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Shiau SY, Yu Y, Li J, Huang W, Feng H. Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers. Foods 2023; 12:foods12081686. [PMID: 37107480 PMCID: PMC10137818 DOI: 10.3390/foods12081686] [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: 03/12/2023] [Revised: 04/09/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0-30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20-30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20-30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0-30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20-30% CTFE.
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Affiliation(s)
- Sy-Yu Shiau
- Department of Food Nutrition and Safety, Sanda University, Shanghai 201209, China
- Department of Food Science and Technology, Tajen University, Pingtung County 90741, Taiwan
| | - Yanli Yu
- Department of Food Nutrition and Safety, Sanda University, Shanghai 201209, China
| | - Jing Li
- Department of Food Nutrition and Safety, Sanda University, Shanghai 201209, China
| | - Wenbo Huang
- Department of Food Nutrition and Safety, Sanda University, Shanghai 201209, China
| | - Haixia Feng
- Department of Food Nutrition and Safety, Sanda University, Shanghai 201209, China
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2
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Effect of processing on the phytochemicals and quality attributes of vermicelli developed from colored wheat. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zheng Y, Jiang L, Zhang CZ, Huang GQ, Guo LP, Xiao JX. Addition of Chelators Increased the Stability of Black Rice Anthocyanins against the Metallic Ions in Tap Water and Improved the Coloration of Steamed Cold Noodles. Foods 2022; 11:3392. [PMID: 36360005 PMCID: PMC9658455 DOI: 10.3390/foods11213392] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/20/2022] [Accepted: 10/25/2022] [Indexed: 09/08/2024] Open
Abstract
The anthocyanins in black rice extract (BRA) are sensitive to metallic ions, which restrict its application in the coloration of steamed cold noodles in China that uses tap water as the solvent. Food-grade chelators were added to check if they could increase the stability of BRA. The results indicated that the color decay of BRA in tap water was mainly caused by Fe3+, Cu2+, and Fe2+, and the addition of chelators could effectively antagonize this effect. Coloration with the BRA solution containing the optimized chelator formulation of 0.01% ethylenediaminetetraacetic acid disodium, 0.08% sodium hexametaphosphate, and 0.064% sodium tartrate conferred comparable appearance and chromatic attributes with those of the noodle colored by deionized water-dissolved BRA. The steamed cold noodles colored by the chelators-containing BRA exhibited increased springiness and decreased starch retrogradation, and possessed potential health functions due to its slightly increased resistant starch content and markedly enhanced antioxidant capacity. Hence, the addition of chelators is a feasible way to increase the color stability of BRA in tap water, and the chelators-supplemented BRA could be used to produce steamed cold noodles with attractive color and health benefits.
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Affiliation(s)
- Yi Zheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ling Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chun-Zhi Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Guo-Qing Huang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Li-Ping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jun-Xia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Special Food Research Institute, Qingdao Agricultural University, Qingdao 266109, China
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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules 2022; 27:molecules27196342. [PMID: 36234886 PMCID: PMC9573312 DOI: 10.3390/molecules27196342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/22/2022] Open
Abstract
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
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Utama‐ang N, Kuatrakul I, Klangpetch W, Walter P, Kawee‐ai A. Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with
Spirulina
and edible polymers. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15738] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Niramon Utama‐ang
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of High‐Value Product from Thai Rice and Plants for Health Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Ittikorn Kuatrakul
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Wannaporn Klangpetch
- Cluster of High‐Value Product from Thai Rice and Plants for Health Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai 50100 Thailand
- Division of Food Science and Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Ponjan Walter
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
- Cluster of Innovative Food and Agro‐industry Chiang Mai University Chiang Mai 50100 Thailand
| | - Arthitaya Kawee‐ai
- Division of Product Development Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai 50100 Thailand
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Huang D, Teo NZ, Gao J, Jin X, Zhou W. Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipase. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Danlan Huang
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Ni Zhen Teo
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
| | - Jing Gao
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Xiaoxuan Jin
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
| | - Weibiao Zhou
- Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore
- National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9081280] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.
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Yamuangmorn S, Prom-u-Thai C. The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health. Antioxidants (Basel) 2021; 10:833. [PMID: 34073767 PMCID: PMC8225073 DOI: 10.3390/antiox10060833] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 05/14/2021] [Accepted: 05/17/2021] [Indexed: 12/16/2022] Open
Abstract
Purple rice is recognized as a source of natural anthocyanin compounds among health-conscious consumers who employ rice as their staple food. Anthocyanin is one of the major antioxidant compounds that protect against the reactive oxygen species (ROS) that cause cellular damage in plants and animals, including humans. The physiological role of anthocyanin in plants is not fully understood, but the benefits to human health are apparent against both chronic and non-chronic diseases. This review focuses on anthocyanin synthesis and accumulation in the whole plant of purple rice, from cultivation to the processed end products. The anthocyanin content in purple rice varies due to many factors, including genotype, cultivation, and management as well as post-harvest processing. The cultivation method strongly influences anthocyanin content in rice plants; water conditions, light quantity and quality, and available nutrients in the soil are important factors, while the low stability of anthocyanins means that they can be dramatically degraded under high-temperature conditions. The application of purple rice anthocyanins has been developed in both functional food and other purposes. To maximize the benefits of purple rice to human health, understanding the factors influencing anthocyanin synthesis and accumulation during the entire process from cultivation to product development can be a path for success.
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Affiliation(s)
| | - Chanakan Prom-u-Thai
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand;
- Agronomy Division, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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