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Hu Y, Jia Y, Li Z, Wang Z, Wei T, Bi F, Wang Y, Qin Y, Khan A, Liu Y, Cheng G. Impact of Different Proportions of Purple Rice and Chanterelles Powder on Physicochemical, Sensory, and Starch Digestibility Properties in Wheat Bread. Foods 2025; 14:1343. [PMID: 40282745 PMCID: PMC12027112 DOI: 10.3390/foods14081343] [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: 02/28/2025] [Revised: 04/09/2025] [Accepted: 04/10/2025] [Indexed: 04/29/2025] Open
Abstract
The breads were produced using the following formulations: (1) purple rice (Oryza sativa L.) powder alone at 5% and 10% (w/w), (2) chanterelle mushrooms (Cantharellus yunnanensis Chiu) powder alone at 1% and 2% (w/w), and (3) four blended combinations of both purple rice powder (5%, 10%) and chanterelle powder (1%, 2%) at varying ratios. Physicochemical, starch digestibility, antioxidant capacity, odor characteristics, and sensory properties were investigated, which are helpful to search for both rich-nutritious and highly acceptable daily food options. Compared to the control bread, the resistant starch content, phenolic content, flavonoid content, and antioxidant capacity were significantly increased, and the hydrolysis index and glycemic index were significantly decreased in experimental breads. Significant differences were found in color, specific volume, texture characteristics, and aroma components in experimental breads. All the experimental breads showed high overall acceptability, and the results indicated that purple rice and chanterelle mushroom powder could be used as high-value ingredients to improve the nutritional profile and reduce the glycemic index of bread. The purple rice and chanterelle mushrooms are natural food ingredients and show new potential to improve the functional properties of breads.
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Affiliation(s)
- Yingrui Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Yiqing Jia
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Zhilin Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Zhishuang Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Ting Wei
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Feifei Bi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Yurou Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Yuyue Qin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Afsar Khan
- Department of Chemistry, Abbottabad Campus, COMSATS University Islamabad, Abbottabad 22060, Pakistan;
| | - Yaping Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (Y.H.); (Y.J.); (Z.L.); (Z.W.); (T.W.); (F.B.); (Y.W.); (Y.Q.)
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Peng X, Liu H, Li X, Wang H, Zhang K, Li S, Bao X, Zou W, Yu W. Predicting the Glycemic Index of Biscuits Using Static In Vitro Digestion Protocols. Foods 2023; 12:404. [PMID: 36673499 PMCID: PMC9858452 DOI: 10.3390/foods12020404] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 01/02/2023] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
In vitro digestion methods that can accurately predict the estimated GI (eGI) values of complex carbohydrate foods, including biscuits, are worth exploring. In the current study, standard commercial biscuits with varied clinical GI values between 9~30 were digested using both the INFOGEST and single-enzyme digestion protocols. The digestion kinetic parameters were acquired through mathematical fitting by mathematical kinetics models. The results showed that compared with the INFOGEST protocol, the AUR180 deduced from digesting using either porcine pancreatin or α-amylase showed the best potential in predicting the eGI values. Accordingly, mathematical equations were established based on the relations between the AUR180 and the GI values. When digesting using porcine pancreatin, GI= 1.834 + 0.009 ×AUCR180 (R2= 0.952), and when digesting using only α-amylase, GI= 6.101 + 0.009 ×AUCR180 (R2=0.902). The AUR180 represents the area under the curve of the reducing-sugar content normalized to the total carbohydrates versus the digestion time in 180 min. The in vitro method presented enabled the rapid and accurate prediction of the eGI values of biscuits, and the validity of the formula was verified by another batch of biscuits with a known GI, and the error rate of most samples was less than 30%.
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Affiliation(s)
- Xingguang Peng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China
| | - Xuying Li
- College of Agriculture and Biology, Shanghai Jiaotong University, Shanghai 200240, China
| | - Huaibin Wang
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou 510632, China
| | - Kejia Zhang
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou 510632, China
| | - Shuangqi Li
- Longping Agricultural Science and Technology Huangpu Research Institute, Guangzhou 510700, China
- Guangzhou Fine Nutrition Research Center, Guangzhou 510700, China
| | - Xianyang Bao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China
- John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| | - Wei Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou 510632, China
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Li Y, Park HJ, Xiu H, Akoh CC, Kong F. Predicting intestinal effective permeability of different transport mechanisms: Comparing ex vivo porcine and in vitro dialysis models. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Effect of cinnamon on starch hydrolysis of rice pudding: comparing static and dynamic in vitro digestion models. Food Res Int 2022; 161:111813. [DOI: 10.1016/j.foodres.2022.111813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 07/31/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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J MIS, S S, Senthil Kumar P, K VG. New analytical strategies amplified with carbon-based nanomaterial for sensing food pollutants. CHEMOSPHERE 2022; 295:133847. [PMID: 35122811 DOI: 10.1016/j.chemosphere.2022.133847] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/19/2022] [Accepted: 01/31/2022] [Indexed: 06/14/2023]
Abstract
The most significant topic currently under the moonlight is Nanobiotechnology and engineered nanomaterials. The novel characteristics displayed by engineered Nanomaterials, especially carbon-based nanomaterials, have spurred interest in its potential application in the food industry. It has provided opportunities for finding solutions to the long-standing challenges in the food industry to assess food safety, maintain food quality, extend the shelf life of produce, and efficiently deliver nutrients. Nanomaterials can be incorporated in food sensors facilitating efficient monitoring of crop maturity and detecting biological and chemical contaminants. When integrated into food packages, nanomaterials could aid in assessing the freshness and improving the quality of packaged foods. In addition, more efficient delivery of nutrients could be possible in foods fortified using nano compounds. The initial section of this review gives an overview of the broad application of nanotechnology in the food industry and carbon-based nanomaterials. The latter part focuses on nanotechnology in biosensors for food safety and quality monitoring.
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Affiliation(s)
- Mary Isabella Sonali J
- Department of Biotechnology, Stella Maris College (Autonomous), Affiliated to University of Madras, Chennai, 600 086, India
| | - Subhashree S
- Department of Food Processing and Quality Control, Stella Maris College (Autonomous), Affiliated to University of Madras, Chennai, 600 086, India
| | - P Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, 603110, Chennai, India; Centre of Excellence in Water Research (CEWAR), Sri Sivasubramaniya Nadar College of Engineering, Kalavakkam, 603110, Chennai, India.
| | - Veena Gayathri K
- Department of Biotechnology, Stella Maris College (Autonomous), Affiliated to University of Madras, Chennai, 600 086, India.
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Lu L, He C, Liu B, Wen Q, Xia S. Incorporation of chickpea flour into biscuits improves the physicochemical properties and in vitro starch digestibility. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113222] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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