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Zhang X, Ren G, Liu W, Li L, Cao W, Wang L, Duan X. Effects of Freeze-Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats. ACS OMEGA 2024; 9:18449-18457. [PMID: 38680377 PMCID: PMC11044144 DOI: 10.1021/acsomega.4c00294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/16/2024] [Accepted: 03/22/2024] [Indexed: 05/01/2024]
Abstract
To provide a theoretical basis for the frozen storage of potato-oat composite dough and its products, this investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze-thaw cycles. The study measured key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, color, and sensory assessment. The influence of these factors on the product's quality is analyzed. The findings revealed that the freeze-thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze-thaw cycles resulted in darker color, and the sensory properties of the product were affected significantly after exceeding three freeze-thaw cycles. Moreover, an increase in the number of freeze-thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas G' initially increased and then decreased. The G″ of the composite dough peaked after the third freeze-thaw cycle. Overall, the composite dough quality significantly deteriorated at the fourth freeze-thaw cycle. There was a significant increase in the freezable water content, the largest modulus of elasticity, and the smallest tan δ. Therefore, the usage of the potato-oat composite dough should not exceed three cycles.
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Affiliation(s)
- Xi Zhang
- College
of Food and Biological Engineering, Henan
University of Science and Technology, Luoyang 471023, China
| | - Guangyue Ren
- College
of Food and Biological Engineering, Henan
University of Science and Technology, Luoyang 471023, China
- Collaborative
Innovation Center of Grain Storage Security, Luoyang 471023, China
| | - Wenchao Liu
- College
of Food and Biological Engineering, Henan
University of Science and Technology, Luoyang 471023, China
- Postdoctoral
Practice Innovation Base, Luohe Vocational
Technology College, Luohe 462002, China
- Henan
Nanjiecun (Group) Co., Ltd., Linying 462600, China
| | - Linlin Li
- College
of Food and Biological Engineering, Henan
University of Science and Technology, Luoyang 471023, China
| | - Weiwei Cao
- College
of Food and Biological Engineering, Henan
University of Science and Technology, Luoyang 471023, China
| | - Libo Wang
- College
of Food and Biological Engineering, Henan
University of Science and Technology, Luoyang 471023, China
| | - Xu Duan
- College
of Food and Biological Engineering, Henan
University of Science and Technology, Luoyang 471023, China
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Fusco V, Chieffi D, Fanelli F, Montemurro M, Rizzello CG, Franz CMAP. The Weissella and Periweissella genera: up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential. Front Microbiol 2023; 14:1289937. [PMID: 38169702 PMCID: PMC10758620 DOI: 10.3389/fmicb.2023.1289937] [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: 09/06/2023] [Accepted: 11/14/2023] [Indexed: 01/05/2024] Open
Abstract
Bacteria belonging to the genera Weissella and Periweissella are lactic acid bacteria, which emerged in the last decades for their probiotic and biotechnological potential. In 2015, an article reviewing the scientific literature till that date on the taxonomy, ecology, and biotechnological potential of the Weissella genus was published. Since then, the number of studies on this genus has increased enormously, several novel species have been discovered, the taxonomy of the genus underwent changes and new insights into the safety, and biotechnological and probiotic potential of weissellas and periweissellas could be gained. Here, we provide an updated overview (from 2015 until today) of the taxonomy, ecology, safety, biotechnological, and probiotic potential of these lactic acid bacteria.
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Affiliation(s)
- Vincenzina Fusco
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Daniele Chieffi
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Francesca Fanelli
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
| | - Marco Montemurro
- National Research Council, Institute of Sciences of Food Production (CNR-ISPA), Bari, Italy
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Saho VTN, Njintang YN. Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon. BRAZ J BIOL 2023; 84:e269844. [PMID: 37436205 DOI: 10.1590/1519-6984.269844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 04/06/2023] [Indexed: 07/13/2023] Open
Abstract
Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.
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Affiliation(s)
- V T N Saho
- University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon
| | - Y N Njintang
- University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon
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Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean ( Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation. Foods 2023; 12:foods12030605. [PMID: 36766134 PMCID: PMC9913992 DOI: 10.3390/foods12030605] [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: 12/11/2022] [Revised: 01/12/2023] [Accepted: 01/19/2023] [Indexed: 02/04/2023] Open
Abstract
This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products.
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Xie F, Zhang H, Xiong Z, Wu Y, Ai L. Effects and mechanism of sucrose on retrogradation, freeze-thaw stability, and texture of corn starch-tamarind seed polysaccharide complexes. J Food Sci 2022; 87:623-635. [PMID: 34997939 DOI: 10.1111/1750-3841.16006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/13/2021] [Accepted: 11/16/2021] [Indexed: 11/27/2022]
Abstract
In this work, we investigated the effects of sucrose (0%-30%, w/w) on the pasting properties, retrogradation, freeze-thaw stability, texture, and the possible interaction with corn starch-tamarind seed polysaccharide (CS-TSP) mixtures. Sucrose increased the gelatinization temperature (from 76.4 ± 0.1 to 87.6 ± 0.0°C), peak viscosity (from 3358.0 ± 1.4 to 7732.5 ± 44.5 cP), and final viscosity (from 3514.0 ± 31.1 to 7724.5 ± 142.1 cP) of CS-TSP mixtures. Further, sucrose limited the increase in the storage modulus of the mixture pastes, transfer of bound water to free water, and water syneresis during the freeze-thaw process. Additionally, sucrose resulted in a more complete gel structure with stronger resistance. Scanning electron microscope and fluorescence labeling analysis showed that the presence of sucrose helped in tight entanglement or cross-link between amylose or between amylose and TSP. Thus, these results in this study could help to improve physicochemical properties of starch-based products, such as glue pudding and other starch desserts.
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Affiliation(s)
- Fan Xie
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhiqiang Xiong
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Zhao B, Fu S, Li H, Li H, Liu C, Chen Z. Effect of storage conditions on the quality of frozen steamed bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15230] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Beibei Zhao
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Shijian Fu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Hua Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Huifang Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Changhong Liu
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhicheng Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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Jing L, Liu Y, Gao J, Xu M, Gou M, Jiang H, Zhang G, Li W. Effect of repeated freezing‐thawing on structural, physicochemical and digestible properties of normal and waxy starch gels. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14177] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luzhen Jing
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yu Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Jinmei Gao
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Meijuan Xu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Min Gou
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Hao Jiang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
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