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Sriprablom J, Winuprasith T, Suphantharika M, Wongsagonsup R. Physical properties and in-vitro gastrointestinal digestion of oil-in-water emulsions stabilized by single- and dual-modified cassava starches with cross-linking and octenylsuccinylation. Int J Biol Macromol 2024; 262:129965. [PMID: 38325686 DOI: 10.1016/j.ijbiomac.2024.129965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 01/07/2024] [Accepted: 02/02/2024] [Indexed: 02/09/2024]
Abstract
The different modified cassava starches (MCS) obtained by either single or dual modifications with cross-linking (CL) and octenylsuccinylation (OS), including 2%CL, 3%OS, 2%CL-3%OS, and 3%OS-2%CL, were used to stabilize soybean oil-in-water emulsions (oil content 10% (w/w)) at a concentration of 4.5% (w/w) compared to native cassava starch (NCS) and their physical properties and in-vitro gastrointestinal digestion were investigated. The emulsions stabilized with NCS and 2%CL-MCS had larger oil droplet sizes, higher viscosity, and lower negative charge than the emulsions stabilized by single- or dual-MCS with 3%OS. All MCS-stabilized emulsions showed a higher emulsion stability against creaming than the NCS-stabilized emulsion. Under a simulated gastrointestinal tract, all 3%OS-MCS promoted droplet flocculation, while the less ionic NCS and the 2%CL-MCS showed a decrease in droplet size after passing through the mouth and stomach stages. The lipid digestion rate of emulsions stabilized with different MCS and NCS followed the following order: 3%OS >2%CL-3%OS > 3%OS-2%CL > 2%CL > NCS. The NCS- and 2%CL-stabilized emulsions had a lower lipid digestion rate, possibly due to the larger droplet sizes and higher viscosity of the initial emulsions, which delays access of lipase enzymes to lipid droplet surfaces, compared to all 3%OS-MCS-stabilized emulsions.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand; Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | | | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Rungtiwa Wongsagonsup
- Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand; Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand.
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Mishra BP, Mishra J, Paital B, Rath PK, Jena MK, Reddy BVV, Pati PK, Panda SK, Sahoo DK. Properties and physiological effects of dietary fiber-enriched meat products: a review. Front Nutr 2023; 10:1275341. [PMID: 38099188 PMCID: PMC10720595 DOI: 10.3389/fnut.2023.1275341] [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: 08/10/2023] [Accepted: 11/06/2023] [Indexed: 12/17/2023] Open
Abstract
Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.
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Affiliation(s)
- Bidyut Prava Mishra
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | | | - Biswaranjan Paital
- Redox Regulation Laboratory, Department of Zoology, College of Basic Science and Humanities, Odisha University of Agriculture and Technology, Bhubaneswar, India
| | - Prasana Kumar Rath
- Department of Veterinary Pathology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Manoj Kumar Jena
- Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, India
| | - B. V. Vivekananda Reddy
- Department of Livestock Products Technology, NTR College of Veterinary Science, Gannavaram, India
| | - Prasad Kumar Pati
- Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Susen Kumar Panda
- College of Veterinary Science and Animal Husbandry, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha, India
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA, United States
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Jin Z, Peng S, Nie L. Active compounds: A new direction for rice value addition. Food Chem X 2023; 19:100781. [PMID: 37780340 PMCID: PMC10534106 DOI: 10.1016/j.fochx.2023.100781] [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: 05/07/2023] [Revised: 06/28/2023] [Accepted: 07/02/2023] [Indexed: 10/03/2023] Open
Abstract
The development of rice active compounds is conducive to improving the added value of rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it summarized the effect of rice storage and processing technology on rice active compounds. We conclude the following: Rice contains a large number of active compounds that are beneficial to humans. At present, the research on the action mechanism of rice active compounds on the human body is not deep enough, and the ability to deeply process rice is insufficient, greatly limiting the development of the rice active compound industry. To maximize the added value of rice, it is necessary to establish a dedicated preservation and processing technology system based on the physicochemical properties of the required active compounds. Additionally, attention should be paid to the development and application of composite technologies during the development of the rice active compound industry.
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Affiliation(s)
- Zhaoqiang Jin
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
| | - Shaobing Peng
- MOA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Lixiao Nie
- Sanya Nanfan Research Institute of Hainan University, Hainan University, Sanya 572025, China
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Haque A, Ahmad S, Azad ZRAA, Adnan M, Ashraf SA. Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes. PeerJ 2023; 11:e14977. [PMID: 36890873 PMCID: PMC9988266 DOI: 10.7717/peerj.14977] [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: 09/19/2022] [Accepted: 02/08/2023] [Indexed: 03/06/2023] Open
Abstract
Background Every year, the food business produces a sizeable amount of waste, including the portions of fruits and vegetables that are inedible, and those that have reached a stage where they are no longer suitable for human consumption. These by-products comprise of components such as natural antioxidants (polyphenols, carotenoid etc.), dietary fiber, and other trace elements, which can provide functionality to food. Due to changing lifestyles, there is an increased demand for ready-to-eat products like sausages, salami, and meat patties. In this line, meat products like buffalo meat sausages and patties are also gaining the interest of consumers because of their rich taste. Meat, however, has a high percentage of fat and is totally deprived of dietary fiber, which poses severe health problems like cardiovascular (CV) and gastrointestinal diseases. The health-conscious consumer is becoming increasingly aware of the importance of balancing flavor and nutrition. Therefore, to overcome this problem, several fruit and vegetable wastes from their respective industries can be successfully incorporated into meat products that provide dietary fiber and play the role of natural antioxidants; this will slow down lipid oxidation and increase the shelf-life of meat products. Methodology Extensive literature searches have been performed using various scientific search engines. We collected relevant and informative data from subject-specific and recent literature on sustainable food processing of wasted food products. We also looked into the various applications of waste fruit and vegetable products, including cereals, when they are incorporated into meat and meat products. All relevant searches meeting the criteria were included in this review, and exclusion criteria were also set. Results The pomace and peels of fruits like grapes, pomegranates, cauliflower, sweet lime, and other citrus are some of the most commonly used fruit and vegetable by-products. These vegetable by-products help inhibit oxidation (of both lipids and proteins) and the growth of pathogenic and spoilage bacteria, all without altering the consumer's acceptability of the product on a sensory level. When included in meat products, these by-products have the potential to improve the overall product quality and lengthen its shelf-life under certain circumstances. Conclusion Cost-effective and easily accessible by-products from the fruit and vegetable processing industries can be used in meat products to enhance their quality features (physicochemical, microbial, sensory, and textural aspects) and health benefits. Additionally, this will provides environmental food sustainability by lowering waste disposal and improving the food's functional efficacy.
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Affiliation(s)
- Abdul Haque
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Z R A A Azad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pardesh, India
| | - Mohd Adnan
- Department of Biology, College of Science, University of Ha'il, Ha'il, Saudi Arabia
| | - Syed Amir Ashraf
- Department of Clinical Nutrition, College of Applied Medical Sciences, University of Ha'il, Ha'il, Saudi Arabia
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Muhammad M, Zhu Y, Wen A, Liu N, Qin L. Phenolic profile, alpha-amylase inhibitory activity, and in vitro glycemic index of adzuki beans. Front Nutr 2022; 9:1063602. [PMID: 36618697 PMCID: PMC9815551 DOI: 10.3389/fnut.2022.1063602] [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: 10/07/2022] [Accepted: 12/05/2022] [Indexed: 12/24/2022] Open
Abstract
Regular consumption of low-glycemic index (GI) foods is a common strategy for type 2 diabetes patients. To evaluate the potential application of adzuki beans in low-GI foods, the phenolic profile and alpha-amylase inhibitor (α-AI) activity of four varieties of adzuki beans (G24, Te Xiao Li No. 1, Gui Nong No. 1, and Qian Xiao Hei) were determined. The starch digestibility properties and in vitro glycemic index (IVGI) of these beans were also evaluated using the in vitro digestion model coupled with 3,5-dinitrosalicylic acid colorimetry. The results indicated that these adzuki beans, containing numerous phenolics, showed inhibitory activities to alpha-amylase with the α-AI activities between 1.760 ± 0.044 and 3.411 ± 0.186 U/g. The resistant starch (RS) contributed predominantly to the total starch with proportions between (69.78 ± 2.45%) and (81.03 ± 0.06%); Te Xiao Li No. 1 was the highest compared with the other varieties. The adzuki beans were categorized into low- or medium-GI foods, and the IVGI ranged from (39.00 ± 0.36) to (56.76 ± 4.21). These results suggested that adzuki beans can be used as a component of low-GI foods.
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Affiliation(s)
- Mazhar Muhammad
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, Guizhou, China
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Anyan Wen
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Na Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Likang Qin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, Guizhou, China,School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China,*Correspondence: Likang Qin,
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Effects of starch-rich or fat-rich diets on metabolism, adiposity, and glycemia in immune-biased, C57BL/6 and BALB/c mice. J Nutr Biochem 2022; 108:109086. [PMID: 35691592 DOI: 10.1016/j.jnutbio.2022.109086] [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: 08/14/2021] [Revised: 05/05/2022] [Accepted: 05/06/2022] [Indexed: 11/21/2022]
Abstract
Diet is an essential factor to maintain health by regulating host metabolism and immunity. Host immunity acts as a critical regulator of metabolic changes. By using differentially immune-biased mice C57BL/6 and BALB/c, we demonstrated the metabolic consequence of consuming diets rich in non-resistant starch (starch-rich), unsaturated fat (sunflower oil-rich), and saturated fat (coconut oil-rich) for shorter (four weeks) or longer (eight weeks) duration. Time kinetics of various diets on two differentially immune-biased mice revealed that starch-rich and unsaturated fat-rich diets reduced insulin resistance (IR) and visceral adiposity in BALB/c mice. In contrast, a saturated fat-rich diet enhanced both parameters. In C57BL/6 mice, a fat-rich diet enhanced IR with time while visceral adiposity remained unchanged. Eight weeks' consumption of a saturated fat-rich diet led to the highest visceral adiposity in C57BL/6 mice, while the same diet resulted in the maximum IR in BALB/c mice. The current report presented a detailed metabolomic analysis of treatments with various diets using a) uni- and b) multi-variate analyses. We also calculated the differential index for each treatment for each mouse strain using a vector analysis of the multivariate linear discriminant data. The outcome of the vector analysis of metabolite profiles identified metabolites that affected lipid and glucose metabolism to establish the inter-strain physiological differences.
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Vall Ribeiro NCB, Ramer-Tait AE, Cazarin CBB. RESISTANT STARCH: A PROMISING INGREDIENT AND HEALTH PROMOTER. PHARMANUTRITION 2022. [DOI: 10.1016/j.phanu.2022.100304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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9
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Characterisation of undigested components throughout the gastrointestinal tract of broiler chickens fed either a wheat- or maize-based diet. ANIMAL NUTRITION 2022; 8:153-159. [PMID: 34977385 PMCID: PMC8683653 DOI: 10.1016/j.aninu.2021.09.011] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 09/09/2021] [Accepted: 09/17/2021] [Indexed: 11/20/2022]
Abstract
This study was to characterise the undigested nutrients present along the gastrointestinal tract of birds offered common wheat- or maize-based diets, with the goal of optimising utilisation of enzymes to enhance digestive efficiency. Wheat- and maize-based diets were offered to 240 mixed-sex broilers (10 birds/pen; n = 12) from 1 to 35 d post–hatch. Digestibility of dry matter, starch, crude protein and non-starch polysaccharides (NSP) were measured in the crop, gizzard, duodenum, jejunum, ileum, caeca and excreta at d 12 and 35 post–hatch. Analysis of nutrient levels in the excreta presented that more than 30% of nutrients provided in the feed was wasted, irrespective of wheat or maize diet type. On average, 92 g/kg crude protein, 92 g/kg insoluble NSP and 14 g/kg oligosaccharides were not utilised by birds at d 12 post–hatch. The quantity of water-insoluble NSP in the small intestine at d 12 was lower in birds offered the wheat-based diet compared to those fed the maize-based diet (P < 0.05), with the reverse being true for water-soluble NSP (P < 0.001). On average, 84 g/kg crude protein, 79 g/kg insoluble NSP and 9 g/kg oligosaccharides remained in the excreta at 35 d of age. At this time period, accumulation of feed in the gizzard was noted for birds offered both diets, but was more pronounced in those offered the maize-based diet (P < 0.001). Birds offered the maize-based diet demonstrated improved utilisation of oligosaccharides compared to those fed the wheat-based diet at both d 12 and 35 (P = 0.087 and P = 0.047, respectively). Protein utilisation in the jejunum and ileum was greater in birds offered the wheat-based diet compared to those fed the maize-based diet (P = 0.004 and P < 0.001, respectively). Thus, while both diets supported standard growth performance of birds, the degree and flow of nutrient disappearance along the gastrointestinal tract was influenced by cereal type and bird age.
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You H, Liang C, Zhang O, Xu H, Xu L, Chen Y, Xiang X. Variation of resistant starch content in different processing types and their starch granules properties in rice. Carbohydr Polym 2022; 276:118742. [PMID: 34823776 DOI: 10.1016/j.carbpol.2021.118742] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/29/2021] [Accepted: 10/09/2021] [Indexed: 11/29/2022]
Abstract
Ninety-nine lines from recombinant inbred lines were selected to investigate the effects of starch synthesis-related genes on resistant starch (RS) content in different proceeding types. RS in raw milled rice (RSm), hot cooked rice (RSc), and retrogradation rice (RSr) showed a wide variation among the lines, especially RSm arrived at 10.61%. Divergent variability of RSm, RSc and RSr indicated that there were different regulation mechanisms for them. Waxy wildtype allele (Wxa) could elevate RSm, RSc and RSr, but Soluble starch synthase IIa (SSIIa) only played a vital role in regulating RSm. Wxa-indica SSIIa could increase RSm, and Wxa-japonica SSIIa (SSIIaj) could elevate RSc and RSr. The mean diameter of Wxa-SSIIaj was significantly bigger than others. The bigger starch granules, the higher RSc and RSr. Starch granules morphology with high-RSm would have a higher percentage in polyhedral and angular shape. The results provide new information for rice breeding with high-RS content.
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Affiliation(s)
- Hui You
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Cheng Liang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Ouling Zhang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Haoyang Xu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Liang Xu
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China
| | - Yongjun Chen
- Rice Research Institute of Southwest University of Science and Technology, Mianyang 621010, China.
| | - Xunchao Xiang
- Lab of Plant Molecular Genetics and Breeding, Southwest University of Science and Technology, Mianyang 621010, China.
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Jia S, Zhao H, Tao H, Yu B, Liu P, Cui B. Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt. Int J Biol Macromol 2022; 203:10-18. [PMID: 35032494 DOI: 10.1016/j.ijbiomac.2022.01.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
Abstract
The study intended to explore the influence of corn resistant starches type III (RS3s) prepared by autoclave, debranching, and microwave heat on the rheology, structure, and viable counts of set yogurt. The rheological analysis suggested that RS3s enhanced the elastic and viscous modulus of yogurt, and that microwave-heated RS was the most effective for improving viscoelasticity. Fitting the creep data using the Burger model showed that yogurt with microwave-heated RS increased the structural strength of yogurt, which displayed the highest instantaneous and viscoelastic deformations. The confocal laser scanning microscopy and scanning electron microscopy micrographs demonstrated that autoclaved and debranched RS3s formed large fragments and disrupted the continuity of the milk protein structure; however, microwave-heated RS evenly filled the gel network and formed an interpenetrating network with proteins. The bacterial count and acidity of yogurt indicated that microwave-heated and debranched RS3s promoted the growth of lactic acid bacteria and accelerated the fermentation process of yogurt. The results of this study demonstrated that microwave-heated RS is a favorable supplement to the microstructure and rheological properties of yogurt compared with autoclaved and debranched RS3s.
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Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Prebiotic effects of resistant starch nanoparticles on growth and proliferation of the probiotic Lactiplantibacillus plantarum subsp. plantarum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112572] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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13
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Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions. Cereal Chem 2021. [DOI: 10.1002/cche.10502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Arp CG, Correa MJ, Ferrero C. Resistant starches: A smart alternative for the development of functional bread and other starch-based foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106949] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Botticella E, Savatin DV, Sestili F. The Triple Jags of Dietary Fibers in Cereals: How Biotechnology Is Longing for High Fiber Grains. FRONTIERS IN PLANT SCIENCE 2021; 12:745579. [PMID: 34594354 PMCID: PMC8477015 DOI: 10.3389/fpls.2021.745579] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Accepted: 08/18/2021] [Indexed: 05/03/2023]
Abstract
Cereals represent an important source of beneficial compounds for human health, such as macro- and micronutrients, vitamins, and bioactive molecules. Generally, the consumption of whole-grain products is associated with significant health benefits, due to the elevated amount of dietary fiber (DF). However, the consumption of whole-grain foods is still modest compared to more refined products. In this sense, it is worth focusing on the increase of DF fractions inside the inner compartment of the seed, the endosperm, which represents the main part of the derived flour. The main components of the grain fiber are arabinoxylan (AX), β-glucan (βG), and resistant starch (RS). These three components are differently distributed in grains, however, all of them are represented in the endosperm. AX and βG, classified as non-starch polysaccharides (NSP), are in cell walls, whereas, RS is in the endosperm, being a starch fraction. As the chemical structure of DFs influences their digestibility, the identification of key actors involved in their metabolism can pave the way to improve their function in human health. Here, we reviewed the main achievements of plant biotechnologies in DFs manipulation in cereals, highlighting new genetic targets to be exploited, and main issues to face to increase the potential of cereals in fighting malnutrition.
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Affiliation(s)
- Ermelinda Botticella
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy
| | | | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Viterbo, Italy
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16
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Paulo AFS, Baú TR, Ida EI, Shirai MA. Edible coatings and films with incorporation of prebiotics -A review. Food Res Int 2021; 148:110629. [PMID: 34507773 DOI: 10.1016/j.foodres.2021.110629] [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] [Received: 03/19/2021] [Revised: 07/15/2021] [Accepted: 07/26/2021] [Indexed: 12/12/2022]
Abstract
Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota that increase the production of short chain fatty acids and prevent the development of some disorders such as colon cancer, irritable bowel syndrome, diabetes, obesity, among others. Traditionally, prebiotics have been used in diverse food formulations to enhance their healthy potential or to improve their technological and sensory properties. However, different alternatives for the production of prebiotic products are being explored, such as edible coatings and films. Therefore, this review aims to highlight recent research on edible coatings and films incorporated with different prebiotics, the concept of prebiotics, the general characteristics of these materials, and the main production methods, as well as presenting the perspectives of uses in the food industry. Current works describe that polyols and oligosaccharides are the most employed prebiotics, and depending on their structure and concentration, they can also act as film plasticizer or reinforcement agent. The use of prebiotic in the coating can also improve probiotic bacteria survival making it possible to obtain fruits and vegetables with synbiotic properties. The most common method of production is casting, suggesting that other technologies such as extrusion can be explored aiming industrial scale. The use of film and coating carried of prebiotic is an emerging technology and there are still several possibilities for study to enable its use in the food industry. This review will be useful to detect the current situation, identify problems, verify new features, future trends and support new investigations and investments.
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Affiliation(s)
- Ana Flávia Sampaio Paulo
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil
| | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, SC, Brazil
| | - Elza Iouko Ida
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil
| | - Marianne Ayumi Shirai
- Post-graduation Program of Food Technology, Federal University of Technology - Paraná, Londrina, PR, Brazil.
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17
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Kemp JA, Regis de Paiva B, Fragoso Dos Santos H, Emiliano de Jesus H, Craven H, Z Ijaz U, Alvarenga Borges N, G Shiels P, Mafra D. The Impact of Enriched Resistant Starch Type-2 Cookies on the Gut Microbiome in Hemodialysis Patients: A Randomized Controlled Trial. Mol Nutr Food Res 2021; 65:e2100374. [PMID: 34390604 DOI: 10.1002/mnfr.202100374] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 07/01/2021] [Indexed: 01/04/2023]
Abstract
INTRODUCTION Resistant starch type-2 (RS2) can mitigate inflammation and oxidative stress in hemodialysis (HD) patients. However, there is still a lack of knowledge on the impact of the RS2 on the gut microbiota community in these patients. Thus, this study aims to evaluate the effects of enriched RS2 cookies on the gut microbiome in HD patients. METHODS AND RESULTS This comprises a randomized, double-blind, placebo-controlled trial of age-, sex-, and BMI-matched patients and controls. The RS2 group receives enriched RS2 cookies (16 g d-1 of Hi-Maize 260, Ingredion) for 4 weeks, while the placebo group received cookies made with manioc flour. Fecal microbiota composition is evaluated by the 16S ribosomal RNA gene. Analysis of the microbiota reveals that Pielou's evenness is significantly decreased after RS2 supplementation. Notably, it is observed that RS2 intervention upregulates significantly 8 Amplicon Sequencing Variants (ASV's), including Roseburia and Ruminococcus gauvreauii, which are short-chain fatty acids (SCFA) producers. Furthermore, it is associated with the downregulation of 11 ASVs, such as the pro-inflammatory Dialister. CONCLUSIONS RS2 intervention for 4 weeks in HD patients effectively alters SCFA producers in the gut microbiota, suggesting that it could be a good nutritional strategy for patients with chronic kidney disease (CKD) on HD.
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Affiliation(s)
- Julie Ann Kemp
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Bruna Regis de Paiva
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | | | | | - Hannah Craven
- Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Bearsden, Glasgow, UK
| | - Umer Z Ijaz
- School of Engineering University of Glasgow, Glasgow, UK
| | - Natalia Alvarenga Borges
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil.,Department of Applied Nutrition, Institute of Nutrition, Rio de Janeiro State University, Rio de Janeiro, RJ, Brazil
| | - Paul G Shiels
- Wolfson Wohl Translational Research Centre, Institute of Cancer Sciences, University of Glasgow, Bearsden, Glasgow, UK
| | - Denise Mafra
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
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18
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Han KT, Kim HR, Moon TW, Choi SJ. Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties. ULTRASONICS SONOCHEMISTRY 2021; 76:105650. [PMID: 34182316 PMCID: PMC8237586 DOI: 10.1016/j.ultsonch.2021.105650] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/03/2021] [Accepted: 06/18/2021] [Indexed: 05/25/2023]
Abstract
In this study, the effects of sonication and temperature-cycled storage on the structural properties and resistant starch content of high-amylose corn starch were investigated. Sonication induced a partial depolymerization of the molecular structures of amylopectin and amylose. Sonication treatment induced the appropriate structural changes for retrogradation. Although the relative crystallinity of sonicated starch was lower than that of non-sonicated starch, sonicated starch after retrogradation showed much higher relative crystallinity than non-sonicated starch. Regardless of sonication treatment, temperature-cycled storage resulted in a higher degree of retrogradation than isothermal storage, but the rate of retrogradation was greater in sonicated starch than in non-sonicated starch, as supported by retrogradation enthalpy, the Avrami constant, and relative crystallinity. The highly developed crystalline structure in sonicated starches due to retrogradation was reflected by the large amount of resistant starch.
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Affiliation(s)
- Kyu Tae Han
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea
| | - Ha Ram Kim
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea; Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.
| | - Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea.
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19
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Cronin P, Joyce SA, O’Toole PW, O’Connor EM. Dietary Fibre Modulates the Gut Microbiota. Nutrients 2021; 13:nu13051655. [PMID: 34068353 PMCID: PMC8153313 DOI: 10.3390/nu13051655] [Citation(s) in RCA: 238] [Impact Index Per Article: 79.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/06/2021] [Accepted: 05/11/2021] [Indexed: 12/14/2022] Open
Abstract
Dietary fibre has long been established as a nutritionally important, health-promoting food ingredient. Modern dietary practices have seen a significant reduction in fibre consumption compared with ancestral habits. This is related to the emergence of low-fibre “Western diets” associated with industrialised nations, and is linked to an increased prevalence of gut diseases such as inflammatory bowel disease, obesity, type II diabetes mellitus and metabolic syndrome. The characteristic metabolic parameters of these individuals include insulin resistance, high fasting and postprandial glucose, as well as high plasma cholesterol, low-density lipoprotein (LDL) and high-density lipoprotein (HDL). Gut microbial signatures are also altered significantly in these cohorts, suggesting a causative link between diet, microbes and disease. Dietary fibre consumption has been hypothesised to reverse these changes through microbial fermentation and the subsequent production of short-chain fatty acids (SCFA), which improves glucose and lipid parameters in individuals who harbour diseases associated with dysfunctional metabolism. This review article examines how different types of dietary fibre can differentially alter glucose and lipid metabolism through changes in gut microbiota composition and function.
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Affiliation(s)
- Peter Cronin
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
| | - Susan A. Joyce
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
- School of Biochemistry and Cell Biology, University College Cork, T12 K8AF Cork, Ireland
| | - Paul W. O’Toole
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
- Department of Microbiology, University College Cork, T12 K8AF Cork, Ireland
| | - Eibhlís M. O’Connor
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland; (S.A.J.); (P.W.O.)
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland
- Correspondence:
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20
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Zhou D, Ma Z, Hu X. Isolated Pea Resistant Starch Substrates with Different Structural Features Modulate the Production of Short-Chain Fatty Acids and Metabolism of Microbiota in Anaerobic Fermentation In Vitro. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5392-5404. [PMID: 33843218 DOI: 10.1021/acs.jafc.0c08197] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Resistant starches (RSs) with different structural features were isolated from both native and pullulanase-debranched and acid-hydrolyzed pea starches. Their microscopic changes, short-chain fatty acids (SCFA) composition, microbiota communities, and structural characteristics of the corresponding fermenta residues by the end of 24 h of the in vitro fermentation period were investigated. The microbial fermentation clearly caused numerous cracks and erosion on the RS granule surface. In comparison to the positive control, significantly higher levels of butyrate, propionate, and total SCFA were produced after 24 h of in vitro fecal fermentation when resistant starches were used as substrates. The RS substrates with different structural characteristics enabled varying growth of Bifidobacterium spp., Eubacterium spp., and Faecalibacterium spp. The discrepancy in microbiota communities associated with the differences in SCFA from the fermentation of RS with different structural features would be critical toward the rational design of foods containing resistant starch with targeted health benefits.
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Affiliation(s)
- Dingting Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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21
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Kaimal AM, Mujumdar AS, Thorat BN. Resistant starch from millets: Recent developments and applications in food industries. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.074] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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22
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Correa MJ, Burbano Moreano JJ, Guardianelli LM, Weisstaub AR, Zuleta A, Salinas MV. Garlic: A natural bread improver for wheat bread with a high level of resistant starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15519] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- María J. Correa
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Juan J. Burbano Moreano
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Luciano M. Guardianelli
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
| | - Adriana R. Weisstaub
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - Angela Zuleta
- Departamento de Nutrición y Bromatología Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junín Argentina
| | - María V. Salinas
- CIDCA (CIC PBA‐CONICET, Facultad de Ciencias Exactas) Universidad Nacional de La Plata La Plata Argentina
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23
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Vaitkeviciene R, Zadeike D, Gaizauskaite Z, Valentaviciute K, Marksa M, Mazdzieriene R, Bartkiene E, Lele V, Juodeikiene G, Jakstas V. Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15053] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Ruta Vaitkeviciene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Zydrune Gaizauskaite
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Kristina Valentaviciute
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Mindaugas Marksa
- Department of Analytical and Toxicological Chemistry Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Ramute Mazdzieriene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Elena Bartkiene
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
- Department of Food Safety and Quality Veterinary Academy of Lithuanian University of Health Sciences Kaunas LT‐47181 Lithuania
| | - Vita Lele
- Department of Food Safety and Quality Veterinary Academy of Lithuanian University of Health Sciences Kaunas LT‐47181 Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
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24
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Wang R, Li M, Strappe P, Zhou Z. Preparation, structural characteristics and physiological property of resistant starch. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 95:1-40. [PMID: 33745510 DOI: 10.1016/bs.afnr.2020.09.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Starch is of the most important carbohydrates in human diets for maintaining normal body's energy metabolisms. However, due to the increased number of chronic diseases worldwide, the further study of the starch property in the dietary formula becomes essential for revealing its association with preventing or intervening the occurrence of such diseases as diabetes, obesity, intestinal diseases and even cardiovascular diseases. Considering that different starches demonstrate different digestion property based on their individual structural characteristics, in particular, the existence of resistant starch (RS) attracts much more interests recently because of its being a major producer of short-chain fatty acids followed by gut microbial fermentation. Furthermore, the understanding of the interaction between RS and microbiota in the gut and its substantial influence on the regulation of diabetes, kidney, disease hypertension and others is still being under investigated. Therefore, this chapter summarized the fine structure of starch, resistant starch structural characteristics, formation and preparation of resistant starches and their corresponding physiological property.
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Affiliation(s)
- Rui Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Mei Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD, Australia
| | - Zhongkai Zhou
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China; ARC Functional Grains Centre, Charles Sturt University, Wagga Wagga, NSW, Australia.
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25
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[Anticancer effect of modified banana (Musa cavendish AAA) starch in rats with 1.2-dimethylhydrazine]. NUTR HOSP 2021; 37:147-154. [PMID: 31793323 DOI: 10.20960/nh.02706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Introduction Introduction: resistant starch (RS) is not completely digested in the human intestine but is fermented in the colon; intestinal pH decreases as short-chain fatty acids are produced. This is beneficial for health, and for preventing and treating rectal colon cancer. Pyrodextrinization and enzymatic hydrolysis are modifications to native starch (NS) that may increase the amount of RS. Objective: the objective of this project was to evaluate the effects of M. cavendish AAA native and both chemically and enzymatically modified starches on tumor markers in rats. Methods: modifications (chemical and enzymatic) were made to M. cavendish AAA NS, and were evaluated in rats with 1,2-DMH. Male Sprague Dawley rats (25) were used, divided into five experimental groups: PC, NC, NS, PI, and ERM. During 4 weeks they received the experimental diet assigned to each group. The PC, NS, PI and ERM groups received 2 weekly s.c. (subcutaneous) injections of 1,2-DMH (40 mg/kg) (third and fourth week). In feces, pH, β-glucuronidase enzyme, and short-chain fatty acids were evaluated, and a histopathological study was performed of the intestine to detect microscopic lesions. Results: the activity of β-glucuronidase decreased (p < 0.05) for NS, PI and ERM vs. PC. The highest proportion of butyric acid was observed in the NS (p < 0.05) vs. NC group. Sixty percent of enteritides were severe in grade in the PC group, and 40 % in the experimental groups. Conclusions: native starch granules resisted pyrodextrinization, but treatment with α-amylase broke the structure of the pyrodextrin granule. According to the treatments given to the rats, as the amount of RS present in the diet increases (NS), the neoplastic cells do not advance beyond the basement membrane, suggesting a possible cell-protective or anticancer effect.
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26
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Dhull SB, Malik T, Kaur R, Kumar P, Kaushal N, Singh A. Banana Starch: Properties Illustration and Food Applications—A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.202000085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology CDLU Sirsa 125055 India
| | - Tanu Malik
- Centre of Food Science and Technology CCS HAU Hisar 125001 India
| | - Ramandeep Kaur
- Department of Food Science and Technology PAU Ludhiana 141001 India
| | - Pradyuman Kumar
- Department of Food Engineering and Technology SLIET Sangrur 148106 India
| | - Naveet Kaushal
- Department of Agriculture Mata Gujri College Fatehgarh Sahib 140406 India
| | - Ajay Singh
- Department of Food Technology Mata Gujri College Fatehgarh Sahib 140406 India
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27
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Câmara AKFI, Paglarini CDS, Vidal VAS, Dos Santos M, Pollonio MAR. Meat products as prebiotic food carrier. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:223-265. [PMID: 32892834 DOI: 10.1016/bs.afnr.2020.06.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Mirian Dos Santos
- School of Food Engineering, State University of Campinas, Campinas, Brazil
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28
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Resistant starch nanoparticles prepared from debranched starch by medium-temperature recrystallization. Int J Biol Macromol 2020; 155:598-604. [DOI: 10.1016/j.ijbiomac.2020.03.242] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 03/21/2020] [Accepted: 03/30/2020] [Indexed: 02/02/2023]
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29
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Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking. Food Chem 2020; 316:126262. [DOI: 10.1016/j.foodchem.2020.126262] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 01/08/2020] [Accepted: 01/17/2020] [Indexed: 12/19/2022]
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30
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Kumari S, Yadav BS, Yadav RB. Synthesis and modification approaches for starch nanoparticles for their emerging food industrial applications: A review. Food Res Int 2020; 128:108765. [DOI: 10.1016/j.foodres.2019.108765] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 10/02/2019] [Accepted: 10/19/2019] [Indexed: 02/07/2023]
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31
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In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103778] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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32
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Jain S, Winuprasith T, Suphantharika M. Digestion behavior and gastrointestinal fate of oil-in-water emulsions stabilized by different modified rice starches. Food Funct 2020; 11:1087-1097. [DOI: 10.1039/c9fo01628g] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study highlights how starch modification and the concentration of resistant starch may alter the lipid digestion behavior in oil-in-water emulsions.
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Affiliation(s)
- Surangna Jain
- Department of Biotechnology
- Faculty of Science
- Mahidol University
- Bangkok 10400
- Thailand
| | | | - Manop Suphantharika
- Department of Biotechnology
- Faculty of Science
- Mahidol University
- Bangkok 10400
- Thailand
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33
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Hodges C, Archer F, Chowdhury M, Evans BL, Ghelani DJ, Mortoglou M, Guppy FM. Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial. Foods 2019; 9:E23. [PMID: 31881647 PMCID: PMC7022949 DOI: 10.3390/foods9010023] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 11/12/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingestion of each meal for 120 min. There was a significant interaction between temperature and time (F ( 8.46 - 372.34 ) = 2.75, p = 0.005), with the reheated (90 min) condition returning to baseline faster than both cold (120 min) and hot conditions. Blood glucose area under the curve (AUC) was significantly lower in the reheated (703 ± 56 mmol·L-1·min-1) than the hot condition (735 ± 77 mmol·L-1·min-1, t ( 92 ) = -3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol·L-1·min-1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions than the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.
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Affiliation(s)
- Caroline Hodges
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton BN2 4GJ, UK; (C.H.); (F.A.); (M.C.); (B.L.E.); (D.J.G.); (M.M.)
| | - Fay Archer
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton BN2 4GJ, UK; (C.H.); (F.A.); (M.C.); (B.L.E.); (D.J.G.); (M.M.)
| | - Mardiyyah Chowdhury
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton BN2 4GJ, UK; (C.H.); (F.A.); (M.C.); (B.L.E.); (D.J.G.); (M.M.)
| | - Bethany L. Evans
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton BN2 4GJ, UK; (C.H.); (F.A.); (M.C.); (B.L.E.); (D.J.G.); (M.M.)
| | - Disha J. Ghelani
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton BN2 4GJ, UK; (C.H.); (F.A.); (M.C.); (B.L.E.); (D.J.G.); (M.M.)
| | - Maria Mortoglou
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton BN2 4GJ, UK; (C.H.); (F.A.); (M.C.); (B.L.E.); (D.J.G.); (M.M.)
| | - Fergus M. Guppy
- School of Pharmacy and Biomolecular Sciences, University of Brighton, Brighton BN2 4GJ, UK; (C.H.); (F.A.); (M.C.); (B.L.E.); (D.J.G.); (M.M.)
- Centre for Stress and Age-related Disease, University of Brighton, Brighton BN2 4GJ, UK
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Wang S, Zhang B, Chen T, Li C, Fu X, Huang Q. Chemical Cross-Linking Controls in Vitro Fecal Fermentation Rate of High-Amylose Maize Starches and Regulates Gut Microbiota Composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13728-13736. [PMID: 31617357 DOI: 10.1021/acs.jafc.9b04410] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
A slow fermentation rate of dietary fiber could result in a steady metabolite production release and even distribution in the entire colon, increasing the likelihood of meeting the energy requirements of the distal colon. In the present study, we modulated the fermentation rate in an in vitro human fecal fermentation model by applying chemical cross-linking modification to a type 2 resistant starch [i.e., high-amylose maize starch (HAMS)]. Cross-linking modification decreased the gas production (an indicator of the fermentation rate) of HAMS throughout the whole fermentation progress. The butyrate production rate of cross-linked starches decreased gradually with the increase of the cross-linking degree. Certain beneficial gut microbiota such as genera of Blautia and Clostridiales members were remarkably promoted by starches with low and medium cross-linking degrees, whereas HAMS with a high cross-linking degree obviously promoted the abundance of Bacteroides uniformis and Ruminococcus bromii. This finding reveals that cross-linking modification effectively controls the fermentation rate and highlights the modulation metabolite profiles and gut microbiota composition through chemical modification.
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Affiliation(s)
- Shaokang Wang
- School of Food Science and Engineering, National Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
| | - Bin Zhang
- School of Food Science and Engineering, National Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Sino-Singapore International Research Institute , Guangzhou 510555 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , China
| | - Tingting Chen
- Department of Biochemistry and Microbiology , Rutgers University , New Brunswick , New Jersey 08901-8525 , United States
- School of Food Science and Technology , Nanchang University , Nanchang 330047 , China
| | - Chao Li
- School of Food Science and Engineering, National Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Sino-Singapore International Research Institute , Guangzhou 510555 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , China
| | - Xiong Fu
- School of Food Science and Engineering, National Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , China
| | - Qiang Huang
- School of Food Science and Engineering, National Research Center for Tropical Health Food, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou 510640 , China
- Sino-Singapore International Research Institute , Guangzhou 510555 , China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) , Guangzhou 510640 , China
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Wardana AA, Surono IS, Hendry. Resistant starch content, pasting properties, and structure of modified taro (Colocasia esculenta L. Schott) starch granule by steam cooking. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1742-6596/1363/1/012008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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36
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Indrastuti E, Estiasih T, Zubaidah E, Harijono. Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180515112908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
High cyanide varieties of cassava must be detoxified before consumption.
Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid
state fermentation, and drying. One of traditional detoxification is combination of submerged and solid
state fermentation and the effect of this processing on cyanide reduction and food properties has not
been evaluation yet.
Objective:
This research studied the effect of solid state fermentation time on physicochemical, starch
granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of
Malang 4, Malang 6, and Sembung.
Methods:
Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to
cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a
humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled,
and analyzed.
Results:
Solid state fermentation similarly affected cyanide reduction and characteristics of cassava
flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and
produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume.
Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility;
meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility
increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the
degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation,
from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN.
The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected
chemical composition of cassava flour. The changes of structure and morphology of starch granules
affected pasting properties, and Increased in vitro starch digestibility due to damaged granules.
Conclusion:
Solid-state fermentation reduced cyanide content of all three cassava varieties into the
safe level for consumption, and aiso changed chemical, physical, and functional characteristics and
starch digestibility of cassava flour.
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Affiliation(s)
- Erning Indrastuti
- Doctoral Program of Agricultural Product Technology, Faculty of Agriculture, Brawijaya University, Malang, Indonesia
| | - Teti Estiasih
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
| | - Elok Zubaidah
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
| | - Harijono
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University - Jl. Veteran, Malang, Indonesia
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37
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Kolarič L, Minarovičová L, Lauková M, Karovičová J, Kohajdová Z. Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content. J Texture Stud 2019; 51:464-474. [DOI: 10.1111/jtxs.12489] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 09/25/2019] [Accepted: 10/01/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Lukáš Kolarič
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Lucia Minarovičová
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Michaela Lauková
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Jolana Karovičová
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
| | - Zlatica Kohajdová
- Department of Food Technology, Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovak Republic
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38
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Aribas M, Kahraman K, Koksel H. Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability. Cereal Chem 2019. [DOI: 10.1002/cche.10229] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Merve Aribas
- Department of Food Engineering Aksaray University Aksaray Turkey
- Department of Food Engineering Hacettepe University Ankara Turkey
| | - Kevser Kahraman
- Department of Material Science and Nanotechnology Engineering Abdullah Gul University Kayseri Turkey
| | - Hamit Koksel
- Department of Food Engineering Hacettepe University Ankara Turkey
- Department of Nutrition and Dietetics Istınye University Istanbul Turkey
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39
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Baranowska HM, Sikora M, Krystyjan M, Dobosz A, Tomasik P, Walkowiak K, Masewicz Ł, Borczak B. Analysis of the Retrogradation Processes in Potato Starches Blended with Non-Starchy Polysaccharide Hydrocolloids by LF NMR. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09600-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Roman L, Martinez MM. Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives. Foods 2019; 8:E267. [PMID: 31331021 PMCID: PMC6678428 DOI: 10.3390/foods8070267] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/12/2019] [Accepted: 07/16/2019] [Indexed: 12/18/2022] Open
Abstract
Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes during baking. The inclusion of resistant starch (RS) ingredients in bread formulas is gaining prominence, especially with the current positive health outcomes attributed to RS and the apparition of novel RS ingredients in the market. However, many RS ingredients contain RS structures that do not resist baking and, therefore, are not suitable to result in a meaningful RS increase in the final product. In this review, the structural factors for the resistance to digestion and hydrothermal processing of RS ingredients are reviewed, and the definition of each RS subtype is expanded to account for novel non-digestible structures recently reported. Moreover, the current in vitro digestion methods used to measure RS content are critically discussed with a view of highlighting the importance of having a harmonized method to determine the optimum RS type and inclusion levels for bread-making.
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Affiliation(s)
- Laura Roman
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada.
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41
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Siwatch M, Yadav RB, Yadav BS. Influence of Processing Treatments on Nutritional and Physicochemical Characteristics of Buckwheat (Fagopyrum esculentum). CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170405142747] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Buckwheat is now becoming increasingly popular due to its health benefits.
The most attractive feature of its seeds are gluten-free with high-quality protein and presence
of bioactive compounds with health-promoting effects. The aim of this study was to determine the
effect of processing treatments on nutritional and physicochemical properties of buckwheat which
would further be utilized for the production of a varied range of novel products.
Methods:
The different processing treatments such as cooking, fermentation, and germination
were given to buckwheat seeds. The native and processed buckwheat were then analyzed for their
nutritional properties such as moisture, ash, fat, crude fiber, protein, total phenol, tannin and phytate
content using standard methods. The physicochemical properties were also determined using
standard methods.
Results:
Processing treatments significantly (p≤0.05) reduces the tannin and phytate content and
significantly (p≤0.05) increases the total phenol content. Also, processing had a varied effect on
Water Absorption Capacity (WAC), Oil Absorption Capacity (OAC), least gelation concentration
and bulk density. The WAC and OAC of buckwheat flours were significantly (p≤0.05) varied from
2.15 to 3.89 g/g and 1.96 to 2.32 g/g, respectively.
Conclusion:
The changes observed in physicochemical properties of buckwheat flour after processing
treatments provided a crucial basis for its potential applications on an industrial scale.
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Affiliation(s)
- Munish Siwatch
- Department of Food Technology, Maharshi Dayanand University, Rohtak (Haryana), India
| | - Ritika B. Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak (Haryana), India
| | - Baljeet S. Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak (Haryana), India
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42
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Corgneau M, Gaiani C, Petit J, Nikolova Y, Banon S, Ritié‐Pertusa L, Le DTL, Scher J. Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14120] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Magda Corgneau
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Claire Gaiani
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Jeremy Petit
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Yoana Nikolova
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Sylvie Banon
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | | | | | - Joël Scher
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
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44
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Ma Z, Hu X, Boye JI. Research advances on the formation mechanism of resistant starch type III: A review. Crit Rev Food Sci Nutr 2018; 60:276-297. [DOI: 10.1080/10408398.2018.1523785] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
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45
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Barros JHT, Telis VRN, Taboga S, Franco CML. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4578-4588. [PMID: 30333654 PMCID: PMC6170360 DOI: 10.1007/s13197-018-3393-6] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/07/2018] [Accepted: 08/14/2018] [Indexed: 11/28/2022]
Abstract
The effect of the partial substitution (0, 10, 15, and 20%) of wheat flour with resistant starch (RS) on dough rheology and structure, and on the quality and staling rate of bread was evaluated. The results from farinograph, extensograph, alveograph, oscillatory rheological tests, and from confocal laser scanning microscopy, indicated that the substitution up to 15% of flour with RS slightly affected the dough structure, weakening it through dilution of gluten protein. Bread made with 15% of RS had specific volume, crumb moisture, and firmness values similar to those of the control bread (without RS), indicating very good quality. During storage, the RS breads had higher crumb moisture, lower firmness, and a lower retrogradation rate than the control bread. The lower retrogradation rate, in conjunction with the higher crumb moisture and high water-retention capacity of RS, was responsible for lower crumb firmness in bread containing up to 15% RS. Using wheat flour of high quality helped to minimize the deleterious effect of RS on the dough and provided high-fiber bread with high quality and low staling.
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Affiliation(s)
- Jefferson H. T. Barros
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
- IFAC - Federal Institute of Acre, R. Coronel Brandão, 1622, Xapuri, Acre CEP: 69930-000 Brazil
| | - Vânia R. N. Telis
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
| | - Sebastião Taboga
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
| | - Celia M. L. Franco
- Department of Food Engineering and Technology, UNESP - São Paulo State University, R. Cristóvão Colombo, 2265, São José do Rio Preto, São Paulo CEP: 15054-000 Brazil
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46
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Ding Y, Lin Q, Kan J. Development and characteristics nanoscale retrograded starch as an encapsulating agent for colon-specific drug delivery. Colloids Surf B Biointerfaces 2018; 171:656-667. [DOI: 10.1016/j.colsurfb.2018.08.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 07/31/2018] [Accepted: 08/07/2018] [Indexed: 01/10/2023]
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47
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Yuan H, Meng Y, Bai H, Shen D, Wan B, Chen L. Meta-analysis indicates that resistant starch lowers serum total cholesterol and low-density cholesterol. Nutr Res 2018; 54:1-11. [DOI: 10.1016/j.nutres.2018.02.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 01/10/2018] [Accepted: 02/26/2018] [Indexed: 12/21/2022]
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48
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Neder-Suárez D, Amaya-Guerra CA, Báez-González JG, Quintero-Ramos A, Aguilar-Palazuelos E, Galicia-García T, Ramírez-Wong B, Campos-Venegas K, de Jesús Zazueta-Morales J. Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage. STARCH-STARKE 2018. [DOI: 10.1002/star.201700118] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- David Neder-Suárez
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León; Ciudad Universitaria San Nicolás de los Garza 66450 Mexico
| | - Carlos A. Amaya-Guerra
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León; Ciudad Universitaria San Nicolás de los Garza 66450 Mexico
| | - Juan G. Báez-González
- Departamento de Investigación y Posgrado, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León; Ciudad Universitaria San Nicolás de los Garza 66450 Mexico
| | - Armando Quintero-Ramos
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua; Circuito Universitario s/n Campus Universitario 2 Chihuahua 31125 Mexico
| | - Ernesto Aguilar-Palazuelos
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria; Avenida de las Américas y Josefa Ortiz s/n, 80010, Culiacán Sinaloa Mexico
| | - Tomás Galicia-García
- Departamento de Investigación y Posgrado, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua; Circuito Universitario s/n Campus Universitario 2 Chihuahua 31125 Mexico
| | - Benjamín Ramírez-Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora; Hermosillo Sonora 83000 Mexico
| | - Karla Campos-Venegas
- Centro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120; Complejo Industrial Chihuahua Chihuahua 31109 Mexico
| | - José de Jesús Zazueta-Morales
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria; Avenida de las Américas y Josefa Ortiz s/n, 80010, Culiacán Sinaloa Mexico
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49
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Zeng L, Chen C. Simultaneous estimation of amylose, resistant, and digestible starch in pea flour by visible and near-infrared reflectance spectroscopy. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1485027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lingjie Zeng
- College of Chinese Medicine, Guangdong Pharmaceutical University, Guangzhou, China
- Eastern Agricultural Research Center, Montana State University, Sidney, MT, USA
| | - Chengci Chen
- Eastern Agricultural Research Center, Montana State University, Sidney, MT, USA
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50
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Li T, Chen L, Xiao J, An F, Wan C, Song H. Prebiotic effects of resistant starch from purple yam (Dioscorea alataL.) on the tolerance and proliferation ability ofBifidobacterium adolescentis in vitro. Food Funct 2018; 9:2416-2425. [PMID: 29620784 DOI: 10.1039/c7fo01919j] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Thein vitroprebiotic effects of resistant starch (RS), prepared by different treatments from purple yam, onBifidobacterium adolescentiswere investigated.
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Affiliation(s)
- Tao Li
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou
- P. R. China
| | - Lei Chen
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou
- P. R. China
| | - Jianbo Xiao
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou
- P. R. China
| | - Fengping An
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou
- P. R. China
| | - Cheng Wan
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou
- P. R. China
| | - Hongbo Song
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou
- P. R. China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch
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