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Mazumder K, Aktar A, Kerr PG, Dash R, Blanchard CL, Gulzarul Aziz M, Farahnaky A. Insights into seed coats of nine cultivars of Australian lupin: Unravelling LC-QTOF MS-based biochemical profiles, nutritional, functional, antioxidant, and antidiabetic properties together with rationalizing antidiabetic mechanism by in silico approaches. Food Res Int 2024; 195:114970. [PMID: 39277267 DOI: 10.1016/j.foodres.2024.114970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 08/12/2024] [Accepted: 08/20/2024] [Indexed: 09/17/2024]
Abstract
Lupins, and other legumes, have attained international interest due to their reported remarkable health benefits. Currently, the seed coats are discarded as waste or animal feed. The research presented here summarizes the potential for incorporating the seed coats into 'whole grain' foods. We aimed to identify metabolites found in the seed coats of nine commercial Australian cultivars of lupin (Lupinus angustifolius and L. albus species), and to evaluate and compare their functional, nutritional, antioxidant, and antidiabetic properties, along with in silico exploration of mechanisms of action for selected identified secondary metabolites. The seed coats were found to contain 79 to 90% dietary fibers and substantial quantity of essential macrometals. LC-QTOF MS-based, untargeted bioactive metabolite profiling explored a total of 673 chemical entities, and identified 63 bioactive secondary metabolites including: biophenols, unsaturated fatty acids, triterpenoids, alkaloids, and dietary prebiotics (insoluble fibers). The seed coats from these nine cultivars show substantial antioxidant activity. The cultivars of L. angustifolius inhibit α-amylase and α-glucosidase significantly in vitro. Moreover, in silico docking and dynamic simulation along with ADME/T analysis suggest that quercetin 3-methyl ether and 8-C-methylquercetin 3-methyl ether as molecules, novel in lupin seed coats, are responsible for the α-amylase and α-glucosidase inhibition. The findings indicated that lupin seed coats might be beneficial food components, rather than be discarded as 'mill waste'.
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Affiliation(s)
- Kishor Mazumder
- Department of Pharmacy, Jashore University of Science and Technology, Jashore, 7408 Jashore, Bangladesh; School of Optometry and Vision Science, UNSW Medicine, University of New South Wales (UNSW), Sydney, NSW, Australia.
| | - Asma Aktar
- Department of Pharmacy, Jashore University of Science and Technology, Jashore, 7408 Jashore, Bangladesh
| | - Philip G Kerr
- School of Dentistry and Medical Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, NSW 2678, Australia
| | - Raju Dash
- Department of Anatomy, Dongguk University College of Medicine, Gyeongju 38066, Republic of Korea
| | - Christopher L Blanchard
- School of Dentistry and Medical Sciences, Charles Sturt University, Boorooma St, Wagga Wagga, NSW 2678, Australia
| | - Mohammad Gulzarul Aziz
- Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne 3083, Australia
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Rizzo G, Storz MA, Calapai G. The Role of Hemp ( Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition. Foods 2023; 12:3505. [PMID: 37761214 PMCID: PMC10528039 DOI: 10.3390/foods12183505] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 09/15/2023] [Accepted: 09/19/2023] [Indexed: 09/29/2023] Open
Abstract
Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.
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Affiliation(s)
- Gianluca Rizzo
- Independent Researcher, Via Venezuela 66, 98121 Messina, Italy
| | - Maximilian Andreas Storz
- Department of Internal Medicine II, Centre for Complementary Medicine, Medical Center—University of Freiburg, Faculty of Medicine, University of Freiburg, 79106 Freiburg, Germany;
| | - Gioacchino Calapai
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98166 Messina, Italy;
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Vivar-Vera MA, Navarro-Cortez RO, Hernández-Santos B, Ramírez-Rivera EJ, Torruco-Uco JG, Ramírez-Figueroa E, Amador-Mendoza A, Cruz-Cabrera I, Rodríguez-Miranda J. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour. J Food Sci 2023; 88:3820-3838. [PMID: 37548648 DOI: 10.1111/1750-3841.16716] [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: 02/02/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 08/08/2023]
Abstract
This research aimed to optimize the processing conditions to obtain ready-to-eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP-NMF) or maize flour (PBP-MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has a negative effect on the bulk density, the water absorption index, and the texture in both mixtures (PBP-MF and PBP-NMF) and increases the expansion index and the water solubility index in the mixture with MF. The increase in the feed moisture content increased the bulk density and water absorption index in both mixtures and the texture in the mixtures with MF. The increasing PBP decreases the expansion index and increases the water solubility index in both mixtures. The increase in PBP in the mixtures with MF decreases the water absorption index, texture, and bulk density. From the optimization, four products were obtained, two for the NMF mixture and two for the MF mixtures. The optimal formulations can be considered a good source of total fiber (12.46-12.78 g/100 g) and protein (8.27-8.85 g/100 g) with good acceptance by consumers. PRACTICAL APPLICATION: Pineapple byproducts in combination with nixtamalized and nonnixtamalized maize flour are viable raw materials for the development of ready-to-eat extruded snacks with a high content of dietary fiber and good acceptance by consumers. Due to their characteristic nutritional properties, the consumption of this ready-to-eat snack could present potential benefits for human health.
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Affiliation(s)
- María A Vivar-Vera
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
| | - Ricardo O Navarro-Cortez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ingeniería Agroindustrial y Alimentos, Hidalgo, México
| | | | | | - Juan G Torruco-Uco
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
| | | | | | - Irma Cruz-Cabrera
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
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Mironeasa S, Coţovanu I, Mironeasa C, Ungureanu-Iuga M. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants (Basel) 2023; 12:1453. [PMID: 37507991 PMCID: PMC10376774 DOI: 10.3390/antiox12071453] [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: 06/15/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.
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Affiliation(s)
- Silvia Mironeasa
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coţovanu
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Mădălina Ungureanu-Iuga
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Mountain Economy Center (CE-MONT), "Costin C. Kiriţescu" National Institute of Economic Researches (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
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Orozco-Angelino X, Espinosa-Ramírez J, Serna-Saldívar SO. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products. Food Res Int 2023; 169:112889. [PMID: 37254337 DOI: 10.1016/j.foodres.2023.112889] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 04/03/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
Cereal and legume by-products obtained from primary food production industries pose an environmental and economic problem. Nevertheless, these residues can potentially yield value-added products due to their elevated content of dietary fiber, phytochemicals, vitamins, minerals, and residual levels of proteins, which makes them a suitable and heightened option for reutilization in human consumption. Several studies identify extrusion as an innovative technology to modify the technofunctionality and nutritional properties of cereal and legume by-products, resulting in the production of improved ingredients. This review focuses on studies that evaluate the effect of extrusion to improve the nutritional and bioactive potential of cereal and legume by-products. A revision of the extrusion process parameters that improve the profile and bioavailability of dietary fiber, proteins, and phenolic compounds, and minimize antinutritional factors associated to cereal and legume by-products was done. The composition of by-products and process parameters such as feed moisture, barrel temperature and screw speed influence the resulting effect of extrusion. Studies suggest that extruding composite feedstock containing cereal or legume by-products may limit the molecular modifications that trigger the nutritional improvements. Therefore, extrusion applied as a pretreatment represents an interesting and economic alternative to improve the profile and bioavailability of the nutrients found in cereal and legume by-products which might lead to the development of functional ingredients useful to produce foods aimed to prevent chronic diseases.
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Affiliation(s)
- Xiadani Orozco-Angelino
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico.
| | - Sergio O Serna-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
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Tang W, Lin X, Walayat N, Liu J, Zhao P. Dietary fiber modification: structure, physicochemical properties, bioactivities, and application-a review. Crit Rev Food Sci Nutr 2023; 64:7895-7915. [PMID: 36995253 DOI: 10.1080/10408398.2023.2193651] [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] [Indexed: 03/31/2023]
Abstract
There is increasing attention on the modification of dietary fiber (DF), since its effective improvement on properties and functions of DF. Modification of DF can change their structure and functions to enhance their bioactivities, and endow them with huge application potential in the field of food and nutrition. Here, we classified and explained the different modification methods of DF, especially dietary polysaccharides. Different modification methods exert variable effects on the chemical structure of DF such as molecular weight, monosaccharide composition, functional groups, chain structure, and conformation. Moreover, we have discussed the change in physicochemical properties and biological activities of DF, resulting from alterations in the chemical structure of DF, along with a few applications of modified DF. Finally, we have summarized the modified effects of DF. This review will provide a foundation for further studies on DF modification and promote the future application of DF in food products.
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Affiliation(s)
- Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Xinyi Lin
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Peicheng Zhao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
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Chamone MER, Ascheri JLR, Vargas-Solórzano JW, Stephan MP, Carvalho CWP. Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01050-0. [PMID: 36826692 DOI: 10.1007/s11130-023-01050-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/11/2023] [Indexed: 06/18/2023]
Abstract
Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different processes (aqueous debittering, extrusion cooking, and reactive extrusion), aiming at reducing total alkaloids, preserving fibers, and increasing in vitro protein digestibility. Regarding raw material, the aqueous process reduced significantly total alkaloids (-93.87%), increased dietary fiber (+22.03%), and increased protein digestibility (+6.73%), whereas the extrusion processes were inefficient to reduce alkaloids (< -3.70%) and reduced the dietary fiber content, the reduction being more severe during reactive extrusion (-75.36%). Protein digestibility was improved by extrusion cooking (+3.07%), while the reactive extrusion reduced digestibility (-12.50%). Electrophoresis and quantification of soluble proteins and aromatic amino acids confirmed the high digestibility index, staying only the γ-conglutin fraction in the digested samples evaluated by SDS-PAGE. The aqueous process proved to be the best option, as it reduces the alkaloid content to safe levels and improves the protein digestion of white lupin flour.
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Affiliation(s)
- Meiry Ellen Ramos Chamone
- Postgraduate Program in Food Science and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil
| | - José Luis Ramírez Ascheri
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
| | - Jhony Willian Vargas-Solórzano
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil.
| | - Marília Penteado Stephan
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
| | - Carlos Wanderlei Piler Carvalho
- Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil
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8
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Interaction of starch with some food macromolecules during the extrusion process and its effect on modulating physicochemical and digestible properties. A review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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9
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Arzami AN, de Carvalho DM, Vilaplana F, Stoddard FL, Mikkonen KS. Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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10
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Abstract
Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially directed at individualized consumer needs. In addition to past research efforts, more investigations should be conducted in order to refine, redesign, or develop new extrusion processing technologies. The present review highlights the current advances made in new and novel food product development by considering the extrusion process, the influencing parameters, and product characteristics and properties; the most promising extrusion processes that can be used in novel food product and ingredient development, such as extrusion cooking, hot-melt extrusion, reactive extrusion, and extrusion-based 3D printing; the possibilities of using various raw materials in relation to process and product development; and the needs for product development modeling along with extrusion process design and modeling. In correlation with extruded product development, topics that merit further investigation may include structure formation, plant and animal biopolymers functionalization, biopolymer reactions, process simulation, modeling and control, engineering and mechanical aspects of extruders, analysis of pre-processing treatments, as well as prototyping, risk analysis, safety, sensory and consumer acceptance.
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Affiliation(s)
- Andriana E Lazou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece
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11
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Leonard W, Zhang P, Ying D, Nie S, Liu S, Fang Z. Post-extrusion physical properties, techno-functionality and microbiota-modulating potential of hempseed (Cannabis sativa L.) hull fiber. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Perez-Pirotto C, Moraga G, Quiles A, Hernando I, Cozzano S, Arcia P. Techno functional characterization of green-extracted soluble fibre from orange by-product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Khanpit VV, Tajane SP, Mandavgane SA. Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Vishal V Khanpit
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sonali P Tajane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sachin A Mandavgane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
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Reißner AM, Brunner M, Struck S, Rohm H. Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04052-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
AbstractExploring the use of seedless blackcurrant pomace, a fibre-rich by-product of juice pressing, in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. Current applications are limited to products in which rapid fibre swelling, high water solubility or low sedimentation is not essential. In this study, functional properties of seedless blackcurrant pomace were modified by thermo-mechanical treatments using extrusion cooking or micronization in a planetary ball mill. A full factorial design showed that low pomace moisture (11 g/100 g) had the highest impact on swelling capacity (+ 20.6%) and water solubility index (+ 23.2%), whereas variation in extrusion temperature exhibited only minor effects. After milling for 4 h, the median particle size was reduced by 98% to 4 µm and the specific surface area increased from 0.1 to 2.5 m2/mL. Swelling capacity was highest after this time with 7.6 mL/g pomace and, although the amount of extractable sugars was reduced, water solubility increased to 7.6 g/100 g. In contrast to extruded samples, the red colour of the pomace was intensified after milling. Both treatments appear as promising to extend the applicability of fruit by-products in foods, as micronized pomace may counteract sedimentation in liquids, whereas increased swelling capacity after extrusion may have stabilizing effects on yoghurt-like systems.
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Brandolini A, Glorio-Paulet P, Estivi L, Locatelli N, Cordova-Ramos JS, Hidalgo A. Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104335] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Guo X, Zhang M, Huo R, Zhang Y, Bai X. Study on the effects of combined processing of micro‐pulverization and extrusion on the physicochemical properties of oat bran. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xinyue Guo
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Meili Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Rui Huo
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Yakun Zhang
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
| | - Xue Bai
- College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China
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17
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Qiao CC, Zeng FK, Wu NN, Tan B. Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Pasqualone A, Costantini M, Labarbuta R, Summo C. Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111580] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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19
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Mekuria SA, Kinyuru JN, Mokua BK, Tenagashaw MW. Nutritional Quality and Safety of Complementary Foods Developed from Blends of Staple Grains and Honey Bee Larvae ( Apis mellifera). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5581585. [PMID: 34046495 PMCID: PMC8128621 DOI: 10.1155/2021/5581585] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 04/02/2021] [Accepted: 04/20/2021] [Indexed: 11/17/2022]
Abstract
Complementary foods must be adequate to satisfy the nutritional needs of the growing child together with breastfeeding. This study was aimed at evaluating the nutritional composition, microbial safety, and sensory quality of extruded complementary foods developed from blends of staple grains and insect bee larva (Apis mellifera). Teff, maize, soybean, and bee larva samples were milled to flour and blended before extrusion as follows: ComF01 (57% maize, 29% teff, and 14% soybean) and ComF02 (58% maize, 29% teff, and 13% bee larvae) using NutriSurvey software (version, 2007). Nutrient composition, microbial, and sensory analyses of developed flour blends were conducted using standard methods. The proximate composition of moisture, fat, fiber, carbohydrate, and energy was significantly different between the developed and commercial wean-mix foods. ComF02 recorded the highest fat content (14.3 g/100 g), energy (427.18 kcal/100 g), and vitamins A (706 μg/100 g), B3 (8.2 mg/100 g), and B9 (86.7 mg/100 g) while ComF01 had the highest protein content (12.56 g/100 g). Iron (40.94 mg/100 g) and calcium (68.20 mg/100 g) were the minerals with the highest content in ComF02. Both ComF01 and ComF02 met the recommended dietary allowance of nutrients for infants aged 6-12 months. Overall, the present study showed that bee larvae can be used to develop complementary foods that are nutritionally adequate, microbiologically safe, and sensory acceptable meeting the dietary allowance of infants at an acceptable level compared to conventional cereal-based foods.
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Affiliation(s)
- Shewangzaw Addisu Mekuria
- Department of Food Science and Nutrition, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
- University of Gondar, P.O. Box 196, Gondar, Ethiopia
| | - John N. Kinyuru
- Department of Food Science and Nutrition, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
| | - Beatrice Kiage Mokua
- Department of Food Science and Nutrition, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
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Galán MG, Cian RE, Albarracín M, López-Oliva Muñoz ME, Weisstaub A, Zuleta A, Drago SR. Refined sorghum flours precooked by extrusion enhance the integrity of the colonic mucosa barrier and promote a hepatic antioxidant environment in growing Wistar rats. Food Funct 2021; 11:7638-7650. [PMID: 32966464 DOI: 10.1039/d0fo01160f] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of precooked-refined sorghum flour consumption on antioxidant status, lipid profile, and colonic and bone health were evaluated. Twenty-four male Wistar rats were fed with control diet (C), or red or white precooked-refined sorghum based diets (SD) for 60 days. The intake of SD was lower than that of C, but the efficiency of all diets was similar. Rats fed with SD showed lower feces excretion, cecal pH and enzyme activities (β-glucosidase, β-glucuronidase and mucinase) than C. White SD improved intestinal architecture, cell proliferation and apoptosis, upregulated ZO1 and occludin tight junction proteins and stimulated goblet cell differentiation, enhancing the integrity of the mucosa barrier in both proximal and distal colonic mucosa in a better way than red SD. Consumption of SD significantly decreased serum triglyceride levels compared with the C diet. The mineral content of the right femur was not different among diets. The liver enzyme activities (superoxide dismutase, catalase, glutathione reductase, and glutathione peroxidase) did not show differences among diets. Liver reducing power and reduced glutathione/oxidize glutathione ratio were higher for animals consuming SD than C. It can be concluded that the consumption of precooked refined sorghum flours still has beneficial effects for health, mainly at the colonic level, despite the lower phenolics and fibre contents of refined flours with respect to whole grain flours.
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Affiliation(s)
- María Gimena Galán
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
| | - Raúl Esteban Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
| | - Micaela Albarracín
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
| | | | - Adriana Weisstaub
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, (UBA), Junín 956, CABA, Argentina
| | - Angela Zuleta
- Departamento de Bromatología y Nutrición, Facultad de Farmacia y Bioquímica, (UBA), Junín 956, CABA, Argentina
| | - Silvina Rosa Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, Argentina.
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21
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Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106488] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110767] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106222] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Wu N, Ma Z, Li H, Tian X, Fang Y, Tan B. Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran. Cereal Chem 2020. [DOI: 10.1002/cche.10374] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Zhan‐Qian Ma
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Huan‐Huan Li
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Xiao‐Hong Tian
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Yong Fang
- College of Food Science and Engineering Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
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25
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Adewole D. Effect of Dietary Supplementation with Coarse or Extruded Oat Hulls on Growth Performance, Blood Biochemical Parameters, Ceca Microbiota and Short Chain Fatty Acids in Broiler Chickens. Animals (Basel) 2020; 10:E1429. [PMID: 32824171 PMCID: PMC7459877 DOI: 10.3390/ani10081429] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/13/2020] [Accepted: 08/13/2020] [Indexed: 01/22/2023] Open
Abstract
The purpose of this study was to determine the effect of dietary supplementation with coarse or extruded oat hulls on growth performance, blood biochemistry, cecal microbiota, and short chain fatty acids (SCFA) in broiler chickens. Chickens were randomly allotted to four dietary treatments consisting of a corn-wheat-soybean meal-based diet (Basal), Basal + Bacitracin methylenedisalicylate (BMD), Basal +3% coarse OH (COH), and basal +3% extruded OH (EOH). Feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR) were recorded weekly. On day 36, eight chickens/treatment were euthanized, blood samples were collected, and organ weights were determined. Cecal digesta samples were collected for the determination of SCFA concentration and microbial DNA sequence. Data were subjected to ANOVA using the mixed procedure of SAS. Alpha diversity was estimated with the Shannon index, and the significance of diversity differences was tested with ANOVA. Birds fed COH and EOH had reduced (p < 0.05) BWG, but there was no effect of treatment on FCR. There was a significant increase (p = 0.0050) in relative gizzard empty weight among birds that were fed COH, compared to the other treatments. Dietary treatments had no effect on blood biochemical parameters and SCFA concentration. Cecal microbial composition of chickens was mostly comprised of Firmicutes and Tenericutes. Seven OTUs that were differentially abundant among treatments were identified. In conclusion, supplementation of broiler chickens' diets with 3% COH or EOH did not affect the FCR, blood biochemical parameters and SCFA concentration, but modified few cecal microbiota at the species level. Dietary supplementation with COH but not EOH significantly increased the relative gizzard weight.
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Affiliation(s)
- Deborah Adewole
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
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26
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27
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Arora B, Yoon A, Sriram M, Singha P, Rizvi SS. Reactive extrusion: A review of the physicochemical changes in food systems. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102429] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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28
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Córdova‐Ramos JS, Glorio‐Paulet P, Camarena F, Brandolini A, Hidalgo A. Andean lupin (
Lupinus mutabilis
Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility. Cereal Chem 2020. [DOI: 10.1002/cche.10303] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Javier S. Córdova‐Ramos
- Department of Pharmacy and Pharmaceutical Administration Faculty of Pharmacy and Biochemistry School of Food Science Universidad Nacional Mayor de San Marcos (UNMSM) Lima Peru
| | - Patricia Glorio‐Paulet
- Food Engineering and Agricultural Products Department Faculty of Food Industry Universidad Nacional Agraria La Molina (UNALM) Lima Peru
| | - Felix Camarena
- Programa de Leguminosas. Faculty of Agronomy Universidad Nacional Agraria La Molina (UNALN) Lima Peru
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Unità di Ricerca per la Zootecnia e l’Acquacoltura (CREA‐ZA) S. Angelo Lodigiano (LO) Italy
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS) Università degli Studi di Milano Milano Italy
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29
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Wang Z, Yan L, Ning T, Wang X, Li R, Zhang H. Increasing soluble dietary fiber content and antioxidant activity of wheat bran through twin-screw extrusion pretreatment. Prep Biochem Biotechnol 2020; 50:954-960. [PMID: 32532165 DOI: 10.1080/10826068.2020.1777424] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
As a by-product during flour production, wheat bran is mainly used as raw material for fodder or fermentation. In the present work, wheat bran was extruded with different moisture conditions and the consequently chemical component, absorption capacity, and antioxidant activity of treated wheat bran were analyzed. Results showed that extrusion decreased the particle size and crystallinity of wheat bran, but increased the soluble dietary fiber content of which from 3.08% to 11.78%. Meanwhile, water holding capacity, oil holding capacity for peanut oil and lard, and swelling capacity of WB-W-G-Na reached 5.67 g/g, 3.34 g/g, 3.58 g/g and 4.3 mL/g, respectively. Moreover, DPPH radical scavenging activity of WB-W-G-Na increased from 6.8% to 18.4% and hydroxyl radical scavenging activity increased from 5.3% to 15.9%. Overall, this work provides an excellent pretreatment method for increasing the functional activities of wheat bran in the food industry.
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Affiliation(s)
- Zichao Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Liming Yan
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Tao Ning
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Xueqing Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ruifang Li
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Huiru Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
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30
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31
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Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109332] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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32
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Aktas-Akyildiz E, Masatcioglu MT, Köksel H. Effect of extrusion treatment on enzymatic hydrolysis of wheat bran. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102941] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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33
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Zhong L, Ali H, Fang Z, Wahlqvist ML, Hodgson JM, Johnson SK. Lupin seed coat as a promising food ingredient: physicochemical, nutritional, antioxidant properties, and effect of genotype and environment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Liezhou Zhong
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Hayder Ali
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria 3010 Australia
| | - Mark L. Wahlqvist
- Monash Asia Institute Monash University Melbourne Victoria 3800 Australia
- Division of Population Health Science National Health Research Institutes Taipei 11503 Taiwan
| | - Jonathan M. Hodgson
- School of Medical and Health Sciences Edith Cowan University Joondalup Western Australia 6027 Australia
- Medical School Royal Perth Hospital Unit The University of Western Australia Perth Western Australia 6000 Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin Health Innovation Research Institute Curtin University Bentley Western Australia 6102 Australia
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34
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Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105321] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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35
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Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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36
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Leonard W, Zhang P, Ying D, Fang Z. Hempseed in food industry: Nutritional value, health benefits, and industrial applications. Compr Rev Food Sci Food Saf 2019; 19:282-308. [PMID: 33319519 DOI: 10.1111/1541-4337.12517] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 11/04/2019] [Accepted: 11/08/2019] [Indexed: 12/15/2022]
Abstract
Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in-depth research on this recently approved food resources and maximize its utilization in new food product development.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- Agriculture & Food, CSIRO, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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37
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Sun X, Yu C, Fu M, Wu D, Gao C, Feng X, Cheng W, Shen X, Tang X. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility. Food Funct 2019; 10:6362-6373. [DOI: 10.1039/c9fo01111k] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of processing variables on the degree of gelatinization (DG), changes of nutritional components, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated.
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Affiliation(s)
- Xuyang Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chen Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Meixia Fu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
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