Starch Characteristics Linked to Gluten-Free Products

Presence of gluten and soy derived excipients in medicinal products and their implications on allergen safety and labeling

Gluten and soy allergies are significant health concerns, particularly in individuals with celiac disease or soy sensitivity. While dietary sources of these allergens are well-studied, their presence in medicinal products remains under-explored. This study assessed the prevalence of gluten and soy-derived excipients in 308 medicinal products authorized for marketing in Portugal. A systematic search of the Summary of Product Characteristics (SmPC) database was conducted for 108 analgesics and antipyretics containing paracetamol, 85 NSAIDs containing ibuprofen, and 115 antiasthmatic and bronchodilator medicinal products. The study found significant associations between pharmacotherapeutic groups and the presence of these allergens (p < 0.001). Gluten was more prevalent in the group of analgesics and antipyretics (44.4%) than in NSAIDs (8.2%), whereas soy-derived excipients were more frequent in NSAIDs (14%) than in analgesics and antipyretics (6.5%). No excipients containing gluten or soy were identified in antiasthmatic and bronchodilator medicinal products. In analgesics and antipyretics, 51.2% of solid oral dosage forms and 40% of liquid oral formulations contained gluten. Within the NSAIDs group, gluten was mainly present in liquid oral dosage forms (26.7%). Soy-derived excipients were found in 30% of liquid oral formulations and in 33.3% of rectal dosage forms of analgesics and antipyretics. In the NSAIDs group, soy was more prevalent in liquid oral formulations (26.7%). These findings highlight the need for clearer labeling of allergens in medicinal products and underscore the importance of vigilance for patients with gluten or soy allergies. Further research is required to address gaps in allergen disclosure by pharmaceutical manufacturers and to promote safer medicinal product use for sensitive populations. Enhanced awareness among healthcare providers and patients is essential to mitigate the risk of allergic reactions associated with hidden excipients in medicinal products.

Enzymatic Debranching of Starch: Techniques for Improving Drug Delivery and Industrial Applications

Starch is a biomacromolecule comprising glucose units linked together and is one of the most widely sourced biomacromolecules from plants because of its easy availability and versatility. However, high water solubility and rapid degradation restrict the application of starch in some areas, such as drug delivery. This review describes an enzymatic debranching methodology for enhancing the properties of starch and for improving its performance in both drug delivery applications and various industrial uses. Enzymatic debranching, with enzymes such as pullulanase and isoamylase, targets the branching points in starch chain parts. The enzymes cleave the internal covalent bonds within amylopectin branches. The final product of the reaction is a linear short‐chain glucan. As a result of the enzymatic debranching reaction, large changes in digestibility and molecular weight are observed; the degree of branching decreases; the solubility is modified; viscosity characteristics are affected; and gelatinization is also affected. These changes make debranched starch suitable for use in various types of drug delivery systems, such as sustained release formulations and targeted delivery systems. By properly controlling both the debranching time and the treatment conditions, the desired properties of modified starch can be achieved. Enzymatically debranched starch is used in the food industry for enhanced textural and stabilizing properties and in the paper and textile industries to increase strength and viscosity. In addition, debranched starch can be used as a biodegradable packaging material and as a renewable source in biofuels. This review discusses recent developments concerning the enzymatic debranching of starch, describes the enzymes and techniques applied, their effects on the structure and properties of the starch obtained, and the value chain applications tested. This study provides a clear overview of how enzymatically debranched starch can play a role in the innovation of drug delivery systems and various industrial processes.

Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage

The rare sugar D-allulose (Alu), with ca. 10% calories of sucrose (Suc), is a promising alternative sugar that can be used to improve the quality of starch gels in storage. The effects of Alu (compared to Suc) on the hardening and microstructural and molecular order of amylopectin-rich (glutinous rice (GR) and corn amylopectin (CAP)) and amylose-rich (corn (C)) starch gels were investigated. Alu and Suc both suppressed hardening in C gels, while Alu but not Suc was effective in GR and CAP gels. SEM results showed that Alu-containing GR and CAP maintained a relatively large pore size compared to Suc-containing gels. The deconvolution of FTIR spectra revealed that Alu-containing GR and CAP gels had lower ratios of intermolecular hydrogen bonds and higher ratios of loose hydrogen bonds than Suc-containing gels. For amylose-rich C gels, on the other hand, such tendencies were not observed. The influence of Alu on amylopectin-rich gels could be because Alu reduced the ratio of intermolecular hydrogen bonds, which might be involved in amylopectin recrystallization, and increased that of loose hydrogen bonds. The results suggest that Alu is more effective than Suc in inhibiting the hardening of amylopectin-rich starch gels during refrigerated storage.

Development of a functional cake with probiotics and micro-encapsulated essential oils: Evaluation of nutritional properties, liver protection, and immune boosting

This study used probiotics and micro-encapsulated clove and cinnamon oils to develop a functional cream-stuffed cake based on sweet potatoes flour and rice flour instead of wheat flour. The cake was evaluated for its physical, chemical, and sensory properties and its antioxidant capacity. The protective effect of the cake against liver injury and immunosuppression induced by thioacetamide injection in male rats was also evaluated. The study found that eugenol and cinnamaldehyde were the majority of volatile compounds in the essential oils used in the cake, with values of 78.73 % and 81.57 %, respectively, as determined by GC-MS analysis. The viable counts of added probiotics in the cake ranged from 13.15 to 11.21 log CFU/g and were still above the threshold for health benefits. The cake had an increased dietary fiber and protein content while containing a low-fat percentage compared to a commercial cake sample. The innovative cake also contained higher levels of water-soluble and fat-soluble vitamins and minerals such as iron, calcium, potassium, and zinc. The antioxidant capacity of the cake was evaluated, and it was found to contain 1827.23 mg GAE/100 g of total phenols and 97.13 mg QE/100 g of flavonoids. The cake was also found to have antioxidant activity and was effective in protecting the liver from oxidative stress and inflammation and reducing immunodeficiency associated with liver damage.

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Finger millet (Eleusine coracana L. Gaertn.) is a gluten-free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index. The study aimed to determine the physicochemical, functional, antioxidant and microstructural properties of malted finger millet (light and dark brown) flours. The two varieties of finger millet grains were germinated for 0, 24, 48 and 72 h and kilned for 8 h. The lightness (L*) values of malted finger millet flours significantly increased, with light brown having the highest L* value of 76.62. The hue angle and total color differences (ΔE) of the malted finger millet flours increased significantly (p ≤ .05.), and values ranged from 63.43° to 71.20° (light brown) and 2.12° to 4.32° (dark brown), respectively. The moisture, ash, fiber, protein, total phenolic, total flavonoids contents and DPPH activity of both malted finger millet flours significantly increased. On the contrary, the fat, carbohydrate, energy contents and FRAP activity significantly decreased with each malting period of both finger millet flours. Both malted finger millet flours' solubility index, water and oil absorption capacity increased significantly while the packed and loose bulk density decreased. Malting had no significant effect on the viscosity of the cold paste; however, a significant decrease in the viscosity of the cooked paste in both finger millet flours was observed, with values ranging from 285 to 424.00 cP (light brown) and 271.33 to 418.00 cP (dark brown), respectively. Malting resulted in changes in the thermal properties of finger millet flours with an increase in the onset, peak and conclusion temperatures. Fourier-Transform Infrared Spectra showed that malting slightly changed the peaks of both finger millet flours. Scanning electron microscopy showed that malting altered the microstructural characteristics of finger millet flours. The results showed that malted finger millet flours are promising raw materials for gluten-free bakery products.

Development of ternary polymeric films based on cassava starch, pea flour and green banana flour for food packaging

The development of alternative materials to replace plastics used in food packaging is an important approach to reducing environmental pollution and minimizing harmful impacts on ecosystems. In this study, biopolymeric films were formulated using cassava starch (Manihot esculenta Crantz), pea flour (Pisum sativum) and green banana flour (Musa sp.) to obtain a material for application in food packaging. The influence of a plasticizer on the optical and physicochemical properties of the films was analyzed and the synergy between higher concentrations of starch and plasticizer resulted in films with low opacity. In addition, the morphology, thermal, mechanical and barrier properties were examined. The film with the best formulation (p < 0.05) contained 12 g cassava starch, 3.6 g pea flour and 30 % glycerol (the maximum levels of the experiment). This film presented average values of thickness, moisture, solubility, opacity, maximum strength (F), maximum tensile stress (σ), elongation at break (ε) and elasticity (E) of 0.47 mm, 19.95 %, 87.45 %, 20.93 %, 9.30 N, 1.75 MPa, 30.10 % and 5.93 %, respectively. This research demonstrates the potential application of films obtained by combining starches from different sources. The sustainable production of environmentally-friendly packaging provides an alternative to fossil-based plastics, which have well-documented adverse effects on the environment.

Characterization of a Novel Starch Isolated from the Rhizome of Colombian Turmeric (Curcuma longa L.) Cultivars

Turmeric (Curcuma longa L.) plants are native to Southeast Asia and are part of the Zingiberaceae family. Global consumption and production of this plant are expanding. In countries such as Colombia, turmeric is a promising cultivar. Curcuminoids derived from its rhizomes are used in food, pharmaceuticals, and natural cosmetics. Curcuminoids constitute approximately 3 wt% of the rhizome. Many residues rich in cellulose and starch can thus be recovered. This study characterizes a novel starch isolated from Colombian turmeric cultivars. The morphological parameters of the starch were determined using microscopic techniques such as scanning electron microscopy (SEM). Proximate analysis and infrared spectroscopy (ATR-FTIR) were used to analyze the chemical composition, while physical analyses included thermal characterization, swelling power testing, solubility, water retention capacity, and colorimetry evaluation. The new starch granules were ellipsoidal in shape and ranged in diameter from 19.91 to 38.09. A trace amount of remaining curcumin was identified through chemical and physical characterization. The swelling power was 3.52 ± 0.30, and its water retention capacity was 3.44 ± 0.30. Based on these findings, turmeric can be useful in both food and non-food applications. Because starch was extracted from other Zingiberaceae plants, this study also includes a brief review of the related literature.

Sorghum Flour and Sorghum Flour Enriched Bread: Characterizations, Challenges, and Potential Improvements

A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many technical challenges in the formation of SF and sorghum composite flour (SCF) that impact the quality of the bread and fail to meet the consumer's desires and expectations. This review primarily focuses on the characteristics of SF, SCF, SB, and SCB, with discussions encompassing the rheological and morphological properties of the dough, improvement strategies, and bread quality. Moreover, a comprehensive analysis has been conducted to investigate the behavior of SF and SCF along with a discussion of the challenges affecting bread quality and the strategies applied for improvement. The significant demand for nutrients-rich and gluten-free bread indicates that sorghum will become one of the most vital crops worldwide. However, further comprehensive research is highly demanded and necessary for an in-depth understanding of the key features of SF and the resulting bread quality. Such understanding is vital to optimize the utilization of sorghum grain in large-scale bread production.

Rice-Based Gluten-Free Foods and Technologies: A Review

Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.

Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread. All particle populations of flour obtained via both millings presented a bimodal distribution, and the volume mean diameter (D 4,3) ranged from 431.6 µm to 561.6 µm. The partially refined milled flour obtained via polishing and impact milling produced bread with a soft crumb, fewer but larger alveoli in the crumb, and a structure that did not collapse during baking, showing the best performance in bread quality. In the in vitro bread digestibility assay, the total polyphenol content and antioxidant activity decreased during the digestion steps. High mineral (Cu, Fe, Mn, and Zn) contents were also found in a portion of the bread (120 g) made with whole sorghum flour; however, their potential bioavailability was reduced in the presence of a higher amount of bran.

Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge

Finger millet is a stable and nutritious cereal crop, mostly grown in the semiarid tropics of the world. Processing is important for improving the nutritional value of finger millets. The aim of the research was to evaluate the effect of the germination period on the functional properties of flours and the sensorial quality of finger millet porridge. Four finger millet varieties were collected, cleaned, and soaked for 24 h, then germinated at room temperature (20-25°C) for 24, 48, and 72 h. The germinated samples were oven-dried at 60°C for 6 h and milled into flour at the size of 1 mm using a cyclomiller. Unsoaked and ungerminated finger millet grains are also milled into flour and used as control. Porridge was prepared with a flour-to-water ratio of 1:12 (weight/volume), and sensory analysis was done by semitrained panelists. Germination enhanced the water absorption capacity, solubility, and oil absorption capacity of flour samples significantly (p < .05). However, it significantly reduced (p < .05) the bulk density and swelling power of flour samples. As the germination period increased from 0 to 72 h, the viscosity of the porridge decreased significantly (p < .05). At 24 h after germination, the sensory analysis revealed no significant difference in color, taste, aroma, mouth feel, or overall acceptability samples when compared to the ungerminated sample. Germination improved the functional properties of finger millet flours as well as the sensory aspects of porridge. Hence, 24-h germinated finger millet flour is best in all aspects compared to ungerminated, 48- and 72-h germinated flours to prepare porridge. The 24-h germinated finger millet-based porridge is recommended for infants, pregnant mothers, and breastfeeding mothers.

Anchote (Coccinia abyssinica) starch extraction, characterization and bioethanol generation from its pulp/waste

A polysaccharide molecule called starch exists in nature and is cheap, renewable, biodegradable, and readily accessible. The main objective of this project is to extract and characterize anchote (Coccinia abyssinica) starch, as well as to generate bio-ethanol from its pulp/waste. The anchote sample used in this investigation came from Ethiopia's western Oromia region. Anchote (Coccinia abyssinica) starch was extracted, and the pulp from the tuber was peeled and the supernatant isolated for bio-ethanol production. The extracted starch from anchote and bio-ethanol from pulps were characterized by physicochemical, functional properties and FT-IR analysis. The result of physicochemical and functional properties of anchote starch was found to be pH (4.44), WHC (112%), Solubility (5.03%), swelling power (5.781%), Gelatinization temperature (53.33 °C), WAC (2 g/g), bulk density (0.605 g/cm³) and OAC (3 g/g). According to this FTIR research, anchote starch has a chemical structure that is similar to corn, cassava, and potato starch. As the results showing a promising alcoholic content (25% v/v) and the existence of bioethanol being validated by a combustion test, the pulps/wastes recovered from anchote are also good sources of bioethanol. Finally, the FTIR spectroscopic analysis revealed that ethyl alcohol was produced from anchote pulps/waste after acid hydrolysis, fermentation, and distillation.

Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch

Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production. In this study, the crystallinity, thermal properties, and structure of starch in rice flour were investigated after treatment with a shearing and heat milling machine (SHMM) at different temperatures (10-150 °C). Both the crystallinity and gelatinization enthalpy of starch showed an inverse relationship with the treatment temperature; rice flour treated with the SHMM at higher temperatures showed lower crystallinity and gelatinization enthalpy than that treated at lower temperatures. Next, the structure of undegraded starch in the SHMM-treated rice flour was analyzed by gel permeation chromatography. A significant reduction in the molecular weight of amylopectin was observed at high treatment temperatures. Chain length distribution analysis showed that the proportion of long chains (degree of polymerization (DP) > 30) in rice flour decreased at temperatures ≥ 30 °C. By contrast, the molecular weight of amylose did not decrease. In summary, the SHMM treatment of rice flour at high temperatures resulted in starch gelatinization, and the amylopectin molecular weight decreased independently, due to the cleavage of amorphous regions connecting the amylopectin clusters.

Oral and gastrointestinal nutrient bioaccessibility of gluten-free bread is slightly affected by deficient mastication in the elderly

The main goal of this work was to investigate the impact of impaired mastication on nutrient bioaccessibility of gluten-free bread in the elderly. In vitro boluses were produced with the AM² masticator by using two types of programming: normal mastication (NM) and deficient mastication (DM). Static in vitro gastrointestinal digestion was performed with the digestive physiology conditions of the elderly. Subsequently, the granulometric properties of the in vitro boluses produced, their starch and protein digestibility, and lipid peroxidation after in vitro oral and gastrointestinal digestion were evaluated. DM boluses presented higher proportions of large particles, resulting in insufficiently fragmented boluses. A delay in oral starch digestion was observed in DM boluses, probably due to the presence of larger particles that limited the bolus-saliva exchanges. Furthermore, DM boluses exhibited a lower degree of protein hydrolysis at the end of gastric digestion, whereas no differences were observed for protein hydrolysis, sugar release, and lipid peroxidation at the end of digestion (intestinal phase). The results of this study show that impaired mastication somewhat delays the nutrient bioaccessibility of the gluten-free bread tested. Such understanding of the effect of oral decline on the nutrient bioaccessibility of foods is crucial when designing food commodities with enhanced functionalities for the elderly.

The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture

The enthralling sweet taste that mesmerizes the eastern part of India, or more specifically the undivided Bengal (West Bengal and Bangladesh) is unveiled. The ethnic sweetmeats that originated in Bengal varied over their primary ingredients, size, shape, and process of production due to variation in the context of geographical, cultural, and religious beliefs. In total, thirty-eight numbers of sweet products that are originated in Bengal are reconnoitered along with their nutritional composition and shelf life. Based on the key ingredients, the sweetmeats can be divided into nine classes, namely, chhana-based, pulse-based, fried, milk-skin-based, extruded rice-based, fermented, khoa-based, fruit-based, and sugar-based. Nutritional heritage comes along with health-related benefits to mankind; the racial sweetmeats produced in undivided Bengal have crucial medicinal and gastronomical importance. The sweetmeats are basically the assimilation of ancestral Bengali tradition, rituals, and convictions through the cascade of time. The classical and folk processing methods practiced from antediluvian times have had a prominent impression on the taste and nutritional comportment of the sweets produced. To the best of our knowledge, this article is the first attempt to scientifically document the integrity of the processing methods, nutritional content, and health benefits of traditional sweetmeats.

Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust

A new methodology was developed to print pizza dough with a gluten free flour blend or commercial gluten whole wheat flour using extrusion-based 3-D printing technology. Their physical properties were compared to commercially available pizza dough and crust. The optimized nozzle size, print speed, ingredient flow speed, and line thickness for the 3-D printing of pizza dough were: 0.04 cm, 800 cm/minutes, 1.8, and 0.34 cm, respectively. The printed gluten-free pizza dough required 120 min of fermentation to obtain a comparable color and textural profile (P < 0.05) to that of the gluten whole wheat flour dough fermented for 60 min. The 3-D printed gluten free, whole-wheat pizza and commercially available wheat flour dough and standard crusts demonstrated identical Δ E ab ∗ values of 0.14 and 0.13, respectively with brownness index (BI) values of 1.47 and 1.62, respectively. Textural profile analysis (TPA) of 3-D printed gluten free and whole wheat pizza dough, crust and the commercial standard wheat flour pizza dough and crust demonstrated significant (P < 0.05) correlations in terms of hardness, fracturability, adhesiveness, springiness, cohesiveness, chewiness, and resilience. An optimized method was developed to prepare gluten-free pizza dough and crust with similar functional properties to that of gluten whole wheat flour dough and crust.

Effect of TiO2 Nanoparticles and Extrusion Process on the Physicochemical Properties of Biodegradable and Active Cassava Starch Nanocomposites

Biodegradable polymers have been strongly recognized as an alternative to replace traditional petrochemical plastics, which have become a global problem due to their long persistence in the environment. In this work, the effect of the addition of titanium dioxide nanoparticles (TiO₂NP) on the morphology, physicochemical properties and biodegradation under industrial composting conditions of cassava starch-based nanocomposites obtained by extrusion at different screw speeds (80 and 120 rpm) were investigated. Films performed at 120 rpm (S₁₂₀ and S₁₂₀-TiO₂NP) showed completely processed starch and homogeneously distributed nanoparticles, leading to much more flexible nanocomposites than those obtained at 80 rpm. The incorporation of TiO₂NP led to an increase in storage modulus of all films and, in the case of S₁₂₀-TiO₂NP, to higher strain at break values. From the Kohlrausch-Williams-Watts theoretical model (KWW), an increase in the relaxation time of the nanocomposites was observed due to a decrease in the number of polymer chains involved in the relaxation process. Additionally, S₁₂₀-TiO₂NP showed effective protection against UV light, greater hydrophobicity and faster biodegradation in compost, resulting in a promising material for food packaging applications.

Gluten-free diet affects fecal small non-coding RNA profiles and microbiome composition in celiac disease supporting a host-gut microbiota crosstalk

Current treatment for celiac disease (CD) is adhering to a gluten-free diet (GFD), although its long-term molecular effects are still undescribed. New molecular features detectable in stool may improve and facilitate noninvasive clinical management of CD. For this purpose, fecal small non-coding RNAs (sncRNAs) and gut microbiome profiles were concomitantly explored in CD subjects in relation to strict (or not) GFD adherence over time. In this observational study, we performed small RNA and shotgun metagenomic sequencing in stool from 63 treated CD (tCD) and 3 untreated subjects as well as 66 sex- and age-matched healthy controls. tCD included 51 individuals on strict GFD and with negative transglutaminase (TG) serology (tCD-TG-) and 12 symptomatic with not strict/short-time of GFD adherence and positive TG serology (tCD-TG+). Samples from additional 40 healthy adult individuals and a cohort of 19 untreated pediatric CD subjects and 19 sex/age matched controls were analyzed to further test the outcomes. Several miRNA and microbial profiles were altered in tCD subjects (adj. p < .05). Findings were validated in the external group of adult controls. In tCD-TG-, GFD duration correlated with five miRNA levels (p < .05): for miR-4533-3p and miR-2681-3p, the longer the diet adherence, the less the expression differed from controls. tCD-TG+ and untreated pediatric CD patients showed a similar miRNA dysregulation. Immune-response, trans-membrane transport and cell death pathways were enriched in targets of identified miRNAs. Bifidobacterium longum, Ruminococcus bicirculans, and Haemophilus parainfluenzae abundances shifted (adj. p < .05) with a progressive reduction of denitrification pathways with GFD length. Integrative analysis highlighted 121 miRNA-bacterial relationships (adj. p < .05). Specific molecular patterns in stool characterize CD subjects, reflecting either the long-term GFD effects or the gut inflammatory status, in case of a not strict/short-time adherence. Our findings suggest novel host-microbial interplays and could help the discovery of biomarkers for GFD monitoring over time.

Functional Properties of Grapefruit Seed Extract Embedded Blend Membranes of Poly(vinyl alcohol)/Starch: Potential Application for Antiviral Activity in Food Safety to Fight Against COVID-19

The poly(vinyl alcohol) (PVA) and starch-based polymeric films with a ratio of 2:8 were prepared using solution casting followed by a solvent evaporation method. Four types of membranes with varied concentrations of grapefruit seed extract (GSE) i.e., 2.5-10 wt% was incorporated in the films. The prepared membranes were assessed for transparency test, mechanical properties, surface morphology, permeability test for O2, and antimicrobial properties. The PVA/starch-10% GSE loaded film showed excellent mechanical properties showing highest 1344 ± 0.7% elongation at break but poor optical transparency with 53.8% to 68.61%. The Scanning Electron Microscopic study reveals the good compatibility between the PVA, Starch, and GSE. The gas permeability test reveals that the prepared films have shown good resistance to the O2 permeability 0.0326-0.316 Barrer at 20 kg/cm2 feed pressure for the prepared membranes showing excellent performance. By adding the little amount of GSE into the PVA/starch blend membranes showed promising antimicrobial efficacy against MNV-1. For 4 h. incubation, PVA/starch blend membranes containing 2.5%, 5%, and 10% GSE caused MNV-1 reductions of 0.92, 1.89, and 2.27 log PFU/ml, respectively. Similarly, after 24 h, the 5% and 10% GSE membranes reduced MNV-1 titers by 1.90 and 3.26 log PFU/ml, respectively. Antimicrobial tests have shown excellent performance to resist microorganisms. The water uptake capacity of the membrane is found 72% for the PVA/starch pristine membrane and is reduced to 32% for the 10% GSE embedded membrane. Since the current pandemic situation due to COVID-19 occurred by SARSCOV2, the prepared GSE incorporated polymeric blend films are the rays of hope in the packaging of food stuff.

Comprehensive Enzymatic Conversion of Starch for the Food Industry

This study demonstrated the feasibility of comprehensive enzymatic conversion of starch for non-waste applications in food industry. Enzymatic conversion of starch gives rise to nano-sized particles that can be used for manufacturing biodegradable and edible packaging materials and glucose syrup for replacing sugar in confectionery formulations. The 96 h enzymatic hydrolysis yielded starch nanoparticles smaller than 100 nm. Films based on nano-sized starch particles have promising physicochemical properties for manufacturing biodegradable and edible packaging materials. Such properties as reduced moisture content, increased homogeneity, crystallinity, and high initial thermal stability improve the mechanical and performance characteristics of the final food packaging materials. During film formation from starch subjected to preliminary mechanical amorphization, the polymer chain is recrystallized. The C-type crystal structure of starch is converted to the B-type structure. The supernatant obtained by starch hydrolysis can be used for producing glucose syrup. The resulting glucose syrup can be used as a sugar substitute in production of confectionery products. No objective technological differences in properties of glucose syrup obtained by comprehensive conversion of starch and the commercially available glucose syrup derived from sucrose were revealed.

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm³ g^-1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm³ g^-1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10-14 days) and sun-drying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products.

Assessing environmental thresholds in relation to plant structure and nutritional value for improved maize calendar ensuring food security

The environment has been continuously changed, and it's a bitter truth that we can't minimize anthropogenic activities to mitigate harmful impacts on the environment. The changing environment is a great threat to food security by affecting crop yields. However, there is no comprehensive study to assess the environmental impact on the nutritional quality of the crops. In this study, we have investigated the nutritional profile and yield of maize crops around the globe and synchronized the findings with physiological reasoning. The study enlightens the time-scale activities of maize plant enzymes and describes their response to changing environments. The study also explained time-scale-based changes in the physiological conditions of maize crops against environmental dynamics around the globe. It also detected the impact of climate change on the deterioration of the nutritional quality of maize. The current study reports the activities of three different enzyme classes. It was noted that the photosynthesis-related enzyme activities were boosted after a sudden increase in carbon dioxide concentration. However, the drought years (2005-2010) decreased photosynthesis and increased oxidative enzyme activities. Overall, the glycemic index of the maize crop has been increased during the last four decades. However, the crop production threshold levels have been raised more quickly. The nutritional index values are alarming and have frequently been recorded under the threshold levels in recent years. The study paves a path for maize toward nutritional contents richness, ensuring food security and nutritional security in the future.

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.

Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films

Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread

White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development. Adding NSP generally resulted in significantly increased loaf volumes and decreased hardness. The glycaemic potency (glycaemic glucose equivalents (GGE) g) of bread was found to be reduced with the addition of NSP at all levels (1, 3 and 5% w/w based on flour weight). Increasing the concentration of xanthan gum and lambda-carrageenan did not show any further decrease in the glycaemic potency. Notably, adding 5% w/w psyllium husk significantly reduced the glycaemic potency from ~49 GGE/100 g in the reference bread to 32 GGE/100 g. The reduction in the glycaemic potency was attributed to viscosity effects (for xanthan) and starch–NSP interactions (for psyllium husk). Overall, the 5% w/w psyllium husk bread sample was most promising in terms of both physical characteristics and its effect on in vitro glucose release.

The texture of plant protein-based meat analogs by high moisture extrusion: A review

Meat analogs produced by high moisture extrusion (HME) are considered to be one of the products that have great potential for replacing real meat. The key issue as a meat analog is whether the texture can meet the standards of real meat. Nowadays, there have been some advances in the textural characterization of meat analogs, which are discussed in detail in this review. Firstly, this review describes the current characterizations of meat analogs in terms of fiber structure, hardness, springiness, tensile resistant force and sensory evaluation. Then, methods for analyzing the texture of meat analogs, such as texture analyzer, microstructure-based methods and other methods for characterizing fiber structure, are summarized. In addition, these characterizations are discussed in relation to the factors that influence the texture of meat analogs during HME. Finally, we propose priorities and some promising methods for future meat analogs conformation studies.

Unravelling consensus genomic regions associated with quality traits in wheat using meta-analysis of quantitative trait loci

Meta-analysis in wheat for three major quality traits identified 110 meta-QTL (MQTL) with reduced confidence interval (CI). Five GWAS validated MQTL (viz., 1A.1, 1B.2, 3B.4, 5B.2, and 6B.2), each involving more than 20 initial QTL and reduced CI (95%) (< 2 cM), were selected for quality breeding programmes. Functional characterization including candidate gene mining and expression analysis discovered 44 high confidence candidate genes associated with quality traits. A meta-analysis of quantitative trait loci (QTL) associated with dough rheology properties, nutritional traits, and processing quality traits was conducted in wheat. For this purpose, as many as 2458 QTL were collected from 50 interval mapping studies published during 2013-2020. Of the total QTL, 1126 QTL were projected onto the consensus map saturated with 249,603 markers which led to the identification of 110 meta-QTL (MQTL). These MQTL exhibited an 18.84-fold reduction in the average CI compared to the average CI of the initial QTL (ranging from 14.87 to 95.55 cM with an average of 40.35 cM). Of the 110, 108 MQTL were physically anchored to the wheat reference genome, including 51 MQTL verified with marker-trait associations (MTAs) reported from earlier genome-wide association studies. Candidate gene (CG) mining allowed the identification of 2533 unique gene models from the MQTL regions. In-silico expression analysis discovered 439 differentially expressed gene models with > 2 transcripts per million expressions in grains and related tissues, which also included 44 high-confidence CGs involved in the various cellular and biochemical processes related to quality traits. Nine functionally characterized wheat genes associated with grain protein content, high-molecular-weight glutenin, and starch synthase enzymes were also found to be co-localized with some of the MQTL. Synteny analysis between wheat and rice MQTL regions identified 23 wheat MQTL syntenic to 16 rice MQTL associated with quality traits. Furthermore, 64 wheat orthologues of 30 known rice genes were detected in 44 MQTL regions. Markers flanking the MQTL identified in the present study can be used for marker-assisted breeding and as fixed effects in the genomic selection models for improving the prediction accuracy during quality breeding. Wheat orthologues of rice genes and other CGs available from MQTLs can be promising targets for further functional validation and to better understand the molecular mechanism underlying the quality traits in wheat.

Current Research and Applications of Starch-Based Biodegradable Films for Food Packaging

The use of biodegradable packaging material as an alternative to conventional petrochemical-based polymers is based on the environmental issues associated with conventional materials. This review aims to update the existing knowledge regarding the application of starch-based biodegradable films for food packaging. From the review, it was evident that starch stands out among biopolymers due to its abundance and cost effectiveness. This review is the first of its kind, having reviewed over 100 articles/publications on starch-based biodegradable films, consolidating their current state of research and their applications for food packaging; therefore, this review provides an insight into the utilization of nanomaterials to improve the shelf life of packaging of food.

Divergence in Single Kernel Characteristics and Grain Nutritional Profiles of Wheat Genetic Resource and Association Among Traits

Triticum aestivum is among the few species of crops which has been widely grown as a source of food. For seed quality trait analysis, wheat germplasm (77 genotypes) was collected from Pakistan's diverse agro-climatic regions. Significant variation (p < 0.05) was observed for tested parameters among tested genotypes. Genotypes with maximum protein content, i.e., GA2002 (16.5%) and Marvi (16.5%), moisture content, i.e., advance line 9,244 (11%), starch content, i.e., AARI 2011 (54.1%), zeleny sedimentation rate, i.e., advance line 2006 (44ml), wet gluten content, i.e., advance line 2006 (44%), kernel weight, i.e., advance line TC-4928 (41.6 ± 9.5 mg), kernel diameter, i.e., sassui (2.91 ± 0.32 mm), kernel moisture, i.e., AUQAB 2000 (11.7 ± 0.4%), Mairaj 2000 (11.7 ± 0.4%), and Barani-83 (11.7 ± 0.3%), and hardness index, i.e., Punjab 2011 (91 ± 39) are concluded as potential candidates to be explored for bakery products and the breeding program to improve quality attributes of wheat. Data were also analyzed for correlation, agglomerative hierarchical clustering, and principal component analysis (PCA). Cluster analysis clustered all genotypes into five different groups. The D² statistics confirmed maximum diversity of cluster-V genotypes against genotypes of cluster-IV regarding single kernel characteristics, whereas cluster-II genotypes revealed maximum diversity against cluster-III genotypes relating to grain nutritional profile. The contribution of PC-I regarding single kernel characteristics toward variability was highest (48.58%) and revealed positive factor loadings for kernel weight, kernel diameter, and kernel moisture, while the contribution of PC-I with respect to grain nutritional profile toward variability was highest (59.76%) and showed positive factor loadings for moisture and starch content. Varieties having good quality attributes can be combined by breeders via various breeding methods with the aim of developing high quality wheat in the future.

Gluten-Free Bread and Bakery Products Technology

Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.

Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae

Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella vulgaris (Cv), and Nannochloropsis gaditana (Ng) biomass led to a significant increase in proteins, lipids, minerals (Ca, Mg, K, P, S, Fe, Cu, Zn, Mn), and antioxidant activity. Although, a compromise on dough rheology and consequential sensory properties was observed. To address this, ethanol treatment of the biomass was necessary to eliminate pigments and odor compounds, which resulted in the bread receiving a similar score as the control during sensory trials. Ethanol treatment also resulted in increased dough strength depicted by creep/recovery tests. Due to the stronger dough structure, more air bubbles were trapped in the dough resulting in softer breads (23–65%) of high volume (12–27%) vs. the native algae biomass bread. Breads baked with Ng and Cv resulted in higher protein-enrichment than the Tc, while Tc enrichment led to an elevated mineral content, especially the Ca, which was six times higher than the other algae species. Overall, Ng, in combination with ethanol treatment, yielded a highly nutritious bread of improved technological and sensory properties, indicating that this species might be a candidate for functional GF bread development.

Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability

This study describes the use of the Mixture Design for simultaneals to improve the physical properties and acceptability of gluten-free bread (GFB) based on whole pseudocereals flour, as well as to define dough and bread instrumental predictors of the sensory quality of GFB. Three simplex-centroid designs were used to study the effects of each pseudocereal flour (amaranth - AF, buckwheat - BF, and quinoa - QF) blended with rice flour (RF) and potato starch (PS) on dough and bread properties. A total of 30 GFB formulations were produced and evaluated. Results reveal relationships between dough Mixolab parameters, such as C3 and C4, related to gelatinization and starch stability, with crumb moisture and firmness of GFB formulation, in which higher values of these parameters related to higher acceptability scores (>7 on a 10 cm hydroid hedonic scale). However, higher values of the secondary parameter C3-C4 was related to lower loaf-specific volume, impairing appearance and texture acceptability, as well as overall liking. The interaction effects between pseudocereal flour and RF increases dough consistency, bread volume, softness, and acceptability. Blends of 50% AF, BF, or QF with 50% RF results in GFB with high acceptability (overall liking of 8). The maximum pseudocereal proportions to obtain acceptable GFB (scores ≥ 7 for appearance, color, odor, texture, flavor acceptability and overall liking) were 60% AF, 85% BF, and 82% QF blended with RF. The combination of instrumental and sensory methods was useful to identify parameters capable of predicting the GFB quality, which may be useful for food scientists and producers to face the challenges regarding the development of healthier and better quality GFB to meet consumer needs.

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (w/w of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.

Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years

In the past decades, food products and beverages made from gluten-free cereals were initially created for certain groups of people who experience gluten-related disorders such as wheat allergies, gluten ataxia, non-celiac gluten sensitivity, and the most well-known, celiac disease. Nowadays, the consumption of gluten-free products is not only restricted to targeted groups, but it has become a food trend for normal consumers, especially in countries such as the UK, the US, and some European countries, who believe that consuming a gluten-free product is a healthier choice compared to normal gluten-containing products. However, some research studies have disapproved of this claim because the currently available gluten-free products in the market are generally known to be lower in proteins, vitamins, and minerals and to contain higher lipids, sugar, and salt compared to their gluten-containing counterparts. The use of other gluten-free cereals such as sorghum, millet, and teff as well as pseudo cereals such as buckwheat and quinoa has gained significant interest in research in terms of their various potential health benefits. Hence, this review highlights the potential health benefits of some gluten-free cereals and pseudo cereals apart from corn and rice in the last decade. The potential health benefits of gluten-free products such as bread, pasta, crackers, and cookies and the health benefits of some other non-alcoholic beverages made from gluten-free cereals and pseudo cereals are reported.

Expression, biochemical and structural characterization of high-specific-activity β-amylase from Bacillus aryabhattai GEL-09 for application in starch hydrolysis

BACKGROUND

β-amylase (EC 3.2.1.2) is an exo-enzyme that shows high specificity for cleaving the α-1,4-glucosidic linkage of starch from the non-reducing end, thereby liberating maltose. In this study, we heterologously expressed and characterized a novel β-amylase from Bacillus aryabhattai.

RESULTS

The amino acid-sequence alignment showed that the enzyme shared the highest sequence identity with β-amylase from Bacillus flexus (80.73%) followed by Bacillus cereus (71.38%). Structural comparison revealed the existence of an additional starch-binding domain (SBD) at the C-terminus of B. aryabhattai β-amylase, which is notably different from plant β-amylases. The recombinant enzyme purified 4.7-fold to homogeneity, with a molecular weight of ~ 57.6 kDa and maximal activity at pH 6.5 and 50 °C. Notably, the enzyme exhibited the highest specific activity (3798.9 U/mg) among reported mesothermal microbial β-amylases and the highest specificity for soluble starch, followed by corn starch. Kinetic analysis showed that the K_m and k_cat values were 9.9 mg/mL and 116961.1 s^- 1, respectively. The optimal reaction conditions to produce maltose from starch resulted in a maximal yield of 87.0%. Moreover, molecular docking suggested that B. aryabhattai β-amylase could efficiently recognize and hydrolyze maltotetraose substrate.

CONCLUSIONS

These results suggested that B. aryabhattai β-amylase could be a potential candidate for use in the industrial production of maltose from starch.

Use of Pelleted Diets in Commercially Farmed Decapods during Juvenile Stages: A Review

The increasing market demand for decapods has led to a considerable interest in cultivating decapod species at a larger scale. Following the development of hatchery technologies, most research has focused on the development of formulated feeds for commercially farmed decapods once they enter the juvenile stages. The use of formulated feed for decapods at a commercial scale is still in the early stages. This is probably because of the unique feeding behavior that decapods possess: being robust, slow feeders and bottom dwellers, their feeding preferences change during the transition from pelagic larvae to benthic juveniles as their digestive systems develop and become more complex. The current practice of decapod aquaculture involves the provision of juveniles with food such as natural diet, live feed, and formulated feed. Knowledge of nutrient requirements enables diets to be better formulated. By manipulating the levels of proteins and lipids, a formulated feed can be expected to lead to optimal growth in decapods. At the same time, the pellet's physical characteristics are important factors to be considered upon formulating commercially farmed decapod feeds, considering the unique feeding behavior of the decapod. However, most published studies on decapod nutrition lack data on the physical characteristics of the feed types. Thus, it is difficult to establish a standard feed formulation that focuses on the physical pellet properties. Moreover, careful consideration must be given to the feeding behavior of species, as decapods are known as bottom feeders and are robust in terms of handling feed. Information on the pellet forms, diet composition, and unique feeding behaviors in commercially farmed decapods is gathered to suggest potential better formulated diets that can optimize growth and reproduction. Thus, the purpose of this review is to summarize the information that has been published to date and to come up with suggestions on ways to improve the feed formulation in decapods that comply with their feeding behavior and nutrient requirements. Further research is needed to explore the potential of the pelleted feed at the adult stage so the decapod can take full advantage of the nutrients present in the pellets.

Characterization of gluten-free rice bread prepared using a combination of potato tuber and ramie leaf enzymes

A combination of freeze-dried powder of disproportionating enzyme (D-enzyme)-containing potato tuber and β-amylase-containing ramie leaf was used to improve the gluten-free (GF) bread, and its physicochemical properties were characterized. The presence of D-enzyme and β amylase in the potato tuber and ramie leaf was confirmed. Sixty five percent of partially gelatinized rice flour and 20% corn starch was combined with 10% freeze-dried potato tuber and 1% ramie leaf powder, and baked. The specific volume increased by 23% compared to the control with improved internal characteristics. Texture profile analysis revealed that retrogradation of the bread was retarded when stored for 90 h at 4 °C. The bread crumb amylose content was reduced from 14 to 9% and amylopectin branch chain-length distribution was rearranged, whereby the proportions of the branch chains with Degree of polymerization (DP) < 9 and DP > 19 decreased. The results suggest that D-enzyme and β-amylase cooperatively altered amylose/amylopectin ratio and amylopectin structure.

Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G' and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.

Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review

Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.

Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes

Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5-20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10-20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes.