Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12143

Starch retrogradation: a comprehensive review

Microbial pectinolytic enzymes: A review

Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications--A review

This review offers a systematic understanding about how polyphenols target multiple inflammatory components and lead to anti-inflammatory mechanisms. It provides a clear understanding of the molecular mechanisms of action of phenolic compounds. Polyphenols regulate immunity by interfering with immune cell regulation, proinflammatory cytokines’ synthesis, and gene expression. They inactivate NF-κB (nuclear factor kappa-light-chain-enhancer of activated B cells) and modulate mitogen-activated protein Kinase (MAPk) and arachidonic acids pathways. Polyphenolic compounds inhibit phosphatidylinositide 3-kinases/protein kinase B (PI3K/AkT), inhibitor of kappa kinase/c-Jun amino-terminal kinases (IKK/JNK), mammalian target of rapamycin complex 1 (mTORC1) which is a protein complex that controls protein synthesis, and JAK/STAT. They can suppress toll-like receptor (TLR) and pro-inflammatory genes’ expression. Their antioxidant activity and ability to inhibit enzymes involved in the production of eicosanoids contribute as well to their anti-inflammation properties. They inhibit certain enzymes involved in reactive oxygen species ROS production like xanthine oxidase and NADPH oxidase (NOX) while they upregulate other endogenous antioxidant enzymes like superoxide dismutase (SOD), catalase, and glutathione (GSH) peroxidase (Px). Furthermore, they inhibit phospholipase A2 (PLA2), cyclooxygenase (COX) and lipoxygenase (LOX) leading to a reduction in the production of prostaglandins (PGs) and leukotrienes (LTs) and inflammation antagonism. The effects of these biologically active compounds on the immune system are associated with extended health benefits for different chronic inflammatory diseases. Studies of plant extracts and compounds show that polyphenols can play a beneficial role in the prevention and the progress of chronic diseases related to inflammation such as diabetes, obesity, neurodegeneration, cancers, and cardiovascular diseases, among other conditions.

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The Immunomodulatory and Anti-Inflammatory Role of Polyphenols.

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion.

Three levels of water (180, 220 and 260 g/345 g flour) and three levels of gluten (giving 11.2, 13.0 and 14.2 g protein/100 g flour) were used to study the effects of water and gluten on water mobility in white bread using 1 H nuclear magnetic resonance (NMR) relaxometry. Changes in the transverse relaxation time ( T 2 ) were related to water mobility. The three water levels resulted in three different moisture contents in the finished bread (0.55–0.77 g H 2 O/g solids). Distributed exponential analysis showed two distinct regions of T 2 (30–600 μs and 1–60 ms), associated with multiple domains of water in the bread crumb. There was no significant difference in peak T 2 values with different gluten content, but significant differences were observed with different moisture content. The results suggested that the mobility of water associated with starch decreased dramatically because of gelatinization. To further investigate the effect of gluten on starch gelatinization, NMR measurements were made directly on model systems containing starch and various gluten amounts. The starch–gluten gels had higher T 2 values than pure starch gels, indicating less swelling of starch granules and absorption of water. This was attributed to less water available to starch in the presence of gluten.

Water dynamics in white bread and starch gels as affected by water and gluten content

Water mobility and textural properties of native and hydroxypropylated wheat starch gels

Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content

The objectives of this study were to determine the effect of microencapsulation method on physical properties and in vitro release and bioavailability of three types of β-carotene: a spray-dried powder of β-carotene and maltodextrin, commercially available water-dispersible β-carotene powder, and chitosan-coated β-carotene alginate. In vitro digestion trials were conducted with and without food matrices (yogurt, pudding) to elucidate the effect of food matrix on in vitro release and bioavailability. Microencapsulation method significantly affected (p

William L. Kerr

Papers

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion.

Water dynamics in white bread and starch gels as affected by water and gluten content

Water mobility and textural properties of native and hydroxypropylated wheat starch gels

Neural network prediction of physical property changes of dried carrot as a function of fractal dimension and moisture content

Characterization and in vitro bioavailability of β-carotene: Effects of microencapsulation method and food matrix