Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100942
Rie Sadohara , Jason A. Wiesinger , Henry J. Thompson , Raymond P. Glahn , Karen Cichy
Some yellow-colored market classes of dry bean (Phaseolus vulgaris L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in the concentrations of IDF (16.0–23.1%), SDF (1.6–7.7%), OLIGO (1.5–3.4%), and TDF (20.6–31.3%) were detected among the yellow beans with various cooking times. Lower concentrations of IDF in yellow beans were associated with shorter cooking times and higher iron bioavailability. The larger sized Andean yellow beans had more SDF than Middle American. One Mayocoba breeding line from Puerto Rico, PR1146-124, had 42% less OLIGOs than average, and may be useful for breeding low-flatulence beans for consumer acceptability. Fast cooking yellow beans provide the same SDF and OLIGO concentrations as yellow beans with longer cooking times but have the added benefit of shorter cooking times (convenience) and provide more bioavailable iron after cooking.
{"title":"Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron","authors":"Rie Sadohara , Jason A. Wiesinger , Henry J. Thompson , Raymond P. Glahn , Karen Cichy","doi":"10.1016/j.crfs.2024.100942","DOIUrl":"10.1016/j.crfs.2024.100942","url":null,"abstract":"<div><div>Some yellow-colored market classes of dry bean (<em>Phaseolus vulgaris</em> L.) are valued by consumers as an easy-to-digest, fast cooking alternative to darker colored red and black beans, which in comparison generally have longer cooking times and reduced iron bioavailability. There is evidence that the cooking time of yellow beans is linked to the dietary fiber content and may also contribute to nutrient digestibility and bioavailability. Therefore, 52 fast-, moderate-, and slow-cooking yellow beans with diverse iron bioavailability from five market classes (Amarillo, Canario, Green-yellow, Manteca, and Mayocoba) were selected for total dietary fiber (TDF) analysis. TDF was measured as insoluble (IDF) + soluble (SDF) + oligosaccharides (OLIGO) using method AOAC2011.25. Wide variations in the concentrations of IDF (16.0–23.1%), SDF (1.6–7.7%), OLIGO (1.5–3.4%), and TDF (20.6–31.3%) were detected among the yellow beans with various cooking times. Lower concentrations of IDF in yellow beans were associated with shorter cooking times and higher iron bioavailability. The larger sized Andean yellow beans had more SDF than Middle American. One Mayocoba breeding line from Puerto Rico, PR1146-124, had 42% less OLIGOs than average, and may be useful for breeding low-flatulence beans for consumer acceptability. Fast cooking yellow beans provide the same SDF and OLIGO concentrations as yellow beans with longer cooking times but have the added benefit of shorter cooking times (convenience) and provide more bioavailable iron after cooking.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100942"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11681885/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142902675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100989
Shuzo Hashimoto , Naoya Ikenaga , Atze Jan van der Goot , Leonard M.C. Sagis
Routes to include oil in meat alternative products made through high moisture extrusion were investigated. We investigated effects of screw configuration and oil-water interfacial properties of the incorporated emulsion on the behavior of the oil during extrusion, and the characteristics of the extrudate after extrusion. Oil was incorporated in the form of an emulsion, and for comparison also directly added without prior emulsification. For oil addition by emulsion, several plant-based protein sources were compared as emulsifier. The choice of protein emulsifier had a strong effect on wedge length of the extrudate, the maximum linear strain and value of G′ in shear, and the rupture strength of the extrudate. Two screw configurations were used. One with 1 kneading disc section and another with 4 kneading disc sections. It was found that fewer kneading discs in the screw led to less mechanical energy input, leading to less shear on the dough in the extruder. The use of fewer kneading elements resulted in less oil leakage from the product, while the product also was stronger, as demonstrated by the higher rupture strength in the texture analysis, and higher storage modulus G’ in oscillatory shear rheology. Less deformation of the air pockets between protein structures could be seen in the screw with fewer kneading discs in multiphoton microscopy. As a result, both the screw configuration and the interfacial properties of the plant protein emulsifier need to be considered when developing meat alternative products containing oil as a route to control the texture of these products.
{"title":"Effects of screw configuration and interfacial properties on oil incorporation in high moisture extrusion","authors":"Shuzo Hashimoto , Naoya Ikenaga , Atze Jan van der Goot , Leonard M.C. Sagis","doi":"10.1016/j.crfs.2025.100989","DOIUrl":"10.1016/j.crfs.2025.100989","url":null,"abstract":"<div><div>Routes to include oil in meat alternative products made through high moisture extrusion were investigated. We investigated effects of screw configuration and oil-water interfacial properties of the incorporated emulsion on the behavior of the oil during extrusion, and the characteristics of the extrudate after extrusion. Oil was incorporated in the form of an emulsion, and for comparison also directly added without prior emulsification. For oil addition by emulsion, several plant-based protein sources were compared as emulsifier. The choice of protein emulsifier had a strong effect on wedge length of the extrudate, the maximum linear strain and value of G′ in shear, and the rupture strength of the extrudate. Two screw configurations were used. One with 1 kneading disc section and another with 4 kneading disc sections. It was found that fewer kneading discs in the screw led to less mechanical energy input, leading to less shear on the dough in the extruder. The use of fewer kneading elements resulted in less oil leakage from the product, while the product also was stronger, as demonstrated by the higher rupture strength in the texture analysis, and higher storage modulus G’ in oscillatory shear rheology. Less deformation of the air pockets between protein structures could be seen in the screw with fewer kneading discs in multiphoton microscopy. As a result, both the screw configuration and the interfacial properties of the plant protein emulsifier need to be considered when developing meat alternative products containing oil as a route to control the texture of these products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100989"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100964
Ziyi Yang , Jingyu Lian , Yuheng Yang , Jiayi Li , Weiling Guo , Xucong Lv , Li Ni , Youting Chen
Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched Lactobacillus rhamnosus GG (LGG@Se) and its pathway on alcohol-induced liver injury (ALI) in mice. The results showed that LGG@Se was superior to LGG and sodium selenite in alleviating ALI. Oral LGG@Se effectively prevented lipid metabolism disorders and liver oxidative damage in mice caused by excessive alcohol intake. 16S amplicon sequencing showed that LGG@Se intervention increased the abundance of beneficial bacteria and suppressed the growth of harmful bacteria in the intestinal tract of over-drinking mice, and thus effectively modulated the homeostasis of intestinal flora, which were highly correlated with the improvement of liver function. Liver metabolomics analysis indicated that LGG@Se intervention altered liver metabolic profiling, and the characteristic biomarkers were mainly involved in amino acid metabolism, including alanine, aspartate and glutamate metabolism, arginine biosynthesis, etc. In addition, LGG@Se intervention modulated the expression of genes and proteins related to lipid metabolism and oxidative stress in liver of over-drinking mice. Western blot analysis revealed that LGG@Se intervention up-regulated the expression of intestinal barrier function-related proteins, thereby ameliorating alcohol-induced intestinal barrier damage. Collectively, these findings provide scientific evidence that LGG@Se possesses the biological activity of improving alcohol-induced lipid metabolism and intestinal microbiota disorder.
{"title":"Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice","authors":"Ziyi Yang , Jingyu Lian , Yuheng Yang , Jiayi Li , Weiling Guo , Xucong Lv , Li Ni , Youting Chen","doi":"10.1016/j.crfs.2024.100964","DOIUrl":"10.1016/j.crfs.2024.100964","url":null,"abstract":"<div><div>Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched <em>Lactobacillus rhamnosus</em> GG (LGG@Se) and its pathway on alcohol-induced liver injury (ALI) in mice. The results showed that LGG@Se was superior to LGG and sodium selenite in alleviating ALI. Oral LGG@Se effectively prevented lipid metabolism disorders and liver oxidative damage in mice caused by excessive alcohol intake. 16S amplicon sequencing showed that LGG@Se intervention increased the abundance of beneficial bacteria and suppressed the growth of harmful bacteria in the intestinal tract of over-drinking mice, and thus effectively modulated the homeostasis of intestinal flora, which were highly correlated with the improvement of liver function. Liver metabolomics analysis indicated that LGG@Se intervention altered liver metabolic profiling, and the characteristic biomarkers were mainly involved in amino acid metabolism, including alanine, aspartate and glutamate metabolism, arginine biosynthesis, <em>etc</em>. In addition, LGG@Se intervention modulated the expression of genes and proteins related to lipid metabolism and oxidative stress in liver of over-drinking mice. Western blot analysis revealed that LGG@Se intervention up-regulated the expression of intestinal barrier function-related proteins, thereby ameliorating alcohol-induced intestinal barrier damage. Collectively, these findings provide scientific evidence that LGG@Se possesses the biological activity of improving alcohol-induced lipid metabolism and intestinal microbiota disorder.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100964"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732223/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2024.100962
R. Baixauli , A. Tárrega , I. Hernando , L. Laguna
Food structure modification by increasing viscosity or adding heterogeneity to the food product has shown to effectively change food oral processing. In this study, it was hypothesized that the addition of gas to purees could affect oral processing. This was achieved by creating different structures in purees using a gas syphon, vacuum and syphon + vacuum. The physical properties of the puree (density, flow and mechanical properties) as well as oral processing characteristics, sensory perception and hunger profiles were investigated. Physical measurements showed that the incorporation of gas affected the puree structure as evidenced by a decrease in viscosity, hardness and consistency of the purees. At the oral level, these foamed purees took longer to swallow, which was also reflected in a lower eating rate and slightly lower amount consumed. These changes did not affect hunger or satiety. Therefore, this technique could be beneficial for people who need to eat smaller amounts of food, or for people with swallowing problems, for whom more time in the mouth is recommended without an increase in sensory satiety.
{"title":"Foaming purees as a strategy to modify oral processing time","authors":"R. Baixauli , A. Tárrega , I. Hernando , L. Laguna","doi":"10.1016/j.crfs.2024.100962","DOIUrl":"10.1016/j.crfs.2024.100962","url":null,"abstract":"<div><div>Food structure modification by increasing viscosity or adding heterogeneity to the food product has shown to effectively change food oral processing. In this study, it was hypothesized that the addition of gas to purees could affect oral processing. This was achieved by creating different structures in purees using a gas syphon, vacuum and syphon + vacuum. The physical properties of the puree (density, flow and mechanical properties) as well as oral processing characteristics, sensory perception and hunger profiles were investigated. Physical measurements showed that the incorporation of gas affected the puree structure as evidenced by a decrease in viscosity, hardness and consistency of the purees. At the oral level, these foamed purees took longer to swallow, which was also reflected in a lower eating rate and slightly lower amount consumed. These changes did not affect hunger or satiety. Therefore, this technique could be beneficial for people who need to eat smaller amounts of food, or for people with swallowing problems, for whom more time in the mouth is recommended without an increase in sensory satiety.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100962"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11730571/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100982
László Sipos , Kolos Csaba Ágoston , Péter Biró , Sándor Bozóki , László Csató
Consumer sensory testing is the basis for determining directions of product development in the food industry. However, while compliance assessment by trained and expert assessors is well developed, few information is available on testing consumer consistency. Therefore, we provide a statistical framework to rank assessors and attributes according to the level of inconsistency, as well as to identify inconsistent assessors, based on Kendall rank correlation coefficients. The detection of (in)consistency requires evaluations on two connected scales. The suggested approach is illustrated by data from sensory tests of biscuits enriched with three pollens at different levels. 100 consumers evaluated the samples on two different scales (nine category monotonic ascending hedonic response scale, five-category just about right (JAR) intensity scale). The 88 consistent assessors are found using a wider range of both the liking scale and JAR scale than the 12 inconsistent assessors whose evaluations do not have a significantly negative rank correlation. Future consumer tests are recommended to include multiple scales. The proposed framework aims to identify and even filter out the potentially biasing inconsistent evaluations. Questions on attributes leading to highly inconsistent responses should be reconsidered in future sensory tests on the same food product.
{"title":"How to measure consumer's inconsistency in sensory testing?","authors":"László Sipos , Kolos Csaba Ágoston , Péter Biró , Sándor Bozóki , László Csató","doi":"10.1016/j.crfs.2025.100982","DOIUrl":"10.1016/j.crfs.2025.100982","url":null,"abstract":"<div><div>Consumer sensory testing is the basis for determining directions of product development in the food industry. However, while compliance assessment by trained and expert assessors is well developed, few information is available on testing consumer consistency. Therefore, we provide a statistical framework to rank assessors and attributes according to the level of inconsistency, as well as to identify inconsistent assessors, based on Kendall rank correlation coefficients. The detection of (in)consistency requires evaluations on two connected scales. The suggested approach is illustrated by data from sensory tests of biscuits enriched with three pollens at different levels. 100 consumers evaluated the samples on two different scales (nine category monotonic ascending hedonic response scale, five-category just about right (JAR) intensity scale). The 88 consistent assessors are found using a wider range of both the liking scale and JAR scale than the 12 inconsistent assessors whose evaluations do not have a significantly negative rank correlation. Future consumer tests are recommended to include multiple scales. The proposed framework aims to identify and even filter out the potentially biasing inconsistent evaluations. Questions on attributes leading to highly inconsistent responses should be reconsidered in future sensory tests on the same food product.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100982"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.100994
Kira Bieck , Franziska Ebert , Tilman Grune , Jana Raupbach
Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study, the concentration of N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL) and methylglyoxal-hydroimidazolone (MG-H1) was analyzed with UPLC-MS/MS in six plant-based dairy alternatives. Total amounts of free and protein-bound glycation compounds ranged from 0.03 to 0.31 mg/100 g food for CML, 0.04–1.28 mg/100 g food for CEL and 0.69–2.84 mg/100 g food for MG-H1. Free glycation compounds were abundant in yogurt and cheese, but not milk alternatives. During simulated gastrointestinal digestion, CML and MG-H1 were released either as modified amino acid or in peptide-bound form, respectively. CEL was released to a significantly lesser extent in peptide-bound form. For CML, de novo formation of up to 400 % during digestion was observed. The results showed that Maillard reaction products are quantitatively important process-induced compounds in plant-based food products which are available after digestion.
{"title":"Maillard reaction products in plant-based dairy alternatives and their release during simulated gastrointestinal digestion","authors":"Kira Bieck , Franziska Ebert , Tilman Grune , Jana Raupbach","doi":"10.1016/j.crfs.2025.100994","DOIUrl":"10.1016/j.crfs.2025.100994","url":null,"abstract":"<div><div>Plant-based food products are becoming increasingly popular among consumers. The chemical composition and the processing of plant-based products presumably fuel the Maillard reaction, but the abundance of Maillard reaction products in plant-based food products is rarely investigated. In this study, the concentration of N-ε-carboxymethyllysine (CML), N-ε-carboxyethyllysine (CEL) and methylglyoxal-hydroimidazolone (MG-H1) was analyzed with UPLC-MS/MS in six plant-based dairy alternatives. Total amounts of free and protein-bound glycation compounds ranged from 0.03 to 0.31 mg/100 g food for CML, 0.04–1.28 mg/100 g food for CEL and 0.69–2.84 mg/100 g food for MG-H1. Free glycation compounds were abundant in yogurt and cheese, but not milk alternatives. During simulated gastrointestinal digestion, CML and MG-H1 were released either as modified amino acid or in peptide-bound form, respectively. CEL was released to a significantly lesser extent in peptide-bound form. For CML, de novo formation of up to 400 % during digestion was observed. The results showed that Maillard reaction products are quantitatively important process-induced compounds in plant-based food products which are available after digestion.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100994"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143297305","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. With the increasing demands of consumers for more healthier food and investigations on natural food preservatives, the bioactivity of bacteriocins allows them to give the application values to the bacteriocin-producing LAB. Accordingly, the capacity of LAB to produce bacteriocin in the aspects of classifications, mode of action, biosynthesis mechanisms are introduced, which leads to further consideration of the current status and potential values of bacteriocin-producing LAB applied in the food industry. The comparation of guidelines of LAB and bacteriocins for food application are also proposed for better understanding their practical application promising. This review will be helpful for current and future researches on the application of bacteriocin-producing LAB in the food industry.
{"title":"Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry","authors":"Qingping Liang , Wei Zhou , Siyuan Peng , Ziyu Liang , Zhemin Liu , Changliang Zhu , Haijin Mou","doi":"10.1016/j.crfs.2025.100997","DOIUrl":"10.1016/j.crfs.2025.100997","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) have been widely applied in the food industry and have brought many beneficial effects on food products, and some of those benefits are related to their metabolic product. Bacteriocins produced by LAB have attracted the attentions for application in the food industry as natural food bio-preservatives because of their antimicrobial activity against the food spoilage and pathogenic bacteria. With the increasing demands of consumers for more healthier food and investigations on natural food preservatives, the bioactivity of bacteriocins allows them to give the application values to the bacteriocin-producing LAB. Accordingly, the capacity of LAB to produce bacteriocin in the aspects of classifications, mode of action, biosynthesis mechanisms are introduced, which leads to further consideration of the current status and potential values of bacteriocin-producing LAB applied in the food industry. The comparation of guidelines of LAB and bacteriocins for food application are also proposed for better understanding their practical application promising. This review will be helpful for current and future researches on the application of bacteriocin-producing LAB in the food industry.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100997"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143297306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-01DOI: 10.1016/j.crfs.2025.101007
Hong-Ju He , Guanglei Li , Mohammed Obadi , Xingqi Ou
Starch plays a pivotal role in numerous applications, making the enhancement of its functionality through physical processes increasingly important. Dry heat treatment (DHT) is a straightforward and eco-friendly technique that significantly improves starch characteristics and boosts food quality. This method has emerged as a focal point in starch modification research in recent years. This paper reviews current studies on the DHT of starches from various botanical sources, presenting key concepts and methodologies while delving into the impacts and mechanisms of DHT on the structural and physicochemical properties of starches. Furthermore, it elaborates on how additional components, such as ionic gums, amino acids, and sugars, can enhance the functionality of starches modified by DHT. Additionally, this review discusses the practical applications of dry heat-modified starches in the food industry, aiming to offer valuable insights for ongoing research and potential applications in enhancing food quality and functionality through innovative starch modifications.
{"title":"An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications","authors":"Hong-Ju He , Guanglei Li , Mohammed Obadi , Xingqi Ou","doi":"10.1016/j.crfs.2025.101007","DOIUrl":"10.1016/j.crfs.2025.101007","url":null,"abstract":"<div><div>Starch plays a pivotal role in numerous applications, making the enhancement of its functionality through physical processes increasingly important. Dry heat treatment (DHT) is a straightforward and eco-friendly technique that significantly improves starch characteristics and boosts food quality. This method has emerged as a focal point in starch modification research in recent years. This paper reviews current studies on the DHT of starches from various botanical sources, presenting key concepts and methodologies while delving into the impacts and mechanisms of DHT on the structural and physicochemical properties of starches. Furthermore, it elaborates on how additional components, such as ionic gums, amino acids, and sugars, can enhance the functionality of starches modified by DHT. Additionally, this review discusses the practical applications of dry heat-modified starches in the food industry, aiming to offer valuable insights for ongoing research and potential applications in enhancing food quality and functionality through innovative starch modifications.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101007"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143479564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-30eCollection Date: 2024-01-01DOI: 10.1016/j.crfs.2024.100941
Anyu Zhang, Jun Ma, Peiyao Long, Yajun Zheng, Yichan Zhang
Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (p < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (p < 0.05). Adding CERDF and CERDF-UDEC (3-5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.
椰子胚乳渣是丰富的膳食纤维资源；但其水化性能较差。为了提高椰子胚乳渣膳食纤维（CERDF）的功能性和在食品工业中的应用，采用了超声、纤维素酶和半纤维素酶水解结合羧甲基化或磷酸交联的方法。研究了改性的CERDFs对蛋清蛋白凝胶（EWPG）的影响。与未改性的CERDF相比，经超声和羧甲基化双酶水解（CERDF- udec）或磷酸盐交联（CERDF- udepc）改性的CERDF具有更大的表面积和更好的保水性和膨胀能力（p p p）
{"title":"Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking.","authors":"Anyu Zhang, Jun Ma, Peiyao Long, Yajun Zheng, Yichan Zhang","doi":"10.1016/j.crfs.2024.100941","DOIUrl":"10.1016/j.crfs.2024.100941","url":null,"abstract":"<p><p>Coconut endosperm residue is a rich dietary fiber resource; however, its hydration properties are poor. To enhance the functionality and applications of coconut endosperm residue dietary fiber (CERDF) in the food industry, ultrasound, cellulase, and hemicellulase hydrolysis combined with carboxymethylation or phosphate crosslinking have been used. The impact of the modified CERDFs on egg white protein gel (EWPG) was also studied. Compared to unmodified CERDF, CERDF modified by ultrasound and dual enzymatic hydrolysis combined with carboxymethylation (CERDF-UDEC) or phosphate-crosslinking (CERDF-UDEPC) exhibited a larger surface area and improved water retention and expansion abilities (<i>p</i> < 0.05). Addition of CERDF, CERDF-UDEC, and CERDF-UDEPC increased the random coil content of EWPG and rendered its microstructure more granular. CERDF-UDEC and CERDF-UDEPC improved EWPG properties more effectively than unmodified CERDF. These enhancements included increased water retention, pH, hardness (from 109.87 to 222.38 g), chewiness (from 78.07 to 172.13 g), and gumminess (from 85.12 to 181.82), and a reduction in its freeze-thaw dehydration rate (from 33.66% to 16.26%) and transparency (<i>p</i> < 0.05). Adding CERDF and CERDF-UDEC (3-5 g/100 g) enhanced the gastric stability and intestinal digestibility of EWPG. Thus, CERDF modified through ultrasound and dual enzymolysis combined with carboxymethylation or crosslinking improved the gel properties of EWPG. However, further research is needed to clarify the mechanisms behind these modifications and evaluate their economic feasibility.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100941"},"PeriodicalIF":6.2,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11650264/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-28eCollection Date: 2024-01-01DOI: 10.1016/j.crfs.2024.100936
Jingjing Cheng, Nethraja Kandula, Victoria Eugenia Cortes, Hyuk Choi, Prashant Singh, Leqi Cui
To improve the packaging properties of pea protein isolate (PPI) films, 2 wt% of essential oil (EO) from garlic, ginger, or cinnamon was individually incorporated into the films. The film properties were evaluated after the addition of EOs. The resulting PPI active films were applied to salmon to explore their efficacy in a real food system. The results indicated that the moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), water contact angle (WCA), tensile strength (TS), and elongation at break (EAB) of PPI film decreased after adding EOs, with the extent of the decrease varying based on the type of oil. SEM images revealed that the distribution of EOs within the film matrix differed: garlic EO was mainly distributed within the internal structure, while ginger and cinnamon EOs were primarily on the surface. FTIR analysis confirmed the interactions between PPI and EOs. When applied to salmon, garlic EO and ginger EO promoted lipid oxidation, whereas cinnamon EO significantly delayed it. Although PPI-based active films containing garlic or cinnamon EOs showed remarkable antibacterial activity in vitro, they did not inhibit bacterial growth in salmon. Additionally, EOs in active films may notably alter the color and sensory properties of salmon, potentially influencing consumer acceptance. Our findings demonstrated that the EO type is a key factor in influencing the properties of edible films. More importantly, the effectiveness of active films is closely related to the specific food system in which they are applied.
{"title":"Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities.","authors":"Jingjing Cheng, Nethraja Kandula, Victoria Eugenia Cortes, Hyuk Choi, Prashant Singh, Leqi Cui","doi":"10.1016/j.crfs.2024.100936","DOIUrl":"10.1016/j.crfs.2024.100936","url":null,"abstract":"<p><p>To improve the packaging properties of pea protein isolate (PPI) films, 2 wt% of essential oil (EO) from garlic, ginger, or cinnamon was individually incorporated into the films. The film properties were evaluated after the addition of EOs. The resulting PPI active films were applied to salmon to explore their efficacy in a real food system. The results indicated that the moisture content (MC), total soluble matter (TSM), water vapor permeability (WVP), water contact angle (WCA), tensile strength (TS), and elongation at break (EAB) of PPI film decreased after adding EOs, with the extent of the decrease varying based on the type of oil. SEM images revealed that the distribution of EOs within the film matrix differed: garlic EO was mainly distributed within the internal structure, while ginger and cinnamon EOs were primarily on the surface. FTIR analysis confirmed the interactions between PPI and EOs. When applied to salmon, garlic EO and ginger EO promoted lipid oxidation, whereas cinnamon EO significantly delayed it. Although PPI-based active films containing garlic or cinnamon EOs showed remarkable antibacterial activity in vitro, they did not inhibit bacterial growth in salmon. Additionally, EOs in active films may notably alter the color and sensory properties of salmon, potentially influencing consumer acceptance. Our findings demonstrated that the EO type is a key factor in influencing the properties of edible films. More importantly, the effectiveness of active films is closely related to the specific food system in which they are applied.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"100936"},"PeriodicalIF":6.2,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11652925/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142853350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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