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Kaur M, Singh B, Kaur A. Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour. Food Chem 2024; 442:138571. [PMID: 38306766 DOI: 10.1016/j.foodchem.2024.138571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 01/20/2024] [Accepted: 01/23/2024] [Indexed: 02/04/2024]
Abstract
The study investigated and compared physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products (MRP) of flaxseed flour (FF) and flaxseed cake flour (FCF) upon dry-air roasting (DaR) of flaxseeds at 140, 160 and 180 °C for 5 and 10 min. This information on FF and FCF is limited and has considerable gaps. The raw FF exhibited higher fat, ash, antioxidant and functional properties while lower protein than the FCF. Upon increasing DaR conditions, the ash and protein increased in FCF and decreased in FF. DaR at 180 °C for 10 min augmented water solubility index, ΔE, MRP, free rutin and syringic acid, bound epicatechin, gallic acid and syringic acid while lowered moisture, L*, b*, hue, chroma, potassium, iron, selenium, emulsion indexes, caffeic acid, flavonoids and free resveratrol in FF and FCF. In conclusion, DaR improves phenolic profile, antioxidant properties, MRP, water solubility and oil absorption capacity of FF and FCF.
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Affiliation(s)
- Manpreet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Balwinder Singh
- P.G. Department of Botany, Khalsa College, Amritsar 143002, Punjab, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
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2
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Jha S, Sarkhel S, Saha S, Sahoo B, Kumari A, Chatterjee K, Mazumder PM, Sarkhel G, Mohan A, Roy A. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects. Food Res Int 2024; 175:113771. [PMID: 38129003 DOI: 10.1016/j.foodres.2023.113771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.
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Affiliation(s)
- Shipra Jha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Shubhajit Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Sreyajit Saha
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Bijendra Sahoo
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Kaberi Chatterjee
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Papiya Mitra Mazumder
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Gautam Sarkhel
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India
| | - Anand Mohan
- Department of Food Science & Technology, University of Georgia, Athens, GA 30602, USA
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering, Birla Institute of Technology - Mesra, Ranchi 835215, India.
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Xu J, Yang G, Zhou D, Fan L, Xu Y, Guan X, Li R, Wang S. Effect of radio frequency energy on buckwheat quality: An insight into structure and physicochemical properties of protein and starch. Int J Biol Macromol 2023; 251:126428. [PMID: 37598816 DOI: 10.1016/j.ijbiomac.2023.126428] [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: 06/16/2023] [Revised: 07/27/2023] [Accepted: 08/17/2023] [Indexed: 08/22/2023]
Abstract
Radio frequency (RF) heating as an emerging technology is widely used to improve cereal-based food quality. To further investigate effects of RF treatment on buckwheat quality, structures and physicochemical properties of protein and starch in buckwheat were evaluated under various temperatures (80, 90, and 100 °C) and holding times (0, 5, and 10 min). Results showed that protein-starch complexes were reaggregated with the increases of RF heating temperature and time, as well as the values of R1047/1022, crystallinity, random coil, and α-helix significantly decreased, and the values of β-sheet obviously increased. Moreover, viscosities and rheological properties of buckwheat were reduced by the raised RF treatment intensity. Besides, the RF processing had a mostly positive effect on swelling power at low temperature of 30 °C, but contrary effect at high temperatures of 60 °C and 90 °C. However, changes of water solubility index, emulsifying capacity, and emulsion stability depended on the RF processing intensity. These results of the study suggested that buckwheat quality was affected by multiple RF treatment conditions, which can be tailored to develop a RF process having the potential to improve the function of buckwheat flour.
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Affiliation(s)
- Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Dingting Zhou
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Liumin Fan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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Dogruer I, Baser F, Gulec S, Tokatli F, Ozen B. Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design. Foods 2023; 12:3689. [PMID: 37835342 PMCID: PMC10572517 DOI: 10.3390/foods12193689] [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: 09/15/2023] [Revised: 09/30/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Legume flours, which offer high nutritional quality, present viable options for gluten-free bakery products. However, they may have an objectionable flavor and taste for some consumers. In this study, it was aimed to improve the gluten-free cookie formulation by incorporating carob and hazelnut flours to pre-cooked chickpea flour and to investigate the techno-functional properties of the formulated cookies. The flours used in the formulations were assessed for their chemical and physical properties. This study employed a mixture design (simplex-centroid) to obtain the proportions of the flours to be used in the cookie formulations. The rheological characteristics of the doughs and the technological attributes of the baked cookies were determined. The addition of the hazelnut and carob flours had the overall effect of reducing the rheological characteristics of the cookie doughs. Furthermore, the textural attribute of the hardness of the baked cookies decreased as the ratio of hazelnut flour in the formulations was raised. The analysed results and sensory evaluation pointed to a formulation consisting of 30% pre-cooked chickpea/30% carob/30% hazelnut flours, which exhibited improved taste and overall acceptability scores. A total of 16.82 g/100 g of rapidly digestible starch, 5.36 g/100 g of slowly digestible starch, and 8.30 g/100 g of resistant starch exist in this particular cookie. As a result, combinations of chickpea, hazelnut, and carob flours hold promise as good alternatives for gluten-free cookie ingredients and warrant further exploration in the development of similar products.
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Affiliation(s)
- Ilgin Dogruer
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Türkiye; (I.D.); (F.B.); (S.G.); (F.T.)
| | - Filiz Baser
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Türkiye; (I.D.); (F.B.); (S.G.); (F.T.)
- Molecular Nutrition & Human Physiology Laboratory, Izmir Institute of Technology, Urla, TR35430 Izmir, Türkiye
| | - Sukru Gulec
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Türkiye; (I.D.); (F.B.); (S.G.); (F.T.)
- Molecular Nutrition & Human Physiology Laboratory, Izmir Institute of Technology, Urla, TR35430 Izmir, Türkiye
| | - Figen Tokatli
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Türkiye; (I.D.); (F.B.); (S.G.); (F.T.)
| | - Banu Ozen
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Türkiye; (I.D.); (F.B.); (S.G.); (F.T.)
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Dogruer I, Coban B, Baser F, Gulec S, Ozen B. Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours. Foods 2023; 12:2829. [PMID: 37569098 PMCID: PMC10416885 DOI: 10.3390/foods12152829] [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: 07/07/2023] [Revised: 07/23/2023] [Accepted: 07/24/2023] [Indexed: 08/13/2023] Open
Abstract
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinated (GCF) chickpea flours. The techno-functional properties of these flours were determined, and scanning electron microscope images and mid-infrared spectra were obtained. The rheological properties of cookie doughs were measured along with their mid-infrared spectra. Baked cookies were analyzed for their technological properties as well as their in vitro digestion properties. Sensory analysis was also performed for all the cookies. The most significant difference among the flours was observed in their water retention capacity, and CCF had 119.7% higher water retention capacity compared to RCF. The dough made with CCF had quite different rheological properties from the others. The cookies baked with GCF had the highest baking loss and spread ratio. The CCF-containing cookies had the hardest structure. The cookies made from RCF had a higher resistant starch content followed by the cookies with GCF. All the cookies had similar scores in all aspects tested in the sensory analysis. The use of three different forms of chickpea flour in cookie formulations resulted in products with very different properties; however, their overall acceptability levels were close.
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Affiliation(s)
- Ilgin Dogruer
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Turkey; (I.D.); (B.C.); (F.B.); (S.G.)
| | - Basak Coban
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Turkey; (I.D.); (B.C.); (F.B.); (S.G.)
| | - Filiz Baser
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Turkey; (I.D.); (B.C.); (F.B.); (S.G.)
- Molecular Nutrition & Human Physiology Laboratory, Izmir Institute of Technology, Urla, TR35430 Izmir, Turkey
| | - Sukru Gulec
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Turkey; (I.D.); (B.C.); (F.B.); (S.G.)
- Molecular Nutrition & Human Physiology Laboratory, Izmir Institute of Technology, Urla, TR35430 Izmir, Turkey
| | - Banu Ozen
- Department of Food Engineering, Izmir Institute of Technology, Urla, TR35430 Izmir, Turkey; (I.D.); (B.C.); (F.B.); (S.G.)
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Kong F, Li Y, Xue D, Ding Y, Sun X, Guo X, Wang W. Physical properties, antioxidant capacity, and starch digestibility of cookies enriched with steam-exploded wheat bran. Front Nutr 2022; 9:1068785. [PMID: 36570167 PMCID: PMC9768449 DOI: 10.3389/fnut.2022.1068785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022] Open
Abstract
Wheat bran-based food is rich in bioactive compounds, and steam explosion enhances the nutritional properties of wheat bran. This study examined the potential utilization of steam-exploded wheat bran (SWB) in cookie formulation. The influence of steam explosion on the chemical compounds in wheat bran and the effects of SWB on the physical properties, antioxidant capacity, and starch digestibility of cookies were investigated. The results showed that steam explosion facilitated the release of reducing sugar, flavonoids, phenolic substances, and amino acid nitrogen in wheat bran, thereby improving its nutritional properties. The reduction of sugar, total flavonoids, total phenolics, and amino acid nitrogen contents of wheat bran after steam explosion increased by 34.22, 183.02, 284.09, and 93.39%, respectively, compared with those of native wheat bran. Substitution of SWB for wheat flour mainly induced higher water, sodium carbonate, and sucrose solvent retention capacities, which were positively related to the spread ratio and hardness of cookies. The cookies with more SWB substitution (30-50%) expressed a higher spread ratio and harder texture than the others. The substitution of SWB caused changes in the antioxidant properties of cookies, which were related to the phenolic content. The cookies with SWB showed a higher DPPH radical scavenging activity (16.30-30.93%) than that of the control (14.74%). SWB might form a matrix barrier to hinder starch digestion, thus reducing the digestibility of cookies. The cookies enriched with 30-50% of the SWB exhibited greater physical properties and antioxidant capacity but lower starch digestibility than those of other cookies. The results will contribute to expanding the application range and improving the quality of bran-rich flour products.
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Affiliation(s)
- Feng Kong
- Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China,*Correspondence: Feng Kong
| | - Yue Li
- Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China
| | - Di Xue
- Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China
| | - Yishuai Ding
- Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China
| | - Xiaofan Sun
- Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China
| | - Xingfeng Guo
- Agricultural Science and Engineering School, Liaocheng University, Liaocheng, China
| | - Wenhao Wang
- Gambol Pet Group Co., Ltd., Liaocheng, China
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Zeng Q, Kong F, Li Y, Guo X. Correlation of steam explosion severity with morphological and physicochemical characterization of soybean meal. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.991888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Steam explosion, a novel effective technology for cereal modification, integrates high-temperature autohydrolysis and structural disruption, which can significantly influence the morphological and physicochemical characterization of the feedstocks. The deep knowledge of the structural changes that are brought about by the treatment severity is connected with the technological demands to improve the processing efficiency and to increase the industrial application of the feedstocks by steam explosion. In this study, the changes in morphological and physicochemical properties of soybean meal induced by steam explosion were investigated. The correlation of steam explosion severity with soybean meal's final quality was also analyzed. The results showed that steam explosion effectively increased the fractal dimension from 1.6553 to 1.8871, the glycinin content from 151.38 to 334.94 mg/g, and the 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging activity from 28.69 to 63.78%. The gray value, color (L* and a* values), and the total phenol and polysaccharide contents of soybean meal were reduced with greater steam explosion severity. Steam explosion severity had a remarkable positive correlation with the fractal dimension and DPPH radical scavenging activity. However, steam explosion severity had no significant correlation with the textural and adsorption properties of the soybean meal. This study focused on the morphological and physicochemical property changes of the soybean meal during a steam explosion process, which could guide the application of steam explosion in food systems.
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Kong F, Zeng Q, Li Y, Di X, Ding Y, Guo X. Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder. Front Nutr 2022; 9:954654. [PMID: 36071937 PMCID: PMC9441901 DOI: 10.3389/fnut.2022.954654] [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] [Accepted: 08/02/2022] [Indexed: 11/20/2022] Open
Abstract
Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in brown rice powder and rheological property of paste. Compared with native brown rice powder, steam explosion at 0.5 MPa for 7 min increased the water-extractable arabinoxylans (5.77%), reducing sugar content (21.04%), and iodine blue value (30.38%), which indicated steam explosion that destroyed the intact cells of brown rice. Later the crystalline structure of brown rice powder was destroyed into an amorphous structure by steam explosion. Steam explosion enhanced the degree of gelatinization (4.76~351.85%) and solvent retention capacity (SRC) of brown rice powder, compared with native sample. The effect on the intact cells and starch structure of brown rice caused the starch digestibility enhancement remarkable. Viscoelastic profiles confirmed that steam explosion weakened the paste strength and elasticity corresponded with hardness and cohesiveness by increasing the loss factor (tanδ). This work provided important information for brown rice powder modified by steam explosion (0.5 MPa, 7 min) with good nutritional property (nutrients and digestibility) and processability (SRC, textural, and rheological property). Steam exploded brown rice powder (0.5 MPa, 7 min) could serve as a potential ingredient widely used in food products.
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Liu W, Adelina NM, Zhang L, Zhao Y. Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Wenchao Liu
- Department of Food Processing and Safety, School of Forestry Northeast Forestry University Harbin People's Republic of China
| | - Nadya Mara Adelina
- Department of Food Technology Al‐Azhar University of Indonesia Jakarta Indonesia
| | - Ligang Zhang
- College of Food Science Northeast Agricultural University Harbin People's Republic of China
| | - Yuhong Zhao
- Department of Food Processing and Safety, School of Forestry Northeast Forestry University Harbin People's Republic of China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People's Republic of China
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Kong F, Zeng Q, Li Y, Guo X. Effect of Steam Explosion on Structural Characteristics of β-Conglycinin and Morphology, Chemical Compositions of Soybean Meal. Front Nutr 2022; 9:896664. [PMID: 35719153 PMCID: PMC9202520 DOI: 10.3389/fnut.2022.896664] [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: 03/15/2022] [Accepted: 04/11/2022] [Indexed: 11/13/2022] Open
Abstract
In this study, steam explosion was applied as a means to degrade β-conglycinin. We investigated changes in morphology, the chemical composition of soybean meal, and the structural characteristics of β-conglycinin. The results showed that steam explosion at 0.7 MPa for 8 min could effectively decrease the β-conglycinin content of soybean meal while the histamine content was not increased. The structural characteristics of soybean meal proteins were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD), and X-ray diffraction (XRD). Steam explosion caused the degradation of high weight proteins and reduced the band density of α', α, and β subunits in β-conglycinin. The micro-surface of soybean meal seemed to be in the cracked or puffed stage and the color became brown or dark after steam explosion. Steam explosion facilitated the dissolution of water-extractable arabinoxylans, which are 4.81 fold higher than that of native soybean meal. Phytic acid was exposed to the hydrothermal environment of the steam explosion process and consequently degraded by 12.95-24.69%. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of soybean meal extract was gradually increased from 20.70 to 33.71% with the rising of treated pressure from 0.3 to 0.7 MPa, which was 1.11-1.81 fold of native extract. The steam explosion may be a new modification technology that could decrease antigenicity, and steam-exploded soybean meal (0.7 MPa, 8 min) with lower β-conglycinin and phytic acid content that could be widely used in food products.
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Affiliation(s)
| | | | | | - Xingfeng Guo
- College of Agronomy, Liaocheng University, Liaocheng, China
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Rajput E, Rawson A, Krishnamoorthy S, Rangarajan J. Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2027307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ekta Rajput
- Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
| | - Srinivasan Krishnamoorthy
- Department of Technology Dissemination, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
| | - Jaganmohan Rangarajan
- Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
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12
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ALVES VM, ASQUIERI ER, ARAÚJO EDS, MARTINS GADS, MELO AAMD, FREITAS BCBD, DAMIANI C. Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.77521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Oyeyinka AT, Dahunsi JO, Akintayo OA, Oyeyinka SA, Adebiyi JA, Otutu OL, Awofadeju OFJ, Gbashi S, Chinma CE, Manley M, Adebo OA, Njobeh PB, Kesa H. Nutritionally improved cookies from whole wheat flour enriched with processed tamarind seed flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Adewumi T. Oyeyinka
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
| | - Joy O. Dahunsi
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Olaide A. Akintayo
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
| | - Samson A. Oyeyinka
- Department of Home Economics and Food Science University of Ilorin Ilorin Nigeria
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Janet A. Adebiyi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Olatunde L. Otutu
- Department of Food Science and Technology Bamidele Olumilua University of Education, Science and Technology Ikere Ekiti Nigeria
| | | | - Sefater Gbashi
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Chiemela E. Chinma
- Department of Food Science and Technology Federal University of Technology Minna Minna Nigeria
- African Center of Excellence for Mycotoxin and Food Safety Federal University of Technology Minna Minna Nigeria
| | - Marena Manley
- Department of Food Science Stellenbosch University Private Bag X1 Stellenbosch South Africa
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology University of Johannesburg Doornfontein South Africa
| | - Hema Kesa
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg Auckland Park South Africa
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Liang X, Qian G, Sun J, Yang M, Shi X, Yang H, Wu J, Wang Z, Zheng Y, Yue X. Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk. Sci Rep 2021; 11:18623. [PMID: 34545177 PMCID: PMC8452708 DOI: 10.1038/s41598-021-98136-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 08/31/2021] [Indexed: 11/25/2022] Open
Abstract
While enzymatic hydrolysis is an effective method for lowering the antigenicity of cow milk (CM), research regarding the antigenicity and nutritional traits of CM hydrolysate is limited. Here, we evaluated the protein content, amino acid composition, sensory traits, color, flow behavior, and antigenicity of CM following enzymatic hydrolysis. The results showed that enzymatic hydrolysis increased the degree of hydrolysis, destroyed allergenic proteins, including casein, β-lactoglobulin, and ɑ-lactalbumin, and significantly increased the content of free amino acids and nutritional quality. In particular, the antigenicity of CM was significantly reduced from 44.05 to 86.55% (P < 0.5). Simultaneously, the taste, color, and flow behavior of CM were altered, the sweetness and richness intensity decreased significantly (P < 0.5), and astringency and bitterness were produced. A slightly darker and more yellow color was observed in CM hydrolysate. In addition, apparent viscosity decreased and shear stress significantly increased with increasing shear rate intensity. The results will provide a solid theoretical foundation for the development of high-quality hypoallergenic dairy products.
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Affiliation(s)
- Xiaona Liang
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Guanlin Qian
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Jing Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Mei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Xinyang Shi
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Hui Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Zongzhou Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China
| | - Yan Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China.
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, 100866, People's Republic of China.
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15
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Jiang J, Liang L, Ma Q, Zhao T. Kernel Nutrient Composition and Antioxidant Ability of Corylus spp. in China. FRONTIERS IN PLANT SCIENCE 2021; 12:690966. [PMID: 34249062 PMCID: PMC8261296 DOI: 10.3389/fpls.2021.690966] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 05/31/2021] [Indexed: 06/13/2023]
Abstract
Hazelnut (Corylus) is an important woody oil tree species in economic forests. China, as one of the original countries of native Corylus species, had 8 species and 2 varieties. However, little information is available on the hazelnut nutritional quality of these Chinese Corylus species. In this study, four main wild Corylus species (C. heterophylla Fisch., C. mandshurica Maxim., C. kweichowensis Hu., and C. yunnanensis Franch.) originating in China and one main cultivar of hybrid hazelnut (Corylus heterophylla Fisch. × C. avellana L.) cv. 'Dawei' from China were used to analyze the basic nutritional composition (content of oil, fatty acid, protein, saccharide, aminao acid, vitamin C, tocopherol, total phenols, and total flavonoids) and antioxidant ability. The results showed that oil content ranged from 52.97 to 60.88 g/100 g DW and highly unsaturated fatty acid (UFA) content was over 91%. Oleic was the most dominant UFA in these hazelnut kernels, and the relative content was ranging from 71.32 to 85.19%. Compared with other four hazelnut kernels, C. heterophylla Fisch. was the lowest oil content of hazelnut with lower oleic acid content and higher linoleic acid content, obviously. The total protein content ranged from 13.15 to 18.35 g/100 g DW, and all amino acids were detected as hydrate amino acids, but Tryptophan, an essential amino acid, was not detected as free amino acid in these hazelnut kernels. Kernel of C. heterophylla Fisch. was with the highest content of protein and amino acid. Saccharose was the most essential and abundant disaccharide in the hazelnut kernels. C. mandshurica Maxim. was the highest saccharide content among these hazelnut kernels. α-tocopherol was the main type of tocopherol found in the hazelnut kernels. Wild hazelnut kernels generally had higher bioactivity substance content (vitamin C, total tocopherol, total phenol and total flavonoid) and antioxidant capacity. Compared to the four wild hazelnut kernels, the hybrid hazelnut cv. 'Dawei' had higher content of oil, oleic acid, α-tocopherol and sugar. Overall, there were great differences in the nutritional composition of different hazelnut species. Wild species are a good source of breeding materials because of their own characteristics in nutrition composition, and the hybrid hazelnut cv. 'Dawei' with good quality has the value of commercial promotion.
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Affiliation(s)
- Jiangzhao Jiang
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
- Nanchong Vocational and Technical College, Nanchong, China
| | - Lisong Liang
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
| | - Qinghua Ma
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
| | - Tiantian Zhao
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
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16
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Ertaş N. Improving the cake quality by using red kidney bean applied different traditional processing methods. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nilgün Ertaş
- Department of Food Engineering, Engineering and Architecture Faculty Necmettin Erbakan University, Köyceğiz Campus Konya Turkey
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17
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Angiotensin-I converting enzyme inhibitory peptide derived from the shiitake mushroom ( Lentinula edodes). Journal of Food Science and Technology 2021; 58:85-97. [PMID: 33505054 DOI: 10.1007/s13197-020-04517-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/21/2020] [Accepted: 05/08/2020] [Indexed: 12/24/2022]
Abstract
Abstract Angiotensin-I converting enzyme (ACE) inhibitors are widely used to control hypertension. In this study, protein hydrolysates from shiitake mushroom were hydrolyzed to prepare ACE-inhibitory peptides. Optimum process conditions for the hydrolysis of shiitake mushrooms using Alcalase were optimized using response surface methodology. Monitoring was conducted to check the degree of hydrolysis (DH) and ACE inhibitory activity. In the results, the optimum condition with the highest DH value of 28.88% was 50.2 °C, 3-h hydrolysis time, and 1.16 enzyme/substrate ratios. The highest ACE inhibitory activity (IC50 of 0.33 μg/mL) was under 47 °C, 3 h 28 min hydrolysis time, and 0.59 enzyme/substrate ratios. The highest activity was fractionated into 5 ranges of molecular weight, and the fraction below 0.65 kDa showed the highest activity with IC50 of 0.23 μg/mL. This fraction underwent purification using RP-HPLC, meanwhile the peak which offered a retention time of about 37 min showed high ACE inhibitory activity. Mass spectrometry identified the amino acid sequence of this peak as Lys-Ile-Gly-Ser-Arg-Ser-Arg-Phe-Asp-Val-Thr (KIGSRSRFDVT), with a molecular weight of 1265.43 Da. The synthesized variant of this peptide produced an ACE inhibitory activity (IC50) of 37.14 μM. The peptide KIGSRSRFDVT was shown to serve as a non-competitive inhibitor according to the Lineweaver-Burk plot findings. A molecular docking study was performed, which showed that the peptide binding occurred at an ACE non-active site. The findings suggest that peptides derived from shiitake mushrooms could serve either as useful components in pharmaceutical products, or in functional foods for the purpose of treating hypertension. Graphic abstract
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18
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Pestorić M, Mastilović J, Kevrešan Ž, Pezo L, Belović M, Glogovac S, Škrobot D, Ilić N, Takač A. Artificial neural network model in predicting the quality of fresh tomato genotypes. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr48-29661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used for measuring quality properties in real time. The aim of this paper was to contribute to the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the physicochemical properties. Principal Component Analysis (PCA) was applied to the experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components. Artificial neural network (ANN) model was used for the prediction of sensory properties based on the results obtained by basic chemical and instrumental determinations. The developed ANN model predicts the sensory properties with high adequacy, with the overall coefficient of determination of 0.859.
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19
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Rovasi Adolfo F, Cícero do Nascimento P, Brudi L, Bohrer D, Machado de Carvalho L. Simultaneous determination of Ba, Co, Fe, and Ni in nuts by high-resolution continuum source atomic absorption spectrometry after extraction induced by solid-oil-water emulsion breaking. Food Chem 2020; 345:128766. [PMID: 33302103 DOI: 10.1016/j.foodchem.2020.128766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/26/2020] [Accepted: 11/28/2020] [Indexed: 10/22/2022]
Abstract
This paper describes the simultaneous determination of Ba, Co, Fe, and Ni in nuts by high-resolution continuum source atomic absorption spectrometry after extraction induced by solid-oil-water emulsion breaking. Extraction yields ranged from 94.9 for Ba to 109.8% for Fe. Simultaneous measurements were carried out at secondary lines of Ba, Co, Fe, and Ni. The limits of detection and quantification were, respectively, 3.819 and 1.146 mg L-1 for Ba, 2.274 and 7.421 µg L-1 for Co, 0.095 and 0.285 mg L-1 for Fe, and 2.138 and 6.614 µg L-1 for Ni. The precision ranged from 3.1 to 4.2%, 1.5 to 8.0%, 1.6 to 6.6%, and 0.4 to 6.1% for Ba, Co, Fe and Ni, respectively. The method accuracy was assessed by recovery tests and comparison of the results obtained by the proposed extraction method with those obtained after acid digestion. Recoveries ranged from 93.5 for Ni to 104.5% for Co.
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Affiliation(s)
| | | | - Letícia Brudi
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
| | - Denise Bohrer
- Departamento de Química, Universidade Federal de Santa Maria, Santa Maria, RS, Brazil
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20
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Hatamian M, Noshad M, Abdanan-Mehdizadeh S, Barzegar H. Effect of roasting treatment on functional and antioxidant properties of chia seed flours. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.07.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Yang H, Qu Y, Li J, Liu X, Wu R, Wu J. Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109442] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Ling B, Ouyang S, Wang S. Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran. Food Chem 2019; 289:537-544. [DOI: 10.1016/j.foodchem.2019.03.072] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/14/2019] [Accepted: 03/16/2019] [Indexed: 02/02/2023]
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23
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A rapid dicrimination of wheat, walnut and hazelnut flour samples using chemometric algorithms on GC/MS data. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00216-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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24
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Yücetepe A, Saroğlu Ö, Özçelik B. Response surface optimization of ultrasound-assisted protein extraction from Spirulina platensis: investigation of the effect of extraction conditions on techno-functional properties of protein concentrates. Journal of Food Science and Technology 2019; 56:3282-3292. [DOI: 10.1007/s13197-019-03796-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
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25
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BING L, HAJI AKBER A, ABULIMITI Y. Optimization of ultrasound-assisted extraction of sheep abomasum protein concentrates by response surface methodology and evaluation of their properties. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.37317] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Liu BING
- Xinjiang Technical Institute of Physics and Chemistry, China; University of Chinese Academy of Sciences, China; Xinjiang Technical Institute of Physics and Chemistry, China
| | - Aisa HAJI AKBER
- Xinjiang Technical Institute of Physics and Chemistry, China; Xinjiang Technical Institute of Physics and Chemistry, China; Xinjiang Technical Institute of Physics and Chemistry, China
| | - Yili ABULIMITI
- Xinjiang Technical Institute of Physics and Chemistry, China; Xinjiang Technical Institute of Physics and Chemistry, China; Xinjiang Technical Institute of Physics and Chemistry, China
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26
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Kim JS, Park JT, Ahn J, Ha TY, Kim S. Optimization of Accelerated Solvent Extraction of Capsanthin from Red Paprika ( Capsicum annuum L.) Using Response Surface Methodology. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ji-Sun Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University
- Research group of Natural Materials and Metabolism, Korea Food Research Institute
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University
| | - Jiyun Ahn
- Research group of Natural Materials and Metabolism, Korea Food Research Institute
| | - Tae-Youl Ha
- Research group of Natural Materials and Metabolism, Korea Food Research Institute
| | - Suna Kim
- Department of Food and Nutrition in Human Ecology, College of Natural Science, Korea National Open University
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27
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Chen J, Liu Y, Wang G, Sun S, Liu R, Hong B, Gao R, Bai K. Processing Optimization and Characterization of Angiotensin-Ι-Converting Enzyme Inhibitory Peptides from Lizardfish ( Synodus macrops) Scale Gelatin. Mar Drugs 2018; 16:md16070228. [PMID: 29973522 PMCID: PMC6071053 DOI: 10.3390/md16070228] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2018] [Revised: 06/25/2018] [Accepted: 06/29/2018] [Indexed: 12/17/2022] Open
Abstract
Hypertension can cause coronary heart disease. Synthetic angiotensin-converting enzyme (ACE) inhibitors are effective antihypertensive drugs but often cause side effects. The aim of this study was to prepare potential ACE inhibitors from scales. Gelatin was extracted from lizardfish scales. Then, scale gelatin was enzymolyzed to prepare ACE inhibitory peptides using response surface methodology. Proteolytic conditions after optimization were as follows: pH 7.0, enzyme substrate ratio 3.2%, temperature 47 °C, and proteolysis lasting 2 h and 50 min. The experimental ACE inhibitory activity under optimal conditions was 86.0 ± 0.4%. Among the 118 peptides identified from gelatin hydrolysates, 87.3% were hydrophilic and 93.22% had a molecular weight <2000 Da. Gelatin peptides had high stability upon exposure to high temperature and pH as well as gastrointestinal tract enzymes. Gelatin peptides showed an antihypertensive effect in spontaneously hypertensive rats at a dosage of 2 g/kg in the long-term experiments. A new ACE inhibitory peptide was isolated from gelatin hydrolysates, and was identified as AGPPGSDGQPGAK with an IC50 value of 420 ± 20 μM. In this way, ACE inhibitory peptides derived from scale gelatin have the potential to be used as healthy ACE-inhibiting drug raw materials.
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Affiliation(s)
- Junde Chen
- Marine Biological Resource Comprehensive Utilization Engineering Research Center of the State Oceanic Administration, the Third Institute of Oceanography of the State Oceanic Administration, Xiamen 361005, China.
| | - Ying Liu
- Marine Biological Resource Comprehensive Utilization Engineering Research Center of the State Oceanic Administration, the Third Institute of Oceanography of the State Oceanic Administration, Xiamen 361005, China.
| | - Guangyu Wang
- Marine Biological Resource Comprehensive Utilization Engineering Research Center of the State Oceanic Administration, the Third Institute of Oceanography of the State Oceanic Administration, Xiamen 361005, China.
| | - Shanshan Sun
- Marine Biological Resource Comprehensive Utilization Engineering Research Center of the State Oceanic Administration, the Third Institute of Oceanography of the State Oceanic Administration, Xiamen 361005, China.
| | - Rui Liu
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, and National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine, Nanjing University of Chinese Medicine, Nanjing 210023, China.
| | - Bihong Hong
- Marine Biological Resource Comprehensive Utilization Engineering Research Center of the State Oceanic Administration, the Third Institute of Oceanography of the State Oceanic Administration, Xiamen 361005, China.
| | - Ran Gao
- Marine Biological Resource Comprehensive Utilization Engineering Research Center of the State Oceanic Administration, the Third Institute of Oceanography of the State Oceanic Administration, Xiamen 361005, China.
| | - Kaikai Bai
- Marine Biological Resource Comprehensive Utilization Engineering Research Center of the State Oceanic Administration, the Third Institute of Oceanography of the State Oceanic Administration, Xiamen 361005, China.
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28
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Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties. Food Res Int 2018; 109:572-582. [DOI: 10.1016/j.foodres.2018.04.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/17/2018] [Accepted: 04/30/2018] [Indexed: 11/21/2022]
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29
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Raigar RK, Mishra HN. Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv. Bio 22027). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13602] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rakesh Kumar Raigar
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur-721302 West Bengal, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur-721302 West Bengal, India
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30
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Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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31
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Sun Y, Zhang JP, Wen C, Li Z. Clean production of porous MgO by thermal decomposition of Mg(OH)2 using fluidized bed: Optimization for CO2 adsorption. J Taiwan Inst Chem Eng 2016. [DOI: 10.1016/j.jtice.2016.02.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Lima JR, Garruti DDS, Bruno LM, Araújo ÍMDS, Nobre ACO, Garcia LGS. Replacement of Peanut by Residue from the Cashew Nut Kernel Oil Extraction to Produce a Type Paçoca Candy. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12775] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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33
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Małgorzata W, Konrad PM, Zieliński H. Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chem 2015; 196:355-8. [PMID: 26593501 DOI: 10.1016/j.foodchem.2015.09.064] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Revised: 08/25/2015] [Accepted: 09/16/2015] [Indexed: 11/17/2022]
Abstract
Changes in the formation of Maillard reaction products and antioxidant capacity of buckwheat, induced by roasting at 160 °C for 30, 40 and 50 min, were evaluated in the study. Furozine, was detected after roasting, in all buckwheat samples. Increase of FIC, the presence of significant amounts of CML and enhanced browning were observed, along with increasing times of roasting. The formation of acrylamide in the obtained buckwheat products was also significantly connected with the time of roasting. A significant degradation was observed in natural antioxidants, as affected by heat treatment time. The colour parameter changed significantly with the increasing of roasting time. Overall, 30min of roasting was beneficial from a nutritional point of view for the obtained buckwheat product.
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Affiliation(s)
- Wronkowska Małgorzata
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Piskuła Mariusz Konrad
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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