The role of herbal teas in reducing the starch digestibility of cooked rice (Oryza sativa L.): An in vitro co-digestion study

Herbal teas are well known for their antidiabetic effects due to the abundance of phenolic acids, flavonoids, and tannins. An in vitro co-digestion test was conducted to observe influence of herbal teas (HTs) i.e., beal fruit (BA), mulberry leaf (MB), gymnema leaf (GM), and chrysanthemum flower (CS) on starch digestibility of cooked rice and to elucidate correlation analysis of phytochemicals and their antioxidant activities during in vitro starch hydrolysis (SH). HTs prepared from GM and MB showed highest reduction of SH, kinetic constant and estimated glycemic index (eGI) of cooked rice, followed by BA and CS. Besides, MB and GM teas decreased the eGI of cooked rice up to 15%, followed by BA and CS teas, respectively. Phytochemicals and their antioxidant activities were positively correlated to SH, with both parameters displaying a higher decrease in intestinal phase when compared to gastric phase during in vitro co-digestion. These results indicate a strong interaction among phytochemicals and α-amylase in influencing glycaemic parameters. Thus, HTs has the potential to provide functional health benefits in lowering postprandrial hyperglycemia.fals

Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications

Northern Thailand's underutilized crop flours were examined for morphology, chemical composition, thermal, and techno-functional properties to broaden carbohydrate sources and assess their potential as plant-based food analogs and other food ingredients. Samples were as follows: Elephant foot yam (A), and Purple yam or Greater yam (DA-P), Water yam (DA-W), Five-leaf yam (DP), D. daunaea Prain & Burkill (DD), and Lesser yam (DE). Scanning electron micrographs revealed varied starch granule shapes and size ranging from 9 to 31 mm. XRD showed A-type crystallinity for sample A, B-type for DA-P, DA-W, DP, and DE, and C-type for DD. DP flour has the highest protein and starch content. DD and DE flours had the highest fat and fiber content with the least amylose content. DP, DA-P, and A flours displayed excellent thickening capacity, whereas DD and DE flours exhibited low viscosity and resistance to disintegration induced by heat and shear. DA-W flour exhibits moderate physicochemical properties, rendering it versatile for a multitude of applications. Gelatinization enthalpy (ΔH) ranged from 3.46 J/g to 8.14 J/g, indicating DA-P granular structure had more crystallites while A flour had lower thermostability. All flours exhibited unique characteristics, offering diverse options as texturizing agents for food analog formulation.fals

Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study

The stability of tea catechin is influenced by various factors such as tea types, pH and digestive processes. The study aimed to investigate the effect of different tea types on the stability of tea catechin and their impact on starch digestibility and glycemic response to different types of cooked rice. Cooked rices were co-digested with green tea, oolong tea and black tea, and the catechin profiles were correlated with the inhibition of enzymatic digestion. The findings revealed that the green tea exhibited to be the most potent inhibitory effect on starch digestion. In addition, due to its highly porous structure, glutinous rice showed a higher starch hydrolysis rate and glycemic index than jasmine rice. The estimated glycemic index (eGI) of cooked jasmine rice co-digested with green, oolong, and black teas were 61.95 ± 1.07, 64.62 ± 1.12, and 67.14 ± 0.87, respectively, while eGI values of cooked glutinous rice were 77.55 ± 1.15, 79.98 ± 0.98, 81.45 ± 0.75, respectively. The findings indicates that epigallocatechin (EGC) achieves the highest stability. Overall, the results provided compelling evidence that tea types and rice structure affect the regulation of starch digestion and eGI of cooked rice.fals

Techno-biofunctional aspect of seasoning powder from farm-raised sago palm weevil (<i>Rhynchophorus ferrugineus</i>) larvae

This study aimed at characterising the techno-biofunctional aspect of seasoning powder made from sago palm weevil larvae (SP) in comparison with commercial products prepared from pork (CP) and chicken (CC). SP had a comparable moisture and water activity with CP and CC, following the Thai Community Product Standards. SP had higher protein, fat, carbohydrate, calcium, magnesium and potassium with lower ash and sodium (P&lt;0.05). All samples had the same Fourier transform infrared spectra with different peak intensities. SP was darker (lower L*, higher a* and b*, and lower whiteness) than CP and CC. Different content and polarity of the intermediate (A285) and final (A420) products of the Maillard reaction was found. A420 of the aqueous extract was distinctly higher than the acetone extract in all samples, suggesting the predominance of water soluble brown pigments. The highest total phenolic content and DPPH• inhibition was found in SP (P&lt;0.05). The bulk density of SP was lower than CP and CC, which consequently affected the wettability. SP needed more time to become wet (P&lt;0.05). The soup made from SP had the highest initial turbidity (P&lt;0.05). All sensory aspects of SP were similar to CP and CC. Thus, SP can be categorised as an alternative functional food ingredient. </jats:p

Formation of Intermediate Amylose Rice Starch-Lipid Complex Assisted by Ultrasonication

Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch-lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch-fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch-FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch-butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm-1. The increase in the water/oil absorption capacity and swelling index were observed in the starch-lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch-lipid complex can be achieved via ultrasonication

Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes

The goal of this work is to explore if pH-shift processing could be used as a cold refinery technique to manufacture pig brain protein isolate (PI). Pig brain protein had the highest solubility at pH 2 (acid method) and pH 12 (alkaline method). As the protein solution's zeta-potential was near 0 with the lowest solubility, pH 5.0 was chosen as the precipitation pH. Alkaline process produced a 32% dry matter yield with phospholipid content of 35 mg/100 g. The alkaline-made PI was better at forming soft gels and had good emulsifying and foaming capabilities. Although the acid-made PI included less residual lipid and total haem protein and was whiter in colour, it could not be gelled. Acid-made PI was more prone to lipid oxidation with a poorer ability to function as an emulsifier and foaming agent. Thus, functional proteins from pig brain may be isolated using the alkaline pH-shift technique

Comparative Evaluation of Hydrothermally Produced Rice Starch-Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication

A thorough investigation of the viability of rice starch conjugation with three different phenolic compounds-gallic acid, sinapic acid, and crude Mon-pu (Glochidion wallichianum Muell Arg) (MP) extract-was conducted using a variety of developed methods which modified the techno-functionality and digestibility of the end product. With and without the aid of ultrasonication (US), phenolic compounds were complexed with hydrothermally pre-gelatinized rice starch prepared using distilled water or plasma-activated water (PAW). The in vitro digestibility, structural features, rheological and thermal properties, and in vitro antioxidant activity of starch-phenolic complexes were evaluated. The US-assisted starch-MP complex in water had the highest complexing index (CI) value (77.11%) and resistant starch (RS) content (88.35%), resulting in a more compact and stable ordered structure. In all complexes, XRD revealed a new minor crystalline region of V-type, which was stabilized by hydrogen bonding as defined by FTIR and H1-NMR. Polyphenols caused a looser gel structure of starch, as imaged by a scanning electron microscope (SEM). Starch-phenolic complexes outperformed other complexes in terms of in vitro antioxidant activity. Gallic acid addition to starch molecules boosted DPPH scavenging activity, notably when synthesized in PAW regardless of US assistance, although having lower CI and RS values than the MP complex. Therefore, this research lays the groundwork for the efficient production of functional food ingredients based on rice starch and polyphenols

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi

This work comparatively investigated the effects of different levels (0, 1, 3, and 5%, w/w) of cricket protein powder (CP) and soy protein isolate (SPI) on the gel properties of mackerel surimi. Both SPI and CP enhanced the rheological properties of surimi pastes during heating, as indicated by the increase in G' and G″ and the decrease in tan δ. With increasing SPI content, the proteolytic inhibition, gel properties, water-holding capacity, and textural profiles of surimi gel were markedly enhanced. Molecular driving-force results showed that SPI markedly promoted the hydrophobic interaction, while disulfide bonds were dominant in CP-added gel. However, the whiteness of surimi gels tended to decrease with the increased levels of both additives, in particular CP. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that SPI hindered the polymerization of myosin heavy chain while CP participated in the formation of non-disulfide covalent bonds with actin. Fourier transform infrared (FTIR) spectra indicated that CP and SPI did not influence the secondary structure of proteins in surimi. Scanning electron microscopy (SEM) demonstrated that CP or SPI induced the myofibrillar protein to form smoother and compact gel network structures. Overall acceptability of the mackerel surimi gel can be improved by the incorporation of 5% SPI while CP had a negative impact on several parameters. However, CP showed the remarkable ability to prevent the lipid oxidation of the gel after storage at 4 °C for 7 days. Overall, both SPI and CP demonstrated positive impacts on the gelling characteristics of mackerel surimi; however, SPI was more advantageous than CP in terms of the gel-strengthening effect and sensory qualities. This study offered a potential use for plant and insect proteins as functional and nutritional ingredients for the production of dark-fleshed fish surimi