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Avarzed E, Kweon M. Combined Effects of Particle Size and Dough Improvers on Improving the Quality of Purple-Colored Whole Wheat Bread. Foods 2023; 12:2591. [PMID: 37444328 DOI: 10.3390/foods12132591] [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: 06/05/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
Consumers' interest in healthy products is increasing. However, the production of excellent-quality whole wheat bread (WWB) faces challenges due to the reduced gluten functionality and varied particle sizes of whole wheat flour (WWF). This study aimed to explore the enhancement of purple-colored WWB quality by controlling the particle size of WWF and using dough improvers. Six purple-colored WWFs were obtained using an ultra-centrifugal mill with different sieve openings (0.5 and 1.0 mm) and rotor speeds (6000, 10,000, and 14,000 rpm). The average particle diameter (d50) of the smaller particle size group (S) and the larger particle size group (L) based on the sieve opening ranged from 115 to 258 μm and 294 to 492 μm, respectively. Group S demonstrated higher water absorption, damaged starch, and gluten strength compared to group L. Additionally, group S exhibited a greater bread volume and height compared to group L. Among the tested dough improvers (vital wheat gluten, vitamin C, enzymes, and emulsifiers), vital wheat gluten was the most effective in improving the quality of purple-colored WWB. The improvement effect was significantly greater in group S than in group L. These findings suggest that controlling the particle size of purple-colored WWFs and utilizing dough improvers can result in superior-quality WWB.
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Affiliation(s)
- Enkhtungalag Avarzed
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea
| | - Meera Kweon
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea
- Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea
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Solis-Sanchez D, Rivera-Piza A, Lee S, Kim J, Kim B, Choi JB, Kim YW, Ko GP, Song MJ, Lee SJ. Antiviral Effects of Lindera obtusiloba Leaf Extract on Murine Norovirus-1 (MNV-1), a Human Norovirus Surrogate, and Potential Application to Model Foods. Antibiotics (Basel) 2020; 9:antibiotics9100697. [PMID: 33066532 PMCID: PMC7602249 DOI: 10.3390/antibiotics9100697] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 10/07/2020] [Accepted: 10/10/2020] [Indexed: 01/14/2023] Open
Abstract
Noroviruses are the leading cause of acute gastroenteritis and food poisoning worldwide. In this study, we investigated the anti-noroviral activity of Lindera obtusiloba leaf extract (LOLE) using murine norovirus (MNV-1), a surrogate of human norovirus. Preincubation of MNV-1 with LOLE at 4, 8, or 12 mg/mL for 1 h at 25 °C significantly reduced viral infectivity, by 51.8%, 64.1%, and 71.2%, respectively. Among LOLE single compounds, β-pinene (49.7%), α-phellandrene (26.2%), and (+)-limonene (17.0%) demonstrated significant inhibitory effects on viral infectivity after pretreatment with MNV-1, suggesting that the anti-noroviral effects of LOLE may be due to the synergetic activity of several compounds, with β-pinene as a key molecule. The inhibitory effect of LOLE was tested on the edible surfaces of lettuce, cabbage, and oysters, as well as on stainless steel. After one hour of incubation at 25°C, LOLE (12 mg/mL) pretreatment significantly reduced MNV-1 plaque formation on lettuce (76.4%), cabbage (60.0%), oyster (38.2%), and stainless-steel (62.8%). These results suggest that LOLE effectively inhibits norovirus on food and metal surfaces. In summary, LOLE, including β-pinene, may inactivate norovirus and could be used as a natural agent promoting food safety and hygiene.
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Affiliation(s)
- Diana Solis-Sanchez
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
| | - Adriana Rivera-Piza
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
| | - Soyoung Lee
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
| | - Jia Kim
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
| | - Bomi Kim
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
| | - Joo Bong Choi
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
| | - Ye Won Kim
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
| | - Gwang Pyo Ko
- Institute of Health and Environment, Department of Environmental Health, Center for Human and Environmental Microbiome, Graduate School of Public Health, Seoul National University, Seoul 151-742, Korea;
| | - Moon Jung Song
- Virus-Host Interactions Laboratory, Department of Biosystems and Biotechnology, Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Korea;
| | - Sung-Joon Lee
- Department of Biotechnology, School of Life Sciences and Biotechnology for BK21 PLUS, Korea University, Seoul 02841, Korea; (D.S.-S.); (A.R.-P.); (S.L.); (J.K.); (B.K.); (J.B.C.); (Y.W.K.)
- Correspondence: ; Tel.: +82-2-3290-3029
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