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Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R. Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. Foods 2024; 13:1767. [PMID: 38890995 PMCID: PMC11171573 DOI: 10.3390/foods13111767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/28/2024] [Accepted: 05/31/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Dorota Litwinek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland; (J.O.); (D.Ż.)
| | - Tomasz Zięba
- Department of Food Storage, The Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Renata Sabat
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Anna Wywrocka-Gurgul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland; (D.L.); (R.S.); (A.W.-G.); (R.Z.)
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2
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Li X, Wang L, Tan B, Li R. Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship. Int J Biol Macromol 2024; 269:132214. [PMID: 38729489 DOI: 10.1016/j.ijbiomac.2024.132214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 04/24/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Dietary fibers come from a wide range of sources and have a variety of preparation methods (including extraction and modification). The different structural characteristics of dietary fibers caused by source, extraction and modification methods directly affect their physicochemical properties and functional activities. The relationship between structure and physicochemical properties and functional activities is an indispensable basic theory for realizing the directional transformation of dietary fibers' structure and accurately regulating their specific properties and activities. In this paper, since a brief overview about the structural characteristics of dietary fiber, the effect of structural characteristics on a variety of physicochemical properties (hydration, electrical, thermal, rheological, emulsifying property, and oil holding capacity, cation exchange capacity) and functional activities (hypoglycemic, hypolipidemic, antioxidant, prebiotic and harmful substances-adsorption activity) of dietary fiber explored by researchers in last five years are emphatically reviewed. Moreover, the future perspectives of structure-activity relationship are discussed. This review aims to provide theoretical foundation for the targeted regulation of properties and activities of dietary fiber, so as to improve the quality of their applied products and physiological efficiency, and then to realize high value utilization of dietary fiber resources.
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Affiliation(s)
- Xiaoning Li
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Liping Wang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
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3
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Fan R, Wang L, Cao H, Du R, Yang S, Yan Y, Zheng B. Characterization of the Structure and Physicochemical Properties of Soluble Dietary Fiber from Peanut Shells Prepared by Pulsed Electric Fields with Three-Phase Partitioning. Molecules 2024; 29:1603. [PMID: 38611882 PMCID: PMC11013324 DOI: 10.3390/molecules29071603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024] Open
Abstract
This study evaluated the impact of pulsed electric fields (PEFs) combined with three-phase partitioning (TPP) extraction methods on the physicochemical properties, functional properties, and structural characterization of the soluble dietary fiber (SDF) derived from peanut shells (PS). The findings of this study indicated that the application of a PEF-TPP treatment leads to a notable improvement in both the extraction yield and purity of SDF. Consequently, the PEF-TPP treatment resulted in the formation of more intricate and permeable structures, a decrease in molecular weight, and an increase in thermal stability compared to SDFs without TPP treatment. An analysis revealed that the PEF-TPP method resulted in an increase in the levels of arabinose and galacturonic acid, leading to enhanced antioxidant capacities. Specifically, the IC50 values were lower in SDFs which underwent PEF-TPP (4.42 for DPPH and 5.07 mg/mL for ABTS) compared to those precipitated with 40% alcohol (5.54 mg/mL for DPPH, 5.56 mg/mL for ABTS) and PEF75 (6.60 mg/mL for DPPH, 7.61 mg/mL for ABTS), respectively. Notably, the SDFs which underwent PEF-TPP demonstrated the highest water- and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, glucose adsorption, pancreatic lipase inhibition, cholesterol adsorption, nitric ion adsorption capacity, and the least gelation concentration. Based on the synthesis scores obtained through PCA (0.536 > -0.030 > -0.33), which indicated that SDFs which underwent PEF-TPP exhibited the highest level of quality, the findings indicate that PEF-TPP exhibits potential and promise as a method for preparing SDFs.
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Affiliation(s)
- Rui Fan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing 100191, China;
| | - Lei Wang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Huihui Cao
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Ruihuan Du
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Shuo Yang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Yanhua Yan
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
| | - Baiqin Zheng
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan 063000, China; (L.W.); (H.C.); (R.D.); (S.Y.)
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan 063000, China
- Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan 063000, China
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4
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [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: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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5
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Qadri T, Naik HR, Hussain SZ, Bhat TA, Naseer B, Zargar I, Beigh MA. Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment. Heliyon 2023; 9:e18527. [PMID: 37520989 PMCID: PMC10374930 DOI: 10.1016/j.heliyon.2023.e18527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 07/11/2023] [Accepted: 07/20/2023] [Indexed: 08/01/2023] Open
Abstract
Spray drying is a preferred choice for development of highly soluble, rapidly dispersible apple powder. However, adhesion during spray drying of syrups and juices is encountered which leads to product loss. The main solution to reduce adhesion is using drying aids. Besides, control of spray drying operating parameters (inlet air temperature and feed flow rate) also closely govern the powder yield, physical, functional and microstructural properties of spray dried fruit powder. Thus, the aim of the study was to evaluate the effect of inlet air temperature (IAT), carrier agent concentration (MD:GA), feed flow rate (FFR) & feed TSS (FTSS) on moisture content, hygroscopicity, dispersibility, water solubility index (WSI), bulk density (BD), porosity (Φ), flowability, lightness (L*) and radical scavenging activity (RSA). Design expert predicted IAT of 160 °C, MD and GA concentration of 14% and 6% respectively, FFR of 350 rpm & FTSS of 15oBrix as optimum condition for development of easily dispersible, highly soluble and least hygroscopic powder. The powder developed after following the optimized condition (SDAP) recorded moisture content as 2.91%, hygroscopicity as 25.29%, dispersibility as 92.50%, WSI as 94.17%, bulk density as 314.1 kg/m3, porosity as 57.19, flowability as 25.83°, L* value as 70.54 and RSA as 14.37. Among different powder reconstitution concentrations, 25% w/v concentration came out to be the best for reconstitution on the basis of sensory evaluation and rheological test. Frequency sweep test for all the reconstituted juice samples showed higher storage modulus than loss modulus for all the applied frequencies. The results of the study conferred that the developed powder could be used for commercial purpose.
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6
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Aziz A, Noreen S, Khalid W, Ejaz A, Faiz ul Rasool I, Maham, Munir A, Farwa, Javed M, Ercisli S, Okcu Z, Marc RA, Nayik GA, Ramniwas S, Uddin J. Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits. ACS OMEGA 2023; 8:23346-23357. [PMID: 38170139 PMCID: PMC10761000 DOI: 10.1021/acsomega.3c02176] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Accepted: 06/14/2023] [Indexed: 01/05/2024]
Abstract
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.
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Affiliation(s)
- Afifa Aziz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Sana Noreen
- University
Institute of Diet and Nutritional Sciences, Faculty of Allied Health
Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of LahoreLahore 54000, Pakistan
| | - Afaf Ejaz
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Izza Faiz ul Rasool
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Maham
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Areesha Munir
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Farwa
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Miral Javed
- College of
Biosystem Engineering and Food Science, Zhejiang University, Hangzhou 310027, P.R. China
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Türkiye
- HGF
Agro,
Ata Teknokent, 25240 Erzurum, Türkiye
| | - Zuhal Okcu
- Department
of Gastronomy, Faculty of Tourism, Ataturk
University, 25240 Erzurum, Türkiye
| | - Romina Alina Marc
- Food
Engineering
Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Technological
Transfer Center “CTT-BioTech”, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Floreşti Street, No.
64, 400509 Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department
of Food Science & Technology, Govt.
Degree College, Shopian-192303, J&K, India
| | - Seema Ramniwas
- University
Centre for Research and Development, Chandigarh
University, Gharuan, Mohali 140413, Punjab, India
| | - Jalal Uddin
- Department
of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Asir 61421, Saudi Arabia
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Zheng H, Sun Y, Zheng T, Zeng Y, Fu L, Zhou T, Jia F, Xu Y, He K, Yang Y. Effects of shear emulsifying/ball milling/autoclave modification on structure, physicochemical properties, phenolic compounds, and antioxidant capacity of lotus ( Nelumbo) leaves dietary fiber. Front Nutr 2023; 10:1064662. [PMID: 36908912 PMCID: PMC9995909 DOI: 10.3389/fnut.2023.1064662] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 02/06/2023] [Indexed: 02/25/2023] Open
Abstract
Lotus (Nelumbo) leaves are rich in polyphenols and dietary fiber, which have the potential as a high-quality fiber material in functional food. However, lotus leaves exhibit dense structure and poor taste, it is vital to develop appropriate modification methods to improve the properties of lotus leaves dietary fiber. In this study, the effects of three modification methods with shear emulsifying (SE), ball milling (BM), and autoclave treatment (AT) on structure, physicochemical properties, phenolic compounds, and antioxidant capacity of lotus leave dietary fiber (LDF) were evaluated. SEM indicated that there were significant differences in the microstructure of modified LDFs. FT-IR spectra and X-ray diffraction pattern of modified LDFs revealed similar shapes, while the peak intensity and crystalline region changed by modification. SE showed the greatest effect on crystallization index. SE-LDF had the highest water holding capacity, water swelling capacity, and bound phenolic content in LDFs, which increased by 15.69, 12.02, and 31.81%, respectively, compared with the unmodified LDF. BM exhibited the most dramatic effect on particle size. BM-LDF had the highest free phenolic and total phenolic contents in LDFs, which increased by 32.20 and 29.05% respectively, compared with the unmodified LDF. Phenolic compounds in LDFs were mainly free phenolic, and modifications altered the concents of flavonoids. The BM-LDF and SE-LDF exhibited higher antioxidant capacity than that of AT-LDF. Overall, SE-LDF showed better physical properties, and BM-LDF showed better bioactive components. SE and BM were considered to be appropriate modification methods to enhance the properties of LDF with their own advantages.
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Affiliation(s)
- Hui Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yan Sun
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Tao Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yiqiong Zeng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Liping Fu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Tingting Zhou
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Fan Jia
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yao Xu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Kai He
- School of Pharmaceutical Science, Hunan University of Medicine, Huaihua, China
| | - Yong Yang
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
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8
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Aghajanzadeh S, Fayaz G, Soleimanian Y, Ziaiifar AM, Turgeon SL, Khalloufi S. Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes. Compr Rev Food Sci Food Saf 2023; 22:4-45. [PMID: 36199175 DOI: 10.1111/1541-4337.13047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 08/03/2022] [Accepted: 08/31/2022] [Indexed: 02/07/2023]
Abstract
A significant amount of waste is annually generated worldwide by the supply chain of the food industry. Considering the population growth, the environmental concerns, and the economic opportunities, waste recovery is a promising solution to produce valuable and innovative ingredients for food and nonfood industries. Indeed, plant-based wastes are rich in dietary fibers (DF), which have relevant technical functionalities such as water/oil holding capacity, swelling capacity, viscosity, texture, and physiological properties such as antioxidant activity, cholesterol, and glucose adsorption capacities. Different drying technologies could be applied to extend the shelf life of fresh DF. However, inappropriate drying technologies or process conditions could adversely affect the functionalities of DF via the hornification phenomenon. Hornification is related to the formation of irreversible hydrogen bindings, van der Waals interactions, and covalent lactone bridges between cellulose fibrils during drying. This review aims to capitalize on the knowledge developed in the wood industry to tackle the hornification phenomenon occurring in the food industry. The mechanisms and the parameters affecting hornification as well as the mitigation strategies used in the wood industry that could be successfully applied to foods are summarized. The application of conventional drying technologies such as air or spray-drying increased the occurrence of hornification. In contrast, solvent exchange, supercritical drying, freeze-drying, and spray-freeze-drying approaches were considered effective strategies to limit the consequences of this phenomenon. In addition, incorporating capping agents before drying attenuated the hornification. The knowledge summarized in this review can be used as a basis for process design in the valorization of plant-based wastes and the production of functional DF that present relevant features for the food and packaging industries.
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Affiliation(s)
- Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Goly Fayaz
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Aman Mohammad Ziaiifar
- Food Process Engineering Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Sylvie L Turgeon
- Institute of Nutrition and functional foods, Laval University, Québec, Canada.,Food Science Department, Laval University, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
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9
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Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks. Foods 2022; 11:foods11192967. [PMID: 36230041 PMCID: PMC9564180 DOI: 10.3390/foods11192967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/27/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0−50%), mung bean flour (20−70%), and rice flour (20−80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture.
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10
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Hoang N, Do HH, Dang THY, Ton NMN, Tran TTT, Le VVM. Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16784] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nam‐Hai Hoang
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Hoang Hiep Do
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Tran Hoang Yen Dang
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Nu Minh Nguyet Ton
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Thi Thu Tra Tran
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
| | - Van Viet Man Le
- Department of Food Technology Ho Chi Minh City University of Technology (HCMUT) Ho Chi Minh City Vietnam
- Vietnam National University ‐ Ho Chi Minh City (VNU‐HCM) Ho Chi Minh City Vietnam
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