Autoclaving and ultrasonication for reducing digestible starch in cassava pulp: modification of cell wall composition, sorption properties, and resistant starch content

Review Food Science & Technology

Processing Technologies for Developing Low GI Foods - A Review

Clarity R. Mapengo et al.

Summary: This paper reviews various technologies to lower the glycemic index of foods and emphasizes the need for further research to optimize these technologies for producing low glycemic index starch and starchy foods.

STARCH-STARKE (2022)

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Article Biochemistry & Molecular Biology

Influence of native cellulose, microcrystalline cellulose and soluble cellodextrin on inhibition of starch digestibility

Yanli Zhu et al.

Summary: This study demonstrates the effects of different types of cellulose on starch digestion and finds that soluble cellodextrin (SC) has the highest inhibitory effect. SC also inhibits glucose diffusion and the activity of alpha-amylase and amyloglucosidase to a larger extent than other cellulose types.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

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Review Chemistry, Applied

Systematic review on modification methods of dietary fiber

Jiapan Gan et al.

Summary: This review summarizes the different modification methods for dietary fiber (DF) explored by researchers in the past decade and the effects of these methods on the functional properties of DFs. The study provides guidance for selecting appropriate DF modification methods and achieving better industrialization.

FOOD HYDROCOLLOIDS (2021)

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Review Acoustics

Advances in application of ultrasound in food processing: A review

Nitya Bhargava et al.

Summary: Food processing is crucial for food security challenges, and ultrasound technology has revolutionized the industry by reducing waste and spoilage. It offers rapid processes, enhanced efficiency, and better product quality. This review paper highlights the various applications of ultrasound in food processing and discusses its potential for further industrial implementation.

ULTRASONICS SONOCHEMISTRY (2021)

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Review Chemistry, Applied

Natural ?capsule? in food plants: Cell wall porosity controls starch digestion and fermentation

Hai-Teng Li et al.

Summary: The article reviews recent studies on how cell walls impact the digestibility and fermentability of encapsulated macronutrients, especially starch. It highlights the importance of porosity as a parameter in evaluating the structure-function relations of plant foods.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Fiber modification of brewers' spent grain by autoclave treatment to improve its properties as a functional food ingredient

Joncer Naibaho et al.

Summary: The study explores the modification of brewers' spent grain (BSG) dietary fiber composition through autoclave treatment (AT) to enhance its functional properties. Results show that AT can alter the soluble and insoluble dietary fiber composition, hydration properties, oil holding capacity, and color of BSG, as well as improve its brightness and decrease Aw value, thus extending the safety of the product during storage. Further research on food applications and specific biological compounds is recommended.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Chemistry, Applied