Hydrolyzed collagen (HC) is a group of peptides with low molecular weight (3-6 KDa) that can be obtained by enzymatic action in acid or alkaline media at a specific incubation temperature. HC can be ...extracted from different sources such as bovine or porcine. These sources have presented health limitations in the last years. Recently research has shown good properties of the HC found in skin, scale, and bones from marine sources. Type and source of extraction are the main factors that affect HC properties, such as molecular weight of the peptide chain, solubility, and functional activity. HC is widely used in several industries including food, pharmaceutical, cosmetic, biomedical, and leather industries. The present review presents the different types of HC, sources of extraction, and their applications as a biomaterial.
Summary
The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD) flours, on the physicochemical properties and ...cooking quality of spaghetti. Spaghetti was obtained by replacing semolina flour (control) with five different concentrations of NCHF and CHFMD flours (10%, 17.5%, 25%, 32.5% and 40%). The proximal composition of the flours showed that both NCHF and CHFMD flours lower content of protein and fat but higher content of ash and resistant starch (RS). Moreover, the RS content increased due to thermal modification (TM) and that RS remained high, even after the cooking process. Pasting properties such as peak viscosity, breakdown, setback and final viscosity were influenced by NCHF and CHFMD concentrations. Brightness (ΔL*) was significantly reduced by inclusion of increasing CHFMD levels. True density and water absorption values increased with addition of NCHF and CHFMD, compared to the control spaghetti. The results obtained in this study demonstrated the possibility for producing spaghetti containing up to 40% CHFMD flour, with acceptable quality and functional properties.
Spaghetti made with native and modified Chayotextle flour.
To ensure the best quality bread, it is important to consider the speed of digestion of starch and proteins, as well as how time fermentation and storage time influence the rate of starch digestion ...and the texture of the bread. This study compared the effect of fermentation time and days of storage on the texture, physicochemical, protein and starch digestibility of sourdough bread. Texture profile analysis showed that the fermentation time in recently baked sourdough bread affects hardness, chewiness, and springiness. The electrophoretic profile showed a decrease in band thickness with increase in fermentation time, consistent with a higher percentage of protein digestion. While fermentation time did not significantly affect rapidly digestible starch (RDS) and slowly digestible starch (SDS), storage time resulted in a decrease in RDS and an increase in SDS. Sourdough breads had higher levels of resistant starch (RS). The digestibility characteristics of protein and starch, as well as texture properties, are significantly influenced by fermentation and storage time. The evidence suggests that sourdough bread has the potential to improve the digestion of protein and to effectively regulate the glycemic response, which is due to its higher levels of SDS and RS.
Abstract The aimed of this study was quantified total phenols content, total flavonoids, and antioxidant activity in extruded ready-to-eat products made from yellow corn added with apple pomace ...powder. A central composite rotatable experimental design was used. The variables tested were exit die temperature (140-180 °C), feed moisture (14-20 g/100 g) and apple pomace concentration (0-30 g/100 g). The effect of the process variables on the total contents of phenols, flavonols, flavanols and flavonoids and antioxidant activity was evaluated using the response surface methodology. The data of each response were fitted to a second-order model with determination coefficients ≥ 0.71. The extruded product with no added apple bagasse showed the lowest values of the evaluated phytochemicals but had higher antioxidant activity by DPPH. The addition of apple pomace increased the phytochemical content and antioxidant activity in extruded ready-to-eat products made with yellow corn. This makes it possible to obtain a formulation of an extruded food rich in phenolic compounds with potential to contribute to prevention of oxidative stress, while making use of agro-industrial waste from apple juice extraction.
Purple and yellow sweet potato flours (PSPF and YSPF, respectively) were prepared by oven drying (OD) and freeze drying, and were characterized in terms of chemical composition, bioactive compounds, ...antioxidant capacity, and functional properties. The protein content in YSPF was higher than in PSPF regardless of the drying process. YSPF also showed a higher raw fiber content (7.63–7.41 g/100 g db). Both the drying method and the sweet potato variety influenced the water absorption and water solubility values. The OD method decreased the concentration of the main polyphenol (coumaric acid) in both varieties, and caffeic acid was only detected in YSPF. The antioxidant capacity and the concentration of hydrolyzable polyphenols and condensed tannins were higher in PSPF than in YSPF. The pasting profile was also influenced by both the drying method and the variety. Colored sweet potato varieties are an alternative for producing starchy flour with specific antioxidant characteristics and functionality.
Novelty impact statement
Colorful sweet potatoes are an alternative for the production of flours and to be used as functional ingredients due to their high content of fiber and bioactive compounds. Antioxidant compounds show great influence on viscosity properties.
Fettuccine‐type pasta was made from wheat semolina mixed with 5%, 10%, 15%, 20%, and 25% of huitlacoche mushroom powder (HMUP), and the effect on quality, physicochemical, antioxidant capacity, and ...color properties was studied. Proximate analysis studies on the pasta showed that a higher content of HMUP in the mixture increases lipids, fiber, and ash levels, without affecting protein content. Cooking time in the pasta decreased with increasing HMUP. Quality parameters as cooking loss, cooking weight gained, solubility index, and swelling were influenced by increased HMUP in the pasta. Luminosity (L*) values decreased drastically as HMUP increased. Cooking also influenced color parameters (ΔL* and ΔC*), Antioxidant capacity (DPPH, ABTS, FRAP) and total phenols increased with higher HMUP concentrations in raw and cooked pasta. These results suggest that HMUP could be incorporated into semolina flour to prepare fettuccine‐type pasta, conferring healthy characteristics due to the preservation of antioxidant capacity after cooking.
Novelty impact statement
Huitlacoche powder concentration (5% to 25%) does not affect the quality properties of the pasta. Furthermore, increase of this concentration, caused a higher antioxidant activity, and a preservation of this activity by up to 40% even after the cooking process.
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•The resistant starch microcapsules into the films improved quality in guava fruit.•The AA into the coverage showed a synergistic effect in the storage life of guava.•Starch/RR ...coverage decreases the respiration rate in the guava.•The weight loss decreased and firmness increase by use of edible coating.
Filmogenic solutions based on chayotextle (Shechium edule Sw.) starch mixed with microcapsules of resistant starch (RS) containing ascorbic acid (AA) were used as coatings for guavas. The viscosity properties of the coatings were affected by the concentration of microcapsules in the filmogenic solution. Fruits were coated by dipping them in filmogenic solutions without microcapsules (control) or in solutions with a concentration of microcapsules of 6.25% or 12.5%. Fruits were stored under controlled conditions (4 °C, 65% relative humidity), and the loss of weight, changes in the respiration rate (RR) and physicochemical parameters were assessed. In general, fruits coated with the control solution and solutions containing 6.25% and 12.5% microcapsules showed significant changes in the content of total soluble solids (TSS), pH, and titratable acidity (TA). Significant decreases in RR, firmness and weight were observed in fruits covered with the 12.5%, 6.25% and control solutions, respectively. Fruits covered with edible coatings showed a decrease in ripening, with lower values for their physicochemical properties and reduced changes in surface color compared with uncoated fruits.
Banana starch was oxidized at three different levels and afterwards acetylated. The double-modified starch was used for film preparation with the addition of chitosan. The physical, mechanical, and ...barrier properties were tested. The oxidation level increased the moisture content of the film, but the acetylation and the addition of chitosan decreased this characteristic. The oxidation level increased the whiteness of the film, but the second modification (acetylation) and the addition of chitosan to the blend did not affect this parameter. The solubility increased with the temperature and the oxidation level but decreased with the storage time of the film. The oxidation increased and the acetylation reduced the solubility with respect to the native starch film. The dual modification produced a solubility value less than that of its oxidized counterpart, and the addition of chitosan produced the highest solubility value. The addition of chitosan increased the tensile strength of the film, and the effect was higher with the oxidation level and longest storage time. The addition of chitosan produced a higher elongation value than that of its double-modified film, but at the longest storage time, this parameter decreased. The water vapor permeability increased with the oxidation level because of the hydrophilic character, but the acetylation reduced this parameter because the acetylation increased the hydrophobic character of the starch due to the ester group. Films prepared with the double-modified banana starch and the addition of chitosan had some improved physical, mechanical, and barrier properties, and they may be used in specific applications.
Starch was isolated from Mexican chayote tubers (Sechium edule Sw.) and the yield, physicochemical, rheological, and molecular characteristics were investigated. Commercial potato was used for ...comparison. Starch yield was 49% with a purity of 89.1%. AM content of chayote tuber starch was 26.3%. Birefringence was shown in chayote tuber starch and granules had diverse shapes such as spherical, oval, and polygonal, with size between 10 and 25 µm. B-type XRD pattern was shown by chayote tuber starch. Chayote tuber starch had higher peak viscosity (PV) than potato starch and the maximum PV for chayote tuber starch was obtained at lower temperature. Flow properties of chayote tuber starch showed higher hysteresis than potato at the same concentration. In chayote tuber and potato starches, G′ > G″ at both temperatures. Chayote tuber starch presented slightly lower gelatinization temperatures, but slightly higher enthalpy of gelatinization than potato starch, and similar retrogradation rate (due to the enthalpy value of the phase transition) were found in both tuber starches. Chayote tuber starch presented higher Mw and Rz values than potato starch. Chayote tuber could be an alternative for starch isolation with specific physicochemical and molecular characteristics.
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