Article
Chemistry, Applied
Hongwei Cao, Chong Wang, Ranqing Li, Xiao Guan, Kai Huang, Yu Zhang
Summary: The aim of this study was to investigate the effect of sprouted oats substitutions on the in vitro digestibility of starch in wheat bread. The study found that polyphenols and gamma-aminobutyric acid increased, while starch and beta-glucan content gradually decreased in wheat bread enriched with 20% sprouted oat flour. The specific volume of the mixed bread reached its maximum after sprouting for 72 hours. The microstructure revealed that small type B wheat starch and oat starch were wrapped in protein-beta-glucan complexes after baking. This study suggests that properly sprouting has the potential to obtain nutritional bread with low starch digestibility.
Article
Nutrition & Dietetics
Bowen Ma, Tao Feng, Sanfeng Zhang, Haining Zhuang, Da Chen, Lingyun Yao, Jingsong Zhang
Summary: This study investigated the effects of beta-glucans from Hericium erinaceus on the in vitro digestion of wheat starch. It was found that these beta-glucans significantly reduced the digestibility of starch by decreasing RDS and pGI, and increasing SDS and RS content. The inhibitory effects were positively correlated with the molecular weight of beta-glucans, and the triple helix structure played an important role in inhibiting starch digestion.
FRONTIERS IN NUTRITION
(2021)
Article
Chemistry, Applied
Qiao Li, Juan Liu, Huisheng Zhai, Zhihui Zhang, Rong Xie, Futong Xiao, Xingquan Zeng, Yuhong Zhang, Zhongyi Li, Zhifen Pan
Summary: The interactions between beta-glucan and starch in barley-based foods and brewing are important. We compared beta-glucans from waxy and normal barley varieties and their effects on starch characteristics and mashes. Beta-glucan reduced the viscosities of starches, lowered pasting temperatures, and increased resistant starch. Unmalted waxy barley had higher filtration rates due to faster digestion and open filter passages. The effects of beta-glucan vary with type and content, while starch type has a more significant impact.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Asuka Taniguchi, Makoto Miura, Tatsuya M. M. Ikeda, Shingo Kaneko, Rie Kobayashi
Summary: This study aimed to clarify the factors influencing the rheological properties of barley batter and dough, focusing on particle properties and their effects on the beta-glucan elution. The results showed that particle size had an impact on the rheological properties of batter, with smaller particles leading to increased beta-glucan concentration, yield stress, and dynamic viscoelasticity. A dispersed particle state model was proposed based on these findings.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Mengzi Nie, Chunhong Piao, Aixia Wang, Huihan Xi, Zhiying Chen, Yue He, Lili Wang, Liya Liu, Yatao Huang, Fengzhong Wang, Li-Tao Tong
Summary: The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) extracted by different methods. Ultrasound extraction led to lower molecular weight and higher content of damaged starch, while double enzyme extraction (DE) resulted in higher molecular weight and higher content of short amylopectin. DE extraction also showed the highest relative crystallinity and good short-range structure, leading to better thermal stability and higher values of G' and G''.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Shishanthi Jayarathna, Yunkai Jin, Gleb Dotsenko, Mingliang Fei, Mariette Andersson, Annica A. M. Andersson, Chuanxin Sun, Roger Andersson
Summary: Six cross-bred barley lines with enhanced fructan synthesis activity and reduced fructan hydrolysis activity were studied to analyze the effect of breeding strategy on amylopectin and beta-glucan content and structure. The novel lines showed significantly higher fructan and beta-glucan content compared to the reference line (Gustav). The lines with low fructan synthesis activity had higher starch content, smaller building blocks in amylopectin, and smaller structural units of beta-glucans.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Xiaoyu Chen, Hui Zhang, Ling Zhu, Gangcheng Wu, Lilin Cheng, Jinxin Li
Summary: Highland barley, oats, and unpolished rice have been found to inhibit starch digestion. This study shows that structural barriers play a more important role in starch digestibility than 8-glucan. These findings can provide useful guidance for managing blood glucose levels.
Article
Biochemistry & Molecular Biology
Shanshan Zhang, Minghui Yue, Xiaowei Yu, Sihua Wang, Jing Zhang, Chenjie Wang, Chengye Ma
Summary: This study investigated the interactions between potato starch and barley beta-glucan and their effects on pasting, rheological, gelling, and structural properties. It was found that barley beta-glucan interacted with starch through hydrogen bonds, delaying starch gelatinization and enhancing the gelling properties of starch gels.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Xiaoyu Chen, Ling Zhu, Hui Zhang, Gangcheng Wu, Lilin Cheng, Jinxin Li
Summary: This study focuses on the low starch digestive properties of highland barley by examining its composition, starch structural orders, and kernel structure. Results show that blue varieties have poor chemical composition, lower starch crystallinity, and higher short-range structural order degree, but only slightly higher starch digestibility as flour. The starch digestibility of all varieties in chyme form is lower compared to flour, with blue highland barley chyme showing the lowest starch digestibility. Kernel structural analysis reveals that the blue highland barley kernel structure effectively inhibits digestion.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Jiaying Li, Yurong Zhou, Jiayan Zhang, Ling Cui, Haina Lu, Ying Zhu, Yansheng Zhao, Songtao Fan, Xiang Xiao
Summary: The effect of barley beta-glucan on soybean oil digestion characteristics before and after fermentation was investigated using an in vitro digestion model. Addition of barley beta-glucan increased particle size and resulted in more agglomeration. It also increased the proportion of unsaturated fatty acids in digestion products and reduced the digestibility of soybean oil.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Xue-Jing Zhu, Xiao-Na Guo, Ke-Xue Zhu
Summary: This study analyzed the effect of sorbitol on in vitro starch digestion in semi-dried black highland barley noodles. The results showed that adding sorbitol decreased the hydrolysis extent and digestive rate of the noodles. Additionally, sorbitol improved the structure and molecular order of the noodles, and reduced swelling power and amylose leaching. These findings suggest that sorbitol could be a potential additive to lower the glycemic index of starchy foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Review
Agriculture, Dairy & Animal Science
W. Nipuna U. Perera, M. Reza Abdollahi, Faegheh Zaefarian, Timothy J. Wester, Velmurugu Ravindran
Summary: The supply of conventional cereal grains, especially maize, is a significant constraint to the poultry industry's future growth. Alternative feed ingredients, such as barley, are being tested to replace maize in poultry diets. However, the use of barley in poultry diets is limited due to its low metabolisable energy and the presence of anti-nutritive substances and soluble non-starch polysaccharides, as well as the inter-cultivar variability. Inconsistent research methodologies have also contributed to the lack of understanding of barley's nutritional value for poultry. Accurate nutrient profiles and tailored feed processing conditions are crucial for increasing the inclusion of barley in poultry diets.
Article
Food Science & Technology
Zhicong Gan, Ming Zhang, Shunqian Xu, Ting Li, Xinxia Zhang, Junren Wang, Li Wang
Summary: This study investigated the effects of highland barley and quinoa dietary fibers on rice starch, and found that they can modify the pasting properties of rice starch and reduce the content of rapidly digestible starch. This provides new opportunities for developing functional food products with improved nutritional profiles.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Dairy & Animal Science
Namalika D. Karunaratne, Rex W. Newkirk, Andrew G. van Kessel, Michael R. Bedford, Henry L. Classen
Summary: The study found that different levels of hulless barley and addition of different levels of β-glucanase (BGase) can impact the growth performance of broiler chickens challenged with coccidiosis. Overall, hulless barley may decrease body weight gain in broilers, while BGase can alleviate some of these negative effects, especially in diets with high levels of hulless barley.
Article
Food Science & Technology
Joanna Nadia, John E. Bronlund, Harjinder Singh, R. Paul Singh, Gail M. Bornhorst
Summary: This study investigated the role of the proximal phase of gastric digestion on the breakdown of solid starch-based foods. It found that oral phase starch hydrolysis in the proximal phase aided in food breakdown, while the distal phase softening process was not influenced by longer proximal phase times. Food structure influenced acid hydrolysis during in vitro gastric digestion.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
S. R. Akila, Suman Mishra, Allan Hardacre, Lara Matia-Merino, Kelvin Goh, Frederick J. Warren, John Alexander Monro
Summary: The study examined the effect of different forms of bread on glycemic response, finding that unchewed bread with coarse grain particles had significantly less impact on blood sugar, while the customary consumption and homogenized forms had similar effects to white bread. This suggests that the grain structure in bread is largely eliminated by ingestive processes, including chewing, thereby reducing its ability to slow down starch digestion as normally consumed.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Stefan Gerardus Camps, Huann Rong Koh, Christiani Jeyakumar Henry
Summary: The effect of metabolic state on the energy cost of posture allocation was examined in this study. The difference between energy spenders and energy savers in a fasted state disappeared after the consumption of a meal. The findings suggest that metabolic state should be taken into account when assessing metabolic phenotypes.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Food Science & Technology
Xin Yi Hua, Jie Hong Chiang, Christiani Jeyakumar Henry
Summary: This study demonstrates the potential of using plant proteins as alternative emulsifiers in double emulsion fabrication, which can improve stability and lower production costs. Microcapsules formed by complex coacervation at pH 2 showed the highest stability, highlighting the effectiveness of this method for delivering bioactive compounds.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Lijuan Sun, Hui Jen Goh, Sanjay Verma, Priya Govindharajulu, Suresh Anand Sadananthan, Navin Michael, Christiani Jeyakumar Henry, Julian Park-Nam Goh, S. Sendhil Velan, Melvin Khee-Shing Leow
Summary: This study investigates changes in amino acids, specifically branched chain amino acids (BCAA), during the transition from hyperthyroidism to euthyroidism and the impact of active brown adipose tissue (BAT) on BCAA metabolism. The results show that active BAT can potentially reduce circulating BCAA levels and help improve insulin resistance and metabolic health.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Zawanah Yassin, Yin Li Tan, Akila Srv, John Monro, Lara Matia-Merino, Kaiyang Lim, Allan Hardacre, Suman Mishra, Kelvin Kim Tha Goh
Summary: This study investigated the effects of adding nonstarch polysaccharides (NSP) - xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. Adding NSP resulted in increased loaf volumes, decreased hardness, and decreased glycaemic potency of bread. Psyllium husk showed the most promising effect in reducing glycaemic potency and improving physical characteristics of the bread.
Article
Chemistry, Applied
Jie Hong Chiang, Michelle Ting Yun Yeo, Dayna Shu Min Ong, Christiani Jeyakumar Henry
Summary: The changes in the molecular properties and volatile compounds of Maillard reaction products obtained from chicken bone extract (CBE), wheat protein (WP), and rice protein (RP) hydrolysates were compared in this study. It was concluded that these products could be used as potential natural flavors.
Review
Food Science & Technology
Jie Hong Chiang, Xin Yi Hua, Ashley Hui Min Yu, Elaine Wan Yi Peh, E'Ein See, Christiani Jeyakumar Henry
Summary: This review provides an overview of the health benefits of buckwheat as a whole grain food, particularly its hypoglycemic property. The extraction process, types of bioactive components, and mechanisms of action are discussed, along with the effects of thermal treatments on functional and digestibility properties. The application of buckwheat in foods and diets, as well as in vitro and in vivo studies on glycemia, are also mentioned.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
John Monro, Alex Lubransky, Suman Mishra, Jillian Haszard, Bernard Venn
Summary: The study found that eating two kiwifruits at breakfast can increase fruit consumption and intake of antioxidant nutrients without affecting fasting insulin levels. Additionally, this intervention can lower systolic blood pressure, with no significant changes in the risk of elevated fructose, uric acid, triglycerides, or total cholesterol.
Article
Nutrition & Dietetics
John Monro, Suman Mishra, Halina Stoklosinski, Kerry Bentley-Hewitt, Duncan Hedderley, Hannah Dinnan, Sheridan Martell
Summary: Non-sugar components of kiwifruit can reduce the glycaemic response when consumed with starch, and whole kiwifruit pulp has the strongest inhibitory effect on blood glucose response.
Article
Food Science & Technology
John Monro, Suman Mishra
Summary: The effects of processing on the digestibility of starch fractions in different wheat products were analyzed using in vitro amylolytic digestion. The results showed that processing methods such as cooking and intactness of kernels had significant impacts on the glycemic index and resistant starch content. The in vitro analysis accurately predicted the clinical glycemic index and validated the use of in vitro digestive analysis for measuring starch fractions with potential health benefits.
Article
Public, Environmental & Occupational Health
Wesley Tay, Rina Quek, Bhupinder Kaur, Joseph Lim, Christiani Jeyakumar Henry
Summary: This study discusses the feasibility of using facial morphometrics as a novel digital method for diagnosing malnutrition. By digitizing facial features, the subtle changes in nutritional status can be quantified. This method enables remote monitoring and management of nutrition issues, providing essential information for healthcare professionals, institutions, and policymakers.
JMIR PUBLIC HEALTH AND SURVEILLANCE
(2022)
Article
Food Science & Technology
Felicia Siew Kay Ng, Jie Hong Chiang, Grace Cui Fang Ng, Cheryl Si Hui Lee, Christiani Jeyakumar Henry
Summary: This study investigated the suitability of plant-based proteins and fats as substitutes for dairy ingredients in developing frozen desserts. The plant-based desserts had comparable nutrition profiles to dairy desserts but higher dietary fiber content, resulting in improved texture and taste. The desserts containing both chickpea protein concentrate and soymilk powder showed the highest sensory scores and can be a suitable food supplement for elderly individuals at risk of malnutrition.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Wesley Tay, Rina Quek, Joseph Lim, Bhupinder Kaur, Shalini Ponnalagu, Christiani Jeyakumar Henry
Summary: This study aims to model the replacement of a diet consisting of animal-based proteins with plant-based alternatives in a group of Asians. The results showed that the consumption of plant-based alternatives led to a significant increase in carbohydrates, dietary fiber, sodium, and calcium intake, but a significant decrease in overall energy, protein, and fat intake. The substitution of animal-based proteins with plant-based alternatives may have benefits for bone health and individuals on a caloric restriction diet, but may also have negative effects on individuals with cardiovascular conditions and hypertension, as well as iron deficient populations.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Nutrition & Dietetics
Suman Mishra, Andrew McLaughlin, John Monro
Summary: The study examined the effects of partial fruit-for-cereal carbohydrate exchange on glycaemic and appetite responses, as affected by food order and separation. It was found that regardless of the order of consumption, kiwifruit effectively reduced the glycaemic response without affecting satiety. There was a close correlation between the glycaemic and satiety responses to food ingestion.
Letter
Food Science & Technology
Darel Wee Kiat Toh, S. R. V. Akila, Christiani Jeyakumar Henry
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)
