μmol/m2s-1) on five different sprout species, namely wheat, barley, mung bean, alfalfa, and soybean, after seven days of germination. The research investigates the effects on various parameters, including photosynthetic pigments (chlorophylls a, b, total), carotenoid, activities of antioxidant enzymes such as catalase, superoxide dismutase, and soluble proteins, soluble sugars, starch, vitamin C, and element content such as potassium, iron, and phosphorus. The results indicate that the LED treatments and increasing light intensity significantly improve the physiological and antioxidant properties of edible sprouts, with the 150 μmol/m2s-1 treatment producing the most beneficial outcomes. Additionally, increasing light intensity reduces starch content while enhancing the content of photosynthetic pigments, soluble carbohydrates, vitamin C, element concentration, antioxidant enzymes, and soluble proteins. Among the five species of edible sprouts, barley had the highest content of photosynthetic pigments, while soybean and mung beans had the lowest content. Mung beans and alfalfa had the highest and lowest concentrations of potassium and iron, respectively. In terms of phosphorus concentration, soybean and barley sprouts showed the highest and lowest concentrations, respectively.
Collapse
Affiliation(s)
- Liang Wang
- North Jiangsu Institute of Agricultural and Rural Modernization, Yancheng Teachers University, Jiangsu, 224007, China
| | - Chen Sun
- North Jiangsu Institute of Agricultural and Rural Modernization, Yancheng Teachers University, Jiangsu, 224007, China
| | - Haiye Luan
- School of Marine and Biological Engineering, Yancheng Teachers University, Jiangsu, 224007, China
| | - D.T. Semiroumi
- School of Mechanic, Islamic Azad University, Khomeinishahr Branch, Isfahan, Iran
| |
Collapse
|
18
|
Wang D, Fan H, Wang B, Liu L, Shi Y, Zhang N. Effects of lactic acid bacteria fermentation on the physicochemical and structural characteristics of starch in blends of glutinous and japonica rice. J Food Sci 2023; 88:1623-1639. [PMID: 36880577 DOI: 10.1111/1750-3841.16524] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 01/19/2023] [Accepted: 02/20/2023] [Indexed: 03/08/2023]
Abstract
In this study, the effects of lactic acid bacteria (LAB) fermentation on the physicochemical and structural characteristics of mixed starches in blends of glutinous and japonica rice were investigated. Five starter cultures improved in varying degrees the hydration ability, transparency, and freeze-thaw stability of the mixed starches. Mixed starch I, prepared by fermentation of Lactobacillus acidophilus HSP001, exhibited optimal water-holding capacity, solubility, and swelling power. In comparison, mixed starches V and III involved fermentation of L. acidophilus HSP001 and Latilactobacillus sakei HSP002, using ratios of 2:1 and 1:1 to achieve higher transparency and freeze-thaw stability, respectively. The LAB-fermented, mixed starches exhibited excellent pasting properties due to their high peak viscosities and low setback values. Moreover, the viscoelasticity of mixed starches III-V, prepared by compound fermentation of L. acidophilus HSP001 and L. sakei HSP002 in ratios of 1:1, 1:2, and 2:1, respectively, proved superior to their single strain fermentation counterparts. Meanwhile, LAB fermentation resulted in reduced gelatinization enthalpy, relative crystallinity, and short-range ordered degree. Thus, the effects of five LAB starter cultures on mixed starches were inconsistent, but these results provide a theoretical basis for the application of mixed starches. PRACTICAL APPLICATION: Lactic acid bacteria was used to ferment blends of glutinous and japonica rice. Fermented mixed starch had better hydration, transparency, and freeze-thaw stability. Fermented mixed starch exhibited nice pasting properties and viscoelasticity. LAB fermentation corroded starch granules, leading to the decrease of ΔH. Relative crystallinity and short-range order of fermented mixed starch decreased.
Collapse
Affiliation(s)
- Dengyu Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Hongchen Fan
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Bing Wang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Linlin Liu
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Yanguo Shi
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| | - Na Zhang
- College of Food Engineering, Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges, Harbin University of Commerce, Harbin, China.,College of Food Engineering, Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province, Harbin University of Commerce, Harbin, China
| |
Collapse
|
19
|
Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake. Food Chem 2023; 404:134709. [DOI: 10.1016/j.foodchem.2022.134709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/22/2022]
|