Pub Date : 2025-05-16DOI: 10.1016/j.gaost.2025.05.001
Qianting Liu , Yihui Zeng , Jingyi Zou , Wenxin Jiang , Zhiming Gao
To understand the effect of the process on the lubrication properties of soybean milk, the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed. Results showed that soaking temperatures of 20 °C and 40 °C had the most positive impact on the mouthfeel of soybean milk, with the latter (40 °C) yielding the lowest friction coefficient. Higher soaking temperatures (60 °C and 80 °C) led to larger particles, higher friction coefficients, and lower consumer acceptance. The differences in soaking temperatures caused varying degrees of protein expansion or denaturation, which interacted with polysaccharides and lipids to form substances with different particle sizes. The larger particles tended to roll on the friction pair, while the smaller particles tended to slide on the friction pair or form a droplet film, resulting in a smaller coefficient of friction. This study contributes to the understanding of the tribological behavior of particles and provided basic data for the correlation of friction coefficient and sensory.
{"title":"Tribological behavior of soybean milk with different soaking temperatures: From the structural aspect","authors":"Qianting Liu , Yihui Zeng , Jingyi Zou , Wenxin Jiang , Zhiming Gao","doi":"10.1016/j.gaost.2025.05.001","DOIUrl":"10.1016/j.gaost.2025.05.001","url":null,"abstract":"<div><div>To understand the effect of the process on the lubrication properties of soybean milk, the physicochemical characteristics of soybean milk with different soaking temperatures were analyzed. Results showed that soaking temperatures of 20 °C and 40 °C had the most positive impact on the mouthfeel of soybean milk, with the latter (40 °C) yielding the lowest friction coefficient. Higher soaking temperatures (60 °C and 80 °C) led to larger particles, higher friction coefficients, and lower consumer acceptance. The differences in soaking temperatures caused varying degrees of protein expansion or denaturation, which interacted with polysaccharides and lipids to form substances with different particle sizes. The larger particles tended to roll on the friction pair, while the smaller particles tended to slide on the friction pair or form a droplet film, resulting in a smaller coefficient of friction. This study contributes to the understanding of the tribological behavior of particles and provided basic data for the correlation of friction coefficient and sensory.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 182-191"},"PeriodicalIF":0.0,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-28DOI: 10.1016/j.gaost.2025.04.003
Andreas Blennow , Kim Henrik Hebelstup , Bent Larsen Petersen
Starch is an essential commodity for humans and other animals. Future demands require qualitative and quantitative improvement by crop and post-harvest engineering that calls for comprehensive actions requiring increased fundamental knowledge on starch biosynthesis, development of advanced breeding strategies, efficient farming, and well-adapted and up scalable extraction protocols for diverse starch products. Recent staggering progress in molecular breeding techniques, especially genome editing, have enabled generation of higher starch yield and special functional qualities required to support such advancement. However, this necessitates fundamental biochemical and mechanistic understanding of starch biosynthesis and the variegated starch crop germplasms, all of which are closely linked to the relationships between starch molecular structures and functionality of various starch types as directed by the different capabilities of starch crop genotypes. We here review starch biosynthesis and its genetic foundation with a focus on increasing nutritional and health-promoting value of starch especially through bioengineering of the high amylose trait.
{"title":"Starch biosynthesis and crop bioengineering","authors":"Andreas Blennow , Kim Henrik Hebelstup , Bent Larsen Petersen","doi":"10.1016/j.gaost.2025.04.003","DOIUrl":"10.1016/j.gaost.2025.04.003","url":null,"abstract":"<div><div>Starch is an essential commodity for humans and other animals. Future demands require qualitative and quantitative improvement by crop and post-harvest engineering that calls for comprehensive actions requiring increased fundamental knowledge on starch biosynthesis, development of advanced breeding strategies, efficient farming, and well-adapted and up scalable extraction protocols for diverse starch products. Recent staggering progress in molecular breeding techniques, especially genome editing, have enabled generation of higher starch yield and special functional qualities required to support such advancement. However, this necessitates fundamental biochemical and mechanistic understanding of starch biosynthesis and the variegated starch crop germplasms, all of which are closely linked to the relationships between starch molecular structures and functionality of various starch types as directed by the different capabilities of starch crop genotypes. We here review starch biosynthesis and its genetic foundation with a focus on increasing nutritional and health-promoting value of starch especially through bioengineering of the high amylose trait.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 235-245"},"PeriodicalIF":0.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780837","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-23DOI: 10.1016/j.gaost.2025.04.004
Keying Jing, Yaping Lv, Fanfan Song, Shangde Sun
Monoglyceride (MAG) is a widely used nonionic surfactant. In this work, an economic and green solid superbase HND-63 was utilized to synthesize monoglyceride, and the independent variables were examined to achieve the highest MAG content. HND-63 was characterized in order to explore the potential reasons for its high MAG selectivity. At the same time, the catalytic mechanism of HND-63 in glycerolysis reaction was also focused on in this paper. A maximum of 72.50 % MAG content was obtained under the optimal reaction parameters (reaction temperature of 110.5 °C, reaction time of 209 min, molar ratio of glycerol to oil of 9.2:1, and catalyst dosage of 10.1 %). The activation energy Ea and the pre-exponential factor A of the reaction were 61.37 kJ/mol and 6.33 × 106 mol·L−1·min−1, respectively. The basic site of HND-63 is O2−, which is loaded on molecular sieve analogs in the form of Na2O, thus providing great convenience for recovery. The findings offer a novel solid superbase that could be potentially applied to glycerolysis reactions, providing the foundation for further development of plant-based surfactants.
{"title":"Application of a novel solid superbase catalyst of Na2O/molecular sieve analogs (HND-63) in synthesis of plant-based monoglyceride and its catalytic mechanism","authors":"Keying Jing, Yaping Lv, Fanfan Song, Shangde Sun","doi":"10.1016/j.gaost.2025.04.004","DOIUrl":"10.1016/j.gaost.2025.04.004","url":null,"abstract":"<div><div>Monoglyceride (MAG) is a widely used nonionic surfactant. In this work, an economic and green solid superbase HND-63 was utilized to synthesize monoglyceride, and the independent variables were examined to achieve the highest MAG content. HND-63 was characterized in order to explore the potential reasons for its high MAG selectivity. At the same time, the catalytic mechanism of HND-63 in glycerolysis reaction was also focused on in this paper. A maximum of 72.50 % MAG content was obtained under the optimal reaction parameters (reaction temperature of 110.5 °C, reaction time of 209 min, molar ratio of glycerol to oil of 9.2:1, and catalyst dosage of 10.1 %). The activation energy <em>E</em><sub>a</sub> and the pre-exponential factor <em>A</em> of the reaction were 61.37 kJ/mol and 6.33 × 10<sup>6</sup> mol·L<sup>−1</sup>·min<sup>−1</sup>, respectively. The basic site of HND-63 is O<sup>2−</sup>, which is loaded on molecular sieve analogs in the form of Na<sub>2</sub>O, thus providing great convenience for recovery. The findings offer a novel solid superbase that could be potentially applied to glycerolysis reactions, providing the foundation for further development of plant-based surfactants.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 200-212"},"PeriodicalIF":0.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-04-16DOI: 10.1016/j.gaost.2025.04.002
Wei Li , Shimin Wu , Lingzhi Cheong
Rice, a primary food staple for over half of the global population, is susceptible to environmental pollution. The presence of lipophilic halogenated contaminants, including halogenated polycyclic aromatic hydrocarbons (XPAHs), polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), brominated flame retardants (BFRs), and polyfluoroalkyl substances (PFAS), has become a growing concern due to their potential health risks and environmental impact. This review focused on the research of lipophilic halogenated contaminants in rice. We summarized the physicochemical properties, toxicity profiles, and contamination levels in rice. Moreover, the strategies for reducing lipophilic halogenated contaminant levels in rice were summarized and proposed, such as phytoremediation and improved processing methods. These findings can provide a reference for the understanding and control of lipophilic halogenated contaminants during rice growing and processing, and therefore reduce the associated risks.
{"title":"Exposure and reduction of lipophilic halogenated contaminants in rice","authors":"Wei Li , Shimin Wu , Lingzhi Cheong","doi":"10.1016/j.gaost.2025.04.002","DOIUrl":"10.1016/j.gaost.2025.04.002","url":null,"abstract":"<div><div>Rice, a primary food staple for over half of the global population, is susceptible to environmental pollution. The presence of lipophilic halogenated contaminants, including halogenated polycyclic aromatic hydrocarbons (XPAHs), polychlorinated biphenyls (PCBs), organochlorine pesticides (OCPs), brominated flame retardants (BFRs), and polyfluoroalkyl substances (PFAS), has become a growing concern due to their potential health risks and environmental impact. This review focused on the research of lipophilic halogenated contaminants in rice. We summarized the physicochemical properties, toxicity profiles, and contamination levels in rice. Moreover, the strategies for reducing lipophilic halogenated contaminant levels in rice were summarized and proposed, such as phytoremediation and improved processing methods. These findings can provide a reference for the understanding and control of lipophilic halogenated contaminants during rice growing and processing, and therefore reduce the associated risks.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 213-220"},"PeriodicalIF":0.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This is a review on resistant starch (RS), resistant dextrin (RD), and polydextrose (PDX), focusing on their similarities and differences. RS refers to the starch (or a portion of) that cannot be digested in the small intestine, but can be partially fermented in the colon. The enzyme resistance of RS is mainly due to either its crystalline/granular structure or its interaction with other components. RD is produced by pyrodextrinization of starch, while PDX is produced by polycondensation of glucose and sorbitol. Both RD and PDX contain glycosidic linkages that are not digestible by the enzymes in the small intestine. RS is not soluble in water, whereas RD and PDX are soluble, mainly due to their molecular structures and other structural features. The major health benefits of RS, RD, and PDX are quite similar, including gut health, prebiotic effects, glycemic control, weight management, and prevention of cardiovascular disease. However, the efficacies can be different among them, for example, the degree and rate of gut fermentation. This review compares the definitions, functional properties, and health benefits of RS, RD, and PDX with the underlying mechanisms, which can be useful for their incorporation in food formulations to improve human health and wellness.
{"title":"Physicochemical properties and health benefits of resistant starch, resistant dextrin, and polydextrose: Similarities and differences","authors":"Ke Dong , Caroline Perreau , Clémentine Thabuis , Shiyao Yu , Jovin Hasjim","doi":"10.1016/j.gaost.2025.04.001","DOIUrl":"10.1016/j.gaost.2025.04.001","url":null,"abstract":"<div><div>This is a review on resistant starch (RS), resistant dextrin (RD), and polydextrose (PDX), focusing on their similarities and differences. RS refers to the starch (or a portion of) that cannot be digested in the small intestine, but can be partially fermented in the colon. The enzyme resistance of RS is mainly due to either its crystalline/granular structure or its interaction with other components. RD is produced by pyrodextrinization of starch, while PDX is produced by polycondensation of glucose and sorbitol. Both RD and PDX contain glycosidic linkages that are not digestible by the enzymes in the small intestine. RS is not soluble in water, whereas RD and PDX are soluble, mainly due to their molecular structures and other structural features. The major health benefits of RS, RD, and PDX are quite similar, including gut health, prebiotic effects, glycemic control, weight management, and prevention of cardiovascular disease. However, the efficacies can be different among them, for example, the degree and rate of gut fermentation. This review compares the definitions, functional properties, and health benefits of RS, RD, and PDX with the underlying mechanisms, which can be useful for their incorporation in food formulations to improve human health and wellness.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 3","pages":"Pages 221-234"},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144780836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mycotoxins, toxic secondary metabolites produced by fungus including Aspergillus, Penicillium, and Fusarium, pose considerable threats to food safety and human health worldwide. This review analyzes the main categories of mycotoxins—namely aflatoxins, ochratoxins, and fusarium toxins (zearalenone and fumonisins) —along with their health implications, sources of contamination, and environmental circumstances conducive to their production. The document highlights the pressing necessity for efficient management techniques and investigates the use of food polymer-based nanotechnology as an innovative solution. Biopolymeric nanoparticles produced from natural food materials exhibit notable antibacterial characteristics, biodegradability, and the ability to enhance mycotoxin detection and management. This review emphasizes the transformative capacity of nanotechnology based innovative strategies in improving mycotoxin control, providing insights into emerging research avenues and practical applications to bolster food safety systems and keyword co-occurrence analysis, limitations and future perspectives.
{"title":"Empowering innovative strategies: Utilizing polymer-based nanotechnology for the prevention, control, and detection of aflatoxins, ochratoxins, and fusarium toxins in food systems","authors":"Sanduni Dabare , Sisitha Rajapaksha , Imalka Munaweera","doi":"10.1016/j.gaost.2025.03.004","DOIUrl":"10.1016/j.gaost.2025.03.004","url":null,"abstract":"<div><div>Mycotoxins, toxic secondary metabolites produced by fungus including <em>Aspergillus</em>, <em>Penicillium</em>, and <em>Fusarium</em>, pose considerable threats to food safety and human health worldwide. This review analyzes the main categories of mycotoxins—namely aflatoxins, ochratoxins, and fusarium toxins (zearalenone and fumonisins) —along with their health implications, sources of contamination, and environmental circumstances conducive to their production. The document highlights the pressing necessity for efficient management techniques and investigates the use of food polymer-based nanotechnology as an innovative solution. Biopolymeric nanoparticles produced from natural food materials exhibit notable antibacterial characteristics, biodegradability, and the ability to enhance mycotoxin detection and management. This review emphasizes the transformative capacity of nanotechnology based innovative strategies in improving mycotoxin control, providing insights into emerging research avenues and practical applications to bolster food safety systems and keyword co-occurrence analysis, limitations and future perspectives.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 4","pages":"Pages 318-334"},"PeriodicalIF":0.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145435603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-26DOI: 10.1016/j.gaost.2025.03.005
Leixi Wang , Liang Liu , Ni Pang , Wei Li , Wanhua Guo , Runxuan Zhang , Guihuan Wei , Lei Dai , Qingjie Sun , Xuyan Dong
Oil bodies (OBs) are the lipid-storage organelle in oilseed, and their interface properties are crucial for oilseed processing. To elucidate the effect of interfacial proteins on the functional properties of high-oleic and normal peanut OBs, OBs were extracted using ultrasound-assisted aqueous enzymatic extraction (AEE), and the effects of ultrasonic power (100–500 W) and extraction time (0–30 min) on the interface properties were investigated. These results indicate that the interfacial protein content and interface properties of OBs can be significantly affected by ultrasonic treatment. The interfacial protein content of high-oleic peanut OBs increased from 88.25% to 91.95% after ultrasonic treatment, which was 1.4 times that of normal peanuts OBs. The emulsifying activity index (EAI) and emulsion stability index (ESI) values of both peanut OBs increased with the increase in ultrasonic power and extraction time. These results suggest that the emulsification ability of OBs may be closely related to the interfacial protein content and therefore can be regulated by altering the interfacial protein content using ultrasonic treatment. However, the particle size of OBs tends to increase under low ultrasonic power (0–200 W) owing to the increase in the interfacial protein content and aggregation effects, whereas it decreases under high ultrasonic power (300 W–500 W) due to cavitation effects. This pattern of change in particle size was also confirmed by confocal laser scanning microscopy, which indicated that high ultrasonic power suppressed the contribution of the interfacial protein content to the particle size, but still improved the emulsification ability of the OBs by reducing the particle size and increasing the interfacial tension. Therefore, regulating the interfacial protein content of peanut OBs by adjusting ultrasonic power is a promising way to improve their functional properties.
油体是油籽中的储脂细胞器，其界面性质对油籽加工至关重要。为研究界面蛋白对高油酸花生和普通花生OBs功能特性的影响，采用超声辅助水酶萃取法（AEE）提取OBs，考察了超声功率（100-500 W）和提取时间（0-30 min）对OBs界面特性的影响。结果表明，超声处理对OBs的界面蛋白含量和界面性能有显著影响。超声处理后，高油酸花生ob的界面蛋白含量由88.25%提高到91.95%，是正常花生ob的1.4倍。两种花生OBs的乳化活性指数（EAI）和乳化稳定性指数（ESI）值均随超声功率和提取时间的增加而增加。这些结果表明，OBs的乳化能力可能与界面蛋白含量密切相关，因此可以通过超声处理改变界面蛋白含量来调节OBs的乳化能力。在低超声功率（0 ~ 200 W）下，由于界面蛋白含量的增加和聚集作用，OBs的粒径有增大的趋势，而在高超声功率（300 W ~ 500 W）下，由于空化作用，OBs的粒径减小。激光共聚焦扫描显微镜也证实了这种粒径变化规律，说明高超声功率抑制了界面蛋白含量对粒径的贡献，但仍然通过减小粒径和增加界面张力来提高OBs的乳化能力。因此，通过调节超声波功率来调节花生OBs的界面蛋白含量是改善其功能特性的一种很有前景的方法。
{"title":"Effect of ultrasound-assisted aqueous enzymatic extraction on the interfacial properties of high-oleic peanut oil bodies","authors":"Leixi Wang , Liang Liu , Ni Pang , Wei Li , Wanhua Guo , Runxuan Zhang , Guihuan Wei , Lei Dai , Qingjie Sun , Xuyan Dong","doi":"10.1016/j.gaost.2025.03.005","DOIUrl":"10.1016/j.gaost.2025.03.005","url":null,"abstract":"<div><div>Oil bodies (OBs) are the lipid-storage organelle in oilseed, and their interface properties are crucial for oilseed processing. To elucidate the effect of interfacial proteins on the functional properties of high-oleic and normal peanut OBs, OBs were extracted using ultrasound-assisted aqueous enzymatic extraction (AEE), and the effects of ultrasonic power (100–500 W) and extraction time (0–30 min) on the interface properties were investigated. These results indicate that the interfacial protein content and interface properties of OBs can be significantly affected by ultrasonic treatment. The interfacial protein content of high-oleic peanut OBs increased from 88.25% to 91.95% after ultrasonic treatment, which was 1.4 times that of normal peanuts OBs. The emulsifying activity index (EAI) and emulsion stability index (ESI) values of both peanut OBs increased with the increase in ultrasonic power and extraction time. These results suggest that the emulsification ability of OBs may be closely related to the interfacial protein content and therefore can be regulated by altering the interfacial protein content using ultrasonic treatment. However, the particle size of OBs tends to increase under low ultrasonic power (0–200 W) owing to the increase in the interfacial protein content and aggregation effects, whereas it decreases under high ultrasonic power (300 W–500 W) due to cavitation effects. This pattern of change in particle size was also confirmed by confocal laser scanning microscopy, which indicated that high ultrasonic power suppressed the contribution of the interfacial protein content to the particle size, but still improved the emulsification ability of the OBs by reducing the particle size and increasing the interfacial tension. Therefore, regulating the interfacial protein content of peanut OBs by adjusting ultrasonic power is a promising way to improve their functional properties.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 100-108"},"PeriodicalIF":0.0,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chickpea (Cicer arietinum Linn.) is a widely cultivated edible legume worldwide. Starch is the major carbohydrate in chickpea seeds and amounts up to 50% of the dry matter. Compared with other legume starches and cereal starches, there is a lack of systematic review on chickpea starch. Herein, this review summarized the extraction, composition, structure, properties, modification and food uses of chickpea starch. Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes, cereal and tubers. Moreover, chickpea starch has been found to have remarkable resistance to digestion. The chickpea resistant starch showed prebiotic effect and potential health benefits. To date, chickpea starch has been modified by physical, chemical, biological and dual modification methods to change its functional properties such as swelling power, solubility, thermal, pasting, gel textural properties, and digestibility, which are essential to widen its applications. In food sectors, chickpea starch could be used as fillings, thickeners, gelling agents or a source of resistant starch in various formulated foods. In the end, suggestions on how to deeply understand and exploit chickpea starch are proposed.
{"title":"Chickpea (Cicer arietinum Linn.) starch: Extraction, composition, structure, properties, modifications and food applications","authors":"Sevenur Sarıkaya , Batuhan İnanlar , Heba G.R. Younis , Guohua Zhao , Fayin Ye","doi":"10.1016/j.gaost.2025.03.003","DOIUrl":"10.1016/j.gaost.2025.03.003","url":null,"abstract":"<div><div>Chickpea (<em>Cicer arietinum</em> Linn<em>.</em>) is a widely cultivated edible legume worldwide. Starch is the major carbohydrate in chickpea seeds and amounts up to 50% of the dry matter. Compared with other legume starches and cereal starches, there is a lack of systematic review on chickpea starch. Herein, this review summarized the extraction, composition, structure, properties, modification and food uses of chickpea starch. Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes, cereal and tubers. Moreover, chickpea starch has been found to have remarkable resistance to digestion. The chickpea resistant starch showed prebiotic effect and potential health benefits. To date, chickpea starch has been modified by physical, chemical, biological and dual modification methods to change its functional properties such as swelling power, solubility, thermal, pasting, gel textural properties, and digestibility, which are essential to widen its applications. In food sectors, chickpea starch could be used as fillings, thickeners, gelling agents or a source of resistant starch in various formulated foods. In the end, suggestions on how to deeply understand and exploit chickpea starch are proposed.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 118-136"},"PeriodicalIF":0.0,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-10DOI: 10.1016/j.gaost.2025.03.002
Ying Shen , Hong Peng , Haoran Bi
Palm kernel cake (PKC), a major by-product of the palm oil industry, is rich in non-starch polysaccharides. In this study, two polysaccharide fractions, precipitated with acetic acid (PPA) and ethanol (PPE), respectively, were extracted from PKC using a 2 mol/L NaOH solution. The molecular weight, sugar composition, structural characteristics, morphology, antioxidant activity, as well as in vitro stimulated digestion were investigated in detail. The results revealed that due to its poor solubility of PPA in water, the detected molecular weight of PPA was only 2040 g/mol, which was significantly lower than that of PPE (65,300 g/mol). Although PPA and PPE had a similar sugar composition with varying contents, mannose was the predominant monosaccharide in both, accounting for 87.71% and 60.40%, respectively. Both PPA and PPE were primarily composed of crystalline mannan, consisting of mannopyranosyl units linked by (1→4)-β-glycosidic bonds, along with a small amount of lignin. PPA possibly contained a higher proportion of crystalline mannan, whereas PPE had a larger amount of arabinoxylan and galactomannan. Atomic force microscope revealed a stacked morphology for both PPA and PPE. PPA exhibited a higher scavenging rate against DPPH• and ABTS+• but a weaker HO• scavenging activity and reducing power compared with PPE. Within the polysaccharide concentration range of 0.5–5.0 mg/mL, PPA and PPB demonstrated the strongest scavenging activity against ABTS+•, with the highest scavenging rates exceeding 91%. However, PPA and PPB exhibited the weakest scavenging activity against HO•, with their highest HO• scavenging rates reaching only 44.91% and 55.86%, respectively. The antioxidant activities of both PPA and PPE were weaker than that of ascorbic acid. PPA remained almost stable in the in vitro simulated saliva fluid, while PPE exhibited weaker resistance to it. Both PPA and PPE exhibited weak resistance to the in vitro simulated gastric digestion fluids, but remained relatively stable in the in vitro simulated small-intestinal digestion fluid. The differences in physicochemical properties between PPA and PPE likely played an important role in their distinct biological activities. These findings suggest potential utilization of PKC in exploring dietary polysaccharides with favorable antioxidant activity and unique digestive characteristics.
{"title":"Insight into the physicochemical characteristics and biological features of dietary polysaccharides extracted from palm kernel cake","authors":"Ying Shen , Hong Peng , Haoran Bi","doi":"10.1016/j.gaost.2025.03.002","DOIUrl":"10.1016/j.gaost.2025.03.002","url":null,"abstract":"<div><div>Palm kernel cake (PKC), a major by-product of the palm oil industry, is rich in non-starch polysaccharides. In this study, two polysaccharide fractions, precipitated with acetic acid (PPA) and ethanol (PPE), respectively, were extracted from PKC using a 2 mol/L NaOH solution. The molecular weight, sugar composition, structural characteristics, morphology, antioxidant activity, as well as <em>in vitro</em> stimulated digestion were investigated in detail. The results revealed that due to its poor solubility of PPA in water, the detected molecular weight of PPA was only 2040 g/mol, which was significantly lower than that of PPE (65,300 g/mol). Although PPA and PPE had a similar sugar composition with varying contents, mannose was the predominant monosaccharide in both, accounting for 87.71% and 60.40%, respectively. Both PPA and PPE were primarily composed of crystalline mannan, consisting of mannopyranosyl units linked by (1→4)-<em>β-</em>glycosidic bonds, along with a small amount of lignin. PPA possibly contained a higher proportion of crystalline mannan, whereas PPE had a larger amount of arabinoxylan and galactomannan. Atomic force microscope revealed a stacked morphology for both PPA and PPE. PPA exhibited a higher scavenging rate against DPPH• and ABTS<sup>+</sup>• but a weaker HO• scavenging activity and reducing power compared with PPE. Within the polysaccharide concentration range of 0.5–5.0 mg/mL, PPA and PPB demonstrated the strongest scavenging activity against ABTS<sup>+</sup>•, with the highest scavenging rates exceeding 91%. However, PPA and PPB exhibited the weakest scavenging activity against HO•, with their highest HO• scavenging rates reaching only 44.91% and 55.86%, respectively. The antioxidant activities of both PPA and PPE were weaker than that of ascorbic acid. PPA remained almost stable in the <em>in vitro</em> simulated saliva fluid, while PPE exhibited weaker resistance to it. Both PPA and PPE exhibited weak resistance to the <em>in vitro</em> simulated gastric digestion fluids, but remained relatively stable in the <em>in vitro</em> simulated small-intestinal digestion fluid. The differences in physicochemical properties between PPA and PPE likely played an important role in their distinct biological activities. These findings suggest potential utilization of PKC in exploring dietary polysaccharides with favorable antioxidant activity and unique digestive characteristics.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 77-88"},"PeriodicalIF":0.0,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166941","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-07DOI: 10.1016/j.gaost.2025.03.001
Zifu Ni , Xiao Ouyang , Azhen Nie , Lina Huang , Ruoqi Li , Jinling Li , Peng Chen
Peanut is a globally important leguminous crop and one of the most important oil crops. In response to the growing demand for high-quality peanut oil, advancements in processing technologies have led to significant improvements in oil quality. However, ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil's properties. This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety. Special attention is given to harmful contaminants such as aflatoxin B1 (AFB1), 3-chloro-1,2-propanediol esters (3-MCPDE), Benzo[a]pyrene (BaP), and trans-fatty acids (TFAs), which pose significant health risks and quality concerns. The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies, such as biodegradation, physical refining, chemical treatments, and advanced adsorption techniques. Moreover, insights into the effects of raw material quality, processing conditions, and storage on oil quality were discussed. In conclusion, the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality. These findings aim to guide researchers and industry practitioners in improving production practices, minimizing health risks, and providing safer and higher-quality peanut oil products for consumers.
{"title":"The control technology of harmful substances impacting the quality of peanut oil: A review","authors":"Zifu Ni , Xiao Ouyang , Azhen Nie , Lina Huang , Ruoqi Li , Jinling Li , Peng Chen","doi":"10.1016/j.gaost.2025.03.001","DOIUrl":"10.1016/j.gaost.2025.03.001","url":null,"abstract":"<div><div>Peanut is a globally important leguminous crop and one of the most important oil crops. In response to the growing demand for high-quality peanut oil, advancements in processing technologies have led to significant improvements in oil quality. However, ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil's properties. This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety. Special attention is given to harmful contaminants such as aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), 3-chloro-1,2-propanediol esters (3-MCPDE), Benzo[<em>a</em>]pyrene (BaP), and trans-fatty acids (TFAs), which pose significant health risks and quality concerns. The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies, such as biodegradation, physical refining, chemical treatments, and advanced adsorption techniques. Moreover, insights into the effects of raw material quality, processing conditions, and storage on oil quality were discussed. In conclusion, the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality. These findings aim to guide researchers and industry practitioners in improving production practices, minimizing health risks, and providing safer and higher-quality peanut oil products for consumers.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 137-146"},"PeriodicalIF":0.0,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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