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Ma T, Mo W, Lv B, Wang W, He H, Jian C, Liu X, Li S, Guo Y. A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots. Foods 2024; 13:3539. [PMID: 39593955 PMCID: PMC11592693 DOI: 10.3390/foods13223539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2024] [Revised: 10/27/2024] [Accepted: 11/02/2024] [Indexed: 11/28/2024] Open
Abstract
Bamboo shoots, as the young bamboo stems, are rich in protein, fiber, vitamins, and minerals, as well as many bioactive substances beneficial to health, and are gaining in importance worldwide as a healthy food and dietary supplement. However, fresh bamboo shoots lignify rapidly after harvesting and contain cyanogenic glycosides, limiting the safe and healthy consumption of bamboo shoots. To this end, based on the changes in nutritional composition and the physiological properties of fresh and post-harvest bamboo shoots, factors affecting the preservation of post-harvest bamboo shoots are emphasized, including a series of physical and chemical regimes and various processing methods for post-harvest preservation. Furthermore, a systematic biorefinery approach for using bamboo shoot processing residue to prepare value-added products is also discussed. Finally, the article also discusses issues related to sustainable development, safeguarding food security, and addressing potential health impacts in order to provide a scientific basis for researchers to further develop and increase the added value of bamboo shoots.
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Affiliation(s)
- Ting Ma
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
| | - Wenfeng Mo
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
| | - Beibei Lv
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
| | - Wenxuan Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
| | - Hailin He
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
| | - Cuiwen Jian
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
| | - Shubo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; (T.M.); (W.M.); (B.L.); (W.W.); (H.H.); (C.J.); (X.L.)
- Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning 530004, China
| | - Yuan Guo
- Institute of Biological Sciences and Technology, Guangxi Academy of Sciences, Nanning 530012, China
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Zhang Y, Wu L, Zhang F, Zheng J. Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties. Food Chem 2023; 413:135609. [PMID: 36745942 DOI: 10.1016/j.foodchem.2023.135609] [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: 10/09/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
High-pressure homogenization (HPH) is a physical modification method that can rapidly reduce the particle size of bamboo shoot dietary fiber (BSDF), but it can lead to agglomeration. Therefore, the effects of the addition of sucrose ester (SE) to alleviate the agglomeration of BSDF during HPH were investigated. Compared with BSDF without added SE, BSDF obtained the smallest particle size (276.5 nm) and highest ζ-Potential (53.6 mV) when SE was 5 g/L. Water-holding capacity, oil-holding capacity, swelling capacity, and b* increased, whereas L* and a* decreased significantly with the addition of SE. The shear stress and viscoelasticity of BSDF solution were minimized when 5 g/L SE was added. SE reduced relative crystallinity and thermal stability of BSDF. SE could effectively alleviate the aggregation of BSDF through the mechanism of electrostatic repulsion. This study highlights an innovative and promising strategy for alleviating the agglomeration behavior of BSDF during HPH treatment.
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Affiliation(s)
- Yijia Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Westa College, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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Zhou L, Luo J, Xie Q, Huang L, Shen D, Li G. Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties. Foods 2023; 12:foods12102007. [PMID: 37238825 DOI: 10.3390/foods12102007] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/28/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Dietary fiber (DF) was extracted from navel orange peel residue by enzyme (E-DF) and ultrasound-assisted deep eutectic solvent (US-DES-DF), and its physicochemical and prebiotic properties were characterized. Based on Fourier-transform infrared spectroscopy, all DF samples exhibited typical polysaccharide absorption spectra, indicating that DES could separate lignin while leaving the chemical structure of DF unchanged, yielding significantly higher extraction yields (76.69 ± 1.68%) compared to enzymatic methods (67.27 ± 0.13%). Moreover, ultrasound-assisted DES extraction improved the properties of navel orange DFs by significantly increasing the contents of soluble dietary fiber and total dietary fiber (3.29 ± 1.33% and 10.13 ± 0.78%, respectively), as well as a notable improvement in the values of water-holding capacity, oil-holding capacity, and water swelling capacity. US-DES-DF outperformed commercial citrus fiber in stimulating the proliferation of probiotic Bifidobacteria strains in vitro. Overall, ultrasound-assisted DES extraction exhibited potential as an industrial extraction method, and US-DES-DF could serve as a valuable functional food ingredient. These results provide a new perspective on the prebiotic properties of dietary fibers and the preparation process of prebiotics.
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Affiliation(s)
- Liling Zhou
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Jiaqian Luo
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Qiutao Xie
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Lvhong Huang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Dan Shen
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
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Predicting the dietary fiber content of fresh-cut bamboo shoots using a visible and near-infrared hyperspectral technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01845-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Kumari T, Das AB, Deka SC. Effect of extrusion and enzyme modification on functional and structural properties of pea peel (
Pisum sativum
L.) insoluble dietary fiber and its effect on yogurt rheology. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tapasya Kumari
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Amit Baran Das
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Napaam India
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