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Li X, Wang L, Tan B, Li R. Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship. Int J Biol Macromol 2024; 269:132214. [PMID: 38729489 DOI: 10.1016/j.ijbiomac.2024.132214] [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: 12/05/2023] [Revised: 04/24/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Dietary fibers come from a wide range of sources and have a variety of preparation methods (including extraction and modification). The different structural characteristics of dietary fibers caused by source, extraction and modification methods directly affect their physicochemical properties and functional activities. The relationship between structure and physicochemical properties and functional activities is an indispensable basic theory for realizing the directional transformation of dietary fibers' structure and accurately regulating their specific properties and activities. In this paper, since a brief overview about the structural characteristics of dietary fiber, the effect of structural characteristics on a variety of physicochemical properties (hydration, electrical, thermal, rheological, emulsifying property, and oil holding capacity, cation exchange capacity) and functional activities (hypoglycemic, hypolipidemic, antioxidant, prebiotic and harmful substances-adsorption activity) of dietary fiber explored by researchers in last five years are emphatically reviewed. Moreover, the future perspectives of structure-activity relationship are discussed. This review aims to provide theoretical foundation for the targeted regulation of properties and activities of dietary fiber, so as to improve the quality of their applied products and physiological efficiency, and then to realize high value utilization of dietary fiber resources.
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Affiliation(s)
- Xiaoning Li
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Liping Wang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
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Li J, Xi H, Wang A, Nie M, Gong X, Lin R, Zhang X, Tian Y, Wang F, Tong LT. Effects of high-pressure microfluidization treatment on the structural, physiochemical properties of insoluble dietary fiber in highland barley bran. Int J Biol Macromol 2024; 262:129743. [PMID: 38280692 DOI: 10.1016/j.ijbiomac.2024.129743] [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: 11/07/2023] [Revised: 01/03/2024] [Accepted: 01/23/2024] [Indexed: 01/29/2024]
Abstract
High-pressure microfluidization treatment (HPMT) was performed on the insoluble dietary fiber (IDF) of highland barley bran (HBB), with conditions set at 60 MPa (IDF-60), 120 MPa (IDF-120), and two consecutive high-pressure treatments at 120 MPa (IDF-120-2), respectively. Then the particle size, structural, physicochemical and adsorption properties of different IDF samples were analyzed. After HPMT, the particle size of IDF samples gradiently decreased (p < 0.05), and part of IDF was transferred into soluble dietary fiber (SDF), accompanied by the decrease of hemicellulose and lignin content. In addition, the morphology of the IDF samples became more fragmented and wrinkled, and the two consecutive treatments at 120 MPa significantly damaged the crystalline structure of the IDF. Moreover, the adsorption capacities to water, oil, cholesterol, and NO2- were basically enhanced with the increase of treatment pressure and treatment number. The IDF-120-2 sample had the strongest water/oil-holding, swelling, and cholesterol trapping capacities, and the IDF-120 showed strongest NO2- trapping capacity (pH = 2). Through the correlation analysis, the adsorption capacities were positively to the particle size and SDF content, and negatively correlated with the specific surface area (SSA) and IDF content. The adsorption capacities of IDF for the four substances were positively correlated with each other.
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Affiliation(s)
- Jiaxin Li
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Huihan Xi
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Aixia Wang
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Mengzi Nie
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xue Gong
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ran Lin
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xiya Zhang
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yu Tian
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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3
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Wu Q, Zhang M, Hu H, Tu Y, Gao P, Li T, Zhang X, Teng J, Wang L. Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans. Int J Biol Macromol 2024; 257:128510. [PMID: 38043663 DOI: 10.1016/j.ijbiomac.2023.128510] [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: 10/10/2023] [Revised: 11/17/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Comparison of chemical composition and functional properties of insoluble and soluble dietary fiber (IDF, SDF) obtained from four China cereal brans was investigated. With findings, IDFs and SDFs for rice bran (RB), wheat bran (WB), highland barely bran (HBB) and tartary buckwheat bran (TBB) contained several monosaccharides such as arabinose, galactose, glucose, xylose, and galacturonic acid. The RBIDF was shrinking and formed a rugged microscopic structure, while the structure of WBIDF was dense and flat. HBBIDF and TBBIDF showed fold and flake structure. The glucose adsorption capacity of the HBBIDF was highest among all samples, which was 3.2 mmol/g. TBBIDF exhibited the highest value of cholesterol adsorption capacity (10.5 mg/g) at pH 7.0 and maximum binding capacity (BCmax, 365.2 μmol/g) for cadmium at pH 7.0 among all samples, respectively. As a result, HBBIDF and TBBIDF are potential fiber-rich ingredients in functional foods.
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Affiliation(s)
- Qinglan Wu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Haipeng Hu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yi Tu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Pinhan Gao
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Jian Teng
- Shanghai Adfontes Technology Co., Ltd, Caoxi North Road 45, Shanghai 20000, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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Gan Z, Zhang M, Xu S, Li T, Zhang X, Wang J, Wang L. Comparison of quinoa and highland barley derived dietary fibers influence on the physicochemical properties and digestion of rice starch. Food Res Int 2023; 174:113549. [PMID: 37986428 DOI: 10.1016/j.foodres.2023.113549] [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: 07/23/2023] [Revised: 09/26/2023] [Accepted: 10/01/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the potential of highland barley and quinoa dietary fibers, rich in β-glucan and pectin respectively, as cost-effective and nutritionally valuable physical modifiers for rice starch (RS). HPAEC revealed differences between the monosaccharide composition of soluble and insoluble dietary fibers sourced from highland barley and quinoa (HSDF, HIDF, QSDF and QIDF). Results from both RVA and DSC analysis revealed that the addition of low amounts of dietary fiber significantly modified the pasting properties of RS. Notably, the addition of quinoa soluble dietary fiber (QSDF) significantly inhibits the formation of a stable gel network in rice starch, even at low concentrations (0.1 %), as confirmed by rheological measurements. Furthermore, the incorporation of QSDF effectively reduces the content of rapidly digestible starch in rice starch by 15.6 % and increases the content of slowly digestible starch, from 23.36 % ± 3.02 % to 31.07 % ± 3.98 %. By leveraging the compositional richness of these fibers, this research opens up novel opportunities for developing functional food products with improved nutritional profiles, as well as for improving texture and reducing glycemic index (GI) in starch-based foods.
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Affiliation(s)
- Zhicong Gan
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Shunqian Xu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Junren Wang
- Institute of Modern Agriculture, Jiangsu Provincial Agricultural Reclamation and Development Co., Ltd., Nanjing 211800, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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Zhu R, Tan S, Wang Y, Zhang L, Huang L. Physicochemical Properties and Hypolipidemic Activity of Dietary Fiber from Rice Bran Meal Obtained by Three Oil-Production Methods. Foods 2023; 12:3695. [PMID: 37835348 PMCID: PMC10572562 DOI: 10.3390/foods12193695] [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: 09/15/2023] [Revised: 10/04/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the organic-solvent-impregnated rice bran meal dietary fiber (N-RBDF) had the smallest average particle size and the aqueous enzymatic rice bran meal dietary fiber (E-RBDF) had the narrowest particle size distribution. Scanning electron microscopy (SEM) results demonstrated that all three kinds of rice bran meal dietary fibers (RBDFs) were irregularly flaky. Fourier transform infrared spectroscopy (FT-IR) results revealed that the three RBDFs had similar reactive groups, and X-ray diffraction (XRD) results indicated that all three RBDFs were cellulose type I crystals. The results of thermogravimetric analysis showed that the lignin content of N-RBDF was significantly lower than that of the other two. Among the three kinds of RBDFs, E-RBDF had higher water retention capacity, swelling capacity, oil holding capacity, and adsorption capacity for cholesterol and sodium bile salts. The results of experimental studies in hyperlipidemic rats showed that all three kinds of RBDFs significantly reduced triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) and elevated high-density lipoprotein cholesterol (HDL-C) in the serum of hyperlipidemic rats; they also significantly lowered malondialdehyde (MDA) and elevated total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities in the livers of rats. In addition, all three kinds of RBDFs decreased aminotransferase (ALT) and aminotransferase (AST) activity in serum and also improved liver steatosis and reduced atherosclerosis index (AI) in rats with hyperlipidemia. Our study provides a reference for the development and utilization of rice bran meal and the application of rice bran meal dietary fiber in food processing.
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Affiliation(s)
- Renwei Zhu
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Sha Tan
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
| | - Yayi Wang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Linwei Zhang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Liang Huang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
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Liu H, Ainiwan D, Liu Y, Dong X, Fan H, Sun T, Huang P, Zhang S, Wang D, Liu T, Zhang Y. Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method. Curr Res Food Sci 2023; 7:100550. [PMID: 37534307 PMCID: PMC10391727 DOI: 10.1016/j.crfs.2023.100550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/03/2023] [Accepted: 07/12/2023] [Indexed: 08/04/2023] Open
Abstract
In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. Results showed that the flavor adsorption ability of RBIDF was effectively improved due to the unfolding structure, increased specific surface area and pore volume and exposure of more functional groups after steam explosion treatment. The mechanism of the flavor adsorption behavior of modified RBIDF was preliminarily explored using adsorption kinetics and isotherms combined with SEM and DSC analysis. Results showed that the Langmuir isotherm model and pseudo-second-order kinetic model yielded the best fit to the adsorption data, indicating monolayer adsorption of flavor onto the modified RBIDF, and the adsorption was mainly driven by chemisorption process. The flavor release profile of modified RBIDF was investigated by HS-SPME/GC-MS and E-nose. After long-time storage, the flavor compounds were retained at a higher concentration in the modified RBIDF compared with the untreated RBIDF, indicating that the steam explosion treatment prolonged the retention time and enhanced the retention and controlled release capacities of RBIDF for flavor compounds. This study provides indications for potential applications of steam explosion-modified RBIDF as a novel flavor delivery system and functional ingredient.
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Affiliation(s)
- Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, China
| | - Dilinuer Ainiwan
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, China
| | - Yingxu Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, China
| | - Xiaolan Dong
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, China
| | - Hongxiu Fan
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, China
| | - Tong Sun
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Key Laboratory of Technological Innovations for Grain Deep-processing and High-Efficiency Utilization of By-Products of Jilin Province, Changchun, 130118, China
| | - Pingyun Huang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Key Laboratory of Technological Innovations for Grain Deep-processing and High-Efficiency Utilization of By-Products of Jilin Province, Changchun, 130118, China
| | - Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Key Laboratory of Technological Innovations for Grain Deep-processing and High-Efficiency Utilization of By-Products of Jilin Province, Changchun, 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, China
| | - Tingting Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, China
| | - Yanrong Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, China
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Dhiman A, Thakur K, Parmar V, Sharma S, Sharma R, Kaur G, Singh B, Suhag R. New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01919-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Tan M, Zhang X, Sun S, Cui G. Nanostructured steady-state nanocarriers for nutrients preservation and delivery. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:31-93. [PMID: 37722776 DOI: 10.1016/bs.afnr.2023.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
Food bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptable bioaccessibility. Structure damage or degradation is often found for the bioactives under certain environmental conditions like high temperature, strong light, extreme pH or high oxygen concentration during food processing, packaging, storage and absorption. Nanostructured steady-state nanocarriers have shown great potential in overcoming the drawbacks for food bioactives. Various delivery systems including solid form delivery system, liquid form delivery system and encapsulation technology have been developed. The embedded food nutrients can largely decrease the loss and degradation during food processing, packaging and storage. The design and application of stimulus and targeted delivery systems can improve the stability, bioavailability and efficacy of the food bioactives upon oral consumption due to enzymatic degradation in the gastrointestinal tract. The food nutrients encapsulated in the smart delivery system can be well protected against degradation during oral administration, thus improving the bioavailability and releazing controlled or targeted release for food nutrients. The encapsulated food bioactives show great potential in nutrition therapy for sub-health status and disease. Much effort is required to design and prepare more biocompatible nanostructured steady-state nanocarriers using food-grade protein or polysaccharides as wall materials, which can be used in food industry and maintain the human health.
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Affiliation(s)
- Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China.
| | - Xuedi Zhang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Shan Sun
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
| | - Guoxin Cui
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, P.R. China
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Chen C, Yang F, Beesley L, Trakal L, Ma Y, Sun Y, Zhang Z, Ding Y. Removal of cadmium in aqueous solutions using a ball milling-assisted one-pot pyrolyzed iron-biochar composite derived from cotton husk. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:12571-12583. [PMID: 36112289 DOI: 10.1007/s11356-022-22828-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Accepted: 08/28/2022] [Indexed: 06/15/2023]
Abstract
A novel iron-biochar composite adsorbent was produced via ball milling-assisted one-pot pyrolyzed BM-nZVI-BC 800. Characterization proved that nano zero valent iron was successfully embedded in the newly produced biochar, and the nZVI payload was higher than that of traditional one-pot pyrolyzed methods. BM-nZVI-BC 800 provided a high adsorption performance of cadmium reaching 96.40 mg·g-1 during batch testing. Alkaline conditions were beneficial for cadmium removal of BM-nZVI-BC 800. The pseudo-second-order kinetic model and Langmuir isotherm fitted better, demonstrating that the Cd adsorption on the BM-nZVI-BC 800 was a chemical and surface process. The intraparticle diffusion controlled the adsorption of BM-nZVI-BC 800. The physisorption dominated by high specific surface area and mesoporous structure was the primary mechanism in the removal of cadmium, though electrostatic attraction and complexation also played a secondary role in cadmium adsorption. Compared to adsorbents prepared by more traditional methods, the efficiencies of the ball milling-assisted one-pot pyrolyzed method appears superior.
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Affiliation(s)
- Chen Chen
- China-UK Agro-Environmental Pollution Prevention and Control Joint Research Centre, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin, 300191, China
| | - Fengxia Yang
- China-UK Agro-Environmental Pollution Prevention and Control Joint Research Centre, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin, 300191, China
| | - Luke Beesley
- The James Hutton Institute, Aberdeen, AB15 8QH, UK
- Department of Environmental Geosciences, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Kamycka 129, Prague, Suchdol, 165 00, Czech Republic
| | - Lukas Trakal
- Department of Environmental Geosciences, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Kamycka 129, Prague, Suchdol, 165 00, Czech Republic
| | - Yongfei Ma
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan, 430070, China
| | - Yuebing Sun
- China-UK Agro-Environmental Pollution Prevention and Control Joint Research Centre, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin, 300191, China
| | - Zulin Zhang
- The James Hutton Institute, Aberdeen, AB15 8QH, UK
- School of Resources and Environmental Engineering, Wuhan University of Technology, Wuhan, 430070, China
| | - Yongzhen Ding
- China-UK Agro-Environmental Pollution Prevention and Control Joint Research Centre, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin, 300191, China.
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Wang B, Li G, Li L, Zhang M, Yang T, Xu Z, Qin T. Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran. Crit Rev Food Sci Nutr 2022; 64:3044-3058. [PMID: 36190261 DOI: 10.1080/10408398.2022.2129582] [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] [Indexed: 11/03/2022]
Abstract
Dietary fiber, polysaccharides and phenols are the representative functional components in wheat bran, which have important nutritional properties and pharmacological effects. However, the most functional components in wheat bran exist in bound form with low bioaccessibility. This paper reviews these functional components, analyzes modification methods, and focuses on novel solid-state fermentation (SSF) strategies in the release of functional components. Mining efficient microbial resources from traditional fermented foods, exploring the law of material exchange between cell populations, and building a stable self-regulation co-culture system are expected to strengthen the SSF process. In addition, emerging biotechnology such as synthetic biology and genome editing are used to transform the mixed fermentation system. Furthermore, combined with the emerging physical-field pretreatment coupled with SSF strategies applied to the modification of wheat bran, which provides a theoretical basis for the high-value utilization of wheat bran and the development of related functional foods and drugs.
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Affiliation(s)
- Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Guangyao Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Linbo Li
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingxia Zhang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Tianyou Yang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang, China
| | - Zhichao Xu
- College of Life Science, Northeast Forestry University, Harbin, China
| | - Tengfei Qin
- Institute of Crop Science, Chinese Academy of Agricultural Sciences (CAAS); Beijing Capital Agribusiness Future Biotechnology, Beijing, China
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Modification of Artichoke Dietary Fiber by Superfine Grinding and High-Pressure Homogenization and Its Protection against Cadmium Poisoning in Rats. Foods 2022; 11:foods11121716. [PMID: 35741914 PMCID: PMC9222235 DOI: 10.3390/foods11121716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/08/2022] [Accepted: 06/11/2022] [Indexed: 12/03/2022] Open
Abstract
This study was carried out to investigate the effects of superfine grinding (SP) and high-pressure homogenization (HPH) on the structural and physicochemical properties of artichoke dietary fiber (ADF), as well as the protective effects against cadmium poisoning in rats. The structural characteristics and physicochemical properties of ADF, HPH-ADF (ADF treated by HPH) and CM-ADF (ADF treated by SP and HPH) were determined, and cadmium chloride (CdCl2) was induced by exposing rats for 7 weeks. The amounts of creatinine and urea; the activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in serum; the quantity of red blood cells, hemoglobin, white blood cells and neutrophil proportion in blood samples; and the activity of glutathione peroxidase (GSH-Px) in liver tissue were analyzed. Hematoxylin-eosin (HE) staining was performed to analyze the tissue structure and pathology of the liver and testis. The results showed that ADF subjected to HPH and SP-HPH exhibited increased content of soluble dietary fiber (SDF) (p < 0.05). HPH and SP-HPH treatments increased oil-holding capacity (OHC), total negative charge (TNC) and heavy metal adsorption capacity (p < 0.05). The CdCl2 intervention led to a significant increase in AST, ALT, creatinine, urea, neutrophil proportion and white blood cell count, as well as a significant decrease in GSH-Px activity, red blood cell count and hemoglobin (HGB) (p < 0.05). In rats fed with ADF, HPH-ADF and CM-ADF significantly reduced creatinine, urea amounts, ALT, AST activity in serum, leukocyte count and the neutrophil ratio in blood and increased GSH-Px activity in the liver, in addition to increasing the erythrocyte count and hemoglobin count in blood (p < 0.05). H&E staining results showed that steatosis in the liver was significantly reduced, whereas testicular tissue edema was improved. These results indicate that ADF exhibited positive activity against cadmium poisoning in rats and that CM-ADF had a better protective effect than ADF and HPH-ADF. ADF has specific potential to be used in health foods or therapeutic drugs, providing a reference for the development and utilization of artichoke waste.
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Li X, Ren M, Zhang X, Wang L. Insoluble dietary fiber (non-starch polysaccharides) from rice bran attenuates cadmium-induced toxicity in mice by modulating the gut microbiota and alleviating liver and kidney injury. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Research on the Cross-Chain Model of Rice Supply Chain Supervision Based on Parallel Blockchain and Smart Contracts. Foods 2022; 11:foods11091269. [PMID: 35563991 PMCID: PMC9099567 DOI: 10.3390/foods11091269] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 04/20/2022] [Accepted: 04/24/2022] [Indexed: 11/16/2022] Open
Abstract
Rice is one of the three major staple foods in the world, and the quality and safety of rice are related to the development of human beings. The new crown epidemic, pesticide residues, insect pests, and heavy metal pollution have a certain security impact on the food supply chain. The rice supply chain is characterized by a long life cycle; complex roles in the main links; many types of hazards; and multidimensional, multisource, and heterogeneous information. To strengthen the rice supply chain's supervision ability under the epidemic situation, a supervision cross-chain model suitable for the complicated data of the rice supply chain based on parallel blockchain theory and smart contract technology was built. Firstly, the data collected in the rice supply chain and different types of data stored in different parallel blockchains were analyzed. Secondly, based on data analysis, a collection/supervision cross-chain mechanism based on "hash lock + smart contract + relay chain", a concurrency mechanism based on the K-means algorithm and a Bloom filter, and a consensus mechanism suitable for multichain consensus named the Supervision Practical Byzantine Fault Tolerance (SPBFT) were proposed. Furthermore, a cross-chain model of rice supply chain supervision was constructed. Finally, theoretical verification and simulation experiments were used to analyze the operation process, safety, cross-chain efficiency, and scalability of the model. The results showed that the application of parallel blockchains and smart contracts to supervision of rice supply chain information improved the convenience and security of information interaction between various links in the rice supply chain, the storage cost of supply chain data and the high latency of interaction was reduced, and the refined management of the rice supply chain data and personnel was realized. This research applied new information technology to the coordination and resource sharing of the food supply chain, and provides ideas for the digital transformation of the food industry.
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14
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Comprehensive review on potential applications of microfluidization in food processing. Food Sci Biotechnol 2021; 31:17-36. [DOI: 10.1007/s10068-021-01010-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 10/30/2021] [Accepted: 11/04/2021] [Indexed: 01/28/2023] Open
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