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Li M, Li J, Qin X, Cai J, Peng R, Zhang M, Zhang L, Zhao W, Chen M, Han D, Gong J. The effects of dextran in residual impurity on trehalose crystallization and formula in food preservation. Food Chem 2024; 442:138326. [PMID: 38219563 DOI: 10.1016/j.foodchem.2023.138326] [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: 12/14/2023] [Accepted: 12/27/2023] [Indexed: 01/16/2024]
Abstract
The residual dextran impurities in the upstream process significantly impact the crystallization of starch-based functional sugar and the related food properties. This study intends to reveal the mechanism of dextran's influence on trehalose crystallization, and build a relationship among the dextran in syrup and the physicochemical and functional properties of trehalose. Instead of incorporating into the crystal lattice, dextran changes the assembly rate of trehalose molecules on crystal surface. The different sensitivity and adsorption capacity of the crystal surface to the chain length of dextran determines the growth rate of crystal surfaces, resulting in different crystal morphology. The bulk trehalose crystals, which were obtained from syrups with short chain dextran, have excellent powder properties, including best flowability (35◦), highest crystal strength (2.7 N), lowest caking rate (62.22 %), and the most uniform mixing with other sweeteners (sucrose/xylitol) in food formulations, achieving more stable starch preservation.
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Affiliation(s)
- Mingxuan Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Jiahui Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Xueyou Qin
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Jingwei Cai
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Ronghua Peng
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Mengdi Zhang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Leida Zhang
- Shandong Fuyang Biotechnology Co., Ltd., Shandong 253100, China
| | - Wei Zhao
- Shandong Fuyang Biotechnology Co., Ltd., Shandong 253100, China
| | - Mingyang Chen
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China.
| | - Dandan Han
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China.
| | - Junbo Gong
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, China; Haihe Laboratory of Sustainable Chemical Transformations, Tianjin 300192, China
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2
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Cui XR, Bai YP, Guo XN, Zhu KX. Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles. Int J Biol Macromol 2024; 265:130928. [PMID: 38513901 DOI: 10.1016/j.ijbiomac.2024.130928] [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: 01/19/2024] [Revised: 03/04/2024] [Accepted: 03/14/2024] [Indexed: 03/23/2024]
Abstract
In this study, black highland barley semi-dried noodles (BHBSNs) were adjusted to acidic pH (5.0, 4.5, 4.0) with an acidity regulator (monosodium fumarate) for obtaining low glycemic index (GI) BHBSNs, and the changes in the in vitro starch digestion, free phenolic content, and α-amylase activity in BHBSNs were investigated. The estimated glycemic index (eGI) of BHBSNs decreased from 59.23 to 52.59, 53.89 and 53.61, respectively, as the pH was adjusted from 6.0 to 5.0, 4.5, 4.0. As the pH of BHBSNs decreased, the equilibrium hydrolysis (C∞) decreased, and kinetic coefficient (k) decreased and then increased. Compared to the control, the pH of the digestive fluid decreased during digestion with decreasing pH, and the α-amylase inhibition of BHBSNs with pH 5.0, 4.5, and 4.0 increased by 56.54 %, 75.18 %, and 107.98 %, respectively. In addition, as the pH of BHBSNs decreased, the free phenolic content and the content of released phenolics during digestion increased. Pearson correlations analysis showed that the increase in α-amylase inhibition and phenolic release during digestion induced by acidic pH was negatively correlated with the eGI and C∞ of BHBSNs. This study indicated that acidic pH condition could modulate starch digestion for preparing low GI BHBSNs.
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Affiliation(s)
- Xin-Ru Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Yi-Peng Bai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
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Wang J, Liu C, Yang H, Li X, Hong J, Liu M, Sun B, Guan E, Zheng X. Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles. Food Funct 2024; 15:3108-3121. [PMID: 38421019 DOI: 10.1039/d3fo04289h] [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: 03/02/2024]
Abstract
Pre-meal immersion is a common process for both the consumption of dried noodles and development of takeaway noodles, but its impact on the structure and digestibility of dried noodles is still unclear. In this study, dried noodles cooked for the optimal time were immersed at 80 °C for different time durations. Multi-scale structural changes, including texture, molecular structure, microstructure, and in vitro starch digestibility were studied using a combination of kinetic (first-order exponential decay function, the Peleg model, and LOS plots), physicochemical, and microscopic analysis. The relationship between multi-scale structural changes and starch digestibility was derived. As the immersion progressed, the hardness first rapidly decayed and then reached equilibrium. The decay rate in the initial stage depended on the gluten content. In most cases, the immersion process caused depolymerization of gluten proteins and further gelatinization of starch granules, which was observed from an increase in the free -SH content and decrease in the short-range ordered structure, although there were fluctuations over immersion time. Structural changes resulted in the corresponding changes in substance migration. However, a high gluten content (∼15% w/w) imparted a denser microstructure to the noodles, weakening the deterioration effects compared with a low gluten content (∼10% w/w). In vitro digestion experiments proved that samples with higher gluten content had higher starch digestion rates and lower starch digestion extent during immersion. Correlation analysis revealed that there was a negative correlation between k1 and the tightness of the gel. This study helps to reveal the structural mechanisms of starch digestibility in cooked noodles during immersion.
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Affiliation(s)
- Jiasheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Hanrui Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Xuedong Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Jing Hong
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Mei Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, P. R. China.
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Gao Z, Wang G, Zhang J, Guo L, Zhao W. Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread. Foods 2024; 13:767. [PMID: 38472879 DOI: 10.3390/foods13050767] [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: 01/04/2024] [Revised: 01/26/2024] [Accepted: 02/02/2024] [Indexed: 03/14/2024] Open
Abstract
The demand for gluten-free (GF) bread is steadily increasing. However, the production of GF bread with improved baking quality and enhanced nutritional properties remains a challenge. In this study, we investigated the effects of adding psyllium fibre (PSY) in varying proportions to buckwheat flour on the dough characteristics, bread quality, and starch digestion properties of GF bread. Our results demonstrate that incorporating PSY contributes to the formation of a gluten-like network structure in the dough, leading to an increase in the gas holding capacity from 83.67% to 98.50%. The addition of PSY significantly increased the specific volume of the bread from 1.17 mL/g to 3.16 mL/g. Bread containing PSY displayed superior textural characteristics and colour. Our study also revealed that the inclusion of PSY reduced the digestibility of starch in GF bread. These findings highlight the positive impact of incorporating PSY into GF bread, suggesting its potential in guiding the production of GF bread with a lower glycaemic index. This may be particularly beneficial for individuals seeking to regulate their blood sugar levels or adopt a low-glycaemic diet.
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Affiliation(s)
- Zihan Gao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guangzhen Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jing Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lichun Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Kozłowska J, Skopińska-Wiśniewska J, Kaczmarek-Szczepańska B, Grabska-Zielińska S, Makurat-Kasprolewicz B, Michno A, Ronowska A, Wekwejt M. Gelatin and gelatin/starch-based films modified with sorbitol for wound healing. J Mech Behav Biomed Mater 2023; 148:106205. [PMID: 37948920 DOI: 10.1016/j.jmbbm.2023.106205] [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: 09/17/2023] [Revised: 10/17/2023] [Accepted: 10/20/2023] [Indexed: 11/12/2023]
Abstract
Gelatin-based films modified with sorbitol were produced from gelatin solution or gelatin/starch blends using a simple and low-cost solvent casting method, and subsequently, their physicochemical, mechanical, and biocompatibility properties were characterized. This work focused on developing and optimizing a biopolymeric blend to improve the pure biopolymers' properties for potential biomedical applications such as wound dressing. The films were characterized in terms of morphology and transparency, mechanical, moisture and swelling properties, thermal stability, and degradation potential. Moreover, hemocompatibility, as well as cytocompatibility of prepared films, were examined. The addition of sorbitol contributed to improving mechanical properties, swelling reduction, and increasing biostability over time. The cytocompatibility of obtained films was confirmed in vitro with two different human cell lines, fibroblastic and osteoblastic, and a more favorable cellular response was received for fibroblasts. Further, in hemocompatibility studies, it was found that all films may be classified as non-hemolytic as they did not have a negative effect on the human erythrocytes. The obtained results indicate the great potential of the gelatin/starch blends modified with sorbitol as regenerative biomaterials intended for wound healing applications.
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Affiliation(s)
- Justyna Kozłowska
- Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina 7, 87-100, Torun, Poland.
| | | | | | - Sylwia Grabska-Zielińska
- Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina 7, 87-100, Torun, Poland
| | - Balbina Makurat-Kasprolewicz
- Department of Materials Science and Technology, Faculty of Mechanical Engineering and Ship Technology, Gdańsk University of Technology, Gdańsk, Poland
| | - Anna Michno
- Department of Laboratory Medicine, Medical University of Gdańsk, Gdańsk, Poland
| | - Anna Ronowska
- Department of Laboratory Medicine, Medical University of Gdańsk, Gdańsk, Poland
| | - Marcin Wekwejt
- Department of Biomaterials Technology, Faculty of Mechanical Engineering and Ship Technology, Gdańsk University of Technology, Gdańsk, Poland
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