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Hou Y, Luo S, Li Z, Zhang H, Chen T, Liu C. Extrusion treatment of rice bran insoluble fiber generates specific niches favorable for Bacteroides during in vitro fermentation. Food Res Int 2024; 190:114599. [PMID: 38945569 DOI: 10.1016/j.foodres.2024.114599] [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: 11/01/2023] [Revised: 06/03/2024] [Accepted: 06/03/2024] [Indexed: 07/02/2024]
Abstract
To investigate the morphological changes of insoluble fiber and their effects on microbiota modulation, particularly Bacteroides, rice bran insoluble fibers were extruded at different feed moisture levels (E20, E40, and E60). The physicochemical properties and SEM revealed that E20 exhibited the highest water holding capacity and displayed the most fragmented edges. E40 had the highest swelling holding capacity and displayed the most lamellar gaps. E60 showed minimal change in physicochemical properties but had a rough surface. After 48h fermentation, E40 showed the highest levels of Bacteroides and SCFAs. E20 and E60 resulted in a modest increase in Bacteroides abundance. SEM showed that bacteria were attached to fragmented edges, loosened lamellar gaps, and rough surfaces of the extruded insoluble fibers. The results suggested that Bacteroides gained a competitive advantage within the extrusion treatment created structural changes. Extrusion treatment can be used to generate specific niches favorable for Bacteroides.
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Affiliation(s)
- Yaqin Hou
- The State Key Laboratory of Food Science and Resources, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China
| | - Shunjing Luo
- The State Key Laboratory of Food Science and Resources, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China
| | - Zhongxia Li
- BYHEALTH Institute of Nutrition & Health, Guangzhou 510663, China
| | - Huibin Zhang
- The State Key Laboratory of Food Science and Resources, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China
| | - Tingting Chen
- The State Key Laboratory of Food Science and Resources, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang, Jiangxi 330200, China.
| | - Chengmei Liu
- The State Key Laboratory of Food Science and Resources, School of Food Science & Technology, Nanchang University, 235 East Nanjing Road, Nanchang, Jiangxi 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang, Jiangxi 330200, China.
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Gao H, Wang Z, Dai Y, Zeng J, Li W. Effects of chia seed gum on the physicochemical properties of frozen dough and the quality of dumplings. Int J Biol Macromol 2023; 253:127280. [PMID: 37806419 DOI: 10.1016/j.ijbiomac.2023.127280] [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: 02/26/2023] [Revised: 10/04/2023] [Accepted: 10/05/2023] [Indexed: 10/10/2023]
Abstract
This study was designed to investigate the properties of chia seed gum (CSG) and its use in frozen dough. The CSG prepared by vacuum freeze-drying had the lowest water separation (4.22 ± 0.11 %) after three freeze-thaw cycles and the best color among the samples. The addition of 0.4 % to 1.0 % CSG significantly increased the peak, trough and final viscosity and decreased the breakdown and setback of the flour. The water absorption and cooking stability of the dough increased with increasing CSG content. The addition of 0.8 %-1.0 % CSG significantly increased the content of strongly bound water in dough during frozen storage. The CSG improved the texture of dough, and there were no significant differences in hardness, springiness, cohesiveness or chewiness of dough with 0.8 %-1.0 % CSG during frozen storage for 30 days. The cooking loss rate and the cracking rate of the dumpling wrappers with 0.8 % CSG were reduced by 2.31 % and 21.34 %, respectively. In conclusion, CSG can be used to improve the quality of wheat dough and its products and has promising applications in flour products.
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Affiliation(s)
- Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China.
| | - Zhaojun Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yunfei Dai
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Xinxiang Key Laboratory of Development and Quality Control of Frozen Flour Products, Xinxiang 453003, China; Grain Deep Processing Product Quality Improvement Engineering Technology Research Center of Henan Province, Xinxiang 453003, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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Xia Y, Meng P, Liu S, Tan Z, Yang X, Liang L, Xie F, Zhang H, Wang G, Xiong Z, Lo J, Ai L. Structural and Potential Functional Properties of Alkali-Extracted Dietary Fiber From Antrodia camphorata. Front Microbiol 2022; 13:921164. [PMID: 35875549 PMCID: PMC9301256 DOI: 10.3389/fmicb.2022.921164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Accepted: 05/30/2022] [Indexed: 11/27/2022] Open
Abstract
Antrodia camphorata is rich in a variety of bioactive ingredients; however, the utilization efficiency of the residue of A. camphorata is low, resulting in serious waste. It is necessary to deeply study the functional components of A. camphorata residues to achieve high-value utilization. In this study, the components, structural characteristics, and functional properties of alkali-extracted dietary fiber extracted from residues of A. camphorata (basswood and dish cultured fruiting body, respectively) were investigated. There were similar components and structural characteristics of ACA-DK (extract from basswood cultured) and ACA-DF (extract from dish cultured). The two alkali-extracted dietary fiber were composed of mainly cellulose and xylan. However, ACA-DK has better adsorption capacities than ACA-DF on lipophilic substances such as oil (12.09 g/g), cholesterol (20.99 mg/g), and bile salts (69.68 mg/g). In vitro immunomodulatory assays stated that ACA-DK had a good effect on promoting the proliferation of RAW 264.7 cells and can activate cell phagocytosis, NO synthesis, and other immune capabilities. The edible fungus A. camphorata is a good source of functional dietary fiber. The alkali-extracted dietary fiber of A. camphorata might be used as a functional ingredient in the medicine and food industry.
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Affiliation(s)
- Yongjun Xia
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Peng Meng
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Shaodong Liu
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhuoming Tan
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Xi Yang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Lihong Liang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Fan Xie
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Hui Zhang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Guangqiang Wang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhiqiang Xiong
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Jenyu Lo
- Honest and Humble Biotechnology Co., Ltd., New Taipei City, China
| | - Lianzhong Ai
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
- *Correspondence: Lianzhong Ai
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4
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Effect of preparation methods on physiochemical and functional properties of yeast β-glucan. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113284] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Microstructure, physicochemical properties, and adsorption capacity of deoiled red raspberry pomace and its total dietary fiber. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112478] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Ahmed F. Hypoglycemic Potential of Basella alba Linn. - An In Vitro Study. ARCHIVES OF PHARMACY PRACTICE 2022. [DOI: 10.51847/ue5rg9zrch] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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Benítez V, Rebollo-Hernanz M, Aguilera Y, Bejerano S, Cañas S, Martín-Cabrejas MA. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix. Food Funct 2021; 12:1097-1110. [PMID: 33427263 DOI: 10.1039/d0fo02295k] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The dietary fibre and phenolic contents and the functional properties of extruded coffee parchment flour were studied to evaluate its possible use as an ingredient rich in dietary fibre (DF) with potential antioxidant, hypoglycaemic and hypolipidemic properties in extruded products. Coffee parchment flour treated at 160-175 °C and 25% moisture feed showed higher DF (84.3%) and phenolic contents (6.5 mg GAE per g) and antioxidant capacity (32.2 mg TE per g). The extrusion process favoured the release of phenolic compounds from the fibre matrix. Phytochemicals liberated during in vitro simulated digestion exhibited enhanced antioxidant capacity and attenuated reactive oxygen species in intestinal cells (IEC-6). However, the physicochemical and techno-functional properties were just affected by extrusion at high temperature, although extruded coffee parchment flours exhibited lower bulk density and higher swelling capacity than non-extruded ones. Extruded coffee parchment preserved the glucose adsorption capacity and enhanced the α-amylase in vitro inhibitory capacity (up to 81%). Moreover, extruded coffee parchment maintained the ability to delay glucose diffusion and exhibited improved capacity to retard starch digestion in the gastrointestinal tract. The extrusion of coffee parchment flours preserved the cholesterol-binding ability and augmented the capacity of this ingredient to bind bile salts, favouring the inhibition of pancreatic lipase by coffee parchment. These discoveries generate knowledge of the valorisation of coffee parchment as a food dietary fibre ingredient with antioxidant, hypoglycaemic, and hypolipidemic properties that are enhanced by the release of phenolic compounds from the fibre matrix through the production of extruded products.
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Affiliation(s)
- Vanesa Benítez
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Yolanda Aguilera
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Sheila Bejerano
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Silvia Cañas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María A Martín-Cabrejas
- Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Khushbu S, Sunil CK, Chidanand DV, Jaganmohan R. Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13237] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- S. Khushbu
- Indian Institute of Food Processing Technology Thanjavur Tamil Nadu India
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Liang R, Huang J, Wu X, Fan J, Xu Y, Wu C, Jin Y, Zhou R. Effect of raw material and starters on the metabolite constituents and microbial community diversity of fermented soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5687-5695. [PMID: 31150112 DOI: 10.1002/jsfa.9830] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 05/25/2019] [Accepted: 05/26/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The quality of soy sauce is strongly affected by microorganisms and raw materials (defatted soybean or whole soybean). The present study investigated the effect of two types of fortified pattern, including inoculation with starters (Tetragenococcus halophilus combined with Zygosaccharomyces rouxii and Candida versatilis), and adding culture medium (saccharified rice flour solution), on the metabolite profiles and microbial community of soy sauce produced from defatted soybean (DP) and whole soybean (HD). Relationships between microbes and volatiles, and their interactions, were shown. RESULTS The dominant metabolites differed in the soy sauce samples except for isoflavones. Alcohols and phenols were higher in DP moromi. Two classes of dominant esters, long-chain fatty acid esters (LFAE) and unsaturated-short-chain fatty acid esters (USFAE), were higher in HD moromi than DP. Weissella, Leuconostoc, and Aspergillus were the dominant microbes. Leuconostoc, and Aspergillus increased, and Weissella decreased in moromi inoculated with starters compared with a control. Similar changes to Leuconostoc were observed in moromi added culture medium. CONCLUSIONS The microbes were responsible for the formation of volatiles. The intergeneric interactions with microbes were affected by fortified pattern. The effect of starters or culture medium on microbial community and metabolites of soy sauce depended on the raw material. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ru Liang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Xueming Wu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Jun Fan
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Yi Xu
- Sichuan provincial condiment additives Engineering Technology Research Center Qianhe Condiment Co., Ltd, Meishan, China
| | - Chongde Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Yao Jin
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
| | - Rongqing Zhou
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, China
- National Research Center of Solid-State Brewing, Lu Zhou Liao Jiao Co., Ltd, Luzhou, China
- National Engineering Laboratory for Clean Technology of Leather Production, Sichuan University, Chengdu, China
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10
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Benitez V, Rebollo-Hernanz M, Hernanz S, Chantres S, Aguilera Y, Martin-Cabrejas MA. Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Res Int 2019; 122:105-113. [PMID: 31229061 DOI: 10.1016/j.foodres.2019.04.002] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/21/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
Abstract
Coffee parchment was evaluated as a potential dietary fiber ingredient. For this purpose, dietary fiber was extracted by enzymatic and non-enzymatic methods and its physicochemical and in vitro hypoglycemic and hypolipidemic properties were investigated. Results revealed that coffee parchment (flakes and flour) was a good source of insoluble dietary fiber (IDF), mainly composed by xylans (35%), lignin (32%), and cellulose (12%). From results, the IDF extraction seemed not to be required the use of enzymes. Coffee parchment did not stand out by its content of phenolic compounds and antioxidant capacity, but milling process improved them. Due to its physical structure, coffee parchment flakes exhibited high oil holding capacity (3.8 mg L-1), gelation capacity (8%) besides hydration properties, including water holding (3.4 mg L-1), absorption (3.0 mg L-1) and swelling (14 mg L-1) capacities. Its flour and water-insoluble residue showed lower capacities. Nevertheless, these coffee parchment samples presented effective in vitro hypoglycemic properties, showing high glucose adsorption capacity (50-200 mmol L-1), and capacity to decrease its diffusion (13%), and to inhibit α-amylase (52%) that led to lower starch digestibility (until 46%); and also, outstanding in vitro hypolipidemic properties, as inhibition of pancreatic lipase (43%) and binding of cholesterol and sodium cholate (16.6 and 35.3 mg g-1, respectively). These results provide valuable information for the potential use of coffee parchment as new food DF ingredient.
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Affiliation(s)
- Vanesa Benitez
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Miguel Rebollo-Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Sara Hernanz
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Silvia Chantres
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Yolanda Aguilera
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Maria A Martin-Cabrejas
- Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049 Madrid, Spain; Department of Agricultural Chemistry and Food Science, Faculty of Science, C/ Francisco Tomás y Valiente, 7., Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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11
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Orifici SC, Capitani MI, Tomás MC, Nolasco SM. Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4495-4500. [PMID: 29479705 DOI: 10.1002/jsfa.8974] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 02/16/2018] [Accepted: 02/16/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Chia mucilage has potential application as a functional ingredient; advances on maximizing its extraction yield could represent a significant technological and economic impact for the food industry. Thus, first, the effect of mechanical agitation time (1-3 h) on the exudation of chia mucilage was analyzed. Then, response surface methodology was used to determine the optimal combination of the independent variables temperature (15-85 °C) and seed: water ratio (1: 12-1: 40.8 w/v) for the 2 h exudation that give maximum chia mucilage yield. Experiments were designed according to central composite rotatable design. RESULTS A second-order polynomial model predicted the variation in extraction mucilage yield with the variables temperature and seed: water ratio. The optimal operating conditions were found to be temperature 85 °C and a seed: water ratio of 1: 31 (w/v), reaching an experimental extraction yield of 116 ± 0.21 g kg-1 (dry basis). The mucilage obtained exhibited good functional properties, mainly in terms of water-holding capacity, emulsifying activity, and emulsion stability. CONCLUSION The results obtained show that temperature, seed: water ratio, and exudation time are important variables of the process that affect the extraction yield and the quality of the chia mucilage, determined according to its physicochemical and functional properties. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Stefania C Orifici
- TECSE, Departamento Ingeniería Química, Facultad de Ingeniería y Tecnología de los Alimentos, UNCPBA, Avenida del Valle 5737, Olavarría, Buenos Aires, Argentina
| | - Marianela I Capitani
- TECSE, Departamento Ingeniería Química, Facultad de Ingeniería y Tecnología de los Alimentos, UNCPBA, Avenida del Valle 5737, Olavarría, Buenos Aires, Argentina
- CCT Tandil (CONICET), Pinto 399, 7000, Tandil, Buenos Aires, Argentina
| | - Mabel C Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CCT La Plata (CONICET), Facultad de Ciencias Exactas, UNLP, 47 y 116, 1900, La Plata, Buenos Aires, Argentina
| | - Susana M Nolasco
- TECSE, Departamento Ingeniería Química, Facultad de Ingeniería y Tecnología de los Alimentos, UNCPBA, Avenida del Valle 5737, Olavarría, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), Buenos Aires, Argentina
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12
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Benítez V, Mollá E, Martín-Cabrejas MA, Aguilera Y, Esteban RM. Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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13
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Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.07.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Qi J, Yokoyama W, Masamba KG, Majeed H, Zhong F, Li Y. Structural and physico-chemical properties of insoluble rice bran fiber: effect of acid–base induced modifications. RSC Adv 2015. [DOI: 10.1039/c5ra15408a] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Various acid–base regimes induced structural and physicochemical modifications of IRBF.
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Affiliation(s)
- Jing Qi
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | | | - Kingsley George Masamba
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Hamid Majeed
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Fang Zhong
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
| | - Yue Li
- Key Laboratory of Food Colloids and Biotechnology
- Ministry of Education
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
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An EM, Lee JK, Choi YS, Kim YH, Shin HS. Physicochemical Properties of Wheat Bran in Different Areas Prepared by a High-pressure Homogenizer Process. ACTA ACUST UNITED AC 2014. [DOI: 10.9721/kjfst.2014.46.4.404] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2014; 2014:241053. [PMID: 26904622 PMCID: PMC4745557 DOI: 10.1155/2014/241053] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 02/23/2014] [Accepted: 02/26/2014] [Indexed: 11/17/2022]
Abstract
Chia (Salvia hispanica L.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives. The extracted chia gum contained 26.2% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG). Proximal composition and physicochemical characterization showed these fractions to be different (P < 0.05). The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (110.5 g water/g fiber) and water-binding capacities (0.84 g water/g fiber). The FCG had greater oil-holding capacity (25.7 g oil/g fiber) and water absorption capacity (44 g water/g fiber). In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type. PDCG had more viscosity than FCG. Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry.
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Chen KI, Erh MH, Su NW, Liu WH, Chou CC, Cheng KC. Soyfoods and soybean products: from traditional use to modern applications. Appl Microbiol Biotechnol 2012; 96:9-22. [PMID: 22872103 DOI: 10.1007/s00253-012-4330-7] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2012] [Revised: 07/19/2012] [Accepted: 07/21/2012] [Indexed: 01/12/2023]
Abstract
Soybean products (soyfoods), reported as potential functional foods, are implicated in several health-enhancing properties, such as easing the symptoms of postmenopausal women, reducing the risk of osteoporosis, preventing cardiovascular disease, and antimutagenic effects. Isoflavone, for example, is one of the most important compounds abundantly found in soybean, mainly accounting for the health-enhancing properties as mentioned earlier. However, most biological activities of isoflavones are mainly attributed to their aglycone forms. It has also been demonstrated that isoflavone aglycones are absorbed faster and in greater amount than their glycosides in human intestines. Fortunately, deglycosylation of isoflavones can be achieved during fermentation process by several strains such as lactic acid bacteria, basidiomycetes, filamentous fungus, and Bacillus subtilis with their β-glucosidase activity. This article presents an overview of soybean's chemistry, application, state-of-the-art advances in soybean fermentation processing and products as well as their applications in food and pharmaceutical industries. Different compounds, such as isoflavone, dietary fibers, and proteins which exhibit significant bioactivities, are summarized. The roles of different microorganisms in bioconversion and enhancement of bioactivities of fermented soybean are also discussed.
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Affiliation(s)
- Kuan-I Chen
- Graduate Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
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Benítez V, Mollá E, Martín-Cabrejas MA, Aguilera Y, López-Andréu FJ, Esteban RM. Onion (Allium cepa L.) by-products as source of dietary fiber: physicochemical properties and effect on serum lipid levels in high-fat fed rats. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1674-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand. Food Chem 2011; 127:455-60. [DOI: 10.1016/j.foodchem.2010.12.153] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2010] [Revised: 11/10/2010] [Accepted: 12/31/2010] [Indexed: 11/21/2022]
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Benítez V, Mollá E, Martín-Cabrejas MA, Aguilera Y, López-Andréu FJ, Esteban RM. Effect of sterilisation on dietary fibre and physicochemical properties of onion by-products. Food Chem 2011; 127:501-7. [DOI: 10.1016/j.foodchem.2011.01.031] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2010] [Revised: 11/17/2010] [Accepted: 01/06/2011] [Indexed: 11/26/2022]
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Genovese MI, Barbosa ACL, Pinto MDS, Lajolo FM. Commercial soy protein ingredients as isoflavone sources for functional foods. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2007; 62:53-8. [PMID: 17333396 DOI: 10.1007/s11130-007-0041-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
The knowledge of the contents and profile of isoflavones present in soy protein ingredients, as well as the effect of industrial processing, is important for the development of functional foods rich in these compounds. The results obtained here showed that the total isoflavone content varied significantly among products. For defatted and whole soy flours the total isoflavone content ranged from 120 to 340 mg/100 g, for soy protein isolates from 88 to 164 mg/100 g, and for commercial textured soy proteins, from 66 to 183 mg/100 g (wet basis, expressed as aglycones). The highest isoflavone content was found for soy hypocotyl flours, from 542 to 851 mg/100 g. Compared to hypocotyl and whole and defatted flours, soy ingredients presented a decrease of malonylglycosides and deesterified beta-glycosides with a significant increase in the percentage of aglycones, mainly for soy fibers (65-76%). While defatting was shown to cause isoflavone concentration without altering conjugation, extrusion process caused destruction of isoflavones and a significant increase in the amount of acetylglycosides, but this effect was less intense for the concentrates. From the results obtained it can be concluded that differences in isoflavone concentration and profile may be related to oscillations in the isoflavone content present in the raw material and to the type of processing.
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Affiliation(s)
- Maria Inés Genovese
- Departamento de Alimentos e Nutrição Experimental, Universidade de São Paulo, Av Prof Lineu Prestes, 580, Bloco 14, Cep 05508-900, São Paulo, SP, Brazil.
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