Article
Chemistry, Applied
Blaz Ferjancic, Mihaela Skrt, Mojca Korosec, Jasna Bertoncelj
Summary: The definition of dietary fibre was changed in 2009 to include low molecular weight soluble dietary fibre. This led to the development of new methods for determining dietary fibre, which has an impact on national food composition databases that need to be updated with data including low molecular weight soluble dietary fibre.
Article
Food Science & Technology
Joanne W. Siccama, Rianne Oudejans, Lu Zhang, Mirjam A. Kabel, Maarten A. Schutyser
Summary: This study proposed the enzymatic conversion of cellulosic-rich waste streams of white asparagus into cellobiose and cello-oligosaccharides (COS) for producing a natural carrier agent. By optimizing the enzyme loadings, hydrolysis times, and pre-treatment conditions, a high yield/purity enzymatic hydrolysate with a high glass transition temperature (T-g) was obtained. The spray-dried hydrolysates of asparagus fiber showed potential usage as a carrier agent due to their high T-g.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Tuuli E. I. Salo, Sari Niinisto, Tuuli E. Korhonen, Helena Pastell, Heli Reinivuo, Hanna-Mari Takkinen, Jorma Ilonen, Jorma Toppari, Mikael Knip, Riitta Veijola, Suvi M. Virtanen
Summary: This study investigated the intake and sources of dietary fibre among Finnish children using new CODEX-compliant values. The intake of fibre was associated with age, sex, and breastfeeding status. Cereal products, fruits, and vegetables were identified as major sources of dietary fibre.
BRITISH JOURNAL OF NUTRITION
(2023)
Review
Nutrition & Dietetics
Philippa Stribling, Fandi Ibrahim
Summary: Low molecular weight (LMW) non-digestible carbohydrates, such as oligosaccharides and inulin, are accepted as dietary fibre in many countries. However, their inclusion within the Codex definition of dietary fibre has caused controversy. This review argues for the exclusion of oligosaccharides and inulin from the definition and suggests placing LMW non-digestible carbohydrates in their own category as prebiotics or considering them as food additives.
CLINICAL NUTRITION ESPEN
(2023)
Review
Gastroenterology & Hepatology
Samantha K. Gill, Megan Rossi, Balazs Bajka, Kevin Whelan
Summary: Dietary fiber has been shown to benefit gastrointestinal health through consumption of unrefined whole foods. Studies have demonstrated that dietary fiber can regulate gut and microbial effects, with important implications for gastrointestinal disorders.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Secil Yilmaz-Turan, Kun Jiang, Patricia Lopez-Sanchez, Amparo Jimenez-Quero, Thomas Crouzier, Tomas S. Plivelic, Francisco Vilaplana
Summary: Biocatalytical upgrading of side streams from agricultural biomass into multifunctional materials can increase the circularity of food and material systems. In this study, we designed radical scavenging hydrogels with mechanical integrity and protective effects against reactive oxygen species using enzymatic crosslinking of arabinoxylans (AX) extracted from corn fibre. The influence of two enzymatic systems, laccase/O-2 and peroxidase/H2O2, on the biochemical structure, assembly, properties, and radical scavenging activity of the hydrogels was compared. The results showed that the enzymatic system used for crosslinking affected the network organization and properties of the hydrogels.
Article
Food Science & Technology
Lily Stojanovska, Habiba I. Ali, Afaf Kamal-Eldin, Usama Souka, Ayesha S. Al Dhaheri, Leila Cheikh Ismail, Serene Hilary
Summary: This study investigated whether enzymes are essential in analyzing insoluble, soluble, and total dietary fiber (IDF, SDF and TDF) contents in dry fruits with low starch and protein contents. The results showed agreement between both enzymatic and non-enzymatic methods in measuring IDF, SDF, and TDF values in date fruits. The study confirmed that dates are a rich source of dietary fiber and the non-enzymatic technique is a viable substitute for enzymatic analysis of dietary fiber in dry fruits.
Article
Food Science & Technology
Aleksandra Torbica, Milos Radosavljevic, Miona Belovic, T. Tamilselvan, Pichan Prabhasankar
Summary: This article reviews biotechnological tools for dietary fiber modification in bakery products, including enzymes and microbial fermentation, and analyzes the advantages and disadvantages of each method. These biotechnological tools can improve the processing properties and sensory quality of products, and enhance the nutritional value of products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Nurul Hanisah Mohd, Rizafizah Othaman, Mukram Mohamed Mackeen, Mohamad Yusof Maskat
Summary: This study successfully produced oligosaccharides from oil palm mesocarp fibre (SM) by pretreating the material with 5% NaOH and hydrolyzing it for different times. The results showed that alkaline pretreatment led to higher amounts of reducing sugars, as well as a higher saccharification percentage. Hydrolyzing the pretreated SM for 3 to 24 hours resulted in oligosaccharides with 2, 3, and 4 glucose units, with no significant increase in glucose units observed with longer hydrolysis times.
Article
Food Science & Technology
Hexiang Xie, Xiaoming Tang, Meng Wai Woo, Hua Xiong, Qiang Zhao
Summary: The combined effects of enzymatic/alkali protein removal treatments and superfine grinding have been studied on the characteristics of okara dietary fibre (DF). Protein removal can effectively increase the DF content and enhance water-holding capacity, swelling capacity, and oil-holding capacity. Particle size reduction leads to a redistribution of fiber composition from the insoluble to the soluble fraction. Suitable treatment methods and mesh size selection can improve the characteristics of okara DF.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yajun Zheng, Bufan Xu, Panqi Shi, Hailong Tian, Yan Li, Xueying Wang, Song Wu, Pengfei Liang
Summary: The study found that acetylation and hydroxypropylation can enhance the water swelling ability and adsorption capacities of MBDF, as well as improve its hypoglycemic activities. Crosslinking improved the adsorption capacities of certain substances but reduced enzyme inhibition activity to some extent.
Article
Food Science & Technology
Si Nhat Nguyen, Man Dat Vien, Thi Thu Trang Le, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le
Summary: Commercial cellulase treatment of wheat bran can effectively improve the ratio of insoluble to soluble dietary fiber, thus affecting the hardness and overall acceptability of cookies. Incorporating 50% cellulase-treated bran into cookies has the best effect, significantly improving the quality of cookies.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Fangzhou Xu, Shikai Zhang, Tao Zhou, Geoffrey I. N. Waterhouse, Yuyi Du, Dongxiao Sun-Waterhouse, Peng Wu
Summary: This research investigates the utilization of active polysaccharides from Adzuki bean cooking liquid through enzymatic extraction and ultrasonic or high-pressure homogenisation modifications. The resulting polysaccharide products exhibit beneficial characteristics, including high dietary fiber content and various functional properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Qianyun Ma, Wenxiu Wang, Ziye Ma, Yaqiong Liu, Jianlou Mu, Jie Wang, Letitia Stipkovits, Gang Wu, Jianfeng Sun, Xiaodan Hui
Summary: Enzymatic modification of potato residue dietary fibre increases soluble fibre content, promotes the production of short-chain fatty acids, and improves the richness and diversity of intestinal microflora in mice.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Review
Nutrition & Dietetics
Elena Jovanovski, Michelle Nguyen, Yui Kurahashi, Allison Komishon, Dandan Li, Ho Hoang Vi Thanh, Rana Khayyat, Alexandra Louisa Jenkins, Tauseef Ahmad Khan, Andreea Zurbau, John Sievenpiper, Vladimir Vuksan
Summary: This study compares the effects of viscous dietary fiber and non-viscous, cereal fiber on lipid-lowering. The results show that viscous dietary fiber reduces LDL cholesterol and alternative lipid markers compared to fiber from cereal sources, suggesting it may be a preferred dietary intervention for reducing cardiovascular disease risk.
BRITISH JOURNAL OF NUTRITION
(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.