Role of polysaccharides in food, digestion, and health

Lovegrove, Alison; Edwards, Cathrina H.; Noni, Ivano De; Patel, Harshad B.; El, Sedef Nehir; Grassby, Terri; Zielke, Claudia; Ulmius, Matilda; Nilsson, Lars; Butterworth, Peter J.; Ellis, Peter R.; Shewry, Peter R.

doi:10.1080/10408398.2014.939263

Cited by 434 publications

(261 citation statements)

References 185 publications

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“…Polysaccharides have a significant impact in several food functions and formulations (Cheng & Neiss, ) and play a key role in food quality and sensory perception as they determine important properties such as rheological properties and viscosity (Saha & Bhattacharya, ), stabilization of foam (Schmitt & Turgeon, ) binding of aroma (Cook, Methven, Parker, & Khutoryanskiy, ) and shelf life (Wang, Li, Copeland, Niu, & Wang, ). Despite the importance of these compounds in food science and human nutrition (Lovegrove et al., ), their analysis is still a challenging task even with modern analytical methods, mainly due to their molecular complexity and the large differences in the molecular weight between polysaccharides and other food components. Thus, NMR may be an attractive approach, especially combined other methods, such as mass spectrometry, capillary zone electrophoresis, and hydrolysis, and it can be an invaluable tool for the determination of important factors such as monosaccharide composition, glycosidic linkage and molecular size.…”

Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

256

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

256

126

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“…However, during extrusion, the disruption of the starch granules (gelatinization) also makes starch more accessible and susceptible towards enzymatic hydrolysis leading to a more rapid conversion of starch into glucose [3,4], which make these extruded products being rapidly digested and absorbed by our digestive system. According to recent studies, the long-term consumption of fast digestible products may contribute to promote human diseases such as type II diabetes, cardiovascular disease and obesity [7]. While those diseases have become major public health concerns worldwide, new enzymatic treatments have emerged in order to obtain healthier carbohydrates through the applications of different enzymes and techniques.…”

Section: Introductionmentioning

confidence: 99%

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Román

Martínez

Rosell

et al. 2017

International Journal of Biological Macromolecules

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Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. After 16 hours of hydrolysis, resistant starch content was lower for treated extruded samples. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties.

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“…Pectin is estimated to be about 34% in grape pomace and it is one of the major components of grape pomace dietary fiber . Pectin is reported to be a process‐sensitive non‐starch polysaccharide which can undergo depolymerization at relatively intermediate heating temperature (≥50 °C) . Heating is found to change the conformational properties of pectin in solution and this directly impacts on its functionality .…”

Section: Resultsmentioning

confidence: 99%

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

Oladiran

Emmambux

2018

Starch Stärke

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Cassava‐soy composite is extruded with grape pomace at 0, 10, and 20% addition levels. Some nutritional, functional, rheological properties, total phenolic content, and antioxidant activity of the extruded products are analyzed. Kinetics of starch digestibility show that extrusion cooking leads to a significant (p < 0.05) increase in the rate of starch digested but the addition of grape pomace lowers the rate of starch digestibility and estimated glycemic index. The water absorption capacity of composites decreases while the solubility index increases with increasing addition of grape pomace. FTIR spectra show an increase in β‐sheet formation as the addition of grape pomace increases. The composite with 20% grape pomace has the lowest viscosity and all composites exhibit a shear thinning behavior. Extrusion cooking probably leads to depolymerization of dietary fiber and redistribution of insoluble dietary fiber to soluble dietary fiber ratio. The total phenolic content and antioxidant activity of the cassava‐soy composite are significantly (p < 0.05) increased with the addition of grape pomace. The results indicate that grape pomace can be added to starch‐rich foods with extrusion cooking to produce instant products with potential health promoting properties.

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Role of polysaccharides in food, digestion, and health

Cited by 434 publications

References 185 publications

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment

Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace

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