Review
Food Science & Technology
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Fan Wang, Yaoqi Tian
Summary: This article reviews the effects of proteins and their hydrolysates on the structure, properties, and digestibility of starch. The study found that proteins and their hydrolysates have different impacts on the microstructure, crystal structure, chemical structure, and thermal stability of starch under different conditions. They can also regulate the digestive properties of starch and be used as ingredients for low-glycemic starch-based food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Food Science & Technology
Manuel Felix, Maria Cermeno, Richard J. FitzGerald
Summary: This study investigated the emulsifying and bioactive properties of fava bean protein hydrolysates at different degrees of hydrolysis and pH levels. The low degree of hydrolysis sample showed better emulsifying properties and higher antioxidant activity at pH 8.0. The hydrolysate emulsions were able to maintain their ability to inhibit DPP-IV and ACE activities even after simulated gastrointestinal digestion, suggesting potential for the development of bioactive emulsions.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Xiaoyan Song, Yuge Zhai, Xin Di, Quanzhi Zhao
Summary: This study investigated the lipid digestion of starch-based Pickering emulsions stabilized by starch particles with different oil phases. The results showed that coconut oil had the highest rate of lipid digestion, while increasing starch concentration had positive effects on lipid digestion and increasing oil fraction had negative impacts. Starch-based Pickering emulsion exhibited super stability against oral and gastric digestion, making it a superior delivery system for lipophilic active substances.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Daniel E. Garcia-Valle, Luis A. Bello-Perez, Edith Agama-Acevedo, Juscelino Tovar, Andres Aguirre-Cruz, Jose Alvarez-Ramirez
Summary: This study investigated the effects of the production method and the addition of commercial Type 2 resistant starch (RS) on the molecular organization and in vitro starch digestibility of semolina pasta. The addition of RS reduced protein solubility and accessible thiols groups, while increasing ordered starch structures. The preparation method and RS addition have a significant impact on the molecular organization and starch digestibility of semolina-based pasta, providing insights for improving its health-beneficial features.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Li Wang, Suping Zhu, Yong Chen, Pothiyappan Karthik, Jianshe Chen
Summary: Reducing fat content in food while maintaining sensory qualities is a challenge for the food industry. This study explores the feasibility of using debranched and OSA esterified resistant starch as an emulsifier to protect fat droplets against enzymatic digestion. The modified starch showed increased resistant starch content but decreased degree of substitution. The resulting emulsifier had weaker emulsifying capacity and reduced stability under certain conditions, but it provides insights into the utilization of resistant starch emulsifiers in reduced fat food formulations.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yunfei Ge, Yu Shi, Yunjiao Wu, Chunhong Wei, Longkui Cao
Summary: This study explored the preparation and properties of debranched millet starch-fatty acid complexes. The microwave method was used to complex six different fatty acids with debranched millet starch. The complex with linoleic acid showed the highest resistant starch content and exhibited changes in structure and physicochemical properties. The complex inhibited alpha-glucosidase and alpha-amylase activity, and had a low glycemic index, making it suitable for consumption by individuals with type II diabetes.
Article
Food Science & Technology
Jinjin Xu, Suisui Jiang, Li Liu, Yuanhui Zhao, Mingyong Zeng
Summary: This study evaluated the physicochemical properties, stability, and digestive characteristics of oyster protein hydrolysates (OPH) loaded nanoliposomes. The liposomes showed highest stability when stored at 4 degrees C. Engaging in effective ionic complexation and hydrogen bonding, the liposomal encapsulation protected the antioxidant peptides in OPH during storage and simulated digestion.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Xi-xi Wang, Zhong-kai Zhou, Cong-gui Chen
Summary: The addition of resistant starch to muscle gel improves protein digestion and enhances antioxidant activity. The reinforced functionality of mixed muscle gel is associated with the binding relationships between salt-soluble protein and resistant starch during cooking.
Article
Chemistry, Applied
Zhi-tao Li, Guo-ao Hu, Li Zhu, Zhi-chao Zhao, Yun Jiang, Min-jie Gao, Xiao-bei Zhan
Summary: The study found that highly resistant starch rice (HRSR) processed into rice cake had the highest resistant starch content, which can be beneficial in preventing diabetes mellitus and obesity, and improving colonic health.
Article
Chemistry, Applied
Hongwei Cao, Qilong Huang, Chong Wang, Xiao Guan, Kai Huang, Yu Zhang
Summary: During the milling process, the proportion of starch gradually increased due to the stripping of cellulose and protein. The milling increased the swelling power of quinoa flour but decreased the gelatinization enthalpy of quinoa starch. Protein and starch digestibility are interrelated.
Article
Food Science & Technology
Jiratthitikan Sriprablom, Manop Suphantharika, Siwaporn Meejoo Smith, Taweechai Amornsakchai, Jukkrapong Pinyo, Rungtiwa Wongsagonsup
Summary: This study investigated the properties of starch extracted from pineapple stem agricultural waste and compared them with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content and exhibited unique physicochemical and rheological properties. It also had the highest slowly digestible and resistant starch contents, as well as superior emulsifying properties. Therefore, pineapple stem starch shows promise as a nutritional source and emulsion stabilizer for food applications.
Article
Food Science & Technology
Prit Khrisanapant, Sze Ying Leong, Biniam Kebede, Indrawati Oey
Summary: This study systematically investigated the effects of different processing times on the rate of texture degradation, starch, and protein digestion in legumes.
Article
Acoustics
Shavinder Singh, Hina F. Bhat, Sunil Kumar, Aunzar B. Lone, Rana Muhammad Aadil, Abderrahmane Ait-Kaddour, Abdo Hassoun, Charalampos Proestos, Zuhaib F. Bhat
Summary: This study developed and evaluated locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication for improving the quality of stored meat emulsion (MEmul). The hydrolysates showed higher antioxidant and antimicrobial potential compared to untreated locust protein samples. Incorporating the hydrolysates into MEmul improved various quality parameters during refrigerated storage, including antioxidant potential, protein oxidation, lipid stability, and microbial quality. The digestion simulation further enhanced the antioxidant potential of the MEmul samples.
ULTRASONICS SONOCHEMISTRY
(2023)
Review
Food Science & Technology
Wei Tang, Qingchun Zhang, Christos Ritzoulis, Noman Walayat, Yuting Ding, Jianhua Liu
Summary: Recently, studies have shown that glycation reaction can improve the functional properties of proteins, such as emulsifying properties and antioxidant properties. Glycated proteins are also being explored for stabilizing hydrophobic substances and understanding their fate in the gastrointestinal system. This review comprehensively summarizes and discusses the effects of glycation on the structure, function, and stability of protein-stabilized emulsions, as well as the digestion characteristics and safety of these emulsions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Jiayue Guo, Amy Ellis, Yanqi Zhang, Lingyan Kong, Libo Tan
Summary: This study investigated the potential of starch-ascorbyl palmitate (AP) inclusion complexes (ICs) as a new type of slowly digested carbohydrate (RS5) for the prevention of type 2 diabetes. The ICs produced using the annealing followed by acid hydrolysis (ANN-ACH) method showed a more favorable digestion pattern and lower glycemic response in vitro and in vivo compared to the ICs produced by the dimethyl sulfoxide (DMSO) method. The ANN-ACH V6h-AP IC exhibited the lowest estimated glycemic index (GI) and glycemic response among all tested samples, suggesting its great potential as a new RS5.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Simmi Ranjan Kumar, Muhammad Bilal Sadiq, Anil Kumar Anal
Summary: The study found that different processing methods significantly impact the physicochemical and functional properties of faba bean flour, such as soaking and pressure cooking increasing protein content, and germination increasing water absorption index and foaming stability.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agricultural Economics & Policy
Kwanhatai Thongpalad, Sushil Koirala, Anil Kumar Anal
Summary: The study found that farmers have a certain awareness of the food safety hazards in eggs, with GAP farmers demonstrating a higher perceived risk of food safety incidents caused by inappropriate management and practices in farms compared to non-GAP farmers. The results are beneficial for evaluating critical issues in risk communication and knowledge dissemination activities in food safety policy implementation.
JOURNAL OF AGRIBUSINESS IN DEVELOPING AND EMERGING ECONOMIES
(2022)
Article
Biophysics
Nuntarat Boonlao, Uracha Rungsardthong Ruktanonchai, Anil Kumar Anal
Summary: Consumption of foods rich in antioxidants, vitamins, and minerals can boost the immune system to fight infections. Carotenoids, with multiple functions, face limitations in aqueous applications due to their lipophilic nature and instability, necessitating suitable delivery systems for enhanced solubility and bioavailability.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2022)
Review
Food Science & Technology
Brahmeet Kaur, Parmjit S. Panesar, Anil K. Anal, Son C. Ky
Summary: Mango is a major tropical fruit with a significant amount of by-products generated during processing. These by-products contain valuable compounds that can be recovered using effective extraction methods. Implementing green techniques and biorefinery concepts for waste management can help mitigate environmental issues and provide economic benefits.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Simmi Ranjan Kumar, Muhammad Bilal Sadiq, Gopi Singh, Anil Kumar Anal
Summary: This study developed ready to eat porridge by mixing underutilized millets and legumes, and evaluated their physiochemical and functional properties as well as in vitro starch digestibility. Results showed that incorporation of soaked faba beans improved the nutritional, functional values and digestibility of the porridge mixes.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Brahmeet Kaur, Parmjit S. Panesar, Anil K. Anal
Summary: Ultrasound-assisted extraction is an efficient technique for recovering phenolic compounds from mango peels, achieving the highest phenolic content at 45 degrees Celsius. With a treatment time of 10 minutes, ultrasound amplitude set at 30%, and using an ethanol-water solution with a solid to liquid ratio of 1:30, the best results can be obtained.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agronomy
Sabitri Siris Thapa, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal
Summary: This study optimized xylitol production from sugarcane bagasse using ultrasound-assisted pretreatment, enzymatic hydrolysis, and microbial fermentation. The bioprocess route proved to be a suitable alternative to chemical methods for xylitol production.
Article
Food Science & Technology
Manita Adhikari, Sushil Koirala, Anil Kumar Anal
Summary: This study successfully developed an edible multilayer coating using chitosan-pectin biopolymers deposited by electrostatic layer-by-layer deposition (LbL) to extend the shelf life of strawberries. The application of this coating on strawberries at room temperature was able to significantly prolong their shelf life while maintaining their texture and color.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Fisheries
Md Moshiur Rahman, Krishna R. Salin, Takuji W. Tsusaka, Anil Kumar Anal, Md Lifat Rahi, Amararatne Yakupitiyage
Summary: All-female stocks of giant freshwater prawn have great potential for aquaculture, but early sexual maturity may be a constraint. This study found that specific stocking densities can lead to good growth performance and higher yields, while having no significant effect on the gonadal maturation of all-female prawns.
JOURNAL OF THE WORLD AQUACULTURE SOCIETY
(2022)
Article
Food Science & Technology
Brahmeet Kaur, Kamble B. Venkatrao, Parmjit S. Panesar, Harish K. Chopra, Anil K. Anal
Summary: Banana peels, generated from the global consumption of a large quantity of bananas, present a waste disposal problem. The utilization of ultrasound-assisted enzymatic extraction of resistant starch from banana peels shows efficient valorization and economic viability at the industrial level.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Engineering, Chemical
Brahmeet Kaur, Parmjit Singh Panesar, Anil Kumar Anal
Summary: The extraction of mango seed kernel butter through ultrasound-assisted extraction proves to be an effective method, providing high-quality butter in comparison to conventional techniques. The extracted butter exhibits superior attributes and can be utilized as a functional food ingredient.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Polymer Science
Nuntarat Boonlao, Uracha Rungsardthong Ruktanonchai, Anil Kumar Anal
Summary: Protein-polysaccharide Maillard conjugate has been attracting much attention for its improvement in protein functionality. This study investigated the conjugation of soy protein isolate (SPI) and maltodextrin (MD) using the Maillard reaction under different conditions (dry heating and wet heating) and evaluated its effects on degree of graft, functionalities, and structure. The results showed that dry heating greatly improved emulsifying properties, while wet heating significantly enhanced protein solubility and foaming properties. To obtain a conjugate with better functionality, appropriate Maillard reaction conditions need to be determined.
Review
Green & Sustainable Science & Technology
Khwanchol Kampan, Takuji W. Tsusaka, Anil Kumar Anal
Summary: This paper reviews the applications of blockchain technology in agri-food supply chains and food industry, with a focus on livestock-based products in the ASEAN Region and Thailand. The findings suggest potential benefits of blockchain technology, but also highlight limitations and complications in adoption that require coordinated support from governments and the private sector.
Review
Food Science & Technology
Muhammad Umar, Uracha Ruktanonchai, Davids Makararpong, Anil Kumar Anal
Summary: Colostrum, the first milk produced by lactating mammals, contains bioactive proteins that are crucial for the development of neonates' passive immune system. The glycosylation pattern of these proteins changes with lactations, and understanding this pattern can help us understand the pathogenic inhibitory activity of these proteins.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Anil K. Anal, Nuntarat Boonlao, Uracha R. Ruktanonchai
Summary: Lipophilic bioactive compounds (LBC) in food can be easily degraded by environmental stimuli during processing, storage, and gastrointestinal passage. The poor digestibility and oral bioavailability of these LBC can be improved by colloid-based delivery systems. This review article focuses on recent studies on the development of biopolymeric emulsions as delivery vehicles for encapsulation, protection, and enhancement of bioaccessibility and bioavailability of LBC, with a highlight on the use of proteins, polysaccharides, and their conjugates as emulsifiers to develop stable emulsions.
CURRENT OPINION IN FOOD SCIENCE
(2023)
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)
