Article
Food Science & Technology
Hsin-Hui Huang, Hung-Ju Liao
Summary: This study investigates the molecular structural evolution and digestion kinetics of starch nanoparticles from green banana during digestion. The results show that the nanoparticles undergo distinctive changes in size and surface roughness, with a decrease in average molecular weight and polydispersity. The nanoparticles exhibit a B-type polymorph and their crystallinity decreases with digestion duration. The increased short-range molecular order during the initial digestion phase strengthens enzymatic resistance.
FOOD RESEARCH INTERNATIONAL
(2023)
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.
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
Chemistry, Applied
Xiaoyan Tan, Changfeng Li, Yeming Bai, Robert G. Gilbert
Summary: This study investigates the effects of protein fractions with different digestion properties on starch digestibility in chickpea seed. The results show that the major insoluble proteins affecting starch hydrolysis are the glutelin-like and globulin-like fractions. The content of the globulin-like fraction is negatively correlated with starch digestibility.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Dan Li, Xiaolin Yao, Yongli Yang, Guifang Cao, Gaoyang Yi
Summary: This study investigated the effect of chlorogenic acid (CA) on starch digestibility and fermentability. The results showed that WS-CA complexes had a looser gel matrix and higher solubility and swelling power. The addition of CA significantly reduced the digestive rate of gelatinized WS and increased the proportion of resistant starch (RS). After fermentation, the residual WS-CA complexes induced the production of short-chain fatty acids and promoted the growth of beneficial gut microbiota.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Pritha Biswas, Priyadharshini Jayaseelan, Mohan Das, Antara Sikder, Koel Chaudhury, Rintu Banerjee
Summary: This study aims to increase the resistant starch content of semolina flour through enzymatic process, and the results show that the modified semolina flour has the potential to be used as a functional ingredient.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Review
Food Science & Technology
Priscila Bredariol, Fernanda Maria Vanin
Summary: The industries and bakeries producing bread play a significant role in the global economy, with the baking process affecting the characteristics of the final product, requiring further research and guidance.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Food Science & Technology
Perla A. Magallanes-Cruz, Luisa F. Duque-Buitrago, Nina del Rocio Martinez-Ruiz
Summary: This review analyzed the characteristics, functional properties, and potential applications of native and modified starches from underutilized seeds. Starch from seeds had yields above 30%, with MSS and RSS showing higher thermal resistance and lower tendency to retrograde. Chemical and physical modifications improved the functional properties of RSS, WSS, QSS, and MSS. WSS and QSS had low digestibility, while ASS, MSS, PCSS, and HMT-QSS had higher resistant starch content.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Xia Liu, Liujing Li, Jinglin Yu, Les Copeland, Shujun Wang, Shuo Wang
Summary: The study found that at low alpha-amylase activity, the degree of gelatinization is a major determinant for the binding affinity and catalytic efficiency of alpha-amylase to starch, and thus affects the digestion rate of starch. Among the three types of starch studied, lotus seed starch showed a much greater increase in hydrolysis rate and catalytic efficiency as the degree of gelatinization increased.
Article
Biochemistry & Molecular Biology
Babatunde Olawoye, Oladapo Fisoye Fagbohun, Oyekemi Olabisi Popoola, Saka Olasunkami Gbadamosi, Charles Taiwo Akanbi
Summary: In this study, cardaba banana starch was modified using various methods and the properties of both the modified and native starch were evaluated. The results showed that modification significantly influenced the properties of the starch and improved its suitability for food processing.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Jyoti Semwal, M. S. Meera
Summary: Papain-pretreated sorghum grains were modified using pullulanase and infrared irradiation to reduce starch digestibility. The combination of pullulanase (1 U/ml/5h) and IR (220°C/3 min) treatment showed the best synergistic effect, producing modified corneous endosperm starch with a hydrolysis rate of 0.022, a hydrolysis index of 42.58, and a potential digestibility of 0.468. The modification increased the amylose content and crystallinity of the starch, but decreased its swelling power, solubility index, and pasting properties. The combination of debranching and infrared treatment can be an efficient method to produce tailor-made starch for food industries.
Review
Food Science & Technology
Adriana Mejia Teran, Carla Maria Blanco-Lizarazo
Summary: This review discusses the protein interactions in the design of starch-based foods, showing that adding protein can decrease gelatinisation, gelation, and viscosity of food matrices, as well as reduce hydrolysis and starch digestibility rate. Other components such as phenolic compounds also have effects on these interactions.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2021)
Review
Food Science & Technology
Tai Van Ngo, Sandra Kusumawardani, Kannika Kunyanee, Naphatrapi Luangsakul
Summary: The interaction between starch and polyphenolic compounds has a positive impact on health, as it can reduce starch digestion rate and enhance nutritional value. This interaction can alter the properties of food through the formation of complexes, providing a theoretical basis for the development of novel functional foods. Further research is needed to improve the application of starch-polyphenol complexes in the food industry.
Review
Biochemistry & Molecular Biology
Wenwen Yu, Xianglong Zhou, Cheng Li
Summary: This review critically evaluates four commonly applied empirical first-order kinetics models for studying in vitro starch digestograms, indicating their assumptions and appropriate applications in different food systems. Understanding these assumptions can help improve the selection of an appropriate mathematical model for studying in vitro starch digestion characteristics.
Article
Biochemistry & Molecular Biology
Luigi Moriconi, Elena Vittadini, Anita R. Linnemann, Vincenzo Fogliano, Ruth T. Ngadze
Summary: Blended complementary foods from cereals and high-protein sources are used to cope with infants' malnutrition. Our results demonstrate that a combination of strategies and technologies is needed to balance nutritional and physical quality.
Article
Chemistry, Applied
Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
FOOD HYDROCOLLOIDS
(2017)
Article
Food Science & Technology
Hye In Kim, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
FOOD SCIENCE AND BIOTECHNOLOGY
(2017)
Article
Food Science & Technology
Hyeon Jeong Yoo, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Chemistry, Applied
Sae Mi Nam, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
Article
Chemistry, Multidisciplinary
Chinwoo Kwon, Ha Ram Kim, Tae Wha Moon, Seung Hyun Lee, Chang Joo Lee
JOURNAL OF CHEMISTRY
(2019)
Article
Food Science & Technology
Joo Hee Lim, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
JOURNAL OF FOOD SCIENCE
(2019)
Article
Chemistry, Applied
Ha Ram Kim, Jung Sun Hong, A-Reum Ryu, Hee-Don Choi
Article
Biochemistry & Molecular Biology
Jong Hee Na, Ha Ram Kim, Yang Kim, Joon Seol Lee, Hyun Jin Park, Tae Wha Moon, Chang Joo Lee
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Chemistry, Applied
Ha Ram Kim, Seung Jun Choi, Hee-Don Choi, Cheon-Seok Park, Tae Wha Moon
Article
Food Science & Technology
Min Hyeock Lee, Ha Ram Kim, Woo Su Lim, Min-Cheol Kang, Hee-Don Choi, Jung Sun Hong
Summary: The study found that complexes formed between debranched wheat starch and fatty acids exhibit different characteristics depending on the chain length of the fatty acid, with the debranched wheat starch-stearic acid complex having the highest fatty acid content and helical structure. Long-chain fatty acids resulted in a more distinct structure in the complexes compared to short-chain fatty acids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Kyu Tae Han, Ha Ram Kim, Tae Wha Moon, Seung Jun Choi
Summary: The study found that sonication can induce partial depolymerization of starch structures and induce appropriate changes for retrogradation, resulting in higher relative crystallinity and resistant starch content. Temperature-cycled storage accelerates retrogradation compared to isothermal storage, with sonication further increasing the rate of retrogradation.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Ha Ram Kim, Gyeong A. Jeong, Ji-Eun Bae, Jung Sun Hong, Hee-Don Choi, Chang Joo Lee
Summary: The effects of immersion time on the physicochemical properties and resistant starch formation of malic acid-treated rice were investigated. The study found that 12 hours of immersion time maximized the resistant starch content.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Ho-Young Park, A-Reum Ryu, Ha Ram Kim, Kwang-Soon Shin, Jung Sun Hong, Hee-Don Choi
Summary: The study found that citrus peel hydrolysates can effectively inhibit the retrogradation process of bread, thus improving the quality of food products.
Article
Food Science & Technology
Soyun Sung, Ha Ram Kim, Cheon-Seok Park, Seung Jun Choi, Tae Wha Moon
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2020)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
