Resistant starch in food: a review

The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS. © 2014 Society of Chemical Industry     

Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics

Potatoes have been added to bread for improvement of texture and moisture retention. The functional quality and starch digestibility in bread containing 5%, 10% or 15% potato flour were evaluated. Farinograph absorption of wheat and potato flour blends ranged from 59.0% to 77.7%. Bread with potato flour had significantly (P < 0.05) lower bread firmness during storage. There was a significant (P < 0.05) decrease in starch molecular weight as the level of potato flour increased. Inclusion of potato flour in these breads significantly (P < 0.05) increased the level of resistant starch (RS), while significantly (P < 0.05) decreasing the estimated glycemic index (eGI). Bread with no potato flour had 5.2% RS and an eGI of 95, while the bread with 15% potato flour had 11.3% RS and an eGI of 87. Overall, the addition of potato flour may reduce dough strength and loaf volume, but it reduced staling and increased resistant starch content of the bread.     

Microencapsulation using starch as wall material: A review

Microencapsulation is a process oriented to protect substances that are susceptible to decomposition or reduction in their functionality due to different degradation reactions (i.e., oxidation, hydrolysis, etc.). Diverse wall materials, including some carbohydrates, preserve substances against adverse temperature, pH, humidity, oxygen, and other components that can react with the protected material. Starch is a wall material that is widely used for microencapsulation purpose. Unmodified and modified starches are increasingly considered for microencapsulation of vitamins, essential oils, flavors, drugs, and microorganisms. Recently, spherical aggregates of starch using small granules (1–3 μm) were developed for encapsulation purposes. Spherical aggregates are produced when small starch granules in the presence of additional bonding agents (e.g., proteins and hydrocolloids) are spray dried. Some studies have reported the application of spherical aggregates, but they neither report the effects of amylose content nor the molecular weight of amylopectin. In this sense, this review focuses on the state of the art of starch spherical aggregates and the perspectives of their applications as encapsulating agents.     

Apple pomace as food fortification ingredient: A systematic review and meta-analysis

The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products—meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.     

利用回交和标记辅助选择快速培育高油酸花生品种及其评价

花生传统加工方式存在能耗大、入味慢、加工周期长等缺点,为了得到风味更佳的花椒味花生仁休闲食品,本研究采用真空技术与传统技术相结合的加工方式,通过负压时间、负压次数、真空度三个单因素实验筛选真空入味工艺参数条件,以花椒酰胺含量和感官评分为考察指标,在单因素实验的基础上通过响应面试验优化真空入味花椒味花生仁的工艺条件。结果表明,各因素对花椒味花生仁的影响顺序为负压时间>负压次数>真空度,最佳工艺参数为负压时间100 s、负压次数6 次、真空参数0.80 MPa。该最佳工艺制作的花椒花生仁蛋白质含量为27%,脂肪含量为57%,过氧化值和酸价均符合国家的标准,感官评分为93.1分。本研究以推动标准化加工的坚果休闲食品全产业链提供参考,促进坚果休闲食品产业的可持续发展。

     

Prebiotics as functional foods: A review

Prebiotics are short chain carbohydrates that are non-digestible by digestive enzymes in humans and selectively enhance the activity of some groups of beneficial bacteria. In the intestine, prebiotics are fermented by beneficial bacteria to produce short chain fatty acids. Prebiotics also render many other health benefits in the large intestine such as reduction of cancer risk and increase calcium and magnesium absorption. Prebiotics are found in several vegetables and fruits and are considered functional food components which present significant technological advantages. Their addition improves sensory characteristics such as taste and texture, and enhances the stability of foams, emulsions and mouthfeel in a large range of food applications like dairy products and bread. This contribution reviews bioactives from food sources with prebiotic properties. Additionally, food application of bioactive prebiotics, stimulation of the viability of probiotics, health benefits, epidemiological studies, and safety concerns of prebiotics are also reviewed.     

叶黄素的生物学作用及制剂研究进展

目的：为提升淀粉在载药领域的应用,旨在制备出纳米级疏水改性淀粉,研究其对疏水性药物的负载效果。方法：以木薯淀粉为原料,采用沉降法制备了纳米淀粉（Nanometer Starch,SNPs）,并以脂肪酶为催化剂,在两相体系对SNPs催化改性,合成了不同取代度（Degree of Substitution,DS）的松香酯纳米淀粉（Rosin Ester Nanometer Starch,RENPS）,考察了SNPs和RENPS在不同条件下对叶黄素的吸附效果。结果：酯化改性未对SNPs形貌产生显著影响,SNPs尺寸分布在250～800 nm,主峰为480 nm,RENPS尺寸分布在100～800 nm,DS的增加,使主峰向左移动;DS与RENPS的疏水性呈现正相关,RENPS的接触角可达93.32°±1.15°,SNPs的接触角仅为51.69°±2.15°。随着DS的增加,RENPS对叶黄素吸附达到平衡的时间逐渐减小,但吸附量逐渐增加。SNPs对叶黄素吸附为一级动力学,RENPS对叶黄素吸附为二级动力学。结论：本研究确定了RENPS的一种疏水改性方法,并且改性后的RENPS对疏水性药物的负载能力得到显著提升。     

用于开发新型功能饮料的菊粉

<正> 据预测,在未来几年,功能饮料市场将大幅度增长。市场趋势变化万千,饮料生产商因此必须对新的饮料概念作出及时反应,从而争取更大的市场份额。具有多种保健作用的菊粉膳食纤维,能够在功能饮料市场增长过程中起到关键的作用。 功能饮料已经从健康食品中突围而出,成为饮料市场的主导产品,而这种情况在日本尤为明显,功能饮料占据了当地饮料市场18％的市场份额。从日本的饮料市场发展状况可见,保健作用可以在新型饮料和新的饮料概念中担当重要的角色。为此,饮料生产商便开发出     

Food product models developed to evaluate starch as a food ingredient

Three highly reproducible food models have been developed to evaluate rheological and functional properties of starches. The food models are dutch vla, dressing, and white sauce, and they vary in pH, serving temperature, oil content, and content of other functional ingredients than starch (milk proteins, whole egg, carrageenan). The viscous properties were calculated in a controlled stress rheometer, and the power law index, n, and the consistency index, K, was calculated. The viscoelastic properties at small deformations were measured by oscillating viscometry. Also a spreadability analysis was performed. The rheological data for the three food models were analysed by use of a principal component analysis (PCA), which enabled an evaluation of the functionality of the models and visualisation of the correlation to the concentration of starch. The rheological parameters all varied significantly with starch concentration in dutch vla. In dressing and white sauce most of the rheological parameters depended on the starch concentration. In addition, it was found that results from the empirical rheological method (USDA consistometer) correlate well with fundamental rheological parameters. Syneresis was measured for a period of time up to 15 days. The degree of syneresis of dressing was highly dependent on starch concentration, while the syneresis of the white sauce was dependent on time but not on starch concentration. The dutch vla showed no syneresis at all.     

健康食品配料——低聚异麦芽糖

低聚异麦芽糖又称分歧低聚糖,以淀粉为原料采用酶工程技术生产,是功能性低聚糖中产量最大、应用最广泛的一种健康食品配料。低聚异麦芽糖于80年代在日本成功开发,1990年产量达8,000吨,1995年产量为11,000吨,至1997年已达15,000多吨。由于低聚异麦芽糖具有显著的生理功效,且价格极具市场竞争力,发展速度较快,年平均增长率超过10％。     

Orange fibre as potential functional ingredient for dry-cured sausages

Dry-cured sausages with orange fibre (juice industry by-products) at five concentrations (0, 5, 10, 15 and 20 g/kg) were prepared and studied. Chemical (residual nitrite level and lipid oxidation) and physico-chemical parameters (colour and pH) were determined during dry-curing stage (4 weeks). Polyphenol composition (extracted with methanol and separated and quantified by HPLC) of each formulation and its evolution during dry-curing were also determined. TBARS values increased in all samples during drying, with lower increase in treatment samples than in control samples. The incorporation of orange fibre into sausages produced a significant decrease in residual nitrite level. The high reactivity of nitrites could allow its reaction with active biocompounds (polyphenols) present in orange fibre. Chromatographic (HPLC) analysis of orange fibre detected numerous peaks, most of them matched with phenolic compounds. The highest peak of this chromatogram was identified as hesperidin. So, hesperidin was selected as the most adequate compound to monitor polyphenols changes in sausages added with orange fibre during processing.     

Fucoidans as a natural bioactive ingredient for functional foods

Functional food is considered to be any food or food component that provides health benefits beyond basic nutrition. Recently, a great deal of interest has been paid by the consumers towards natural bioactive compounds as functional ingredients in the diets due to their various health beneficial effects. Notably, marine resources have been recognized as rich sources of structurally diverse biologically active compounds with great application potential in marine functional foods. Among them, fucoidans have been found to possess various bioactivities including antioxidant, anti-inflammatory, anti-allergic, anti-tumor, anti-obesity, anti-coagulant, anti-viral, anti-hepatopathy, anti-uropathy, and anti-renalpathy effects. Hence, this contribution focuses on fucoidans derived from marine sources and presents a brief overview of their biological activities with health benefits.     

芬兰Raisio Benecol公司带来功能性新配料——植物甾烷醇酯推广新闻发布会在京举行

植物甾烷醇酯是一种天然食品配料，科学研究证明，它可以大大降低人体血清胆固醇，从而降低冠心病患病风险。植物甾烷醇酯是芬兰食品公司——Raisio Benecol Ltd．发明的专利产品。通过与本国的食品企业合作，这一发明产品已在全世界23个国家推广和销售。目前，芬兰Raisio Benecol Ltd．将这一发明介绍给中国的科学界和食品领域，使这一被科学证明有效降低胆固醇和预防心血管疾病的天然食品配料造福于中国人民。     

Resistant starch modification: effects on starch properties and functionality as co-encapsulant in sodium caseinate-based fish oil microcapsules

The properties of resistant starch (RS) modified by heating starch suspensions (Heat RS) or heating followed by microfluidization (Heat-MF RS) and their functionality as co-encapsulants in sodium caseinate (NaCas) based fish oil microcapsules (50%oil:25%NaCas:25%starch) were examined. RS modification reduced molecular weight and crystallinity of the starch, with the effects being more evident for Heat-MF RS. The properties of fish oil microcapsules were influenced by the starch type used (RS, Heat RS, or Heat-MF RS) in combination with NaCas. With both physical blends and heated mixtures of NaCas and starch as encapsulants, highest encapsulation efficiency but lowest oxidative stability was obtained for the microcapsules containing Heat-MF RS. Oxidative stability was independent of heat treatment applied to the mixtures of NaCas and starch and also not related to encapsulation efficiency of the freeze-dried microcapsules. The properties of the starch used in combination with NaCas were the major determinant of the oxidative stability, with lower molecular weight and decreased crystallinity providing less protection against oxidation.     

Wheat fiber as a functional ingredient in restructured fish products

The technological effect of wheat fiber as an ingredient in minced fish was tested. Thus 3% and 6% of wheat fiber with different size particles were added to minced hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus) muscle and water was also added to maintain the original moisture of the sample. The addition of fiber increased the water holding capacity (WHC). The water binding capacity (WBC) also increased, but only when water was not added to maintain the moisture constant. The cooking drip was lower when 3% or 6% of fiber was added. In general, when the drip was released by gravity, the 250 μm particle fiber bound more water than the 80 μm particle fiber, but when the water was extracted by a centrifugal force the opposite was observed. Restructured products with fiber were whiter and their rigidity and cohesiveness were lower. Products with 3% of fiber were well rated by the sensory panel, unlike the products with 6% of fiber. No unusual flavors were apparent when the wheat fiber was added. The effect of fiber as a stabilizing agent on protein and lipid was not apparent, either.     

Black rice bran as an ingredient in noodles: chemical and functional evaluation

This study examined the feasibility of using black rice bran (BRB) as an ingredient of noodles and evaluated the effect of BRB incorporation in noodles in terms of chemical and functional attributes. Noodles were prepared with BRB as an ingredient at different levels (2%, 5%, 10%, and 15%). Addition of BRB (5%, 10%, and 15%) significantly decreased the cohesiveness of noodles in texture evaluation. Noodles with different levels of BRB were functionally evaluated and content of polyphenolics, flavonoids, and anthocyanins were improved compared to the control. Additionally, antioxidant activity of BRB noodles was increased compared to the control. BRB can be an excellent ingredient to increase the nutritional value and antioxidant properties of noodles.