Search Results (82)

Due to the presence of insoluble dietary fibre (IDF), DF-enriched products have a lower consumer acceptance compared to those prepared using a regular formulation. The objective of this review was to focus on a comprehensive utilization of enzymes for improving the DF-enriched dough rheology and bubble dynamics via the regulation of intermolecular interactions between DF, starch granules, and gluten proteins. Xylanase was used to promote the interactions between water-extractable arabinoxylan (WEAX) and gluten proteins, leading to a stronger gluten network and dough liquid film around gas bubbles. Cellulase was applied to promote the breakdown of cellulose, mitigating the adverse impacts of IDF on the gluten structure. Glucose oxidase (GOx) was utilized to facilitate disulfide bond (S-S) formation between gluten proteins, thereby enhancing the gluten strength, gas retention capacity, and bubble stability of dough during processing. Amylase incorporation promoted bubble expansion of high-fibre dough. In conclusion, the review established a solid theoretical framework on how an unpredictable evolution for the rheological behaviour and bubble dynamics of dough during processing could be modified via the complicated interactions involving enzymes and biopolymers. This will contribute to a high-quality development for the fibre-enriched product industry, and also a sustainable promotion of regular DF consumption. Full article

The increasing consumer demand for healthier food choices has stimulated research into functional bakery products enriched with bioactive ingredients. This review summarizes recent developments in the application of key polysaccharides—such as inulin and fructooligosaccharides (FOS), β-glucan, arabinoxylan, pectin, cellulose derivatives, resistant starch, maltodextrins, and dextrins—in bread, pasta, and fine bakery systems. Their incorporation affects dough rheology, fermentation behavior, and gas retention, leading to modifications in texture, volume, and shelf-life stability. Technologically, polysaccharides function as hydrocolloids, fat and sugar replacers, or water-binding agents, influencing gluten network formation and starch gelatinization. Nutritionally, they contribute to higher dietary fiber intake, improved postprandial glycemic response, enhanced satiety, and favorable modulation of gut microbiota. From a sensory perspective, optimized formulations can maintain or even improve product acceptability despite structural changes. However, challenges remain related to dosage optimization, interactions with the gluten–starch matrix, and gastrointestinal tolerance (particularly in FODMAP-sensitive individuals). This review summarizes current knowledge and future opportunities for creating innovative bakery products that unite technological functionality with nutritional and sensory excellence. Full article

Okara, a fiber-rich soybean byproduct, can improve the sustainability of plant-based meats but may compromise texture when used at high levels. This study investigated the effects of okara flour (0–40%) on the structure–function relationships of high-moisture meat analogues (HMMA) formulated with soy protein isolate, wheat gluten, and corn starch. Analyses included composition, macrostructure, instrumental texture (cutting tests and TPA, evaluated by PCA), SDS-PAGE, and pasting behavior under both pressurized and atmospheric conditions. Increasing okara decreased protein density but increased fiber and fat, resulting in nutritional trade-offs. Fibrous anisotropy was preserved up to 20% okara but declined at higher levels, producing dense, isotropic matrices. Texture analyses revealed reduced firmness, cohesiveness, and elasticity, consistent with SDS-PAGE evidence of diminished 7S and 11S subunits. Rheological tests indicated suppressed starch swelling yet greater viscosity stability under pressure. Overall, moderate okara incorporation increased dietary fiber without fully compromising texture, whereas higher levels disrupted protein alignment and gel functionality. Full article

Quinoa (Chenopodium quinoa), a gluten-free pseudocereal of increasing interest in food applications, remain underutilized due to limited knowledge of its nutritional and techno-functional properties, particularly following processing. This study investigated the impact of roasting on these properties of tri-color quinoa. Roasting resulted in non-significant increases in the content of protein, lipid, and starch fractions, while carbohydrate and energy contents increased significantly (p < 0.05) by 3.74 and 3.30%, respectively, compared to native tri-color quinoa flour (NTQF). Notably, total dietary fiber, phytic acid, and oxalate contents were decreased by 13.11, 36.05, and 28.78%, respectively, contributing to improvements in in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score in roasted tri-color quinoa flour (RTQF). Although lysine remained the limiting amino acid, its content increased in RTQF. Techno-functional properties were also affected by roasting; water and oil absorption capacities increased by 24.26 and 2.76% (p < 0.05), while emulsifying, foaming, and swelling capacities declined by 47.58, 34.96, and 17.74%, respectively (p < 0.05). RTQF exhibited consistently lower protein solubility across all pH tested, and higher a least gelation concentration, likely due to protein denaturation. Color analysis showed darker (L*), redder (a*), and more yellow (b*) hues in RTQF, with minor but perceptible color difference (ΔE = 1.26) relative to NTQF. Scanning electron microscopy revealed greater starch disruption, increased porosity and fragmentation in RTQF than NTQF. FTIR confirmed structural alterations, with the spectrum of RTQF showing less intense bands and higher transmittance compared to NTQF, associated thermal modification of carbohydrate, moisture content and other components. These findings suggest that dry roasting can be used to modify the nutritional and techno-functional properties of tri-color quinoa, offering expanded opportunities for tailored food applications. Full article

Metabolic illnesses such as obesity, type 2 diabetes and hyperuricemia are becoming more common, driving intensified research into nutritional interventions through targeted dietary modifications as a primary preventive strategy. The apparent fluctuation in blood glucose value is modulated by the digestive behavior of starch. Moreover, polyphenols—historically considered to be anti-nutrients due to their inhibition of digestive enzymes and sometimes astringent taste—can be used to significantly improve the functional properties of starch. This can be achieved primarily through α-amylase inhibition and the modulation of other enzyme activities, alongside the antioxidant and anti-inflammatory effects of polyphenols. Depending on their fine structure, starches are digested at different rates: rapidly digestible starch (RDS) spikes blood glucose; slowly digestible starch (SDS) smooths postprandial blood glucose peaks; resistant starch (RS) feeds gut microbes. The fine structure of starches, such as straight-chain starches, can form complexes with polyphenols through their ‘empty V-type’ structures under controlled processing conditions. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and in vitro digestion modeling analyses have revealed that the formation of starch–polyphenol complexes primarily occurs due to certain interactions (hydrophobic interactions and hydrogen bonding) which lead to stabilized structures, including V-type encapsulation; this significantly increases the content of RSs and slows down enzymatic digestion rates. These complexes lower the GI values of foods via molecular barrier effects, while synergistically boosting antioxidant and anti-inflammatory activities; their anti-digestive capabilities were found to be superior even to those of ordinary starch–lipid compounds. However, limitations persist in the research and application of starch–polyphenol complexes: human bioavailability validation; incomplete mechanistic understanding of multicomponent interactions; industrial scalability challenges due to polyphenol instability. Full article

Background/Objectives: Alcoholic liver disease (ALD) is intricately linked to gut microbiota dysbiosis and metabolic disturbances along the gut–liver axis. Octenyl succinic anhydride (OSA) starch escapes digestion in the small intestine and ferments in the colon, modulating gut microbiota and metabolism. This study explored the protective effects of OSA starch against ALD and elucidated the underlying gut microbiota–metabolite interactions. Methods: A chronic ethanol-fed mouse model was conducted to evaluate the protective effects of OSA starch against ALD, and multi-omics analyses integrating 16S rRNA sequencing, PICRUSt2 functional predictions, and metabolomics were used to reveal potential mechanism. Results: OSA starch supplementation in ALD mice significantly reduced liver fat accumulation, lowered the liver index to 4.11%, and restored serum transaminase levels closer to normal. Multi-omics analyses revealed that OSA starch enriched beneficial gut bacteria such as Faecalibaculum rodentium and Bifidobacterium adolescentis. OSA starch also enhanced microbial metabolic functions, including pyruvate, butanoate, and propanoate metabolism. These shifts were accompanied by regulation of fecal and serum metabolites, including pyruvate, 2-hydroxybutanoic acid, and lactic acid. Structural equation modeling further confirmed that OSA starch ameliorates ALD via coordinated modulation of gut microbiota, microbial functions, metabolites, and serum markers. Conclusions: OSA starch protects against alcoholic liver injury by remodeling the gut–liver metabolic network, presenting a promising dietary strategy for ALD. Full article

Rice has excellent nutritional quality as a dietary food and is easily puffed. The aim of this study was to investigate the effects of puffing technology on the physicochemical parameters, structure properties and volatile components of brown rice (BR) and refined rice (RR). XRD and FT-IR spectroscopic data demonstrated that puffing under high temperature and pressure conditions triggered starch gelatinization, concurrently reducing starch crystallinity and inducing a V-type polymorphic structure. In addition, it substantially weakened hydrogen bonding networks in rice flour. In detail, 136 volatile compounds of raw and puffed rice were analyzed by HS-SPME-GC-MS, and the results showed that aldehydes, ketones, and pyrazines were the main volatile aroma compounds after puffing. By correlation analysis, benzaldehyde, 2-octenal, 2-methoxy-phenol, and furfural were identified as key contributors. The volatile components, especially ketones and alcohols, were higher in the BR as compared to those in the RR, with a significant difference observed between the two (p < 0.05). Combined with sensory evaluation, 1212CH was found to have a high score (17.63). These results could provide a theoretical basis for understanding the effect of puffing on rice flour and the volatile components of puffed products. Full article

Resistant starch (RS) is emerging as a multifunctional dietary component and delivery platform for microbiota-accessible carbohydrates. Upon fermentation by gut microbiota, particularly in the colon, RS generates a wide spectrum of postbiotic compounds—including short-chain fatty acids (SCFAs), indoles, bile acid derivatives, and neuroactive amines such as GABA and serotonin precursors. These metabolites modulate gut–brain signaling, immune responses, and intestinal barrier integrity, which are critical pathways in the pathophysiology of irritable bowel syndrome (IBS). This review synthesizes current knowledge on RS structure, classification, and fermentation dynamics, with a special focus on RS3 due to its practical dietary relevance and strong microbiota-modulatory effects. We highlight emerging evidence from clinical studies supporting RS-mediated improvements in IBS symptoms, microbial diversity, and inflammation. Importantly, RS acts as a smart colonic delivery system by escaping enzymatic digestion in the small intestine and reaching the colon intact, where it serves as a targeted substrate for microbial fermentation into bioactive metabolites. This host–microbiota interplay underpins the development of personalized, microbiome-informed nutrition interventions tailored to specific IBS subtypes. Future directions include omics-based stratification, optimized RS formulations, and predictive algorithms for individualized responses. This review aims to clarify the mechanistic links between RS fermentation and postbiotic production, highlighting its therapeutic potential in IBS management. Full article

Cultured meat is emerging as a sustainable alternative to conventional animal agriculture, with scaffolds playing a central role in supporting cellular attachment, growth, and tissue maturation. This review focuses on the development of gel-based hybrid biomaterials that meet the dual requirements of biocompatibility and food safety. We explore recent advances in the use of naturally derived gel-forming polymers such as gelatin, chitosan, cellulose, alginate, and plant-based proteins as the structural backbone for edible scaffolds. Particular attention is given to the integration of food-grade functional additives into hydrogel-based scaffolds. These include nanocellulose, dietary fibers, modified starches, polyphenols, and enzymatic crosslinkers such as transglutaminase, which enhance mechanical stability, rheological properties, and cell-guidance capabilities. Rather than focusing on fabrication methods or individual case studies, this review emphasizes the material-centric design strategies for building scalable, printable, and digestible gel scaffolds suitable for cultured meat production. By systemically evaluating the role of each component in structural reinforcement and biological interaction, this work provides a comprehensive frame work for designing next-generation edible scaffold systems. Nonetheless, the field continues to face challenges, including structural optimization, regulatory validation, and scale-up, which are critical for future implementation. Ultimately, hybrid gel-based scaffolds are positioned as a foundational technology for advancing the functionality, manufacturability, and consumer readiness of cultured meat products, distinguishing this work from previous reviews. Unlike previous reviews that have focused primarily on fabrication techniques or tissue engineering applications, this review provides a uniquely food-centric perspective by systematically evaluating the compositional design of hybrid hydrogel-based scaffolds with edibility, scalability, and consumer acceptance in mind. Through a comparative analysis of food-safe additives and naturally derived biopolymers, this review establishes a framework that bridges biomaterials science and food engineering to advance the practical realization of cultured meat products. Full article

Introduction: The gut microbiota is vital for human health, and its modulation through dietary and pharmaceutical compounds has gained increasing attention. Among gut microbes, Akkermansia muciniphila has been extensively researched due to its role in maintaining intestinal barrier integrity, regulating energy metabolism, and influencing inflammatory responses. Subject: To analyze and synthesize the available scientific evidence on the influence of various bioactive compounds, including prebiotics, polyphenols, antioxidants, and pharmaceutical agents, on the abundance and activity of A. muciniphila, considering underlying mechanisms, microbial context, and its therapeutic potential for improving metabolic and intestinal health. Methods: A systematic literature review was conducted in accordance with the PRISMA 2020 guidelines. Databases such as PubMed, ScienceDirect, Scopus, Web of Science, SciFinder-n, and Google Scholar were searched for publications from 2004 to 2025. Experimental studies in animal models or humans that evaluated the impact of bioactive compounds on the abundance or activity of A. muciniphila were prioritized. The selection process was managed using the Covidence platform. Results: A total of 78 studies were included in the qualitative synthesis. This review compiles and analyzes experimental evidence on the interaction between A. muciniphila and various bioactive compounds, including prebiotics, antioxidants, flavonoids, and selected pharmaceutical agents. Factors such as the chemical structure of the compounds, microbial environment, underlying mechanisms, production of short-chain fatty acids (SCFAs), and mucin interactions were considered. Compounds such as resistant starch type 2, GOS, 2′-fucosyllactose, quercetin, resveratrol, metformin, and dapagliflozin showed beneficial effects on A. muciniphila through direct or indirect pathways. Discussion: Variability across studies reflects the influence of multiple variables, including compound type, dose, intervention duration, experimental models, and analytical methods. These differences emphasize the need for a contextualized approach when designing microbiota-based interventions. Conclusions: A. muciniphila emerges as a promising therapeutic target for managing metabolic and inflammatory diseases. Further mechanistic and clinical studies are necessary to validate its role and to support the development of personalized microbiota-based treatment interventions. Full article

This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical properties of high-gluten wheat flours. The results revealed that, compared with a control sample, 3–10% of polydextrose addition significantly increased the hardness, adhesiveness, gumminess, and chewiness of steamed bread, but other textural parameters like springiness, cohesiveness, and resilience remained basically the same. Further, in contrast to the control sample, 3–10% polydextrose addition significantly reduced the specific volume and width/height ratio of steamed bread but increased the brightness index, yellowish color, and color difference; improved the internal structure; and maintained the other sensory parameters and total score. Polydextrose addition decreased the peak, trough, final, breakdown, and setback viscosity of the pasting of wheat flour suspension solutions but increased the pasting temperature. Polydextrose additions significantly reduced the enthalpy of gelatinization and the aging rate of flour paste but increased the peak temperature of gelatinization. A Mixolab revealed that, with increases in the amount of added polydextrose, the dough’s development time and heating rate increased, but the proteins weakened, and the peak torque of gelatinization, starch breakdown, and starch setback torque all decreased. Polydextrose additions increased the crystalline regions of starch, the interaction between proteins and starch, and the β-sheet percentage of wheat dough without yeast and of steamed bread. The amorphous regions of starch were increased in dough through adding polydextrose, but they were decreased in steamed bread. Further, 3–10%of polydextrose addition decreased the random coils, α-helixes, and β-turns in dough, but the 3–7% polydextrose addition maintained or increased these conformations in steamed bread, while 10% polydextrose decreased them. In unfermented dough, as a hydrogel, the 5–7% polydextrose addition resulted in the formation of a continuous three-dimensional network structure with certain adhesiveness and elasticity, with increases in the porosity and gas-holding capacity of the product. Moreover, the 10% polydextrose addition further increased the viscosity, freshness, and looseness of the dough, with smaller and more numerous holes and indistinct boundaries between starch granules. These results indicate that the 3–10% polydextrose addition increases the chewiness and freshness of steamed bread by improving the gluten network structure. This study will promote the addition of polydextrose in steamed bread to improve shelf-life and dietary fiber contents. Full article

Root and tuber vegetables—such as beetroot (Beta vulgaris), carrot (Daucus carota), cassava (Manihot esculenta), potato (Solanum tuberosum), taro (Colocasia esculenta), and Jerusalem artichoke (Helianthus tuberosus)—are increasingly recognized not only for their nutritional value but also for their richness in bioactive compounds, including polyphenols, dietary fiber, resistant starch, and prebiotic carbohydrates that exhibit varying levels of antioxidant, anti-inflammatory, and glycemic-regulating properties. Incorporating these vegetables into baked goods offers both functional and technological benefits, such as improved moisture retention, reduced acrylamide formation, and suitability for gluten-free formulations. The processing conditions can significantly influence the stability and bioavailability of these bioactive components, while the presence of antinutritional factors—such as phytates, cyanogenic glycosides, and FODMAPs (fermentable oligo-, di-, monosaccharides, and polyols)—needs careful optimization. The structured narrative literature review approach allowed collecting studies that examine both the beneficial and potential drawbacks of tuber-based ingredients. This review provides a comprehensive overview of the chemical composition, health-promoting effects, and technological roles of edible tubers in bakery applications, also addressing current challenges related to processing, formulation, and consumer acceptance. Special emphasis is placed on the valorization of tuber by-products, enhancement of functional properties, and the promotion of sustainable food systems using zero-waste strategies. Full article

This study used integrated in vitro and in vivo approaches to investigate how the starch source (glutinous rice, indica rice, maize, or high-amylose rice) influences starch digestion kinetics and, consequently, the apparent nutrient utilization and amino acid metabolism in goslings. Four diets were formulated using glutinous rice, indica rice, maize, and high-amylose rice, and in vitro digestion and animal experiments were carried out. The data showed the particle sizes of the four starches: glutinous rice ≈ indica rice < corn < amylose. The glutinous rice starch grain is a porous polyhedron with an angular surface, the corn starch grain is an ellipsoid with a smooth surface, the indica rice starch grain is a polyhedron with a smooth and compact surface, and the high-amylose starch grain is an irregular polyhedron with a smooth surface. Starch digestibility was relatively stable for the indica and corn-based diets, and starch digestibility was higher for the indica rice diet compared to the corn- and high-amylose starch-based diets. The utilization of Asp, Ser, Glu, Gly, and Phe was higher for the glutinous rice diet compared to the maize and high-amylose diets. Furthermore, with this diet, the availability of Thr and Ala was observed to be higher than with the indica rice and high-amylose diets. In conclusion, the particle size and structure of starch from different sources (glutinous rice, indica rice, corn, and high-amylose rice) were different, significantly affecting the starch digestion rate. The glutinous rice diet enables a fast digestion rate for starch, which is rapidly digested in the proximal intestine. The inadequate supply of glucose in the distal intestine enhances the oxidative energy supply from dietary amino acids in that region, thereby improving the apparent digestibility of both starch and crude protein. Full article

In recent years, the consumers’ demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of Tricholoma matsutake powder and colored rice flour on baking quality and volatile aroma compound of cookies were investigated. Texture analyzer, and electronic nose (e-nose) were used to analyze the physicochemical, structural, and digestibility properties and volatile aroma compound of cookie. With the content of Tricholoma matsutake powder and colored rice flour increased, the hardness and free amino acid content increased. Cookie in terms of weaker network structure, relatively crispy cookie texture, and better in vitro digestion activity was obtained with appropriate amount replacement. The cookie sample contained with 5% Tricholoma matsutake and 20% red rice exhibited acceptable hardness and lowest starch hydrolysis rate. The volatile aroma compounds were also affected by the wheat flour substitution. The results indicated that Tricholoma matsutake powder and colored rice flour substitution improved the baking quality of cookie. Full article

This study explores the effects of Tricholoma matsutake-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814.52 mPa·s) by competitively adsorbing water and forming a dense transient network, while simultaneously reducing the final viscosity (from 1998.27 to 1886.18 mPa·s) by inhibiting amylose recrystallization. Multi-scale structural analyses revealed that TMIDF enhanced V-type crystallinity and limited enzyme access via a porous fibrous matrix. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analyses confirmed that hydrogen bonding and water redistribution were key interaction mechanisms. TMIDF significantly lowered in vitro starch digestibility and increased resistant starch content by 16% (from 14.36% to 30.94%) through synergistic effects, including physical encapsulation of starch granules, formation of enzyme-resistant amylose-lipid complexes, and α-amylase inhibition (31.08%). These results demonstrate that TMIDF possesses a unique multi-tiered modulation mechanism, involving structural optimization, enzyme suppression, and diffusion control, which collectively surpasses the functional performance of conventional plant-derived insoluble dietary fibers. This research establishes a theoretical basis for applying fungal insoluble dietary fibers to develop low glycemic index functional foods, highlighting their dual role in improving processing performance and nutritional quality. Full article