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Babu AS, Mohan RJ. Valorisation of resistant starch from foxtail millet for the development of gluten-free cereal bars and their quality evaluation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01745-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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2
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Enhancement of Digestion Resistance and Glycemic Control of Corn Starch through Conjugation with Gallic Acid and Quercetin Using the Free Radical Grafting Method. Processes (Basel) 2022. [DOI: 10.3390/pr10122610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The objective of this study was to synthesize different polyphenol–corn starch complexes including gallic acid–starch and quercetin–starch by conjugating corn starch with gallic acid and quercetin using the free radical grafting method. This process was effective in enhancing conjugations of starch molecules with gallic acid and quercetin (5.20 and 5.83 mg GAE/g, respectively) and imparted promising antioxidant capacity to the phenolic–starch complexes. Significant interactions between these phenolic compounds and corn starch molecules were revealed with an ultraperformance liquid chromatography electrospray ionization Q-time-of-flight mass spectrometry assay. It was revealed that significantly higher levels of resistant starch in the above gallic–starch and quercetin–starch complex samples (11.6 and 15.3 g/100 g, respectively) together with an obvious reduction in glycemic response (7.9% and 11.8%, respectively) observed over the control. Complex samples functionalized with gallic acid and quercetin have exerted modified physicochemical properties, particularly reduction in swelling ability (58.7–60.1%), breakdown viscosity (62.5–67.8%), and setback viscosity (37.7–44.5%). In sum, free radical grafting treatment could be a promising method for imparting corn starch with enhanced resistance to enzyme digestion along with changes in pasting properties for specific food applications.
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3
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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De Arcangelis E, Angelicola M, Trivisonno MC, Iacovino S, Falasca L, Lafiandra D, Sestili F, Messia MC, Marconi E. High amylose bread wheat and its effects on cooking quality and nutritional properties of pasta. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elisa De Arcangelis
- Department of Science and Technology for Humans and the Environment, Università Campus Bio‐Medico di Roma Via Álvaro del Portillo 21 00128 Rome Italy
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Martina Angelicola
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Maria Carmela Trivisonno
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Silvio Iacovino
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Luisa Falasca
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences University of Tuscia Via San Camillo de Lellis snc 01100 Viterbo Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences University of Tuscia Via San Camillo de Lellis snc 01100 Viterbo Italy
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Emanuele Marconi
- Department of Science and Technology for Humans and the Environment, Università Campus Bio‐Medico di Roma Via Álvaro del Portillo 21 00128 Rome Italy
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
- Centro Interateneo di Eccellenza per la Ricerca e l’Innovazione su Pasta e Cereali trasformati (CERERE) 86100 Campobasso Italy
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Srikaeo K, Saeva K, Sopade PA. Understanding starch digestibility of rice: A study in brown rice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khongsak Srikaeo
- Faculty of Food and Agricultural Technology Pibulsongkram Rajabhat University Muang Phitsanulok 65000 Thailand
| | - Kanyarin Saeva
- Faculty of Food and Agricultural Technology Pibulsongkram Rajabhat University Muang Phitsanulok 65000 Thailand
| | - Peter A Sopade
- Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD, 4078 Australia
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Falsafi SR, Maghsoudlou Y, Aalami M, Jafari SM, Raeisi M, Nishinari K, Rostamabadi H. Application of multi-criteria decision-making for optimizing the formulation of functional cookies containing different types of resistant starches: A physicochemical, organoleptic, in-vitro and in-vivo study. Food Chem 2022; 393:133376. [PMID: 35661608 DOI: 10.1016/j.foodchem.2022.133376] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/30/2022] [Accepted: 05/30/2022] [Indexed: 11/04/2022]
Abstract
This research aimed to develop a healthy cookie formulation containing different types of resistant starch, through the application of TOPSIS approach, as a potent feature of MCDM methodologies. Physicochemical investigations reveled that a harder, denser and less sticky dough was produced by the addition of both types of RS. The baking of these doughs resulted in the production of crumblier cookies of less spread ratio, lower porous crumb and whiter surface/crumb. Moreover, in-vitro digestibility of the cookies demonstrated that the baking process can adversely reduce the resistance of RS4 to the enzymolysis reactions. This phenomenon was further corroborated by in-vivo studies where the RS4 enriched cookies were less capable in reducing the postprandial blood glucose. TOPSIS, through successful solving of the multiple criteria decision 9 (alternatives) × 15 (evaluated attributes) matrix suggested that the cookie containing 15% RS is the best alternative in all aspects, possessing acceptable physicochemical/organoleptic attributes, and in-vivo/in-vitro dietary fiber.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mehran Aalami
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Mojtaba Raeisi
- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran; Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
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Sopade PA. Homogeneities in
in vitro
starch digestion of compositionally heterogenous white wheat breads. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15766] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Peter Adeoye Sopade
- Food Process Engineering Consultants Abeokuta Cottage, Tia Lane Forest Lake QLD 4078 Australia
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Rafiq S, Sofi SA, Kaul R, Dar BN. Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties and storage stability of traditional wheat‐based Soup sticks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafiya Rafiq
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - Sajad Ahmad Sofi
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Rajkumari Kaul
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G, Simonato B. Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2545-2552. [PMID: 34676540 PMCID: PMC9298127 DOI: 10.1002/jsfa.11596] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/12/2021] [Accepted: 10/21/2021] [Indexed: 05/10/2023]
Abstract
BACKGROUND Grape pomace (GP), a wine-making by-product rich in dietary fiber (DF) and total phenolic compounds (TPC), is a potential functional ingredient in the fortification of baked goods. RESULTS In the present study, fortified breadsticks samples were obtained by replacing wheat flour with 0, 5 and 10 g 100 g-1 of powdered GP (GPP). The GPP inclusion affected the rheological properties of the doughs by increasing the water absorption and tenacity (P) at the same time as reducing the extensibility (L), with a significant increase in the P/L value and a decrease in the swelling index (G) value and deformation energy (W). Textural characteristics of breadsticks were influenced by the GPP addition, showing a reduction in hardness and fracturability as the amount of GPP increased in the recipe. The GPP fortified breadsticks exhibited decreased pH, volume and specific volume values compared to the control. The TPC and the antioxidant capacity increased in GPP fortified breadsticks, whereas the increased amount of DF allowed the products to benefit from the claim 'high fiber content' at the highest level of GPP inclusion. The sensory evaluation revealed that GPP addition increased wine odor, acidity, bitterness, astringency and hardness, and decreased the regularity of alveolation and friability. Finally, the GPP fortified products achieved good sensorial acceptability. CONCLUSION GPP improved the nutritional values of fortified breadsticks and changed the rheology of dough and breadsticks' technological properties without affecting sensory acceptability. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Giada Rainero
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | | | - Corrado Rizzi
- Department of BiotechnologyUniversity of VeronaVeronaItaly
| | - Mariasole Cervini
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
| | - Gianluca Giuberti
- Department for Sustainable Food ProcessUniversità Cattolica del Sacro CuorePiacenzaItaly
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Nguyen SN, Drawbridge P, Beta T. Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Si Nhat Nguyen
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Pamela Drawbridge
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Trust Beta
- Department of Food & Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
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Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater. Foods 2021; 10:foods10050923. [PMID: 33922194 PMCID: PMC8146876 DOI: 10.3390/foods10050923] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/18/2021] [Accepted: 04/19/2021] [Indexed: 12/17/2022] Open
Abstract
Nowadays, food processing by-products, which have long raised serious environmental concerns, are recognized to be a cheap source of valuable compounds. In the present study, incorporation of phenolic-rich extracts (500 and 1000 mg kg−1) from olive leaves (OL) and olive mill wastewater (OMW) into conventional gluten-free formulations has been exploited as a potential strategy for developing nutritious and healthy breadsticks with extended shelf-life. To this end, moisture, water activity (aw), visual and textural properties, the composition of biologically active compounds (soluble, insoluble, and bio-accessible polyphenols), antioxidant activity, oxidation stability, and consumer preference of the resulting breadsticks were investigated. Fortified breadsticks had higher moisture and aw, lower hardness, and similar color in comparison to the control, especially in the case of OL extract supplementation. All enriched formulations significantly affected the phenolic composition, as evidenced by the decrease in insoluble/soluble polyphenols ratio (from 7 in the control up to 3.1 and 4.5 in OL and OMW, respectively), and a concomitant increase in polyphenol bio-accessibility (OL: 14.5–23% and OMW: 10.4–15% rise) and antioxidant activity (OL: 20–36% and OMW: 11–16% rise). Moreover, a significant shelf-life extension was observed in all fortified breadsticks (especially in case of OMW supplementation). Sensory evaluation evidenced that 61% of the assessors showed a marked, but not significant, tendency to consider the sample supplemented with high levels of OL as a more palatable choice.
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