1
|
Jeevarathinam G, Ramniwas S, Singh P, Rustagi S, Mohammed Basheeruddin Asdaq S, Pandiselvam R. Macromolecular, thermal, and nonthermal technologies for reduction of glycemic index in food-A review. Food Chem 2024; 445:138742. [PMID: 38364499 DOI: 10.1016/j.foodchem.2024.138742] [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: 11/21/2023] [Revised: 02/07/2024] [Accepted: 02/10/2024] [Indexed: 02/18/2024]
Abstract
Consumers rely on product labels to make healthy choices, especially with regard to the glycemic index (GI) and glycemic load (GL), which identify foods that stabilize blood sugar. Employing both thermal and nonthermal processing techniques can potentially reduce the GI, contributing to improved blood sugar regulation and overall metabolic health. This study concentrates on the most current advances in GI-reduction food processing technologies. Food structure combines fiber, healthy fats, and proteins to slow digestion, reducing GI. The influence of thermal approaches on the physical and chemical modification of starch led to decreased GI. The duration of heating and the availability of moisture also determine the degree of hydrolysis of starch and the glycemic effects on food. At a lower temperature, the parboiling revealed less gelatinization and increased moisture. The internal temperature of the product is raised during thermal and nonthermal treatment, speeds up retrogradation, and reduces the rate of starch breakdown.
Collapse
Affiliation(s)
- G Jeevarathinam
- Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641 032, Tamil Nadu, India
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, Punjab
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering, GLA University Mathura, Uttar Pradesh 281406, India
| | - Sarvesh Rustagi
- School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India
| | | | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod-671 124, Kerala, India.
| |
Collapse
|
2
|
Wang G, Li C, Zhang X, Wang Q, Cao R, Liu X, Yang X, Sun L. The changed multiscale structures of tight nut (Cyperus esculentus) starch decide its modified physicochemical properties: The effects of non-thermal and thermal treatments. Int J Biol Macromol 2023; 253:126626. [PMID: 37660863 DOI: 10.1016/j.ijbiomac.2023.126626] [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: 08/26/2023] [Accepted: 08/29/2023] [Indexed: 09/05/2023]
Abstract
Non-thermal dielectric barrier discharge plasma (DBDP) and four thermal treatments, including baking (BT), high pressure cooking (HPC), radio frequency (RF) and microwave (MW) were applied to modify the structural and physicochemical properties of Cyperus esculentus starch (CES). The results showed that the thermal treatments remarkably disordered the crystalline structures of CES through weakening the double-helix conformation of amylopectin, while DBDP caused much more gentle influence on the starch structures than them. Specifically, MW induced the high-frequency displacement of polar molecules and intensive collisions between starch and water molecules, causing the largest stretching and swelling extents of amylopectin, resulting in the highest pasting and rheological viscosity of CES in four thermal treatments. As DBDP did not favor the aggregation of amylopectin chains, the deaggregated starch chains promoted the hydration effects with water molecules, boosting the final pasting viscosity, apparent rheological viscosity, freeze-thaw stability and digestion velocity of CES. Besides, the gelatinization-retrogradation process in the thermal treatments regulated starch digestion velocity and produced type III resistant starch in CES. Conclusively, the modified physicochemical properties of CES resulted from the altered molecular structures of starch by the applied treatments.
Collapse
Affiliation(s)
- Guidan Wang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Caixia Li
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xia Zhang
- College of Forestry, Northwest A & F University, China; Shaanxi Jiangwo Runfeng Agricultural Development Co., Ltd, China
| | - Qianxu Wang
- College of Food Science and Engineering, Northwest A & F University, China
| | - Ruibo Cao
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A & F University, China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, China.
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, China.
| |
Collapse
|
3
|
Wang N, Wu L, Yang J, You Y, Zhang F, Kan J, Zheng J. Lotus starch/bamboo shoot polysaccharide composite system treated via ultrasound: Pasting, gelling properties and multiscale structure. Food Res Int 2023; 174:113605. [PMID: 37986532 DOI: 10.1016/j.foodres.2023.113605] [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: 08/24/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
This study investigated the effects of ultrasound treatment on the physicochemical properties, digestion properties, and multiscale structure of a lotus root starch (LS) and bamboo shoot polysaccharide (BSP) composite system. It also preliminarily revealed the mechanism underlying the modification effect of ultrasound treatment. After 180-360 W ultrasound treatment, the viscosity, thixotropy, and gel viscoelasticity of the LS/BSP paste increased. However, treatment with the ultrasound power of 540 and 720 W decreased viscoelasticity. After 14 days of retrogradation, the hardness and cohesiveness of the LS/BSP gel increased under 180 and 360 W ultrasound treatment but decreased under 540 and 720 W ultrasound treatment. After 540 W ultrasound treatment, RDS content decreased by 17.2 % and resistant starch content increased by 32.5 %. After 180 min of in vitro digestion, the hydrolysis rate of LS/BSP decreased from 97.82 % to 93.13 % as the ultrasound power increased to 540 W. Ultrasound promoted the uniform dispersion of BSP in the starch paste and the movement, orientation, rearrangement, and aggregation of starch and BSP molecular chains. These effects further enhanced the interaction between BSP and starch, resulting in the formation of a dense paste structure with strong resistance to digestive enzymes. This work revealed the mechanism of the effects of ultrasound treatment on LS/BSP and found that 360-540 W ultrasound treatment could improve the physicochemical properties and digestion properties of LS/BSP.
Collapse
Affiliation(s)
- Nan Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Jinlai Yang
- Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China
| | - Yuming You
- College of Landscape Architecture and Life Science, Chongqing University of Arts and Sciences, Chongqing 400715, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, China National Bamboo Research Center, Hangzhou 310012, Zhejiang, China; Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing, Chongqing 400715, China.
| |
Collapse
|
4
|
Huang J, Zhang M, Fang Z. Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods 2023; 12:3052. [PMID: 37628050 PMCID: PMC10453564 DOI: 10.3390/foods12163052] [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: 07/15/2023] [Revised: 08/08/2023] [Accepted: 08/12/2023] [Indexed: 08/27/2023] Open
Abstract
With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market.
Collapse
Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China;
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi 214122, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia;
| |
Collapse
|
5
|
Li J, Wang M, Liu G, Wang W, Hu A, Zheng J. Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch-oleic acid complexes with different water addition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2146-2154. [PMID: 36574261 DOI: 10.1002/jsfa.12415] [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: 10/11/2022] [Revised: 12/16/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND A starch-lipid complex is a new type of resistant starch, which is of great importance for the prevention of chronic diseases such as diabetes. Most starch-lipid complexes usually need to be treated by heating to make them suitable for a variety of applications, and starch-based foods are generally not edible without a heat-treatment process. However, the digestion and structural properties of the starch-lipid complex will be changed after heating. In this study, microwave and conventional heating were used to treat debranched quinoa starch-oleic acid complexes (DQS-OA) with different water addition conditions, and the effects of the two methods on the physicochemical, digestive, and structural properties of DQS-OA were compared. RESULTS The results of in vitro digestibility showed that the resistant starch content (235.34-269.55 g kg-1 ) of the conventional heating-treated samples was significantly higher than that the microwave-treated samples (141.51-157.99 g kg-1 ). Moreover, after microwave treatment, the short-range molecular order and crystalline structure of DQS-OA were destroyed and the particle size became smaller. In contrast, the thermal stability, enthalpy, and crystallinity of the complexes after conventional heating were improved. The ratio at 1047/1022 cm-1 of complexes has also been increased. CONCLUSION This study demonstrated that conventional water-bath heating was better than microwave heating in increasing digestion resistance, improving the short-range and long-range molecular order, and promoting the formation of DQS-OA. With an increase in water addition, the influence of microwave or water-bath treatment on the properties of DQS-OA became greater. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Mengting Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Guangxin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin, China
| |
Collapse
|
6
|
Effects of NaCl and sucrose on the structural and functional properties of debranched quinoa starch-oleic acid complexes under baking. Int J Biol Macromol 2023; 226:1588-1596. [PMID: 36455819 DOI: 10.1016/j.ijbiomac.2022.11.271] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 11/01/2022] [Accepted: 11/25/2022] [Indexed: 11/30/2022]
Abstract
The effects of different dosage of NaCl and sucrose on the structural and functional properties of debranched quinoa starch-oleic acid complexes (DQS-OA) under baking were investigated. The results showed that the resistant starch content of the baked DQS-OA increased by 17.15 % than DQS-OA. The addition of NaCl destroyed the thermal stability, short-range molecular order and crystalline structure of the complexes. The results of particle size, SEM and amylose content showed that NaCl accelerated the degradation of starch granules, which reduced the enzyme resistance of starch. In contrast, the enthalpy (7.28 J/g-7.78 J/g) and crystallinity (54.29 %-56.69 %) of the samples with sucrose significantly increased, and the molecular structure of the complexes became more ordered. Furthermore, with the increase of sucrose concentration, the resistant starch content also increased from 28.80 % to 31.41 %.
Collapse
|
7
|
Kaur B, Venkatrao KB, Panesar PS, Chopra HK, Anal AK. Optimization of ultrasound-assisted enzymatic extraction of resistant starch from green banana peels and its structural characterization. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4663-4672. [PMID: 36276536 PMCID: PMC9579226 DOI: 10.1007/s13197-022-05546-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 06/16/2023]
Abstract
The global consumption of a large quantity of banana generates a huge quantity of banana peels which creates the problem of its disposal and proper management. The utilization of banana peels for the extraction of resistant starch can be a valuable strategy of waste valorization with economic viability at the industrial level. Green techniques like ultrasound can be efficacious in terms of increasing the extraction efficiency and yield of resistant starch. In this study, ultrasound assisted enzymatic extraction of resistant starch was optimized using response surface methodology. The optimum yield (60.6%) of resistant starch was obtained at 35 °C temperature, 30:1 liquid to solid ratio after a treatment time of 9 min. The results showed that a combination of ultrasound treatment with enzymatic extraction of resistant starch can be an efficient approach for the valorization of banana peels. Resistant starch holds application as a valuable supplement in functional food development in the fields of dairy, bakery, beverages, etc.
Collapse
Affiliation(s)
- Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Kamble B. Venkatrao
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Parmjit S. Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Harish K. Chopra
- Department of Chemistry, Sant Longowal Institute of Engineering and Technology, 148106 Longowal, Punjab India
| | - Anil K. Anal
- Department of Food, Agriculture, and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Pathum Thani, 12120 Thailand
| |
Collapse
|
8
|
Zhou Y, Wang M, Wang L, Liu L, Wu Y, Ouyang J. Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Yihan Zhou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Meng Wang
- Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease China National Research Institute of Food and Fermentation Industries Co. Ltd. Beijing China
| | - Luyu Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Lingling Liu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Yanwen Wu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| |
Collapse
|
9
|
Sun Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Zhang Z, Ai B, Sheng Z. Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments. Foods 2022; 11:foods11223741. [PMID: 36429331 PMCID: PMC9689167 DOI: 10.3390/foods11223741] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Ultrasonic treatment combined with resveratrol modification was used to improve banana starch's solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10-73.92 °C to 70.77-75.83 °C. The storage modulus (G') and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.
Collapse
Affiliation(s)
- Ying Sun
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhengke Zhang
- College of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
| |
Collapse
|
10
|
Yu Q, Zhang M, Ju R, Mujumdar AS, Wang H. Advances in prepared dish processing using efficient physical fields: A review. Crit Rev Food Sci Nutr 2022; 64:4031-4045. [PMID: 36300891 DOI: 10.1080/10408398.2022.2138260] [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
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high efficiency and environmental safety. This review focuses on summarizing the application of PFs in prepared dishes, evaluating and comparing PFs through quality changes during processing and storage of prepared dishes. Currently, improving the quality and extending the shelf life of prepared dishes through thermal and non-thermal processing are the main modes of action of PFs. Most PFs show good potential in handing prepared dishes, but may also react poorly to some prepared dishes. In addition, the difficulty of precise control of processing conditions has led to research mostly at the laboratory stage, but as physical technology continues to break through, more PFs and multi-physical field will be promoted for commercial use in the future. This review contributes to a deeper understanding of the effect of PFs on prepared dishes, and provides theoretical reference and practical basis for future processing research in the development of various enhanced PFs.
Collapse
Affiliation(s)
- Qi Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
| |
Collapse
|
11
|
Zheng Y, Zhang H, Wei X, Fang H, Tian J. Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch. Molecules 2022; 27:6955. [PMID: 36296554 PMCID: PMC9612171 DOI: 10.3390/molecules27206955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/25/2022] [Accepted: 10/06/2022] [Indexed: 11/25/2022] Open
Abstract
The emulsification of ultrasonic-assisted prepared octenyl succinic anhydride (OSA) rice starch on curcumin was investigated in the present study. The results indicated that the encapsulation efficiency of curcumin in emulsions stabilized by OSA-ultrasonic treatment rice starch was improved, from 81.65 ± 0.14% to 89.03 ± 0.09%. During the in vitro oral digestion, the particle size and Zeta potential of the curcumin emulsion did not change significantly (p > 0.05). During the in vitro digestive stage of the stomach and small intestine, the particle size of the curcumin emulsion continued to increase, and the absolute potential continued to decrease. Our work showed that OSA-pre-treatment ultrasonic rice starch could improve curcumin bioavailability by increasing the encapsulation efficiency with stronger stability to avoid the attack of enzymes and high intensity ion, providing a way to develop new emulsion-based delivery systems for bioactive lipophilic compounds using OSA starch.
Collapse
Affiliation(s)
- Yuxue Zheng
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Xiaobo Wei
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Food and Healthy Researcher Center, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| |
Collapse
|
12
|
Vaitkeviciene R, Bendoraitiene J, Degutyte R, Svazas M, Zadeike D. Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties. Polymers (Basel) 2022; 14:polym14173662. [PMID: 36080742 PMCID: PMC9460455 DOI: 10.3390/polym14173662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/30/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the optimization of ultrasound (US) (850 kHz, 120 W) processing parameters (temperature, time, and power) for the enhanced production of resistant starch (RS) in rice bran (RB) matrixes was performed. The effect of US cavitation at different temperatures on the morphology, physicochemical properties, and mechanical performance of RS was evaluated. Ultrasonication at 40−70 °C temperatures affected the chemical structure, reduced the crystallinity of RS from 23.85% to between 18.37 and 4.43%, and increased the mechanical and thermal stability of RS pastes, indicating a higher tendency to retrograde. US treatment significantly (p < 0.05) improved the oil (OAC) and water (WAC) absorption capacities, swelling power (SP), solubility (WS), and reduced the least-gelation concentration (LGC). The mathematical evaluation of the data indicated a significant effect (p < 0.05) of the US parameters on the production of RS. The largest increment of RS (13.46 g/100 g dw) was achieved with US cavitation at 1.8 W/cm2 power, 40.2 °C temperature, and 18 min of processing time. The developed method and technology bring low-temperature US processing of rice milling waste to create a new sustainable food system based on modified rice bran biopolymers.
Collapse
Affiliation(s)
- Ruta Vaitkeviciene
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
- Correspondence: (R.V.); (D.Z.)
| | - Joana Bendoraitiene
- Department of Polymer Chemistry and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Rimgaile Degutyte
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Mantas Svazas
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania
- Correspondence: (R.V.); (D.Z.)
| |
Collapse
|
13
|
Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
Collapse
|
14
|
Zhong C, Xiong Y, Lu H, Luo S, Wu J, Ye J, Liu C. Preparation and characterization of rice starch citrates by superheated steam: A new strategy of producing resistant starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
15
|
Noor N, Gani A, Jhan F, Jenno JLH, Arif Dar M. Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties. ULTRASONICS SONOCHEMISTRY 2021; 76:105655. [PMID: 34225214 PMCID: PMC8259399 DOI: 10.1016/j.ultsonch.2021.105655] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 05/04/2023]
Abstract
Resistant starch type 2 (RS) was isolated from lotus stem using enzymatic digestion method. The isolated RS was subjected to ultrasonication (US) at different sonication power (100-400 W). The US treated and untreated RS samples were characterized using dynamic light scattering (DLS), scanning electron microscopy (SEM), light microscopy and Fourier transform infrared spectroscopy (FT-IR). DLS revealed that particle size of RS decreased from 12.80 µm to 413.19 nm and zeta potential increased from -12.34 mV to -26.09 mV with the increase in sonication power. SEM revealed smaller, disintegrated and irregular shaped RS particles after ultrasonication. FT-IR showed the decreased the band intensity at 995 cm-1 and 1047 cm-1 signifying that US treatment decreased the crystallinity of RS and increased its amorphous character. The bile acid binding, anti-oxidant and pancreatic lipase inhibition activity of samples also increased significantly (p < 0.05) with the increase in sonication power. Increase in US power however increased the values of hydrolysis from 23.11 ± 1.09 to 36.06 ± 0.13% and gylcemic index from 52.39 ± 0.38 to 59.50 ± 0.11. Overall, the non-thermal process of ultrasonic treatment can be used to change the structural, morphological and nutraceutical profile of lotus stem resistant starch which can have great food and pharamaceutical applications.
Collapse
Affiliation(s)
- Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
| | - Faiza Jhan
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - J L H Jenno
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mohd Arif Dar
- Department of Physics, Annamalai University, Annamalinagar, India
| |
Collapse
|
16
|
Yang H, Luo B, Lei S, Wang Y, Sun J, Zhou Z, Zhang Y, Xia S. Enhanced humic acid degradation by Fe3O4/ultrasound-activated peroxymonosulfate : Synergy index, non-radical effect and mechanism. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118466] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
17
|
Shi XD, Huang JJ, Han JZ, Wang SY. Physicochemical and Functional Properties of Starches from Pachyrhizus erosus with Low Digestibility. EFOOD 2021. [DOI: 10.2991/efood.k.210626.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
|