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Li W, Xu R, Qin S, Song Q, Guo B, Li M, Zhang Y, Zhang B. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability. Int J Biol Macromol 2024; 274:133223. [PMID: 38897509 DOI: 10.1016/j.ijbiomac.2024.133223] [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: 11/30/2023] [Revised: 05/27/2024] [Accepted: 06/15/2024] [Indexed: 06/21/2024]
Abstract
The coarse texture and difficulty in processing dietary fiber (DF) in cereal bran have become limiting factors for the development of the whole cereal grain (WCG) food industry. To promote the development of the WCG industry, this review comprehensively summarizes the various forms and structures of cereal DF, including key features such as molecular weight, chain structure, and substitution groups. Different modification methods for changing the chemical structure of DF and their effects on the modification methods on physicochemical properties and biological activities of DF are discussed systematically. Furthermore, the review focusses on exploring the interactions between DF and dough components and discusses the effects on the gluten network structure, starch gelatinization and retrogradation, fermentation, glass transition, gelation, and rheological and crystalline characteristics of dough. Additionally, opportunities and challenges regarding the further development of DF for the flour products are also reviewed. The objective of this review is to establish a comprehensive foundation for the precise modification of cereal DF, particularly focusing on its application in dough-related products, and to advance the development and production of WCG products.
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Affiliation(s)
- Wen Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Rui Xu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Shaoshuang Qin
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Qiaozhi Song
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Boli Guo
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Ming Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China.
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
| | - Bo Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural, Beijing 100193, China; Institute of food science technology nutrition and health (Cangzhou) CAAS, Cangzhou, Hebei 061019.China
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Wang Z, Wang L, Yu X, Wang X, Zheng Y, Hu X, Zhang P, Sun Q, Wang Q, Li N. Effect of polysaccharide addition on food physical properties: A review. Food Chem 2024; 431:137099. [PMID: 37572481 DOI: 10.1016/j.foodchem.2023.137099] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 08/14/2023]
Abstract
The texture, flavor, performance and nutrition of foods are affected by their physical properties during processing, cooking, storage, and shelf life. In addition to chemical, physical, and enzymatic modification methods, polysaccharide addition is also considered a safe, effective, and convenient food modification strategy. However, thus far, literature review on the effects of polysaccharides on the physical properties of foods is few. Therefore, the present work reviews the effects of polysaccharides on water retention capacity, rheological property, suspension ability, viscoelasticity, emulsifying property, gelling property, stability, and starch regeneration and digestion. Furthermore, the existing problems and future recommendations during food physical property modification by polysaccharides are presented. This work aims to provide some theoretical references for future research, development, and application of polysaccharides on food physical property modification.
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Affiliation(s)
- Zichao Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lu Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxue Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Peiyao Zhang
- School of International Education, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Sun
- College of Life Sciences, Chongqing Normal University, Chongqing 401331, China.
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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Murniece R, Reidzane S, Galoburda R, Radenkovs V, Klava D. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation. Foods 2023; 12:4475. [PMID: 38137279 PMCID: PMC10743291 DOI: 10.3390/foods12244475] [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: 11/02/2023] [Revised: 11/30/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
In wholemeal bread production, scalding and fermentation contribute to the improvement of the structural characteristics of the dough and bread. The influence of fermented scald on rye and barley dough and bread structure formation was specified in this study. The microstructural analysis performed using a scanning electron microscope revealed the separation of phases during the fermentation of scalds. According to the storage G' and loss G″ moduli, both scalds exhibited elastic character over viscous. The fermentation of barley scald increased both moduli and complex viscosity, while no substantial changes were observed in the fermented rye scald. The addition of fermented scald containing partially hydrolyzed starch and a fraction of water-soluble compounds contributed positively to the formation of a well-organized structure of dough fermented for 4 h. Fermentation substantially reduced the dough's complex viscosity and moduli values, confirming the partial structure alteration leading to the viscous portion increase. The dough with fermented scald showed a significantly lower loss factor than the dough without fermented scald, indicating enhanced mechanical process ability. The most substantial weakening of the structure was observed for dough without scald. The addition of rye scald to the rye dough promoted the formation of fewer pores with relatively smaller specific volumes.
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Affiliation(s)
- Ruta Murniece
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Sanita Reidzane
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Ruta Galoburda
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
| | - Vitalijs Radenkovs
- Processing and Biochemistry Department, Institute of Horticulture, Graudu Street 1, LV-3701 Dobele, Latvia;
- Division of Smart Technologies, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, Riga Street 22b, LV-3004 Jelgava, Latvia
| | - Dace Klava
- Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia; (S.R.); (R.G.); (D.K.)
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Wu S, Jia W, He H, Yin J, Xu H, He C, Zhang Q, Peng Y, Cheng R. A New Dietary Fiber Can Enhance Satiety and Reduce Postprandial Blood Glucose in Healthy Adults: A Randomized Cross-Over Trial. Nutrients 2023; 15:4569. [PMID: 37960222 PMCID: PMC10648557 DOI: 10.3390/nu15214569] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
BACKGROUND Dietary fiber plays a potential role in regulating energy intake and stabilizing postprandial blood glucose levels. Soluble dietary fiber has become an important entry point for nutritional research on the regulation of satiety. METHODS this was a double-blind, randomized cross-over trial enrolling 12 healthy subjects to compare the effects of RPG (R+PolyGly) dietary fiber products (bread, powder, and capsule) and pectin administered with a standard meal on satiety, blood glucose, and serum insulin level. RESULTS Adding 3.8% RPG dietary fiber to bread significantly increased the volume, water content, hardness, and chewiness of bread compared to 3.8% pectin bread and white bread and significantly improved the sensory quality of bread. RPG bread had better appetite suppression effects at some time points than the other two groups and the best postprandial blood glucose lowering effects among the three groups. Administration of RPG capsules containing 5.6 g of RPG dietary fiber with meals improved satiety and reduced hunger compared to 6 g of RPG powder and 6 g of pectin, which had the greatest effect on suppressing appetite and reducing prospective food consumption. The peak level of serum glucagon-like peptide-1 (GLP-1) in the RPG capsule group (578.17 ± 19.93 pg/mL) was significantly higher than that in other groups at 0 min and 30 min after eating. RPG powder had the best effect in reducing postprandial blood glucose and increasing serum insulin levels; the total area under the curve (AUC) of serum insulin with RPG powder was higher than other groups (5960 ± 252.46 μU min/mL). CONCLUSION RPG dietary fiber products can improve the sensory properties of food, reduce postprandial blood glucose, and enhance satiety, especially in capsule and powder forms. Further research on the physiological effects of RPG dietary fiber is required to facilitate its use as a functional ingredient in food products.
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Affiliation(s)
- Simou Wu
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (S.W.); (W.J.)
| | - Wen Jia
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (S.W.); (W.J.)
| | - Huimin He
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Jun Yin
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Huilin Xu
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Chengyuan He
- Recovery Plus USA, New York, NY 10019, USA; (H.H.); (J.Y.); (H.X.); (C.H.)
| | - Qinqiu Zhang
- Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (Q.Z.); (Y.P.)
| | - Yue Peng
- Sichuan Key Laboratory of Fruit and Vegetable Postharvest Physiology, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; (Q.Z.); (Y.P.)
| | - Ruyue Cheng
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (S.W.); (W.J.)
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