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Barragán-Iglesias J, Rodríguez-Ramírez J, Méndez-Lagunas LL. Microstructural modification of papaya tissue during calcium diffusion: Effects on macrostructure level. Food Res Int 2023; 174:113491. [PMID: 37986494 DOI: 10.1016/j.foodres.2023.113491] [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: 02/16/2023] [Revised: 08/20/2023] [Accepted: 09/21/2023] [Indexed: 11/22/2023]
Abstract
The microstructural changes in papaya tissue during calcium diffusion, the effect on drying kinetics and texture parameters were investigated. Calcium pretreatment was applied to papaya samples for 3 h, at a solution concentration of 1.5 g Ca(OH)2/100 mL H2O, and a solution temperature of 25 °C; subsequently, the samples were convectively dried at 70 °C, air flow of 1.5 m/s, and a relative humidity of 5 ± 2%. Calcium content was determined using the Inductively Coupled Plasma-Optical Emission Spectrometry (ICP-OES) technique, the microstructure of the samples was analyzed by High-Resolution Scanning Electron Microscopy (HR-SEM), and the elementary analysis was performed by Energy-Dispersive X-ray Spectroscopy (EDS). Effective diffusivity of calcium (DefCa) and moisture (Defw) were calculated during pretreatment and drying, respectively and texture parameters were determined by double compression using a texturometer. The transport mechanism determined during calcium pretreatment was diffusion with a DefCa = 3.10 × 10-10 m2/s. Also, branched calcium microstructures in the cell walls of tissue were observed due to the calcium effect, it was supported by elemental analysis, which showed an increase of calcium in section restructured compared to non-restructured. During drying, Defw = 1.86 × 10-9 m2/s was higher in pretreated compared to non-pretreated samples with Defw = 1.17 × 10-9 m2/s, indicating a higher drying rate and moisture loss. The texture values changed significantly (α ≤ 0.05) due to calcium pretreatment and drying; the calcium microstructures caused higher cohesiveness, springiness, gumminess, and chewiness. Calcium modifies the microstructure and composition of papaya tissue; therefore, drying kinetics and texture parameters depend on this modification.
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Affiliation(s)
- Josué Barragán-Iglesias
- Instituto Politécnico Nacional-CIIDIR Oaxaca, Calle Hornos 1003, Colonia Noche Buena, Santa Cruz Xoxocotlán, Oaxaca C.P. 71230, Mexico; Consejo Nacional de Humanidades, Ciencia y Tecnología (CONAHCYT), Insurgentes Sur 1582, Colonia Crédito Constructor, Alcaldía Benito Juárez C.P. 03940, Mexico
| | - Juan Rodríguez-Ramírez
- Instituto Politécnico Nacional-CIIDIR Oaxaca, Calle Hornos 1003, Colonia Noche Buena, Santa Cruz Xoxocotlán, Oaxaca C.P. 71230, Mexico.
| | - Lilia L Méndez-Lagunas
- Instituto Politécnico Nacional-CIIDIR Oaxaca, Calle Hornos 1003, Colonia Noche Buena, Santa Cruz Xoxocotlán, Oaxaca C.P. 71230, Mexico
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Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chem 2023; 415:135743. [PMID: 36863234 DOI: 10.1016/j.foodchem.2023.135743] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/25/2023]
Abstract
Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.
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Affiliation(s)
- Dilini Perera
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Gil Garnier
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, Victoria 3400, Australia.
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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Zou L, Yu X, Zhou Y, Chen C, Xiao G. In vitro digestibility of proteins, peptidomic analysis and antioxidant ability of sodium-reduced pork sausage with partial substitution of NaCl by KCl. Meat Sci 2023; 197:109049. [PMID: 36473271 DOI: 10.1016/j.meatsci.2022.109049] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/19/2022] [Accepted: 11/21/2022] [Indexed: 11/27/2022]
Abstract
High salt (NaCl) consumption can impact on human health, and KCl is the most widely used replacement salt in meat products. This study investigated the effects of 0% NaCl (NS), 3% NaCl (HS), 1.95% NaCl (RS), 1.95% NaCl+1.05% KCl (RS + K) on protein digestibility of pork sausage in vitro. The results indicated that RS + K showed the highest gastrointestinal digestibility (GID) because of the structure of looser cross-linked strands and uniform cavities, while HS exhibited the lowest GID. RS + K released more peptides (2499) during gastrointestinal than NS (2301), RS (2130) and HS (2235), with a higher proportion of peptides with molecular weights <1000 Da, and more unique peptides. Meanwhile, the digestion product of RS + K exhibited excellent radical scavenging activity and improved the antioxidant abilities to reduce oxidative injury which was induced by H2O2 in HepG2 cells. These results demonstrated that partial substitution with KCl can be an effective strategy for improving the digestibility of sodium-reduced gel-type meat products.
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Affiliation(s)
- Lifang Zou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Xia Yu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Yu Zhou
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
| | - Guiran Xiao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
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Lu Y, Li J, Ji J, Nie X, Yu N, Meng X. Effect and mechanism of glycerol monostearate dimer (GMS-D) and baking-treatment on the structure, in vitro digestion of gelatinized potato starch-GMS-D. J Food Sci 2022; 87:3447-3458. [PMID: 35810333 DOI: 10.1111/1750-3841.16244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 05/25/2022] [Accepted: 06/14/2022] [Indexed: 11/27/2022]
Abstract
With the increasing progress of society and in-depth scientific research, dietary regulations, especially sustained glucose releases, are regarded as an effective and significant way to lighten or even cut the emergence of diabetes. In this research, the starch-lipid complex gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) was developed to provide a low-glycemic index functional food component for type 2 diabetes. Briefly, the higher complexation index (CI, 71.02%), lower rapidly digestible starch (RDS, 35.57%), and lower estimated glycemic index (eGI, 52.34%) were referred to as GPS-GMS-D. It was assumed that the solid V-type crystal structure, induced with the helix between GMS-D and GPS due to high amylose, high saturation, and low steric hindrance, contributed to the lower digestibility. In addition, baking treatment for 5 min was systematically exerted to improve the flavor of GPS-GMS-D with a relatively high CI (59.98%) and low eGI (54.15%). It was believed that rapid dehydration and close interaction during baking treatment could slow down the decomposition of GPS-GMS-D and conversions of starch fractions. Therefore, these results suggested that the as-developed GPS-GMS-D was a promising low GI functional dietary food component for diabetes mellitus, and a suitable baking post-thermal treatment was successfully proposed to enhance the flavor of GPS-GMS-D. PRACTICAL APPLICATION: The higher amylose and solid V-type crystal structure in gelatinized potato starch-glycerol monostearate dimer (GPS-GMS-D) would induce the formation of slowly digestive starch (SDS) and resistant starch (RS) to suppress enzymatic hydrolysis. Moreover, the flavor of GPS-GMS-D was enhanced with appropriate and moderate thermal processing (baking), which was likely to improve the quality of life of a person with diabetes. Thus, we believe that GPS-GMS-D is a promising functional food component for diabetes mellitus.
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Affiliation(s)
- Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Jialing Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Jian Ji
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Alpos M, Leong SY, Liesaputra V, Oey I. Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Alpos M, Leong SY, Liesaputra V, Martin CE, Oey I. Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking. Foods 2021; 10:foods10112540. [PMID: 34828821 PMCID: PMC8622574 DOI: 10.3390/foods10112540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral bolus under simulated gastrointestinal condition. The beans were pre-treated using pulsed electric field (PEF) with and without calcium chloride (CaCl2) addition prior to cooking. The surface response model based on least square was used to optimise PEF processing condition in order to achieve the same texture properties of cooked legumes except for chewiness. In vivo mastication behaviour of the participants (n = 17) was characterized for the particle size of the resulting bolus, their salivary α-amylase activity, and the total chewing duration before the bolus was deemed ready for swallowing. In vitro starch and protein digestibility of the masticated bolus generated in vivo by each participant along the gastrointestinal phase were then studied. This study found two distinct groups of chewers—fast and slow chewers who masticated all black bean beans, on average, for <25 and >29 s, respectively, to achieve a bolus ready for swallowing. Longer durations of chewing resulted in boluses with small-sized particles (majorly composed of a higher number of broken-down cotyledons (2–5 mm2 particle size), fewer seed coats (5–13 mm2 particle size)), and higher activity of α-amylase. Therefore, slow chewers consistently exhibited a higher in vitro digestibility of both the starch and protein of processed black beans compared to fast chewers. Despite such distinct difference in the nutritional implication for both groups of chewers, the in vivo masticated oral bolus generated by fast chewers revealed that the processing conditions involving the PEF and addition of CaCl2 of black beans appeared to significantly (p < 0.05) enhance the in vitro digestibility of protein (by two-fold compared to untreated samples) without stimulating a considerable increase in the starch digestibility. These findings clearly demonstrated that the food structure of cooked black beans created through PEF treatment combined with masticatory action has the potential to modulate a faster hydrolysis of protein during gastrointestinal digestion, thus offering an opportunity to upgrade the quality of legume protein intake in the daily diet.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Veronica Liesaputra
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand;
| | - Candace E. Martin
- Department of Geology, University of Otago, Dunedin 9054, New Zealand;
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-3-479-8735
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