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Chinnathambi S, Kumar PS, Shuprajhaa T, Shiva KN, Narayanan S. Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties. Int J Biol Macromol 2024; 258:128989. [PMID: 38154717 DOI: 10.1016/j.ijbiomac.2023.128989] [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: 02/22/2023] [Revised: 11/25/2023] [Accepted: 12/21/2023] [Indexed: 12/30/2023]
Abstract
Pectin is a polysaccharide mainly used in food processing industries as an emulsifier, thickener, stabilizer and in pharmaceuticals as an excipient, wall material and bio adhesive for improving delivery and efficiency. Raising demand for pectin, pushes to explore unconventional plant-based sources for the extraction of pectin. This work is aimed to explore the possibility of extracting pectin from the peel of banana varieties and to decipher the chemical and techno-functional properties. Among the varieties, Nendran, a plantain banana recorded higher pectin recovery (23.42 %), swelling power (23.10 gg-1), anhydrouronic acid (AUA) content (72.86 %) and emulsifying activity (46.19 %). Pectin from the banana peels exhibited the equivalent weight (g/mol) ranging from 943.40 (var. Bhimkol) to 1282.05 (var. Nendran). Morphological observations revealed that the extracted pectin has fragments with uneven sizes and inter-particle voids in the structure. Banana pectin behaved similar to commercial pectin in terms of rheological, textural and structural profiles. HPLC analysis and NMR spectra confirmed the dominance of galacturonic acid in the banana peel pectins. The study unveiled and opened up the avenues of utilizing banana peel as a complementary biomass for the extraction of pectin which could be used in different industrial applications.
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Affiliation(s)
| | | | | | | | - Sheeba Narayanan
- National Institute of Technology, Tiruchirappalli, Tamil Nadu, India
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Debonne E, Van de Velde LM, van den Navoij C, Fratte ED, Eeckhout M. Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour. J Food Sci 2024; 89:217-227. [PMID: 38126107 DOI: 10.1111/1750-3841.16880] [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: 04/13/2023] [Revised: 09/20/2023] [Accepted: 11/27/2023] [Indexed: 12/23/2023]
Abstract
The development of new production lines of extruded ready-to-eat (RTE) snacks often results in high losses of edible food due to the trial-and-error approach in industry. Being able to predict extrudate characteristics of new formulations before having to run trials on industrial scale would be beneficial for reducing waste and having a more efficient development process. With this study, the correlation between pasting properties of seven blends of flours/starches and extrudate characteristics was investigated (100% corn grits, 25% and 50% replacement of corn grits with high amylose starch, potato starch, and rice flour). The predictive power of pasting characteristics on extrudate's moisture content, water absorption and solubility index, sectional expansion index (SEI) and hardness was studied. Results indicated the potential of predicting SEI, water solubility index (WSI), and water absorption index (WAI) of RTE-snacks. WSI and WAI were, respectively, negatively correlated with peak temperature (R2 = 0.897), and positively with peak temperature and positively with trough viscosity (R2 = 0.855). One can conclude that the rheometer can be a useful tool to gain insight into the characteristics of the extrudate, although further research with enlargement of the dataset is necessary to make the rheometer effectively deployable for potentially other extrudate characteristics.
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Affiliation(s)
- Els Debonne
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Louise-Marie Van de Velde
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Camilla van den Navoij
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Elia Dalle Fratte
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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Qi J, Han F, Liu X, Li R, Wang C, Li H, Chen S. Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates. J Food Sci 2022; 87:4967-4976. [PMID: 36200561 DOI: 10.1111/1750-3841.16342] [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: 11/23/2021] [Revised: 08/24/2022] [Accepted: 09/04/2022] [Indexed: 11/29/2022]
Abstract
Extrusion has become one of the most popular techniques in food processing, and the process parameters are closely related to product quality. Purslane (Portulaca oleracea L.) can be used in medical and food products as a vegetable and herb. It has limited application in extrusion. The effects of extrusion process variables (screw speed, barrel temperature, and feed moisture) on system variables (specific mechanical energy [SME], die head pressure, and torque) and target variables (water absorption index, water solubility index, iodine blue value, color, pasting properties, and textural properties) of purslane powder compound rice were studied. The results showed that SME was moderately positively correlated with screw speed (r = 0.608, p < 0.05). However, torque was moderately negatively correlated with feed moisture (r = -0.574, p < 0.05), and die head pressure was moderately negatively correlated with barrel temperature (r = -0.635, p < 0.01). The target variables of extrudates were also correlated with the system parameters to varying degrees. These results are helpful to control and predict the texture, pasting properties, and other quality characteristics of extruded products containing purslane powder. PRACTICAL APPLICATION: The results showed that torque and die head pressure were moderately negatively related to barrel temperature, specific mechanical energy was moderately positively related to screw speed, peak viscosity and breakdown viscosity were moderately negatively related to specific mechanical energy, and water absorption index was moderately negatively related to torque and die head pressure. It provides a reference for the research of influencing system parameters and changing product quality by controlling extrusion process parameters. In this study, some possibilities for the application of broken rice and purslane in extrusion processing were proposed.
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Affiliation(s)
- Jiahui Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Feng Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Xinhua Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ruihong Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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Wang H, Xiang L, Rao P, Ke L, Wu B, Chen S, Wang S, Shi Y, Su P. Effects of pretreatments on structural and functional changes of oat protein isolate. Cereal Chem 2021. [DOI: 10.1002/cche.10480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Hailin Wang
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Leiwen Xiang
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Pingfan Rao
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Lijing Ke
- Food Nutrition Science Centre School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
| | - Benyang Wu
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Sheng Chen
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Shaoyun Wang
- College of Bioscience and Engineering Fuzhou University Fuzhou China
| | - Yuande Shi
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
| | - Pingping Su
- College of Food and Bioengineering Fujian Polytechnic Normal University Fuqing China
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Wang X, Liua Z, Li X, Song J, Chen L, Li Y. Effect of water feed rate and temperature on physicochemical and viscosity properties of fresh extruded rice-shaped kernels (FER) containing naked oat, rice and defatted flaxseed flour. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaodong Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
| | | | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
| | - Lan Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology
- Tianjin Gasin-DH Preservation Technology Co., Ltd
| | - Yueming Li
- Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd
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Xie F, Gu BJ, Saunders SR, Ganjyal GM. High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106131] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Wang X, Zhao Z, Li X, Song J, Liu Z, Li Y. Effect of natural selenium-enriched rice flour addition on product properties of fresh extruded rice-shaped kernels (FER) based on naked oat (<i>Avena nuda</i> L.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.85] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaodong Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Zhiyong Zhao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology
- Tianjin Gasin-DH Preservation Technology Co., Ltd
| | - Yueming Li
- Changrong Huitong (Tianjin) Food Science and Technology Research and Development co. Ltd
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Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems. Food Res Int 2020; 138:109745. [PMID: 33292967 DOI: 10.1016/j.foodres.2020.109745] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 09/04/2020] [Accepted: 09/20/2020] [Indexed: 11/20/2022]
Abstract
The potential anti-staling property of starches with slow-retrograding amylopectin was studied in soft wheat bread and cake model systems. Normal rice, waxy rice, and wheat starches were processed by drum drying or extrusion, and native starch was used as a comparator. Extrusion processing causing amylopectin fragmentation can reduce intermolecular retrogradation of rice starch. Starches were incorporated into model breads and cakes as partial replacements for flour on a dry weight basis (3 and 6% for cakes, 5 and 15% for breads). Starches pregelatinized by extrusion had moderate molecular fragmentation, as indicated by RVA and HPSEC-MALLS-RI. Starches previously shown to have lower intermolecular retrograding amylopectin (normal rice, waxy rice) resulted in minor to moderate reductions in hardness and other textural properties as indicated by texture profile analysis (TPA) in breads and cakes upon storage for up to 12 wk. A higher degree of starch fragmentation is suggested to produce lower staling. Incorporation of normal and waxy rice starches resulted in softer breads and cakes than wheat starch, which could be attributed to the shorter external and internal amylopectin chains of rice starch. Higher inclusion (15%) of slow-retrograding waxy rice in the bread model system showed the most potential for anti-staling property.
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Wang X, Liu Z, Li X, Song J, Chen L, Li Y, Liu X, Li P. Quality improvement of fresh extruded rice
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shaped kernels by microwave‐aided puffing technology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14991] [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)
- Xiaodong Wang
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Zhenyuan Liu
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Jianxin Song
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Lan Chen
- State Key Laboratory of Food Nutrition and Safety College of Food Science and Engineering Tianjin University of Science and Technology Tianjin China
| | - Yueming Li
- Changrong Huitong (Tianjin) Food Science and Technology Research and Development Co. Ltd Tianjin China
| | - Xiaofei Liu
- Agricultural Regionalization Office (Rural Energy) of Lingyuan Lingyuan China
| | - Pengli Li
- Lingyuan Agricultural Products Processing Park Management Committee Lingyuan China
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He C, Zheng J, Liu F, Woo MW, Xiong H, Zhao Q. Fabrication and characterization of oat flour processed by different methods. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103123] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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