•Puffing reduces the loss of antioxidant compounds compared to roasting.•Overall acceptances of roasted and puffed beans were not significantly different.•TF contributes more to the antioxidant ...activity of cacao beans than TP.•Puffing offers a good alternative to roasting for cacao bean processing.
The antioxidant capacity and attributable bioactive compounds of puffed cacao beans were investigated. Roasting was carried out at 190°C for 15min and puffing was performed at 4–7kgf/cm2. Cacao beans puffed at 4kgf/cm2 showed the highest total polyphenols (23.16mgGAE/gsample) and total flavonoids (10.65mgCE/gsample) (p<0.05). As the puffing pressure increased, the amount of total polyphenols and total flavonoids decreased. The antioxidant capacity of cacao beans reflected the total polyphenols and flavonoids measured. The quantities of theobromine, catechin, epicatechin, and procyanidin B2 were higher in cacao beans puffed at 4kgf/cm2 than in roasted cacao beans. Puffed cacao beans received a good sensory score in flavor, but sourness increased as puffing pressure increased. Thus, these results suggest that, in cacao bean processing, puffing could be an alternative to roasting, which provide a rich taste and high antioxidant capacity.
Effect of pressure level on the physicochemical properties of pressure moisture treated (PMT) starch was investigated. Native starches (corn, potato, rice, tapioca) were equilibrated to water ...contents of 25% (MCDB) and pressurized at 350, 450, 550 MPa for 10 min at 25 °C, which is called pressure moisture treatment (PMT). PMT starches showed lower equilibrium moisture content compared with native starches at the same relative humidity. Broader amylopectin melting transition temperature with higher end temperature and melting enthalpy were observed in PMT starches. PMT decreased solubility and swelling power. In RVA pasting properties, PMT increased pasting temperature but decreased peak viscosity, break down, set back and final viscosity, which is similar to cross-linked starch. PMT increased RS and SDS contents but decreased RDS content compared with native starch. Consequently, PMT starches exhibited distinctively different properties compared with native starch, suggesting the possibility of PMT as a new physical starch modification method.
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•Pressure can be used instead of heat for physical starch modification.•Pressure moisture treatment (PMT) changed physicochemical properties of starch.•PMT starches revealed similar properties to cross-linked starch.•The first evidence of PMT as a new physical starch modification method.
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as ...well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally ...prepared (heat-gelatinized and spray dried) AGS to devise a novel AGS preparation methodology. Pressure-induced (PAGS) and heat-induced AGS (HAGS) maintained their granular shape but lost their birefringence indicating that both methods could prepare AGS. DSC (differential scanning calorimeter) and XRD (X-ray diffraction) analysis confirmed the complete loss of amylopectin double helices and crystallinity of both PAGS and HAGS. However, their swelling power, solubility, RVA pasting properties, acid/shear stability, gel forming ability and textural properties were completely different. PAGS exhibited constrained swelling, suppressed amylose leaching, and reduced viscosity. Notably, HAGS formed a gel without heating, whereas PAGS yielded a viscous paste with water-soluble attributes. Even after reheating, PAGS maintained its granular structure with comparably less swelling and weaker gel strength than HAGS. Consequently, newly developed PAGS exhibited distinctive characteristics compared to the conventional HAGS, such as lower solubility and swelling power, viscosity, textural properties, and high acid and shear stabilities, rendering it a viable option for various applications within the food industry.
•Puffing is a novel alternative of roasting in coffee processing.•Puffing increased extraction yield and antioxidant capacity compared to roasting.•Puffing did not increase specific volume but ...increased extraction yield.•Chlorogenic acid and trigonelline contents significantly reduced with roasting.
Puffing of coffee beans, which induces heat- and pressure-derived physicochemical changes, was applied as an alternative to roasting. Roasted or puffed coffee beans with equivalent lightness values were compared. The moisture content was higher while the crude fat and protein compositions were lower in puffed beans than in roasted beans. The pH was lower and the acid content was higher in puffed beans than in roasted beans. The roasted beans exhibited greater specific volumes, while the puffed beans displayed greater extraction yields. The trigonelline and total phenolic contents were greater in puffed beans than in roasted beans resulting in an enhanced antioxidant capacity. Sensory evaluation of roasted and puffed coffee bean brews revealed that puffing did not affect the flavor or overall acceptance. The current study provides evidence that puffing is an alternative to roasting coffee beans with various benefits.
Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different ...properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the resulting material can be used as clean label starch. Among these physical modification technologies, heat moisture treatment (HMT) is a universally valid technology, but little is known about pressure moisture treatment (PMT)-related technology. Physical modification of starch using PMT results in new functions and value-added characteristics required by industry, and PMT has the potential to produce starch with new functions. In this paper, PMT-related technologies for physically modified starch, the difference between PMT and the hydro-thermal treatment, and clean label starch manufacturing using HMT and PMT were investigated.
Physicochemical properties of pressure moisture treated (PMT, 550 MPa, 10 min) and heat moisture treated (HMT, 100 °C, 10 h) starches were investigated. Effects of PMT and HMT were different ...depending on starch type. PMT starches showed dramatic changes in moisture sorption isotherm, pasting properties, thermal characteristics, solubility and swelling power (at 90 °C), and in vitro digestibility. The most dramatic difference between PMT and HMT starches was amylopectin melting transition, i.e., broadening in PMT and shift to high temperature in HMT starches. Moreover, B- and C-type starches revealed the more increase in amylopectin melting enthalpy than A-type starch. Both PMT and HMT did not increase the crystallinity but reorganized the amorphous area to compact, resulting in lower rapidly digestible starch and higher slowly digestible starch than those of native starches. Consequently, PMT changed the digestibility and physicochemical properties of starches with different modes of action compared with HMT.
•PMT and HMT starches used pressure and heat as driving forces, respectively.•The effects of PMT and HMT were different depending on starch type.•PMT showed dramatic changes in MSI, RVA, DSC, and in vitro digestibility.•PMT broadened, but HMT shifted to higher temperatures in amylopectin melting transition.•Pressure can be used instead of heat to modify starch at low moisture.
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•Protease treatment on starch at 4 °C successfully attenuate amylase activity.•Protease mainly removed starch granule-associated surface/channel proteins (SGAPs).•The reduction of ...SGAP increased starch solubility and decreased swelling power.•The setback of corn and rice starch pastes were reduced by SGAPs removal.•SGAPs reinforced the starch granule rigidity, increasing starch pasting viscosity.
The objective of this study was to investigate the impact of removing starch granule-associated proteins (SGAPs), especially starch granule-associated surface and channel proteins, on the overall characteristics of corn and rice starches. Protease treatment predominantly removed SGAPs on surfaces and in channels of the starches without significant damage, as evidenced by confocal laser scanning microscopy coupled with protein-specific and non-reactive fluorescent dye staining. Compared to untreated starches, protease-treated (PT) starches showed higher solubility and lower swelling power. However, there were no changes in their gelatinization and melting temperatures, despite their higher relative crystallinity. The stability of swollen starch granules during shearing was reduced following SGAP removal, reducing their peak, final and setback viscosities of the paste. Taken together these results indicate that SGAP removal predominantly affects the rheological properties of starch. Furthermore, the lower setback in PT-starch pastes suggests short-term retrogradation may be retarded by protease treatment of starch.
Effect of puffing on conversion of gingerols to shogaols, physicochemical properties as well as antioxidant and anti-inflammatory activities of puffed ginger was investigated. Puffing significantly ...increased extraction yield and the highest value was 12.52% at 980 kPa. The significant decrease in gingerols and increase in shogaols were occurred after puffing, respectively. Especially, 6-shogaol was dramatically increased from 4.84 to 99.10 mg/g dried ginger. Puffed ginger exhibited the higher antioxidant activities (analyzed by DPPH, ABTS, TPC, and TFC) than those of control, and they were significantly increased with increasing puffing pressure. In case of anti-inflammatory activity, puffed ginger did not inhibit NO production, but significantly inhibited TNF-α and IL-6 productions. Among gingerols and shogaols, 6-shogaol showed significantly strong correlations with both antioxidant and anti-inflammatory activities. Consequently, puffed ginger can be applied to functional food industry, which dramatically increased the contents of 6, 8, 10-shogaols, the main bioactive compounds in ginger.
•Puffing successfully converted gingerols to corresponding shogaols in ginger.•Puffing not only converted the gingerols to shogaols but also disintegrated the tissue.•Puffing improved the extraction yield, antioxidant and anti-inflammatory activities.•Antioxidant and anti-inflammatory activities had a strong correlation with 6-shogaol.•Puffed ginger could be used as promising bioactive materials.
The most serious threat which humans face is rapid global climate change, as the Earth shifts rapidly into a regime less hospitable to humans. To address the crisis caused by severe global climate ...change, it will be necessary to modify humankind’s way of life. Because livestock production accounts for more than 14.5% of all greenhouse gas (GHG) emissions, it is critical to reduce the dependence of humans on protein nutrients and calories obtained from livestock. One way to do so is to use insects as food. Compared with typical livestock, farming edible insects (or “mini-livestock”) produce fewer GHG emissions, require less space and water, involve shorter life cycles, and have higher feed conversion rates. It has been recently reported that consumption of certain insects can prevent or treat human diseases. This review goes beyond entomophagy to entomotherapy and their application to the food industry.
