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Sifuentes-Nieves I, Soler A, Flores-Silva PC. Effect of plasma-activated water on the supramolecular structure and techno-functional properties of starch: A review. Food Chem 2024; 456:139997. [PMID: 38865820 DOI: 10.1016/j.foodchem.2024.139997] [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: 12/01/2023] [Revised: 05/06/2024] [Accepted: 06/04/2024] [Indexed: 06/14/2024]
Abstract
This review discusses the changes in the multi-scale structure and functionality of starch after its hydrothermal modification using plasma-activated water (PAW). PAW contains reactive species that decrease the pH of the water and increase the oxidation-reduction potential, which promotes the oxidation and degradation of the surface of the starch granules to varying extents, depending on the botanical source and treatment conditions. In this article, we compile the information published so far on the effects of using PAW during heat-moisture and annealing treatments and discuss the results of the substitution of water with PAW on the long and short-range crystallinity, helical order, thermal behavior, functional properties, and digestibility. Additionally, we highlighted the possible application of PAW-modified starches. Finally, we provided an overview of future challenges, suggesting several potential directions to understand the mechanisms behind PAW use for developing sustainable modified starches for the food industry.
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Affiliation(s)
- Israel Sifuentes-Nieves
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico.
| | - Adrian Soler
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Cerro Blanco No. 141, Col. Colinas del Cimatario, C.P. 76090 Santiago de Querétaro, Querétaro, Mexico
| | - Pamela C Flores-Silva
- Centro de Investigación en Química Aplicada, Blvd. Enrique Reyna No. 140, C.P. 25253, Saltillo, Coahuila, Mexico.
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Akhila PP, Sunooj KV, Bangar SP, Aaliya B, Navaf M, Indumathy B, Yugeswaran S, Sinha SK, Mir SA, Mounir S, George J, Nemțanu MR. Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch. Carbohydr Polym 2024; 335:122081. [PMID: 38616099 DOI: 10.1016/j.carbpol.2024.122081] [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: 01/05/2024] [Revised: 03/16/2024] [Accepted: 03/20/2024] [Indexed: 04/16/2024]
Abstract
The study explored the plasma-activated water (PAW)-assisted heat-moisture treatment (HMT) on the structural, physico-chemical properties, and in vitro digestibility of extrusion-recrystallized starch. Native starch of hausa potatoes underwent modification through a dual process involving PAW-assisted HMT (PHMT) followed by extrusion-recrystallization (PERH) using a twin-screw extruder. The PHMT sample showed surface roughness and etching with a significantly greater (p ≤ 0.05) RC (20.12 %) and ΔH (5.86 J/g) compared to DHMT. In contrast, PERH-induced structural damage, resulting in an irregular block structure, and altered the crystalline pattern from A to B + V-type characterized by peaks at 17.04°, 19.74°, 22°, and 23.94°. DSC analysis showed two endothermic peaks in all the extrusion-recrystallized samples, having the initial peak attributed to the melting of structured amylopectin chains and the second one linked to the melting of complexes formed during retrogradation. Dual-modified samples displayed notably increased transition temperatures (To1 74.54 and 74.17 °C, To2 122.65 and 121.49 °C), along with increased RS content (43.76 %-45.30 %). This study envisages a novel approach for RS preparation and broadens the utilization of PAW in starch modification synergistically with environmentally friendly techniques.
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Affiliation(s)
| | | | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, 29634, USA
| | - Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | | | - Suraj Kumar Sinha
- Department of Physics, Pondicherry University, Puducherry 605014, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, MA Road, 14 Srinagar, Jammu, and Kashmir, India
| | - Sabah Mounir
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore 570011, India
| | - Monica-Roxana Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
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Xie WY, Ji ZH, Ren WZ, Zhao PS, Wei FH, Hu J, Yuan B, Gao W. Wheat peptide alleviates DSS-induced colitis by activating the Keap1-Nrf2 signaling pathway and maintaining the integrity of the gut barrier. Food Funct 2024; 15:5466-5484. [PMID: 38690672 DOI: 10.1039/d3fo04413k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Inflammatory bowel disease (IBD) is difficult to cure, and formulating a dietary plan is an effective means to prevent and treat this disease. Wheat peptide contains a variety of bioactive peptides with anti-inflammatory and antioxidant functions. The results of this study showed that preventive supplementation with wheat peptide (WP) can significantly alleviate the symptoms of dextran sulfate sodium (DSS)-induced colitis in mice. WP can increase body weight, alleviate colon shortening, and reduce disease activity index (DAI) scores. In addition, WP improved intestinal microbial disorders in mice with colitis. Based on LC-MS, a total of 313 peptides were identified in WP, 4 of which were predicted to be bioactive peptides. The regulatory effects of WP and four bioactive peptides on the Keap1-Nrf2 signaling pathway were verified in Caco-2 cells. In conclusion, this study demonstrated that WP alleviates DSS-induced colitis by helping maintain gut barrier integrity and targeting the Keap1-Nrf2 axis; these results provided a rationale for adding WP to dietary strategies to prevent IBD.
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Affiliation(s)
- Wen-Yin Xie
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
| | - Zhong-Hao Ji
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
- Department of Basic Medicine, Changzhi Medical College, Changzhi 046000, Shanxi, China
| | - Wen-Zhi Ren
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
| | - Pei-Sen Zhao
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
| | - Fan-Hao Wei
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
| | - JinPing Hu
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
| | - Bao Yuan
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
| | - Wei Gao
- Department of Laboratory Animals, College of Animal Sciences, Jilin University, Changchun 130062, Jilin, China.
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Ge F, Sun Y, Yang C, Cheng W, Wang Z, Xia X, Wu D, Tang X. Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour. Food Res Int 2024; 183:114226. [PMID: 38760145 DOI: 10.1016/j.foodres.2024.114226] [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: 12/04/2023] [Revised: 02/22/2024] [Accepted: 03/11/2024] [Indexed: 05/19/2024]
Abstract
Highland barley (HB) is an intriguing plateau cereal crop with high nutrition and health benefits. However, abundant dietary fiber and deficient gluten pose challenges to the processing and taste of whole HB products. Extrusion technology has been proved to be effective in overcoming these hurdles, but the association between the structure and physicochemical properties during extrusion remains inadequately unexplored. Therefore, this study aims to comprehensively understand the impact of extrusion conditions on the physicochemical properties of HB flour (HBF) and the multi-scale structure of starch. Results indicated that the nutritional value of HBF were significantly increased (soluble dietary fiber and β-glucan increased by 24.05%, 19.85% respectively) after extrusion. Typical underlying mechanisms based on starch structure were established. High temperature facilitated starch gelatinization, resulting in double helices unwinding, amylose leaching, and starch-lipid complexes forming. These alterations enhanced the water absorption capacity, cold thickening ability, and peak viscosity of HBF. More V-type complexes impeded amylose rearrangement, thus enhancing resistance to retrogradation and thermal stability. Extrusion at high temperature and moisture exhibited similarities to hydrothermal treatment, partly promoting amylose rearrangement and enhancing HBF peak viscosity. Conversely, under low temperature and high moisture, well-swelled starch granules were easily broken into shorter branch-chains by higher shear force, which enhanced the instant solubility and retrogradation resistance of HBF as well as reduced its pasting viscosity and the capacity to form gel networks. Importantly, starch degradation products during this condition were experimentally confirmed from various aspects. This study provided some reference for profiting from extrusion for further development of HB functional food and "clean label" food additives.
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Affiliation(s)
- Fei Ge
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yue Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Chenxi Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xifeng Xia
- Center of Analytical Facilities of Nanjing University of Science and Technology, Nanjing 210094, China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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Feng H, Cheng B, Lim J, Li B, Li C, Zhang X. Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review. Compr Rev Food Sci Food Saf 2024; 23:e13355. [PMID: 38685870 DOI: 10.1111/1541-4337.13355] [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: 01/04/2024] [Revised: 04/01/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.
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Affiliation(s)
- Hongyan Feng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Bo Cheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Jongbin Lim
- Department of Food Bioengineering, Jeju National University, Jeju, Republic of Korea
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Xiaowei Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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Zhao Q, She Z, Hou D, Wang J, Lan T, Lv X, Zhang Y, Sun X, Ma T. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread. Int J Biol Macromol 2024; 258:128920. [PMID: 38141697 DOI: 10.1016/j.ijbiomac.2023.128920] [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: 10/06/2023] [Revised: 11/27/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
Chinese steamed bread (CSB), a conventional high-GI staple food, with a short shelf life and a single flavor. In this work, 10-20 % kiwi starch (KS) was used to substitute wheat flour for the production of CSB and the effects of different substitution ratios on the quality and shelf life of mixed flour, dough, and CSB were explored. The results showed that the substitution of KS could improve the water binding capacity of mixed flour and lead to easier pasting in the system, lower the cooking power consumption, increase and improve the viscoelasticity and gas holding capacity of the dough, and make the microstructure more compact and uniform. As the substitution ratio increased, the reduction in protein content within the system further affected the formation of the gluten network, leading to a significant decrease in the CSB's specific volume and cohesiveness, whereas the chewiness and hardness were significantly improved. Meanwhile, KS substitution significantly reduced the starch hydrolysis rate and estimated glycemic index of CSB. 10 % KS substitution enriched the aroma and color of CSB, improved its internal organizational structure, and became more popular among consumers. A substitution ratio of 15-20 % was beneficial for extending the shelf life of CSB.
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Affiliation(s)
- Qinyu Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhenyun She
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Danting Hou
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jiaqi Wang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Tian Lan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanke Zhang
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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Niu B, Qin Y, Zhu X, Zhang B, Cheng L, Yan Y. Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion. Int J Biol Macromol 2024; 257:128647. [PMID: 38056152 DOI: 10.1016/j.ijbiomac.2023.128647] [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: 08/08/2023] [Revised: 11/23/2023] [Accepted: 12/04/2023] [Indexed: 12/08/2023]
Abstract
The aim of this study was to investigate the effect of plasma-activated water (PAW) during extrusion on the formation of endogenous starch complexes with wheat starch (WS) as a model material. Using PAW during the extrusion process resulted in an increase in amylose content from 27.87 % to 30.07 %. Results from Fourier transform infrared spectroscopy, X-ray diffraction, and differential scanning calorimetry indicated that the PAW facilitated the formation of endogenous starch-lipid complexes during extrusion. PAW120 (distilled water treated by plasma for 120 s) showed a better promotion effect than PAW60 (distilled water treated by plasma for 60 s). EWS120 (WS extruded using PAW120) exhibited lower peak viscosity and swelling power, but higher solubility, particle size, and resistant starch content compared with EWS0 (WS extruded using distilled water) and EWS60 (WS extruded using PAW60). In a word, the acidic substances in PAW may lead to hydrolysis of starch and generate more amylose, thus improving the amount of endogenous starch-lipid complexes. The present study provides a novel extrusion method to obtain modified starch with higher RS content than common extrusion, which has potential application in the industrial production of functional foods with low glycemic index.
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Affiliation(s)
- Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Yingnan Qin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Xiaopei Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Bobo Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Lilin Cheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450000, PR China
| | - Yizhe Yan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China.
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