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Xiao X, Li X, Bai J, Fan S, Daglia M, Li J, Ding Y, Zhang Y, Zhao Y. Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1. Food Funct 2024; 15:4276-4291. [PMID: 38526568 DOI: 10.1039/d3fo05605h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/26/2024]
Abstract
Fermentation is an effective method for improving the nutritional quality and functional characteristics of grains. This study investigated changes in the structural, physicochemical, and functional properties of fermented barley dietary fiber (FBDF) exerted by Lactiplantibacillus plantarum dy-1 (Lp. plantarum dy-1) as well as its in vitro fecal fermentation characteristics. Lp. plantarum dy-1 fermentation remarkably changed the structure of FBDF, including the microstructure and monosaccharide components, correlating with improved water or oil retaining and cholesterol adsorption capacities. Additionally, Lp. plantarum dy-1 fermentation significantly (p < 0.05) promoted the release of bound phenolics from 6.24 mg g-1 to 6.93 mg g-1 during in vitro digestion, contributing to the higher antioxidant capacity and inhibitory activity of α-amylase and pancreatic lipase compared with those of raw barley dietary fiber (RBDF). A total of 14 phenolic compounds were detected in the supernatants of digestion and fermentation samples. During colonic fermentation, FBDF significantly increased the production of acetate, propionate, and butyrate (p < 0.05), inhibited the growth of Escherichia-Shigella, and promoted the abundance of SCFA-producing microbiota such as Faecalibacterium and Prevotella_9. In conclusion, Lp. plantarum dy-1 fermentation enhanced the physicochemical properties and in vitro fermentation characteristics of barley dietary fiber, representing a promising bioprocessing technology for modifying barley bran.
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Affiliation(s)
- Xiang Xiao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Xiaodong Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Songtao Fan
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Maria Daglia
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy
| | - Jiaying Li
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yiwei Ding
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yanshun Zhang
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu, University, Zhenjiang, Jiangsu Province, 212013, China.
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Bickel Haase T, Klis V, Hammer AK, Pinto Lopez C, Verheyen C, Naumann‐Gola S, Zorn H. Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications. Food Sci Nutr 2024; 12:2551-2566. [PMID: 38628173 PMCID: PMC11016415 DOI: 10.1002/fsn3.3937] [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: 10/22/2023] [Revised: 12/09/2023] [Accepted: 12/20/2023] [Indexed: 04/19/2024] Open
Abstract
Cocoa pod husks (CPHs), the major side-stream from cocoa production, were valorized through fermentation with Pleurotus salmoneo-stramineus (PSS). Considering ergosterol as a biomarker for the fungal content, the mycelium accounted for 54% of the total biomass after 8 days in submerged cultures. The crude protein content of fermented CPH (CPHF) increased from 7.3 g/100 g DM in CPH to 18.9 g/100 g DM. CPH fermentation resulted in a high biological value of 86 for the protein. The water and oil binding capacities of CPHF were 3.5 mL/g and 2.1 mL/g, respectively. The particle diameter dv,0,90 of CPHF was 373 μm as compared to 526 μm for CPH. The total dietary fiber was 73.4 g/100 g DM in CPHF and 63.6 g/100 g DM in CPH. The amount of soluble fiber was 2.3 g/100 g DM in CPHF and 10.1 g/100 g DM in CPH; the insoluble fraction accounted for 71.1 g/100 g DM and 53.6 g/100 g DM, respectively. Bread doughs with CPH or CPHF were characterized for texture, color, and farinographic properties. The dough hardness, consistency, and browning index increased with the concentration of CPH, whereas for CPHF, springiness and peak viscosities declined. We demonstrate the upcycling of CPH into nutritious and functional ingredients through PSS fermentation.
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Affiliation(s)
- Thomas Bickel Haase
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
- Institute of Food Chemistry and Food Biotechnology, Justus‐Liebig UniversityGiessenGermany
| | - Victoria Klis
- Institute of Food Chemistry and Food Biotechnology, Justus‐Liebig UniversityGiessenGermany
- Fraunhofer Institute for Molecular Biology and Applied Ecology IMEGiessenGermany
| | - Andreas Klaus Hammer
- Fraunhofer Institute for Molecular Biology and Applied Ecology IMEGiessenGermany
| | - Claudia Pinto Lopez
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | - Christoph Verheyen
- Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
| | | | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus‐Liebig UniversityGiessenGermany
- Fraunhofer Institute for Molecular Biology and Applied Ecology IMEGiessenGermany
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Ke S, Wang X, Wang A, Zhuang M, Zhou Z. Study of the acetylation-induced changes in the physicochemical and functional characteristics of insoluble dietary fiber from wheat bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:32-41. [PMID: 37506335 DOI: 10.1002/jsfa.12887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 06/22/2023] [Accepted: 07/29/2023] [Indexed: 07/30/2023]
Abstract
BACKGROUND Wheat bran is rich in dietary fiber (DF), particularly insoluble dietary fiber (IDF). Although the benefits for human health following the consumption of these DFs have been documented, the lower water retention capacity (WRC) and other properties still limit the applications of DF. Therefore, the current research investigated the impact of acetylation on the changes in the corresponding physicochemical and functional properties of DF. RESULTS The current results indicated the acetylated group restricted the alignment of the molecular chains, which led to an increased amorphous phase in the fiber structure, followed by an enhanced thermal sensitivity and a reduced crystallinity as evidenced by X-ray diffraction (XRD). Moreover, the acetylation of the IDFs enhanced the cholesterol absorption capacity, but the corresponding antioxidant capacity and cation exchange capacity were reduced, which might be due to the partial loss of the phenolic compounds onto the polysaccharides during the modification. Interestingly, a lower degree of substitution (DS) of the IDF achieved from water-acetic anhydride modification led to a higher WRC and water swelling capacity (WSC). In contrast, a higher DS from acetic anhydride modification demonstrated a greatly improved in vitro hypoglycemic performance of the IDF, including α-amylase inhibitory activity and glucose dialysis retardation index (GDRI), compared to the other samples. CONCLUSION This study highlights a new approach to modify the functionality of IDFs via acetylation and the design of a novel IDF with hypoglycemic activity. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Sheng Ke
- Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, China
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Xuanyu Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Anqi Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Min Zhuang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Zhongkai Zhou
- Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, China
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
- Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW, Australia
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Lin H, Li J, Sun M, Wang X, Zhao J, Zhang W, Lv G, Wang Y, Lin Z. Effects of hazelnut soluble dietary fiber on lipid-lowering and gut microbiota in high-fat-diet-fed rats. Int J Biol Macromol 2024; 256:128538. [PMID: 38043651 DOI: 10.1016/j.ijbiomac.2023.128538] [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: 04/03/2023] [Revised: 11/14/2023] [Accepted: 11/29/2023] [Indexed: 12/05/2023]
Abstract
Hazelnut is one of the most popular nuts in the world, rich in nutrients and various active substances. In this study, soluble dietary fiber (SDF) was extracted from hazelnut kernels, and its physicochemical properties and absorbability were explored. Hazelnut-SDF exhibited ideal water-holding, oil-holding and swelling capacity, and glucose, cholesterol and cholate absorbing ability. Scanning electron microscopy and fourier transform infrared spectroscopy showed that hazelnut-SDF had typical polysaccharide structure of functional groups. The main monosaccharides were identified as arabinose, rhamnose, xylose, ribose, glucuronic acid, mannose and glucose by gas chromatography-mass spectrometry. In high-fat diet rats, hazelnut-SDF could improve serum lipid parameters, inhibit lipid accumulation in liver and adipocytes, and regulate the expression level of liver lipid synthesis-related genes. It also could adjust intestinal short chain fatty acids, promote the composition and structure of intestinal microbiota, and significantly balance the abundance of Alloprevotella, Fusicatenibacter, Lactobacillus, Roseburia, Ruminococcaceae_UCG-005, Ruminococcaceae_UCG-014 and Clostridiales. The results concluded that oral administration of hazelnut-SDF could alleviate hyperlipidemia and obesity, and might serve as a potential functional food ingredient.
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Affiliation(s)
- He Lin
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.
| | - Jun Li
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Mingyang Sun
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Xinhe Wang
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Jiarui Zhao
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Wenjing Zhang
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Guangfu Lv
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Yuchen Wang
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China
| | - Zhe Lin
- College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.
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Bueno C, Thys R, Tischer B. Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread. Foods 2023; 12:4415. [PMID: 38137219 PMCID: PMC10742646 DOI: 10.3390/foods12244415] [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: 11/06/2023] [Revised: 12/03/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Gluten-related disorders, including celiac disease, wheat allergy, and non-celiac gluten sensitivity, have emerged as a significant phenomenon affecting people worldwide, with an estimated prevalence of nearly 5% globally. The only currently available treatment for this disease involves the exclusion of gluten from the diet, which is particularly challenging in the case of bakery products. Gluten-free bread (GFB) presents certain disadvantages when compared to traditional wheat bread, including inferior sensory attributes, technological characteristics, and lower protein and fiber content. Numerous studies have focused on strategies to improve these aspects of GFB. However, there are limited reviews regarding the content of the bioactive compounds of GFB, such as polyphenols. Polyphenols are molecules found in various foods that play a vital role in protecting the body against oxidative stress. This is particularly relevant for individuals with gluten intolerance or celiac disease, as they often experience increased oxidative stress and inflammation. Therefore, the objective of this review is to explore the use of different strategies for increasing the polyphenolic content and the antioxidant properties of GFB. Gluten-free cereals and pseudocereals are the most used matrices in GFB. Buckwheat can be a valuable matrix to enhance the nutritional profile and antioxidant properties of GFB, even more so when the whole grain is used. In the same way, the addition of various by-products can effectively increase the bioactive compounds and antioxidant activity of GFB. Furthermore, regarding the contribution of the phenolics to the bitterness, astringency, color, flavor, and odor of food, it is essential to analyze the sensory properties of these breads to ensure not only enriched in bioactive compounds, but also good consumer acceptance. In vitro studies are still in few number and are very important to execute to provide a better understanding of the bioactive compounds after their consumption.
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Affiliation(s)
| | - Roberta Thys
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, Porto Alegre 91501-970, RS, Brazil; (C.B.); (B.T.)
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6
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Bekele DW, Emire SA. Effects of pre-drying treatment and particle sizes on physicochemical and structural properties of pumpkin flour. Heliyon 2023; 9:e21609. [PMID: 38027617 PMCID: PMC10660037 DOI: 10.1016/j.heliyon.2023.e21609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 10/22/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
The objective of this study is to investigate the effect of pre-drying treatment and particle size on pumpkin flour's compositional, functional, pasting, thermal, and structural properties. Pre-drying treatment and reducing the size of particles have led to an increase in the levels of crude fiber, phytochemicals, and functional properties. However, the amounts of moisture and lightness of color decreased with pretreatment, but improved with particle size reduction. Among the samples, those that were finely milled after pre-treatment showed the highest viscosities, while the untreated samples that were coarsely milled had lower viscosities. The pre-drying treatments yielded notable reductions in both gelatinization temperature and enthalpy of the flour matrix, in comparison to untreated flours. FTIR analysis has indicated that no new functional groups were produced. XRD analysis suggests that while pre-drying treatment leads to decreases in crystallinity index, fine milling leads to increments. The morphological pattern suggested that pretreatment effectively altered the original surface structure of the flour, but particle size reduction did not.
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Affiliation(s)
- Derese Wodajo Bekele
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
| | - Shimelis Admassu Emire
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
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7
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Binte Abdul Halim FN, Taheri A, Abdol Rahim Yassin Z, Chia KF, Goh KKT, Goh SM, Du J. Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread. Foods 2023; 12:foods12071460. [PMID: 37048281 PMCID: PMC10094325 DOI: 10.3390/foods12071460] [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: 02/08/2023] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/14/2023] Open
Abstract
The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.
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Affiliation(s)
| | - Afsaneh Taheri
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Zawanah Abdol Rahim Yassin
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kai Feng Chia
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kelvin Kim Tha Goh
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand
| | - Suk Meng Goh
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
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Tan Y, Li S, Li C, Liu S. Glucose adsorption and α-amylase activity inhibition mechanism of insoluble dietary fiber: Comparison of structural and microrheological properties of three different modified coconut residue fibers. Food Chem 2023; 418:135970. [PMID: 36963135 DOI: 10.1016/j.foodchem.2023.135970] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/26/2023]
Affiliation(s)
- Yaoyao Tan
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Shuxian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China.
| | - Sixin Liu
- Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China; School of Science, Hainan University, Haikou 570228, China.
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9
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Zhang W, Li Y, Zhang L, Zhang Q, Liu H. Preparation of meal replacement powder based on bacterial cellulose/konjac glucomannan and its influence on sugar metabolism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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10
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In Vitro Hypoglycemic and Anti-Inflammatory Potential and Toxicity of Powders from Pulp and by-Products of Ziziphus mistol from Argentina. Foods 2022; 11:foods11142125. [PMID: 35885368 PMCID: PMC9322840 DOI: 10.3390/foods11142125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/08/2022] [Accepted: 07/13/2022] [Indexed: 02/05/2023] Open
Abstract
Background: The Ziziphus mistol fruit (vulgar name mistol) is used in northwestern Argentina in traditional food and beverage preparations and popular medicines for liver and respiratory disorders. Aims: The aim of this research was to evaluate the hypoglycemic and anti-inflammatory activity in pulp powders and sub-products (skin and seeds) of mistol fruit, along with their toxicity. Methods: Powders from mistol seeds, pulp, and skin were obtained. Antioxidant capacity and inhibitory activity against key enzymes involved in metabolic syndrome were determined by in vitro assays. Results: The mistol powders obtained from the different fruit parts reduced glucose bioaccessibility. Before and after simulated gastroduodenal digestion, the polyphenol-enriched extracts (PEE) obtained from mistol powders increased glucose uptake by yeast cells and inhibited the pivotal enzymes of the inflammatory pathway (cyclooxygenase-2, lipooxygenase-1, and phospholipase A2). The analyzed mistol powders did not show acute toxicity or genotoxicity in model organisms and cell cultures. Conclusions: These results evince the potentiality of both the pulp from Z. mistol fruits and residual biomass (seeds and skin) to obtain biofunctional powders to use as supplements for metabolic disorders associated with chronic diseases.
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Li X, Wang B, Hu W, Chen H, Sheng Z, Yang B, Yu L. Effect of γ-irradiation on structure, physicochemical property and bioactivity of soluble dietary fiber in navel orange peel. Food Chem X 2022; 14:100274. [PMID: 35252840 PMCID: PMC8892080 DOI: 10.1016/j.fochx.2022.100274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 12/14/2022] Open
Abstract
γ-Irradiation was effective to modify soluble dietary fiber of navel orange peel (OSDF). γ-Irradiation could modify the chemical structure of OSDF. γ-Irradiation could improve the bioactivities of OSDF. The molecular weight profile of OSDF was modified by γ-irradiation.
Soluble dietary fibers are widely used in functional food. In this work, the effects of γ-irradiation on molecular weight, structure, physicochemical properties and bioactivities of soluble dietary fiber in navel orange peel (OSDF) were investigated. Γ-irradiation enhanced the extraction yield of OSDF. The molar ratio of glucose and galacturonic acid was increased. The molecular weight profile of OSDF was modified. Γ-irradiation (3–6 kGy) improved the water holding capacity, water swelling capacity, oil holding capacity, cation-exchange capacity, nitrite adsorption capacity and total antioxidant capacity of OSDF. Glucose adsorption capacity and bifidobacterium proliferation capacity of OSDF were improved in a dose-dependent behaviour. Moreover, γ-irradiation promoted the cracking of microstructure. FT-IR spectra showed that more carboxyl groups were newly formed by γ-irradiation. These findings indicated that γ-irradiation treatment was an efficient technique for improving physicochemical properties and health benefits.
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Affiliation(s)
- Xiaoni Li
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Biying Wang
- College of Food Sciences, South China Agricultural University, Guangzhou 510640, China
| | - Wanjun Hu
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Haiguang Chen
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Zhili Sheng
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Bao Yang
- Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
| | - Limei Yu
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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12
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Bai X, He Y, Quan B, Xia T, Zhang X, Wang Y, Zheng Y, Wang M. Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation. Food Chem X 2022; 14:100340. [PMID: 35663600 PMCID: PMC9156891 DOI: 10.1016/j.fochx.2022.100340] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 05/08/2022] [Accepted: 05/18/2022] [Indexed: 10/26/2022] Open
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13
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Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112478] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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14
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Li Y, Niu L, Guo Q, Shi L, Deng X, Liu X, Xiao C. Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112609] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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WANG C, AN X, GAO Z, LI Z, TIAN S, LU Y. Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.118121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Cuntang WANG
- Qiqihar University, China; Northeast Agricultural University, China
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16
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Moro KIB, Bender ABB, Ferreira DDF, Speroni CS, Barin JS, da Silva LP, Penna NG. Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112066] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Zhao XX, Lin FJ, Li H, Li HB, Wu DT, Geng F, Ma W, Wang Y, Miao BH, Gan RY. Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion ( Allium cepa L.). Front Nutr 2021; 8:669805. [PMID: 34368207 PMCID: PMC8339303 DOI: 10.3389/fnut.2021.669805] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Accepted: 06/28/2021] [Indexed: 12/19/2022] Open
Abstract
Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion contains diverse phytochemicals, including organosulfur compounds, phenolic compounds, polysaccharides, and saponins. The phenolic and sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin, and quercetin glucosides, are the major bioactive constituents of onion. Accumulated studies have revealed that onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective, neuroprotective, hepatorenal protective, respiratory protective, digestive system protective, reproductive protective, and immunomodulatory properties. Herein, the main bioactive compounds in onion are summarized, followed by intensively discussing its major health functions as well as relevant molecular mechanisms. Moreover, the potential safety concerns about onion contamination and the ways to mitigate these issues are also discussed. We hope that this paper can attract broader attention to onion and its bioactive compounds, which are promising ingredients in the development of functional foods and nutraceuticals for preventing and managing certain chronic diseases.
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Affiliation(s)
- Xin-Xin Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Fang-Jun Lin
- Burnett School of Biomedical Sciences, University of Central Florida, Orlando, FL, United States
| | - Hang Li
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Wei Ma
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Yu Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Bao-He Miao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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Aguilera Y, Pastrana I, Rebollo-Hernanz M, Benitez V, Álvarez-Rivera G, Viejo JL, Martín-Cabrejas MA. Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties. Food Funct 2021; 12:6309-6322. [PMID: 34085683 DOI: 10.1039/d0fo03291c] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work is aimed to evaluate the nutritional composition, and the techno-functional and in vitro physiological properties of flours made using six different insect species and the sensorial feasibility of including them in bakery products. The insect flours exhibited high protein and fat contents as their main components, highlighting the presence of chitin in ant samples. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all the analysed insect flours, whereas their bulk density, hydration properties, and foaming capacity showed average values and no gelation capacity. Moreover, these edible insect flours exhibited effective hyperglycaemia and hyperlipidaemia properties, which together with their high antioxidant capacity are associated with beneficial in vitro physiological effects. The beetle and caterpillar flours stand out in these properties, and thus were selected to make a cupcake. The sensory evaluation confirmed that the edible beetle powder can be successfully included in baked goods to provide excellent sensory properties and very high acceptance. Thus, these insect flours may be of great interest to the food industry as a healthy source of protein, exerting a positive impact on functional and sensory food properties, and with a potential role in the prevention of diseases associated with hyperglycaemia and hyperlipidaemia.
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Affiliation(s)
- Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain.
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19
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Zhang L, Zhang W, Peng F, Chen H, Shu G. Effects of bacterial cellulose on glucose metabolism in an
in vitro
chyme model and its rheological evaluation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Le‐Le Zhang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - Wen Zhang
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - Fa‐Bo Peng
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - He Chen
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
| | - Guo‐Wei Shu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi’an 710021 China
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20
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Meng X, Wu C, Liu H, Tang Q, Nie X. Dietary fibers fractionated from gardenia (Gardenia jasminoides Ellis) husk: structure and in vitro hypoglycemic effect. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3723-3731. [PMID: 33305370 DOI: 10.1002/jsfa.11003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 11/25/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Gardenia (Gardenia jasminoides Ellis) husk rich in dietary fiber is a byproduct of fructus processing, and commonly discarded as waste. The husk was fractionated by sequential extraction into four fractions: water-soluble fiber (W-SF), acid-soluble fiber (Ac-SF), alkali-soluble fiber (Al-SF) and insoluble residue fiber (IRF). The aim of this study was to investigate the differences in structure and in vitro hypoglycemic effect of these fibers. RESULTS Monosaccharide composition and Fourier transform infrared spectra showed that the major component might be pectin for W-SF and Ac-SF, xylan as well as pectin for Al-SF and cellulose for IRF. These fibers offered excellent water-holding capacity and swelling capacity, except that IRF was only slightly swellable in water. W-SF exhibited significantly higher capacities to adsorb glucose (2.408 mmol g-1 at a glucose concentration of 200 mmol L-1 ) and inhibit α-amylase activity (29.48-49.45% inhibition rate at a concentration of 4-8 mg mL-1 ), probably caused by the higher viscosity and hydration properties; while Ac-SF, Al-SF and IRF (especially Al-SF) were more effective in retarding the glucose diffusion across a dialysis membrane (34.97-41.67% at 20-30 min), which might be attributed to particle size and specific surface area. All the fibers could quench the intrinsic fluorescence of α-amylase to some degree. CONCLUSIONS Dietary fiber from gardenia husk, especially W-SF, can be used as a potential hypoglycemic ingredient in diabetic functional foods. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Congcong Wu
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Haizhen Liu
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Qiwen Tang
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Zhejiang, China
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21
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Waliullah MH, Mu T, Ma M. Recovery of total, soluble, and insoluble dietary fiber from potato (
Solanum tuberosum
) residues and comparative evaluation of their structural, physicochemical, and functional properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Md. Hasan Waliullah
- Institute of Food Science and Technology Chinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Taihua Mu
- Institute of Food Science and Technology Chinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
| | - Mengmei Ma
- Institute of Food Science and Technology Chinese Academy of Agricultural SciencesKey Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural Affairs Beijing China
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22
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Lau KQ, Sabran MR, Shafie SR. Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food. Front Nutr 2021; 8:661693. [PMID: 34211995 PMCID: PMC8239155 DOI: 10.3389/fnut.2021.661693] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/29/2021] [Indexed: 11/13/2022] Open
Abstract
With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.
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Affiliation(s)
- Ke Qi Lau
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Redzwan Sabran
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Siti Raihanah Shafie
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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23
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Benítez V, Rebollo-Hernanz M, Aguilera Y, Bejerano S, Cañas S, Martín-Cabrejas MA. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food Funct 2021; 12:1097-1110. [PMID: 33427263 DOI: 10.1039/d0fo02295k] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160-175 °C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the α-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products.
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Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Sheila Bejerano
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
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24
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Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111314] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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Masood S, Rehman AU, Bashir S, El Shazly M, Imran M, Khalil P, Ifthikar F, Jaffar HM, Khursheed T. Investigation of the anti-hyperglycemic and antioxidant effects of wheat bread supplemented with onion peel extract and onion powder in diabetic rats. J Diabetes Metab Disord 2021; 20:485-495. [PMID: 34222073 PMCID: PMC8212200 DOI: 10.1007/s40200-021-00770-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 02/14/2021] [Indexed: 02/07/2023]
Abstract
AIM Onion is one of the commonly cultivated and consumed vegetables rich in nutrients and phytochemicals. Various nutraceuticals are found in the outer fleshy layers and dry peel of onion which usually is treated as a common biowaste. Diabetes mellitus is a leading non communicable disease causing hyperglycemia and increased production of free radicals that potentially disrupts antioxidant enzymatic activity. Considering global consumption of wheat, the present study was designed to evaluate the anti-hyperglycemic and antioxidant effects of wheat bread supplemented with onion peel extract (OPE) or onion powder (OP) on diabetic rats. METHODS In this study, ethanolic extract of onion peel and onion bulb were prepared separately. Male Sprague Dawley rats were divided into 6 groups (n = 7). Different regimens of supplemented wheat bread (OPE (1% and 3%) and OP (5% and 7%)) were given to diabetic rats for eight weeks, plain bread was used as the control. Blood glucose level, body weight and activities of SOD, CAT, GPx, GR, GSH and MDA in the liver and kidney tissues were evaluated. Statistical analysis was performed using SPSS Version (25) and Dunnett's multiple comparison test. RESULTS Bread supplemented with 1% and 3% onion peel extract and 7% onion powder significantly reduced blood glucose levels and MDA in the treated rats compared with the control group diabetic rats. Body weight of diabetic rats was reduced for control group, while onion supplemented diet improved the body weight of treated rats. Onion supplementation also brought significant improvement in antioxidant enzyme activities among the treated diabetic rats. CONCLUSION These findings suggested that onion supplementation is effective in lowering blood glucose and could potentially aid in protecting organs from oxidative stress.
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Affiliation(s)
- Sara Masood
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan
| | - Attiq ur Rehman
- Horticulture Technologies, Production Systems Unit, Natural Resources Institute (Luke), Toivonlinnantie 518, FI-21500 Piikkiö, Finland
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, FI-00790 Helsinki, Finland
| | - Shahid Bashir
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan
| | - Mohamed El Shazly
- Department of Pharmaceutical Biology, Faculty of Pharmacy and Biotechnology, German University in Cairo, Cairo, Egypt
- Department of Pharmacognosy, Faculty of Pharmacy, Ain Shams University, African Union Organization Street, Cairo, Abbassia 11566 Egypt
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan
| | - Palwasha Khalil
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan
| | - Faiza Ifthikar
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan
| | - Hafiza Madiha Jaffar
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan
| | - Tara Khursheed
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, University of Lahore, Lahore, Pakistan
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26
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Wang X, Zhang Y, Li Y, Yu H, Wang Y, Piao C. Insoluble dietary fibre from okara (soybean residue) modified by yeast Kluyveromyces marxianus. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110252] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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27
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Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat. Antioxidants (Basel) 2020; 9:antiox9100974. [PMID: 33050661 PMCID: PMC7601044 DOI: 10.3390/antiox9100974] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/08/2020] [Accepted: 10/10/2020] [Indexed: 12/19/2022] Open
Abstract
Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.
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28
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Jiang Y, Yin H, Zheng Y, Wang D, Liu Z, Deng Y, Zhao Y. Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Res Int 2020; 136:109348. [DOI: 10.1016/j.foodres.2020.109348] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 02/05/2023]
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29
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Wang L, Shen C, Li C, Chen J. Physicochemical, functional, and antioxidant properties of dietary fiber from
Rosa roxburghii
Tratt fruit modified by physical, chemical, and biological enzyme treatments. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14858] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Lei Wang
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Cong Shen
- School of Management Henan University of Technology Zhengzhou China
| | - Chao Li
- School of Food Science and Engineering Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou China
| | - Jie Chen
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
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30
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Gois Ruivo da Silva M, Skrt M, Komes D, Poklar Ulrih N, Pogačnik L. Enhanced Yield of Bioactivities from Onion ( Allium cepa L.) Skin and Their Antioxidant and Anti-α-Amylase Activities. Int J Mol Sci 2020; 21:ijms21082909. [PMID: 32326342 PMCID: PMC7216267 DOI: 10.3390/ijms21082909] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/17/2020] [Accepted: 04/20/2020] [Indexed: 02/06/2023] Open
Abstract
There is increasing concern for reduction of the ecological impacts of industrial waste caused by fruits and vegetables. To reduce costs of onion waste disposal while obtaining value-added products, onion skin can be used to extract quercetin, a natural flavonoid with antioxidant, anti-inflammatory and anti-cancer effects. The aim was to optimize quercetin extraction from brown onion (Allium cepa L.) skin through investigation of the effects of different parameters on quercetin yield. Operational parameters for conventional maceration extraction and for ultrasound-assisted extraction were compared: solvent type, mass-to-liquid ratio, extraction time and temperature. Antioxidant capacity was determined using DPPH· radical scavenging assays and quercetin yield using HPLC/DAD. Anti-α-amylase activity of onion skin extracts was investigated using α-amylase inhibition assays. Optimal extraction conditions of quercetin from onion skin were obtained with maceration extraction, 50% ethanol, 1:100 mass-to-liquid ratio, 25 °C, for 15 min. Under these conditions, the antioxidant capacity (expressed as quercetin equivalents) was 18.7 mg/g and the mass fraction of quercetin was 7.96 mg/g. The onion skin extracts showed a dose-dependent relationship between dry extract concentration and α-amylase inhibition, which confirms that this onion skin extract can be considered as an anti-diabetes agent.
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Affiliation(s)
- Mariana Gois Ruivo da Silva
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (M.G.R.d.S.); (M.S.); (N.P.U.)
| | - Mihaela Skrt
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (M.G.R.d.S.); (M.S.); (N.P.U.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
| | - Nataša Poklar Ulrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (M.G.R.d.S.); (M.S.); (N.P.U.)
- The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins, 1000 Ljubljana, Slovenia
| | - Lea Pogačnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia; (M.G.R.d.S.); (M.S.); (N.P.U.)
- Correspondence:
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Khushbu S, Sunil CK, Chidanand DV, Jaganmohan R. Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- S. Khushbu
- Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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32
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Bender ABB, Speroni CS, Moro KIB, Morisso FDP, dos Santos DR, da Silva LP, Penna NG. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108652] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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33
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Begum YA, Deka SC. Chemical profiling and functional properties of dietary fibre rich inner and outer bracts of culinary banana flower. Journal of Food Science and Technology 2019; 56:5298-5308. [PMID: 31749477 DOI: 10.1007/s13197-019-04000-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/23/2018] [Accepted: 02/24/2019] [Indexed: 11/29/2022]
Abstract
The present study endeavoured to evaluate the nutritional, phytochemical and functional properties of outer and inner bracts of culinary banana flower which is a by-product of banana production. Both outer and inner bracts were found to be rich in dietary fibre (61.13 and 66.22%, respectively) along with other chemical compositions including proximate, minerals, and antioxidant-rich phenolics both free and bound. In addition, the functional properties including glucose dialysis retardation index (GDRI) of outer and inner bracts were also studied. The outer and inner bracts exhibited total polyphenols 7.56 and 9.44 mg phenols/g dry sample, respectively. The polyphenol profile by HPLC, revealed the presence of significant amount of free and bound phenolics in both outer and inner bracts. Functional properties of these dietary fibres-rich fractions of culinary banana flower exhibited lower bulk density, higher water-holding capacity, oil-holding capacity, and water-swelling capacity in outer and inner bracts than cellulose. The outer and inner bracts showed relatively higher GDRI compared to control and cellulose. The results revealed that both the outer and inner bracts of culinary banana flower are rich source of dietary fibre along with high antioxidant activity and could be one of the promising functional ingredients for low-calorie and high-fibre food product.
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Affiliation(s)
- Yesmin Ara Begum
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028 India
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Wu D, Zheng J, Mao G, Hu W, Ye X, Linhardt RJ, Chen S. Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health. Crit Rev Food Sci Nutr 2019; 60:2938-2960. [PMID: 31607142 DOI: 10.1080/10408398.2019.1672037] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
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Affiliation(s)
- Dongmei Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jiaqi Zheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Guizhu Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Weiwei Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
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Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient. Food Chem 2019; 286:522-529. [DOI: 10.1016/j.foodchem.2019.01.114] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 01/10/2019] [Accepted: 01/22/2019] [Indexed: 02/06/2023]
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Huang YL, Hsieh IT. Physicochemical Properties and Intestinal Health Promoting Water-Insoluble Fiber Enriched Fraction Prepared from Blanched Vegetable Soybean Pod Hulls. Molecules 2019; 24:E1796. [PMID: 31075889 PMCID: PMC6539905 DOI: 10.3390/molecules24091796] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 05/06/2019] [Accepted: 05/08/2019] [Indexed: 11/16/2022] Open
Abstract
Different methods can be used to change the fiber compositions of food, and they consequently affect the physicochemical properties and physiological activities. The present study compared the effects of a blanching treatment on the physicochemical properties of water-insoluble fiber enriched fraction (WIFF) from three varieties of vegetable soybean pod hulls (tea vegetable soybean pod hull, TVSPH; black vegetable soybean pod hull, BVSPH; 305 vegetable soybean pod hulls, 305VSPH) and evaluated their effects on intestinal health in hamsters. Blanching may increase the soluble dietary fiber (SDF) content of WIFF in the 305VSPH variety by solubilizing cell wall components and releasing water-soluble sugars. Thus, the WIFF in the 305VSPH variety after blanching may be composed of cellulose and pectic substances. The WIFF of the blanched 305VSPH (B-305VSPH) variety exhibited the highest physicochemical properties, such as a water-retention capacity (11.7 g/g), oil-holding capacity (9.34 g/g), swelling property (10.8 mL/g), solubility (12.2%), and cation-exchange capacity (221 meq/kg), of the three varieties examined. The supplementation of B-305VSPH WIFF in the diet resulted in significantly (p < 0.05) lower cecal and fecal ammonia; activities of fecal β-d-glucosidase, β-d-glucuronidase, mucinase, and urease; as well as higher cecal total short-chain fatty acids relative to other diets. In addition, microbial analysis suggested that fecal bifidobacteria growth was enhanced by the consumption of B-305VSPH WIFF. Therefore, B-305VSPH WIFF may be applicable as a potential functional ingredient in the food industry for the improvement of intestinal health.
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Affiliation(s)
- Ya-Ling Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung 81157, Taiwan.
| | - I-Ting Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Hai-Chuan Road, Nan-Tzu District, Kaohsiung 81157, Taiwan.
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Khorasani AC, Shojaosadati SA. Intestinal adsorption of glucose, cholesterol and bile salt by simultaneous incorporation of edible microbiosorbent and intestinal bacteria. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Zhao C, Li C, Huang Q, Fu X. Characterization, functional and biological properties of degraded polysaccharides from
Hylocereus undatu
s flowers. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13973] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chuhua Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Chao Li
- School of Food Science and Engineering South China University of Technology Guangzhou China
- SCUT‐Zhuhai Institute of Modern Industrial Innovation Zhuhai China
| | - Qiang Huang
- School of Food Science and Engineering South China University of Technology Guangzhou China
- SCUT‐Zhuhai Institute of Modern Industrial Innovation Zhuhai China
| | - Xiong Fu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- SCUT‐Zhuhai Institute of Modern Industrial Innovation Zhuhai China
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Benitez V, Rebollo-Hernanz M, Hernanz S, Chantres S, Aguilera Y, Martin-Cabrejas MA. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Res Int 2019; 122:105-113. [PMID: 31229061 DOI: 10.1016/j.foodres.2019.04.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/21/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
Abstract
Coffee parchment was evaluated as a potential dietary fiber ingredient. For this purpose, dietary fiber was extracted by enzymatic and non-enzymatic methods and its physicochemical and in vitro hypoglycemic and hypolipidemic properties were investigated. Results revealed that coffee parchment (flakes and flour) was a good source of insoluble dietary fiber (IDF), mainly composed by xylans (35%), lignin (32%), and cellulose (12%). From results, the IDF extraction seemed not to be required the use of enzymes. Coffee parchment did not stand out by its content of phenolic compounds and antioxidant capacity, but milling process improved them. Due to its physical structure, coffee parchment flakes exhibited high oil holding capacity (3.8 mg L-1), gelation capacity (8%) besides hydration properties, including water holding (3.4 mg L-1), absorption (3.0 mg L-1) and swelling (14 mg L-1) capacities. Its flour and water-insoluble residue showed lower capacities. Nevertheless, these coffee parchment samples presented effective in vitro hypoglycemic properties, showing high glucose adsorption capacity (50-200 mmol L-1), and capacity to decrease its diffusion (13%), and to inhibit α-amylase (52%) that led to lower starch digestibility (until 46%); and also, outstanding in vitro hypolipidemic properties, as inhibition of pancreatic lipase (43%) and binding of cholesterol and sodium cholate (16.6 and 35.3 mg g-1, respectively). These results provide valuable information for the potential use of coffee parchment as new food DF ingredient.
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Affiliation(s)
- Vanesa Benitez
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Sara Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Silvia Chantres
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Yolanda Aguilera
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Maria A Martin-Cabrejas
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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Sun M, Sun Y, Li Y, Liu Y, Liang J, Zhang Z. Physical properties and antidiabetic potential of a novel galactomannan from seeds of Gleditsia japonica var. delavayi. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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Song Y, Su W, Mu YC. Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479715] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yu Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Ying Chun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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Miocinovic J, Tomic N, Dojnov B, Tomasevic I, Stojanovic S, Djekic I, Vujcic Z. Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1291-1299. [PMID: 28758215 DOI: 10.1002/jsfa.8592] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The need to increase the daily intake of dietary fibres opens a new chapter in the research of functional foods enriched with fibres. The potential application of an innovative product - insoluble dietary fibres from triticale in yoghurts - was deployed by characterising their food application and evaluating physico-chemical, rheological and sensory properties and was the aim of this research. RESULTS Detailed characterisations of these fibres are presented for the first time and showed very good hydration properties, optimal pH (slightly acidic), optimal chemical composition, high antioxidant capacity which was proven by phenolics contents. Besides, these fibres showed negligible calorific value, with no phytates and high antioxidant capacity, mainly from ferulic acid. Therefore they could be successfully added to yoghurt. Enrichment of yoghurt having different milk fat content (1.5 and 2.8% w/w) with triticale insoluble fibre (1.5% and 3.0% w/w) significantly influenced the syneresis level, its apparent viscosity, yield stress and thixotropic behaviour. The overall sensory quality scores indicated that yoghurt enriched with 1.5% triticale insoluble fibres was recognised as 'excellent' and had enhanced antioxidant activity. CONCLUSIONS Insoluble triticale fibre could therefore be used as a supplement to produce functional yoghurt. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jelena Miocinovic
- Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Nikola Tomic
- Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Biljana Dojnov
- Department of Chemistry, Institute of Chemistry, Technology and Metallurgy, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Sanja Stojanovic
- Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia
| | - Ilija Djekic
- Food Safety and Quality Management Department, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
| | - Zoran Vujcic
- Department of Biochemistry, University of Belgrade - Faculty of Chemistry, Belgrade, Republic of Serbia
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