Review
Food Science & Technology
Yutong Zhang, Bo Li, Fei Xu, Shuzhen He, Yanjun Zhang, Lijun Sun, Kexue Zhu, Shize Li, Gang Wu, Lehe Tan
Summary: Jackfruit starch, with its high amylose content and unique granule structure, is considered a potential cheap and sustainable carbohydrate source. Future research interests may focus on the potential applications of jackfruit starch and the relationship between its structure and functional properties.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Rhowell Jr. N. Tiozon, Aldrin P. Bonto, Nese Sreenivasulu
Summary: Rice starch, known for its hypoallergenic properties, suffers from poor solubility, low resistant starch content, and limited functional properties, hindering its industrial applications. This review emphasizes on the potential of physically mixing biopolymers to upgrade the functional characteristics of rice starch for industrial use.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Xue Gong, Lin Zhu, Aixia Wang, Huihan Xi, Mengzi Nie, Zhiying Chen, Yue He, Yu Tian, Fengzhong Wang, Litao Tong
Summary: The rice quality, starch functional properties, and storability of three YY-IJHR cultivars were investigated and compared to a conventional japonica rice variety (N84). The study found that the YY-IJHR varieties had better cooking and eating quality, lower amylose and protein content, higher pasting viscosity and digestibility of starch compared to N84. The aroma components and storability of YY-IJHR were also superior. PCA analysis revealed variations in the grain quality, storability, aroma components, and starch functional properties among the different YY-IJHR cultivars.
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
Yining Ying, Zhongwei Zhang, Piengtawan Tappiban, Feifei Xu, Guofu Deng, Gaoxing Dai, Jinsong Bao
Summary: Loss of starch branching enzyme IIb (BEIIb) leads to altered starch structure and increased amylose content. The study investigates the changes in starch fine structure and function during seed development as a result of differentially expressed genes between wildtype (WT) and be2b rice. The expression patterns of starch synthesis related genes were altered in be2b, resulting in increased amylose content and decreased proportion of amylopectin B chains.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Sandra Viviana Medina-Lopez, Carlos Mario Zuluaga-Dominguez, Juan Pablo Fernandez-Trujillo, Maria Soledad Hernandez-Gomez
Summary: This review discusses alternatives to conventional industrial starches and their applications in food products, highlighting the significant role of minor components in performance, as well as the impact of combining starches and non-starch hydrocolloids on technological outcomes.
Review
Food Science & Technology
Mingxin Zhang, Ou Wang, Shengbao Cai, Lei Zhao, Liang Zhao
Summary: Common oilseeds, such as soybean, peanut, and rapeseed, are important sources of vegetable oils and their defatted meals contain valuable plant proteins. Oilseed proteins have health benefits and functional properties, but they are limited by their incomplete nature and off-flavor. This review discusses the current knowledge on oilseed proteins and explores methods for improving their nutritional value and reducing their allergenicity, aiming to provide novel ideas for the application of oilseeds in the food industry.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Deepak Kumar Verma, Prem Prakash Srivastav
Summary: The paper discusses the properties of starch, methods of modification, and the wide industrial potential of modified starches in food and non-food applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Acoustics
Aldrin P. Bonto, Rhowell N. Tiozon, Nese Sreenivasulu, Drexel H. Camacho
Summary: Ultrasonication generates acoustic cavitation in an aqueous medium, affecting starch chemistry and rice grain characteristics. It introduces fissures and cracks, facilitating water uptake and altering starch characteristics, ultimately enhancing palatability and stimulating the production of health-related metabolites.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Food Science & Technology
Yikai Ren, Tommy Z. Yuan, Claire Maria Chigwedere, Yongfeng Ai
Summary: Pulse crops, such as peas, lentils, and faba beans, are increasingly recognized in the agri-food sector for their beneficial health properties and potential as a source of starch and protein. The starches extracted from these pulse crops have unique molecular and granular structures, resulting in high viscosity, strong gelling properties, and low digestibility, making them suitable for various industrial applications. Future research directions aim to enhance fractionation efficiency, improve physicochemical properties, and expand industrial utilization of pulse starches.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Agriculture, Multidisciplinary
Hassan Karim, Sujon Kumar, Jingyu Lan, Huaping Tang, Carlos Guzman, Qiang Xu, Yazhou Zhang, Pengfei Qi, Mei Deng, Jian Ma, Jirui Wang, Guoyue Chen, Xiujin Lan, Yuming Wei, Youliang Zheng, Qiantao Jiang
Summary: The study found that the Waxy genes have a significant impact on the structure and functional properties of starch, and different combinations of Waxy genes can have different effects on food digestion. Some combinations can control obesity and diabetes risk by slowing down carbohydrate digestion and being highly resistant to digestion.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Polymer Science
Wichian Sangwongchai, Kanitha Tananuwong, Kuakarun Krusong, Supidcha Natee, Maysaya Thitisaksakul
Summary: Variations in starch pasting properties are directly controlled by the diverse starch molecular composition and structural features. The study assessed the starch characteristics of four rice cultivars and determined their relationship, revealing significant variations in molecular compositions and structures among different genotypes. These results provide crucial information on rice cultivars' suitability for consumption and industrial applications.
Review
Food Science & Technology
Abdul Mueed, Sahar Shibli, Sameh A. Korma, Philippe Madjirebaye, Tuba Esatbeyoglu, Zeyuan Deng
Summary: Flaxseed, known for its abundance of nutrients and bioactive compounds, has gained recognition as a health food. Its various components contribute to its beneficial properties, making it applicable in nutraceuticals, food products, cosmetics, and biomaterials. The importance of these components has increased in modern times due to the trend of plant-based diets. Recent studies have revealed the role of flaxseed substances in maintaining a healthy gut microbiome and preventing and managing diseases, further highlighting its significance as a powerful nutritional remedy. This review summarizes the extensive applications of flaxseed ingredients in food products and suggests ways to enhance their utilization.
Review
Polymer Science
Piotr Koczon, Heidi Josefsson, Sylwia Michorowska, Katarzyna Tarnowska, Dorota Kowalska, Bartlomiej J. Bartyzel, Tomasz Niemiec, Edyta Lipinska, Eliza Gruczynska-Sekowska
Summary: The applications of substances are influenced by their macroscopic properties, which are closely related to the substances' microscopic structures. This review focuses on food-related biopolymers and provides information on their structures, properties, and applications, with emphasis on the impact of treatment methods on polysaccharides. It is valuable for both material engineers and food researchers.
Review
Food Science & Technology
Ayyappan Palaniappan, Mohammad Naushad Emmambux
Summary: This review summarizes the production processes and challenges of Isomaltooligosaccharides (IMOs), including structural elucidation, physico-chemical importance, technological properties, food-based applications, and biological effects. The study suggests the need for further research in biotechnological and enzymology aspects to simplify production technologies. The knowledge from this article is important for scientists, food technologists, and the general public.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Veronica Caldeo, Eimear Downey, Carol-Anne O'shea, Michael Affolter, Sheri Volger, Marie-Claude Courtet-Compondu, Carlos Antonio De Castros, James A. O'Mahony, C. Anthony Ryan, Alan L. Kelly
Summary: This study evaluated the composition, protein profile, and plasmin activity of human milk from mothers who delivered infants at different gestational ages. Results showed that protein content and levels of some individual proteins were significantly affected by gestational age at birth and duration of lactation, with differences in proteolytic activity in milk samples. Compositional differences between term and pre-term infant milk were most significant in terms of protein profile.
CLINICAL NUTRITION
(2021)
Article
Engineering, Chemical
R. Hazlett, C. Schmidmeier, J. A. O'Mahony
Summary: Agglomerated dairy powders are prone to breakage during handling, affecting their flowability and rehydration properties. This study illustrates the impact of agglomerate breakdown on the properties and functionalities of these powders, highlighting the importance of understanding and managing agglomerate integrity in dairy powder processing.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Food Science & Technology
Hao Ouyang, Kieran N. Kilcawley, Song Miao, Mark Fenelon, Alan Kelly, Jeremiah J. Sheehan
Summary: The article discusses the global cheese industry's focus on accessing new markets, driving the need for innovation in cheese products, especially in meeting the preferences of East Asian consumers for soft textures and mild flavors. Strategies such as incorporating polysaccharides and plant proteins are reviewed as ways to achieve desired cheese characteristics, with a focus on developing bespoke structures for these markets.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Hao Ouyang, Bozhao Li, Mary McCarthy, Song Miao, Kieran Kilcawley, Mark Fenelon, Alan Kelly, Jeremiah J. Sheehan
Summary: The study found that Chinese consumers' expectations towards cheese are influenced by their previous experiences, and their long-term behavior is determined by their direct eating experience. When making purchase decisions, consumers weigh and negotiate different choice motives, and the perceived probability of choice motive fulfillment has a significant impact on their purchase decisions.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Bozhao Li, David S. Waldron, MaryAnne Drake, John Lyne, Alan L. Kelly, Paul L. H. McSweeney
Summary: In this study, Cheddar-type cheese was produced using different types of chymosin. The cheese made with modified camel chymosin had higher hardness and lower meltability compared to the other cheeses. Sensory analysis also showed that cheese made with modified camel chymosin had improved flavor characteristics.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Engineering, Chemical
Ali Alehosseini, Catherine Wall, Annalisa Segat, Brijesh K. Tiwari, Prateek Sharma, Alan L. Kelly, Jeremiah J. Sheehan
Summary: The research evaluated the potential of Pulsed Electric Field (PEF) and High Pressure Processing (HPP) to increase the diffusion rate of norbixin molecules in cheese. While the operational parameters did not significantly increase the penetration rate of norbixin, the findings contribute to current knowledge and could lead to a practical solution through further research.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Luca Amagliani, Jonathan O'Regan, Alan L. Kelly, James A. O'Mahony
Summary: The study investigated the influence of different low molecular weight surfactants on the stability of model infant formula emulsions based on rice protein hydrolyzate, showing that CITREM and DATEM improved the stability of the emulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony, Eoin G. Murphy
Summary: The heat treatment of milk and dairy ingredients for powder manufacture is a complex area that affects microbial quality, process efficiency, and end-powder functionality. Understanding the mechanisms behind heat-induced viscosity increase is important for preventing fouling of processing equipment. This review highlights areas of limited research and suggests future exploration.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Fanyu Meng, Therese Uniacke-Lowe, Alan L. L. Kelly
Summary: The study investigated the effects of heating, addition of calcium-chelating agents, sonication, and freezing on the creaming of bovine milk. Heating had a slight impact on the creaming rate, while the addition of trisodium citrate enhanced the creaming rate. Sonication and high-temperature heating resulted in the flocculation of fat globules in the cream region.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sinead A. Mc Entee, Eoin G. Murphy, Fergal N. Lawless, Alan L. Kelly, Noel A. McCarthy
Summary: This study evaluated the suitability of milk protein concentrate (MPC 80), skim milk powder, acid whey protein concentrate (aWPC 35), cheese whey protein concentrate and isolate (cWPC 35 and cWPI) in infant formula applications. The serum-phase compounds in casein-rich streams, especially aWPC 35, played a crucial role in controlling whey protein thermal aggregation. Replacing cWPC 35 with cWPI improved protein stability at UHT temperatures, indicating that removal of minerals from whey protein streams could increase thermal stability.
INTERNATIONAL DAIRY JOURNAL
(2023)
Review
Biochemistry & Molecular Biology
Tessa M. van de Langerijt, James A. A. O'Mahony, Shane V. V. Crowley
Summary: Polyphenols have health benefits attributed to their antioxidant activity. Milk protein systems have been studied for their ability to bind and protect polyphenols, improving their bioavailability and bio-functional properties. This review compares different milk protein systems in terms of physicochemical properties, polyphenol binding performance, and enhancement of polyphenol functionality.
Article
Food Science & Technology
Nicolas Malterre, Francesca Bot, James A. O'Mahony
Summary: This study evaluated the impact of increasing the total solids content on the formation and stability of lentil protein stabilised oil-in-water emulsions. The results showed that the apparent viscosity and color intensity of the solutions increased with total solids content. However, thermal processing resulted in greater destabilisation for higher total solids samples. These findings have important implications for the development of cost-effective and sustainable processing solutions in the production of plant protein young child formulae.
Article
Food Science & Technology
Margaret E. Byrne, Elena Arranz, Francesca Bot, Laura G. Gomez-Mascaraque, John T. Tobin, James A. O'Mahony, Tom F. O'Callaghan
Summary: This study examined the protein composition and digestive characteristics of four commercially available infant formulae made from bovine, caprine, soy, and rice protein sources. Plant-based formulae had higher concentrations of crude protein and non-protein nitrogen. In vitro gastrointestinal digestion showed significantly higher proteolysis of bovine formula at the end of digestion compared to other formulae, with higher concentration of free amine groups. Differences in structure formation during the gastric phase were observed, with firmer coagulum in caprine formula and no curd formation in rice formula. Further research is needed to understand the impact of these differences on nutrient accessibility and availability.
Article
Food Science & Technology
Nadia Grasso, Francesca Bot, Yrjo H. Roos, Shane V. Crowley, Elke K. Arendt, James A. O'Mahony
Summary: Different ratios of zein protein isolate (ZPI) and chickpea protein concentrate (CPC) were used to develop five plant-based cheese alternatives. Increasing the proportion of ZPI resulted in improved meltability and flowability, as well as increased stretchability. This study provides insights into formulating plant-based cheese alternatives with desirable functional properties.
Review
Food Science & Technology
Alan L. Digvijay, Alan L. Kelly, Prabin Lamichhane
Summary: Temperature-mediated preservation techniques provide a simple and effective method for long-term storage of food products. However, the effects of sub-zero temperatures and freezing on the properties of heterogeneous systems like cheese are not well understood. Ice crystallization during freezing can cause undesirable changes in texture and functionality of cheese, but the findings vary due to experimental conditions. Different types of cheese may have different effects and suitability for frozen storage, with most cases adversely affecting texture and functional attributes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
