Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough

Yu, Kun; Huang, Xiaoxiu; Wang, He; Wu, Di; Du, Chenyu

doi:10.1016/j.lwt.2023.114675

Cited by 9 publications

(5 citation statements)

References 39 publications

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“…However, above 85 • C, LS-CA complexation decreased slightly, indicating that the binding between CA and LS had reached saturation, possibly because the higher temperatures induced thermal degradation of CA molecules and reduced the stability of the composite system. This is consistent with previous reports [30,31], which demonstrated that thermal processing accelerated the leakage and thermal degradation of polyphenols under the combined action of water and heat. Consequently, the temperature range for the preparation of LS-CA complexes was restricted to 65−85 • C in subsequent experiments, with LS without CA addition used as the control.…”

Section: Extent Of Complexation Of Chlorogenic Acid In Ls-ca With Tem...supporting

confidence: 94%

“…consistent with previous reports [30,31], which demonstrated that thermal process accelerated the leakage and thermal degradation of polyphenols under the combin action of water and heat. Consequently, the temperature range for the preparation of CA complexes was restricted to 65−85 °C in subsequent experiments, with LS without addition used as the control.…”

Section: Extent Of Complexation Of Chlorogenic Acid In Ls-ca With Tem...supporting

confidence: 93%

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Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex

Jiang

Wang

et al. 2023

Foods

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The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices.

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Section: Extent Of Complexation Of Chlorogenic Acid In Ls-ca With Tem...supporting

confidence: 94%

Section: Extent Of Complexation Of Chlorogenic Acid In Ls-ca With Tem...supporting

confidence: 93%

Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex

Jiang

Wang

et al. 2023

Foods

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“…Total tea polyphenol contents were determined by the Folin reagent method, which is a modification of the method previously reported by Yu et al [85]. Briefly, 200 mg of sample powder was extracted in 5 mL of extraction solution (70% methanol solution) in a 70 • C water bath for 10 min.…”

Section: Determination Of Total Contents Of Polyphenolsmentioning

confidence: 99%

The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (Camellia sinensis) Pericarp

Du,

Lin,

Zhang

et al. 2023

IJMS

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To elucidate the molecular mechanisms underlying the differential metabolism of albino (white), green, and purple pericarp coloration, biochemical profiling and transcriptome sequencing analyses were performed on three different tea pericarps, Zhongbaiyihao (Camellia sinensis L. var. Zhongbai), Jinxuan (Camellia sinensis L. var. Jinxuan), and Baitangziya (Camellia sinensis L. var. Baitang). Results of biochemical analysis revealed that low chlorophyll content and low chlorophyll/carotene ratio may be the biochemical basis for albino characteristics in the ‘Zhongbaiyihao’ pericarp. The differentially expressed genes (DEGs) involved in anthocyanin biosynthesis, including DFR, F3′5′H, CCoAOMT, and 4-coumaroyl-CoA, were highly expressed in the purple ‘Baitangziya’ pericarp. In the chlorophyll synthesis of white pericarp, GUN5 (Genome Uncoupled 5) and 8-vinyl-reductase both showed high expression levels compared to the green one, which indicated that albino ‘Zhongbaiyihao’ pericarp had a higher chlorophyll synthesis capacity than ‘Jinxuan’. Meanwhile, chlorophyllase (CLH, CSS0004684) was lower in ‘Baitang’ than in ‘Jinxuan’ and ‘Zhongbaiyihao’ pericarp. Among the differentially expressed transcription factors, MYB59, WRKY41-like2 (CS ng17509), bHLH62 like1 (CS ng6804), and bHLH62-like3 (CSS0039948) were downregulated in Jinxuan pericarp, suggesting that transcription factors played a role in regulating tea pericarp coloration. These findings provide a better understanding of the molecular mechanisms and theoretical basis for utilizing functional components of tea pericarp.

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“…Previous research from Ismail et al [17] reported that treatment drying can decrease fat content. Furthermore, for the analysis of the carbohydrate content obtained in seaweed noodles made from modification cassava flour and wheat flour of 65.08%, while it is known that the carbohydrate value of the total energy consumption is 77.73-77.04% [18], [19]. Based on the nutritional value results for 2022, 50% is produced in carbohydrates for dry noodles.…”

Section: Proximate Analysismentioning

confidence: 99%

Drying kinetics of modification cassava-seaweed noodles using an oven

Budiarti,

Sulistiawati,

Juwitaningtyas

et al. 2023

IJAAS

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Consumption of noodles in the world is always increasing. Noodles made from wheat flour are unhealthy because they cause diabetes, so alternative noodles are needed, such as modified cassava flour and seaweed. Modification cassava is used because it does not contain gluten and seaweed has nutritional value to make healthy, low-calorie noodles. The purpose of this study was to determine the temperature and time of the drying parameters of seaweed noodles. The drying method uses an oven with variable temperature (60, 70, 80, and 90 ) and drying time (2, 4, 6, 8, and 10 hours). The results of the study obtained optimal water content at 60 with 6 hours of 11.75%. The drying kinetics evaluated by logarithmic equation, optimal drying constant value at 80 of 0.67 h-1 with R2 0.9391. Effective moisture diffusivity (Deff) maximum evaluated by second Fick law obtained 9.35×107 m2/sec at temperature 90 with R2=0.9227. The proximate value of ash content is 12.11%, protein is 9.46%, lipid is 0.10%, and carbohydrates is 65.08%.

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Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough

Cited by 9 publications

References 39 publications

Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex

Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch—Chlorogenic Acid Complex

The Chemical Composition and Transcriptome Analysis Reveal the Mechanism of Color Formation in Tea (Camellia sinensis) Pericarp

Drying kinetics of modification cassava-seaweed noodles using an oven

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