Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells.

Phytate chelates iron (Fe) and zinc (Zn) in wheat. A multifactorial experiment showed that hydrothermal processing (45-60 °C, pH 4.0-6.

The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions.

The texture of potato mash significantly influences consumer satisfaction. We here investigated the impact of blanching and different methods thereof on the texture and extractable extracellular fractions (EEFs) of potato mash when extracted with water or with dimethyl sulfoxide (DMSO) to seek determining factors of potato mash texture. Mashes prepared from potatoes blanched in 2.

Air-water interfacial and foaming properties of nanoparticles based on commercial and lab-scale isolated maize (Zea mays L.) zein.

Maize zein based nanoparticles (ZNPs) can have applications as food dispersion stabilizers. It has not been documented to what extent the used zein isolation method and conditions thereof impact the structure and functionality of nanoparticles (NPs) based thereupon. Here, zein extracted from maize flour on lab scale (LS-zein) was compared with a commercial zein powder (CS-zein).

Investigation of the link between first-order kinetic models of the in vitro digestion of native starches and the accompanying changes in their crystallinity and structure.

Starch is the main source of dietary energy for humans. In order to understand the mechanisms governing native starch in vitro digestion, digestion data for six starches [wheat, maize, (waxy) maize, rice, potato and pea] of different botanical sources were fitted with the most common first-order kinetic models, i.e.

The particle sizes of milled wheat fractions affect the starch digestibility and quality parameters of wire-cut cookies made thereof.

Slow digestion of starch is linked to various health benefits. The impact of wheat particle size on starch digestibility and quality of wire-cut cookies was here evaluated by including four soft wheat fractions [ flour (average diameter, 83 μm), fine farina (643 μm), coarse farina (999 μm) and bran (1036 μm)] in the recipe. The susceptibility of starch in these fractions to digestion decreased with increasing particle size, resulting in a 76% lower digestion rate for coarse farina than for flour as found with the single first-order kinetic model.

Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates.

Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions.

Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization.

Differences in derivatization patterns (using a fluorescent reagent, fluorescein isothiocyanate) of wheat, pea, and potato starches between native granular (NAT) starches and their respective annealed (ANN) and heat-moisture treated (HMT) starches were investigated to reveal structural changes associated with starch hydrothermal treatments. Size-exclusion chromatography with fluorescence and refractive index detection assessed the reactivity of amylose (AM), intermediate chains (IM and IM), and amylopectin branch chains (AP, AP, and AP) within the different starches. Shifts in X-ray diffraction patterns of HMT starches and in the gelatinization properties of both ANN and HMT starches confirmed molecular rearrangement.

Sucrose substitution in cake systems is not a piece of cake.

Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e.

Promotion of starch retrogradation by enzymatic elongation of amylopectin chains does not reduce glycemic responses: a randomized cross-over clinical trial.

The molecular structure of amylopectin (AP) governs the propensity of its chains to re-associate into crystalline arrangements after starch gelatinization. Amylose (AM) crystallization and AP re-crystallization ( retrogradation) decrease starch digestibility. The aim of this work was to enzymatically elongate AP chains using an amylomaltase (AMM, 4-α-glucanotransferase) from to promote AP retrogradation and to investigate the impact thereof on glycemic responses in healthy subjects.

Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice.

Scope: Epidemiological data suggest that altered gut microbiota contributes to the development of atopic dermatitis (AD). The effect of an olive-derived antioxidant dietary fiber (OADF) in relieving AD symptoms in a murine model of 2,4-dinitrofluorobenzene (DNFB)-induced AD is examined and the effect of OADF in modulating host gut microbiota is explored.

Methods And Results: Mice are fed with either standard diet or standard diet + OADF for 3 weeks prior to induction of AD and maintained on the same diet throughout the DNFB application period.

The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making.

Air, and thus also molecular oxygen (O), is incorporated in wheat flour dough during mixing. O participates in several (enzymatic) reactions, including those resulting in the oxidation of free sulfhydryl groups, thereby increasing dough strength and bread volume. We here incorporated different O levels in dough by mixing dough samples for a fixed time under different modified atmospheres which led to significant changes in dough free sulfhydryl contents and bread volumes.

The use of time domain H NMR to study proton dynamics in starch-rich foods: A review.

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g.

Hydration of Wheat Flour Water-Unextractable Cell Wall Material Enables Structural Analysis of Its Arabinoxylan by High-Resolution Solid-State C MAS NMR Spectroscopy.

To enable its structural characterization by nuclear magnetic resonance (NMR) spectroscopy, the native structure of cereal water-unextractable arabinoxylan (WU-AX) is typically disrupted by alkali or enzymatic treatments. Here, WU-AX in the wheat flour unextractable cell wall material (UCWM) containing 40.9% ± 1.

Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs.

Earlier studies revealed that cadmium (Cd) concentrations in cacao nibs can decrease by a factor up to 1.3 during fermentation. Here, fermentation was mimicked by incubating beans at different temperatures, and acetic acid and ethanol concentrations in the incubation media.

Induction of Maize Starch Gelatinization and Dissolution at Low Temperature by the Hydrotrope Sodium Salicylate.

Complete aqueous dissolution of starch requires the use of temperatures exceeding 100 °C. During and after cooling of the resultant aqueous solutions, starch polymers precipitate by aggregation and crystallization. Low-temperature gelatinization and dissolution of maize starch (MS) is induced, and the stability of the resultant solutions is enhanced when they contain the hydrotrope sodium salicylate (NaSal).

Bioavailability and Health Impact of Ingested Amyloid-like Protein Fibrils and their Link with Inflammatory Status: A Need for More Research?

The use of amyloid-like protein fibrils (ALFs) in food formulations looks very promising in terms of improving techno-functional properties, but raises some concerns in terms of food safety, because of their structural resemblance to disease-related endogenous amyloids. This review focuses on the biological fate and potential health implications of ingested ALF structures in both healthy and predisposed individuals. A comprehensive overview of ALF gastrointestinal digestion, intestinal absorption, and systemic dissemination is provided, in addition to a thorough assessment of potential ALF cross-seeding of endogenous precursor proteins linked to (non)neurodegenerative amyloidosis.

Heat-induced denaturation and aggregation of protein in quinoa (Chenopodium quinoa Willd.) seeds and whole meal.

Physical barriers hinder about 20-25% of the protein from being extracted from whole meal. Heat-induced denaturation and aggregation of protein in quinoa seeds and in whole meal was investigated. Maximally 37% of the protein in seeds covalently aggregate when boiling for 15 min.

Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide.

Starch is the most abundant glycemic carbohydrate in the human diet. Consumption of starch-rich food products that elicit high glycemic responses has been linked to the occurrence of noncommunicable diseases such as cardiovascular disease and diabetes mellitus type II. Understanding the structural features that govern starch digestibility is a prerequisite for developing strategies to mitigate any negative health implications it may have.

Investigation of starch functionality and digestibility in white wheat bread produced from a recipe containing added maltogenic amylase or amylomaltase.

In the crumb of fresh white wheat bread, starch is fully gelatinized. Its molecular and three-dimensional structure are major factors limiting the rate of its digestion. The aim of this study was to in situ modify starch during bread making with starch-modifying enzymes (maltogenic amylase and amylomaltase) and to investigate the impact thereof on bread characteristics, starch retrogradation and digestibility.

Gas cell stabilization by aqueous-phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system.

Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface-active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making.

H Diffusion-Ordered Nuclear Magnetic Resonance Spectroscopic Analysis of Water-Extractable Arabinoxylan in Wheat ( L.) Flour.

The structural heterogeneity of water-extractable arabinoxylan (WE-AX) impacts wheat flour functionality. H diffusion-ordered (DOSY) nuclear magnetic resonance (NMR) spectroscopy revealed structural heterogeneity within WE-AX fractions obtained via graded ethanol precipitation. Combination with high-resolution H-H correlation NMR spectroscopy (COSY) allowed identifying the relationship between the xylose substitution patterns and diffusion properties of the subpopulations.

Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours.

Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means of HPLC-ELSD. Not only the number and type of polar functional groups but also the chain length and degree of unsaturation of (free or esterified) fatty acids (FAs) had a significant effect on ELSD responses.

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.

The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in batters prepared with flour of which part of the lipids had been either relocated or removed prior to batter preparation was determined. Surface-active molecules were isolated from batter using a foam separation protocol.