Article
Food Science & Technology
Jing Hong, Wanxue Guo, Peixia Chen, Chong Liu, Juan Wei, Xueling Zheng, Saeed Hamid Saeed Omer
Summary: Lactic acid bacteria have been found to play a crucial role in sourdough fermentation. This study investigated the effects of bifidobacteria fermentation on the thermal, physicochemical, and structural properties of wheat starch during dough fermentation. The results showed that as fermentation time increased, the morphology of starch granules was gradually destroyed, solubility and swelling power increased, and gelatinization properties became more stable. Additionally, the hardness of the gel texture decreased significantly after 12 hours of fermentation. Overall, bifidobacteria fermentation proved to be an effective method for modifying wheat starch with potential applications.
Article
Food Science & Technology
Fankui Zeng, Abhilasha Abhilasha, Yufan Chen, Yuci Zhao, Gang Liu, Lovedeep Kaur, Jaspreet Singh
Summary: Biomimetic foods have the potential to improve health by managing and preventing chronic diseases. In this research, plant proteins (soy protein isolate-SPI and pea protein isolate-PPI) were added to Yangyu jiaotuan to develop a product with reduced glycemic properties and high protein content. The results showed that the textural properties did not change significantly during storage, and protein addition protected the microstructure of the product during starch retrogradation.
Article
Chemistry, Applied
S. Boulemkahel, E. Betoret, L. Benatallah, C. M. Rosell
Summary: Research has shown that low pressure homogenization can enhance the functionality of rice flours, with pressure levels and number of passes impacting particle size and physicochemical properties. Homogenization improves swelling, emulsifying properties, and hydrophobicity of rice flours, but also affects bulk density and emulsion stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Pongpanee Nontamas, Rungrueang Phatthanakun, Sirinart Chio-Srichan, Siriwat Soontaranon, Waraporn Sorndech, Sunanta Tongta
Summary: This study found that the physico-chemical properties of native and citrate starches were altered by synchrotron radiation treatment. After radiation, all samples showed rupture and damage. With increasing radiation doses, the relative crystallinity and certain peak ratios decreased, while degradation and solubility increased. Synchrotron radiation induced the cross-linking of starch, leading to an increase in resistant starch content. For citrate samples, the cross-linking by ester bonds was broken into mono-ester bonds.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Xikun Lu, Margaret A. Brennan, Wenqiang Guan, Jie Zhang, Li Yuan, Charles S. Brennan
Summary: The addition of mushroom powder to wheat bread is associated with changes in starch characteristics and antioxidant capacities, with increased mushroom powder content linked to decreased total starch content and increased phenolic content in the bread. Mushroom powder inclusion slows down the rate of reducing sugar release during in vitro digestion, leading to a potentially lower glycaemic response. Additionally, incorporating mushroom powder enhances the bread's antioxidant capacities compared to control bread.
Article
Food Science & Technology
Clelia Covino, Angela Sorrentino, Prospero Di Pierro, Paolo Masi
Summary: The objective of this research was to study the changes in dough and Neapolitan pizza TSG as the leavening time varied and its impact on starch digestibility and acrylamide formation during baking. The study found that longer leavening time improved the extensibility of the pizza disc, making it easier for the pizza maker. Additionally, the levels of reducing sugars and free amino groups increased with increasing leavening time, while rapidly digestible starch decreased in the dough. However, the levels of acrylamide remained the same despite the higher availability of reducing sugars and its precursors during leavening.
Article
Chemistry, Applied
Cai Ling Ang, Lara Matia-Merino, Kaiyang Lim, Kelvin Kim Tha Goh
Summary: This study examines the physico-chemical properties of a "clean-label" modified starch as a potential food ingredient, obtained by disassembling native waxy potato starch granules into macromolecular chains. The study found that treatment at higher temperatures led to the disassembly of starch granules into macromolecular chains, resulting in reduced viscosity and particle size. Different flow behaviors were observed in starch samples treated at different temperatures.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Dalia Urbonaviciene, Ramune Bobinaite, Pranas Viskelis, Ceslovas Bobinas, Aistis Petruskevicius, Linards Klavins, Jonas Viskelis
Summary: The aim of this study was to characterize the variation in biologically active compounds, antioxidant activity and physico-chemical properties in bilberries from different sites in Northern Europe. The study found variations in the biologically active compounds and antioxidant activity of bilberries, suggesting the influence of genotype.
Article
Engineering, Biomedical
E. B. Benalcazar Jalkh, P. G. Coelho, L. Witek, E. T. P. Bergamo, A. C. O. Lopes, K. N. Monteiro, P. F. Cesar, L. A. Genova, P. N. Lisboa-Filho, J. L. B. Abreu, T. M. B. Campos, A. Canteenwala, E. A. Bonfante
Summary: The study revealed that Zirconia Toughened Alumina (ZTA) composite and high purity Alumina (Al2O3) exhibited high hydrothermal stability after aging, while the surface roughness and crystalline content of second-generation 3Y-TZP material (Zpex) significantly increased after artificial aging.
JOURNAL OF THE MECHANICAL BEHAVIOR OF BIOMEDICAL MATERIALS
(2021)
Article
Engineering, Chemical
Rajat Suhag, Atul Dhiman, Dhruv Thakur, Anit Kumar, Ashutosh Upadhyay
Summary: The research investigated the effects of microfluidization treatment on various properties of egg yolk, including color, rheology, particle size, emulsifying properties, and thermal denaturation. Results showed changes in color parameters, rheological properties, particle size, emulsifying activity, and thermal denaturation temperature with increasing microfluidization pressure.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Rongxin Han, Shuai Shao, Hongyin Zhang, Hongyu Qi, Fengqin Xiao, Yingxin Shen, Lin Fan, Haidong Wang, Daqing Zhao, Guangzhe Li, Mingming Yan
Summary: This study demonstrates that WJSPHs exhibit high antioxidant activity and ACE inhibitory activity in vitro, suggesting their potential application as antioxidant peptides for preventing oxidative-related diseases.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Kajal Dhawan, Prasad Rasane, Jyoti Singh, Sawinder Kaur, Damanpreet Kaur, Harshal Avinashe, Dipendra Kumar Mahato, Pradeep Kumar, Mahendra Gunjal, Esra Capanoglu, Shafiul Haque
Summary: The aim of this study was to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as ginger, cinnamon, and holy basil. Different concentrations of spices/herbs were incorporated into standardized matcha hard candy. The best formulations for matcha ginger hard candy, matcha cinnamon hard candy, and matcha tulsi hard candy were selected based on organoleptic evaluation and showed significant proximate, phytochemical, and antioxidant profiles. This study demonstrates the excellent nutritional and phytochemical potential of spiced matcha hard candy as a nutraceutical food product.
Article
Chemistry, Applied
Hamed Peidayesh, Abolfazl Heydari, Katarina Mosnackova, Ivan Chodak
Summary: This study focused on enhancing the stability of thermoplastic starch (TPS) through a dual crosslinking strategy, resulting in improved mechanical and chemical properties. The dually crosslinked TPS showed significant increases in tensile strength, Young's modulus, insoluble portion, and stability in water compared to conventional TPS. Rheology results indicated the formation of 3D networks and limited chain mobility in melted TPS induced by epichlorohydrin (ECH), leading to an extended relaxation process.
CARBOHYDRATE POLYMERS
(2021)
Article
Polymer Science
Katia Rubini, Elisa Boanini, Silvia Parmeggiani, Adriana Bigi
Summary: In this study, curcumin was used as a functionalizing agent to develop antioxidant materials with modulated physico-chemical properties in gelatin films. The functionalized films exhibited remarkable antioxidant properties and sustained curcumin release, suggesting potential applications in various fields. The properties of the materials varied based on the curcumin content and presence of crosslinking agent, demonstrating the versatility of gelatin in different applications.
Article
Polymer Science
Fengchao Zhou, Mingyang Dong, Jianhui Huang, Guorong Lin, Jie Liang, Shibin Deng, Chenqi Gu, Qingyu Yang
Summary: Native starch from different botanical origins was modified by octenyl succinic anhydride (OSA) to introduce octenyl succinic (OS) groups, resulting in different OS-starch with varying levels and degree of substitution. The structural properties of the OS-starch and its ability to stabilize Pickering emulsions were studied. It was found that OSA modification had no effect on the morphology or crystal structure of the starch, but significantly increased contact angle and particle size distribution. The emulsifying capacity was improved by OSA, with higher levels of modification leading to better stability of the emulsions.
Article
Multidisciplinary Sciences
Mudasir Ahmad, Adil Gani, Ifra Hassan, Qingrong Huang, Hassan Shabbir
SCIENTIFIC REPORTS
(2020)
Article
Fisheries
Shahida Naseem, Sami Ullah Bhat, Adil Gani, Farooz Ahmad Bhat
Summary: Aquaculture plays a vital role in providing high-quality protein at affordable costs, and the global demand for aquatic foods is increasing. The search for alternative food components to replace expensive fishmeal and fish oil is a current research focus, with the use of aquatic plants as feed substitutes showing great potential.
REVIEWS IN AQUACULTURE
(2021)
Article
Chemistry, Applied
Faiza Jhan, Adil Gani, Asima Shah, Bilal Ahmad Ashwar, Naseer Ahmad Bhat, Tariq Ahmad Ganaie
Summary: Examined the chemical composition, functional, structural, thermal, and nutraceutical properties of gluten-free flour from under-investigated minor cereals. Significant variations were observed in moisture, protein, fat, ash, carbohydrate content, water absorption capacity, oil absorption capacity, foaming capacity, stability, thermal properties, and pasting characteristics among the different cereal flours. The study also found differences in antioxidant and anti-diabetic potentials among the flours.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Dairy & Animal Science
Hassan Shabbir, Tusneem Kausar, Sobia Noreen, Hafeez Ur Rehman, Ashiq Hussain, Qingrong Huang, Adil Gani, Shiwei Su, Asad Nawaz
Article
Chemistry, Applied
Mudasir Ahmad, Adil Gani
Summary: The study involved nano-encapsulating resveratrol in various starch sources to enhance its bioavailability and bioactivity. The nano-capsules showed good encapsulation efficiency, particle size, and zeta potential, with improved anti-diabetic and anti-obesity properties compared to free resveratrol.
CARBOHYDRATE POLYMERS
(2021)
Review
Biochemistry & Molecular Biology
Irfana Assad, Sami Ullah Bhat, Adil Gani, Asima Shah
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Review
Biochemistry & Molecular Biology
Mehnaza Manzoor, Jagmohan Singh, Julie D. Bandral, Adil Gani, Rafeeya Shams
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Food Science & Technology
Renuka Singh, Sukhcharn Singh, D. C. Saxena
Summary: In this study, the extraction of starch from two varieties of Chenopodium album was standardized through alkaline and alcohol aided alkaline methods. The optimized extraction process resulted in higher starch yield for one variety compared to the other, with differences in water absorption capacity and oil binding capacity observed. However, both varieties showed similar peak viscosity, pasting temperature, and flowability properties, indicating that they can be explored as a thickening agent for food applications.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Yogesh Kumar, Sukhcharn Singh, D. C. Saxena
Summary: This study investigates the structural, morphological, functional, rheological, and thermal properties of crosslinked starch from broken rice of an Indian variety. The results show that crosslinking reaction occurs, leading to a reduction in crystallinity and changes in morphological and functional properties. The crosslinking has a detrimental effect on pasting properties, but the crosslinked gels become more flowable. Sodium trimetaphosphate starch exhibits higher gelatinization temperature and thermal stability.
Article
Engineering, Chemical
Yograj Bist, Yogesh Kumar, Dharmesh Chandra Saxena
Summary: This study examined the effect of octenyl succinic anhydride (OSA) esterification on the powder flowability, functionality, pasting, and gel rheological properties of buckwheat starch (BS). The esterification improved the physical and flow properties of starch, resulting in better flow behavior and storage stability. It also increased solubility and swelling power, leading to an increase in peak viscosity and breakdown, while reducing pasting temperature, setback, and final viscosity.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Rajiv Sharma, Nachiket Kotwaliwale, Navdeep Jindal, D. C. Saxena
Summary: This study investigated the effect of varied milling time on the quality characteristics of dehulled raw gorgon nut flour. The results showed that an increase in milling time led to a decrease in the average particle size and fineness modulus of the flour. Particle size was found to have a pronounced effect on the measured quality characteristics. It was also observed that prolonged milling time beyond 60 seconds resulted in slight deterioration of color and nutritional quality of the flour. Therefore, a milling time of 60 seconds using a batch type laboratory grinder is recommended to obtain superior quality raw gorgon nut flour.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Asir Gani, Zanoor Ul Ashraf, Asima Shah, Azza Silotry Naik, Idrees Ahmed Wani, Adil Gani
Summary: Encapsulation is used to protect bioactive compounds, such as chlorogenic acid, under gastrointestinal conditions. Nanoencapsulated chlorogenic acid in apple seed protein showed improved stability and biological activity. The study demonstrated enhanced antioxidant and antidiabetic properties of the encapsulated compound.
Article
Food Science & Technology
Rajiv Sharma, Nachiket Kotwaliwale, Navdeep Jindal, Dharmesh C. Saxena
Summary: The study investigated the impact of different particle sizes on the morphological, structural, thermal, and pasting properties of raw gorgon nut flour. The flour was divided into five size fractions (250-75 μm). XRD spectra showed strong diffraction peaks at 15 & 23 degrees and an unresolved doublet at 17 & 18 degrees, indicating an A-type crystal structure. There was a significant negative correlation between relative crystallinity and amylose content. The finer fractions of gorgon nut flour exhibited higher peak viscosity and setback, making them suitable for sauces and soups, while the coarser fractions were more appropriate for baking products with stronger dough.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yograj Bist, Vijay Singh Sharanagat, Dharmesh C. Saxena
Summary: In this study, Guinea seed starch (GS) was extracted using four different methods (NaOH, KMS, CA, and DW) to investigate their effects on starch properties. The water and oil absorption capacity ranged from 0.69 to 1.12 g g(-1) and 0.81 to 0.95 g g(-1), respectively. The swelling and solubility of isolated starches increased with temperature (70-90 degrees C). The amylose content varied with isolation method and all starches showed typical A-type X-ray patterns. The GS particles had a mean size of 9.86-13.36 μm and exhibited round to polygonal shapes with pores. The isolation method influenced glass transition temperatures and enthalpies, which ranged from 73.36-83.67 degrees C and 0.72-23.69 J g(-1), respectively. The pasting temperature (PT) varied with the isolation method, with CA (84.80 +/- 0.07 degrees C) > KMS (81.97 +/- 0.06 degrees C) > DW (81.95 +/- 0.05 degrees C) > NaOH (79.82 +/- 0.03 degrees C). All starches showed shear thinning behavior, with the storage modulus higher than the loss modulus.
Article
Food Science & Technology
Yogesh Kumar, Sukhcharn Singh, Dharmesh Chandra Saxena
Summary: This study utilized citric acid and sodium trimetaphosphate to crosslink buckwheat starch. The crosslinking process caused morphological changes, eroding the granule surface and reducing crystallinity. This led to detrimental effects on solubility, swelling power, and gel formation. The crosslinked starches exhibited flowability, low yield stress, and shear thinning behavior.
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)
