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Sempio R, Segura Godoy C, Nyhan L, Sahin AW, Zannini E, Walter J, Arendt EK. Closing the Fibre Gap-The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits. Foods 2024; 13:1980. [PMID: 38998486 PMCID: PMC11241219 DOI: 10.3390/foods13131980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/18/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
Dietary fibre (DF) is important for overall health and disease prevention. However, the intake of DF in Westernised countries is below the recommended level, largely due to the excessive consumption of low-fibre foods. Fortifying staple foods, such as bread, with dietary fibre ingredients is one approach to closing the fibre gap in our diet. However, incorporating purified and chemically modified fibre ingredients into food is challenging. This study unveils interactions between soluble-fermentable (arabinoxylan), insoluble-fermentable (resistant starch type IV) and insoluble-unfermentable (cellulose) fibre ingredients and their impact on bread quality using Response Surface Methodology. This resulted in an optimised mixture of these fibre ingredients that can coexist within a bread matrix while maintaining quality characteristics comparable to white wheat bread. The partial replacement of flour with fibre ingredients led to an interference with the gluten network causing a reduction in gluten strength by 12.4% and prolonged gluten network development time by 24.4% compared to the control (no fibre addition). However, the CO2 retention coefficient during dough fermentation was not affected by fibre ingredient inclusion. The fibre content of the white bread was increased by 128%, with only a marginal negative impact on bread quality. Additionally, the fibre-fortified bread showed a lower release of reducing sugars during in vitro starch digestion. This study illustrates the synergy of different types of fibre ingredients in a bread system to advance in closing the fibre gap.
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Affiliation(s)
- Rebecca Sempio
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland; (R.S.); (C.S.G.); (L.N.); (A.W.S.); (E.Z.)
| | - Celia Segura Godoy
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland; (R.S.); (C.S.G.); (L.N.); (A.W.S.); (E.Z.)
| | - Laura Nyhan
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland; (R.S.); (C.S.G.); (L.N.); (A.W.S.); (E.Z.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland; (R.S.); (C.S.G.); (L.N.); (A.W.S.); (E.Z.)
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland; (R.S.); (C.S.G.); (L.N.); (A.W.S.); (E.Z.)
- Department of Environmental Biology, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Jens Walter
- School of Microbiology, Department of Medicine, University College Cork, T12 Y337 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12YT20 Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, College Road, T12 K8AF Cork, Ireland; (R.S.); (C.S.G.); (L.N.); (A.W.S.); (E.Z.)
- APC Microbiome Ireland, University College Cork, T12YT20 Cork, Ireland
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2
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Roșca MF, Păucean A, Man SM, Chiș MS, Pop CR, Pop A, Fărcaș AC. Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods. Foods 2023; 13:96. [PMID: 38201124 PMCID: PMC10778755 DOI: 10.3390/foods13010096] [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: 11/14/2023] [Revised: 12/17/2023] [Accepted: 12/24/2023] [Indexed: 01/12/2024] Open
Abstract
This review highlights Leuconostoc citreum's promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food items due to its low calorie content and unique beneficial qualities. This study summarizes recent research findings and investigates the metabolic pathways and culture conditions that favor increased mannitol production by Leuconostoc citreum. Furthermore, it investigates the several applications of mannitol in baked goods, such as its function in increasing texture, flavor and shelf life while lowering the sugar content. Sourdough-based products provide an attractive niche for mannitol integration, as customer demand for healthier and reduced-sugar options increases.
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Affiliation(s)
| | - Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary, 400372 Cluj-Napoca, Romania; (M.-F.R.); (S.M.M.); (M.S.C.); (C.R.P.); (A.P.); (A.C.F.)
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3
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Rutkowska J, Baranowski D, Antoniewska-Krzeska A, Kostyra E. Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose. Foods 2023; 12:4270. [PMID: 38231744 DOI: 10.3390/foods12234270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 11/24/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0-9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (p < 0.05) increased the contents to 58.2% and 60.35%, respectively. Unlike sucrose, xylitol improved the stability of the pH and water activity of cookies and sensory attributes such as buttery aroma and texture characteristics during 12 months of storage. The results indicated that 9 months of cookie storage was the maximum recommended period. The inclusion of xylitol in cookies might replace sucrose and high-fructose-corn syrup and synthetic additives commonly used in industrial production.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Damian Baranowski
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Agata Antoniewska-Krzeska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Eliza Kostyra
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-776 Warsaw, Poland
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4
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Woodbury TJ, Mauer LJ. Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch. Food Res Int 2023; 171:113002. [PMID: 37330845 DOI: 10.1016/j.foodres.2023.113002] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/19/2023]
Abstract
The pasting and retrogradation behaviors of starch are altered by the presence of sugars and are important in dictating the storage stability and texture of starch-containing foods. The use of oligosaccharides (OS) and allulose in reduced-sugar formulations is being explored. The objectives of this study were to determine the impacts of different types and concentrations (0% to 60% w/w) of OS (fructo-OS, gluco-OS, isomalto-OS, gluco-dextrin, and xylo-OS) and allulose on the pasting and retrogradation attributes of wheat starch compared to starch in water (control) or sucrose solutions using DSC and rheometry. Physicochemical properties of the additives and their effects on amylose leaching were also considered. Significant differences in starch pasting, retrogradation, and amylose leaching were found between the control and additive solutions, influenced by additive type and concentration. Allulose increased starch paste viscosity and promoted retrogradation over time (60% conc. PV = 7628 cP; ΔHret, 14 = 3.18 J/g) compared to the control (PV = 1473 cP; ΔHret, 14 = 2.66 J/g) and all OS (PV = 14 to 1834 cP; ΔHret,14 = 0.34 to 3.08 J/g). In the allulose, sucrose, and xylo-OS solutions, compared to the other OS types, the gelatinization and pasting temperatures of starch were lower, more amylose leaching occurred, and pasting viscosities were higher. Increasing OS concentrations elevated gelatinization and pasting temperatures. In most 60% OS solutions these temperatures exceeded 95 °C thereby preventing starch gelatinization and pasting in the rheological analysis, and in conditions relevant for inhibiting starch gelatinization in low moisture-sweetened products. Fructose-analog additives (allulose and fructo-OS) promoted starch retrogradation more than the other additives, while xylo-OS was the only additive that limited retrogradation across all OS concentrations. The correlations and quantitative findings from this study will assist product developers in selecting health-promoting sugar replacer ingredients that impart desirable texture and shelf-life properties in starch-containing foods.
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Affiliation(s)
- Travest J Woodbury
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA
| | - Lisa J Mauer
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA.
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5
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Liang P, Cao M, Li J, Wang Q, Dai Z. Expanding sugar alcohol industry: Microbial production of sugar alcohols and associated chemocatalytic derivatives. Biotechnol Adv 2023; 64:108105. [PMID: 36736865 DOI: 10.1016/j.biotechadv.2023.108105] [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: 08/27/2022] [Revised: 01/28/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
Sugar alcohols are polyols that are widely employed in the production of chemicals, pharmaceuticals, and food products. Chemical synthesis of polyols, however, is complex and necessitates the use of hazardous compounds. Therefore, the use of microbes to produce polyols has been proposed as an alternative to traditional synthesis strategies. Many biotechnological approaches have been described to enhancing sugar alcohols production and microbe-mediated sugar alcohol production has the potential to benefit from the availability of inexpensive substrate inputs. Among of them, microbe-mediated erythritol production has been implemented in an industrial scale, but microbial growth and substrate conversion rates are often limited by harsh environmental conditions. In this review, we focused on xylitol, mannitol, sorbitol, and erythritol, the four representative sugar alcohols. The main metabolic engineering strategies, such as regulation of key genes and cofactor balancing, for improving the production of these sugar alcohols were reviewed. The feasible strategies to enhance the stress tolerance of chassis cells, especially thermotolerance, were also summarized. Different low-cost substrates like glycerol, molasses, cellulose hydrolysate, and CO2 employed for producing these sugar alcohols were presented. Given the value of polyols as precursor platform chemicals that can be leveraged to produce a diverse array of chemical products, we not only discuss the challenges encountered in the above parts, but also envisioned the development of their derivatives for broadening the application of sugar alcohols.
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Affiliation(s)
- Peixin Liang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Mingfeng Cao
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Jing Li
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qinhong Wang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
| | - Zongjie Dai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
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6
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Li J, Li M, Liu Y, Kang X, Wang F, Tong L, Gao Y, Yu C, Chen M, Gong J. Rapidly evaluating the caking tendency of sugar alcohols by developing a crystal bridge growth model: A case study of xylitol. Food Chem 2023; 406:135051. [PMID: 36470079 DOI: 10.1016/j.foodchem.2022.135051] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 08/25/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
Caking of crystalline sugar alcohols is a deleterious and undesired agglomeration process during storage in the food industry. Compared with the time-consuming and labor-intensive conventional caking assessment methods, this work develops a rapid methodology for evaluation of the critical caking cycle of xylitol with over 85% time-saving and 90% labor-saving while guaranteeing the precision accuracy. By developing a Caking-Hygroscopicity-Particle size crystal bridge growth model, the correlation and quantitative relationships among hygroscopic properties, particle size and the critical caking cycle are firstly established and confirmed, which can greatly simplify the most time-consuming and laborious experiments of water sorption measurements and caking tests. Besides, the knowledge obtained can help guide the rapid selection of storage humidity conditions and appropriate particle size distributions for maintaining the desired properties and competitive marketability of crystalline sugar alcohols.
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Affiliation(s)
- Jiahui Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Mingxuan Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yanbo Liu
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Xiang Kang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Fan Wang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Li Tong
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Ye Gao
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Changyou Yu
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Mingyang Chen
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China.
| | - Junbo Gong
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China; Chemistry and Chemical Engineering Guangdong Laboratory, Shantou 515031, PR China
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7
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Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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8
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Li J, Dai Q, Zhu Y, Xu W, Zhang W, Chen Y, Mu W. Low-calorie bulk sweeteners: Recent advances in physical benefits, applications, and bioproduction. Crit Rev Food Sci Nutr 2023; 64:6581-6595. [PMID: 36705477 DOI: 10.1080/10408398.2023.2171362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
At present, with the continuous improvement of living standards, people are paying increasing attention to dietary nutrition and health. Low sugar and low energy consumption have become important dietary trends. In terms of sugar control, more and more countries have implemented sugar taxes in recent years. Hence, as the substitute for sugar, low-calorie sweeteners have been widely used in beverage, bakery, and confectionary industries. In general, low-calorie sweeteners consist of high-intensity and low-calorie bulk sweeteners (some rare sugars and sugar alcohols). In this review, recent advances and challenges in low-calorie bulk sweeteners are explored. Bioproduction of low-calorie bulk sweeteners has become the focus of many researches, because it has the potential to replace the current industrial scale production through chemical synthesis. A comprehensive summary of the physicochemical properties, physiological functions, applications, bioproduction, and regulation of typical low-calorie bulk sweeteners, such as D-allulose, D-tagatose, D-mannitol, sorbitol, and erythritol, is provided.
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Affiliation(s)
- Jin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Quanyu Dai
- China Rural Technology Development Center, Beijing, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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9
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Woodbury TJ, Mauer LJ. Oligosaccharides elevate the gelatinization temperature of wheat starch more than sucrose, paving the way for their use in reduced sugar starch-based formulations. Food Funct 2022; 13:10248-10264. [PMID: 36124951 DOI: 10.1039/d2fo01779b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The gelatinization of wheat starch influences the final structure and texture of baked goods. Sucrose effectively elevates the gelatinization temperature (Tgel) of starch more than many sweeteners, and maintaining a higher Tgel has been a challenge while reducing the amount of sucrose in baked goods. The objective of this study was to quantify the effects of 14 different oligosaccharides (OS: maltose, isomaltulose, kestose, maltotriose, melezitose, raffinose, stachyose, a fructo-OS, a galacto-OS, an isomalto-OS, lactosucrose, a xylo-OS, and two glucose-based dextrins), allulose, and sucrose at different concentrations (0 to 60% w/w) on the Tgel of wheat starch using DSC, and to determine which OS physicochemical properties best explained the Tgel results. OS type and concentration significantly altered Tgel. Many OS elevated the Tgel as much as or more than sucrose at the same solution concentrations, while allulose did not. The onset Tgel in water was 60 °C, in 60% sucrose was 96 °C, in 60% allulose was 80 °C, and Tgel increased up to 107-108 °C in 60% fructo-OS and Nutriose® solutions. The effects of OS on Tgel correlated most strongly (r > 0.95) with two OS solution parameters: the solvent effective volume fraction (ϕw,eff, related to solute intermolecular hydrogen bond density) and solution viscosity, to a lesser extent with solution water activity, and not to the glass transition temperature of the OS. Based on Tgel elevation, many of the OS are promising sucrose replacements in baked goods, which could facilitate their use in desirable higher fiber, reduced sugar starch-based baked product formulations.
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Affiliation(s)
- Travest J Woodbury
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA.
| | - Lisa J Mauer
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA.
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10
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Characterization and stability of a sweet confection made with alternative sweeteners. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19073923. [PMID: 35409605 PMCID: PMC8997551 DOI: 10.3390/ijerph19073923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 02/04/2023]
Abstract
The main objective of this study was to investigate the possibility of using a combination of vegetable proteins from soybean (SOY), rice (RPC), and pea (PEA) with liquid syrups: tapioca fiber (TF), oligofructose (OF), and maltitol (ML) in the application of high-protein bars to determine the ability of these ingredients to modify the textural, physicochemical, nutritional, surface properties, microstructure, sensory parameters, and technological suitability. Ten variants of the samples were made, including the control sample made of whey protein concentrate (WPC) in combination with glucose syrup (GS). All combinations used had a positive effect on the hardness reduction of the bars after the storage period. Microstructure and the contact angle showed a large influence on the proteins and syrups used on the features of the manufactured products, primarily on the increased hydrophobicity of the surface of samples made of RPC + ML, SOY + OF, and RPC + TF. The combination of proteins and syrups used significantly reduced the sugar content of the product. Water activity (<0.7), dynamic viscosity (<27 mPas∙g/cm3), and sensory analysis (the highest final ratings) showed that bars made of RPC + OF, SOY + OF, and SOY + ML are characterized by a high potential for use in this type of products.
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Jia Z, Yang H, Zhang Y, Ding W, Shuang Y, Fu Y, Xie Q, Dong T, Wu Y, Wang X. Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ziyang Jia
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Heng Yang
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yudong Zhang
- Hunan Yufeng Food Industry Co., Ltd. Yueyang 410400 China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yuan Shuang
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Tongjun Dong
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yan Wu
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil Wuhan Polytechnic University Ministry of Education Wuhan 430023 China
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
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13
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Abstract
Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and physical properties (color, volume, pore structure, and texture) of buns produced thereof were determined after baking. Sourdoughs started with DCM65 and/or MA418 developed up to log 9.2 CFU/g presumptive LAB after 24 h, assertiveness of the added starter cultures species was confirmed by MALDI-TOF MS. Acetic acid and mannitol were only detected in sourdough fermented with DCM65 (single or co-culture) up to 2.5 mg/g and 9.8 mg/g, respectively. The starter cultures applied influenced physical properties of buns. Sourdough buns started with MA418 had higher volume and slice area, and softer crumb; in contrast, buns fermented with DCM65 had a finer pore structure. In summary, both starter cultures showed high potential in sourdough buns with reduced sugar content.
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14
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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits. Foods 2021; 10:foods10112545. [PMID: 34828826 PMCID: PMC8618898 DOI: 10.3390/foods10112545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/12/2021] [Accepted: 10/20/2021] [Indexed: 01/10/2023] Open
Abstract
Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product.
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15
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Neylon E, Arendt EK, Zannini E, Sahin AW. Fermentation as a Tool to Revitalise Brewers' Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread. Foods 2021; 10:foods10071639. [PMID: 34359509 PMCID: PMC8307366 DOI: 10.3390/foods10071639] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 12/19/2022] Open
Abstract
Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.
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Affiliation(s)
- Emma Neylon
- School of Food and Nutritional Science, University College Cork, College Road, T12K8AF Cork, Ireland; (E.N.); (E.Z.); (A.W.S.)
| | - Elke K. Arendt
- School of Food and Nutritional Science, University College Cork, College Road, T12K8AF Cork, Ireland; (E.N.); (E.Z.); (A.W.S.)
- APC Microbiome Ireland, University College Cork, Western Road, T12K8AF Cork, Ireland
- Correspondence: ; Tel.: +35-32-1490-2064
| | - Emanuele Zannini
- School of Food and Nutritional Science, University College Cork, College Road, T12K8AF Cork, Ireland; (E.N.); (E.Z.); (A.W.S.)
| | - Aylin W. Sahin
- School of Food and Nutritional Science, University College Cork, College Road, T12K8AF Cork, Ireland; (E.N.); (E.Z.); (A.W.S.)
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16
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Sahin AW, Atzler JJ, Valdeperez D, Münch S, Cattaneo G, O’Riordan P, Arendt EK. Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods 2021; 10:1162. [PMID: 34067239 PMCID: PMC8224586 DOI: 10.3390/foods10061162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 02/07/2023] Open
Abstract
Brewer's spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a 'source of fibre' (3 g/100 g) and a 'high in fibre' (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker's flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72-4.66 mL/g), a soft crumb texture (4.77-9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17-4.38 mL/g) and a harder crumb (6.25-36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.
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Affiliation(s)
- Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Jonas Joachim Atzler
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Daniel Valdeperez
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Steffen Münch
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Giacomo Cattaneo
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
| | - Patrick O’Riordan
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
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17
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The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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18
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Gómez-Fernández AR, Santacruz A, Jacobo-Velázquez DA. The complex relationship between metabolic syndrome and sweeteners. J Food Sci 2021; 86:1511-1531. [PMID: 33908634 DOI: 10.1111/1750-3841.15709] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 12/13/2022]
Abstract
Metabolic syndrome is a multifactorial disorder originating from central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease, converting it to one of the costliest chronic diseases, which reduces life quality. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose, given their sweet taste. For many years, it was assumed that sweeteners did not have a relevant interaction in metabolism. However, recent studies have demonstrated that sweeteners interact either with metabolism or with gut microbiota, in which sweet-taste receptors play an essential role. This review presents an overview of the industrial application of most commonly consumed sweeteners. In addition, the interaction of sweeteners within the body, including their absorption, distribution, metabolism, gut microbiota metabolism, and excretion is also reviewed. Furthermore, the complex relationship between metabolic syndrome and sweeteners is also discussed, presenting results from in vivo and clinical trials. Findings from this review indicate that, in order to formulate sugar-free or noncaloric food products for the metabolic syndrome market, several factors need to be considered, including the dose, proportions, human metabolism, and interaction of sweeteners with gut microbiota and sweet-taste receptors. More clinical studies, including the metabolic syndrome, are needed to better understand the interaction of sweeteners with the human body, as well as their possible effect on the generation of dysbiosis.
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Affiliation(s)
| | - Arlette Santacruz
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Monterrey, NL, Mexico
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19
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Yang H, Fu Y, Zhang Y, Zhou J, Wang D, Gao Z, Ke Y, Lv Q, Ding B, Wang X. Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15040] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Heng Yang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yang Fu
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yudong Zhang
- Hunan Yufeng Food Industry Co., Ltd. Yueyang410400China
| | - Jian Zhou
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Danfeng Wang
- Eontop Healthy Salt Production Co., Ltd. Yicheng432400China
| | - Zhen Gao
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Yuan Ke
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Qingyun Lv
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Beibei Ding
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
| | - Xuedong Wang
- College of Food Science and Engineering Wuhan Polytechnic University Wuhan430023China
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20
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Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102633] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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21
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Zhang XJ, Li HW, Bin W, Dou BJ, Chen DS, Cheng XP, Li M, Wang HY, Chen KQ, Jin LQ, Liu ZQ, Zheng YG. Efficient Synthesis of Sugar Alcohols under Mild Conditions Using a Novel Sugar-Selective Hydrogenation Catalyst Based on Ruthenium Valence Regulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12393-12399. [PMID: 33095018 DOI: 10.1021/acs.jafc.0c03873] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sugar alcohols are the prominent alternatives of sugars in food, medical, and health industries. The ruthenium supported on multiwalled carbon nanotubes (Ru/MWCNTs) catalysts were prepared based on the Ru valence regulation strategy and applied for selective sugar hydrogenation to prepare various sugar alcohols including xylitol, arabinitol, sorbitol, mannitol, and galactitol for the first time, with high selectivity (>99.0%) and yield (>98.0%) under mild conditions (≤110 °C, 3.0 MPa H2 pressure). The hydrogenation reaction of xylose was further optimized and under mild conditions (100 °C, 3.0 MPa H2 pressure, and 500 rpm), which were lower than ever reported for high efficient synthesis of xylitol, 99.8% xylose conversion and 99.0% xylitol yield were achieved after 120 min of reaction.
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Affiliation(s)
- Xiao-Jian Zhang
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Hai-Wei Li
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Wang Bin
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Bao-Juan Dou
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - De-Shui Chen
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Xin-Ping Cheng
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Mian Li
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Hong-Yan Wang
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Kai-Qian Chen
- Zhejiang Huakang Pharmaceutical Co., LTD., 18 Huagong Road, Huabu Town, Kaihua 324302, People's Republic of China
| | - Li-Qun Jin
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Zhi-Qiang Liu
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yu-Guo Zheng
- The National and Local Joint Engineering Research Center for Biomanufacturing of Chiral Chemicals, Zhejiang University of Technology, Hangzhou 310014, China
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
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22
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Rice T, Sahin AW, Heitmann M, Lynch KM, Jacob F, Arendt EK, Coffey A. Application of mannitol producing Leuconostoc citreum TR116 to reduce sugar content of barley, oat and wheat malt-based worts. Food Microbiol 2020; 90:103464. [DOI: 10.1016/j.fm.2020.103464] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 01/01/2020] [Accepted: 02/18/2020] [Indexed: 11/28/2022]
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23
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Gong S, Xu B, Gu X, Li W, Yu Y, Zhang W, Wang Z. Study on the effects of sugar alcohols and
Angelica keiskei
flour on cookie quality, antioxidant, and nutrition. Cereal Chem 2020. [DOI: 10.1002/cche.10287] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shengxiang Gong
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Bei Xu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Xinzhe Gu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wenhui Li
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Ying Yu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wei Zhang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Zhengwu Wang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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24
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Sahin AW, Zannini E, Coffey A, Arendt EK. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Res Int 2019; 126:108583. [PMID: 31732069 DOI: 10.1016/j.foodres.2019.108583] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/05/2019] [Accepted: 07/24/2019] [Indexed: 10/26/2022]
Abstract
The world is facing a big problem of non-communicable diseases, such as obesity, cardiovascular disease and diabetes. An excessive sugar consumption is considered as a main factor, which triggers these diseases. The two main sources of sugar in processed products on the market are sugar-sweetened beverages and sweet bakery products. Sugar reduction is challenging, especially in baked goods, since it interacts significantly with all ingredients. These interactions cause an increase in gelatinization temperature, a delay in gluten network development, an increase or decrease in yeast activity depending on the sugar concentration, as well as an enhancement of emulsification. Reflecting the molecular interactions on the product quality characteristics of different types of baked goods, sugar also contributes to browning reactions and extension of microbial shelf life. During cake preparation, sugar supports the batter aeration which results in the typical soft cake crumb. Furthermore, it contributes to the spreading process of biscuits during baking and enhances surface cracking due to recrystallization. Sugar reduction requires the development of different strategies; Two well-known strategies are the replacement of added sugar by the combination of bulking agents and high-intensive sweeteners, or by sweet bulking ingredients, such as polyols. The in-situ production of polyols to enhance sweetness, and exopolysaccharides to improve texture, in a sourdough system shows high potential as sugar replacement. Lactobacillus sanfranciscensis, Leuconostoc mesenteroides and Leuconostoc citreum are high mannitol producing lactic acid bacteria (LAB) strains with yields of 70-98% and Leuconostoc oenos was found to produce erythritol. Furthermore, the yeast strain Candida milleri isolated from sourdough produces xylitol in the presence of xylose. Exopolysaccharides produced by LAB and/or yeasts are known to improve the texture and structure of bakery products and, thus, have high potential as natural functional ingredients to compensate quality loss in sweet bakery goods.
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Affiliation(s)
- Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Ireland, University College Cork, Ireland.
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25
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Rice T, Zannini E, K Arendt E, Coffey A. A review of polyols - biotechnological production, food applications, regulation, labeling and health effects. Crit Rev Food Sci Nutr 2019; 60:2034-2051. [PMID: 31210053 DOI: 10.1080/10408398.2019.1625859] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Food research is constantly searching for new ways to replace sugar. This is due to the negative connotations of sugar consumption on health which has driven consumer demand for healthier products and is reflected on a national level by the taxation of sugary beverages. Sugar alcohols, a class of polyols, are present in varying levels in many fruits and vegetables and are also added to foods as low calorific sweeteners. The most commonly used polyols in food include sorbitol, mannitol, xylitol, erythritol, maltitol, lactitol and isomalt. Of these, microorganisms can produce sorbitol, mannitol, xylitol and erythritol either naturally or through genetic engineering. Production of polyols by microbes has been the focus of a lot of research for its potential as an alternative to current industrial scale production by chemical synthesis but can also be used for in situ production of natural sweeteners in fermented products using microbes approved for use in foods. This review on the generation of these natural sweetening compounds by microorganisms examines the current understanding and methods of microbial production of polyols that are applicable in the food industry. The review also considers the health benefits and effects of polyol usage and discusses regulations which are applicable to polyol use.
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Affiliation(s)
- Tom Rice
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
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26
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The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03302-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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27
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Luo X, Arcot J, Gill T, Louie JC, Rangan A. A review of food reformulation of baked products to reduce added sugar intake. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.051] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Sahin AW, Rice T, Zannini E, Lynch KM, Coffey A, Arendt EK. Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes. Food Funct 2019; 10:4985-4997. [DOI: 10.1039/c8fo02340a] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Sugar reduction in sweet baked goods is one of the most popular trends on the food market.
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Affiliation(s)
- Aylin W. Sahin
- School of Food and Nutritional Sciences
- University College Cork
- Ireland
| | - Tom Rice
- Department of Biological Sciences
- Cork Institute of Technology
- Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences
- University College Cork
- Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional Sciences
- University College Cork
- Ireland
| | - Aidan Coffey
- Department of Biological Sciences
- Cork Institute of Technology
- Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences and APC Microbiome Ireland
- University College Cork
- Ireland
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29
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Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. Int J Food Microbiol 2018; 302:80-89. [PMID: 31208534 DOI: 10.1016/j.ijfoodmicro.2018.06.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 06/13/2018] [Accepted: 06/29/2018] [Indexed: 01/13/2023]
Abstract
A marketing study revealed that commercially available burger buns can contain up to 10% (w/w) of added sugar. In order to reduce sugar and maintaining the product quality at the same time, functional ingredients and alternative sweetening agents have to be incorporated. In this study, the sourdough lactic acid bacteria Leuconostoc citreum TR116, selected for its ability to produce high amounts of mannitol, was used to produce wheat sourdough and its biochemical characteristics (cell count, pH, TTA, sugar- and acid profile, as well as mannitol production) were monitored over 48 h. The so produced sourdough was then incorporated, as a functional ingredient, into a sugar reduced burger bun system and the quality characteristics of the dough and the final product were determined. Sourdough incorporation counteract the negative effects of sugar reduction on dough properties and resulted in the same viscoelastic properties (0.423 ± 0.008) and gluten-network-development (PMT: 160 ± 12.6 s; TM: 44.0 ± 2.6 BU) as the full-sugar control dough. Furthermore, the investigation of specific volume, crumb hardness and chewiness revealed no significant differences between sugar reduced sourdough burger buns and its control. It is noteworthy that sourdough contributed to browning reaction resulting in darker crumb and crust colour (-8.2%; -9.6%) and it extended microbial shelf life of the burger buns significantly (+3.5 days). Sensory evaluation showed no significant differences in sweetness and sourness between sugar reduced buns containing sourdough and the full-sugar control. In conclusion, the incorporation of mannitol-rich sourdough fermented by Leuconostoc citreum TR116 represents a novel technological approach in the field of sugar reduction and showed high potential as a functional ingredient to ameliorate the losses of important quality parameters. Especially sourdough containing higher amounts of mannitol and lower amounts of lactate improved significantly the dough and burger bun quality.
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Affiliation(s)
- Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Tom Rice
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Ireland.
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