Article
Engineering, Chemical
Abdellatif Mohamed, Shahzad Hussain, Mohammed S. Alamri, Mohammed A. Ibraheem, Akram A. Abdo Qasem, Ibrahim A. Ababtain
Summary: The addition of gum Cordia and gum Ziziphus had significant effects on the physicochemical properties of wheat, potato, and chickpea starches, leading to changes such as increased peak viscosity, higher gelatinization temperature, and enhanced gel elasticity.
Article
Chemistry, Applied
Min Yang, Lei Chang, Fan Jiang, Ning Zhao, Pengtao Zheng, Jonatha Simbo, Xiuzhu Yu, Shuang-kui Du
Summary: Banana starches from five banana varieties in Tanzania were analyzed for their composition, structure, physicochemical and rheological properties. The results showed that banana starches had a range of amylose and resistant starch content, as well as specific crystalline patterns and particle size. They also exhibited stable viscosity characteristics during gelatinization.
Article
Biochemistry & Molecular Biology
Jizhong Wang, Tingting Liu, Xuyun Bian, Zhichao Hua, Guodong Chen, Xinxin Wu
Summary: The study on starches from aquatic vegetables including Nelumbo nucifera Gaertn., Eleocharis dulcis, Sagiaaria sagittifolia L., and Trapa bispinosa Roxb. revealed significant differences in properties and applications in edible films. This research will contribute to the development of products based on starch obtained from aquatic vegetables.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Enrique Pino-Hernandez, Luiz Henrique Fasolin, Lina F. Ballesteros, Carlos A. Pinto, Jorge A. Saraiva, Luis Abrunhosa, Jose Antonio Teixeira
Summary: This study investigated the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on rejected chestnut starch. The results showed that HPP did not induce starch gelatinization and increased the size and resistant starch content of the granules. The HPP-treated starch also exhibited modified pasting properties and a novel gel structure.
Article
Nutrition & Dietetics
Shouxin Yan, Zhao Li, Bin Wang, Tingting Li, Zhiyang Li, Nan Zhang, Bo Cui
Summary: This manuscript analyzed the physicochemical and structural properties of 30 different types of sorghum starches based on their AAC. The results showed that sorghum starch exhibited irregular spherical or polygonal granule shape with an average particle size of 14.5 μm. The AAC of sorghum starch ranged from 7.42% to 36.44%, corresponding to relative crystallinities of 20.5% to 32.4%. The study also found correlations between various physicochemical parameters and AAC, and displayed the differences between the 30 types of sorghum starch using PCA.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Yao Xiao, Shenglin Wang, Asjad Ali, Nan Shan, Sha Luo, Jingyu Sun, Hongyu Zhang, Guoqiang Xie, Shaohua Shen, Yingjin Huang, Qinghong Zhou
Summary: This study compared the effects of Orientation Supergene Cultivation (OSC) and Traditional Vertical Cultivation (TVC) on the yield, structure, and physicochemical properties of yam tuber starch. The results showed that OSC significantly increased tuber yield and commodity quality, and also altered the molecular structure and physical properties of starch. This research provides valuable information for promoting OSC and guiding the utilization of yam starch in various industries.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Bukola Kayode, Rowland M. O. Kayode, Khadijat O. Salami, Anthony O. Obilana, Toyosi T. George, Olayemi E. Dudu, Oluwafemi A. Adebo, Patrick B. Njobeh, Siaka S. Diarra, Samson A. Oyeyinka
Summary: Freezing cassava root can improve its shelf-life and affect the properties of extracted starch, making it suitable for certain types of noodles. Future studies are needed to explore the starch in food applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mohammad Tarahi, Fakhri Shahidi, Sara Hedayati
Summary: A novel starch was isolated from bitter vetch and compared with conventional starches. Bitter vetch starch showed higher levels of amylose, pasting temperature, and viscosity, making it a promising new source of starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Jue Wang, Dalei Lu
Summary: Improving starch quality and functionality through agricultural practice is essential for meeting the growing demand for natural, functional foods. This study investigated the effects of different fertilization modes on the structural and functional properties of starch in maize. The results showed that fertilization increased starch granule size and slightly reduced amylose content. Additionally, fertilization increased peak, trough, and final viscosities of starch. The thermal characteristics of starch in response to fertilization were dependent on the maize hybrids used. Overall, a one-off application of slow-release fertilizer resulted in starch with similar granule size, higher peak 1/peak 2 ratio, and lower relative crystallinity compared to three applications of conventional fertilizer.
Article
Agriculture, Multidisciplinary
Nadia Florencia Nagai, Silvina Cecilia Andres
Summary: This study evaluated the structure and physicochemical properties of starches from four agronomic-improved bean cultivars. The starches were found to have high purity, smooth surfaces, and variable sizes. Their viscosity properties also showed differences. These findings provide a basis for understanding the characteristics of agronomic-improved bean starches and their potential use as alternative starch sources in product formulation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agronomy
Wang Cuili, Guo Wen, Hu Peisong, Wei Xiangjin, Tang Shaoqing, Jiao Guiai
Summary: In this study, the differences between chalky and translucent rice flour were investigated. Chalky flour had lower amylose and protein contents, looser starch granule morphology, higher relative crystallinity, and different water states compared to translucent flour. The findings suggest that starch granule morphology is a more indicative attribute of pasting and gelatinization properties in chalky and translucent parts of rice grains.
Article
Biochemistry & Molecular Biology
Zubala Lutfi, Qudsia Kalim, Asifa Shahid, Anjum Nawab
Summary: The study found that dry heating and modification with sodium alginate significantly affect the properties of starch, leading to changes in swelling power, solubility and the pasting process. In addition, different types of starch exhibit variations in thermal properties and morphology.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Xinming Zhang, Ke Zhang, Ning Yang, Yaqian Xiao, Yonghong Peng, Zhigang Han, Wei Su, Guihong Sun, Jun Wang
Summary: In this study, the effects of different hydrocolloids on kudzu starch were investigated. The results showed that hydrocolloids influenced the particle size, pasting properties, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase of kudzu starch in different ways. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Hydrocolloids also affected the thermal properties and microstructure of starch, and decreased its sensitivity to amyloglucosidase.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Jue Wang, Yuxiang Mao, Tianqi Huang, Weiping Lu, Dalei Lu
Summary: This study found that drought or waterlogging during grain formation stage exacerbated the detrimental effects of high temperature on the starch physicochemical properties of waxy maize.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Lei Chang, Ning Zhao, Fan Jiang, Xiaohui Ji, Baili Feng, Jibao Liang, Xiuzhu Yu, Shuang-kui Du
Summary: The structural, physicochemical, gel textural, rheological, and in vitro digestibility properties of non-waxy and waxy proso millet starch were evaluated. The results showed that proso millet starch had a polygonal or spherical shape and an A-type crystalline structure. Waxy proso millet starch had higher crystallinity and shorter range ordered structures compared to non-waxy proso millet starch. Non-waxy proso millet starch displayed higher pasting temperature, retrogradation rate, and shear thinning degree, and lower gelatinization temperature and enthalpy than waxy proso millet starch. The findings also revealed that non-waxy proso millet starch had lower rapidly digestible starch and higher resistant starch contents, making it a potential ingredient for functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Food Science & Technology
Arakkaveettil Kabeer Farha, Ren-You Gan, Hua-Bin Li, Ding-Tao Wu, Atanas G. Atanasov, Khalid Gul, Jia-Rong Zhang, Qiong-Qiong Yang, Harold Corke
Summary: Rutin is a common dietary polyphenol found in vegetables, fruits, and other plants. It exhibits a variety of bioactive properties and can act as an anticancer agent by suppressing cell proliferation, inducing apoptosis or autophagy, and inhibiting angiogenesis and metastasis. Rutin can modulate multiple molecular targets involved in carcinogenesis.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Mandeep Singh Sibian, Charanjit Singh Riar
Summary: A novel formulation of cookies using germinated legumes and triticale was successfully developed using response surface methodology. The cookies showed improved nutritional attributes, essential amino acid content, and softer texture compared to traditional wheat flour cookies. Shelf life parameters varied significantly but were acceptable for 90 days, providing a potential alternative for low gluten products with higher nutritional value.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Piyush Kashyap, Charanjit Singh Riar, Navdeep Jindal
Summary: Polyphenols were extracted from Meghalayan cherry using ultrasound assisted extraction (UAE), and the effects of extraction conditions on yield were analyzed using Response Surface Methodology (RSM) and Artificial Neural Network (ANN). The ANN showed better prediction accuracy compared to RSM, and was found to be an efficient tool for predicting extraction efficiency of Meghalayan cherry polyphenols. Additionally, Fourier Transform Infrared Spectroscopy (FTIR) and Liquid chromatography mass spectroscopy quadrupole time-of-flight (LC-MS-Q-TOF) were used to confirm the presence of polyphenols and identify compounds present in the cherry extracts.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Review
Food Science & Technology
Khalid Gul, Ren-You Gan, Cui-Xia Sun, Ge Jiao, Ding-Tao Wu, Hua-Bin Li, Ahmad Kenaan, Harold Corke, Ya-Peng Fang
Summary: This paper reviewed the design concepts, types, functionalities, and applications of hydrogels in food applications, with a focus on natural polymeric hydrogels. More research is needed to develop biomimetic hydrogels for different food applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Jingru Song, Cuixia Sun, Khalid Gul, Analucia Mata, Yapeng Fang
Summary: Prolamins are safe food additives that are biocompatible, biodegradable, and sustainable, capable of forming complexes with superior functionality. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamins-based complexes and their functionalities remains uncertain, requiring further research.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Review
Food Science & Technology
Farhana Mehraj Allai, Z. R. A. A. Azad, Khalid Gul, B. N. Dar
Summary: Wholegrains are a highly nutritive food source that contains phytochemicals, dietary fibre, and other beneficial substances, which have been linked to reducing the risk of chronic diseases and metabolic syndromes. The consumption of wholegrains is increasing among health-conscious individuals due to their health-promoting components. Studies have shown the potential medicinal benefits of wholegrains and their impact on overall health outcomes.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh
Summary: The study investigated the characteristic outcomes of films developed from high-intensity ultrasound and controlled thermal treatments of album protein isolates incorporated with lysozyme, showing significant improvements in antimicrobial, antioxidant, and mechanical properties while decreasing permeability and solubility. Analytical techniques like Fourier transform infrared spectroscopy and chemometric methods revealed interactions between different film parameters and components, suggesting the potential benefits of using such techniques in film development.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Food Science & Technology
Piyush Kashyap, Charanjit Singh Riar, Navdeep Jindal
Summary: Phenolic compounds extracted from Meghalayan cherry pomace using microwave-assisted extraction showed higher total phenolic content and antioxidant activity compared to conventional solvent extraction, with greater efficiency in a shorter period of time. After in vitro digestion, the bioaccessibility and antioxidant activity of the phenolic compounds remained high, indicating potential health benefits even after gastrointestinal processing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Amanda Manoj Malik, Charanjit S. Riar
Summary: This study aimed to investigate the association between the seed coat color of chia seeds and their composition, protein content, amino acid, and fatty acid profiles. The results showed that black chia seeds had higher fatty acid content and protein purity compared to white chia seeds, indicating a slightly higher nutritional value. Chia protein isolates exhibited good functional properties and structural characteristics, making them a high-quality raw material for food formulations. Chia seed oil contained high amounts of unsaturated fatty acids, especially polyunsaturated fatty acids, making it a beneficial source of essential fatty acids for optimal health.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Nisar A. Mir, Charanjit S. Riar, Sukhcharn Singh
Summary: In this study, active packaging films were developed using ultrasound or heat modified quinoa protein (QP) infused with lysozyme, by varying the pH of the film forming solution (FFS). It was found that higher pH resulted in lower moisture content, light transmittance, solubility, and water vapor permeability, while increasing the pH of FFS led to increased thickness, tensile strength, elongation at break, color, total phenolic content (TPC), and antioxidant activity (AA) of the films. The pH of FFS also influenced the antibacterial activity and structural characteristics of the films.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Kadavakollu Subrahmanyam, Khalid Gul, Rachna Sehrawat, Farhana Mehraj Allai
Summary: This study investigated the effect of in-package cold plasma (CP) treatment on the quality and shelf life of button mushrooms. The total bacterial count and yeast and mold count in the treated mushrooms decreased significantly after CP treatment. The mushrooms packed in a high oxygen gas atmosphere showed the largest reduction in microbial load. Therefore, in-package CP technology can be used as an effective tool for decontamination and extending the shelf life of button mushrooms.
Article
Food Science & Technology
Tejinder Kaur, Parmjit S. Panesar, Charanjit S. Riar
Summary: This study evaluated the combined effect of hydrothermal treatments and drying temperature on the physicochemical and milling characteristics of foxtail millet. The results showed that these treatments significantly affected the yield and hardness of the millet. Hydrothermal treatments increased decortication yield and reduced brokens, improving the recovery of head grain yield.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Tejinder Kaur, Parmjit Singh Panesar, Charanjit Singh Riar
Summary: The response surface methodology was used to optimize the hydrothermal treatment conditions of foxtail millet, resulting in optimal conditions for the soak-boil and soak-steam methods. Drying kinetics studies were performed on the optimized samples, confirming the suitability of the Midilli model in describing the drying behavior of hydrothermally treated foxtail millet.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Mandeep Singh Sibian, Charanjit Singh Riar
Summary: The aim of this study was to analyze the impact of germination on the composition, nutritional attributes, and amino acid profile of kidney bean. Results showed positive effect of germination on the composition and nutritional value, with a decrease in anti-nutritional factors. Protein content, essential amino acids, and nutritional value increased after germination. The study also revealed improved nutritional value of essential and limiting amino acids.
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
