Resistant starch as prebiotic: A review Fuentes-Zaragoza, Evangélica; Sánchez-Zapata, Elena; Sendra, Esther ...
Die Stärke,
July 2011, Volume:
63, Issue:
7
Journal Article
Peer reviewed
Open access
The increase in consumers demand for high-quality food products has led to the growth in the use of new technologies and ingredients such as RS. RS occurs basically in all starchy foods and has a ...long history as food source for humans. RS includes the portion of starch that can resist digestion by human pancreatic amylase in the small intestine and thus, reach the colon. His great nutritional interest is associated with his physiological effects, similar to those of dietary fibre. The regular consumption of certain subclasses of highly fermentable dietary fibre sources result in gut associated immune and microbiota modulation as well as a significant production of SCFAs. Among the different physiological roles of RS, its prebiotic effect is of great interest. RS can be considered prebiotic and it is not absorbed in the intestine. The best approach of prebiotic-probiotic symbiosis is achieved by encapsulation. But other food biocompounds can be encapsulated too using RS.
: Tiger nut (Cyperus esculentus) is a weed plant (yellow nut sedge) of tropical and Mediterranean regions. Its sweet almond‐like tubers are highly appreciated for their health benefits and nutritive ...value: high content of fiber, proteins, and sugars. They are rich in oleic acid and glucose, as well as in phosphorus, potassium, and vitamins C and E. In Spain, these tuberous “nuts” are mainly used to manufacture a milky beverage called “horchata de chufa.” Tiger nut has attracted very little scientific and technological interest, except for the production of “horchata de chufa” and some studies on its oil. Development of new products from the tubers could enhance more interest in this crop. In this respect, various opportunities are offered: source of dietary fiber, use of its oil in cooking or salad preparation, production of caramel to be used as a food additive. This review presents an overview of the tiger nut, its products, and the co‐products obtained during commercial processing.
Essential oils have received increasing attention as natural additives for the shelf-life extension of food products due to the risk in using synthetic preservatives. Synthetic additives can reduce ...food spoilage, but the present generation is very health conscious and believes in natural products rather than synthetic ones due to their potential toxicity and other concerns. Therefore, one of the major emerging technologies is the extraction of essential oils from several plant organs and their application to foods. Essential oils are a good source of several bioactive compounds, which possess antioxidative and antimicrobial properties, so their use can be very useful to extend shelf-life in food products. Although essential oils have been shown to be promising alternative to chemical preservatives, they present special limitations that must be solved before their application in food systems. Low water solubility, high volatility, and strong odor are the main properties that make it difficult for food applications. Recent advances that refer to new forms of application to avoid these problems are currently under study. Their application into packaging materials and coated films but also directly into the food matrix as emulsions, nanoemulsions, and coating are some of their new applications among others.
In vitro digestion assays simulate the physiological conditions of digestion in vivo and are useful tools for studying and understanding changes, interactions, as well as the bioaccessibility of ...nutrients, drugs and non-nutritive compounds. The technique is widely used in fields such as nutrition, pharmacology and food chemistry. Over the last 40 years, more than 2500 research articles have been published using in vitro digestion assays (85% of which have been published in the last two decades) to elucidate multiple aspects such as protein digestibility, nutrient interactions or the viability of encapsulated microorganisms. The most recent trend in the use of this technique involves the determination of the antioxidant activity of bioactive compounds after digestion. However, the inability to reproduce certain in vivo digestion events, as well as the multiple models of in vitro digestion, point to a need to optimize and validate the method with in vivo assays to determine its limitations and uses. The purpose of this paper is to provide an overview of the current state of the art of in vitro digestion models through an analysis of how they have evolved in terms of the development of digestion models (parameters, protocols, guidance) and taking into consideration the boom in new fields of application.
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•Overview of the current state of the art of in vitro digestion models•Recently, its application to understand food behaviour during digestion has shot up.•Technical aspects of these systems have been developed and improved.•New fields of application have been explored (specific effects on bioactive compounds).•Their release from food matrix, stability bioaccesibility and nano-delivery systems are the major aspects.
Summary
Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef burgers. The effect of formulation, frozen storage during 60 days and cooking process was ...assessed on lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase in PUFAs (specifically α‐linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which was higher in burgers with hemp‐GE than in burgers with chia‐GE and also dependent on the substitution level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a more intense way than 60 days of frozen storage, being burgers with 50% chia‐GEs the most susceptible.
Figure 1. Lipid oxidation (TBARs values) of beef burgers (5 formulations, raw and cooked) during frozen storage.
•In vitro gastrointestinal digestion (GID) of pomegranate peel flour (PPF) was analysed.•Polyphenolic compounds were sustained and released from PPF.•Flavonoids bioaccessibility was higher than ...phenolic compounds.•PPF showed antioxidant activity in each step of GID.•The antioxidant activity could be attributed to the high content of polyphenolic compounds.
The effect of in vitro gastrointestinal digestion (GID) on the recovery, bioaccessibility and stability of polyphenolic compounds, the changes in antioxidant activity and the short chain fatty acids (SCFAs) production of pomegranate peel flour (PPF) were evaluated. The extracts obtained in each step of GID were used to determine the stability of polyphenolic profile using HPLC whilst the antioxidant properties were determined using five methodologies. The SCFAs production from PPF fermentation was also determined. At the end of GID process, the bioaccessibility of phenolic and flavonoid compounds was 35.90 and 64.02%, respectively. The polyphenolic compounds decreased after GID except that for ellagic acid which increased. GID increased the chelating activity and reducing power. However, the scavenging properties were reduced. Fermentation of PPF by colonic bacteria generated acetic, propionic and butyric acids. PPF could be used in the food industry as a potential ingredient to develop functional foods that promote health benefits.
Chitosan is the deacetylated form of chitin regarded as one of the most abundant polymers and due to its properties, both chitosan alone or in combination with bioactive substances for the production ...of biodegradable films and coatings is gaining attention in terms of applications in the food industry. To enhance the antimicrobial and antioxidant properties of chitosan, a vast variety of plant extracts have been incorporated to meet consumer demands for more environmentally friendly and synthetic preservative-free foods. This review provides knowledge about the antioxidant and antibacterial properties of chitosan films and coatings enriched with natural extracts as well as their applications in various food products and the effects they had on them. In a nutshell, it has been demonstrated that chitosan can act as a coating or packaging material with excellent antimicrobial and antioxidant properties in addition to its biodegradability, biocompatibility, and non-toxicity. However, further research should be carried out to widen the applications of bioactive chitosan coatings to more foods and industries as well was their industrial scale-up, thus helping to minimize the use of plastic materials.
•Quinoa flours are valuable sources of bioactive compounds.•Quinoa oil showed an interesting content of Ω3 fatty acids.•Quinoa flours presented low levels of monosaccharides.•Quinoa flours showed ...significant antioxidant activity.•Quinoa flours incorporation may change colour and texture of the food systems.
In the recent years, quinoa has gained a renewed relevance as an alternative crop to cereals due to its excellent nutritional value. Thus, the aims of this work were to determine the physico-chemical, techno-functional and in vitro antioxidant properties as well as the total phenolic and flavonid contents of six quinoa flours. On the different samples proximal compositions and polyphenolic, sugar and organic acids profiles were also determined. Quinoa flours showed a protein content ranged between 11.62 and 13.66g/100g while the fat content was comprised between 4.87 and 6.48g/100g. The TDF content ranged from 12.71 to 18.59g/100g with ratios IDF:SDF higher than 8:1. In all samples analyzed four organic acids (oxalic, ciltric, malic, and succinic) and three sugars (sucrose, glucose, and fructose) were determined. As regards to techno-functional propreties, all quinoa flours showed lower water and oil holding capacities with values of 1.44–1.80g water/g sample and 0.89–1.04g oil/g sample, respectively. However, all samples showed a high swelling capacity with values ranged from 8.55 to 9.57mL/g. The chemical profiles identification allowed to exposed major concentrations of 4-hydroxibenzoic acid and interesting concentrations of the other phenolic compounds and interesting contents of Ω3 fatty acids, compounds with renewed biological properties in terms of antioxidant activity and control diseases. In addition, the antioxidant activity assessed allowed to establish their antioxidant capacity of this product and the good correlations with total phenolic and flavonoid contents. The results of this study suggested that quinoa flours is a valid source of natural compounds with significant antioxidant activity and biological properties. Further investigations should be undertaken in respect of target product, anyhow the present study allowed to increase the knowledge about this Andean region species.
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