|
1
|
Nayi P, Kumar N, Kachchadiya S, Chen H, Singh P, Shrestha P, Pandiselvam R. Rehydration modeling and characterization of dehydrated sweet corn. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Affiliation(s)
- Pratik Nayi
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology Neipu, Pingtung Taiwan
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra India
| | - Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra India
| | - Sagar Kachchadiya
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology Anand Agricultural University Godhra India
| | - Ho‐Hsien Chen
- Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering GLA University Mathura Mathura India
| | - Pratiksha Shrestha
- Department of Food Technology and Quality Control (DFTQC), Development Ministry of Agriculture and Livestock Development Kathmandu Nepal
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post‐Harvest Technology ICAR – Central Plantation Crops Research Institute (CPCRI) Kasaragod India
| |
Collapse
|
|
2
|
Wang Y, Yang F, Liu T, Zhao C, Gu F, Du H, Wang F, Zheng J, Xiao H. Carotenoid fates in plant foods: Chemical changes from farm to table and nutrition. Crit Rev Food Sci Nutr 2022; 64:1237-1255. [PMID: 36052655 DOI: 10.1080/10408398.2022.2115002] [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
Carotenoids in plant foods are sources of pro-vitamin A and nutrients with several health benefits, including antioxidant and anticancer activities. However, humans cannot synthesize carotenoids de novo and must obtain them from the diet, typically via plant foods. We review the chemical changes of carotenoids in plant foods from farm to table and nutrition, including nutrient release and degradation during processing and metabolism in vivo. We also describe the influencing factors and proposals corresponding to enhancing the release, retention and utilization of carotenoids, thus benefiting human health. Processing methods influence the release and degradation of carotenoids, and nonthermal processing may optimize processing effects. The carotenoid profile, food matrix, and body status influence the digestion, absorption, and biotransformation of carotenoids in vivo; food design (diet and carotenoid delivery systems) can increase the bioavailability levels of carotenoids in the human body. In this review, the dynamic fate of carotenoids in plant foods is summarized systematically and deeply, focusing on changes in their chemical structure; identifying critical control points and influencing factors to facilitate carotenoid regulation; and suggesting multi-dimensional strategies based on the current state of food processing industries to achieve health benefits for consumers.
Collapse
Affiliation(s)
- Yanqi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Feilong Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ting Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Fengying Gu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Biochemical Engineering, Beijing Union University, Beijing, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| |
Collapse
|