Article
Chemistry, Applied
Ting He, Kai Wang, Lei Zhao, Yan Chen, Wanxia Zhou, Fangmei Liu, Zhuoyan Hu
Summary: This study demonstrates that longan seed polyphenols (LSPs) interact with starch via non-covalent bonds, affecting the structure and digestion properties of starch. The results show a significant inhibitory effect of LSPs on the digestion of maize starch, reducing amylose content and enthalpy change.
CARBOHYDRATE POLYMERS
(2021)
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
Food Science & Technology
Yan-Bin Tan, Jie-Ying Wei, Yi-Fan Tang, Yu-Tong Ye, Lei Wang, Li-Jun Yang, Zhong-Xiu Chen
Summary: Starch is an ideal wall material for controlled release in oral delivery systems, but its poor mechanical behavior and high water permeability can be improved by modifying its amphiphilic nature through the use of surfactants. This study found that non-ionic surfactants (such as Tween) generally reduced the viscosity of starch, while saturated medium-chain ionic surfactants (such as NaFA) greatly increased the viscosity and rheological modulus of starch, and both surfactants inhibited starch digestion.
Article
Chemistry, Applied
Lisheng Qian, Yao Yao, Cheng Li, Feifei Xu, Yinin Ying, Zongqing Shao, Jinsong Bao
Summary: The study investigated the fine structure-function relationships of tea seed starches from seven cultivars, revealing differences in physicochemical properties such as amylose content, peak gelatinization temperature, and relative crystallinity. These factors play important roles in determining the quality and applications of tea seed starch.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Josephine Yee, Laura Roman, Joana Pico, Andres Aguirre-Cruz, Luis Arturo Bello-Perez, Eric Bertoft, Mario M. Martinez
Summary: This study analyzed the starch from six Musa cultivars and found significant differences in starch structure among them, including differences in amylose ratio, amylose branching degree, and the average length of long amylose unit chains. The cultivar Manzano, in particular, showed a dramatically lower extension of in vitro starch digestion compared to other cultivars.
FOOD HYDROCOLLOIDS
(2021)
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
Sai Li, Shiting Dong, Guihong Fang, Yacheng Hao, Qunyu Gao
Summary: This study investigated the contribution of molecular structure to the digestibility of jackfruit seed starches (JSS) using chemical surface gelatinization. The starches were subjected to varying degrees of gelatinization, and their structure features and in vitro digestion were studied. The remaining JSS granules exhibited a rough surface with a lamella structure, and the distribution of amylose content was slightly higher in the middle layer. The resistant starch content of JSS granules showed a decrease from the periphery to the core, consistent with the distribution of relative crystallinity. JSS granules with higher degrees of gelatinization exhibited lower gelatinization temperature and enthalpy.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Xiangfu Jiang, Jianyi Wang, Lanxin Li, Baodong Zheng, Shuyi Zheng, Xu Lu
Summary: The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment was examined. The LS-CA complex showed more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. LS-CA had better gelatinization and starch crystalline structure degradation compared to LS, leading to increased thermal stability. The presence of LS-CA complex improved the slow-digestion property of lotus seed starch by increasing resistant and slowly digested starch, and chlorogenic acid inhibited α-amylase activity to slow starch digestion.
Article
Chemistry, Applied
Xiaodan Shi, Manling Yu, Hongmei Yin, Lianxin Peng, Yanan Cao, Shaoyun Wang
Summary: The study investigated the effects of adding jicama non-starch polysaccharides (PEP-3P & PEP-6P) with different molecular structures on the structure, gelatinization properties, and in vitro digestibility of gelatinized oat starch (OS). The results showed that the addition of PEPs did not significantly affect the swelling power, solubility, crystalline shape, and apparent viscosities of the starch. However, it increased thermal resistance, gel strength, and the proportion of amorphous area, while decreasing the content of rapidly digestible starch (RDS).
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Ting He, Lei Zhao, Yan Chen, Xin Zhang, Zhuoyan Hu, Kai Wang
Summary: The study found that longan seed polyphenols (LSPs) significantly suppressed blood glucose response in mice in a dose-dependent manner. By inhibiting the activity of alpha-amylase through hydrogen bonding and van der Waals forces, LSPs changed the secondary structure of the enzyme, leading to reduced enzyme activity. This suggests the potential application of LSPs as a hypoglycemic agent in functional foods.
Article
Food Science & Technology
Karen Cristina Guedes Silva, Ana Isabel Bourbon, Lorenzo Pastrana, Ana Carla Kawazoe Sato
Summary: Bioactive carrier systems made from natural and biodegradable compounds have a wide range of applications in the food and drug industry, including protection, controlled delivery, texture modification, and lipid incorporation. This study aimed to produce emulsion-filled hydrogels using sonication and ionic gelation, containing potato starch, low alginate concentration, and gelatin. The chemical and physical structure of the hydrogels were evaluated, showing differences in FTIR spectra and hardness between gelatinized and non-gelatinized starch hydrogels. Digestion assay suggested different degradation mechanisms for the hydrogels.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Li Xu, Hong Zhu, Cuiping Yi
Summary: In this study, complex gels of fermented indica rice starch (FIRS) and soybean protein isolate (SPI) were prepared to investigate the relationship between gel characteristics and digestive properties. The results showed that adding 9% SPI increased the resistant starch content and decreased the glycemic index of the system. Gel characteristics analysis revealed that adding SPI enhanced the gel strength of FIRS and improved its gelatinization stability. Rheological properties analysis indicated that hydrophobic, hydrogen bonding, and electrostatic interactions were at play between FIRS and SPI, with hydrophobic interaction being the most prominent. Furthermore, fractionation of SPI into its 11S and 7S globulin components demonstrated their different contributions to viscoelasticity and starch order.
FOOD HYDROCOLLOIDS
(2023)
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
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)
Article
Chemistry, Applied
Abayomi Ajala, Lovedeep Kaur, Sung Je Lee, Jaspreet Singh
Summary: This study investigates the microstructure, hydration kinetics, and digestion characteristics of New Zealand pea varieties under pre-and-post starch gelatinization conditions. The results reveal correlations between cell wall thickness, starch granule number, and fiber content with starch hydrolysis of the pea varieties.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Fang Fang, Shahid Ahmed Junejo, Kai Wang, Xinquan Yang, Yang Yuan, Bin Zhang
Summary: This paper reviews the impact of dietary fibre on gut health, focusing on changes in gut microbiota and metabolite production. The study examines natural and fabricated fibre matrices and their effects on gut microbiota modulation. It concludes that the physical form and structure of dietary fibre matrix play a role in shaping the gut microbiome and promoting beneficial bacteria growth.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Runkang Qiu, Kai Wang, Han Tian, Xuwei Liu, Guang Liu, Zhuoyan Hu, Lei Zhao
Summary: This study investigates the 3D printability, rheological properties, and microstructure of bigel inks containing different fractions of beeswax oleogel. The results show that the ink with 80% oleogel fraction (BG5) exhibits the best printing precision and extrudability. Furthermore, BG5 demonstrates a smooth extrusion, fast recovery time, and self-supportability due to its high yield stress, complex modulus, and gel strength.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Xuwei Liu, Carine Le Bourvellec, Jiahao Yu, Lei Zhao, Kai Wang, Yang Tao, Catherine M. G. C. Renard, Zhuoyan Hu
Summary: This article comprehensively explores the challenges, future trends, and solutions for postharvest and processing of fruits and vegetables (F&Veg) in order to promote their consumption and sustainable development. There is a need for transformative aspects in small-scale innovative processing, consumer relations, and integration into the bioeconomy.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Xin Zhang, Lei Zhao, Wanxia Zhou, Xuwei Liu, Zhuoyan Hu, Kai Wang
Summary: This study investigated the multilevel structures, thermal and digestion properties of litchi seed starches from six varieties, providing insights into their distinct characteristics and potential applications in various industries. The results showed that different varieties of litchi seed starch had similar appearances and crystalline structures, but varied in size distributions and gelatinization properties. However, variety did not play a major role in regulating the digestibility of cooked litchi seed starch.
Article
Engineering, Chemical
Dongwei Wang, Kai Wang, Lei Zhao, Xuwei Liu, Zhuoyan Hu
Summary: Food-grade Pickering emulsions stabilized by high pressure homogenization (HPH)-modified longan shell cellulose nanofiber (LSCNF) were developed to control the release of free fatty acid (FFA) in baked foods. The modified LSCNF exhibited higher viscosity and improved interfacial properties. The emulsions stabilized by LSCNF showed gel behavior and good recovery properties, making it a suitable fat replacement in biscuits to enhance the dough texture and inhibit FFA release during digestion.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Dongwei Wang, Xuwei Liu, Kai Wang, Lei Zhao, Yao Wang, Xin Zhang, Zhuoyan Hu
Summary: Pomace, a by-product, can be improved by high pressure homogenisation (HPH), enzymatic hydrolysis (EH), and high hydrostatic pressure (HHP) modifications to enhance its functional properties as litchi pomace insoluble dietary fibre (LPDF). The modifications changed the microstructure of LPDF, resulting in more porous structures. HPH modification exhibited significant effects on water holding, water swelling, and oil retention capabilities of LPDF, as well as increased total phenol content and antioxidant activity. The modified LPDFs' diverse structural features and strong affinity contribute to its functional properties, such as starch digestion inhibition.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Yu Zeng, Wenyi Zhou, Jiahao Yu, Lei Zhao, Kai Wang, Zhuoyan Hu, Xuwei Liu
Summary: Non-extractable phenolic compounds (NEPs), also known as bound phenolic compounds, are an important component of polyphenols with various health benefits. They have shown antioxidant, anti-inflammatory, anti-aging, anti-cancer, and hypoglycemic activities, making them a natural and green alternative to synthetic antioxidants.
Article
Chemistry, Applied
Ting He, Xin Zhang, Lei Zhao, Jincheng Zou, Runkang Qiu, Xuwei Liu, Zhuoyan Hu, Kai Wang
Summary: This study investigated the effect of insoluble dietary fiber (IDF) from wheat bran on starch digestion in vitro and explored the underlying mechanisms of IDF's inhibition towards a-amylase. The results showed that IDF significantly slowed down starch digestion and reduced digestible starch content. The enzyme inhibition kinetics revealed that IDF acted as a mixed-type inhibitor to a-amylase, binding to the enzyme and causing alterations in its secondary structure. This interaction hindered the enzyme's activity and prevented it from capturing substrates. These findings have implications for the use of IDF in functional foods for managing postprandial blood glucose.
Article
Food Science & Technology
Dongwei Wang, Yani Deng, Xiao Chen, Kai Wang, Lei Zhao, Zichen Wang, Xuwei Liu, Zhuoyan Hu
Summary: This study investigated the effects of three Lactobacillus Plantarum strains on the aroma profiles of pasteurized litchi juice. The results showed that pasteurization weakened the flavor profile of the juice, while LP fermentation effectively promoted flavor formation. Moreover, the combination of GC-IMS and GC-MS analysis provided a better understanding of the impact of pasteurization and fermentation on the aroma of litchi juice.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Dongwei Wang, Yani Deng, Lei Zhao, Kai Wang, Dongmei Wu, Zhuoyan Hu, Xuwei Liu
Summary: This study aimed to explore the potential of GABA and fermented litchi juice enriched with GABA (FLJ) in protecting against obesity in a high-fat diet mouse model. Supplementation of GABA and FLJ showed an anti-obesogenic effect by reducing body weight gain, fat accumulation, and oxidative damage, and improving serum lipid profile and hepatic function. Sequencing of fecal samples indicated that GABA and FLJ intervention had different regulatory effects on gut microbiota dysbiosis induced by the high-fat diet.
