Gallic acid reduces the viscosity and water binding capacity of soluble dietary fibers

2020 ◽  
Vol 11 (7) ◽  
pp. 5866-5874 ◽  
Author(s):  
Mihaela Tudorache ◽  
Jean-Luc McDonald ◽  
Nicolas Bordenave
Keyword(s):  
Gallic Acid ◽  
Binding Capacity ◽  
Dietary Fibers ◽  
Water Binding ◽  
Nutritional Benefits

Water binding capacity and viscosity of soluble dietary fibers are known to be essential drivers of their nutritional benefits.

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

2018 ◽  
Vol 9 (7) ◽  
pp. 4017-4027 ◽  
Author(s):  
Minyi Han ◽  
Mathias P. Clausen ◽  
Morten Christensen ◽  
Els Vossen ◽  
Thomas Van Hecke ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Binding Capacity ◽  
Meat Products ◽  
Textural Properties ◽  
Fat Content ◽  
Processed Meat ◽  
Dietary Fibers ◽  
Water Mobility ◽  
Food Matrix ◽  
Water Binding

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 282
Author(s):  
Juan Fernández-Peláez ◽  
Priscila Guerra ◽  
Cristina Gallego ◽  
Manuel Gomez
Keyword(s):  
Binding Capacity ◽  
Hydration Properties ◽  
Water Binding ◽  
Know How ◽  
Gelling Properties ◽  
Viscous Modulus ◽  
The World ◽  
Distribution Process ◽  
Water Holding ◽  
Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

scholarly journals Soluble Fiber with High Water-Binding Capacity, Swelling Capacity, and Fermentability Reduces Food Intake by Promoting Satiety Rather Than Satiation in Rats

Nutrients ◽  
2016 ◽  
Vol 8 (10) ◽  
pp. 615 ◽  
Author(s):  
Chengquan Tan ◽  
Hongkui Wei ◽  
Xichen Zhao ◽  
Chuanhui Xu ◽  
Yuanfei Zhou ◽  
...  
Keyword(s):  
Food Intake ◽  
Binding Capacity ◽  
High Water ◽  
Soluble Fiber ◽  
Water Binding ◽  
Swelling Capacity

Physiochemical characterization and energy contents of novel corn ethanol co-product streams, with and without inclusion of a multi-carbohydrase enzyme blend, for growing pigs

2021 ◽  
pp. 1-9
Author(s):  
Melanie Boucher ◽  
Cuilan Zhu ◽  
Sheena Holt ◽  
Lee-Anne Huber
Keyword(s):  
Soybean Meal ◽  
Nutritive Value ◽  
Binding Capacity ◽  
Latin Square ◽  
Growing Pigs ◽  
Net Energy ◽  
Grab Sampling ◽  
Water Binding ◽  
Distillers Grains With Solubles ◽  
Distillers Grain

The physiochemical properties and digestible, metabolizable, and predicted net energy contents in high-protein dried distillers’ grain (HiPro) were determined to assess the nutritive value for growing pigs. Twelve Yorkshire × Landrace barrows (initial body weight 25 ± 0.5 kg) were used in a partially replicated Latin square design over three periods (n = 7 or 8) and assigned to one of five experimental diets. In each period, pigs were adapted to diets for 7 d, followed by 5 d of total urine collection and fecal grab sampling. The experimental diets included a corn- and soybean-meal-based diet (CON) or diets containing dried distillers’ grains with solubles (DDGS) or HiPro to partially replace corn and soybean meal, without or with (i.e., DDGS+ and Hipro+) a multi-carbohydrase enzyme blend (0.05% inclusion). The HiPro ingredient contained half as much starch (2.6% vs. 5.2%; DM-basis), 20% more protein (32.5% vs. 27.1%), and had 14% greater water binding capacity versus DDGS. The digestible, metabolizable, and predicted net energy contents of the HiPro co-product were greater than DDGS for growing pigs (P < 0.05), but fibre-degrading enzymes were ineffective at improving energy values. The greater (available) energy and protein contents of HiPro make it a promising feed ingredient for inclusion in swine diets.

scholarly journals A Comprehensive Review of the Cosmeceutical Benefits of Vanda Species (Orchidaceae)

2015 ◽  
Vol 10 (8) ◽  
pp. 1934578X1501000 ◽  
Author(s):  
Hazrina Hadi ◽  
Syarifah Nazira Said Razali ◽  
Ammar Ihsan Awadh
Keyword(s):  
Cytochrome C ◽  
Protein Expression ◽  
Cytochrome C Oxidase ◽  
Binding Capacity ◽  
Active Agent ◽  
Fold Increase ◽  
Skin Hydration ◽  
Water Evaporation ◽  
Structural Function ◽  
Water Binding

Orchidaceae is the largest family of flowering plants with over 35000 species and 850 genera. About 3300 species of orchids are found in Malaysia and the diversity is highest in the Main, Keledang, Bintang and Tahan Ranges. Apart from being prized for their beauty, orchids have long been used by humans for medicinal purposes. Today the uses of orchids have been expanded to the food and cosmetics industries. Many cosmeceutical companies use orchid extracts as an active ingredient in their products. Previous studies provide riveting insights into the potential uses of orchid extracts as an active agent in cosmetics. This paper describes the cosmeceutical potential of orchids as an anti-aging, and skin moisturizing agent. Orchid extracts from Vanda coerulea and V. teres delay aging caused by reactive oxygen species (ROS) following UV irradiation through their antioxidant and anti-inflammatory activity. These extracts also show anti-aging properties by stimulating cytochrome c oxidase (complex IV), which is part of the electron transport chain in mitochondria. Stimulation of cytochrome c oxidase improves the respiratory function of mitochondria in keratinocytes. The presence of mucilage in orchids enables them to maintain skin hydration. Mucilage functions as a moisturizer and emollient due to its high water binding capacity. Additionally, orchid extracts provide skin hydration by stimulating aquaporin 3 (AQP3) and LEKTI protein expression. The presence of AQP3 leads to a five-fold increase in water permeability, which subsequently increases stratum corneum hydration. Increased LEKTI protein expression mediated by orchid extracts reduces the degradation of desmoglein-1 and enhances the structural function of desmosomes, which play important roles in preventing water evaporation.

scholarly journals Impact of Insect Larvae on Meat Quality

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 186
Author(s):  
Louwrens C. Hoffman
Keyword(s):  
Fatty Acid ◽  
Meat Quality ◽  
Animal Feed ◽  
Binding Capacity ◽  
Animal Manure ◽  
Production Performance ◽  
Chicken Breast ◽  
Insect Larvae ◽  
Water Binding ◽  
Colour Measurements

The use of the black soldier fly (BSF: Hermetia illucens) as a means of upstreaming waste has enjoyed increasing research the past few years. One of the uses of the resultant larvae is as animal feed, with particular success achieved when fed to mono-gastric animals. Most of the research has been on the use of BSF as feed in poultry and fish species. In poultry, larvae were produced on abattoir waste, kitchen waste or faecal matter (human and animal manure). The insects were grown until harvest as larvae, pre-pupae or pupae. The post-harvest processing included freezing, drying and/or milling. Where the poultry were fed Iso-nitrogenous/Iso-energetic diets containing various proportions of BSF, no differences in production performance or carcass yields (breast-, thigh-yields) were found. As pertaining to meat quality, no differences for initial pH or ultimate pH of the meat were noted. Differences for breast colour measurements were found; larvae fed chicken breast meat was generally lighter and redder whilst results on the breasts’ water binding capacity was inconclusive. For sensory attributes, no differences were observed except for juiciness and sustained juiciness. Sometimes a metallic flavour was noted, particularly on larvae fed on abattoir wastes. Manipulating the larvae’s diet as a strategy to change the chemical composition of the poultry has focused on attempts to change the fatty acid profiles and yielded mixed results; irrespective of the fatty acid profile, the fat of BSF larvae contains large amounts of lauric acid; known to have profound antiviral and antibacterial activity.

Effect of crosslink density on the water-binding capacity of whey protein microparticles

2015 ◽  
Vol 44 ◽  
pp. 277-284 ◽  
Author(s):  
Jorien P.C.M. Peters ◽  
Hannemieke Luyten ◽  
Arno C. Alting ◽  
Remko M. Boom ◽  
Atze Jan van der Goot
Keyword(s):  
Whey Protein ◽  
Crosslink Density ◽  
Binding Capacity ◽  
Water Binding ◽  
Protein Microparticles
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