Review
Biochemistry & Molecular Biology
Palak Mahajan, Manab B. Bera, Parmjit S. Panesar, Anil Chauhan
Summary: The demand for millets and their products is increasing globally due to their health-promoting properties. The quality of millet-based food products is determined by the starch content, which contributes about 70% of total millet grain. Modifying the structure of starch can achieve product-specific properties while information deficit on millet starch has hampered its potential use. This review examines the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of millet starches, as well as their various applications in the food industry.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Yu Xiao, Mingzhu Zheng, Shuang Yang, Zhaofeng Li, Meihong Liu, Xinbiao Yang, Nan Lin, Jingsheng Liu
Summary: With the increase of proanthocyanidins content, the solubility and swelling power of starch will increase, the pasting properties will change, and the structure of starch will also change. Proanthocyanidins will reduce the ordered degree of starch, enhance the hydrogen bonding in the system, and reduce the digestibility of starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agriculture, Multidisciplinary
Rishibha Gupta, Smriti Gaur
Summary: The study suggests that natural fermentation has a significant impact on the functional properties of millet starch without altering its structural architecture. Therefore, fermentation can be further explored as a low-cost alternative for starch modification.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Poornima Singh, Rahul Singh, Vivek Bhadauria, Harinder Singh
Summary: Research shows that millets, such as sorghum, kodo, and finger millet, are rich in protein and micronutrients, making them a sustainable solution to meet the increasing demands for human and cattle feed. This review critically analyzes the functionality of proteins in these millets, including their behavior under different conditions and potential applications in the food industry.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Pankaj Bhatt, Vipin Kumar, Harsh Rastogi, Mayank Kumar Malik, Raghav Dixit, Sakshi Garg, Garima Kapoor, Suruchi Singh
Summary: The functional and tableting properties of barnyard millet starch were enhanced through alkali treatment and chemical modification (phosphorylation). The amylose content increased after alkali treatment, while the swelling capacity decreased in phosphorylated starch. The modified barnyard millet starch showed improved crushing and compacting abilities but decreased friability and rate of disintegration. This study suggests that cross-linked barnyard millet starch has good tableting properties and can be used as an excipient in drug delivery.
Article
Food Science & Technology
Palak Mahajan, Manab Bandhu Bera, Parmjit Singh Panesar
Summary: Kutki millet is an underutilized grain with high starch content that shows excellent pasting and textural properties, suitable for various food applications. Digestion kinetic models indicate lower digestibility of Kutki millet starch compared to corn starch, with SEM micrographs showing potential as a fat replacer due to finer particle size.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Lei Chang, Ning Zhao, Fan Jiang, Xiaohui Ji, Baili Feng, Jibao Liang, Xiuzhu Yu, Shuang-kui Du
Summary: The structural, physicochemical, gel textural, rheological, and in vitro digestibility properties of non-waxy and waxy proso millet starch were evaluated. The results showed that proso millet starch had a polygonal or spherical shape and an A-type crystalline structure. Waxy proso millet starch had higher crystallinity and shorter range ordered structures compared to non-waxy proso millet starch. Non-waxy proso millet starch displayed higher pasting temperature, retrogradation rate, and shear thinning degree, and lower gelatinization temperature and enthalpy than waxy proso millet starch. The findings also revealed that non-waxy proso millet starch had lower rapidly digestible starch and higher resistant starch contents, making it a potential ingredient for functional foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
M. Balakumaran, K. Gokul Nath, B. Giridharan, K. Dhinesh, A. K. Dharunbalaji, B. Malini, C. K. Sunil
Summary: White finger millet starch was modified using hydrothermal and microwave methods, leading to significant changes in color and gel hydration properties. The modification did not affect the chemical composition or water activity of the native starch but lowered the pH value. The modified starch exhibited improved gel hydration properties and reduced gelation concentration. The modification process also altered the pasting temperature, setback viscosity, consistency index, short-range order, relative crystallinity, and hydrogen bonding of the starch granules. These modifications enhance the potential food applications of white finger millet starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Acoustics
Shweta Yadav, Sabyasachi Mishra, Rama Chandra Pradhan
Summary: Finger millet is rich in nutrients and minerals, but contains antinutrients like tannins and phytates. Ultrasonication during hydration process can reduce antinutrient content, increase water binding capacity and solubility of starch in finger millet.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Chemistry, Applied
Hector Adan Romero Hernandez, Tomy J. Gutierrez, Luis Arturo Bello-Perez
Summary: The development of functional foods has led to the emergence of starch-polyphenol V-type complexes, which have shown potential in reducing starch digestibility and increasing resistant starch content. However, the mechanisms and categorization of these complexes require further research. Future advancements may classify these complexes as a new type of resistant starch.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Le Wang, Jiali Chen, Shaochuang Lu, Panfei Xiao, Chiling Li, Cuiping Yi
Summary: This study investigated the structural, physicochemical, and digestion characteristics of finger millet-resistant starch prepared using different methods. The results showed that the starch obtained by ultrasonic, ultrasonic-autoclaving, and enzymolysis exhibited a B-type polymorph, while ozone treatment resulted in a V-type modified starch. The different FRS samples demonstrated variations in solubility, swelling power, gelatinization energy, and digestibility, providing valuable information for the preparation and application of FRS.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
S. P. Rebeira, B. D. R. Prasantha, D. V. Jayatilake, G. R. Dunuwila, C. H. Piyasiri, H. M. K. W. P. Herath
Summary: By evaluating various rice varieties for their quality, fiber content, and digestion rates, it was found that pigmented rice had higher insoluble dietary fiber content and lower starch digestibility compared to non-pigmented rice.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Simmi Ranjan Kumar, Nuttinee Tangsrianugul, Manop Suphantharika
Summary: This review summarizes the research progress in the isolation, characterization, modification, and applications of Proso millet starch (PMS). PMS can be isolated from Proso millet grains using acidic, alkaline, or enzymatic extraction methods. The structural and functional properties of PMS, both in its native and modified forms, are analyzed and discussed in terms of their suitability for specific applications. The potential applications of PMS in food and nonfood products are presented, and future research prospects and commercial use in the food industry are highlighted.
Article
Food Science & Technology
Cyprian O. Syeunda, Joseph O. Anyango, Abdul K. Faraj, Paul K. Kimurto
Summary: The study showed that germination and blending with precooked cowpea significantly reduced the anti-nutritional content in finger millet complementary food, while also improving protein digestibility.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Nilay Guler, Ilkay Sensoy
Summary: This study investigated the impact of adding psyllium fiber to steamed and roasted wheat-based flat dough on in vitro starch digestibility. The addition of psyllium fiber decreased the rapidly digestible starch (RDS) fractions in both steamed and roasted samples, but only increased the slowly digestible starch (SDS) fractions in samples roasted at 100 degrees C and steamed for 2 min. The presence of fiber resulted in lower RDS fraction in roasted samples compared to steamed samples. This study highlights the influence of processing methods, temperature, and fiber addition on starch digestion.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.