Article
Food Science & Technology
Yong Cheng, Yanming Guan, Fengxian Guo, Zhaojun Wang, Maomao Zeng, Fang Qin, Jie Chen, Weiwei Li, Zhiyong He
Summary: This study investigated the effects of soybean dietary fibre, microcrystalline cellulose, konjac glucomannan, soluble soybean polysaccharide, and soybean oil on the digestion of maize starch. The results showed that adding appropriate amounts of microcrystalline cellulose, soybean oil, konjac glucomannan, and soluble soybean polysaccharide can slow down the hydrolysis of starch. These findings are important for the development of low glycemic index products using maize starch.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel
Summary: This study evaluates the impact of extrusion cooking conditions and microwave heating on third-generation snacks made from pea and lentil flours. Findings suggest that increasing temperature and moisture content during extrusion, combined with microwave heating, can enhance the physical and thermal properties of the snacks.
Article
Materials Science, Paper & Wood
Ali Afzal, Farooq Azam, Sheraz Ahmad, Zubair Khaliq, Amir Shahzad, Muhammad Bilal Qadir, Abdul Moqeet Hai
Summary: This study aimed to develop biodegradable starch-based fibers using wet extrusion technique, with multiple additives added to study their effect on the fibers' physical properties, mechanical performance and serviceability.
Article
Food Science & Technology
I. Jebalia, G. Della Valle, S. Guessasma, M. Kristiawan
Summary: In this study, models of dense starch-protein composites were obtained by extrusion of pea flour and blends of pea starch and pea protein isolate. The morphology of the composites was examined using microscopy, and their mechanical properties were tested. The results showed that protein aggregates were dispersed in the starch matrix, and increasing particle volume fractions weakened the mechanical properties of the composites. The mechanical behavior of the composites did not follow simple mixing laws, and finite element modeling was able to describe the hardening behavior of the composites.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Faiz-ul-Hassan Shah, Mian Kamran Sharif, Zulfiqar Ahmad, Adnan Amjad, Muhammad Sameem Javed, Raheel Suleman, Dur-e-Shahwar Sattar, Muhammad Amir, Muhammad Junaid Anwar
Summary: This study focused on developing protein- and dietary fiber-enriched, micronutrient-fortified corn snacks using extrusion technology. The results showed that corn snacks with 40/100 g soy flour had the best nutrient profile, with a maximum increase in protein and fiber. The study also found that 100 g of corn snacks could provide a significant percentage of the recommended daily intake for iron, zinc, vitamin A, and vitamin C.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Nafiya Qadir, Idrees Ahmed Wani
Summary: Adding protein and fiber to rice starch can slow down the digestion process, making it a novel approach to cater to the nutritional needs of diabetic individuals.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Niccolo Renoldi, Seyed Hadi Peighambardoust, Donatella Peressini
Summary: Adding rice bran to corn extruded snack products resulted in lower specific volume and hardness, higher crispness, and lower water-holding capacity. The addition of rice bran increased solid-like behavior and elastic interactions. The differences in rheological properties led to a reduced glycemic response in rice bran-enriched snacks.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Omar Delannoy-Bruno, Chandani Desai, Arjun S. Raman, Robert Y. Chen, Matthew C. Hibberd, Jiye Cheng, Nathan Han, Juan J. Castillo, Garret Couture, Carlito B. Lebrilla, Ruteja A. Barve, Vincent Lombard, Bernard Henrissat, Semen A. Leyn, Dmitry A. Rodionov, Andrei L. Osterman, David K. Hayashi, Alexandra Meynier, Sophie Vinoy, Kyleigh Kirbach, Tara Wilmot, Andrew C. Heath, Samuel Klein, Michael J. Barratt, Jeffrey Gordon
Summary: Westernization has led to changing food preferences which have negative health effects, along with increased food insecurity. Dietary fiber intake is beneficial in preventing cardiovascular disease and obesity, but the complex nature of the gut microbiome makes it difficult to define how food ingredients affect its properties. This study aimed to design snacks with different fiber preparations to target specific components of the microbiome in individuals with obesity.
Review
Food Science & Technology
Xiaoyue Huang, Hongsheng Liu, Yue Ma, Shihua Mai, Cheng Li
Summary: Extrusion is a thermomechanical technology widely used in producing starch-based foods. It can modify starch digestibility by altering starch structures, providing opportunities to produce foods with slow starch digestibility.
Review
Gastroenterology & Hepatology
Samantha K. Gill, Megan Rossi, Balazs Bajka, Kevin Whelan
Summary: Dietary fiber has been shown to benefit gastrointestinal health through consumption of unrefined whole foods. Studies have demonstrated that dietary fiber can regulate gut and microbial effects, with important implications for gastrointestinal disorders.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY
(2021)
Article
Food Science & Technology
Diksha Chadha, Owen Young, Don Otter, Rothman Kam
Summary: Friction cooking is a cost-effective new technology that produces products with softer texture, lower expansion ratio, and higher density at lower temperatures compared to traditional extrusion technology. These differences are mainly attributed to the lower temperatures and moisture content used in the friction cooking process.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Zhenjiang Zhou, Fayin Ye, Lin Lei, Siyuan Zhou, Guohua Zhao
Summary: This article provides an updated overview of the evidence, factors, and possible mechanisms of the impacts of soluble dietary fibre (SDF) on starch digestibility. The relationship between SDF and starch digestibility is found to be dependent on the nature of SDF and starch. The mechanisms by which SDF affects starch digestibility include modifying the structure of starch or food, increasing the viscosity of intestinal contents, decreasing the activities of amylolytic enzymes, and regulating the levels of hormones or other metabolites related to starch digestion. Future efforts should focus on gaining a full understanding of the underlying mechanism and obtaining valuable data for designing healthy foods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Markus Nikinmaa, Sari A. Mustonen, Lauri Huitula, Oskar Laaksonen, Kaisa M. Linderborg, Emilia Nordlund, Nesli Sozer
Summary: Extrudates made from 30 different wholegrain oat flour samples were evaluated for their sensory and instrumental properties. The degree of extrudate expansion, density, and hardness varied among the samples. Starch content was positively correlated with degree of expansion, while fat content was correlated with aroma and hardness. Quality indicators such as thousand seed weight and peak viscosity showed significant correlation with expansion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Nuttinee Tangsrianugul, Sornsawan Hongsanyatham, Chutikarn Kapcum, Nongnuch Sungayuth, Natt Boonsanong, Natdanai Somprasong, Siwaporn Meejoo Smith, Taweechai Amornsakchai, Jukkrapong Pinyo, Rungtiwa Wongsagonsup
Summary: This study aimed to evaluate the physicochemical and sensory characteristics of extruded snacks made from corn grits and pineapple stem starch enriched with oyster mushroom powder. The results showed that increasing levels of oyster mushroom powder led to changes in various properties of the extruded snacks, including bulk density, hardness, color, cell wall thickness, phenolic content, antioxidant activity, expansion ratio, lightness, and yellowness values. Sensory evaluation revealed that extruded snacks with 5% oyster mushroom powder had the highest preference levels for all sensory attributes.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Na-Na Wu, Cong-Cong Qiao, Xiao-Hong Tian, Bin Tan, Yong Fang
Summary: The study found that adding dietary fiber extracted from extruded rice bran can inhibit the aging of rice starch, and its inhibitory effect is superior to dietary fiber extracted from un-extruded rice bran.
FOOD HYDROCOLLOIDS
(2021)
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
Arturo B. Soro, Sajad Shokri, Iolanda Nicolau-Lapena, Daniel Ekhlas, Catherine M. Burgess, Paul Whyte, Declan J. Bolton, Paula Bourke, Brijesh K. Tiwari
Summary: This review highlights the challenges of using UV-LED technology as a disinfection strategy in the food chain. It discusses the stress-related mechanisms induced by UV-LED exposure in microorganisms and their impact on food quality. The findings suggest that UV-LEDs can effectively inactivate foodborne pathogens and spoilage microorganisms, but more research is needed to evaluate their effectiveness in improving food safety and understand the potential consequences of UV-LED exposure in different microorganisms at various wavelengths. Moreover, attention should be given to the underlying mechanisms of quality changes induced by UV-LEDs.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(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.
Review
Food Science & Technology
Vishal Ratanpaul, Roger Stanley, Charles Brennan, Rajaraman Eri
Summary: The effects of dietary fibre on gut microbiota and colonic markers of health have been extensively studied, but most of the evidence is based on limited faecal analysis or in vitro models. There is a need to understand the effects of different fibres on different bacterial species and changes along the GI tract in the context of a normal dietary pattern.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Eyad Aoudeh, Emel Oz, Hasim Kelebek, Charles Brennan, Naushad Ahmad, Tahra Elobeid, Fatih Oz
Summary: The study investigated the quality characteristics of fresh garlic and black garlic under different ageing temperatures and durations, analyzing their water content, pH, antioxidant activity, and sugar contents. The ageing process resulted in a decrease in water content and pH value, while enhancing antioxidant activity and increasing glucose, fructose, sucrose, and reducing sugar content.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
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
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)
