Search Results (1,207)

Post-cooking storage may modify the glycemic response of starchy foods; however, this effect is usually assessed only through the glycemic index (GI), without capturing the temporal dimension of the metabolic response. In this study, the effect of post-cooking storage on boiled rice was investigated using an integrated approach based on GI, resistant starch (RS) content, and the post-technological stability coefficient (PTSC). Storage significantly reduced GI, from 83.03 ± 15.02 (SD) in the freshly prepared sample to 43.55 ± 6.99 (SD) after prolonged freezing, while concurrently increasing RS from approximately 1.8% to nearly 4.0%. A strong inverse linear relationship was identified between RS and GI (r = −0.935, p < 0.001; R² = 0.8735). These changes are consistent with storage-induced starch retrogradation and reduced enzymatic accessibility of the starch matrix. PTSC analysis further suggested that GI reduction was not automatically equivalent to lower temporal variability in the glycemic response: refrigeration was associated with more negative and more dispersed PTSC values, whereas prolonged freezing was associated with lower GI, higher RS, and smaller temporal variations in the incremental area under the curve (iAUC). Overall, the results suggest that the isolated analysis of GI may not fully describe the effect of post-cooking storage on boiled rice. The combined interpretation of GI, RS, and PTSC may provide a more informative framework for evaluating the metabolic effect of storage and may help differentiate between regimes predominantly associated with a reduction in the amplitude of the glycemic response and those additionally characterized by lower temporal variability of that response. Full article

Wheat bran, as a major nutrient-rich agricultural by-product, is underutilized due to poor functional properties. This study investigated the synergistic effects of steam explosion (SE), enzymatic hydrolysis (EH), and SE combined with EH (SE-EH) on wheat bran to improve the dough properties, bread quality, and in vitro starch digestion. Results showed that SE destroyed the dense structure of wheat bran to form a porous surface morphology and promoted the conversion of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF). This structural loosening facilitated further fiber degradation for subsequent EH and achieved the obvious improvements in hydration properties after combined treatment. For the dough system, the addition of SE-EH bran increased the water absorption, hardness, and viscosity, but reduced the development and stability time of the dough, in comparison with the control dough. These changes suggested that the modified bran altered dough hydration behavior and gluten network continuity, contributing to the increment of bread’s specific volume. The starch hydrolysis rate of bread adding SE-EH wheat bran was decreased; the slowly digestible starch (SDS) and resistant starch (RS) contents were 2.59-fold and 1.31-fold higher than the control group, respectively. Additionally, the incorporation of modified wheat bran delayed bread hardening during storage, with the SE-modified group showing the best effect. Wheat bran modification enhanced its processing functionality, providing a feasible approach for bread production to improve storage stability and nutritional quality. Full article

A sustainable polymer-based filtration control system was developed for high-temperature, high-density water-based drilling fluids. The system’s rheological stability, filtration performance, and filter cake properties were evaluated under varying conditions of temperature, salinity, and density. The drilling fluid density ranged from 1.80 to 2.20 g/cm³, the temperature from 25 to 150 °C, and the NaCl mass fraction w(NaCl) = 5–20%. The results indicated that increasing fluid density resulted in a progressive increase in apparent and plastic viscosities (from 42.6/28.4 mPa·s to 65.1/47.9 mPa·s), while the yield point remained relatively stable (14.2–17.2 Pa), suggesting that high solid loading enhanced viscous dissipation without inducing structural stiffening. Filtration loss increased moderately with temperature (6.8–12.3 mL at 25–150 °C) and salinity (6.8–10.7 mL at w(NaCl) = 5–20%), whereas it decreased significantly with increasing density (13.1–9.4 mL at 1.80–2.20 g/cm³), indicating a density-dominated filtration regime. At 120 °C, w(NaCl) = 12%, and 2.00 g/cm³, the developed system achieved a low filtration loss of 8.4 mL, outperforming three representative conventional filtration-control systems, including starch-based, sulfonated asphalt-based, and polymer-based technologies. Filter cake analysis revealed that increasing density facilitated the packing of multi-scale solids, reducing filter cake thickness from 1.62 mm to 0.98 mm and permeability from 1.34 × 10⁻¹⁵–4.05 × 10⁻¹⁶ m², while significantly improving resistance to erosion and compression. These findings demonstrate that the combination of interfacial stabilization and filter cake densification offers a robust and controllable filtration solution for high-temperature, high-density drilling environments, presenting a promising approach for drilling fluid systems in challenging conditions. Full article

The use of agricultural waste fibres and natural binders is being investigated as alternatives to synthetic indoor acoustic materials. However, few studies have compared the fibre type, biopolymer type, and fibre-to-binder ratio for both sound absorption and sound transmission within a single controlled composite system. This study investigated the acoustic performance of sugarcane fibre (SF) and coconut fibre (CF) with a fixed thickness of 20 mm and density of 200 kg/m³, mixed with cassava, corn and potato starch binders with fibre–binder ratios from 1:1.0 to 1:0.1. Sound absorption coefficient was measured with an impedance tube, according to ISO 10534-2, and the sound transmission coefficient was determined using a four-microphone impedance tube system, according to ASTM E2611. Porosity was also tested for its relation to acoustic behaviour. The results showed that the coconut fibre composite recorded higher peak absorption, including α = 0.95 for cassava 1:0.6 to 1:0.7 and corn 1:0.6, while sugarcane fibre showed stronger transmission resistance, with SF-CAS-200-1:0.3 decreasing from τ = 0.11 at 160 Hz to 0.02 at 5000 Hz, and SF-PT-200-1:0.4 from τ = 0.10 to 0.03. The highest porosity values were 85.29%, recorded for SC-CAS-200-1:0.1, and 84.13% for CF-CAS-200-1:0.1. Overall, sugarcane fibre composites offered the best balance of absorption and low transmission, indicating strong potential for sustainable indoor acoustic panels, such as ceiling linings and wall systems. Further research should evaluate mechanical strength, fire performance, durability, and moisture resistance to support practical building applications. Full article

The integration of rooted plant flour into traditional noodle matrices, such as rice noodles and qingke noodles, represents a novel approach to enhancing the nutritional and sensory profiles of staple foods. This study investigates the volatile flavor components and functional compounds derived from rooted plant flours, including Gongmi “tribute rice”, qingke “highland barley” flour, kudzu vine flour, Gastrodia elata blume flour, dried ginger flour, and fishwort root flour, when incorporated into rice and qingke noodles. The novelty of this research lies in its comprehensive analysis of how these flours influence not only the nutritional and textural properties but also the volatile organic compounds (VOCs) that define sensory acceptance and health benefits. Using advanced gas chromatography mass spectrometry (GC-MS), we identified key VOCs, such as esters, aldehydes, and terpenes, which contribute to unique flavor profiles like umami, sweetness, and earthy notes in fortified noodles. Additionally, the study highlights the best functional compounds for health, including polyphenols, resistant starch, and polysaccharides, which demonstrate significant antioxidants, anti-inflammatory, and cholesterol-lowering properties. For instance, highland barley enriched flour exhibited high levels of phenolic compounds and carotenoids, which correlated with improved antioxidant activity and a reduced glycemic index. Similarly, Gongmi flour contributed elevated levels of γ-aminobutyric acid (GABA) and rutin, enhancing the rice noodles’ potential to manage metabolic diseases and support cardiovascular health. Molecular docking analyses predicted strong interactions between key volatile compounds (e.g., 3-dihydro-1, 3-trimethyl-33-phenyl-1H-indene) and metabolic targets like ACE and SGLT1, suggesting mechanisms for their cardioprotective and anti-diabetic effects. This research provides a groundbreaking framework for developing next generation functional foods by leveraging rooted plant flours to bridge the gap between sensory appeal and health efficacy, offering strategic insights for personalized nutrition and sustainable food production. Full article

Bioplastics are in focus for the development of sustainable materials due to the depletion of fossil resources, generation of solid waste and global climate change. Considering this, the current research is devoted to the valorization of beachcast red seaweed F. lumbricalis for the development of thermoplastically processable bioplastics. The composites have been developed from beachcast red seaweed-derived furcellaran (FUR) and potato-derived thermoplastic starch (TPS) by using an ultrasound-assisted technique. Three different FUR concentrations (10, 30 and 50 wt.%) in relation to potato starch were examined for their thermoplastic processability. Fourier infrared spectroscopy (FTIR) was used to reveal the structural changes in the developed TPS/FUR composites depending on FUR content as well as thermal pre-treatment. Thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and tensile mechanical tests were performed to assess the performance of the developed TPS/FUR composites. It was demonstrated that the ultrasound-assisted manufacturing route allowed TPS/FUR composites with an improved spectrum of properties to be obtained. The highest mechanical stress at break (almost three times higher than for neat TPS) was observed for the TPS + 50 wt.% FUR composite, which also possessed decreased deformability (only ca 10%), reduced thermal resistance at processing temperatures (150 °C) and high shear sensitivity. Thus, the TPS + 30 wt.% FUR and especially the TPS + 10 wt.% FUR composites were recognized as more suitable for thermoplastic processing and the development of TPS-based composites with improved exploitation properties. Full article

Background: Carbohydrate quality and culinary processing can meaningfully alter postprandial glycemia in people with type 1 diabetes (T1D). Cooling gelatinized starch promotes retrogradation and increases resistant starch (RS), potentially attenuating postprandial glucose excursions. Objectives: We investigated whether pasta cooled after cooking (24 h at 4 °C) and reheated before consumption improves postprandial glycemia in adults with T1D without increasing hypoglycemia risk under routine insulin pump bolus-calculator dosing. Methods: In this randomized, single-blind, crossover study, 32 adults with T1D treated with continuous subcutaneous insulin infusion (CSII) consumed two standardized pasta-based meals (50 g of available carbohydrate): freshly cooked pasta and cooled/reheated pasta. Participants administered rapid-acting insulin boluses calculated by their pump bolus calculator 10 min before the meal. Interstitial glucose was recorded for 180 min using flash glucose monitoring. Results: Compared with freshly cooked pasta, cooled/reheated pasta produced lower maximum glycemia (10.7 vs. 12.6 mmol/L, p = 0.0001), lower maximum glycemic rise (2.8 vs. 4.7 mmol/L, p < 0.0001), lower incremental area under the curve (iAUC; 211.9 vs. 524.8 mmol/L × 180 min, p < 0.0001), and a shorter time-to-peak (65 vs. 125 min, p = 0.014). Resistant starch content increased after cooling (12.88 ± 0.06 vs. 8.03 ± 0.08 g/100 g). The number of hypoglycemic episodes did not differ between conditions. Conclusions: Cooling and reheating pasta therefore increased RS and attenuated postprandial glycemia in adults with T1D without increasing early postprandial hypoglycemia in the studied setting. Full article

This study investigated the effects of fermentable dietary fiber derived from high-amylose wheat (HAW) flour on the intestinal environment using an in vitro fecal fermentation assay and a randomized, double-blind, parallel-group clinical trial. Digested HAW flour was fractionated into total dietary fiber (TDF), resistant starch (RS), and non-RS dietary fiber (DF-RS) fractions. Fecal culture tests were used to quantify short-chain fatty acid (SCFA) production and microbiota composition after cultivation. In the randomized, double-blind, parallel-group trial, 76 healthy adults consumed HAW-containing food (dietary fiber: 5.5 g/day, RS: 2.9 g/day) or control food (dietary fiber: 0.7 g/day, RS: n.d.) for 2 weeks. Both RS and DF-RS increased SCFA production, with TDF having even stronger effects, suggesting enhanced fermentability in the presence of multiple types of fermentable dietary fibers. In the human trial, HAW-containing food intake did not significantly alter bowel movement frequency compared with the control. However, HAW-containing food consumption significantly reduced the levels of p-cresol, a representative gut-derived proteolytic metabolite linked to intestinal dysbiosis. No significant differences were observed in other secondary endpoints. Intake of HAW-derived foods appears to promote SCFA production and improve the intestinal environment by reducing p-cresol accumulation. Overall, these results highlight HAW flour as a practical prebiotic ingredient that helps support gut health. Full article

To address the hazards posed by formaldehyde emissions from wood-based products to human health and the indoor environment, research on wood adhesives has focused on developing green and eco-friendly alternatives. However, the limited water resistance and bonding strength of bio-based or glyoxal-based adhesives have hindered their practical application. In this work, a co-condensation method was employed to prepare glyoxal-based co-condensation adhesive incorporating starch and a small amount of chitosan as synergistic reinforcing agents to enhance their cross-linking extent. Considering cost control, the starch content was varied to adjust the adhesive properties. When the molar ratio of glyoxal to urea was 2:1 and the mass ratio of starch to urea was 0.5:1, the adhesive exhibited optimal bonding strength, reaching 1.48 MPa after immersion in cold water for 24 h and 0.91 MPa after treatment in 63 °C hot water for 3 h. These values exceeded the requirements of the Chinese national standard (GB/T 9846-2015, ≥0.7 MPa). Structural analysis indicated Schiff base and aldol condensation reactions among amino groups in chitosan and urea and hydroxyl and aldehyde groups in starch and glyoxal, forming chemical covalent cross-links that contributed to improved water resistance and bonding strength of plywood samples. Furthermore, the excellent penetration ability of the adhesive could promote the formation of a uniform and dense cross-linked network under hot-pressing conditions, thereby enhancing the overall performance of the plywood. Full article

Sorghum is recognized as a potential functional ingredient with high resistance to digestion. Therefore, this study investigates the anti-digestive properties of eight different types of sorghum cultivars with distinct compositional differences. The results confirmed that the whole sorghum flours exhibit stronger anti-digestive properties compared to its isolated starch, indicating that non-starch components play a role in inhibiting starch digestion. However, there was no significant correlation between the differences in individual components among sorghum varieties and their resistance to digestion. Analysis of sorghum starch structure demonstrated that relative crystallinity and double-helix degree in the long-range ordered architecture show a significant positive correlation with resistant starch (RS). Small-angle X-ray scattering (SAXS) revealed that the relatively thick and dense layered structure of sorghum starch is associated with a lower degree of enzymatic hydrolysis. Gel permeation chromatography (GPC) analysis showed that higher weight-average molecular weight is associated with a higher RS content to a certain extent, while a higher PDI is unfavorable for the formation of digestion-RS structures due to its association with a reduction in the onset gelatinization temperature. Cultivars AH-3, AH-5, and AH-2 with higher molecular weight, narrower molecular weight distribution and denser nanoscale lamellar structures exhibit superior digestion resistance. This research provides a reference for the screening of low-glycemic-index sorghum varieties and their application in functional foods. Full article

Drought is a major limiting factor for apple growth and development. Abscisic acid (ABA) is a key hormone in plant abiotic stress responses, playing a vital role in mediating adaptation to drought. Malus sieversii, the wild ancestor of cultivated apple, exhibits superior drought tolerance. However, the specific ABA-dependent regulatory module underlying its exceptional drought tolerance remains to be elucidated. In this study, we investigated the role of ABA in the drought response of M. sieversii seedlings using a combination of exogenous ABA and the ABA biosynthesis inhibitor fluridone. Plants were subjected to four treatments: CK, PEG (20% PEG-6000), PEG+ABA (100 μM ABA) and PEG+FLU (100 μM fluridone). The results showed that ABA application significantly reduced the wilting rate by 45.53% and electrolyte leakage by 20.50% compared to the PEG treatment. Furthermore, it alleviated the decline in fresh weight and relative water content while reducing the accumulation of starch, sucrose, glucose, and fructose after seven days of stress. Conversely, FLU application intensified the adverse effects of drought. RNA-Seq analysis of the PEG+ABA vs. PEG comparison identified 5642 differentially expressed genes (DEGs), with significant enrichment in the starch and sucrose metabolism pathway, photosynthesis, carbon fixation, and MAPK signaling pathways. Exogenous ABA up-regulated BGLU23 while down-regulating BAM1. In contrast, no significant changes in their expression were observed under FLU treatment, suggesting their likely regulation in an ABA-dependent manner. In summary, ABA enhances osmotic-stress tolerance in M. sieversii through multiple pathways, among which starch and sucrose metabolism may represent a core and highly responsive regulatory pathway. Functional validation of key candidate genes BAM1 and BGLU23 remains an important direction for future investigation. These findings provide a theoretical basis for breeding drought-resistant apple rootstocks and for understanding ABA-mediated osmotic-stress tolerance mechanisms. Full article

Canna (Canna edulis Ker.) starch is an important non-conventional starch in global applications. In this study, the structural and physicochemical properties of canna starches extracted from four different geographical regions in China were investigated. The four starches (CES-DH, CES-MS, CES-YB, and CES-YX) exhibited relatively high total starch contents (82.51–93.22%). Apparent and true amylose contents varied markedly among samples, ranging from 31.44% to 43.62% and from 15.21% to 35.90%, respectively. Morphologically, the granules were oval and disc-shaped, with D₅₀ values of 20.19–48.35 μm. CES-YX showed a distinct C-type pattern, while other starches exhibited B-type crystallinity, and relatively crystallinity values among samples were between 20.53% and 25.36%. IR absorbance ratios R_1047/1022 and R_995/1022 varied from 0.56 to 0.63 and from 1.15 to 1.26, respectively. Gelatinization temperatures and enthalpy revealed distinct thermal behaviors among the starches, corresponding to substantial differences in pasting properties with wide ranges in peak, breakdown, and setback viscosities. All starch pastes exhibited shear-thinning behaviors and weak gel characteristics. Notably, CES-YB demonstrated high potential as an effective food thickener and stabilizer, as distinguished by the high final viscosity and consistency coefficient (K), whereas the high amylose and resistant starch content in CES-YX made it a promising ingredient for low-glycemic-index food formulations. These findings provided a theoretical basis and practical guidance for the targeted utilization of canna starch in the food industry. Full article

Objectives: This study aimed to investigate the possible association among texture, oral processing and starch digestive characteristics of hard-cooked (HP) and soft-cooked (SP) potato samples, as well as their acute postprandial glycemic and insulinemic response, when co-ingested with rice in a meal. Methods: HP and SP replaced one-third of rice carbohydrates. Postprandial glycemic and insulinemic responses were measured after test meal ingestion. In vitro experiments evaluated sample physicochemical properties. Results: HP retained more resistant starch (RS) and total phenolics than SP. When co-ingested with rice (HP + R), HP elicited more total chews, higher oral sensory exposure time, slower chewing frequency and longer eating duration. HP + R significantly reduced postprandial glucose iAUC, peak glucose and glycemic excursion. SP + R increased glycemic variability despite reduced iAUCglucose. HP + R also lowered iAUCinsulin, peak insulin and insulin resistance index. The hypoglycemic effect did not extend to the second meal, though composite iAUCglucose over 540 min was reduced. Conclusions: Partially substituting rice with hard-cooked potatoes may help stabilize postprandial glycemic and insulinemic responses, an effect largely attributable to RS retention. Full article

High-power ultrasound has been widely used to regulate the anti-digestibility of starch-based products, including the formation of resistant starch (RS-V) in amylopectin assemblies. This can contribute to the attenuation of postprandial hyperglycemia. However, the mechanisms by which high-power ultrasound modulates RS-V remain to be elucidated. Therefore, nano-scale Euryale ferox amylopectin (EFA) ternary assemblies were constructed under high-power ultrasound. All EFA assemblies exhibited ternary self-assembly peaks and V-type crystallinity. Combined chemometric analyses revealed that, with increasing ultrasound power, the rising self-assembly sites within B2 and C chains promoted the increase in self-assembly index but decreased semicrystalline lamellae thickness and structural fractal dimension. Consequently, a compact and ordered molecular cross-linking network was formed, contributing to increases in residual crystallinity, molecular weight, short-range order, and molecular density. This resulted in the shrinkage of digestion channel structures and optimization of the molecular gel network. As a result, the reduction in hydrolysis sites with increasing ultrasound power led to increased RS-V content (22.66–60.17%), causing a decline in the estimated glycemic index. The EFA–lauric acid–lactoglobulin assemblies prepared under 600 W ultrasound were the optimal composition and exhibited enhanced anti-digestibility relative to amylopectin assemblies derived from staple crops such as white waxy maize. The present investigation not only serves as a valuable supplement for studying the precise regulation mechanisms of nano-scale amylopectin RS-V, but also provides critical theoretical guidance for the development of foods aimed at preventing hyperglycemia. Full article

The gelatinization and pasting behavior of starch play a critical role in governing its suitability for various food and non-food applications. Although Chlamydomonas reinhardtii is the most-studied microalga, its starch gelatinization and pasting properties have remained elusive. In this study, we applied nitrogen limitation to promote the starch accumulation of C. reinhardtii and recovered the starch using high-pressure homogenization. The multiscale structure and properties of C. reinhardtii starch (CRS) were comprehensively analyzed and compared with those of commonly used terrestrial plant starch. Results showed that CRS possesses a unique multiscale structure characterized by an exceptionally high degree of branching (18.6%) and a thinner crystalline lamellae (9.29 nm). While maintaining an A-type crystalline pattern, CRS granules exhibited higher crystallinity compared with other microalgal starches. CRS had an irregular red blood cell-like morphology with a small size (~1 μm diameter). Physicochemical analysis revealed that CRS has an intermediate gelatinization temperature and a pasting profile defined by low viscosity and remarkable shear resistance, suggesting high stability during hydrothermal processing. Significantly, cooked CRS demonstrated a lower hydrolysis rate and higher resistant starch content than several common terrestrial starches. It is attributed to its higher degree of branching and superior thermostability. This study extends the fundamental knowledge of CRS and provides a critical scientific basis for its application as a novel, sustainable ingredient with special gel properties in the future food industry. Full article