Article
Nutrition & Dietetics
Ruibin Wang, Ming Li, Margaret Anne Brennan, Don Kulasiri, Boli Guo, Charles Stephen Brennan
Summary: Dietary phenolic compounds need to be released from the food matrix in the gastrointestinal tract to have a bioactive effect, but this release is affected by the food structure. A study investigated the release of phenolic compounds (both bound and unbound) in cold and hot extruded noodles enriched with phenolics during simulated in vitro gastrointestinal digestion. It was found that hot extrusion led to the formation of more complexes and a higher proportion of bound phenolics, resulting in a more controlled release and slower starch digestion. The release of unbound and bound phenolics was higher in cold extrusion noodles compared to hot extrusion noodles. Similarly, for noodles extruded with rutin, the release of unbound and bound rutin was higher in cold extrusion noodles compared to hot extrusion noodles. This suggests that hot extrusion may be a method to enhance the development of starchy foods enriched with controlled phenolics.
Article
Chemistry, Multidisciplinary
Tomasz Zieba, Dominika Solinska, Artur Gryszkin, Malgorzata Kapelko-Zeberska, Bartosz Raszewski, Durdica Ackar, Jurislav Babic, Borislav Milicevic, Antun Jozinovic
Summary: Potato starch was processed by extrusion and roasting with apple distillery wastewater to produce starch esters substituted with malic acid residues. The higher roasting temperatures led to a higher degree of starch esterification. The modified starch exhibited darker color, increased resistance to amylolytic enzymes, and reduced solubility and heat of phase transition. Other properties of the starch varied depending on the extrusion and roasting temperatures, suggesting a novel method for resistant starch production.
APPLIED SCIENCES-BASEL
(2021)
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)
Review
Food Science & Technology
Xiaoyue Huang, Hongsheng Liu, Yue Ma, Shihua Mai, Cheng Li
Summary: Extrusion is a thermomechanical technology widely used in producing starch-based foods. It can modify starch digestibility by altering starch structures, providing opportunities to produce foods with slow starch digestibility.
Article
Chemistry, Applied
Andrea Bresciani, Debora Giordano, Francesca Vanara, Massimo Blandino, Alessandra Marti
Summary: High-amylose corn pasta showed higher levels of resistant starch, soluble and cell-wall bound phenolic acids, and antioxidant capacity. Pasta cooked using process B had higher SPA concentration and more homogeneous structure, while process A resulted in a more compact structure.
Article
Chemistry, Applied
Xixi Zeng, Houyu Kang, Ling Chen, Xinyi Shen, Bo Zheng
Summary: The interaction between hot-extrusion treatment and starch-proanthocyanidins was found to enhance the nutritional properties of chestnut starch, including an increase in resistant starch content and enhanced alpha-amylase inhibitory activity, antioxidant activity, and antiglycation activity. Additionally, the treated starch increased the levels of short chain fatty acids, particularly propionate, and enriched beneficial intestinal bacteria. This study provides an approach to improve the nutritional functions of starch and offers guidance for improving the nutritional quality of chestnut starch-based foods.
CARBOHYDRATE POLYMERS
(2024)
Article
Microbiology
Isabella Corsato Alvarenga, Matthew Jackson, Dennis E. Jewell, Charles G. Aldrich
Summary: Increasing resistant starch in diets may have a positive impact on colonic health in dogs, particularly with diets extruded using low or medium shear, which could lead to decreased fecal pH, increased butyric acid concentration, and a shift towards more saccharolytic bacteria.
Article
Biochemistry & Molecular Biology
Natasha Abbas Butt, Tahira Mohsin Ali, Abeera Moin, Abid Hasnain
Summary: This study prepared two levels of chemically modified starches through extrusion and observed significant structural changes. The extruded starches exhibited different physical properties such as hardness and stability. Dynamic rheology tests revealed that citrate-modified starches had higher viscoelastic properties compared to lactate-modified starches.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Si Nhat Nguyen, Pamela Drawbridge, Trust Beta
Summary: This review investigates the presence and formation of resistant starch (RS) from grain to food, focusing on wheat, barley, rye, and oat-based foods. It examines the impact of ingredients and food processing on RS formation in grain-based food. RS is found to develop during various food manufacturing processes and its content can be influenced by operating parameters. The review also discusses the formation of RS during the preservation of starchy foods and techniques to mitigate this phenomenon. The introduction of RS into cereal-based foods enhances fiber content and affects technological parameters, texture, color, and sensory properties of final products. RS-incorporated foods are well liked and have potential positive effects on gut health and postprandial glycemia.
Article
Food Science & Technology
Isabella Corsato Alvarenga, Lewis C. Keller, Christopher Waldy, Charles G. Aldrich
Summary: The objective of the study was to produce dog foods with different levels of resistant starch and compare the differences among low, medium, and high resistant starch foods. The results showed that resistant starch and starch cook increased linearly as shear decreased, confirming that lower mechanical energy processes led to decreased starch gelatinization.
Article
Food Science & Technology
Andressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro
Summary: High hydrostatic pressure (HHP) can retain anthocyanins and antioxidant activity in jussara juice, but excessive pressure can lead to significant losses. Adding 12.5% sucrose to the juice can enhance consumer acceptance. Although the overall sensory acceptance of HHP-processed juice is slightly higher than that of unprocessed juice, pressurization is not effective in maintaining the anthocyanins and antioxidant activity in jussara juice stored at refrigeration temperature for 60 days.
Article
Chemistry, Applied
Canxin Cai, Yaoqi Tian, Chunrui Sun, Zhengyu Jin
Summary: This study investigated the formation mechanism of enzyme-resistant structures in extruded starch, specifically, fatty acid-starch complexes (FASCs). The effects of fatty acids with different carbon-chain lengths and degrees of unsaturation on complex formation were evaluated. The results showed that fatty acids with shorter carbon chains and higher unsaturation tended to form more stable complexes. Reheating and cooling led to the formation of new complexes and starch networks, limiting enzyme penetration into starch granules.
Article
Chemistry, Applied
Junyu Tang, Jianwei Zhou, Xinyue Zhou, Dandan Li, Zhengzong Wu, Jinhu Tian, Enbo Xu, Donghong Liu
Summary: This study prepared resistant starch (RS) using maize starch with different ratios of amylose to amylopectin and various pullulanase concentrations, and identified two types of RS with distinct morphologies. Physical and chemical analyses revealed the rearranged supramolecular structures of starch and their relationships with physicochemical properties. The study provides new insights and references for exploring the preparation of novel RS with different structural units or micro-domains.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Shuohan Ma, Qingqing Zhu, Siyu Yao, Ruihao Niu, Yu Liu, Yu Qin, Yuxue Zheng, Jinhu Tian, Dandan Li, Wenjun Wang, Donghong Liu, Enbo Xu
Summary: In this study, the combination of high-solid extrusion and moderate enzymolysis was utilized to enhance the binding efficiency of starch and phenolics. The phased release of phenolics was achieved, and noncovalent interactions were found to play a crucial role in the binding process.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Zhongjing Guan, Xiaoru Ren, Shichao Bian, Enbo Xu, Aiquan Jiao, Zhengyu Jin
Summary: By studying the changes of various indexes of enzymatic extrudates in different zones of the extruder barrel, it was determined that DE, WSI, and DPD (especially DP6) can be used as comprehensive evaluation indexes for enzymatic extrudates. The trends of DE, WSI, and other indexes were found to be more influenced by mechanical force than temperature during the extrusion process.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Manoj Kumar, Rajat Suhag, Muzaffar Hasan, Sangram Dhumal, Radha, R. Pandiselvam, Marisennayya Senapathy, Vellaikumar Sampathrajan, Sneh Punia, Ali A. S. Sayed, Surinder Singh, John F. Kennedy
Summary: Black soybean is a nutritious legume rich in bioactive compounds, such as anthocyanins, phenolic acids, and isoflavones. Traditional extraction methods are simple but use toxic solvents, while modern methods are more environmentally friendly and yield higher extraction efficiency. Black soybean exhibits various biological activities, including antioxidant, anti-cancer, and anti-diabetic effects, making it a promising source for functional food and nutraceutical development.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Paulo E. S. Munekata, Birsen Yilmaz, Mirian Pateiro, Manoj Kumar, Ruben Dominguez, Mohammad Ali Shariati, Christophe Hano, Jose M. Lorenzo
Summary: This review provides an overview of high added-value compounds found in the residues of Prunus fruits processing and their applications in the food science field. By reutilizing the wasted residues such as pomace, kernels, peels, and leaves, important ingredients with technological relevance, such as active films and encapsulated bioactive compounds, can be produced to enhance the quality of food products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Sicon Mitra, Uttpal Anand, Mimosa Ghorai, Nishi Kant, Manoj Kumar, Radha, Niraj K. Jha, Mallappa K. Swamy, Jaroslaw Prockow, Jose M. Perez de la Lastra, Abhijit Dey
Summary: Plants produce secondary metabolites that can be used in medicine, dyeing, poisoning, and insecticides. Genome management approaches have revolutionized genetic engineering by allowing targeted editing, which enhances plant features and yields. Various unique editing systems, such as CRISPR/Cas9, have transformed metabolic engineering and enabled modifications to biosynthetic pathways of secondary metabolites. This chapter reviews novel genome editing methods and highlights recent discoveries in CRISPR-based modification of natural products in medicinal plants.
BIOTECHNOLOGY AND BIOENGINEERING
(2023)
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Sneh Punia Bangar, Vida Simat, Fatih Ozogul
Summary: Fish and fishery products are considered beneficial for human health, but they are prone to deterioration. Packaging using natural materials like chitosan and gelatine can enhance the shelf-life by inhibiting microorganisms and oxidation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Sneh Punia Bangar, N. Afzal Ali, Aderonke Ibidunni Olagunju, Kristian Pastor, Adeleke Omodunbi Ashogbon, Kshirod K. Dash, Jose M. Lorenzo, Fatih Ozogul
Summary: This review summarizes the raw materials and key processing steps of starch noodles, as well as the important information on thermal, pasting, cooking, and textural properties. Technological, nutritional, and sensory challenges in the development of starch noodles are also discussed.
JOURNAL OF TEXTURE STUDIES
(2023)
Review
Chemistry, Applied
Kanika Sharma, Manoj Kumar, Jose M. Lorenzo, Sanjay Guleria, Sujata Saxena
Summary: Modification and blending of vegetable oils have significant effects on their physicochemical properties, nutritional value, and health benefits, providing effective measures to improve consumer health.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Review
Chemistry, Analytical
Paulo E. S. Munekata, Sarah Finardi, Carolina Krebs de Souza, Caroline Meinert, Mirian Pateiro, Tuany Gabriela Hoffmann, Ruben Dominguez, Savio Leandro Bertoli, Manoj Kumar, Jose M. Lorenzo
Summary: The quality and shelf life of meat and meat products are usually evaluated using complex protocols and sensory methods. The development of electronic systems like E-nose, E-eye, and E-tongue has provided faster, portable, and cost-effective methods for measuring characteristics of meat and meat products. These electronic systems have been used to differentiate preservation methods, detect adulteration, monitor processing conditions, and evaluate shelf life. E-nose is the most versatile technology, while E-tongue and E-eye have specific applications in determining adulteration and evaluating color and marbling levels, respectively.
Review
Chemistry, Applied
Roji Waghmare, Manoj Kumar, Rahul Yadav, Priyank Mhatre, Sachin Sonawane, Swati Sharma, Yogesh Gat, Deepak Chandran, Muzaffar Radha, Muzaffar Hasan, Abhijit Dey, Tanmay Sarkar, Kolawole Banwo, Micheal Alao, Jayanthi Balakrishnan, Deodatt Suryawanshi, Jose M. Lorenzo
Summary: This review summarizes the research progress and current studies on the use of ultrasonic technology as a pre-treatment for freeze drying. It discusses the impact of ultrasonic pre-treatment on the phytochemical, color, texture, and micro-structure of food. The review also suggests that optimized ultrasonic treatment parameters are needed to improve heat and mass transfer in food samples, leading to faster drying process and reduced drying time.
Review
Genetics & Heredity
Suraj Prakash, Manoj Kumar, Radha, Sunil Kumar, Susan Jaconis, E. Parameswari, Kanika Sharma, Sangram Dhumal, Marisennayya P. Senapathy, Vishal Deshmukh, Abhijit Dey, Jose M. Lorenzo, Vijay Sheri, Baohong Zhang
Summary: Cotton is a globally cultivated fiber crop with significant economic value, but the productivity and yield are negatively affected by biotic and abiotic stresses. This review comprehensively analyzes the impact of these stresses on secondary metabolite production in cotton and emphasizes the importance of developing stress-tolerant cotton varieties for sustainable production. Plants under stress conditions employ defense mechanisms, including upregulating defense genes and accumulating secondary metabolites, which can be harnessed to alleviate the negative effects on crop yield and quality. Furthermore, the utilization of secondary metabolites, such as gossypol, in cotton for industrial applications presents new opportunities for sustainable cotton production and value-added products. Transgenic and genome-edited cotton cultivars can also be developed to provide tolerance against both biotic and abiotic stress in cotton production.
FUNCTIONAL & INTEGRATIVE GENOMICS
(2023)
Article
Biochemistry & Molecular Biology
Gulden Goksen, Didem Demir, Kuldeep Dhama, Manoj Kumar, Ping Shao, Fengwei Xie, Noemi Echegaray, Jose Manuel Lorenzo
Summary: Current trends favor the use of natural components for creating healthful, environmentally friendly, sustainable, and profitable goods. In response, the food industry is seeking safe natural ingredients to produce low-fat, artificial-additive-free, gluten-free, prebiotic, and fortified foods. Similarly, the pharmaceutical and medical industries are exploring the application of natural ingredients, specifically plant mucilage, to address biomaterial challenges more efficiently. Plant mucilage has proven to have excellent health features and technological properties, making it useful for both food and biomedical applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Sneh Punia Bangar, Priyanka Kajla, Vandana Chaudhary, Nitya Sharma, Fatih Ozogul
Summary: Flavonoids, such as luteolin, are increasingly used in foods and active packaging systems for their functional properties and antimicrobial effects. Luteolin, a polyphenolic plant flavonoid, is naturally found as glycosides and can be converted into luteolin glucuronides in the intestine, which are responsible for its bioactivities. This review aims to compile important data on the biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicity potential of luteolin.
Article
Food Science & Technology
Raquel Lucas-Gonzalez, Birsen Yilmaz, Amin Mousavi Khaneghah, Christophe Hano, Mohammad Ali Shariati, Sneh Punia Bangar, Gulden Goksen, Kuldeep Dhama, Jose Manuel Lorenzo
Summary: Cinnamon is an ancient spice used in culinary and traditional medicine practices, containing compounds responsible for its antimicrobial properties. This review focuses on the potential of cinnamon to address challenges in the agri-food industry.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Sneh Punia Bangar, Okon Johnson Esua, C. Nickhil, William Scott Whiteside
Summary: Microcrystalline cellulose-based active films are advanced solutions to extend the shelf life of food goods by providing antimicrobial protection and preventing lipid oxidation. These films can be incorporated into biopolymer-based and synthetic polymers to create nanocomposites with improved properties.
FOOD PACKAGING AND SHELF LIFE
(2023)
Review
Food Science & Technology
Manoj Kumar Pulivarthi, Rania Marie Buenavista, Sneh Punia Bangar, Yonghui Li, Lester O. Pordesimo, Scott R. Bean, Kaliramesh Siliveru
Summary: The market for plant proteins is rapidly growing due to their competitive advantages in production costs, energy requirements, and sustainability. Conventional extraction methods pose environmental concerns, while dry fractionation is an energy-efficient and environmentally friendly alternative. This paper provides a comprehensive review of the dry fractionation process for obtaining protein-rich fractions from different seeds. Further research is needed to improve the quality, purity, and yield of protein concentrates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Neeraj Kumari, Manoj Radha, Manoj Kumar, Sunil Puri, Baohong Zhang, Nadeem Rais, Ashok Pundir, Deepak Chandran, Priya Raman, Sangram Dhumal, Abhijit Dey, Marisennayya Senapathy, Sunil Kumar, Bishwa Raj Pokharel, Vishal Deshmukh, Rahul D. Damale, Anitha Thiyagarajan, V. Balamurgan, G. Sathish, Surinder Singh, Jose M. Lorenzo
Summary: The seeds and kernels of peaches are rich sources of various important compounds such as sodium, potassium, zinc, copper, iron, fatty acids, fiber, and carbohydrates. They have been found to possess several bioactive properties including anti-aging, protection against oxidative stress, cancer cell inhibition, and diabetes prevention. Peach wastes can be utilized to produce functional foods, pharmaceuticals, animal feed, and cosmetics.
