Article
Food Science & Technology
Zhongyue Tang, Jin Fan, Jintao Yang, Lu Liu, Laping He, Wei Zhang, Xuefeng Zeng, Likang Qin
Summary: The study found that UG and HPH treatments had significant effects on the particle size, rheological properties, texture, in vitro starch digestibility, and multiscale structure of SRB, resulting in improvements in elasticity, specific volume, and starch hydrolysis rate.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Min Huang, Xing Li, Liqin Hu, Zhengwu Xiao, Jiana Chen, Fangbo Cao
Summary: The consumption of good tasting rice has substantially increased in China as living standards improve, but excessive intake of soft-textured white rice may increase the risk of developing type II diabetes. This study found that brown rice processed from suitable cultivars has both acceptable texture and improved health benefits.
SCIENTIFIC REPORTS
(2021)
Review
Food Science & Technology
Zihang Cheng, Dongling Qiao, Siming Zhao, Binjia Zhang, Qinlu Lin, Fengwei Xie
Summary: Dietary intervention plays an important role in regulating metabolic syndrome, and whole grain rice, rich in dietary fiber and bioactive compounds, has the ability to regulate glucose and lipid metabolism. This review examines the factors affecting the starch digestibility of whole grain rice and discusses the correlation between the intake of whole grain rice or its products and the reduction in blood glucose and lipid levels, as well as the incidence of diabetes and obesity. Information on developing healthy whole grain rice products is also provided.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Agriculture, Dairy & Animal Science
Felina P. Y. Tan, Li Fang Wang, Jun Gao, Eduardo Beltranena, Thava Vasanthan, Ruurd T. Zijlstra
Summary: The experiment compared the digestibility of starch, fiber, gross energy, crude protein, and amino acids in various grains fed to growing pigs. The study found that hindgut fermentation of starch and fiber was greater in pulse grains than in cereal grains, leading to a greater digestible energy value despite lower ileal digestible energy for pulse grains compared to cereal grains.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Hongzhen Jiang, Anpeng Zhang, Xintong Liu, Jingguang Chen
Summary: Grain size is an important trait in rice, controlled by multiple genes. Recent studies have identified several genes/QTL related to grain size through cloning and association analysis, revealing the regulation mechanism. These findings provide theoretical basis for improving rice yield and breeding superior varieties.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Yongfang Tang, Wang Chen, Hong Zhu, Cuiping Yi, Jieyao Yuan, Yanlan Liu, Zuyin Li, Hao Cheng
Summary: This study investigated the changes in digestibility and starch structure of indica rice during fermentation by Lactobacillus plantarum. The results showed that the glycemic index of the rice decreased, and the content of slowly digestible starch and resistant starch increased after fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Plant Sciences
Ke Chen, Andrzej Lyskowski, Lukasz Jaremko, Mariusz Jaremko
Summary: Grain weight is a major factor determining the single plant yield production of rice and other cereal crops, influenced by multiple molecular and genetic aspects; research has revealed important biological pathways contributing to grain weight, and accelerating molecular breeding is becoming an emergent and critical task for agronomists; leveraging gene editing technologies and structural studies is highlighted for future rice breeding applications.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Food Science & Technology
Kunlun Liu, Mengru Ning
Summary: The protein obtained from selenium-enriched germinated brown rice (Se-GBR) showed higher antioxidant activity compared to germinated brown rice (GBR), but this activity was reduced significantly by the addition of citric acid, metal ions, and salt ions. Different cooking methods did not affect protein content significantly, but high pressure and microwave cooking led to decreased protein digestibility. Food processing methods should be carefully considered to maintain the nutritional properties of Se-GBR and GBR proteins effectively.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Zhengyu Jin, Yaoqi Tian
Summary: This study investigates the effects and possible mechanisms of rice peptides (RP) with different molecular weights on the structure, thermal properties, and in vitro digestibility of cooked rice starch. The results show that all peptides slowed the digestion of rice starch in a concentration-dependent manner. The addition of RP improved the thermal stability of the starch and reduced the amount of leached amylose, while also improving the compactness of the aggregated structure and hindering the enzymatic hydrolysis of starch.
NPJ SCIENCE OF FOOD
(2022)
Article
Biochemistry & Molecular Biology
Ting Liu, Binjia Zhang, Lili Wang, Siming Zhao, Dongling Qiao, Liang Zhang, Fengwei Xie
Summary: The study demonstrates that microwave reheating can increase the digestion resistance of cooked rice, and the variation in microwave power under different water contents affects the types of starch in rice.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Huiyi Bao, Qing Liu, Yueyue Yang, Lulian Xu, Kunfu Zhu, Zhengyu Jin, Aiquan Jiao
Summary: This study investigated the effects of different protein sources (rice protein: RP, soybean isolate protein: SPI, and whey concentrate protein: WPC) on the structure, digestibility, and enzyme activity of extruded rice starch. The addition of these proteins reduced starch digestibility and inhibited amylase activity. The results showed that exogenous proteins interacted with starch and improved the ordered structures in the extrudates.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Plant Sciences
Cong Gao, Xiuru Zhu, Shuai Lu, Jingbiao Xu, Rong Zhou, Jianying Lv, Yaoyu Chen, Yunying Cao
Summary: In this study, the effects of OsCIPK17 gene on agronomic traits, photosynthetic parameters, transcriptome, and gene expression were analyzed using mutant cipk17 and Nipponbare in field experiments. The results showed that OsCIPK17 was expressed in multiple organs and involved in root, stem, and leaf growth. Knockout of OsCIPK17 resulted in a decrease in grain filling rate and final grain weight, as well as reduced efficiency of Photosystem II. Enrichment analysis and fluorescence analysis further confirmed the functions of OsCIPK17 in photosynthesis and metabolism-related gene expression.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Li Hu, Weilan Chen, Wen Yang, Xiaoling Li, Cheng Zhang, Xiaoyu Zhang, Ling Zheng, Xiaobo Zhu, Junjie Yin, Peng Qin, Yuping Wang, Bingtian Ma, Shigui Li, Hua Yuan, Bin Tu
Summary: The study identified the OsSPL9 gene as a key regulator of grain yield in rice, affecting grain number per panicle by activating other genes and controlling panicle branching. Haplotypes Hap3 and Hap4 of OsSPL9 were found to be favorable for high grain number breeding in rice.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Food Science & Technology
Hongyan Li, Zhijun Chen, Yifan Mu, Ruolan Ma, Laxi Namujila, Minghai Fu
Summary: This study investigated the effects of processing on the starch structure, textural, and digestive property of millets used in Horisenbada, a traditional Mongolian food. The results showed that baking reduced the digestibility of millets, steaming increased the digestibility, and soaking had a similar digestive property with raw millets.
Article
Chemistry, Applied
Cuiping Yi, Li Xu, Chen Luo, Hailun He, Xiaojuan Ai, Hong Zhu
Summary: This study suggests that whole-grain brown rice gel (BRG), after in vitro digestion and fermentation, can regulate obesity by modifying gut bacteria. BRG gel reduces starch expansion and viscosity, increases short-chain fatty acid production, improves gut microbial community uniformity, and adjusts the abundance of beneficial and harmful bacteria in the gut.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Sunantha Ketnawa, Florencio Collado Reginio Jr., Thuengtung Sukanya, Yukiharu Ogawa
Summary: Phenolic compounds, found in plants, are important in human diet due to their antioxidant properties and potential health benefits. Research has shown that digestion enzymes and pH conditions during simulated digestion can impact the bioaccessibility and availability of phenolic antioxidants and their corresponding antioxidant activities.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Lovedeep Kaur, Boning Mao, Akashdeep Singh Beniwal, Abhilasha, Ramandeep Kaur, Feng Ming Chian, Jaspreet Singh
Summary: This review examines the factors affecting protein digestibility, including protein source, structure, processing, and modification, with a focus on the impact of non-protein components in the food matrix.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Oscar O. Romero-Chapol, Abigail Varela-Perez, Ana G. Castillo-Olmos, Hugo S. Garcia, Jaspreet Singh, Pedro J. Garcia-Ramirez, Rubi Viveros-Contreras, Claudia Y. Figueroa-Hernandez, Cynthia Cano-Sarmiento
Summary: This study aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG) and evaluate their cell viability under different conditions. The results showed that the capsules provided higher cell protection in vitro and maintained high cell viability during storage. Additionally, the encapsulated probiotics added to different foods also exhibited high cell viability. This study suggests a potential method for preserving probiotics.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Tianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, Hiroaki Aoyama, Jaspreet Singh
Summary: Meat analogue is a sustainable food made primarily from plant proteins, and hybrid meat, a next generation meat analogue prepared by combining plant and animal proteins, is nutritionally superior. This study focused on 3D printing of hybrid meat analogues using plant and animal protein-based formulations. The addition of chicken mince paste to pea protein isolate improved the printability and texture of the 3D printed chicken nugget.
Review
Agronomy
Lucas Avila do Nascimento, Abhilasha Abhilasha, Jaspreet Singh, Moacir Cardoso Elias, Rosana Colussi
Summary: This review examines the factors influencing grain germination and its impact on the nutritional properties and digestion behavior of rice grains. Germination can change the nutrient content of rice grains and negatively affect protein digestibility. Regardless of germination conditions, the concentration of bioactive compounds in rice grains increases. Germination promotes nutrient complexation, which interferes with the digestion of macronutrients in rice.
Article
Food Science & Technology
Abigail Varela-Perez, Oscar O. Romero-Chapol, Ana G. Castillo-Olmos, Hugo S. Garcia, Mirna L. Suarez-Quiroz, Jaspreet Singh, Claudia Y. Figueroa-Hernandez, Rubi Viveros-Contreras, Cynthia Cano-Sarmiento
Summary: The development of functional foods containing probiotic bacteria is essential for improving and maintaining health. This study successfully developed and characterized sodium alginate capsules loaded with Lactobacillus gasseri. The capsules exhibited high cell viability in both in vitro gastrointestinal conditions and during storage in apple juice. The results demonstrated the effectiveness of the encapsulation process in preserving the viability of probiotic bacteria.
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)
Article
Chemistry, Applied
Ruwanthi Premathilaka, Ali Rashidinejad, Matt Golding, Jaspreet Singh
Summary: Flavonoids have therapeutic effects and can potentially be used as a complementary therapy for COVID-19. However, their low solubility, permeability, and susceptibility to oxidation, as well as undesirable sensory attributes, make it challenging to directly incorporate them into food. Encapsulating/ protecting flavonoids can help maintain their bioactivity and overcome these challenges.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Abhilasha Abhilasha, Lovedeep Kaur, John Monro, Allan Hardacre, Jaspreet Singh
Summary: This study evaluated the effect of hydrothermal treatment of whole wheat grains followed by cold storage on the resulting grains, flakes, and flour characteristics. Cold storage significantly reduced the extent of starch hydrolysis, while the treatment temperature enhanced the degree of gelatinisation of the resulting flour. Cold storage, however, resulted in changes in these properties due to starch retrogradation. This study suggests that hydrothermal pre-treatment and low-temperature storage may reduce starch digestibility and contribute to the development of low glycemic impact grain products.
Article
Engineering, Chemical
Wei Qin, Ryutaro Yamada, Takuya Araki, Yukiharu Ogawa
Summary: The effect of manufacturing system scale on the functional properties of green tea was investigated. The results showed that green tea leaves processed by larger systems had lower functional properties in hot water extracts compared to those processed by smaller systems. This was due to the incomplete rolling conditions of tea leaves in larger manufacturing systems. These differences affect the preservability and extractability of the chemical components of the green tea leaves. Our findings provide useful information for producing better functional green tea infusions.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agronomy
Zhao-jun Wang, Hong Liu, Fan-kui Zeng, Yan-chen Yang, Dan Xu, Yu-Ci Zhao, Xiao-feng Liu, Lovedeep Kaur, Gang Liu, Jaspreet Singh
Summary: Potatoes play an important role in ensuring food security, and China is the world's largest potato producer. This paper provides an overview of the latest developments in the Chinese potato processing industry and highlights the need for more scientific research to develop novel potato-based healthy foods.
Review
Food Science & Technology
Abayomi Ajala, Lovedeep Kaur, Sung Je Lee, Jaspreet Singh
Summary: This study reviewed the two forms of legume seed microstructure (cotyledon cells and pulse flour) generated during processing and their impact on starch digestion properties. The findings showed that the interactions between microstructural features differ and affect the functionality of legumes and their processed products. The intactness of the seed microstructure is a significant factor that affects the rate of starch digestion in whole pulse-based food ingredients.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Masatsugu Tamura, Yuka Suzuki, Takahiro Saito
Summary: This study aimed to evaluate the changes in composition, texture, and starch digestibility of non-waxy Japonica rice varieties preferred by Japanese consumers during storage. The results showed that there were significant differences between varieties, storage periods, and interactions in terms of freshness, pH, color reaction, total and resistant starch content. Yudai 21 had higher adhesiveness and overall adhesiveness than Koshihikari and Milky Queen, and the starch hydrolysis equilibrium concentration showed a significant correlation with pH. The estimated glycemic index (eGI) was significantly affected by variety, with Koshihikari having the highest eGI and Yudai 21 having the lowest.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Masatsugu Tamura, Chisato Kumagai, Yukiharu Ogawa
Summary: The relationship between the tissue structure of rice grains prepared using stepwise degrees of polishing (DOP) and starch digestibility was investigated in this study. The results showed that the starch digestibility of cooked stepwise polished rice grains was not affected by the DOP. The findings of this study are important for the development of agricultural machinery products that solve problems related to the control of glycemic index (GI) of rice and rice products.
FOOD HYDROCOLLOIDS FOR HEALTH
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
