Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property

Rao, Huishan; Lin, Lianzhu; Zhao, Ming

doi:10.1016/j.fbio.2023.102490

Cited by 4 publications

(2 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Resistant dextrin, with its slightly sweet taste and low caloric properties, is also utilized in producing sugar-free functional beverages. Major companies like Coca-Cola, Nestle, Danone, and China Mengniu Dairy have already incorporated resistant dextrin a water-soluble dietary fiber in their products, such as Coca-Cola's dietary fiber cola and Mengniu Dairy's light milkshake milk [88].…”

Section: Application Of Resistant Dextrin In Wine and Beveragementioning

confidence: 99%

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

Wu,

Zhang,

Yan

et al. 2024

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

With the escalating prevalence of diabetes and obesity, resistant dextrin, renowned for its prebiotic properties and blood glucose-lowering physiological activity, has garnered significant attention. Resistant dextrin, a low-calorie, indigestible water-soluble dietary fiber processed from starch, has high solubility, low molecular weight, and good thermal stability. The established method for its preparation involves a combination of acid heat treatment and enzymatic purification. Within the human body, resistant dextrin confers numerous health benefits. It promotes a balanced intestinal microbiome, regulates blood glucose and lipid metabolism, and enhances satiety. Additionally, it exerts positive influences on the intestinal environment, aids in weight management, and alleviates chronic conditions, particularly diabetes. In the food industry, resistant dextrin is widely employed as a functional food additive to enhance the nutritional value and health benefits of various food products. However, there is a need for greater clarity regarding the structural characteristics of resistant dextrin and the potential interplay between its structure and physiological activity. This paper comprehensively reviews the preparation methods, structural properties, health benefits, and application areas of resistant dextrin. Additionally, it anticipates future trends in its development. The primary objective of this review is to offer theoretical guidance and fresh perspectives for further research, the innovation of functional products, and the expanded utilization of resistant dextrin.

show abstract

Section: Application Of Resistant Dextrin In Wine and Beveragementioning

confidence: 99%

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

Wu,

Zhang,

Yan

et al. 2024

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…By destroying the structure of the cell wall, substances in the cells are dissolved, greatly increasing the content of active substances in the solvent (Pap et al., 2020). For instance, Rao and colleagues employed a combination of amylase and protease in the preparation of Chrysanthemum – coix seed beverage (Rao et al., 2023). Through detailed research, it was indicated that in comparison with conventional water extraction and ethanol extraction methods, the composite enzyme approach exhibited a significant improvement in the soluble sugar content, free amino acid content, and overall yield of instant Pu'er tea.…”

Section: Introductionmentioning

confidence: 99%

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

Guo,

Hu,

Zhao

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

American ginseng (Panax quinquefolius L.) contains various biological macromolecules, such as polysaccharides, saponins, and proteins, which have various pharmacological activities, including antioxidant, anti‐inflammatory, and hypoglycemic effects. Consequently, the utilization of novel processing technologies developed an American ginseng beverage to meet people's health needs and the preferences of young people. This study was the first to use American ginseng as a primary raw material, utilizing a three‐step enzymatic hydrolysis approach with cellulase, pectinase, amylase, maltase, and flavor protease enzymes to prepare an American ginseng beverage. The basic nutritional and active ingredient contents of the product were determined. The antioxidant activity of enzymatic beverages was evaluated by calculating the free radical clearance rates of DPPH and ABTS, and the effect of enzymatic beverages on α‐glucosidase activity was also tested. The anti‐inflammatory activity of RAW264.7 cells induced by LPS was evaluated by measuring the production of NO, TNF‐α, and IL‐6 during the enzymatic hydrolysis process. The results indicated that the nutritional components of American ginseng beverage products met the beverage industry standards. Moreover, the application of enzymatic hydrolysis technology had improved the antioxidant and anti‐inflammatory activities of American ginseng beverages. In addition, the enzymatic beverage of American ginseng exhibited certain hypoglycemic activity. Consequently, the established enzymatic hydrolysis technology provided a reference for the production of other beverage products.

show abstract

Effects of extrusion on the stability and digestibility of instant coix seed porridge

Duan,

Wu,

Wang

et al. 2024

Cereal Chem

View full text Add to dashboard Cite

Background and ObjectivesCoix seed is rich in nutrients but its tough husk and resilient structure require substantial energy and cooking time, limiting their utilization and consumption. This study aims to develop a convenient, high‐quality instant coix seed porridge to expand the consumption and utility of coix seed.FindingsExtrusion treatment significantly (p < .05) improved the stability and decreased viscosity of instant coix seed porridge compared to the cooking process, particularly when the extrusion moisture reached 22%. Furthermore, extrusion at the moisture of 18%–22% not only had no significant impact on the water‐soluble protein (WSP) content of instant coix seed porridge but also decreased the starch‐digested ratio when compared with the cooking process, thereby enriching its nutritional value. The increased stability of instant coix seed porridge was due to the exposed hydrophilic groups by disrupted the long‐ and short‐range ordered structure of coix seed starch as evidenced by X‐ray diffraction and Fourier transform infrared analyses. Furthermore, the decreased digestibility was attributed to the formation of starch–lipid complexes.ConclusionsExtrusion can be used to produce instant coix seed porridge with low viscosity, high stability, and delayed starch digestion. In addition, the instant porridge produced by this method can have the same WSP as cooking treatment.Significance and NoveltyThis study provides valuable insights into producing instant coix seed porridge.

show abstract

Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property

Cited by 4 publications

References 33 publications

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

An In-Depth Overview of the Structural Properties, Health Benefits, and Applications of Resistant Dextrin

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

Effects of extrusion on the stability and digestibility of instant coix seed porridge

Contact Info

Product

Resources

About