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Guo W, Spotti MJ, Portillo-Perez G, Bonilla JC, Bai W, Martinez MM. Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics. Carbohydr Polym 2024; 342:122414. [PMID: 39048204 DOI: 10.1016/j.carbpol.2024.122414] [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: 02/23/2024] [Revised: 05/07/2024] [Accepted: 06/16/2024] [Indexed: 07/27/2024]
Abstract
This study aims to understand the molecular and supramolecular transformations of wheat endosperm biopolymers during bread-making, and their implications to fabricate self-standing films from stale white bread. A reduction in the Mw of amylopectin (51.8 × 106 vs 425.1 × 106 g/mol) and water extractable arabinoxylans WEAX (1.79 × 105 vs 7.63 × 105 g/mol), and a decrease in amylose length (245 vs 748 glucose units) was observed after bread-baking. The chain length distribution of amylopectin and the arabinose-to-xylose (A/X) ratio of WEAX remained unaffected during bread-making, suggesting that heat- or/and shear-induced chain scission is the mechanism responsible for molecular fragmentation. Bread-making also resulted in more insoluble cell wall residue, featured by water unextractable arabinoxylan of lower A/X and Mw, along with the formation of a gluten network. Flexible and transparent films with good light-blocking performance (<30 % transmittance) and DPPH-radical scavenging capacity (~8.5 %) were successfully developed from bread and flour. Bread films exhibited lower hygroscopicity, tensile strength (2.7 vs 8.5 MPa) and elastic modulus (67 vs 501 MPa) than flour films, while having a 6-fold higher elongation at break (10.0 vs 61.2 %). This study provides insights into the changes in wheat biopolymers during bread-making and sets a precedent for using stale bread as composite polymeric materials.
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Affiliation(s)
- Wanxiang Guo
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Maria Julia Spotti
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Guillermo Portillo-Perez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Jose C Bonilla
- SDU Biotechnology, Faculty of Engineering, University of Southern Denmark, Odense M, DK-5230, Denmark
| | - Wenqiang Bai
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Mario M Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark.
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2
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Zhu H, Yu J, Copeland L, Wang S. Simple Method for Preparing Starch Inclusion Complexes with Enhanced Amylolysis Resistance and Antioxidant Properties. Biomacromolecules 2024. [PMID: 38967045 DOI: 10.1021/acs.biomac.4c00666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/06/2024]
Abstract
Slow-digesting starch with bioactive functionality has been attracting much interest with the increasing incidence of type-2 diabetes and other diet-related illnesses. The present study demonstrates a simple method for preparing a starch inclusion complex with reduced enzymic digestion and enhanced antioxidant activities using debranched pea starch (PS) and 10-gingerol (10G). Enzymically debranched starch complexed more 10G and formed more structurally ordered starch-10G complexes compared to PS that had not been debranched. Debranching for 6 h resulted in starch with better complexing ability for 10G than starches debranched for longer times. The debranched starch-10G complexes had higher antioxidant activities and a much slower in vitro enzymic digestion profile (rate and hydrolysis extent) than the 10G complex prepared with starch that was not debranched. Our study demonstrates that debranched pea starch-10G complexes with slow-digesting and antioxidant properties are likely to be of interest for developing ingredients for healthier food choices.
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Affiliation(s)
- Huilan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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3
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Meng X, Liu R, Xie J, Li L, Yu K, Liu J, Zhang Y, Wang H. Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition. Int J Biol Macromol 2024; 269:132112. [PMID: 38714278 DOI: 10.1016/j.ijbiomac.2024.132112] [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: 12/12/2023] [Revised: 04/23/2024] [Accepted: 05/04/2024] [Indexed: 05/09/2024]
Abstract
The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5'-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.
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Affiliation(s)
- Xiangxing Meng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China
| | - Jiao Xie
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guizhou 550025, China
| | - Liwei Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China; Health Food Development Center, Tasly Academy, Tianjin 300410, China
| | - Kai Yu
- Orthopedics Department, China Aerospace Science & Industry Corporation 731 Hospital, Beijing 100074, China
| | - Jianhui Liu
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processing, Nanjing 210023, China.
| | - Ye Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
| | - Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology (TUST), Tianjin 300457, China.
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4
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Zhu H, Wang C, Wang Y, Yu J, Copeland L, Wang S. Novel Type of Slowly Digested Starch Complex with Antioxidant Properties. Biomacromolecules 2024; 25:2914-2924. [PMID: 38676646 DOI: 10.1021/acs.biomac.4c00030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2024]
Abstract
With the increasing number of diabetic patients in the world, there is an urgent requirement to reduce the incidence of diabetes. It is considered that a viable prophylactic treatment for type 2 diabetes mellitus is to reduce starch digestibility and oxidative stress. In this study, a novel type of slowly digested starch [pea starch (PS)-gingerol complex] was fabricated to evaluate its in vitro enzymatic digestibility and antioxidant activities. Theoretical and experimental analyses showed that PS can encapsulate gingerols with long alkyl chains to form starch-gingerol complexes, which are further stacked into a mixture of V6- and V7-crystallites. These complexes, in particular the PS-10-gingerol complex, showed high resistance to amylolysis and good antioxidant activities. This study demonstrates that these novel starch-gingerol complexes have the potential to deliver antioxidants encapsulated in starch with slow-digesting properties and reduce oxidative stress. Moreover, this new type of slowly digested starch with antioxidant properties showed great potential in the prevention of type 2 diabetes.
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Affiliation(s)
- Huilan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Cuiping Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Yujue Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Les Copeland
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales 2006, Australia
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
- School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
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5
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Fan H, Yao X, Chen Z, Ma R, Wen Y, Li H, Wang J, Sun B. Interaction of high amylose corn starch with polyphenols: Modulating the stability of polyphenols with different structure against thermal processing. Food Chem 2024; 437:137708. [PMID: 37875061 DOI: 10.1016/j.foodchem.2023.137708] [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: 06/22/2023] [Revised: 09/21/2023] [Accepted: 10/07/2023] [Indexed: 10/26/2023]
Abstract
Polyphenols are known to undergo thermal degradation and their bioactivity is reduced. In this study, the thermal degradation of polyphenols was modulated by the complexation between polyphenols and high amylose corn starch (HACS). The inclusion complex between ferulic acid with hydrophobic group methoxy and HACS had the highest encapsulation efficiency (EE = 26.15 %), loading efficiency (LE = 2.38 %) and thermal stability (DPPH radical scavenging activity was reduced by only 5.99 % after baking). After complexing with HACS, protocatechuic acid with ortho-position hydroxyl group had a higher encapsulation rate and thermal stability than 3, 5-dihydroxybenzoic acid with meta-position hydroxyl. In addition, soy isoflavone with the higher logarithmic value of octanol-water partition coefficient (Log P = 3.66) resulted in higher encapsulation rate and thermal stability than naringenin (Log P = 2.11). The results suggest that the complexation between polyphenols and starch protects the bioactivity of polyphenols and improves the processing suitability of polyphenols.
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Affiliation(s)
- Haoran Fan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Xu Yao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Zhijun Chen
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Ruolan Ma
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Jing Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
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6
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Gebre BA, Zhang C, Li Z, Sui Z, Corke H. Impact of starch chain length distributions on physicochemical properties and digestibility of starches. Food Chem 2024; 435:137641. [PMID: 37804724 DOI: 10.1016/j.foodchem.2023.137641] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/02/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
Changing starch structure at different levels is a promising approach to promote desirable metabolic responses. Chain length distribution (CLD) is among the starch structural characteristics having a potential to determine properties of starch-based products. Therefore, the objective of the current review is to summarize recent findings on CLD and its impact on physicochemical properties and digestion. Investigations undertaken to enhance understanding of starch structure have shown clearly that CLD is a significant determining factor in modulating starch digestibility. Enzymatic modifications and processing treatments alter the CLD of starch, which in turn affects the rate of digestion, but the underlying molecular mechanisms have yet to be fully elucidated. Even though advances have been made in manipulating CLD using different methods and to correlate the changes with various functional properties, in general the area needs further investigations to open new awareness for enhancing healthiness of starchy foods.
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Affiliation(s)
- Bilatu Agza Gebre
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Department of Food Science & Nutrition, Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zijun Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 320000, Israel.
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7
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Cai M, Feng J, Wang J, Chen P, Ge Z, Liu W, Sun P, Wu L, Wu J. Characterization of Various Noncovalent Polyphenol-Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2250-2262. [PMID: 38235718 DOI: 10.1021/acs.jafc.3c09327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
This study explores the structural characterization of six noncovalent polyphenol-starch complexes and their prebiotic activities during in vitro digestion and fermentation. Ferulic acid, caffeic acid, gallic acid, isoquercetin, astragalin, and hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) with SPS. A partial release of flavonoids from the complexes was observed via in vitro digestion, while the phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that polyphenols altered the spatial configuration of polysaccharides and intramolecular hydrogen bonds formed. Additionally, polyphenol-SPS complexes exerted inhibitory effects on starch digestion compared to gelatinized SPS, owing to the increase in resistant starch fraction. It revealed that the different complexes stimulated the growth of Lactobacillus rhamnosus and Bifidobacterium bifidum, while inhibiting the growth of Escherichia coli. Moreover, in vitro fermentation experiments revealed that complexes were utilized by the gut microbiota, resulting in the production of short-chain fatty acids and a decrease in pH. In addition, the polyphenol-SPS complexes altered the composition of gut microbiota by promoting the growth of beneficial bacteria and decreasing pathogenic bacteria. Polyphenol-SPS complexes exhibit great potential for use as a prebiotic and exert dual beneficial effects on gut microbiota.
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Affiliation(s)
- Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jicai Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jian Wang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Peng Chen
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Zhiwei Ge
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Wei Liu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Liehong Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Jianyong Wu
- Department of Food Science & Nutrition, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong 999077, People's Republic of China
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Cabral D, Moura AP, Fonseca SC, Oliveira JC, Cunha LM. Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index. Foods 2024; 13:301. [PMID: 38254602 PMCID: PMC10814881 DOI: 10.3390/foods13020301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/09/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
Current consumption drivers, particularly those related to health and wellbeing, have been influencing trends for the lower consumption of cereals, particularly rice, due to their typical high glycaemic index (GIs) and consequent impacts on obesity. To satisfy this consumer concern, more food innovations that promote healthy eating habits are required. Such innovations must be consumer-oriented to succeed, understanding the dynamics of consumer habits and responding to consumer expectations. This study explored these habits, from acquisition to consumption practices, and the expectations of the European market from the perspective of the major European consumer, Portugal, to obtain insights that support the development of low glycaemic index (GI) rice products. A mixed-methods approach was applied. For the first quantitative questionnaire, 256 Portuguese rice consumers aged 18-73 years were recruited. Twenty-four individuals were selected according to their gender and rice consumption profiles for in-depth interviews. The results confirmed that rice was the main side dish for the participants and was mainly consumed at home, cooked from raw milled rice. The drivers of consumption differ according to the provisioning process stage. In the acquisition stage, participants reported benefits from the rice's dynamic market by comparing products on price, brand, and rice types. In the preparation stage, participants reported the adequacy of the recipe and occasion, while in the consumption stage, participants enhanced their sensory preferences, depending on the rice dish. Although the GI concept was unknown to half of the participants, it was perceived as interesting and positive for healthy eating. Consumers showed concern about the taste and naturalness of the product, preferring it to be as close to a homemade dish as possible. The negative perceptions we verified were interpreted to be due to a lack of knowledge about the GI concept. Therefore, awareness actions and informative campaigns are recommended to promote low-GI rice products.
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Affiliation(s)
- Diva Cabral
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
| | - Ana P. Moura
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DCeT, Universidade Aberta, 4200-055 Porto, Portugal
| | - Susana C. Fonseca
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
| | - Jorge C. Oliveira
- School of Engineering and Architecture, University College Cork, College Road, T12 YN60 Cork, Ireland
| | - Luís M. Cunha
- GreenUPorto—Sustainable Agrifood Production Research Centre/Inov4Agro, Rua da Agrária 747, 4485-646 Vila do Conde, Portugal; (D.C.); (A.P.M.); (S.C.F.)
- DGAOT, Faculty of Sciences, University of Porto, 4485-646 Vila do Conde, Portugal
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9
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Chen L, Tan H, Feng R, Ma L, Zhang Y, Yi H, Yin L, Liu W, Hu L, Zhu W. Effect of modified starches on the quality of skins of glutinous rice dumplings. Int J Biol Macromol 2023; 253:127139. [PMID: 37793518 DOI: 10.1016/j.ijbiomac.2023.127139] [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: 02/28/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/06/2023]
Abstract
This study aimed to investigate the influence of modified starches on the quality of skins of glutinous rice dumplings (SGRDs), including changes in textural properties, pasting parameters, microstructure, color, transparency, and sensory quality. The results showed that the addition of a single acetylated-modified cassava or potato starch or composite modified cassava and potato starch in a ratio of 2:1 can improve the quality of SGRDs. The springiness and lightness of SGRDs increased, and the transparency increased from 3.22 % to 6.18 %. The cooked samples had delicate mouth-feel, uniform color and luster, good transparency, no depression, and low weight loss and did not stick to the teeth. Moreover, the total consumer acceptability score increased from 60.67 to 89.33, indicating that these products were widely accepted by consumers. However, the addition of hydroxypropyl-modified cassava starch or its composite with other two modified starches had no apparent effect on the quality of SGRDs. In conclusion, the quality of SGRDs were significantly improved by the addition of single or composite acetylated-modified starches. This study provides a theoretical basis for improving the quality of SGRDs.
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Affiliation(s)
- Lu Chen
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ruizhang Feng
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Haitao Yi
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China
| | - Liguo Yin
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China
| | - Wenwen Liu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Lianqing Hu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Wenyou Zhu
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China.
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10
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Mao S, Ren Y, Ye X, Kong X, Tian J. Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids. Int J Biol Macromol 2023; 253:127474. [PMID: 37858640 DOI: 10.1016/j.ijbiomac.2023.127474] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/30/2023] [Accepted: 10/15/2023] [Indexed: 10/21/2023]
Abstract
The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G' and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.
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Affiliation(s)
- Shuifang Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yanming Ren
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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11
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Li F, Chen Z, Chang M, Zhang X, Liu X, Wang J. Three anthocyanin-rich berry extracts regulate the in vitro digestibility of corn starch: Physicochemical properties, structure and α-amylase. Int J Biol Macromol 2023; 253:127484. [PMID: 37875184 DOI: 10.1016/j.ijbiomac.2023.127484] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/03/2023] [Accepted: 10/15/2023] [Indexed: 10/26/2023]
Abstract
This study aimed to compare the regulatory effects of blue honeysuckle anthocyanins (BHA), blueberry anthocyanins (BBA), and blackcurrant anthocyanins (BCA) on the in vitro digestibility of corn starch in terms of starch physicochemical properties and structure, as well as α-amylase inhibition. The results revealed that adding all three anthocyanins lowered digestibility in the following order: BHA > BCA > BBA. The terminal digestibility (C∞) decreased from 73.84 % to 57.3 % with the addition of 10 % BHA, while the resistant starch (RS) content increased from 4.39 % to 48.82 %. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis indicated that anthocyanins and starch interacted through noncovalent bonds. Differential scanning calorimetry (DSC) analysis showed that the gelatinization enthalpy was dramatically lowered in all three anthocyanin groups, with 10 % BHA producing a 38.58 % drop. Rheological property analysis showed that anthocyanins increased the apparent viscosity and modulus with starch. The interaction between anthocyanin and α-amylase was mainly through the formation of hydrogen bonds and hydrophobic forces. This research provides theoretical guidance for developing low glycemic index (GI) anthocyanin starch-based foods.
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Affiliation(s)
- Fengfeng Li
- College of Food Science, Northeast Agriculture University, Harbin, Heilongjiang 150030, China
| | - Zhao Chen
- College of Food Science, Northeast Agriculture University, Harbin, Heilongjiang 150030, China
| | - Meina Chang
- College of Food Science, Northeast Agriculture University, Harbin, Heilongjiang 150030, China
| | - Xiuling Zhang
- College of Food Science, Northeast Agriculture University, Harbin, Heilongjiang 150030, China.
| | - Xiaochen Liu
- School of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng, Jiangsu 224003, China
| | - Jinge Wang
- College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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12
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Maibam BD, Nickhil C, Deka SC. Preparation, physicochemical characterization, and in vitro starch digestibility on complex of Euryale ferox kernel starch with ferulic acid and quercetin. Int J Biol Macromol 2023; 250:126178. [PMID: 37558035 DOI: 10.1016/j.ijbiomac.2023.126178] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 08/04/2023] [Accepted: 08/05/2023] [Indexed: 08/11/2023]
Abstract
The objective of the current research was to analyze the physicochemical, structural, and in vitro starch digestibility of Euryale ferox kernel starch (EFKS) in complexation with ferulic acid (FA) and quercetin (QR). XRD results have shown that FA and QR were attached to starch resulting crystalline complexes. SEM image showed a smooth, compact structure, indicating FA and QR assist in the reorganization of starch molecules. The 1H NMR spectra of starch-polyphenols complexes showed multiple additional peaks between 6.00 and 9.00 ppm due to the benzene ring and phenolic hydroxyl groups imparted from polyphenols. The shifting and emergence of the characteristic peak observed in the DSC thermogram confirmed that polyphenols were successfully attached to starch. Complexation alters colors, reduced swelling power, and increased the solubility of the complexes. Following the complexation of FA and QR, the content of resistant starch exhibited a significant rise, escalating from 7.69 % (control sample) to 49.39 % (10 % FA) and 54.68 % (10 % QR). This led to a notable reduction in the predicted glycemic index (pGI).The higher resistant starch in the complex is attributed due to the combined effects of the reordered structure of the complexes and the inhibitory activity of polyphenols against starch digestive enzymes. Therefore, EFKS-FA and EFKS-QR complex can be used as a functional ingredient for a low glycemic index food.
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Affiliation(s)
- Baby Devi Maibam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India
| | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India.
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam, P, in-784028, India.
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13
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Raza H, Xu H, Zhou Q, He J, Zhu B, Li S, Wang M. A review of green methods used in starch-polyphenol interactions: physicochemical and digestion aspects. Food Funct 2023; 14:8071-8100. [PMID: 37647014 DOI: 10.1039/d3fo01729j] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The interactions of starch with lipids, proteins, and other major food components during food processing are inevitable. These interactions could result in the formation of V-type or non-V-type complexes of starch. The starch-lipid complexes have been intensively studied for over five decades, however, the complexes of starch and polyphenols are relatively less studied and are the subject of recent interest. The interactions of starch with polyphenols can affect the physicochemical properties and its digestibility. The literature has highlighted several green methods such as ultrasound, microwave, high pressure, extrusion, ball-milling, cold plasma etc., to assist interactions of starch with polyphenols. However, comprehensive information on green methods to induce starch-polyphenol interactions is still scarce. Therefore, in light of the importance and potential of starch-polyphenol complexes in developing functional foods with low digestion, this review has summarized the novel green methods employed in interactions of starch with flavonoids, phenolic acids and tannins. It has been speculated that flavonoids, phenolic acids, and tannins, among other types of polyphenols, may have anti-digestive activities and are also revealed for their interaction with starch to form either an inclusion or non-inclusion complex. Further information on the effects of these interactions on physicochemical parameters to understand the chemistry and structure of the complexes is also provided.
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Affiliation(s)
- Husnain Raza
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, Frederiksberg C, DK, 1958, Denmark
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen 518060, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Jiayi He
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Beiwei Zhu
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Siqian Li
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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14
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Wang M, Mao H, Ke Z, Huang R, Chen J, Qi L, Wang J. Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch. Int J Biol Macromol 2023; 248:125935. [PMID: 37482168 DOI: 10.1016/j.ijbiomac.2023.125935] [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: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
The effect of proanthocyanidins (PAs) from Chinese bayberry leaves (BLPs), grape seeds (GSPs), peanut skins (PSPs) and pine barks (PBPs) on physicochemical properties, structure and in-vitro digestibility of gelatinized maize starch was investigated. The results showed that all PAs remarkably retarded starch digestibility, meanwhile, BLPs highlighted superiority in increasing resistant starch content from 31.29 ± 1.12 % to 68.61 ± 1.15 %. The iodine-binding affinity analysis confirmed the interaction between PAs and starch, especially the stronger binding of BLPs to amylose, which was driven by non-covalent bonds supported by XRD and FT-IR analysis. Further, we found that PAs altered the rheological properties, thermal properties and morphology structure of starch. In brief, PAs induced larger consistency, poorer flow ability, lower gelatinization temperatures and melting enthalpy change (ΔH) of starch paste. SEM and CLSM observation demonstrated that PAs facilitated starch aggregation. Our results indicated that PAs especially BLPs could be considered as potential additives to modify starch in food industry.
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Affiliation(s)
- Mengting Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Haiguang Mao
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Zhijian Ke
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lili Qi
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
| | - Jinbo Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
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15
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Xu B, Zhang C, Liu Z, Xu H, Wei B, Wang B, Sun Q, Zhou C, Ma H. Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior. ULTRASONICS SONOCHEMISTRY 2023; 98:106515. [PMID: 37442054 PMCID: PMC10422105 DOI: 10.1016/j.ultsonch.2023.106515] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 06/21/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023]
Abstract
As the main source of energy for human beings, starch is widely present in people's daily diet. However, due to its high content of rapidly digestive starch, it can cause a rapid increase in blood glucose after consumption, which is harmful to the human body. In the current study, the complexes made from edible rose polyphenols (ERPs) and three starches (corn, potato and pea) with different typical crystalline were prepared separately by multi-frequency power ultrasound (MFPU). The MFPU includes single-frequency modes of 40, 60 kHz and dual-frequency of 40 and 60 kHz in sequential and simultaneous mode. The results of the amount of complexes showed that ultrasound could promote the formation of polyphenol-starch complexes for all the three starches and the amount of ERPs in complexes depended on the ultrasonic parameters including treatment power, time and frequency. Infrared spectroscopy and X-ray diffraction indicated that ERPs with or without ultrasound could interact with the three starches through non-covalent bonds to form non-V-type complexes. Scanning electron microscopy showed that the shape of starches changed obviously from round/oval to angular and the surface of the starches were no longer smooth and appeared obvious pits, indicating that the ultrasonic field destroyed the structure of starches. In addition, compared to the control group, the in vitro digestibility study with 40/60 kHz sonication revealed that ultrasonic treatment greatly improved the digestive properties of the polyphenol-starch complexes by significantly increasing the content of resistant starch (20.31%, 17.27% and 14.98%) in the three starches. Furthermore, the viscosity properties of the three starches were all decreased after ERPs addition and the effect was enhanced by ultrasound both for single- and dual-frequency. In conclusion, ultrasound can be used as an effective method for preparing ERPs-starch complexes to develop high value-added products and low glycemic index (GI) foods.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Chao Zhang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China
| | - Hanshan Xu
- Hangzhou of Supervising Testing Center for Quality and Meterology, 311199 Hangzhou, Zhejiang, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Qin Sun
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
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16
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Wang R, Li M, Brennan MA, Dhital S, Kulasiri D, Brennan CS, Guo B. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds. Compr Rev Food Sci Food Saf 2023; 22:3185-3211. [PMID: 37254305 DOI: 10.1111/1541-4337.13180] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 05/05/2023] [Accepted: 05/06/2023] [Indexed: 06/01/2023]
Abstract
Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch-phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch-phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.
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Affiliation(s)
- Ruibin Wang
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Ming Li
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Melbourne, Victoria, Australia
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, Victoria, Australia
| | - Boli Guo
- Institute of Food Science and Technology, CAAS/ Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, P. R. China
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17
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Luo D, Xie Q, Chen C, Mu K, Wang Z, Gu S, Xue W. Increasing the pressure during high pressure homogenization regulates the starch digestion of the resulting pea starch-gallic acid complexes. Int J Biol Macromol 2023; 235:123820. [PMID: 36842741 DOI: 10.1016/j.ijbiomac.2023.123820] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 01/31/2023] [Accepted: 02/19/2023] [Indexed: 02/26/2023]
Abstract
The pea starch-gallic acid (PS-GA) complexes were prepared using high pressure homogenization (HPH), then the effect and underlying mechanism of pressure on multi-scale structure and digestibility of complexes were investigated. Results showed that HPH promoted the formation of PS-GA complexes, reaching the maximum complex index of 7.74 % at the pressure of 90 MPa, and the main driving force were hydrophobic interactions and hydrogen bonding. The interaction between PS and GA facilitated the formation of surface reticular structures to encapsulate gallic acid molecules, further entangled into bigger size aggregates. The enhancement of rearrangement and aggregation of starch chains during HPH developed a dense hierarchical structure of PS-GA complexes, including short-range ordered structure, V-type crystal structure, lamellar and fractal structure, thus increasing gelatinization temperature. The digestibility of PS-GA complexes substantially changed in reducing rapidly digestible starch content from 29.67 % to 17.07 %, increasing slowly digestible starch from 53.69 % to 56.25 % and resistant starch from 16.63 % to 26.67 %, respectively. Moreover, the resulting complexes exhibited slower digestion rates compared with native PS. Furthermore, the regulating mechanism of pressure during HPH on starch digestibility was the formation of ordered multi-scale structure and inhibition of GA on digestive enzymes.
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Affiliation(s)
- Dan Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Kaiyu Mu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Zhaomin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shimin Gu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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18
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Yu M, Zhu S, Li Y, Zhong F, Huang D, Chen X. Role of phenolic acids with different functional groups in the regulation of starch digestion in simulated dietary intake patterns. Int J Biol Macromol 2023; 235:123815. [PMID: 36841394 DOI: 10.1016/j.ijbiomac.2023.123815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/14/2023] [Accepted: 02/19/2023] [Indexed: 02/27/2023]
Abstract
This study investigated the effects of phenolic acids with different functional groups (cinnamic acid: CIA, caffeic acid: CA, ferulic acid: FA) on corn starch (CS) digestibility by simulating dietary intake patterns (co-heating and non-co-heating) and their mechanism. Both treatments could reduce the digestibility of CS. Compared to the non-co-heating treatment, the resistant starch content of 10 % CA co-heating samples increased by 8.36 %. The co-heating case led to a decrease in the trough viscosity, peak viscosity, and final viscosity of CS. Phenolic acids reduced the short-range order of CS, which was due to the interaction through hydrogen bonding by co-heating. The contribution was most pronounced for CA which contained more hydroxyl groups on the benzene ring. Quartz Crystal microbalance tests further confirmed that different absorption of phenolic acids to CS was caused by their hydroxyl groups on the benzene ring. These results demonstrated that the functional groups of phenolic acids were a controllable factor in inhibiting starch digestion, and co-heating could be considered a promising method to control starch digestion and an advocating way to ingest phenolic supplements.
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Affiliation(s)
- Meihui Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Xuemei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Function Food, Jiangnan University, Wuxi 214122, China
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Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods. Foods 2023; 12:foods12050951. [PMID: 36900466 PMCID: PMC10000869 DOI: 10.3390/foods12050951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 03/12/2023] Open
Abstract
This study examined the effect of calcium hydroxide (Ca(OH)2, 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)2 promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)2, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)2 reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G') value was observed in the complexes when Ca(OH)2 was added. Results of in vitro digestion revealed that Ca(OH)2 retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)2 during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)2 on improving the quality of rutin riched Tartary buckwheat products.
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20
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Chen Z, Ma Y, Gou L, Zhang S, Wang Z. Construction of caffeic acid modified porous starch as the dual-functional microcapsule for encapsulation and antioxidant property. Int J Biol Macromol 2023; 228:358-365. [PMID: 36581026 DOI: 10.1016/j.ijbiomac.2022.12.189] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/13/2022] [Accepted: 12/17/2022] [Indexed: 12/27/2022]
Abstract
A dual-functional food-grade microcapsule, which was constructed by caffeic acid and porous starch was obtained. Caffeic acid modified porous starch (CA-PS) was accordingly synthesized successfully by esterification. Carbonyl signal observed by 13C solid state NMR (170 ppm) and FT-IR (1745 cm-1), indicating the formation of ester bond. BET of CA-PS was determined as 44.8 m2/g by N2 adsorption analysis. The results proved CA-PS has both excellent adsorption and antioxidant activity. Furthermore, it has been applied for encapsulation of linoleic acid (LA) to prevent its degradation effectively, because LA adsorbed in porous adsorbents without antioxidant activity may still suffer serious oxidation. Besides, 1H NMR Integral of LA did not show a significant decay. This observation demonstrated CA-PS indeed has the better performance on protection of LA than PS. We expect this work will boost research on designing and employing multi-functional starchy materials for further applications.
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Affiliation(s)
- Zidi Chen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Yunxiang Ma
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Lina Gou
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China
| | - Shenggui Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, Gansu, China; State Key Laboratory of Arid Land Crop Science, Gansu Agricultural University, Lanzhou 730070, Gansu, China.
| | - Zhipeng Wang
- State Key Laboratory of Applied Organic Chemistry, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, Gansu, China
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21
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Electron beam irradiation pretreatment enhances the formation of granular starch-phenolics complexes. Food Res Int 2023; 163:112288. [PMID: 36596194 DOI: 10.1016/j.foodres.2022.112288] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Starch-phenolics complex generated by the interaction between starch and phenolic acids had improved characteristics than the native starch, but the efficient preparation of such complex is still challenging. In this study, we proposed a new method for the preparation of starch-phenolics complexes under the pretreatment of electron beam irradiation (EBI). Four structurally similar monomeric phenolic acids including gallic acid (GA), 3,4-Dihydroxy-5-methoxybenzoic acid (3MGA), syringic acid (SA) and vanillic acid (VA), which naturally existed in Tartary buckwheat (TB) seeds, were complexed with native and EBI-pretreated TB starch. The results showed that the complexation between starch and 3MGA was the strongest, more than 30 mg of 3MGA was complexed with 1 g of starch. The complexation did not affect the particle morphology and A-type structure of starch, but changed the crystal structure order and promoted the strength of hydrogen bond, which may lead to the formation of granular complex. EBI pretreatment can significantly promote the complexation by enhancing hydrogen bonds as indicated by a broader band at 3500 ∼ 3100 cm-1 in the FT-IR spectra. In addition, EBI pretreatment helped to build a tighter bond and higher crystallinity, increase the particle size and iodine binding capacity, and decrease turbidity to inhibit retrogradation of starch. The 1H NMR of complexes indicated that EBI pretreatment could provide more accessibility for starch to interact with phenolics by creating a spacious microenvironment for 1H (α1 → 4). Above all, EBI pretreatment enhanced the formations of starch-phenolics complexes.
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22
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Cai Q, Li X, Ding X, Wang H, Hu X. Effects of quercetin and Ca(OH)2 addition on gelatinization and retrogradation properties of Tartary buckwheat starch. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Comparative Evaluation of Hydrothermally Produced Rice Starch-Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication. Foods 2022; 11:foods11233826. [PMID: 36496635 PMCID: PMC9736625 DOI: 10.3390/foods11233826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 11/22/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022] Open
Abstract
A thorough investigation of the viability of rice starch conjugation with three different phenolic compounds-gallic acid, sinapic acid, and crude Mon-pu (Glochidion wallichianum Muell Arg) (MP) extract-was conducted using a variety of developed methods which modified the techno-functionality and digestibility of the end product. With and without the aid of ultrasonication (US), phenolic compounds were complexed with hydrothermally pre-gelatinized rice starch prepared using distilled water or plasma-activated water (PAW). The in vitro digestibility, structural features, rheological and thermal properties, and in vitro antioxidant activity of starch-phenolic complexes were evaluated. The US-assisted starch-MP complex in water had the highest complexing index (CI) value (77.11%) and resistant starch (RS) content (88.35%), resulting in a more compact and stable ordered structure. In all complexes, XRD revealed a new minor crystalline region of V-type, which was stabilized by hydrogen bonding as defined by FTIR and H1-NMR. Polyphenols caused a looser gel structure of starch, as imaged by a scanning electron microscope (SEM). Starch-phenolic complexes outperformed other complexes in terms of in vitro antioxidant activity. Gallic acid addition to starch molecules boosted DPPH scavenging activity, notably when synthesized in PAW regardless of US assistance, although having lower CI and RS values than the MP complex. Therefore, this research lays the groundwork for the efficient production of functional food ingredients based on rice starch and polyphenols.
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Yashini M, Khushbu S, Madhurima N, Sunil CK, Mahendran R, Venkatachalapathy N. Thermal properties of different types of starch: A review. Crit Rev Food Sci Nutr 2022; 64:4373-4396. [PMID: 36322685 DOI: 10.1080/10408398.2022.2141680] [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: 12/15/2022]
Abstract
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used method for increasing its application and process stability. Due to the high demand for starch in industrial applications, researchers were driven to hunt for new sources of starch, including modification of starch through green processing. Thermal properties are significant reference parameters for evaluating the quality of starch when it comes to cooking and processing. Modification of starches affects the thermal properties, which are widely studied using Differential scanning calorimeter or Thermogravimetric analysis. It could lead to a better understanding of starch's thermal properties including factors influencing and expand its commercial applications as a thickener, extender, fat replacer, etc. in more depth. Therefore, the review presents the classification of starches, factors influencing the thermal properties, measurement methods and thermal properties of starch in its native and modified form. Further, this review concludes that extensive research on the thermal properties of new sources of starch, as well as modified starch, is required to boost thermal stability and extend industrial applications.
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Affiliation(s)
- M Yashini
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - S Khushbu
- University of Hohenheim, Stuttgart, Germany
| | - N Madhurima
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - C K Sunil
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - R Mahendran
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
| | - N Venkatachalapathy
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management-Thanjavur, Thanjavur, India
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25
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Ngo TV, Kusumawardani S, Kunyanee K, Luangsakul N. Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods 2022; 11:3384. [PMID: 36359996 PMCID: PMC9658643 DOI: 10.3390/foods11213384] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/19/2022] [Accepted: 10/24/2022] [Indexed: 07/25/2023] Open
Abstract
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch-polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze-thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch-polyphenol complexes could improve their application in the food industry.
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Wang R, Li M, Brennan MA, Kulasiri D, Guo B, Brennan CS. Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts. Nutrients 2022; 14:nu14183864. [PMID: 36145240 PMCID: PMC9504551 DOI: 10.3390/nu14183864] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.
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Affiliation(s)
- Ruibin Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Ming Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Boli Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (B.G.); (C.S.B.)
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3000, Australia
- Correspondence: (B.G.); (C.S.B.)
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27
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Chi C, Shi M, Zhao Y, Chen B, He Y, Wang M. Dietary compounds slow starch enzymatic digestion: A review. Front Nutr 2022; 9:1004966. [PMID: 36185656 PMCID: PMC9521573 DOI: 10.3389/fnut.2022.1004966] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022] Open
Abstract
Dietary compounds significantly affected starch enzymatic digestion. However, effects of dietary compounds on starch digestion and their underlying mechanisms have been not systematically discussed yet. This review summarized the effects of dietary compounds including cell walls, proteins, lipids, non-starchy polysaccharides, and polyphenols on starch enzymatic digestion. Cell walls, proteins, and non-starchy polysaccharides restricted starch disruption during hydrothermal treatment and the retained ordered structures limited enzymatic binding. Moreover, they encapsulated starch granules and formed physical barriers for enzyme accessibility. Proteins, non-starchy polysaccharides along with lipids and polyphenols interacted with starch and formed ordered assemblies. Furthermore, non-starchy polysaccharides and polyphenols showed robust abilities to reduce activities of α-amylase and α-glucosidase. Accordingly, it can be concluded that dietary compounds lowered starch digestion mainly by three modes: (i) prevented ordered structures from disruption and formed ordered assemblies chaperoned with these dietary compounds; (ii) formed physical barriers and prevented enzymes from accessing/binding to starch; (iii) reduced enzymes activities. Dietary compounds showed great potentials in lowering starch enzymatic digestion, thereby modulating postprandial glucose response to food and preventing or treating type II diabetes disease.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou, China
- *Correspondence: Chengdeng Chi
| | - Miaomiao Shi
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yingting Zhao
- Center for Nutrition and Food Sciences, The University of Queensland, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD, Australia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Meiying Wang
- School of Engineering, University of Guelph, Guelph, ON, Canada
- Meiying Wang
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28
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Adewale P, Yancheshmeh MS, Lam E. Starch modification for non-food, industrial applications: Market intelligence and critical review. Carbohydr Polym 2022; 291:119590. [DOI: 10.1016/j.carbpol.2022.119590] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 04/20/2022] [Accepted: 05/05/2022] [Indexed: 12/15/2022]
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29
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In-vitro digestibility of rice starch and factors regulating its digestion process: A review. Carbohydr Polym 2022; 291:119600. [DOI: 10.1016/j.carbpol.2022.119600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 12/14/2022]
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30
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Zhao J, Wang Z, Xu D, Sun X. Advances on Cyclocarya paliurus polyphenols: Extraction, structures, bioactivities and future perspectives. Food Chem 2022; 396:133667. [PMID: 35853374 DOI: 10.1016/j.foodchem.2022.133667] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 06/17/2022] [Accepted: 07/08/2022] [Indexed: 11/26/2022]
Abstract
Cyclocaryapaliurus (C. paliurus) is an edible and medicinal plant, distributed in southern China. As a kind of new food raw material, the leaves of C. paliurus are processed as tea products in daily life. C. paliurus is recognized as a good source to polyphenols, showing excellent bioactivities, which has attracted more and more attention. Polyphenols are important functional bioactive components in C. paliurus. C. paliurus polyphenols perform nutritional functions in anti-diabetes, anti-hyperlipidemic, anti-obesity, anti-oxidant, and other activities. In this review, we summarize the research progress of extraction technologies, structural characteristics, and bioactivities of C. paliurus polyphenols. Other potential functions of C. paliurus polyphenols are prospected. This review provides a reference for further research and applications of C. paliurus polyphenols in a field of functional food and medicines.
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Affiliation(s)
- Jinjin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhangtie Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
| | - Deping Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
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31
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Pulsed light, Pulsed Electric Field and Cold plasma modification of Starches: Technological Advancements & Effects on Functional Properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01487-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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32
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Castro‐Mendoza MP, Navarro‐Cortez RO, Hernández‐Uribe JP, Bello‐Pérez LA, Vargas‐Torres A. Sweet potato color variety and flour production drying method determine bioactive compound content and functional properties of flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Ricardo O. Navarro‐Cortez
- Instituto de Ciencias Agropecuarias (ICAP) Universidad Autónoma del Estado de Hidalgo Tulancingo de Bravo Mexico
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias Agropecuarias (ICAP) Universidad Autónoma del Estado de Hidalgo Tulancingo de Bravo Mexico
| | | | - Apolonio Vargas‐Torres
- Instituto de Ciencias Agropecuarias (ICAP) Universidad Autónoma del Estado de Hidalgo Tulancingo de Bravo Mexico
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33
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Phenolics from sea buckthorn (Hippophae rhamnoides L.) modulate starch digestibility through physicochemical modifications brought about by starch – Phenolic molecular interactions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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34
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35
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Caffeoyl substitution decreased the binding and inhibitory activity of quinic acid against α-amylase: The reason why chlorogenic acid is a relatively weak enzyme inhibitor. Food Chem 2022; 371:131278. [PMID: 34808763 DOI: 10.1016/j.foodchem.2021.131278] [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: 08/09/2021] [Revised: 09/15/2021] [Accepted: 09/28/2021] [Indexed: 12/26/2022]
Abstract
α-Amylase inhibition of chlorogenic acid (CHA) and its component moieties including quinic acid (QA) and caffeic acid (CA) were characterized by IC50, inhibition kinetics, fluorescence quenching, isothermal titration calorimetry, differential scanning calorimetry and molecular docking. QA was found with the highest inhibitory activity in a competitive-mode, and caffeoyl substitution significantly decreased its inhibition but maintained inhibition type. Interestingly, QA hardly quenched α-amylase fluorescence, while CA quenched that significantly without inhibitory activity. This resulted from lack of aromatic ring in QA that can form π-conjugation with α-amylase fluorescent residues. Besides, the binding constant of QA with α-amylase was higher than CHA. Additionally, QA and CA decreased but CHA remained α-amylase thermal stability, indicating that change in α-amylase spatial structure was related with enzyme residue sites involved in interactions with inhibitors, instead of with inhibition effect. Conclusively, caffeoyl substitution decreased α-amylase inhibition of QA through reducing its binding affinity to the enzyme.
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36
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Chen J, Yang S, Zhang M, Shan C, Chen Z. Effects of potato starch on the characteristics, microstructures, and quality attributes of
indica
rice flour and instant rice noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15580] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jin Chen
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Sha Yang
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Mengna Zhang
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Changsong Shan
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
| | - Zhigang Chen
- Glycomics and Glycan Bioengineering Research Center College of Food Science &Technology Nanjing Agricultural University Nanjing 210095 PR China
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37
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Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103330] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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38
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Ji S, Xu T, Huang W, Gao S, Zhong Y, Yang X, Ahmed Hassan M, Lu B. Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride. Food Chem 2021; 370:130922. [PMID: 34537429 DOI: 10.1016/j.foodchem.2021.130922] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022]
Abstract
Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS (P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (ΔH) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ-OSA-CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.
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Affiliation(s)
- Shengyang Ji
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Weisu Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China
| | - Sunan Gao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Mohamed Ahmed Hassan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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39
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Li X, Lei S, Liu L, Zhang Y, Zheng B, Zeng H. Synergistic effect of lotus seed resistant starch and short-chain fatty acids on mice fecal microbiota in vitro. Int J Biol Macromol 2021; 183:2272-2281. [PMID: 34097970 DOI: 10.1016/j.ijbiomac.2021.06.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 05/24/2021] [Accepted: 06/02/2021] [Indexed: 12/12/2022]
Abstract
This study aimed to investigate the synergistic effect of lotus seed resistant starch (LRS) and short-chain fatty acids (SCFAs) on mice fecal bacterial flora and the contents of SCFAs in vitro. Following 24 h of fermentation, 16S rRNA analysis revealed several differences in the fecal microbiota community structure among primal bacteria (PB), LRS and different SCFAs combined with LRS groups (SCFAs-LRS). The LRS group increased the relative abundance of Lactobacillus, Allobaculum, Clostridium, Bacteroides and Prevotella. Among the SCFAs-LRS group, AA-LRS increased the relative abundance of Prevotella, and Bacillus. PA-LRS increased abundance of Sphingomonas and the BA-LRS group significantly increased the relative abundance of Rhizobiales, Brucellaceae and Ochrobactrum. Meanwhile, propionic acid and BA productions significantly increased in the BA-LRS group. The SCFAs-LRS group elicited a beneficial effect on the fecal microbiota by increasing production of SCFAs. We highlight the fact that the combination of LRS and SCFA can increase the contents of SCFAs produced by mice fecal microbiota. In short, the combination of LRS and SCFA can influence intestinal flora by promoting the growth of beneficial bacteria and can serve as new prebiotics for promoting health and disease management.
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Affiliation(s)
- Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lu Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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40
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Zhang Z, Bao J. Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhongwei Zhang
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
| | - Jinsong Bao
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
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Kittipongpatana N, Wiriyacharee P, Phongphisutthinant R, Chaipoot S, Somjai C, Kittipongpatana OS. Resistant Starch Contents of Starch Isolated from Black Longan Seeds. Molecules 2021; 26:3405. [PMID: 34199868 PMCID: PMC8200116 DOI: 10.3390/molecules26113405] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/02/2021] [Accepted: 06/03/2021] [Indexed: 12/15/2022] Open
Abstract
A large quantity of longan fruits (Dimocarpus longan Lour.) produced annually are processed into many products, one of which is black longan, from which the dried, dark-brown meat has been used medicinally in traditional medicine, while the starch-containing seeds are discarded. In this study, starch samples (BLGSs) were isolated from seeds of black longan fruits prepared using varied conditions. The in vitro digestibility was determined in comparison with those extracted from fresh (FLGS) and dried (DLGS) seeds. Scanning electron microscopy (SEM), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy were employed to evaluate the starch properties. The results showed that the yields of FLGS, DLGS, and BLGSs were 20%, 23%, and 16-22% w/w, respectively. SEM images showed starch granules of mixed shapes, with sizes up to 15 µm in all samples. XRD patterns confirmed an A-type crystallinity for FLGS and DLGS, with strong refraction peaks at 2θ = 15°, 17°, 18°, and 23°, while BLGSs also showed detectable peaks at 2θ = 10° and 21°, which suggested V-type structures. Thermal properties corroborated the changes by showing increases in peak gelatinization temperature (Tp) and enthalpy energy (ΔH) in BLGSs. The paste viscosity of BLGSs (5% w/w) decreased by 20-58% from that of FLGS. The FTIR peak ratio at 1045/1022 and 1022/995 cm-1 also indicated an increase in ordered structure in BLGSs compared to FLGS. The significant increase in the amounts of slowly digestible starch (SDS) and resistant starch (RS) in BLGSs compared to FLGS, especially at a prolonged incubation time of 20 (4.2×) and 30 days (4.1×), was proposed to be due to the heat-induced formation of starch inclusion with other components inside the seed during the black longan production process. Thus, black longan seed could be a new source of starch, with increased RS content, for potential use in the food and related industries.
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Affiliation(s)
- Nisit Kittipongpatana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center for Agricultural Innovation, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Pairote Wiriyacharee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.W.); (C.S.)
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.C.)
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Rewat Phongphisutthinant
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.C.)
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Supakit Chaipoot
- Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand; (R.P.); (S.C.)
| | - Chalermkwan Somjai
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (P.W.); (C.S.)
| | - Ornanong S. Kittipongpatana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center for Agricultural Innovation, Chiang Mai University, Chiang Mai 50200, Thailand
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