Article
Food Science & Technology
Amina Khatun, Daniel L. E. Waters, Lei Liu
Summary: Lipids have a negative impact on the digestion of rice starch, particularly lysophospholipids. Removing lipids from rice increases starch digestibility, while adding lipids decreases it. Different lipids have varying degrees of effect on starch digestibility, with LPC16:0 being the most abundant. Modifying the lipid composition or adding specific lipids before cooking rice can alter starch digestibility.
Article
Food Science & Technology
Song Zhu, Bo Liu, Fang Wang, Dejian Huang, Fang Zhong, Yue Li
Summary: The study found that the blend of cassava starch and EGCG had a more ordered crystal structure and stronger thermal stability compared to native starch, protecting EGCG from oxidation and allowing controlled-release of EGCG by the starch.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xiao Wang, Zhaotian Yang, Suxia Shen, Xingyu Ji, Fang Chen, Xiaojun Liao, Haifeng Zhang, Yan Zhang
Summary: Chlorophylls (Chls) and its derivative pheophytin a (Phe a) were found to inhibit starch hydrolysis and increase resistant starch content. Chlorophylls could form a double helix structure with starch, hindering starch-enzyme contacts, and interact with enzymes to inhibit their activities. This study highlights the potential of developing starchy foods rich in chlorophylls for diabetic and hyperglycemic individuals.
Article
Chemistry, Applied
Yunfei Ge, Yu Shi, Yunjiao Wu, Chunhong Wei, Longkui Cao
Summary: This study explored the preparation and properties of debranched millet starch-fatty acid complexes. The microwave method was used to complex six different fatty acids with debranched millet starch. The complex with linoleic acid showed the highest resistant starch content and exhibited changes in structure and physicochemical properties. The complex inhibited alpha-glucosidase and alpha-amylase activity, and had a low glycemic index, making it suitable for consumption by individuals with type II diabetes.
Review
Plant Sciences
Marianela Desiree Rodriguez, Alberto Edel Leon, Mariela Cecilia Bustos
Summary: This critical review summarizes the available in vitro digestion methods for analyzing starch hydrolysis under infant conditions, addressing key factors such as enzyme concentrations and digestive conditions. It emphasizes the need for standardized infant digestion models to study nutrition intake during the complementary feeding period.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Food Science & Technology
Jiahui Xu, Xin Li, Jun Chen, Taotao Dai, Chengmei Liu, Ti Li
Summary: The study revealed that polymeric proanthocyanidin has effects on the properties of rice, potato, and pea starch, including increased viscosity, slowed gelatinization, reduced retrogradation, and altered structure. Additionally, in vitro digestion results showed that the digestibility of starch-PPC mixtures was lower than that of native starches.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yanrong Huang, Sushil Dhital, Feitong Liu, Xiong Fu, Qiang Huang, Bin Zhang
Summary: This study investigated the impact of processing temperature on the structure and permeability of intact cells from pinto beans, leading to changes in the colonic fermentation rate, short-chain fatty acids production, and abundance of beneficial microbiota. The increased cell wall permeability allowed easier access for microbes and/or microbial enzymes to intracellular starch for fermentation, resulting in enhanced metabolite production and beneficial microbe abundance. Controlled processing of whole foods can therefore achieve desired colonic fermentation profiles for improved gut health.
Article
Food Science & Technology
Hui Si Audrey Koh, Jin Er Leonard Chong, Jun Lu, Weibiao Zhou
Summary: This study found that adding fucoidan to bread can lower the glycemic index of the bread, and fucoidan is retained in the bread after baking. Although the in vitro bioavailability of fucoidan is low, it has high in vitro bioaccessibility, suggesting potential for absorption through other modes.
Article
Chemistry, Applied
Mengzi Nie, Chunhong Piao, Aixia Wang, Huihan Xi, Zhiying Chen, Yue He, Lili Wang, Liya Liu, Yatao Huang, Fengzhong Wang, Li-Tao Tong
Summary: The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) extracted by different methods. Ultrasound extraction led to lower molecular weight and higher content of damaged starch, while double enzyme extraction (DE) resulted in higher molecular weight and higher content of short amylopectin. DE extraction also showed the highest relative crystallinity and good short-range structure, leading to better thermal stability and higher values of G' and G''.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Alia Shah, Yunchun Wang, Han Tao, Wencheng Zhang, Shuqing Cao
Summary: This study investigated the use of ultrasound treatment as a protective parboiling technology to produce low GI rice. The results showed that ultrasound soaking can promote starch changes and produce parboiled rice with a lower glycemic index.
Article
Food Science & Technology
Prit Khrisanapant, Sze Ying Leong, Biniam Kebede, Indrawati Oey
Summary: This study systematically investigated the effects of different processing times on the rate of texture degradation, starch, and protein digestion in legumes.
Article
Chemistry, Applied
Yu-Fan Chen, Jaspreet Singh, Jocelyn Midgley, Richard Archer
Summary: The study investigated the sous vide processing of potatoes with the aim of creating processed potatoes resistant to starch digestive enzymes during in vitro digestion. Different potato varieties showed distinct alterations in starch granules and thermal characteristics after sous vide cooking, suggesting potential differences in resistance to starch digestion enzymes.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Chang Liu, Wenhao Jiang, Fangwei Yang, Yuliang Cheng, Yahui Guo, Weirong Yao, Yong Zhao, He Qian
Summary: Echinacea purpurea polysaccharide (EPP) has the ability to regulate intestinal microecology by enhancing the proliferation of beneficial bacteria and producing valuable metabolites. It affects the abundance and species of microbiota and regulates the activity of enzymes involved in metabolic pathways.
Article
Agriculture, Multidisciplinary
Cheng Li, Enpeng Li
Summary: This study investigated the starch digestibility of 35 commercial baked products and found that biscuits generally had a slower starch digestion rate than mini-breads, while breads including whole wheat bread had the fastest digestion rate. Additionally, starch digestibility was negatively correlated with the calorie and fat content per serving size.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Applied
Xiaoyu Chen, Ling Zhu, Hui Zhang, Gangcheng Wu, Lilin Cheng, Jinxin Li
Summary: This study focuses on the low starch digestive properties of highland barley by examining its composition, starch structural orders, and kernel structure. Results show that blue varieties have poor chemical composition, lower starch crystallinity, and higher short-range structural order degree, but only slightly higher starch digestibility as flour. The starch digestibility of all varieties in chyme form is lower compared to flour, with blue highland barley chyme showing the lowest starch digestibility. Kernel structural analysis reveals that the blue highland barley kernel structure effectively inhibits digestion.
CARBOHYDRATE POLYMERS
(2023)
Review
Food Science & Technology
Zhi-Hong Zhang, Shaomeng Wang, Lina Cheng, Haile Ma, Xianli Gao, Charles S. Brennan, Jing-Kun Yan
Summary: This review discusses the synthesis methods and major physicochemical properties of micro-nano-bubbles (MNBs). The practical application of MNBs in the food industry and their prospects in food processing to enhance functionality, nutrition, and sensory quality are also explored.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Manisha Singh, Thilini Thrimawithana, Ravi Shukla, Charles Stephen Brennan, Benu Adhikari
Summary: This study investigated the potential of phenolic extracts and potassium hydroxycitrate from Hibiscus sabdariffa to inhibit adipogenesis. The phenolic extracts showed a significant reduction in lipid accumulation and downregulated the expression of key adipogenic genes, while potassium hydroxycitrate did not have these effects.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Jingrong Gao, Zhong-Sheng Tang, Shan He, Warwick Powell, Charles S. Brennan
Summary: This study investigated the effects of Alcalase and Ficin concentrations, hydrolysis time, and pH value on the foaming properties of SPPH. The results showed that SPPH prepared by Alcalase had higher foaming expansion (up to 576%) compared to SPPH hydrolyzed by Ficin, but displayed weaker liquid volume stability. SPPH prepared by Alcalase with a molecular weight distribution of 10-30 kDa at pH 13 showed good microbiological quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Wenjun Liu, Margaret Brennan, Charles Brennan, Linfeng You, Dawei Tu
Summary: The study investigates the individual and interactional effects of different concentrations of alpha-amylase, xylanase, and cellulase on the physicochemical characteristics and nutritional quality of Chinese steamed bread incorporated with oat bran. The results show that single enzymes can improve the specific volume and texture of the bread. Compared to single enzymes, the combination of enzymes can further enhance the specific volume and decrease hardness. However, the combined enzymes also decrease the total starch content and increase the area under the reducing sugar release curve, reducing the nutritional value of the bread.
Article
Food Science & Technology
Zeynep Elbir, Elif Ekiz, Eyad Aoudeh, Emel Oz, Adem Savas, Charles Brennan, Charalampos Proestos, Mohammad Rizwan Khan, Tahra Elobeid, Margaret Brennan, Fatih Oz
Summary: This study investigated the impact of using different rates of chia seeds in meatballs on various factors such as water content, pH, lipid oxidation, cooking loss, and HAAs content. The results showed that chia seeds significantly affected water content, cooking loss, pH, and total HAAs content. However, no significant impact was observed on TBARS value. Cooking temperatures also had a significant effect on water content, cooking loss, and total HAAs content. The content of total HAAs increased with higher cooking temperatures.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Elif Ekiz, Emel Oz, A. M. Abd El-Aty, Charalampos Proestos, Charles Brennan, Maomao Zeng, Igor Tomasevic, Tahra Elobeid, Kenan Cadirci, Muharrem Bayrak, Fatih Oz
Summary: Ganoderma lucidum, a medicinal mushroom used in Chinese medicine for centuries, has various medicinal properties such as antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has explored its potential benefits in treating metabolic disorders and infections caused by the coronavirus. However, further clinical trials are needed to confirm its effectiveness in preventing or treating coronavirus infections.
Review
Food Science & Technology
Mahsa Majzoobi, Shima Jafarzadeh, Shahla Teimouri, Mehran Ghasemlou, Milad Hadidi, Charles S. Brennan
Summary: Meeting the United Nation's sustainable development goals for zero hunger is becoming more challenging due to climate change and political and economic challenges. An effective strategy to address hunger is the production of affordable, nutrient-dense, and sustainable food products. Ancient grains, which were once forgotten, have emerged as a solution for nutrition and food supply chain problems. This review critically examines the progress in this emerging field and discusses the potential roles of ancient grains in fighting hunger.
Article
Food Science & Technology
Mukul Kumar, Deepika Kaushik, Ravinder Kaushik, Azhar Khan, Lucia Billeci, Emel Oz, Charalampos Proestos, Charles Brennan, Naushad Ahmad, Tahra Elobeid, Fatih Oz
Summary: This study evaluated the acute biological effects of an herbal formulation for treating obesity. The results showed that the herbal formulation significantly reduced weight and improved obesity-related biomarkers.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sare Kilic, Emel Oz, Sadettin Turhan, Ryszard Amarowickz, Fidel Toldra, Charles Brennan, Fatih Oz
Summary: This study aimed to investigate the effect of sealing at different internal temperatures on various properties of cooked meat. The results showed that higher sealing core temperatures led to increased cooking loss and changes in protein profile. However, sealing did not significantly affect lipid oxidation. In terms of texture, sealing only affected the hardness value. Overall, sealing had a positive impact on the overall acceptability score of the samples.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Emad Karrar, Zainab Albakry, Isam A. Mohamed Ahmed, Chaoxiang Chen, Youchun Yan, Charles S. Brennan, Jian Li
Summary: This article provides an overview of the applications of medium-chain fatty acids (MCFAs) and their derivatives in human milk and nutritional supplements. By evaluating the structures, compositions, and nutritional properties of these substances, the potential health benefits are revealed, and research gaps compared to human milk and infant formula are identified.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Suman Mishra, Andrew McLaughlin, John Monro
Summary: The study examined the effects of partial fruit-for-cereal carbohydrate exchange on glycaemic and appetite responses, as affected by food order and separation. It was found that regardless of the order of consumption, kiwifruit effectively reduced the glycaemic response without affecting satiety. There was a close correlation between the glycaemic and satiety responses to food ingestion.
Article
Polymer Science
Kai Jiang, Jiang Li, Margaret Brennan, Charles Brennan, Haiyan Chen, Yuyue Qin, Mingwei Yuan
Summary: A novel pH-sensitive smart film based on purple garlic peel extract and TiO2 nanoparticles was developed to monitor the freshness of beef. The film exhibited good mechanical properties and color changes in different pH environments. The film's color change was highly consistent with the freshness of the beef, making it a reliable indicator for freshness monitoring.
Review
Food Science & Technology
Mahsa Majzoobi, Ziyu Wang, Shahla Teimouri, Nelum Pematilleke, Charles Stephen Brennan, Asgar Farahnaky
Summary: This review article collects recent information on developing nutrient-dense grains through the sprouting or germination process and discusses novel applications of sprouted grains to tackle malnutrition. It explores interventions and strategies to enhance the nutritional value and health benefits of sprouted grains, as well as opportunities for their use at home and in the food industry, particularly in regions with prevalent malnutrition.
Article
Microbiology
Yingting Lin, Xiaoyan Cha, Charles Brennan, Jianxin Cao, Ying Shang
Summary: This study investigated the contamination of Bacillus cereus in six types of commercially available plant foods from eight regions of China, and analyzed the molecular epidemiology of the isolated B. cereus using whole-genome sequencing. The results provide important fundamental data for the surveillance and epidemiology analysis of B. cereus in food products in China.
Article
Food Science & Technology
Kejun Chen, Charles Brennan, Margaret Brennan, Guiguang Cheng, Lin Li, Yuyue Qin, Haiyan Chen
Summary: In this study, the addition of Dictyophora indusiata powder, oats powder, and Polygonatum kingianum powder to pizza crust improved its nutritional value, antioxidant properties, and shelf-life, while lowering the glycaemic index.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
