Article
Food Science & Technology
Yuanyuan Deng, Chunxiang Lai, Yan Zhang, Pengfei Zhou, Guang Liu, Xiaojun Tang, Ping Li, Zhihao Zhao, Mingwei Zhang, Zhencheng Wei
Summary: Several pretreatment methods, including sodium chloride steeping, hot blanching, and freeze-thawing, were used to improve the physicochemical properties of dried longan pulps. The results showed that these methods reduced moisture content, increased hardness, and decreased browning in dried longan pulps. Ultrasound and microwave pretreatment methods increased phenolic contents and antioxidant capacity. The use of hot blanching before hot air drying was recommended to improve efficiency and quality.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Haibo Lan, Claudia Nunes, Guido R. Lopes, Kai Wang, Lei Zhao, Manuel A. Coimbra, Zhuoyan Hu
Summary: The polysaccharides found in longan pulp have immunomodulatory effects, affecting the production of various immune response factors and inhibiting inflammatory responses. Different responses were observed depending on the molecular weight of the glucans, suggesting a potential role in immune regulatory pathways.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Yu Xiao, Mingzhu Zheng, Shuang Yang, Zhaofeng Li, Meihong Liu, Xinbiao Yang, Nan Lin, Jingsheng Liu
Summary: With the increase of proanthocyanidins content, the solubility and swelling power of starch will increase, the pasting properties will change, and the structure of starch will also change. Proanthocyanidins will reduce the ordered degree of starch, enhance the hydrogen bonding in the system, and reduce the digestibility of starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Shuxin Ye, Jiabin Qin, Abel Wend-Soo Zongo, Jing Li, Hongshan Liang, Bin Li
Summary: This study investigated the physicochemical properties, phenolic content and in vitro digestion profile of Chinese black rice under gradient milling treatment. The results showed that cooked rice flour had higher rapidly digestible starch and lower resistant starch contents compared to uncooked rice. In addition, the microstructure and phenolic compounds in the solid matrix were observed during different treatments or digestion stages. The identification of phenolic constituents contributed to a better understanding of the function and nutritional value of Chinese black rice.
Article
Biochemistry & Molecular Biology
Jiasong Liu, Qing Liu, Yueyue Yang, Shuna Zhao, Zhengyu Jin, Kunfu Zhu, Lulian Xu, Aiquan Jiao
Summary: The study found that whey protein isolate has a significant impact on the digestion and physicochemical properties of potato starch, mainly through hydrophobic interactions, hydrogen bonding, and enzyme activity inhibition.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Jiashui Wang, Yanxia Li, Zhiqiang Jin, Yunjiang Cheng
Summary: This study compared the physicochemical and functional properties of starches from eight cultivars of avocado seeds. The results showed that the amylose content, morphology, granule size, and crystalline structure of the starches varied slightly among the different avocado varieties. However, the pasting, solubility, and thermal properties differed significantly. Importantly, all the starches had high resistant starch content, with the highest found in Hass seeds.
Article
Chemistry, Applied
Wendong Li, Li Cheng, Zhaofeng Li, Caiming Li, Xiaofeng Ban, Yan Hong
Summary: This study investigated the effects of endogenous proteins and heat treatment on the digestibility of corn flour (CF). It was found that proteins and heat treatment can reduce the digestibility of CF, and proteins can encapsulate starch granules to form aggregates. These findings have implications for the design of CF food.
FOOD HYDROCOLLOIDS
(2023)
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)
Article
Multidisciplinary Sciences
Preaploy Hong-in, Wantida Chaiyana
Summary: This study evaluated the biological activities of black Dimocarpus longan Lour. seed extracts and successfully developed a lamellar liquid crystal (LLC) formulation. The ethyl acetate extract exhibited the strongest inhibitory activities against matrix metalloproteinase-1 and hyaluronidase. Gallic acid was identified as the main compound responsible for the biological activities of the extract. The LLC formulation containing the extract showed good stability and crystallinity.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Applied
Zhuo Zhang, Manli Zhu, Bao Xing, Yongqiang Liang, Liang Zou, Mengzhuo Li, Xin Fan, Guixing Ren, Lizhen Zhang, Peiyou Qin
Summary: Tartary buckwheat is a healthy pseudocereal, but traditional processing methods can have a destructive effect on its starch structure. Improved extrusion processing technology can enhance the physicochemical properties and starch digestibility of Tartary buckwheat flour.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Jinglei Zhi, Xinling Liu, Ying Xu, Dongfeng Wang, Young-Rok Kim, Ke Luo
Summary: The effect of metal cations with different valencies and concentrations on the morphology, physicochemical properties, and digestibility of resistant starch particle (RSP) formed by the self-assembly of short-chain glucan (SCG) was investigated. Trivalent cations increased the particle size and decreased the crystallinity of RSP significantly, while divalent cations increased the surface charge and resistant starch level.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Li Lin, Xietian Yu, Yuchen Gao, Liping Mei, Zhijie Zhu, Xianfeng Du
Summary: The study revealed that rice protein hydrolysates can impact the properties and digestion of starch, showing a potential to slow down starch digestion in vitro. The addition of different levels of hydrolysates had varied effects on starch properties, with 12% RPH showing an increase in slowly digested starch and resistant starch content.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Le Wang, Jiali Chen, Shaochuang Lu, Panfei Xiao, Chiling Li, Cuiping Yi
Summary: This study investigated the structural, physicochemical, and digestion characteristics of finger millet-resistant starch prepared using different methods. The results showed that the starch obtained by ultrasonic, ultrasonic-autoclaving, and enzymolysis exhibited a B-type polymorph, while ozone treatment resulted in a V-type modified starch. The different FRS samples demonstrated variations in solubility, swelling power, gelatinization energy, and digestibility, providing valuable information for the preparation and application of FRS.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Liping Yang, Sunyan Wang, Wangfen Zhang, Houfang Zhang, Li Guo, Shulin Zheng, Chuanlai Du
Summary: In order to enrich the nutrition of cookies, black soybean was used to develop cookies and the effect of its particle size on the characteristics of cookies was analyzed. The results showed that adding black soybean flour significantly improved the nutritional value of cookies. The particle size of black soybean flour affected the thickness, spread ratio, and texture of the cookies. The addition of black soybean flour decreased the brightness of cookies and increased their hardness and fracturability. Furthermore, it increased the levels of slowly digestible and resistant starch in the cookies. Sensory analysis indicated that superfine black soybean flour was preferred for cookie production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(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)
Article
Pharmacology & Pharmacy
Karnkamol Trisopon, Nisit Kittipongpatana, Ornanong Suwannapakul Kittipongpatana
Article
Energy & Fuels
Khomsan Ruangrit, Supakit Chaipoot, Rewat Phongphisutthinant, Kritsana Duangjan, Kittiya Phinyo, Itthipon Jeerapan, Jeeraporn Pekkoh, Sirasit Srinuanpan
Summary: This study utilized a zero-waste biorefining concept to co-produce bioactive polysaccharide and biodiesel from four types of macroalgal biomass. The partially purified polysaccharide extracted from the macroalgal biomass showed high antioxidant and antiproliferative activity, as well as rare sugar content. The extracted lipids were used for biodiesel production and met international requirements.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Chalermkwan Somjai, Thanyaporn Siriwoharn, Kanokwan Kulprachakarn, Supakit Chaipoot, Rewat Phongphisutthinant, Wantida Chaiyana, Sirasit Srinuanpan, Pairote Wiriyacharee
Summary: The impacts of the drying process and long-term storage on different longan pulp products were evaluated, with the dried whole longan pulp after one-year storage showing the highest medicinal activity and antioxidative capacity. This research suggests its potential for use as a functional food or bioactive ingredient for treating Alzheimer's disease.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Kanokwan Kulprachakarn, Supakit Chaipoot, Rewat Phongphisutthinant, Narisara Paradee, Adchara Prommaban, Sakaewan Ounjaijean, Kittipan Rerkasem, Wason Parklak, Kanittha Prakit, Banthita Saengsitthisak, Nittaya Chansiw, Kanjana Pangjit, Kongsak Boonyapranai
Summary: Thua-nao, a traditional Lanna fermented food in Northern Thailand, contains isoflavones which exhibit high antioxidant activity and demonstrate weak inhibition on the growth of human cancer cells. Further studies on its benefits are needed for potential therapeutic uses.
Article
Multidisciplinary Sciences
Chalermkwan Somjai, Thanyaporn Siriwoharn, Kanokwan Kulprachakarn, Supakit Chaipoot, Rewat Phongphisutthinant, Pairote Wiriyacharee
Summary: This study aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit through Maillard reaction, resulting in the development of rare sugars like D-psicose and D-allose, and an increase in antioxidative activities. The research demonstrated that Maillard reaction can be a practical approach for improving the antioxidative properties of dried longan fruit.
Article
Biotechnology & Applied Microbiology
Khomsan Ruangrit, Supakit Chaipoot, Rewat Phongphisutthinant, Wassana Kamopas, Itthipon Jeerapan, Jeeraporn Pekkoh, Sirasit Srinuanpan
Summary: This study optimized the pretreatment of macroalgal biomass through steam explosion to increase fermentable sugars yield and developed an integrated process for the production of third-generation bioethanol from macroalgae biomass.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Rewat Phongphisutthinant, Pairote Wiriyacharee, Sakda Preunglampoo, Posri Leelapat, Pattama Kanjanakeereetumrong, Saisamorn Lamyong
JOURNAL OF PURE AND APPLIED MICROBIOLOGY
(2015)