Ethanolic extracts containing soluble sugars were prepared from four foods : cassava, peanut, coconut and papaye. Six-month-old rats were given by stomach tube 10 mM CaCl2 solution (+ 45Ca) containing a carbohydrate. Depending on the group, the carbohydrate was glucose or melibiose or raffinose at 200 mM concentration, or one ethanolic extract. Blood samples were taken at different times after the administration and plasma radioactivity was measured. Rats were sacrificed at 24 hours; femur radioactivity was used as a measure of calcium absorption. Extracts of cassava, peanut, and papaye were the more patent in promoting calcium absorption. Extracts of coconut were less effective. This physiological activity of the extracts was correlated with the nature of sugars, identified by paper chromatography. Cassava contained raffinose, peanut included fructose, raffinose and stachyose. Fructose was abundant in papaye but in little quantity in coconut. The present experiments or earlier works had showed that these sugars enhanced calcium utilization.
Download full-text PDF |
Source |
|---|
Publication Analysis
Top Keywords
Similar Publications
Formation of volatile compounds in salt-mediated naturally fermented cassava.
Food Chem X
January 2025
Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia.
Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5-25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated.
View Article and Find Full Text PDFPreparation, characterization, and antibacterial application of cross-linked nanoparticles composite films.
Food Chem X
January 2025
Key Laboratory of Ministry of Agriculture for Germplasm Resources Conservation and Utilization of Cassava, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China.
This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1-3 wt%) on the mechanical properties, optical properties, thermal stability, and antibacterial activity of cross-linked starch films were also investigated. The structures of the films were examined by Fourier transform infrared spectroscopy and X-ray diffraction.
View Article and Find Full Text PDFCassava Waste Starch as a Source of Bioplastics: Development of a Polymeric Film with Antimicrobial Properties.
Foods
January 2025
Programa de Pós-Graduação em Ciência de Alimentos (PPGCA), Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil.
Polysaccharides represent the most abundant biopolymers in agri-food wastes and thus are the most studied polymers to produce biodegradable films for use in packaging. Starch is among the major polysaccharides extracted from food and agricultural waste that have been used as precursor material for film production. Therefore, the present study aimed at producing an active film with antimicrobial properties using starch extracted from cassava waste and oil extracted from cloves.
View Article and Find Full Text PDFStudy on Starch-Based Thickeners in Chyme for Dysphagia Use.
Foods
December 2024
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
A dysphagia diet is a special dietary programme. The development and design of foods for dysphagia should consider both swallowing safety and food nutritional quality. In this study, we investigated the rheological properties (viscosity, thixotropy, and viscoelasticity), textural properties, and swallowing behaviour of commercially available natural, pregelatinised, acetylated, and phosphorylated maize starch and tapioca starch.
View Article and Find Full Text PDFPhysical modification of cassava starch by alternating magnetic field treatment: Effects on fine structure, retrogradation and in vitro digestibility.
Food Chem
December 2024
School of Pharmacy, Hainan Medical University, Haikou 571199, China. Electronic address:
With the growing attention on green starch modification technologies, this study investigates the regulatory effects of alternating magnetic field treatment on the fine structure and functional properties of pregelatinized cassava starch at different treatment times (10 min, 30 min, 50 min).The results demonstrate that magnetic field treatment not only increased starch cracks and compactness but also promoted molecular chain breakage and reorganization, hydrogen bond formation, and starch recrystallization, thereby enhancing molecular order. Moreover, the treated starch exhibited improved solubility and swelling power, alongside a positive impact on the content of slowly digestible starch.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!