1
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Wang L, Huang Y, Ren Y, Wang H, Ding Y, Ren G, Wang T, Li Z, Qiu J. Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes. Food Chem 2024; 451:139350. [PMID: 38663246 DOI: 10.1016/j.foodchem.2024.139350] [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: 03/09/2024] [Accepted: 04/10/2024] [Indexed: 05/26/2024]
Abstract
The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a "resistant-to-digestion".
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Affiliation(s)
- Libo Wang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China.
| | - Yilin Huang
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yanjuan Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Haoran Wang
- College of Food Science and Engineering, Beijing University of Agriculture, Changping, Beijing 102206, China
| | - Yue Ding
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Guangyue Ren
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Tongtong Wang
- Institute of Quality Standard and Testing Technology for Agri-Products, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Food Safety and Quality, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Zaigui Li
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China.
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2
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Seong HJ, Kim H, Cho JY, Yang KY, Nam SH. Modulating flavanone compound for reducing the bitterness and improving dietary fiber, physicochemical properties, and anti-adipogenesis of green yuzu powder by enzymatic hydrolysis. Food Chem X 2024; 22:101329. [PMID: 38623509 PMCID: PMC11016862 DOI: 10.1016/j.fochx.2024.101329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 04/17/2024] Open
Abstract
Yuzu (Citrus junos Sieb.) is a peel-edible fruit with a pleasant aroma, but its bitter taste can impact consumer appeal. In this study, an efficient enzymatic method reduced bitterness in green yuzu powder (GYP). Cellulase KN and naringinase from Aspergillus oryzae NYO-2 significantly decreased naringin and neohesperidin content by over 87 %, while increasing total dietary fiber and soluble dietary fiber by up to 10 % and 51 %, respectively. Insoluble dietary fiber decreased by up to 22 %. Cellulose, hemicellulose, lignin, and pectin contents in enzyme-treated YP decreased by 1.15-2.00-fold, respectively. Enzyme-treated GYP exhibited improved physicochemical properties, including enhanced solubility, oil-holding capacity, and water swelling capacities. 3T3-L1 cells treated with cellulase-treated GYP and naringinase-treated GYP showed lower lipid accumulation and higher lipolysis capability than GYP, along with decreased fatty acid synthase contents. These findings suggest that enzyme-treated GYP holds potential as a functional ingredient in the food industry.
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Affiliation(s)
- Hyeon-Jun Seong
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Center for Food and Bioconvergence, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, Republic of Korea
| | - Jeong-Yong Cho
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Seung-Hee Nam
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
- Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju, Republic of Korea
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3
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Liu T, Lei H, Zhen X, Liu J, Xie W, Tang Q, Gou D, Zhao J. Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry-A review. Food Chem 2024; 458:140154. [PMID: 38944924 DOI: 10.1016/j.foodchem.2024.140154] [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: 01/30/2024] [Revised: 04/09/2024] [Accepted: 06/16/2024] [Indexed: 07/02/2024]
Abstract
Recent research has primarily focused on strategies for modifying insoluble dietary fiber (IDF) to enhance its performance and functionality. IDF is obtained from various inexpensive sources and can be manipulated to alter its biological effects, making it possible to revolutionize food processing and nutrition. In this review, multiple IDF modification techniques are thoroughly examined and discussed, with particular emphasis on the resulting changes in the physicochemical properties, biological activities, and microstructure of the fiber. An extensive overview of the practical applications of modified IDF in food processing is provided. Our study aims to raise awareness about the vast possibilities presented by modified IDF and encourage further exploration and utilization of this field in the realm of food production.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jiaxing Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Wenlong Xie
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Qilong Tang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China.
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4
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Wang J, Zhang X, Li S, Wang Y, Zhang M, Chen H. Steam explosion-assisted grinding improves the functional properties and antioxidant activity of Java tea-leaf powders (Clerodendranthus spicatus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38822620 DOI: 10.1002/jsfa.13627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 05/11/2024] [Accepted: 05/11/2024] [Indexed: 06/03/2024]
Abstract
BACKGROUND Java tea is widely consumed and has multiple health effects. This study established a steam explosion (SE) pretreatment method to prepare Java tea-leaf powders. The physicochemical, functional properties, phenolic extraction, and antioxidant activity of Java tea-leaf powders produced by simple and SE-assisted milling methods were investigated. RESULTS In comparison with simple milling, SE pretreatment broke the cell wall effectively and reduced the particle size of Java tea-leaf powders. Steam explosion-treated powders showed higher values for sensory signals, bulk and tap density, and for the water solubility index. After SE treatment, the adsorption capacities to glucose, soybean oil, and cholesterol of leaf powders were increased by up to 55, 95, and 80% respectively. The extracts from SE-treated powders also showed higher total polyphenol content and antioxidant activity. CONCLUSION Steam explosion treatment is helpful for the improvement of functional properties and antioxidant activity, which can benefit the development and application of Java tea-leaf powders. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jia Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Faculty of Medicine, Tianjin University, Tianjin, P. R. China
- School of Medicine, Shanxi Datong University, Datong, P. R. China
| | - Xiaoyu Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Faculty of Medicine, Tianjin University, Tianjin, P. R. China
| | - Shuqin Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Faculty of Medicine, Tianjin University, Tianjin, P. R. China
| | - Yajie Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Faculty of Medicine, Tianjin University, Tianjin, P. R. China
| | - Min Zhang
- Tianjin Agricultural University, Tianjin, P. R. China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, People's Republic of China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Faculty of Medicine, Tianjin University, Tianjin, P. R. China
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5
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Yang B, Li K, Niu M, Wei J, Zhao S, Jia C, Xu Y. Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice. Int J Biol Macromol 2024; 272:132905. [PMID: 38862317 DOI: 10.1016/j.ijbiomac.2024.132905] [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: 03/01/2024] [Revised: 05/26/2024] [Accepted: 06/02/2024] [Indexed: 06/13/2024]
Abstract
Wheat bran is an abundant yet underutilized agricultural byproduct. Herein, the insoluble dietary fiber from wheat bran (WBIDF) was ultra-milled to investigate its impact on physicochemical properties and gastrointestinal emptying. SEM and CLSM showed that the laminar structure of WBIDF was disrupted as the particle size was significantly reduced. In the similar characteristic peaks appearing at 3410, 2925, 1635, 1041, and 895 cm-1 in the FT-IR spectra and at 2940, 1593, 1080, and 526 cm-1 in the Raman spectra, the peak intensity was increased as the particle size decreased. It may be that the hydrogen bonding between cellulose, hemicellulose, or other macromolecules was enhanced. X-ray diffraction showed cellulose type I results for all five samples. Correspondingly, the water-holding, swelling, and oil-holding capacities increased by 75.33 %, 52.62 %, and 75.00 %, respectively, in WBIDF-CW1.8 compared with WBIDF-CWy. Additionally, smaller particle sizes had lower viscosity, thereby enhancing intestinal propulsion and gastric emptying rates. Enhanced contact of the cecal tissue growth factor with the intestinal mucosa delayed ghrelin secretion and stimulated the secretion of motilin, gastrin, and cholecystokinin. In conclusion, the particle sizes of WBIDF were reduced through ultramicro-grinding, leading to altered structure, enhanced hydration and oil-holding capacities, decreased viscosity, and improved gastrointestinal emptying capacity.
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Affiliation(s)
- Bingqian Yang
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Kaikai Li
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Meng Niu
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China; Guangxi Yangxiang Co., Ltd., Guigang 537100, China.
| | - Jianying Wei
- Guangxi Yangxiang Co., Ltd., Guigang 537100, China
| | - Siming Zhao
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yan Xu
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
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6
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Jeong H, Rani Das P, Kim H, Im AE, Lee BB, Yang KY, Nam SH. A combination of commercial and traditional food-source-derived enzymatic treatment acts as a potential tool to produce functional yuzu ( Citrus junos) powder. Food Chem X 2023; 20:100918. [PMID: 38144855 PMCID: PMC10740101 DOI: 10.1016/j.fochx.2023.100918] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 09/05/2023] [Accepted: 10/01/2023] [Indexed: 12/26/2023] Open
Abstract
Enzymatic modifications have been applied in citrus to enhance their physicochemical and biological properties and reduce their bitterness. Notwithstanding, research on the combination of enzyme treatment of yuzu is lacking. In this study, yuzu was treated with a combination of isolated cellulase NY203, pectinase UF, and cellulase KN, and this enzymatic treatment was found to increase monosaccharide, naringenin, and hesperetin levels. In contrast, dietary fiber, cellulose, hemicellulose, lignin, and pectin levels were decreased. Moreover, the enzymes disintegrated the inner and outer surface structures and chemical bonding of yuzu, thus improving its solubility rate, water-holding capacity, oil-adsorption capacity, cholesterol-binding capacity, and water-swelling capacity. Furthermore, NY203 + UF + KN combination treatment reduced the bitterness of treated yuzu by 50 % compared with the control. Additionally, NY203 + UF + KN treatment yielded a 28 % decrease in lipid accumulation and two-fold higher lipolytic activity in 3T3L-1 adipocytes. These findings are potentially beneficial to the food/nutraceutical industries regarding functional yuzu powder production.
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Affiliation(s)
- Hana Jeong
- Department of Integrative Food, Bioscience and Biotechnology & Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Protiva Rani Das
- Plant Science Department, University of Tennessee, Knoxville, TN 37922, USA
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bio-science and Technology, Seoul National University, Pyeonchang-gun, Gangwon-do 25354, Republic of Korea
| | - Ae Eun Im
- Department of Integrative Food, Bioscience and Biotechnology & Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Bo-Bae Lee
- Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services, Haenam, Jeonnam 59021, Republic of Korea
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Seung-Hee Nam
- Department of Integrative Food, Bioscience and Biotechnology & Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju 61186, Republic of Korea
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7
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Wang X, Zhang X, Zhang D. Enhancement of cation exchange and glucose binding capacity, flavonoids release and antioxidant capacity of Tartary buckwheat powder with ultrafine grinding. Front Nutr 2023; 10:1276017. [PMID: 37927498 PMCID: PMC10620305 DOI: 10.3389/fnut.2023.1276017] [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: 08/11/2023] [Accepted: 09/18/2023] [Indexed: 11/07/2023] Open
Abstract
The objective of this paper was to study the effects of ultrafine grinding on the cation exchange capacity, glucose binding capacity and in vitro digestion characteristics of Tartary buckwheat powder. The results showed that the cation exchange ability and glucose binding strength of Tartary buckwheat powder, Tartary buckwheat bran powder and Tartary buckwheat core powder increased significantly with the increase of crushing frequency (20, 40 and 60 Hz), and the Tartary buckwheat bran powder was the highest. The results of in vitro digestion showed that ultrafine grinding improved the flavonoid release and antioxidant activity of Tartary buckwheat bran powder in the in vitro digestion process. The correlation analysis indicated that the amount of flavonoids released in digestive fluid was significantly related to antioxidant activity. This study may provide a theoretical basis for improving the physicochemical properties and functions of Tartary buckwheat by ultrafine grinding technology.
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Affiliation(s)
- Xinhui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
| | - Xue Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
| | - Dongjie Zhang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang Province, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing, Heilongjiang Province, China
- National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang Province, China
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8
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Fotschki J, Ogrodowczyk AM, Wróblewska B, Juśkiewicz J. Side Streams of Vegetable Processing and Its Bioactive Compounds Support Microbiota, Intestine Milieu, and Immune System. Molecules 2023; 28:molecules28114340. [PMID: 37298819 DOI: 10.3390/molecules28114340] [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: 04/18/2023] [Revised: 05/20/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in vegetable by-products that can be recovered. Considering the possibility of using waste, scientists are trying to reuse discarded biomass and residues to create a product of higher value than those processed. The by-products from the vegetable industry can provide an added source of fibre, essential oils, proteins, lipids, carbohydrates, and bioactive compounds, such as phenolics. Many of these compounds have bioactive properties, such as antioxidative, antimicrobial, and anti-inflammatory activity, which could be used, especially in the prevention or treatment of lifestyle diseases connected with the intestinal milieu, including dysbiosis and immune-mediated diseases resulting in inflammation. This review summarises the key aspects of the health-promoting value of by-products and their bioactive compounds derived from fresh or processed biomass and extracts. In this paper, the relevance of side streams as a source of beneficial compounds with the potential for promoting health is considered, particularly their impact on the microbiota, immune system, and gut milieu because all of these fields interact closely to affect host nutrition, prevent chronic inflammation, and provide resistance to some pathogens.
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Affiliation(s)
- Joanna Fotschki
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Anna M Ogrodowczyk
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Barbara Wróblewska
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Jerzy Juśkiewicz
- Department of Biological Functions of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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9
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Karim A, Raji Z, Karam A, Khalloufi S. Valorization of Fibrous Plant-Based Food Waste as Biosorbents for Remediation of Heavy Metals from Wastewater-A Review. Molecules 2023; 28:molecules28104205. [PMID: 37241944 DOI: 10.3390/molecules28104205] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/10/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Mobilization of heavy metals in the environment has been a matter of concern for several decades due to their toxicity for humans, environments, and other living organisms. In recent years, use of inexpensive and abundantly available biosorbents generated from fibrous plant-based food-waste materials to remove heavy metals has garnered considerable research attention. The aim of this review is to investigate the applicability of using fibrous plant-based food waste, which comprises different components such as pectin, hemicellulose, cellulose, and lignin, to remove heavy metals from wastewater. This contribution confirms that plant-fiber-based food waste has the potential to bind heavy metals from wastewater and aqueous solutions. The binding capacities of these biosorbents vary depending on the source, chemical structure, type of metal, modification technology applied, and process conditions used to improve functionalities. This review concludes with a discussion of arguments and prospects, as well as future research directions, to support valorization of fibrous plant-based food waste as an efficient and promising strategy for water purification.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Antoine Karam
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
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10
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Tian Y, Wu T, Sheng Y, Li L, Wang C. Effects of cavitation-jet technology combined with enzyme treatment on the structure properties and functional properties of OKARA insoluble dietary fiber. Food Chem 2023; 423:136286. [PMID: 37178598 DOI: 10.1016/j.foodchem.2023.136286] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 04/14/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
In this study, a new composite modification method utilizing a cavitation jet combined with a composite enzyme (cellulase and xylanase) was developed to modify the insoluble dietary fibre (IDF) of okara (IDF was first treated with the cavitation jet at 0.3 MPa for 10 min, and then 6% of the enzyme was added, the composite enzyme with a 1:1 enzyme activity was hydrolysed for 1.5 h to obtain the modified IDF), and explored the structure-activity relationship between the structural properties, physicochemical properties and biological activities of IDF before and after modification. Under the action of cavitation jet and double enzyme hydrolysis, the modified IDF had a wrinkled and loose porous structure, which improved the thermal stability. Its water holding capacity (10.81 ± 0.17 g/g), oil holding capacity (4.83 ± 0.03 g/g) and swelling capacity (18.60 ± 0.60 mL/g) were significantly higher than those of unmodified IDF. In addition, compared with other IDFs, the combined modified IDF had greater advantages in nitrite adsorption (13.75 ± 0.14 μg/g), glucose adsorption (6.46 ± 0.28 mmol/g) and cholesterol adsorption (16.86 ± 0.83 mg/g), and improved in vitro probiotic activity and in vitro anti-digestion rate. The results show that the cavitation jet combined with compound enzyme modification method can effectively improve the economic value of okara.
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Affiliation(s)
- Yu Tian
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; Chinese National Engineering Research Center, Daqing 163319, China.
| | - Tong Wu
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; Chinese National Engineering Research Center, Daqing 163319, China.
| | - Yanan Sheng
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; Chinese National Engineering Research Center, Daqing 163319, China.
| | - Lina Li
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; Chinese National Engineering Research Center, Daqing 163319, China.
| | - Changyuan Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Lu 5, Daqing 163319, China; Chinese National Engineering Research Center, Daqing 163319, China.
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11
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Liu W, Jing H, Ma C, Liu C, Lv W, Wang H. Microstructure, physicochemical and functional properties of Dendrobium officinale pomace and its total dietary fiber. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01921-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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12
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Feng X, Yu B, Regenstein JM, Wang L. Effect of particle size on composition, physicochemical, functional, and structural properties of insoluble dietary fiber concentrate from citrus peel. FOOD SCI TECHNOL INT 2023; 29:195-203. [PMID: 35075940 DOI: 10.1177/10820132211063973] [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] [Indexed: 11/16/2022]
Abstract
To investigate the composition, physicochemical, functional, and structural properties of citrus insoluble dietary fiber concentrate from citrus peel affected by different particle sizes, citrus insoluble dietary fiber concentrate was modified by coarse crush and superfine grinding treatments. The results showed that the contents of hemicellulose and lignin significantly decrease and a significant increase in cellulose and insoluble dietary fiber contents with the reduction in particle size. In addition, the markedly decreased particle size and obviously microstructural changes of citrus insoluble dietary fiber concentrate powder were observed. The color value of citrus insoluble dietary fiber concentrate was observably improved, crystallinity and thermal stability of modified fiber slightly increase with the decrease in particle size, which is due to the partial elimination of hemicellulose and lignin after the treatments. However, water holding capacity, water swelling capacity, and oil holding capacity were found to be lower with the reduction in particle size, which might be attributed to the fact that superfine grinding treatment destroyed the structure integrity, thus causing some soluble components to break away from the cellulose backbone, or due to aggregation of smaller granules. The present study suggested that decreasing the particle size could effectively change some properties of citrus insoluble dietary fiber concentrate, which will provide new perspectives for the application of citrus insoluble dietary fiber concentrate in food products.
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Affiliation(s)
- Xueying Feng
- 12443College of Food Science and Technology, 47895Huazhong Agricultural University, Wuhan, China
| | - Ben Yu
- 12443College of Food Science and Technology, 47895Huazhong Agricultural University, Wuhan, China
| | | | - Lufeng Wang
- 12443College of Food Science and Technology, 47895Huazhong Agricultural University, Wuhan, China
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Niu L, Guo Q, Xiao J, Li Y, Deng X, Sun T, Liu X, Xiao C. The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran. Food Res Int 2023; 163:112263. [PMID: 36596174 DOI: 10.1016/j.foodres.2022.112263] [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: 07/13/2022] [Revised: 11/24/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
The effects of ball milling processing on the structure, physicochemical, and functional properties of insoluble dietary fiber (IDF) in bran from prosomillet, wheat and rice were investigated. Meanwhile, the effect of IDF on glucose tolerance and blood lipid levels in mice was evaluated as well. With findings, for all three grains, the particle sizes of IDF were significantly reduced after ball milling treatment (p < 0.05). Scanning electron microscopy revealed fragmented fiber with numerous pores and cracks. The reactive groups of three IDF samples were found to be similar by fourier transform infrared spectroscopy. And consistent with X-ray diffraction and thermal analysis, for all three grains, ball milling reduced the crystallinity of IDF and helped to increase the release of free phenol by 23.4 %, 8.9 %, and 12.2 %, respectively. Furthermore, the water holding capacity, glucose delay capacity, glucose, sodium cholate, and cholesterol adsorption capacity, and in vitro digestibility of starch and fat were all improved to varying degrees. Animal experiments showed that ball milling treatment effectively slowed the postprandial rise in blood sugar (especially IDF of rice bran) and blood lipids (especially IDF of prosomillet bran). As a result, ball milling treatment is a potential method for dietary fiber modification in the food industry.
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Affiliation(s)
- Li Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Qianqian Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yinxia Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xu Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Tianrui Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunxia Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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14
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Tian M, Pak S, Ma C, Ma L, Rengasamy KRR, Xiao J, Hu X, Li D, Chen F. Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods. Crit Rev Food Sci Nutr 2022; 64:928-942. [PMID: 36004568 DOI: 10.1080/10408398.2022.2110565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in recent years. In this Review, we summarize research progress on the subtypes, structure, analysis, and extraction methods of IDF. The impact of different food processing methods on the properties of IDF is discussed. The role of gut microbiota in the health benefits of IDF is introduced. This review provides a better understanding of the chemical features and biological functions of IDF, which may promote the future application of IDF in functional food products. Further investigation of the mechanisms underlying the health benefits of IDF enables the development of effective strategies for the prevention and treatment of human diseases.
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Affiliation(s)
- Meiling Tian
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - SolJu Pak
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Chen Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Kannan R R Rengasamy
- Laboratory of Natural Products and Medicinal Chemistry (LNPMC), Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India, Sovenga, South Africa
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Daotong Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Health Science Center, Department of Anatomy, Histology and Embryology, Peking University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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15
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Application of Novel Processing Method (Multiple-Pass Ultrasonication with Mechanical Homogenization) for Producing Puree from Processed Carrot Discards. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02864-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Modification of Artichoke Dietary Fiber by Superfine Grinding and High-Pressure Homogenization and Its Protection against Cadmium Poisoning in Rats. Foods 2022; 11:foods11121716. [PMID: 35741914 PMCID: PMC9222235 DOI: 10.3390/foods11121716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/08/2022] [Accepted: 06/11/2022] [Indexed: 12/03/2022] Open
Abstract
This study was carried out to investigate the effects of superfine grinding (SP) and high-pressure homogenization (HPH) on the structural and physicochemical properties of artichoke dietary fiber (ADF), as well as the protective effects against cadmium poisoning in rats. The structural characteristics and physicochemical properties of ADF, HPH-ADF (ADF treated by HPH) and CM-ADF (ADF treated by SP and HPH) were determined, and cadmium chloride (CdCl2) was induced by exposing rats for 7 weeks. The amounts of creatinine and urea; the activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in serum; the quantity of red blood cells, hemoglobin, white blood cells and neutrophil proportion in blood samples; and the activity of glutathione peroxidase (GSH-Px) in liver tissue were analyzed. Hematoxylin-eosin (HE) staining was performed to analyze the tissue structure and pathology of the liver and testis. The results showed that ADF subjected to HPH and SP-HPH exhibited increased content of soluble dietary fiber (SDF) (p < 0.05). HPH and SP-HPH treatments increased oil-holding capacity (OHC), total negative charge (TNC) and heavy metal adsorption capacity (p < 0.05). The CdCl2 intervention led to a significant increase in AST, ALT, creatinine, urea, neutrophil proportion and white blood cell count, as well as a significant decrease in GSH-Px activity, red blood cell count and hemoglobin (HGB) (p < 0.05). In rats fed with ADF, HPH-ADF and CM-ADF significantly reduced creatinine, urea amounts, ALT, AST activity in serum, leukocyte count and the neutrophil ratio in blood and increased GSH-Px activity in the liver, in addition to increasing the erythrocyte count and hemoglobin count in blood (p < 0.05). H&E staining results showed that steatosis in the liver was significantly reduced, whereas testicular tissue edema was improved. These results indicate that ADF exhibited positive activity against cadmium poisoning in rats and that CM-ADF had a better protective effect than ADF and HPH-ADF. ADF has specific potential to be used in health foods or therapeutic drugs, providing a reference for the development and utilization of artichoke waste.
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17
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Texture, microstructure, and antioxidant characteristics of bio-fermented milk fortified with buttermilk nano-powder. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Kaur GJ, Orsat V, Singh A. Application of central composite face centered design for the optimization of multiple-pass ultrasonication with mechanical homogenization (MPUMH) for carrot puree processing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102944] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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WU X, SI P, LI X, LI J, ZHENG H, ZHEN Z, YANG JT, WEI ZJ. Effects of micro-comminution on the functional nutrients and antioxidant activity of quinoa cereal. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.74622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Xiaowei WU
- Anhui Science and Technology University, China
| | - Ping SI
- Anhui Science and Technology University, China
| | - Xianbao LI
- Anhui Science and Technology University, China
| | - Jingjun LI
- Anhui Science and Technology University, China
| | - Haibo ZHENG
- Anhui Science and Technology University, China
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20
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Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107015] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Lyu B, Wang H, Swallah MS, Fu H, Shen Y, Guo Z, Tong X, Li Y, Yu H, Jiang L. Structure, properties and potential bioactivities of high-purity insoluble fibre from soybean dregs (Okara). Food Chem 2021; 364:130402. [PMID: 34175627 DOI: 10.1016/j.foodchem.2021.130402] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 05/30/2021] [Accepted: 06/16/2021] [Indexed: 12/14/2022]
Abstract
High-purity insoluble dietary fibre (HPIDF) was obtained from low-purity dietary fibre (LPDF) of Okara using a combined-enzyme method. For exploring the value of HPIDF as a functional food material, the structure, physicochemical properties, adsorption properties, potential bioactivities of HPIDF and their changes in different stages of digestion were explored in vitro. The results show that HPIDF shows a high perfect oil-holding capacity, higher viscosity, better cation exchange capacity, α-amylase activity ratio due to smaller particle size and larger specific surface area. The heavy metals-adsorption (Cd2+, Pb2+, Zn2+) shows the same, especially in simulated gastric fluid, which is similar to the adsorbability of glucose, cholesterol and acrylamide. Beyond the structure, the dissociation degree of some functional groups result from different digestive environments is the possible cause. Okara is an ideal material for the recovery of HPIDF, which has the potential to be processed into functional food materials.
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Affiliation(s)
- Bo Lyu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Huan Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; HeilongjiangBeidahuang Green Health Food Co. LTD, Heilongjiang, Jiamusi 154000, China
| | - Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Hongling Fu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China
| | - Yue Shen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaohong Tong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun 130118, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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22
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Lyu B, Wang Y, Zhang X, Chen Y, Fu H, Liu T, Hao J, Li Y, Yu H, Jiang L. Changes of High-Purity Insoluble Fiber from Soybean Dregs (Okara) after Being Fermented by Colonic Flora and Its Adsorption Capacity. Foods 2021; 10:foods10102485. [PMID: 34681533 PMCID: PMC8536182 DOI: 10.3390/foods10102485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/10/2021] [Accepted: 10/14/2021] [Indexed: 11/24/2022] Open
Abstract
In order to explore the changes and properties of high-purity insoluble dietary fiber from okara (HPIDF) after entering the colon and be fermented by colonic flora, fermented high-purity insoluble dietary fiber (F-HPIDF) was obtained by simulated fermentation in vitro by HPIDF and colonic flora from C57BL/6 mice. For exploring the differences of HPIDF and F-HPIDF, the changes of structure (SEM. FTIR, XRD, particle size, specific surface area, monosaccharide composition) and adsorption properties (water, oil, heavy metal irons, harmful substances) of HPIDF/F-HPIDF were explored. The results showed that F-HPIDF had a higher water-holding capacity (19.17 g/g), water-swelling capacity (24.83 mL/g), heavy metals-adsorption capacity (Cd2+: 1.82 μmol/g; Pb2+: 1.91 μmol/g; Zn2+: 1.30 μmol/g; Cu2+: 0.68 μmol/g), and harmful substances-adsorption capacity (GAC: 0.23 g/g; CAC: 14.80 mg/g; SCAC: 0.49 g/g) than HPIDF due to the changes of structure caused by fermentation. In addition, with the fermentation of HPIDF, some beneficial substances were produced, which might be potential intestinal prebiotics. The study of F-HPIDF strengthens the speculation that HPIDF may have potential bioactivities after entering the colon, which proved that okara-HPIDF may have potential functionality.
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Affiliation(s)
- Bo Lyu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (B.L.); (X.Z.); (Y.L.)
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
| | - Yi Wang
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Xin Zhang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (B.L.); (X.Z.); (Y.L.)
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
| | - Yuxi Chen
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Hongling Fu
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130118, China;
| | - Jianyu Hao
- School of Food and Biotechnology, Changchun Vocational Institute of Technology, Changchun 130118, China;
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (B.L.); (X.Z.); (Y.L.)
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
| | - Hansong Yu
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
- Correspondence: (H.Y.); (L.J.); Tel.: +86-133-3176-0468 (H.Y.); +86-139-0465-1669 (L.J.)
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China; (B.L.); (X.Z.); (Y.L.)
- Soybean Research & Development Center, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China; (Y.W.); (Y.C.); (H.F.)
- Correspondence: (H.Y.); (L.J.); Tel.: +86-133-3176-0468 (H.Y.); +86-139-0465-1669 (L.J.)
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23
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Kaur GJ, Orsat V, Singh A. An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables. Crit Rev Food Sci Nutr 2021; 63:2004-2017. [PMID: 34459296 DOI: 10.1080/10408398.2021.1969890] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Fruits and vegetables (F&V) are the second highest recommended foods, rich in antioxidants, vitamins and minerals, vital for building immunity against chronic diseases. F&V processing involves particle size reduction, for which different types of homogenizers, categorized as mechanical homogenizers, pressure homogenizers and ultrasonic homogenizers are used. The review discusses different types of homogenizers, their working mechanism, and application in F&V processing. Among mechanical homogenizers, knife mills are used for primary size reduction, ball mills for the micronization of dried F&V and rotor-stator homogenizers for emulsification. Use of the ultrasonic homogenizer is limited to extraction of bioactive compounds or as a pre-treatment for dehydration of F&V. High-pressure homogenizers are most widely used and reported due to the synergistic effect of homogenization and temperature increase, resulting in longer shelf-life and better physicochemical properties of the product. Additionally, the review also explains the effect of homogenization on the physicochemical, sensory and nutraceutical properties of the product.
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Affiliation(s)
- Gagan Jyot Kaur
- School of Engineering, University of Guelph, Guelph, ON, Canada
| | - Valerie Orsat
- Department of Bioresource Engineering, McGill University, Montreal, QC, Canada
| | - Ashutosh Singh
- School of Engineering, University of Guelph, Guelph, ON, Canada
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24
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Li Y, Li M, Wang L, Li Z. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion. Food Chem 2021; 367:130751. [PMID: 34384987 DOI: 10.1016/j.foodchem.2021.130751] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 12/12/2022]
Abstract
Wheat bran is a rich source of phenolic compounds, and the health benefits of phenolic compounds depend on its bioaccessibility. The release behavior and functional properties of phenolic compounds in different particle size wheat bran during in vitro digestion were investigated. Coarse wheat bran (CWB, 1110.39 μm) was milled by airflow impact mill to produce medium wheat bran (MWB, 235.68 μm), fine wheat bran (FWB, 83.73 μm) and superfine wheat bran (SWB, 19.16 μm). The reduction in particle size increased the release of phenolic compounds, mainly ferulic acid, after digestion. The free p-coumaric acid content in SWB was nearly five times higher than that in CWB, MWB and FWB due to the complete destruction of aleurone cell walls. Moreover, SWB showed higher bioaccessible phenolic compounds content (65.51%) than CWB. The improved phenolic bioaccessibility increased the antioxidant capacities and carbohydrate-digestive enzymes inhibitory activities of SWB and significantly reduced its starch digestibility.
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Affiliation(s)
- Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Mengli Li
- Beijing Institute of Collaborative Innovation, No. 13, Cuihu Nanhuan Road, Haidian District, Beijing 100094, PR China
| | - Lili Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China; Department of Nutrition and Health, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China.
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25
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Dietary Fiber and Prebiotic Compounds in Fruits and Vegetables Food Waste. SUSTAINABILITY 2021. [DOI: 10.3390/su13137219] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The fruits and vegetables processing industry is one of the most relevant food by-products, displaying limited commercial exploitation entailing economic and environmental problems. However, these by-products present a considerable amount of dietary fiber and prebiotics with important biological activities, such as gut microbiota modulation, lowering the glycemic load and replacing some unhealthy ingredients with an impact on food texture. Therefore, the international scientific community has considered incorporating their extracts or powders to preserve or fortify food products an area of interest, mainly because nowadays consumers demand the production of safer and health-promoting foods. In the present review, literature, mainly from the last 5 years, is critically analyzed and presented. A particular focus is given to utilizing the extracted dietary fibers in different food products and their impact on their characteristics. Safety issues regarding fruits and vegetables wastes utilization and anti-nutritional compounds impact were also discussed.
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26
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Yang X, Dai J, Zhong Y, Wei X, Wu M, Zhang Y, Huang A, Wang L, Huang Y, Zhang C, Chen X, Xiao H. Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects. Food Funct 2021; 12:6576-6587. [PMID: 34100044 DOI: 10.1039/d1fo00521a] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Dietary fiber is an important nutrient for improving human health and controlling calorie intake, and is used to produce functional foods. In this study, insoluble dietary fiber (IDF) from three sources (enoki mushrooms, carrots, and oats) was characterized and their hypoglycemic and hypolipidemic effects were determined with in vitro and in vivo models. The results of Scanning electron microscopy (SEM) showed that the IDF from the three sources have different morphologies. The Fourier transform infrared spectroscopy (FT-IR) results showed that the IDF samples from the three sources have similar active groups, but the X-ray diffraction (XRD) and thermogravimetric analysis/differential scanning calorimetry (TGA/DSC) results indicated that oat IDF mainly contained cellulose, and enoki mushroom IDF and carrot IDF contained hemicelluloses and cellulose. Among three IDF, carrot IDF had stronger water holding capacity, swelling capacity, and adsorption capacity of oil and cholate; enoki mushroom IDF had stronger glucose adsorption capacity and the ability to inhibit fat digestion; while oat IDF had stronger cholesterol adsorption capacity. None of the three IDF showed significant inhibition on starch digestion. Results from mouse feeding studies showed that IDF from three sources all improved glucose tolerance and inhibited the rise of blood lipid after the fat loading. Thus, this study demonstrated the functional significance of the IDF from three sources, which provides a reference for their application in functional food products aiming at maintaining healthy glucose and blood lipid levels.
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Affiliation(s)
- Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, P. R. China.
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27
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Zhao D, Guo C, Liu X, Xiao C. Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1524-1537. [PMID: 33746280 DOI: 10.1007/s13197-020-04665-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2020] [Accepted: 07/31/2020] [Indexed: 11/29/2022]
Abstract
ABSTRACT As beverage industry by product, kiwi fruit pomace is potential but underutilized. In this study, insoluble dietary fiber from kiwi fruit pomace was modified via ultra-fine pulverization. The physicochemical and functional properties of kiwi fruit insoluble dietary fiber (KWIDF) superfine powder and its application in pork meatballs as a fat substitute were investigated. The SEM and droplet size measurement results revealed that the specific surface area of KWIDF increased from 44.4 to 192.9 m2 kg-1. The swelling capacity, water-, oil- and fat-holding capacities increased by 51.61%, 40.21%, 46.09% and 47.01%, respectively. The poisonous substances adsorbing abilities and the inhibition of enzyme activities were also improved. Similarly, KWIDF adsorbed cholesterol and glucose preferably. In addition, KWIDF revealed significant dose-response effects on the nutritional within a meat matrix, quality and sensory characteristics in meatballs (P < 0.05). The addition of 3% KWIDF superfine powder was found most suitable with high acceptability overall. GRAPHIC ABSTRACT
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Affiliation(s)
- Dingwei Zhao
- College of Food Science and Engineering, Northwest A&F University, Xinong Rd. 22, Yangling, 712100 China
| | - Chenxi Guo
- College of Food Science and Engineering, Northwest A&F University, Xinong Rd. 22, Yangling, 712100 China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Xinong Rd. 22, Yangling, 712100 China
| | - Chunxia Xiao
- College of Food Science and Engineering, Northwest A&F University, Xinong Rd. 22, Yangling, 712100 China
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28
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Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109526] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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Kong F, Wang L, Gao H, Chen H. Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.067] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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31
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Ando M, Yamada T, Okinaga Y, Taguchi E, Sugimoto Y, Takeuchi A, Itoh T, Fukuda T, Tsukamasa Y. Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model. Food Chem 2020; 303:125351. [DOI: 10.1016/j.foodchem.2019.125351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 05/16/2019] [Accepted: 08/09/2019] [Indexed: 10/26/2022]
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Li M, Li M, Tan W, Liu X, Duan X. Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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The Manufacturing Process of Kiwifruit Fruit Powder with High Dietary Fiber and Its Laxative Effect. Molecules 2019; 24:molecules24213813. [PMID: 31652679 PMCID: PMC6864858 DOI: 10.3390/molecules24213813] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 10/09/2019] [Accepted: 10/20/2019] [Indexed: 12/14/2022] Open
Abstract
Kiwifruit is rich in vitamins, minerals, dietary fiber and other functional components, and it has long been used as a functional food to treat intestinal ailments such as constipation. The current research made full use of the kiwifruit, the juice was prepared by microencapsulation, and the dietary fiber in kiwifruit pomace was modified by enzymatic hydrolysis and grinding, then, the two were mixed to obtain an ultra-micro kiwifruit powder (UKP). In addition, the laxative effect of the UKP was verified by a diphenoxylate induced constipated mice model. The results demonstrated that compared with the raw samples, the retention rate of vitamin C, lutein and catechin in UKP were 83.3%, 81.9% and 88.3%, respectively, thus effectively avoiding the loss of functional components during the processing of kiwifruit. Moreover, α-amylase, protease and the ball milling process effectively reduced the size of dietary fiber in kiwifruit pomace, and its water-holding capacity (WHC), oil-holding capacity (OHC) and swelling capacity (SWC) were enhanced by 1.26, 1.65 and 1.10 times, respectively. Furthermore, to analyze the laxative effect of the UKP, a constipation mice model was established by diphenoxylate treatment (5 mg·kg−1, i.g.) for the last week, with or without UKP supplementation (2.4 g·kg−1 B.W. per day) for 4 weeks. The results demonstrated that UKP significantly increased feces condition (fecal output and dejecta moisture content, gut transit (the intestinal propulsion rates) and substance P (SP) levels in portal vein plasma, and it decreased the whole gut transit time and mucinogen granules secreted by goblet cell in constipated mice.
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Yu G, Bei J, Zhao J, Li Q, Cheng C. Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure. Food Chem 2018; 257:333-340. [PMID: 29622219 DOI: 10.1016/j.foodchem.2018.03.037] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/09/2018] [Accepted: 03/10/2018] [Indexed: 12/24/2022]
Abstract
Insoluble dietary fiber (DF) extracted from carrot pomace was modified by complex enzyme method, ultrafine comminution and high hydrostatic pressure and their structural, physicochemical, and functional properties were evaluated. Results showed that complex enzyme method increased the content of soluble DF to 15.07%, and the cholesterol adsorption capacity peaked; ultrafine comminution greatly improved the total antioxidant activities, DPPH radical scavenging capacity and antioxidant abilities in linoleic acid system of DF; high hydrostatic pressure led to a significant increase in capacities of water retention (7.14 g/g, 600 MPa), water swelling (10.02 mL/g, 500 MPa), oil retention (2.35 g/g, 500 MPa), cation exchange (2.29 mmol/g, 600 MPa), and glucose adsorption (2.634 mmol/g, 400 MPa). Furthermore, SEM showed that surface structures of all modified DF were loose. Overall, three kinds of modification methods have shown their respective advantages. Modified DF from carrot pomace can be applied as a functional ingredient in diverse food products.
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Affiliation(s)
- Guoyong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jia Bei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Quanhong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Chen Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.
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Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.016] [Citation(s) in RCA: 96] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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