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Chen G, Zhao R, Zhang Y, Liu Q, Guo Z, Zhang G, Wu T, Liu W, Hu H. Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes. J Food Sci 2024; 89:941-953. [PMID: 38317415 DOI: 10.1111/1750-3841.16916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 12/04/2023] [Accepted: 12/18/2023] [Indexed: 02/07/2024]
Abstract
The interest in incorporating potatoes into wheat dough is increasing. However, potatoes exhibit significant viscosity during thermal processing, affecting product processing and quality. This study aims to find an effective method to reduce the viscosity of mashed potatoes. We aimed to compare the effects of different enzymes (α-amylase, β-amylase, and flavourzyme) and concentrations (0.01%, 0.05%, and 0.1%) on the micromorphology and rheological properties of mashed potatoes and potato-wheat dough. The impact of flavourzyme was the most significant (p<0.05). When enzyme concentration increased, viscosity decreased, and the degree of structural damage, indicated by increased porosity. Notably, the addition of flavourzyme can increase the content of sweet and umami free amino acids, improving the flavor of mashed potatoes. The scanning electron microscopy and confocal laser scanning microscopy images of potato-wheat dough revealed that enzyme-hydrolyzed mashed potatoes had improved homogeneity, reestablished the dough continuity, and strengthened the three-dimensional structure comprising proteins and starch. Notably, flavourzyme demonstrated the most significant effect on enhancing the protein-starch network structure. This was attributed to the exposure of functional groups resulting from protein hydrolysis, facilitating interaction with starch molecules. Our findings indicate that the addition of 0.1% flavourzyme (500 LAPU/g, pH 5.5, 55 ± 2°C, 30 min treated) was the most effective in reducing viscosity and reconstructing the gluten network. Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential. PRACTICAL APPLICATION: Enzymatic hydrolysis plays a vital role in the production of high-quality potato products, with particular importance in the baking industry, where flavourzyme exhibits significant potential.
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Affiliation(s)
- Guoxing Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yixuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhiqian Guo
- Guyuan Branch of Ningxia Academy of Agriculture and Forestry Sciences, Guyuan,Ningxia, China
| | - Guohui Zhang
- Guyuan Branch of Ningxia Academy of Agriculture and Forestry Sciences, Guyuan,Ningxia, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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2
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Klostermann CE, Endika MF, Kouzounis D, Buwalda PL, de Vos P, Zoetendal EG, Bitter JH, Schols HA. Presence of digestible starch impacts in vitro fermentation of resistant starch. Food Funct 2024; 15:223-235. [PMID: 38054370 PMCID: PMC10760408 DOI: 10.1039/d3fo01763j] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Accepted: 11/03/2023] [Indexed: 12/07/2023]
Abstract
Starch is an important energy source for humans. Starch escaping digestion in the small intestine will transit to the colon to be fermented by gut microbes. Many gut microbes express α-amylases that can degrade soluble starch, but only a few are able to degrade intrinsic resistant starch (RS), which is insoluble and highly resistant to digestion (≥80% RS). We studied the in vitro fermentability of eight retrograded starches (RS-3 preparations) differing in rapidly digestible starch content (≥70%, 35-50%, ≤15%) by a pooled adult faecal inoculum and found that fermentability depends on the digestible starch fraction. Digestible starch was readily fermented yielding acetate and lactate, whereas resistant starch was fermented much slower generating acetate and butyrate. Primarily Bifidobacterium increased in relative abundance upon digestible starch fermentation, whereas resistant starch fermentation also increased relative abundance of Ruminococcus and Lachnospiraceae. The presence of small fractions of total digestible starch (±25%) within RS-3 preparations influenced the fermentation rate and microbiota composition, after which the resistant starch fraction was hardly fermented. By short-chain fatty acid quantification, we observed that six individual faecal inocula obtained from infants and adults were able to ferment digestible starch, whereas only one adult faecal inoculum was fermenting intrinsic RS-3. This suggests that, in contrast to digestible starch, intrinsic RS-3 is only fermentable when specific microbes are present. Our data illustrates that awareness is required for the presence of digestible starch during in vitro fermentation of resistant starch, since such digestible fraction might influence and overrule the evalution of the prebiotic potential of resistant starches.
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Affiliation(s)
- Cynthia E Klostermann
- Biobased Chemistry and Technology, Wageningen University & Research, Wageningen, The Netherlands
| | - Martha F Endika
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Dimitrios Kouzounis
- Laboratory of Food Chemistry, Wageningen University & Research, The Netherlands.
| | - Piet L Buwalda
- Biobased Chemistry and Technology, Wageningen University & Research, Wageningen, The Netherlands
- Coöperatie Koninklijke AVEBE, Veendam, The Netherlands
| | - Paul de Vos
- Immunoendocrinology, Division of Medical Biology, Department of Pathology and Medical Biology, University of Groningen and University Medical Centre Groningen, The Netherlands
| | - Erwin G Zoetendal
- Laboratory of Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Johannes H Bitter
- Biobased Chemistry and Technology, Wageningen University & Research, Wageningen, The Netherlands
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, The Netherlands.
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3
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Xie X, Chen J, Cheng L, Zhang B, Zhu H, Xu C, Liang D. Physicochemical properties of different size fractions of potato starch cultivated in Highland China. Int J Biol Macromol 2024; 256:128065. [PMID: 37963508 DOI: 10.1016/j.ijbiomac.2023.128065] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 10/21/2023] [Accepted: 11/10/2023] [Indexed: 11/16/2023]
Abstract
Location influences the properties of potato starch. Potato starch granules cultivated in highland of China were separated into three fractions according to the sedimentation time: large- (∼81 μm, large fraction potato starch, LFPS), medium- (∼28 μm, medium fraction potato starch, MFPS), and small-size (∼15 μm, small fraction potato starch, SFPS) fractions. SFPS showed a spherical shape, MFPS showed an ellipsoid shape and LFPS showed an elongated shape. The three fractions showed the similar XRD patterns, while the relative crystallinity decreased with the decrease of granule size (LFPS 23.61%, MFPS 20.74% and SFPS 20.48%). The water solubility was positively corelated with the granule size, while the swelling power showed a negative relationship with the granule size. For the rheological properties, all the three fractions showed a shear-shinning behavior; and SFPS had the highest peak temperature. However, the MFPS showed the lowest storage modulus during the temperature sweep. The granule size didn't influence the nutritional properties of potato starch and LFPS had the highest slowly digestible starch (SDS) (83.77%) and resistant starch (RS) (13.66%) contents. Some of the properties are different from the previous studies.
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Affiliation(s)
- Xinhua Xie
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Jianyang Chen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China.
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Hongshuai Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Chao Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
| | - Dan Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, Henan, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou 450002, Henan, China
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4
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Liu X, Huang S, Chao C, Yu J, Copeland L, Wang S. Changes of starch during thermal processing of foods: Current status and future directions. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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5
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Kang X, Gao W, Wang B, Yu B, Zhang H, Cui B, Abd El-Aty AM. Effects of proteins on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes under various cooking methods. Int J Biol Macromol 2021; 182:1112-1119. [PMID: 33894257 DOI: 10.1016/j.ijbiomac.2021.04.126] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 04/02/2021] [Accepted: 04/19/2021] [Indexed: 11/17/2022]
Abstract
Herein, we investigated the effects of gluten proteins (Pr) on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid (WS-LA) complexes under various cooking methods (steaming, boiling, and baking). There was no ternary complex formation between WS, LA, and Pr in the samples after different cooking methods. Scanning electron microscopy (SEM) and fluorescence microscopy showed variation in size, structure and distribution of WS-LA of WS-LA-Pr samples after cooking. An increase in the intensity of V-type diffraction peak and thermal stability was observed in steamed and baked samples, however, opposite trend was noticed in boiled sample. Additionally, a higher 1022/995 cm-1 absorbance ratio was noted in WS-LA-Pr sample treated with boiling than other cooking methods. Further, in vitro resistance to enzymatic hydrolysis was improved in samples treated with steaming and baking compared with boiled treated samples. In sum, this study may offer a thorough understanding on how these interactions take place during food processing, to optimize the production and development of new food products with desired microstructure and functionality features.
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Affiliation(s)
- Xuemin Kang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Huayong Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, 25240 Erzurum, Turkey.
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6
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Abstract
Resistant starch, microbiome, and precision modulation. Mounting evidence has positioned the gut microbiome as a nexus of health. Modulating its phylogenetic composition and function has become an attractive therapeutic prospect. Resistant starches (granular amylase-resistant α-glycans) are available as physicochemically and morphologically distinguishable products. Attempts to leverage resistant starch as microbiome-modifying interventions in clinical studies have yielded remarkable inter-individual variation. Consequently, their utility as a potential therapy likely depends predominantly on the selected resistant starch and the subject's baseline microbiome. The purpose of this review is to detail i) the heterogeneity of resistant starches, ii) how resistant starch is sequentially degraded and fermented by specialized gut microbes, and iii) how resistant starch interventions yield variable effects on the gut microbiome.
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Affiliation(s)
- Peter A. Dobranowski
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
| | - Alain Stintzi
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
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7
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Tonyali B, Sensoy I, Karakaya S. Effects of processing on onion skin powder added extrudates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3426-3435. [PMID: 32728290 PMCID: PMC7374643 DOI: 10.1007/s13197-020-04376-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/18/2020] [Accepted: 03/27/2020] [Indexed: 11/26/2022]
Abstract
It is possible to enhance the functional properties of extruded products with the inclusion of fruit and vegetable by-products. Onion skin, a rich source of quercetin and fiber, is considered as waste in the industry and can be used as an alternative ingredient to improve the nutritional value of the extruded products. Three levels (3, 6, and 9%) of onion skin powder (OSP) were added to wheat flour and compared with control (0% OSP). The effect of the extrusion process on accessible quercetin, total phenolic content, and antioxidant activity of the samples were investigated. In addition, carbohydrate digestibility analyses were conducted for the products. Mass spectrometry (LC-MS/MS) results indicated that increasing the OSP level increased the quercetin content. The process caused the release of the entrapped quercetin from OSP, which was revealed by significantly higher quercetin levels for the extrudates. Some of the quercetin was lost during in vitro digestion process. Increasing the OSP level increased antioxidant activity and total phenolic contents of the samples. Total phenolic contents decreased significantly after the processing, yet antioxidant activities were not affected. The extruded products showed high amounts of rapidly available glucose (69.5 g/100 g). The OSP enhancement did not change the carbohydrate digestibility of products. The results indicated that the extrusion process could increase the level of accessible bioactive ingredients, and the level of functional compound addition can be optimized further.
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Affiliation(s)
- Bade Tonyali
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Present Address: Department of Animal Science and Industry, Food Science Institute, Kansas State University, Manhattan, KS USA
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Sibel Karakaya
- Department of Food Engineering, Ege University, Izmir, Turkey
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8
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Effect of particle size on in vitro intestinal digestion of emulsion-filled gels: Mathematical analysis based on the Gallagher–Corrigan model. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.12.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Bravo C, Santos JL, Castillo G, Olivares G, Parada J. Microstructure of starch-based meals with either palm or soybean oils alter in vitro starch digestibility with no major effects on glycaemic responses. Int J Food Sci Nutr 2019; 71:604-613. [PMID: 31746260 DOI: 10.1080/09637486.2019.1693521] [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: 10/25/2022]
Abstract
Glycaemic response (GR) to starch-based meals depends on their food composition and microstructure. We studied the effect of palm and soybean oils on the microstructure of a solid starch-oil-gluten matrix, on the starch gelatinisation and in vitro digestibility. Additionally, a pilot cross-over study was carried out to assess GR after eating gelatinised starch/gluten-based foods with the addition of either palm or soybean oil in 8 young non-diabetic female volunteers (ISRCTN39636850). Both types of foods generated similar starch gelatinisation temperature. Starch/gluten-based food with soybean oil had rougher microstructure compared to food with palm oil, showing a higher initial and lower final in vitro digestion. Administration of starch/gluten-based meals with either palm or soybean oils to volunteers show very similar postprandial glucose or insulin responses. In conclusion, differences in fatty acid composition changes food microstructure and in vitro starch digestibility, with no major effects on glycaemic responses in female volunteers.
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Affiliation(s)
- Carolina Bravo
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José L Santos
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Gabriel Castillo
- Escuela de Ingeniería en Alimentos, Faculty of Agricultural Sciences, Universidad Austral de Chile, Valdivia, Chile
| | - Gabriela Olivares
- Escuela de Ingeniería en Alimentos, Faculty of Agricultural Sciences, Universidad Austral de Chile, Valdivia, Chile
| | - Javier Parada
- Faculty of Agricultural Sciences, Institute of Food Science and Technology, Universidad Austral de Chile, Valdivia, Chile
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Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics. Food Chem 2019; 289:121-129. [DOI: 10.1016/j.foodchem.2019.03.030] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 03/07/2019] [Accepted: 03/09/2019] [Indexed: 01/29/2023]
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11
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The rheology and microstructure of composite wheat dough enriched with extruded mung bean flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.095] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Ramírez C, Millón C, Nuñez H, Campo V, Almonacid S, Simpson R. Effect of particle size distribution on the in vitro digestion of calcium alginate‐starchy model foods. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13097] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Cristian Ramírez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Camila Millón
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Helena Nuñez
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Valeria Campo
- Departamento de FísicaUniversidad Técnica Federico Santa María Valparaíso Chile
| | - Sergio Almonacid
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
| | - Ricardo Simpson
- Departamento de Ingeniería Química y AmbientalUniversidad Técnica Federico Santa María Valparaíso Chile
- Centro Regional de Estudios en Alimentos Saludables (CREAS) Conicyt‐Regional R06I1004 Valparaíso Chile
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Ochoa-Yepes O, Di Giogio L, Goyanes S, Mauri A, Famá L. Influence of process (extrusion/thermo-compression, casting) and lentil protein content on physicochemical properties of starch films. Carbohydr Polym 2019; 208:221-231. [DOI: 10.1016/j.carbpol.2018.12.030] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Revised: 12/09/2018] [Accepted: 12/10/2018] [Indexed: 01/29/2023]
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14
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Tian J, Ogawa Y, Shi J, Chen S, Zhang H, Liu D, Ye X. The microstructure of starchy food modulates its digestibility. Crit Rev Food Sci Nutr 2018; 59:3117-3128. [PMID: 29870271 DOI: 10.1080/10408398.2018.1484341] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Starch is the main carbohydrate in human nutrition and shows a range of desired food properties. It has been demonstrated that fast digestion of starchy food can induce many health issues (e.g., hyperglycaemia, diabetes, etc.); therefore, how to modulate its digestion is an interesting topic. Previous studies have revealed that the microstructure and digestibility of starchy food of different botanical origin or from multiple processes are quite different; modulating starch digestion by retaining or altering its microstructure may be effective. In the present review, the current knowledge of the relationship between microstructural changes to starchy food and its digestibility at molecular, cell and tissue, and food processing levels is summarized. New technologies focused on microstructure studies and ways to manipulate food microstructure to modulate starch digestibility are also reviewed. In particular, some insights focusing on the future study of microstructure and the digestibility of starchy food are also suggested.
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Affiliation(s)
- Jinhu Tian
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China.,Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - Yukiharu Ogawa
- Chiba University, Graduate School of Horticulture, 648, Matsudo, Matsudo, Japan
| | - John Shi
- Agriculture and Agri-Food Canada, Guelph Food Research Center, Guelph, ON, Canada
| | - Shiguo Chen
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Huiling Zhang
- Ningxia University, Department of Food Science, Yinchuan, China
| | - Donghong Liu
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
| | - Xingqian Ye
- Zhejiang University, Department of Food Science and Nutrition, Hangzhou, China
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15
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Ratish Ramanan K, Rifna E, Mahendran R. Effect of concentration and temperature on the formation of wheat hydrogel and xerogel pattern. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.09.075] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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In vivo study on the slow release of glucose in vacuum fried matrices. Food Chem 2018; 245:432-438. [PMID: 29287392 DOI: 10.1016/j.foodchem.2017.10.118] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 10/21/2017] [Accepted: 10/24/2017] [Indexed: 11/23/2022]
Abstract
In vitro studies have shown that vacuum frying may be an effective process to reduce starch digestibility as it may limit gelatinization; this is significant as overconsumption of starchy foods contributes to obesity and type 2 diabetes. Although in vitro studies are an instrumental tool, in vivo studies allow observation of the overall effect on a living organism. The aim of this research was to assess how in vivo starch digestibility can be reduced when frying under vacuum (9.9 kPa), after feeding Sprague-Dawley rats, while also understanding its relationship to in vitro starch digestibility. Results showed that vacuum-fried dough has a lower degree of gelatinization (∼53.8%) and a maximal blood glucose level at 60 min (slower glycemic response) than atmospheric counterparts (∼98.3% degree of gelatinization and maximal blood glucose level at 30 min). Similarly, in vitro procedures exhibited less rapidly available glucose and higher unavailable glucose fractions in vacuum-fried dough.
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17
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Lucas I, Stauner B, Jekle M, Becker T. Staining methods for dough systems – Impact on microstructure and functionality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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19
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Bernklau I, Lucas L, Jekle M, Becker T. Protein network analysis — A new approach for quantifying wheat dough microstructure. Food Res Int 2016; 89:812-819. [DOI: 10.1016/j.foodres.2016.10.012] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 10/09/2016] [Accepted: 10/10/2016] [Indexed: 10/20/2022]
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20
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Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML. Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars. Int J Food Sci Nutr 2016; 68:167-178. [DOI: 10.1080/09637486.2016.1226272] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Xingli Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China
- Laboratory of General and Organic Chemistry, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
| | - Taihua Mu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China
| | - Hongnan Sun
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China
| | - Miao Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China
| | - Jingwang Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Haidian District, Beijing, PR China
| | - Maire Laure Fauconnier
- Laboratory of General and Organic Chemistry, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
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21
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Jekle M, Becker T. Wheat dough microstructure: the relation between visual structure and mechanical behavior. Crit Rev Food Sci Nutr 2016; 55:369-82. [PMID: 24915380 DOI: 10.1080/10408398.2012.656476] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads. Confocal laser scanning microscopy (CLSM) is an established tool for the investigation of these matrix properties due to its methodical advantages such as easy preparation and handling, and the high depth resolution due to the optical sectioning of probes. This review focuses on the microstructure of wheat-flour dough from a mechanical and visual point of view. It provides an overview of the dependencies between the visibly detectable microstructural elements achieved by CLSM and the physical determined rheological properties. Current findings in this field, especially on numerical microstructure features, are described and discussed, and possibilities for enhancing the analytical methodology are presented.
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Affiliation(s)
- Mario Jekle
- a TU München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering , Freising , Germany
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22
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Contardo I, Parada J, Leiva A, Bouchon P. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices. Food Chem 2015; 197:353-8. [PMID: 26616960 DOI: 10.1016/j.foodchem.2015.10.028] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 09/14/2015] [Accepted: 10/07/2015] [Indexed: 11/29/2022]
Abstract
Starch digestibility in a food matrix depends on processing conditions that may affect its physical state and microstructure. Starch gelatinization is one critical change that takes place during frying which could be affected during low-pressure processing. This study assessed the effect of vacuum frying on starch gelatinization and its in vitro digestibility. Laminated dough was made of a reconstituted blend of wheat starch (88% d.b.) and gluten (12% d.b.). Samples were fried under vacuum (6.5 kPa, Twater-boiling-point=38°C) or atmospheric conditions up to bubble-end point, maintaining a thermal driving force of 70°C (Toil-Twater-boiling-point=70°C). Vacuum fried samples showed less starch gelatinization (28%), less rapidly available glucose (27%), and more unavailable glucose (70%) than their atmospheric counterparts (which presented 99% starch gelatinization, 40% rapidly available glucose, and 46% unavailable glucose), and the values were close to those of raw dough. These results show how vacuum processing may be used to control the degree of starch gelatinization and related digestibility.
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Affiliation(s)
- Ingrid Contardo
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
| | - Javier Parada
- Institute of Food Science and Technology, Universidad Austral de Chile, P.O. Box 47, Valdivia, Chile
| | - Angel Leiva
- Department of Physical Chemistry, Pontificia Universidad Católica de Chile, P.O. 360, Santiago 6904411, Chile
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
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23
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Parada J, Santos JL. Interactions between Starch, Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation. Crit Rev Food Sci Nutr 2015; 56:2362-9. [DOI: 10.1080/10408398.2013.840260] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Ramírez C, Millon C, Nuñez H, Pinto M, Valencia P, Acevedo C, Simpson R. Study of effect of sodium alginate on potato starch digestibility during in vitro digestion. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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25
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Fardet A. A shift toward a new holistic paradigm will help to preserve and better process grain products’ food structure for improving their health effects. Food Funct 2015; 6:363-82. [DOI: 10.1039/c4fo00477a] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A holistic approach to grain products will help preserve their food structure and nutrient density and thus their health potential.
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Affiliation(s)
- Anthony Fardet
- INRA
- UMR 1019
- UNH
- CRNH Auvergne
- F-63000 Clermont-Ferrand & Clermont Université
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26
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Lau E, Soong YY, Zhou W, Henry J. Can bread processing conditions alter glycaemic response? Food Chem 2014; 173:250-6. [PMID: 25466020 DOI: 10.1016/j.foodchem.2014.10.040] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 09/12/2014] [Accepted: 10/07/2014] [Indexed: 01/29/2023]
Abstract
Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75±4, 71±5, 68±5 and 65±4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods.
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Affiliation(s)
- Evelyn Lau
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore
| | - Yean Yean Soong
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore
| | - Weibiao Zhou
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117543, Singapore
| | - Jeyakumar Henry
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore; Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, #14-01, Singapore 117599, Singapore.
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27
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Understanding microstructural changes of starch during atmospheric and vacuum heating in water and oil through online in situ vacuum hot-stage microscopy. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2012.11.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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