There is a growing demand for gluten-free bakery products from groups with celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products, chemically leavened gluten-free ...products such as cookies, biscuits, cakes, muffins, and crackers are receiving increasing interests due to their convenience and unique taste and texture. Many research papers have been published in recent years; however, no comprehensive review has yet been available in this area.
This review examines various gluten-free non-bread bakery goods with respect to formulation, preparation, and properties of dough and batter and the resultant products. Other functional ingredients such as proteins, fibers, hydrocolloids, and emulsifiers used to improve product properties are discussed. Challenges of developing the gluten-free bakery products, such as technological limitation, nutritional quality, and sensory properties are addressed. Knowledge and information gaps in this research area are identified, and future research needs are recommended.
Rice flour is the mostly used gluten-free flour for these purposes, and it is often formulated with flours, starches, and proteins from cereals, pulses, pseudocereals, and other plant materials to achieve optimal batter or dough properties and bakery product quality. Although the composition of gluten-free composite flours and formulation dominate product texture and sensory traits, other factors such as grain milling methods, flour particle size, and flour treatment could also have some impact. The current gluten-free cookies, biscuits, cakes, muffins, and crackers are still less desirable than wheat-based products. Further research is warranted in developing and evaluating more palatable and nutritious gluten-free products.
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•Gluten-free non-bread bakeries of cookie, biscuit, cake, and cracker are reviewed.•Rice and its composite flours are widely used for gluten-free bakery products.•Flour composition and formulation dominate dough/batter and product properties.•Achieving desired flour functionality and sensory quality is yet challenging.•Further research is warranted in improving product palatability and nutrition.
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•Dough and bread fortified with phenolic compounds have more health benefits.•Phenolics interact with gluten and delay starch gelatinization and staling.•Phenolics influence dough ...properties and bread quality.•Phenolics could prevent the formation of carcinogens during bread making.
A diet rich in phytochemical phenolics has been associated with the reduction of some chronic diseases. Therefore, there has been a growing demand for phenolic-enriched functional foods. Bread is a staple food for most populations, and bread supplemented with phenolic compounds has attracted growing research interests in recent years. Besides improving the antioxidants in bread, adding phenolic compounds also affects dough’s physicochemical properties and qualities because of various interactions with flour constituents. In addition, phenolic compounds may prevent the formation of carcinogens such as acrylamide during baking, thus functioning as an anti-carcinogenic agent in food systems. This review examines recent researches conducted on bread enriched with phenolic compounds and their effects on dough properties, bread quality, associated interactions with gluten and starch macromolecules, as well as potential health benefits regarding bioaccessibility and bioavailability. Research gaps in the area are further identified and future research opportunities are recommended.
Metabolic switch from oxidative phosphorylation to aerobic glycolysis, which is also called the Warburg effect, is a hallmark of osteosarcoma (OS) and leads to the enhancement of cell ...chemoresistance, growth, metastasis, and invasion. Emerging evidence indicates that long non-coding RNA (lncRNA) plays a crucial role in the Warburg effect of cancer cells. Here, we report that lncRNA KCNQ1OT1 was upregulated in OS. Meanwhile, functional experiments demonstrated that the KCNQ1OT1 facilitated proliferation and suppressed apoptosis of OS cells. In addition, KCNQ1OT1 contributed to the Warburg effect by stimulating aldolase A (ALDOA) expression. Furthermore, using bioinformatics analysis, luciferase reporter, RNA immunoprecipitation, and RNA pull-down assay, we identified that KCNQ1OT1 functions as a competing endogenous RNA (ceRNA) by sponging miR-34c-5p, which inhibited ALDOA expression by directly targeting its 3'UTR. Taken together, these data identified a key role of KCNQ1OT1 in glucose metabolism reprogramming of OS. Targeting the KCNQ1OT1/miR-34c-5p/ALDOA axis may be a potential therapeutic target in OS treatment.
Phosphatidylcholine-soybean protein isolate (PC-SPI) nanoemulsions were prepared by ultrasonication. The effects of preparation conditions (SPI and PC addition, ultrasonic power and time) on the ...structural properties of the nanoemulsions and their storage stability were investigated. The results showed that the most optimal adsorption capacity and adsorption tightness at the oil-water interface under optimal conditions (1.5% SPI, 0.20% PC, 500 W ultrasonic power and 9 min ultrasonic time) were exhibited by the SPI-PC conjugate, which demonstrated that this nanoemulsions can be categorized as a high-quality emulsion suitable for research. To test its stability, and the high-quality nanoemulsion of β-carotene was stored. After degradation of the nanoemulsions during storage, β-carotene was released. The β-carotene retention rate of the high-quality emulsion was maintained above 86% at different temperatures in the absence of light for up to 30 days. This study provides new information for the development of transport and stability systems for nanoemulsions.
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•R. roxburghii fruit is rich in polysaccharides, vitamin C and superoxide dismutase (SOD).•R. roxburghii polysaccharides showed potential in emulsifier or flavor retainer in foods.•R. ...roxburghii extracts showed antioxidants, α-glucosidase and α-amylase inhibitory effects.•R. roxburghii extracts can be used in functional foods and therapeutic pharmaceuticals.
Rosa roxburghii (R. roxburghii), primarily distributed in southwest region in China, is known for its remarkable high vitamin C, SOD, and flavonoids contents. A diet rich in beneficial antioxidants such as polysaccharides, vitamin C, superoxide dismutase (SOD), and phenolics is associated with reducing risks of chronic diseases. This review examines the chemical composition in fruit of R. roxburghii and their functional properties. Recent studies showed the inhibitory effect of polysaccharides in fruit of R. roxburghii on digestive enzymes, such as α-amylase and α-glucosidase, slowing down the absorption rate of dietary carbohydrates in the small intestine, thus preventing type 2 diabetes. R. roxburghii fruit extracts showed antioxidant capacities and inhibitory effect on cancer cell growth in vitro. Thus, fruit of R. roxburghii showed its potential in developing functional food, dietary supplementation and pharmaceuticals. Research gaps in each area are identified and future research opportunities are recommended.
•The effect of ultrasound combined with L-histidine on protein was investigated.•The structures of SPI were changed by ultrasound combined with L-His.•L-His has different effects on protein function ...at different strengths.•Ultrasound combined with L-His improved the emulsifying properties of SPI.
Herein, the effects of ultrasound-assisted L-histidine (L-His) on the physicochemical properties and conformation of soybean protein isolate (SPI) were investigated. Particle size, zeta potential, turbidity, and solubility were used to evaluate protein aggregation, and the relationship between structural and functional changes of the proteins was characterized using spectral analysis, surface hydrophobicity, emulsification, and antioxidant properties. After ultrasound-assisted L-His treatment, SPI exhibited a smaller particle size, higher solubility, and more homogeneous micromorphology owing to the decrease in alpha-helix content and subsequent increases in zeta potential and active sulfhydryl content. In addition, spectral analysis showed that L-His and SPI could form a complex, which changed the microenvironment of the amino acid residues in SPI, thus improving its emulsification and antioxidant properties. At the concentration of L-His was 0.3 % w/w, the nanocomplex had a smaller particle size (140.03 nm), higher ζ-potential (–23.63 mV), and higher emulsification stability (22.48 min).
Population aging and migration are two important phenomena in the process of social development in China, which have a significant impact on industrial structure upgrading. This study explores the ...moderating effect of the population migration on the population aging impacting the industrial structure upgrading based on Chinese provincial panel data from 2000 to 2021. The results demonstrate that the population aging has become a development trend of China's population, and it has a significantly hinder industrial structure upgrading. Furthermore, the population migration resulting diffusion and convergence of economic factors has a meaningful moderating effects on the population aging impacting the industrial structure upgrading. Our study suggests that a reasonable and orderly population migration is critical in achieving stable and sustainable industrial structure upgrading, especially in the context of the China's population aging.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
Chitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO
) and titanium (B/CH/Nano-TiO
) dioxides were developed and applied to detect potential changes on fresh ...blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO
) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO
) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO
) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73-3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.
Chemotherapy and radiation often induce a number of cellular responses, such as apoptosis, autophagy, and senescence. One of the major regulators of these processes is p53, an essential tumor ...suppressor that is often mutated or lost in many cancer types and implicated in early tumorigenesis. Gain of function (GOF) p53 mutations have been implicated in increased susceptibility to drug resistance, by compromising wildtype anti-tumor functions of p53 or modulating key p53 processes that confer chemotherapy resistance, such as autophagy. Autophagy, a cellular survival mechanism, is initially induced in response to chemotherapy and radiotherapy, and its cytoprotective nature became the spearhead of a number of clinical trials aimed to sensitize patients to chemotherapy. However, increased pre-clinical studies have exemplified the multifunctional role of autophagy. Additionally, compartmental localization of p53 can modulate induction or inhibition of autophagy and may play a role in autophagic function. The duality in p53 function and its effects on autophagic function are generally not considered in clinical trial design or clinical therapeutics; however, ample pre-clinical studies suggest they play a role in tumor responses to therapy and drug resistance. Further inquiry into the interconnection between autophagy and p53, and its effects on chemotherapeutic responses may provide beneficial insights on multidrug resistance and novel treatment regimens for chemosensitization.
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•Antioxidant dietary fiber (ADF) is beneficial to human health.•ADF supplementation to bread alters rheological properties of dough.•ADF addition to bread affects bread qualities and ...sensory properties.•More studies are warranted for improving bread qualities supplemented with ADF.
Antioxidant dietary fiber (ADF) is the dietary fiber with natural phenolic compounds, which are beneficial for human health. The addition of ADF to bread increased nutrition and health benefits for consumers. Besides improving the dietary fiber content, polyphenol content, and antioxidant capacity, the addition of ADF increased dough development time due to fiber reduced rate of hydration and gluten development. Literatures showed that the addition of ADF increased hardness, reduced loaf volume, and affected color, texture, and sensory attributes of resultant bread. Therefore, this review covers the current research of the addition of ADF on dough rheological properties and bread qualities, as well as the current challenges of bread enriched with ADF. In addition, promising research topics are recommended for future study including the effect of particle size of ADF, pre-treatment of ADF (e.g., extrusion processing) and inclusion of hydrocolloids on wheat bread with the addition of ADF.
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