scholarly journals Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1123 ◽  
Author(s):  
Zirui Zhang ◽  
Jinhu Tian ◽  
Haitian Fang ◽  
Huiling Zhang ◽  
Xiangli Kong ◽  
...  
Keyword(s):  
Metabolic Diseases ◽  
Profile Analysis ◽  
Potato Starch ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Scanning Calorimetry ◽  
Continuous Increase ◽  
Texture Profile ◽  
Grape Seed Proanthocyanidins

Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

Physicochemical properties and in vitro digestion of extruded rice with grape seed proanthocyanidins

2020 ◽  
Vol 95 ◽  
pp. 103064 ◽  
Author(s):  
Yuxue Zheng ◽  
Jinhu Tian ◽  
Yukiharu Ogawa ◽  
Xiangli Kong ◽  
Shiguo Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Grape Seed Proanthocyanidins

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Structural and Functional Properties of Slowly Digestible Starch from Chinese Chestnut

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Xiaoyu Wen ◽  
Yuan Zhao ◽  
Joe M. Regenstein ◽  
Fengjun Wang
Keyword(s):  
Functional Properties ◽  
Profile Analysis ◽  
Hydrolysis Rate ◽  
Modified Starch ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties ◽  
Modified Starches ◽  
Chestnut Starch ◽  
Slowly Digestible Starch

Abstract The structural and functional properties of slowly digestible starch (SDS) modified using pullulanase and prepared from chestnut starch were studied. The modified chestnut starches had 41.9 % SDS, which was higher than native chestnut starches (6.51 %) and cooked chestnut starches (18.6 %). The hydrolysis rate of the modified starches was 74.1 %. Scanning electron microscopy showed that the modified starch granules had a large surface area with signs of cracks and dents, and the cross-sections showed hollow internal structures. X-ray diffraction indicated that the crystallisation of the starch changed from the Cb-type to the V-type, although it retained a few C-type characteristics. Compared with native chestnut starch, the modified starches have a higher gelatinisation temperature using differential scanning calorimetry; and the texture profile analysis hardness, chewiness, cohesiveness, and gumminess of modified starch gels decreased significantly, while adhesiveness increased. When debranched using pullulanase there was a decreased solubility, swelling power, and freeze-thaw stability of the modified starches. These findings suggest that pullulanase modification changed the in vitro digestibility and crystalline structure of the modified starches.

scholarly journals Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

2018 ◽  
Vol 2018 ◽  
pp. 1-11
Author(s):  
María D. Torres ◽  
Francisco Chenlo ◽  
Ramón Moreira
Keyword(s):  
Soluble Fraction ◽  
Profile Analysis ◽  
Amylose Content ◽  
Potato Starch ◽  
Degree Of Crystallinity ◽  
Texture Profile ◽  
Gel Texture ◽  
Apparent Amylose Content ◽  
Textural Parameters ◽  
Roasting Temperature

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.

scholarly journals In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids

Biomolecules ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 708 ◽  
Author(s):  
Sarah Fruehwirth ◽  
Sofie Zehentner ◽  
Mohammed Salim ◽  
Sonja Sterneder ◽  
Johanna Tiroch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Dietary Lipids ◽  
Lipid Absorption ◽  
Oxidized Lipids ◽  
Grape Seed Oil ◽  
Oxidized Triacylglycerols

The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.

scholarly journals Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 159 ◽  
Author(s):  
Setya B.M. Abduh ◽  
Sze Ying Leong ◽  
Dominic Agyei ◽  
Indrawati Oey
Keyword(s):  
Solanum Tuberosum ◽  
Electric Field ◽  
Light Microscopy ◽  
Electric Fields ◽  
Potato Starch ◽  
Potato Tissue ◽  
Scanning Calorimetry ◽  
Starch Properties ◽  
Polarised Light

The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm. Distilled water was used as the processing medium. Starches were isolated from potato tissue and from the PEF processing medium. To assess the starch properties, various methods were used, i.e., the birefringence capability using a polarised light microscopy, gelatinisation behaviour using hot-stage light microscopy and differential scanning calorimetry (DSC), thermal stability using thermogravimetry (TGA), enzyme susceptibility towards α-amylase and the extent of starch hydrolysis under in vitro simulated human digestion conditions. The findings showed that PEF did not change the properties of starch inside the potatoes, but it narrowed the temperature range of gelatinisation and reduced the digestibility of starch collected in the processing medium. Therefore, this study confirms that, when used as a processing aid for potato, PEF does not result in detrimental effects on the properties of potato starch.

Synergistic Effect of Scutellaria baicalensis and Grape Seed Proanthocyanidins on Scavenging Reactive Oxygen Species in Vitro

2004 ◽  
Vol 32 (01) ◽  
pp. 89-95 ◽  
Author(s):  
Zuo-Hui Shao ◽  
Terry L. Vanden Hoek ◽  
Chang-Qing Li ◽  
Paul T. Schumacker ◽  
Lance B. Becker ◽  
...  
Keyword(s):  
Reactive Oxygen Species ◽  
Chinese Herb ◽  
Reactive Oxygen ◽  
Grape Seed ◽  
The United States ◽  
Scutellaria Baicalensis ◽  
Ros Generation ◽  
Oxygen Species ◽  
Grape Seed Proanthocyanidins

Scutellaria baicalensis (SbE) is a commonly used Chinese herb medicine and grape seed proanthocyanidins is a popular herbal supplement in the United States. Both herbs have been shown to possess potent antioxidant effects. Using an in vitro model to produce the reactive oxygen species (ROS) generation ( H 2 O 2/ FeSO 4 for hydroxyl radicals, xanthine/xanthine oxidase for suproxide), we observed that Scutellaria baicalensis and grape seed proanthocyanidins acted synergistically to scavenge ROS. Our data suggest that a combination of these two herbs can potentially enhance their antioxidant efficacy, allowing lower dosages of each drug to be used. This has the advantage of avoiding possible side effects that may arise when higher doses of a single herb are used in an attempt to achieve a maximum degree of antioxidant activity.

scholarly journals Radioprotective Effect of Grape Seed Proanthocyanidins In Vitro and In Vivo

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Yijuan Huang ◽  
Hainan Zhao ◽  
Kun Cao ◽  
Ding Sun ◽  
Yanyong Yang ◽  
...  
Keyword(s):  
Ionizing Radiation ◽  
White Blood Cells ◽  
Survival Rates ◽  
Grape Seed ◽  
Dependent Manner ◽  
Grape Seed Proanthocyanidins ◽  
Speed Up ◽  
Dna Strand

We have demonstrated that grape seed proanthocyanidins (GSPs) could effectively scavenge hydroxyl radical (•OH) in a dose-dependent manner. Since most of the ionizing radiation- (IR-) induced injuries were caused by•OH, this study was to investigate whether GSPs would mitigate IR-induced injuries in vitro and in vivo. We demonstrated that GSPs could significantly reduce IR-induced DNA strand breaks (DSBs) and apoptosis of human lymphocyte AHH-1 cells. This study also showed that GSPs could protect white blood cells (WBC) from IR-induced injuries, speed up the weight of mice back, and decrease plasma malondialdehyde (MDA), thus improving the survival rates of mice after ionizing radiation. It is suggested that GSPs have a potential as an effective and safe radioprotective agent.

scholarly journals Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 560 ◽  
Author(s):  
R. Beltrão Martins ◽  
M. C. Nunes ◽  
L. M. M. Ferreira ◽  
J. A. Peres ◽  
A. I. R. N. A. Barros ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Potato Starch ◽  
Pasting Properties ◽  
Fibre Content ◽  
Dough Rheology ◽  
Gluten Free ◽  
Food Ingredient ◽  
Texture Profile ◽  
Structural Capacity ◽  
Acorn Flour

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.

Sign in / Sign up

Export Citation Format

Share Document