1
|
Obadi M, Xu B. A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods. Int J Biol Macromol 2024; 279:135124. [PMID: 39208910 DOI: 10.1016/j.ijbiomac.2024.135124] [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: 04/28/2024] [Revised: 08/06/2024] [Accepted: 08/26/2024] [Indexed: 09/04/2024]
Abstract
Physical processing techniques significantly influence the characteristics of legume starch, consequently affecting the potential applications of legume-based products. This review comprehensively examines the impact of various physical processing techniques on legume starch properties, including structure, granule morphology, gelatinization, pasting properties, solubility, and in vitro digestibility. Furthermore, it evaluates the implications of these processing methods for utilizing legumes in developing low-glycemic index (GI) foods. Notably, certain physical processing methods, such as heat-moisture treatment, ultrahigh-pressure processing, dry heat treatment, and gamma irradiation, under specific conditions, enhance the resistant starch or slowly digestible starch fractions in legume starches. This enhancement is particularly advantageous for producing low-GI foods. Conversely, techniques like annealing, extrusion, ultrasound, and germination increase starch digestibility, which is less favorable for low-GI food applications. This review also provides an up-to-date overview of the use of diverse preprocessed legume products in low-GI food production. The novelty of this review lies in its detailed comparative analysis of physical processing methods and their specific effects on legume starch digestibility, which has not been extensively covered in existing literature. The comprehensive insights presented herein will benefit the legume industry by informing effective strategies for converting legume starch into valuable low-GI products.
Collapse
Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| |
Collapse
|
2
|
Lu H, Zhao R, Zhang L, Liu W, Liu Q, Liu S, Hu H. Interactions between partially gelatinized starch and nonstarch components in potato flour and their performance in emulsification. Int J Biol Macromol 2024; 269:132044. [PMID: 38701998 DOI: 10.1016/j.ijbiomac.2024.132044] [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: 12/30/2023] [Revised: 04/17/2024] [Accepted: 04/30/2024] [Indexed: 05/06/2024]
Abstract
To develop natural complex materials as starch-dominated emulsifiers, pregelatinization was conducted on potato flour. The effects of gelatinization degrees (GDs, 0 %-50 %) on the structural characteristics, physicochemical properties, and emulsifying potentials of potato flour were investigated. Increasing GD of potato flour promoted protein aggregation on starch granules surfaces and transformed starch semicrystalline structures into melted networks. The emulsion stabilized with 50 % GD potato flour exhibited excellent storage stability (7 d) and gel-like behavior. With increasing GD from 0 to 50 %, the respective apparent viscosities and elastic moduli of emulsion increased from 21.4 Pa to 1126.7 Pa, and from 0.133 Pa·s to 1176.6 Pa·s, promoting the formation of a stable network structure in the emulsion. Fourier transform infrared spectra from emulsions with a continuous phase of >20 % GD displayed a new peak around 1740 cm-1, suggesting improved covalent interactions between droplets, thereby facilitating emulsion stability. Confocal laser scanning microscopy images indicated that droplets could be anchored in the melted networks and broken starch granules, inhibiting droplets coalescence. These results suggest that pregelatinization is a viable strategy for customizing natural starch-dominated emulsions.
Collapse
Affiliation(s)
- Huimin Lu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, PR China.
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
| |
Collapse
|
3
|
Mejía-Terán A, Blanco-Lizarazo CM, Leiva Mateus JE, Sotelo-Díaz I, Mejía Terán D, Geffroy E. Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:6336837. [PMID: 38803398 PMCID: PMC11129911 DOI: 10.1155/2024/6336837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/09/2024] [Accepted: 05/02/2024] [Indexed: 05/29/2024]
Abstract
The beans' protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments-drying (D), soaking + cooking + dehydrating 3 h (SCD3), and soaking + cooking + dehydrating 24 h (SCD24)-on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as D < SCD24 < SCD3 < R. Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8-24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.
Collapse
Affiliation(s)
- Adriana Mejía-Terán
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San Jose, Costa Rica
- Grupo Interinstitucional de Investigación en Ciencias Agropecuarias, Forestales y Agroindustriales del Trópico, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | | | - Jairo Eduardo Leiva Mateus
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
| | - Indira Sotelo-Díaz
- Grupo de Alimentación, Gestión de Procesos y Servicio, Universidad de La Sabana, Chía, Colombia
| | - Darío Mejía Terán
- Grupo de Estudios Ambientales Aplicados, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Enrique Geffroy
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
| |
Collapse
|
4
|
Li S, Zhang L, Sheng Q, Li P, Zhao W, Zhang A, Liu J. The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches. Food Chem 2024; 440:138228. [PMID: 38150901 DOI: 10.1016/j.foodchem.2023.138228] [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: 10/09/2023] [Revised: 12/03/2023] [Accepted: 12/15/2023] [Indexed: 12/29/2023]
Abstract
The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
Collapse
Affiliation(s)
- Shaohui Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Liu Zhang
- College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, People's Republic of China
| | - Qinghai Sheng
- College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, People's Republic of China
| | - Pengliang Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Wei Zhao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Aixia Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China.
| |
Collapse
|
5
|
Szulc K, Galus S. Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée. Molecules 2024; 29:1880. [PMID: 38675700 PMCID: PMC11053922 DOI: 10.3390/molecules29081880] [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: 02/29/2024] [Revised: 04/07/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.
Collapse
Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland;
| |
Collapse
|
6
|
Li M, Niu M. New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods. Foods 2023; 12:4008. [PMID: 37959127 PMCID: PMC10647690 DOI: 10.3390/foods12214008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 10/11/2023] [Accepted: 10/11/2023] [Indexed: 11/15/2023] Open
Abstract
Cereal is a general term for cereal plants or food crops, covering a wide range of foods, including rice, wheat, millet, corn and other miscellaneous grains, and representiing the most important component of the human diet [...].
Collapse
Affiliation(s)
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| |
Collapse
|
7
|
Lin T, O'Keefe S, Duncan S, Fernández-Fraguas C. Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing. Food Res Int 2023; 173:113245. [PMID: 37803558 DOI: 10.1016/j.foodres.2023.113245] [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: 02/09/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
The lipid-lowering effect of dry beans and their impact on lipid and cholesterol metabolism have been established. This study investigates the underlying mechanisms of this effect and explore how the structural integrity of processed beans influences their ability to modulate lipolysis using the INFOGEST static in vitro digestion model. Dietary fiber (DF) fractions were found to decrease lipolysis by increasing the digesta viscosity, leading to depletion-flocculation and/or coalescence of lipid droplets. Bean flours exhibited a more pronounced reduction in lipolysis compared to DF. Furthermore, different levels of bean structural integrity showed varying effects on modulating lipolysis, with medium-sized bean particles demonstrating a stronger reduction. Hydrothermal treatment compromised the ability of beans to modulate lipid digestion, while hydrostatic-pressure treatment (600 MPa/5min) enhanced the effect. These findings highlight that the lipid-lowering effect of beans is not solely attributed to DF but also to the overall bean matrix, which can be manipulated through processing techniques.
Collapse
Affiliation(s)
- Tiantian Lin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Sean O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Susan Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Cristina Fernández-Fraguas
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
| |
Collapse
|
8
|
Alfaro-Diaz A, Escobedo A, Luna-Vital DA, Castillo-Herrera G, Mojica L. Common beans as a source of food ingredients: Techno-functional and biological potential. Compr Rev Food Sci Food Saf 2023; 22:2910-2944. [PMID: 37182216 DOI: 10.1111/1541-4337.13166] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/27/2023] [Accepted: 04/16/2023] [Indexed: 05/16/2023]
Abstract
Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.
Collapse
Affiliation(s)
- Arturo Alfaro-Diaz
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Mexico
| | - Gustavo Castillo-Herrera
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| |
Collapse
|
9
|
Teixeira RF, Balbinot Filho CA, Oliveira DD, Zielinski AAF. Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins. Crit Rev Food Sci Nutr 2023; 64:10256-10280. [PMID: 37341113 DOI: 10.1080/10408398.2023.2222179] [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: 06/22/2023]
Abstract
The world's growing population and evolving food habits have created a need for alternative plant protein sources, with pulses playing a crucial role as healthy staple foods. Dry beans are high-protein pulses rich in essential amino acids like lysine and bioactive peptides. They have gathered attention for their nutritional quality and potential health benefits concerning metabolic syndrome. This review highlights dry bean proteins' nutritional quality, health benefits, and limitations, focusing on recent eco-friendly emerging technologies for their obtaining and functionalization. Antinutritional factors (ANFs) in bean proteins can affect their in vitro protein digestibility (IVPD), and lectins have been identified as potential allergens. Recently, eco-friendly emerging technologies such as ultrasound, microwaves, subcritical fluids, high-hydrostatic pressure, enzyme technology, and dry fractionation methods have been explored for extracting and functionalizing dry bean proteins. These technologies have shown promise in reducing ANFs, improving IVPD, and modifying allergen epitopes. Additionally, they enhance the techno-functional properties of bean proteins, making them more soluble, emulsifying, foaming, and gel-forming, with enhanced water and oil-holding capacities. By utilizing emerging innovative technologies, protein recovery from dry beans and the development of protein isolates can meet the demand for alternative protein sources while being eco-friendly, safe, and efficient.
Collapse
Affiliation(s)
- Renata Fialho Teixeira
- Department of Chemical Engineering and Food Engineering, UFSC, Florianópolis, SC, Brazil
| | | | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, UFSC, Florianópolis, SC, Brazil
| | | |
Collapse
|
10
|
Nisha R, Nickhil C, Pandiarajan T, Pandiselvam R, Jithender B, Kothakota A. Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
- R. Nisha
- Department of Agricultural Engineering Nehru Institute of Technology Coimbatore Tamil Nadu India
| | - C. Nickhil
- Department of Food Engineering and Technology Tezpur University (A Central University) Tezpur Assam India
| | - T. Pandiarajan
- Department of Food Process Engineering Tamil Nadu Agricultural University Coimbatore Tamil Nadu India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Bhukya Jithender
- School of Agriculture and Bio‐Engineering, Centurion University Technology and Management Paralakhemundi Odisha India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Thiruvananthapuram Kerala India
| |
Collapse
|
11
|
Processing of alfalfa seeds by convective hot air drying, vacuum drying and germination: Proximate composition, techno-functional, thermal and structural properties evaluation. Food Chem 2023; 402:134300. [DOI: 10.1016/j.foodchem.2022.134300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/22/2022]
|
12
|
Egea MB, De Sousa TL, Dos Santos DC, De Oliveira Filho JG, Guimarães RM, Yoshiara LY, Lemes AC. Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02975-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
13
|
Lozano-Aguirre MG, Rodríguez-Miranda J, Falfán-Cortes RN, Hernández-Santos B. Physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate ( Phaseolus vulgaris L): maltodextrin. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [PMCID: PMC9758670 DOI: 10.1007/s11694-022-01753-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The objective of this research was to evaluate some physicochemical and techno-functional properties of mixtures of Michigan bean protein concentrate: maltodextrin. The beans were cleaned and hulled, then dried (55 °C/1 h), ground to obtain the flour, then the concentrate was obtained by the isoelectric precipitation technique. The mixtures were established based on preliminary tests with a maximum concentration of 60% bean protein concentrate, 0:100, 9:91, 30:70, 51:49, 60:40 w/w, bean protein concentrate:maltodextrin, respectively. The chemical composition proximal to the flour and concentrate was determined, while the pH color, apparent density and the techno-functional properties were made to the mixtures, in addition to the flour, concentrate and maltodextrin. The protein concentrate presented the highest water absorption capacity (4.46 g/g) and the highest apparent density (0.66 g/cm3). Maltodextrin and the 60:40 mixture were the ones that presented the lowest apparent density values (0.52 g/cm3). The flour presented the highest emulsifying capacity (39.60%), while the 0:100 mixture did not present water absorption capacity and lower oil absorption capacity (2.08 g/g). The 9:91 mixture presented the highest oil absorption capacity (2.68 g/g) and the lowest emulsifying capacity (7.44%). The flour presented a pH of 6.68 while the concentrate and the mixtures presented similar values (4.43). These studies indicate that flour and concentrate or protein concentrate:maltodextrin mixtures can be used as ingredients for the production or development of new food products, or their possible use as wall material in microencapsulated.
Collapse
Affiliation(s)
- María G. Lozano-Aguirre
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja, No. 561, Col. Predio el paraíso, 68350 Tuxtepec, Oaxaca México
| | - Jesús Rodríguez-Miranda
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja, No. 561, Col. Predio el paraíso, 68350 Tuxtepec, Oaxaca México
| | - Reyna N. Falfán-Cortes
- Centro de Investigaciones Químicas, ICBI–UAEH, Car. Pachuca-Tulancingo Km 4.5. Mineral de la Reforma, 42184 Pachuca, Hidalgo México
| | - Betsabé Hernández-Santos
- Tecnológico Nacional de México, Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahuja, No. 561, Col. Predio el paraíso, 68350 Tuxtepec, Oaxaca México
| |
Collapse
|
14
|
Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
15
|
Bepary RH, Wadikar DD, Vasudish CR, Semwal AD, Sharma GK. Ranking based formula optimization, quality investigation, and real-time shelf-life prediction of ready-to-eat ricebean ( Vigna umbellata) curry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4390-4404. [PMID: 36193477 PMCID: PMC9525507 DOI: 10.1007/s13197-022-05519-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/16/2022] [Accepted: 05/26/2022] [Indexed: 06/16/2023]
Abstract
Ricebean (Vigna umbellata) is an underutilized bean of South and South-East Asia, was exploited to formulate the ready-to-eat curry by using thermal processing technology. Eleven types of RTE ricebean curries (RBCs) namely RBC1, RBC2, RBC3, RBC4, RBC5, RBC6, RBC7, RBC8, RBC9, RBC10, RBC11 were developed by varying the proportion of tomato paste, onion paste, and coriander powder after thermal processing at 121 °C (15 psi) for 20 min. Out of these, the best quality curry was selected based on the total product ranking score (TPRS) which was calculated from the curry quality parameters such as consistency, pH, loss due to sorption onto the inner surface of the retort pouch (LOSS), and sensory (overall acceptability-OAA). Among the curries, RBC2 secured the highest value of TPRS, named it as RTE-RBC and was used to study the physico-chemical, textural, nutritional, microbial, sensory parameters and storage stability. The DPPH-antioxidant activity of RTE-RBC was 2.47 µM BHA/g which was due to the presence of bioactive phytochemicals such as polyphenol, flavonoids, lycopene, gingerol, ɣ-Oryzanol, and capsaicin. It was observed that the in-vitro protein/carbohydrate digestibility, in-vitro calcium bioavailability and real-time shelf-life (predicted) of RTE-RBC were 85%, 54%, and one year, respectively.
Collapse
Affiliation(s)
- Rejaul Hoque Bepary
- Department of Agricultural Engineering, Assam Agricultural University, Jorhat, 785013 India
- DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011 India
| | - D. D. Wadikar
- DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011 India
| | - C. R. Vasudish
- DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011 India
| | - A. D. Semwal
- DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011 India
| | - G. K. Sharma
- DRDO-Defence Food Research Laboratory, Siddartha Nagar, Mysore, 570011 India
| |
Collapse
|
16
|
Wang W, Yang P, Rao L, Zhao L, Wu X, Wang Y, Liao X. Effect of high hydrostatic pressure processing on the structure, functionality, and nutritional properties of food proteins: A review. Compr Rev Food Sci Food Saf 2022; 21:4640-4682. [PMID: 36124402 DOI: 10.1111/1541-4337.13033] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 07/19/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered.
Collapse
Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaomeng Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key laboratory for Food Non-Thermal Processing, Beijing, China.,National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.,Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
17
|
Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions, and microstructure of the systems were analyzed. Respond Surface Methodology was used to model the response behaviors and optimization. Burgers with BF showed yields higher than 88%. Hardness and cohesiveness decreased as the BF level increased, with a more noticeable effect when the W/BF ratio became larger. Regarding color, the higher the BF and the W/BF ratio in burgers, the higher the L* obtained. The desirability optimization predicted an optimum formulation consisting of 15 g BF/100 g and 1.36 g/g W/BF with similar attributes to a commercial pork burger. The thermal analysis showed an increase in the enthalpy associated with the myosin denaturation and the interactions between meat proteins and BF led to higher temperatures for the starch gelatinization and protein denaturation. The microstructure of BF burgers presented a more stable coarse gel matrix derived from coagulated meat proteins combined with the flour components. The mathematical procedure adequately predicted the hybrid burger quality attributes.
Collapse
|
18
|
Locali-Pereira AR, Kubo MTK, Fuzetti CG, Nicoletti VR. Functional Properties of Physically Pretreated Kidney Bean and Mung Bean Flours and Their Performance in Microencapsulation of a Carotenoid-Rich Oil. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.845566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Microencapsulation can improve protection for compounds that degrade easily, such as β-carotene that is present in large amounts in buriti oil (Mauritia flexuosa). Encapsulating matrices are mainly composed of proteins and polysaccharides, which are often combined to improve their performance as a protective barrier. Beans, such as dark red kidney beans (Phaseolus vulgaris) and mung beans (Vigna radiata), are excellent protein sources that contain significant amounts of the essential amino acids. Bean flours are low in fat and naturally provide a blend of high-quality protein and carbohydrates that may stabilize lipophilic compounds for subsequent spray-drying. Whole bean flours, rather than refined individual biopolymers, may represent more sustainable alternative wall materials for microencapsulate bioactive compounds. This work aimed to evaluate the use of flours produced from red kidney beans and mung beans, which have been submitted to different physical pretreatments, as wall materials for microencapsulation of buriti oil by spray-drying. Different bean treatments were evaluated: untreated (control), soaked in water for 24 h, and soaked in water for 24 h followed by boiling for 30 min. The flours' proximate composition was not affected by the treatments (p < 0.05), showing similar values of carbohydrate (63.8–67.9%), protein (19.2–24.6%), and lipid (1.2–1.9%) contents. Both bean species had the water absorption capacity (WAC) increased by boiling, while the oil absorption capacity (OAC) was not altered by the treatments. Flours produced with raw or soaked beans showed emulsion activity (EA) and emulsion stability (ES) greater than 70%. Raw bean flours also showed better foaming properties, which may be indicative of higher levels of antinutritional factors. The soaked bean flours showed the best results for both type of beans, especially with regard to emulsifying properties, and were selected as wall materials for buriti oil microencapsulation. Different ratios of flour and maltodextrin were used to produce oil-in-water emulsions that were then spray-dried. Buriti oil microcapsules showed good physicochemical properties, with moisture around 3%, aw <0.3, and hygroscopicity around 5%. The carotenoid encapsulation efficiency ranged from 68.2 to 77.9%. Bean flours showed to function as a sustainable and nutrient-rich alternative wall material for microencapsulation.
Collapse
|
19
|
Gutiérrez ÁL, Rico D, Ronda F, Martín-Diana AB, Caballero PA. Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
20
|
Nagai NF, Argel NS, Andrés SC. Physicochemical characterization and functional properties of flours from North‐western Argentina bean (
Phaseolus vulgaris
L.) cultivars. Cereal Chem 2022. [DOI: 10.1002/cche.10541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nadia Florencia Nagai
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
| | - Natalia Soledad Argel
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
| |
Collapse
|
21
|
Bento JAC, Morais DK, Ferreira KC, Bassinello PZ, Carvalho RN, Caliari M, Soares Júnior MS. Physicochemical and functional properties of aged grains flour from different dry common beans. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Daisy Karione Morais
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
| | - Karen Carvalho Ferreira
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
| | | | | | - Márcio Caliari
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
| | - Manoel Soares Soares Júnior
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
| |
Collapse
|
22
|
Abstract
The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.
Collapse
Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Gopinathan Meletharayil
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Rohit Kapoor
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| |
Collapse
|
23
|
Wang F, Ma Y, Wang Y, Zhao L, Liao X. Physicochemical properties of seed protein isolates extracted from pepper meal by pressure-assisted and conventional solvent defatting. Food Funct 2021; 12:11033-11045. [PMID: 34665193 DOI: 10.1039/d1fo01726h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pepper seed is one by-product in pepper processing, rich in protein, fat, and fiber, and is a new plant-based protein source. In this paper, the physicochemical and functional properties of pepper seed protein isolates (PSPIs) extracted from pepper meal by pressure-assisted defatting (PAD) and conventional solvent defatting (CSD) were investigated. The yields of SPIs extracted by CSD and PAD were 22.8% and 20.5%, respectively. Compared with the PSPIs obtained by CSD, the solubility, water-holding and oil-holding capacities, and emulsifying and foaming abilities of the PSPIs obtained by PAD were significantly increased by 11.22%, 29.17%, 40%, 160%, and 100%, respectively. Additionally, UV-visible, intrinsic fluorescence and infrared spectroscopic characterization revealed the tertiary and secondary conformation changes of the PSPIs, which might contribute to the improvement of their functional properties. Overall, PAD significantly improved the functional properties of the PSPIs. The PSPIs extracted by this innovative technology would be a new plant protein alternative for food formulations with better functional properties.
Collapse
Affiliation(s)
- Fengzhang Wang
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China.
| | - Yan Ma
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China. .,Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Xinjiang Deeper Processing and Engineering Technology Research Centre of Main Byproducts, Urumqi, 830091, China
| | - Yongtao Wang
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China.
| | - Liang Zhao
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China. .,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, 225700, Jiangsu, China
| | - Xiaojun Liao
- College of Food Science & Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agricultural and Rural Affairs, China Agricultural University, Beijing, 100083, China.
| |
Collapse
|
24
|
Bento JAC, Bassinello PZ, Carvalho RN, Souza Neto MAD, Caliari M, Soares Júnior MS. Functional and pasting properties of colorful bean (
Phaseolus vulgaris
L) flours: Influence of the cooking method. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15899] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | | | - Márcio Caliari
- School of Agronomy Federal University of Goiás – UFG Goiânia Brazil
| | | |
Collapse
|
25
|
González-Montemayor AM, Solanilla-Duque JF, Flores-Gallegos AC, López-Badillo CM, Ascacio-Valdés JA, Rodríguez-Herrera R. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods 2021; 10:2227. [PMID: 34574337 PMCID: PMC8468002 DOI: 10.3390/foods10092227] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/26/2022] Open
Abstract
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41-47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume-wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.
Collapse
Affiliation(s)
- Angela Mariela González-Montemayor
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - José Fernando Solanilla-Duque
- Agroindustrial Engineering Department, School of Agrarian Sciences, Universidad del Cauca, Popayán 190002, Colombia;
| | - Adriana C. Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Claudia Magdalena López-Badillo
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Juan Alberto Ascacio-Valdés
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| |
Collapse
|
26
|
Okur I, Sezer P, Oztop MH, Alpas H. Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ilhami Okur
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
| | - Purlen Sezer
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| |
Collapse
|
27
|
Liu Z, Fu Y, Zhang J, Shen Q. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chem 2021. [DOI: 10.1002/cche.10472] [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]
Affiliation(s)
- Zhenyu Liu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yongxia Fu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Jing Zhang
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Qun Shen
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| |
Collapse
|
28
|
Lin T, O'Keefe S, Duncan S, Fernández-Fraguas C. Retention of primary bile salts by dry beans (Phaseolus vulgaris L.) during in vitro digestion: Role of bean components and effect of food processing. Food Res Int 2020; 137:109337. [DOI: 10.1016/j.foodres.2020.109337] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/12/2020] [Accepted: 05/16/2020] [Indexed: 12/14/2022]
|