Article
Food Science & Technology
Linhao Feng, Chenya Lu, Yong Yang, Yan Lu, Qianfeng Li, Lichun Huang, Xiaolei Fan, Qiaoquan Liu, Changquan Zhang
Summary: The study assessed the impact of different Wx alleles (Wx(lv), Wx(a), Wx(b)) on rice grain quality profiles, starch fine structure, and crystallinity characteristics, highlighting the significant influence of the Wx(lv) allele on amylose content, starch fine structure, and crystallinity in indica rice.
Article
Chemistry, Multidisciplinary
Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Nor Qhairul Izzreen Mohd Noor, Faridah Yahya, Hasmadi Mamat
Summary: This research examined the nutritional and physicochemical properties of Bario rice flour variations, and the results showed that Bario rice flour contains high moisture, ash, crude protein, and carbohydrate contents, as well as high amylose and swelling capacity. Therefore, Bario rice flour has the potential to be used as an alternative in gluten-free bread.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Tomoko Sasaki, Yasuhiro Suzuki
Summary: This study explores the impacts of apparent amylose content and amylopectin structure on the physical and nutritional properties of rice starch by comparing novel mutants with conventional rice varieties. The rice mutants demonstrated a specific amylopectin characteristic, indicating higher resistance to digestion due to its amylopectin structure and formation of harder gel.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Fei Deng, Fan Yang, Qiuping Li, Yuling Zeng, Bo Li, Xiaoyuan Zhong, Hui Lu, Li Wang, Hong Chen, Yong Chen, Wanjun Ren
Summary: Ratoon rice (RR) has higher starch and amylose content compared to the main crop, leading to an increase in cooked rice hardness and a decrease in stickiness.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Gaopeng Zhang, Yang Xuan, Fei Lyu, Yuting Ding
Summary: This study investigates the effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on the microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF). Results show that the HMT-ET BRF has lower expected glycemic index (eGI) compared to HMT and ET, due to the increase in resistant starch (RS) and melting temperature, as well as the decrease in swelling capacity (SC), peak viscosity, and apparent amylose content (AAC). XRD and FTIR analysis suggest the formation of starch-lipid complex in ET and HMT-ET flours. DSC and RVA analysis confirm that HMT-ET flours induce starch gelatinization and inhibit starch retrogradation. Overall, the HMT-ET BRF with improved physicochemical properties and starch digestibility could be a good substitute for carbohydrate sources.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Fei Chen, Yan Lu, Lixu Pan, Xiaolei Fan, Qianfeng Li, Lichun Huang, Dongsheng Zhao, Changquan Zhang, Qiaoquan Liu
Summary: Rice grain quality is a complex trait influenced by amylose content, water content, and the cumulative area of cavities within starch granules. This study found that the transparency of the endosperm was negatively correlated with the cumulative area of cavities, thus affecting the appearance of rice. An indica rice variety, 28Zhan, with translucent endosperm exhibited good taste, which may be attributed to long-chain amylopectin and the B2 chain.
Article
Food Science & Technology
Jukkrapong Pinyo, Rungtiwa Wongsagonsup, Natrapee Panthong, Pimploy Kantiwong, Qiang Huang, Nuttinee Tangsrianugul, Manop Suphantharika
Summary: This research found that adding different types of healthy edible oils to rice starch and rice flour can reduce the content of rapidly digestible starch and increase the content of resistant starch. In particular, coconut oil and palm oil resulted in cooked rice starch and rice flour with higher melting temperatures and dissociation enthalpies of the amylose-lipid complex and V-type crystalline order.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Zhenglei Yang, Henan Hao, Yanwen Wu, Yongguo Liu, Jie Ouyang
Summary: Moisture and amylose content play crucial roles in determining the quality of heat-treated starches. Increasing moisture content leads to higher paste transmittance, gelatinization temperature, and digestibility, while decreasing swelling power and enthalpy. Higher amylose content in rice starch decreases molecular order and gelatinization temperature, but increases resistant starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agronomy
Liqin Hu, Jialin Cao, Yu Liu, Zhengwu Xiao, Mingyu Zhang, Jiana Chen, Fangbo Cao, Anas Iqbal, Salah Fatouh Abou-Elwafa, Min Huang
Summary: This study assessed the multidimensional relationships between the glucose production rate of cooked rice and various physicochemical, pasting, and textural properties. The research identified amylose content, gel consistency, and pasting temperature as key factors affecting starch digestibility.
Article
Plant Sciences
Mingrui Luo, Wanxin Gong, Siyan Zhang, Lanyu Xie, Yitao Shi, Dianxing Wu, Xiaoli Shu
Summary: The content of resistant starch (RS) is positively correlated with the apparent amylose content (AAC). We analyzed two Indica rice mutants with high AAC and found that their RS content differed remarkably. The difference in RS content may be attributed to the differences in fine structures of amylopectin.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Muhammad Lubowa, Shin-Yong Yeoh, Boshra Varastegan, Azhar Mat Easa
Summary: This study demonstrated that the combination of pre-gelatinised high-amylose maize starch with Ca2+-induced setting of alginate had a significant impact on the physicochemical and sensory properties of rice flour noodles. The addition of hydrocolloids increased noodle tensile strength, hardness, water absorption, and optimum cooking time, while reducing cooking loss. The formulated noodles also had above average sensory acceptability, showing promising results for the preparation of enhanced rice flour noodles.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Maria Paula Lopez-Fernandez, Silvio David Rodriguez, Leonardo Cristian Favre, Veronica Maria Busch, Maria del Pilar Buera
Summary: The aim of this study was to evaluate the physicochemical, thermal and pasting properties of the starch of six quinoa genotypes native to the northwest of Argentina. Significant differences were observed among genotypes in terms of amylose content, swelling power, water-binding capacity, thermal and pasting properties. The results suggest that genotypic background and environment influence the pasting curves.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yuji Honda, Yasuhiro Saito, Naoya Katsumi, Minami Nishikawa, Hiroki Takagi
Summary: The hardening rate of mochi made by Kagura-mochi was twice as high as that made by Hakusanmochi. The textural properties of the rice product are influenced by the physicochemical properties of starch in the rice flour. Starch in Kagura-mochi is less easily gelatinized compared to Hakusanmochi.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, Sajad Ahmad Rather, H. A. Makroo, B. N. Dar, Sajad Mohd Wani, Omar Bashir
Summary: Rice cake prepared from hydrolyzed flour has lower energy, starch, and glycemic index, higher resistant starch content, and better storage stability compared to control.
Article
Chemistry, Applied
Yan Peng, Bigang Mao, Changquan Zhang, Ye Shao, Tianhao Wu, Liming Hu, Yuanyi Hu, Li Tang, Yaokui Li, Wenbang Tang, Yinghui Xiao, Bingran Zhao
Summary: The study compared the physicochemical properties and starch structures of hybrid rice varieties with similar amylose content but different taste values. It showed that the proportions of amylopectin short chains and intermediate chains, as well as the diversity of starch granules, play key roles in determining the eating quality of hybrid rice. Additionally, gel permeation chromatography and high-performance anion-exchange chromatography analyses were conducted to further understand the impact of starch structures on the texture and taste of cooked rice.
Article
Chemistry, Applied
Swati Mahato, Da-Wen Sun, Zhiwei Zhu
Summary: This study investigated the effects of electromagnetic fields with frequencies between 100 and 400 Hz on cold storage of grass carp. The results showed that EMF treatment at frequencies between 100 and 400 Hz could improve the quality of grass carp during cold storage by increasing Ca(2+)ATPase activities and reducing protein oxidation. The effects on lipid oxidation varied with different frequencies.
Article
Engineering, Chemical
Clement Kehinde Ajani, Zhiwei Zhu, Da-Wen Sun
Summary: In this study, a conjugate modelling approach was used to investigate the momentum, heat, mass transport, and structural deformation during vacuum cooling of steamed bread. The results showed that the three-parameter Maxwell model accurately described the viscoelastic behavior of the bread, and the model predictions were accurate for moisture variation and areal shrinkage. Sensitivity analysis revealed that the deformation model was more sensitive to water transport parameters, particularly the hydrous compressibility factor.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Analytical
Zhihui Wu, Da-Wen Sun, Hongbin Pu, Qingyi Wei
Summary: A novel fluorescence biosensor based on CRISPR/Cas12a and MXenes was developed for AFB1 detection in food. The biosensor showed a wide detection range, low detection limit, and rapid detection time, and demonstrated excellent detection performance in real samples.
Review
Food Science & Technology
Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun
Summary: Infrared-accelerated drying (IRAD) technology is an innovative solution for the food industry, offering advantages such as energy-saving potential, reduced drying time, and cost-effectiveness. This review presents the latest knowledge and findings on the applications of IRAD technologies in enhancing food quality and safety. It discusses the fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for improving efficiency, and developments in combining IRAD with other drying techniques for better end-products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Yuandong Lin, Ji Ma, Qijun Wang, Da-Wen Sun
Summary: There is an increasing interest in the role of nondestructive and rapid detection technologies in the food industry. Machine learning techniques have shown great potential in handling complex data and building calibration models. Novel nondestructive technologies, such as acoustic analysis, machine vision, electronic nose, and spectral imaging, combined with machine learning, have wide applications in food quality assessment.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Jun-Hu Cheng, Sang Zou, Ji Ma, Da-Wen Sun
Summary: This review provides an update and comprehensive overview of the reconfiguration of central carbon metabolism (CCM) in foodborne bacteria under toxic reactive oxygen species (toxROS) stresses. Two types of toxROS, exogenous and endogenous toxROS, are introduced. The three main CCM pathways in foodborne bacteria under toxROS stress, glycolysis (EMP), pentose phosphate pathway (PPP), and tricarboxylic acid cycle (TCA), are highlighted, along with energy metabolisms throughout these pathways. Challenges and future work in this area are suggested.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Bingxue Hu, Da-Wen Sun, Hongbin Pu, Zhibin Huang
Summary: A large-area, high-sensitivity, stable and uniform Au@Ag nanorods-CMC substrate was successfully developed for SERS detection of pesticide residues in fruits. The substrate retained more than 80% SERS performance after 9 months of storage, demonstrating its advantages of facile preparation, good uniformity, strong reproducibility, and long-term stability.
Article
Chemistry, Applied
Hong Zhu, Jun-Hu Cheng, Ji Ma, Da-Wen Sun
Summary: An effective method based on Fe2+ assisted cold plasma was proposed to pretreat pineapple peel cellulose for the preparation of cellulose nanofibrils (CNF). The mechanism underlying Fe2+ assisted cold plasma pretreatment and the resulting changes in cellulose structure were investigated. The results showed that Fe2+ assisted cold plasma treatment significantly decreased the degree of polymerization of cellulose and enhanced electrostatic repulsion of fibrils, leading to the production of CNF. The study provides important insights into developing new pretreatment methods for converting cellulose into CNF.
Article
Chemistry, Applied
Lunjie Huang, Da-Wen Sun, Hongbin Pu, Cuiyun Zhang, Daorui Zhang
Summary: This study presents a biocatalytic spraying coating for fruit preservation, using banana and mango as model fruits. The biohybrid nanofibers in the coating showed excellent antibacterial performance and effectively killed foodborne pathogens, thereby improving the quality of the fruits.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Yunlu Zhao, Mysore Lokesh Bhavya, Apurva Patange, Da-Wen Sun, Brijesh K. Tiwari
Summary: Plasma-activated liquids (PALs) are emerging and promising alternatives to traditional decontamination technologies. They show efficient impact against microorganisms and their biofilms, with various reactive species and physiochemical properties playing a crucial role in mitigating biofilms. The implementation of PALs in the food industry could help overcome disinfection hurdles and enhance biofilm inactivation efficacy.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Jiafei Tang, Xianglu Zhu, Anet Rezek Jambrak, Da-Wen Sun, Brijesh K. Tiwari
Summary: Compared with traditional methods, cavitation-based processing technology has attracted extensive attention for its low energy consumption and high processing efficiency. This review provides a detailed account of the cavitation mechanism, factors affecting cavitation, application in food processing, extraction of natural ingredients, and discusses safety, nutrition, and future research directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Editorial Material
Food Science & Technology
Da-Wen Sun
Summary: Surface-enhanced Raman spectroscopy (SERS) technology has been revitalized and advanced by utilizing metal-organic frameworks (MOFs) as substrates. In this study, Fe3O4@UiO-66(Zr)@Ag nanoparticles (FUAs) were developed as a new SERS substrate for trace detection of organophosphorus pesticides (OPs) in food. The FUAs exhibited excellent SERS detection sensitivity, uniformity, reproducibility, and stability, with a high Raman enhancement factor and low limit of detection for 4-NBT. The FUAs also achieved trace detection of OP compounds in apple juice, meeting the requirements of food control standards.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jun-Hu Cheng, Jilin Li, Da-Wen Sun
Summary: This study investigated the effects of dielectric barrier discharge (DBD) cold plasma (CP) on the structure, surface hydrophobicity, and allergenic properties of tropomyosin (TM) in shrimp. The results showed that CP treatment increased the molecular weight of TM, decreased the protein concentration, increased the content of free amino acids, and altered the distribution of aromatic amino acids. CP treatment also led to a decrease in the content of alpha-helix and an increase in surface hydrophobicity. Allergenicity analysis demonstrated that CP treatment significantly reduced the IgE binding capacity and the degranulation indexes of KU812 cells, including the release of beta-HEX, intracellular calcium ion intensity, histamine, and inflammatory cytokines (IL-4, TNF-alpha).
Article
Chemistry, Applied
Obafemi Ibitayo Obajemihi, Okon Johnson Esua, Jun-Hu Cheng, Da-Wen Sun
Summary: The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 degrees C and velocity of 1.5 m/s were evaluated. The results showed that PW pretreatment increased lycopene content, shortened drying time, improved various physicochemical properties, but reduced TSS. OD treatment led to lycopene degradation, prolonged drying time, increased TSS, but lowered acidity and other properties. PO treatment overcame the disadvantages of OD and showed enhanced lycopene content, accelerated moisture transfer, improved bioactive and physicochemical properties. Overall, PW and PO pretreatments showed promising potential for enhancing drying efficiency and product quality in the food industry.
Article
Physics, Fluids & Plasmas
Kexin Zhang, Ming Zhao, Da-Wen Sun, Brijesh K. Tiwari
Summary: Reactive species generated during plasma applications were investigated in both aqueous and gas phases using two types of plasma jets with different feeding gases. Optical absorption spectroscopy and wet chemical-based colorimetric methods were applied to determine the reactive species in ambient air and plasma-activated water respectively. Partial least squares regression modelling and selectivity ratio algorithm were used to analyze the correlations and select important spectral wavelengths for these reactive species.
PLASMA SOURCES SCIENCE & TECHNOLOGY
(2023)
