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Food Science and Human Wellness 2023年第2期12卷 520-527页

作者： Adetiya Rachman Margaret ABrennan James Morton Damir Torrico Charles S.Brennan Department of Wine Food and Molecular BiosciencesLincoln UniversityChristchurch 7647New Zealand riddet Research institute Palmerston North 4442New Zealand Indonesia institute for Agricultural Research and Development Jakarta 12540Indonesia

Soy protein isolate and egg white protein were added to cassava-banana gluten-free pasta and the effects on the nutritional quality,digestibility properties,protein digestibility corrected amino acid(PDCAA),and sensory acceptance of the pasta was ***-cassava composite flour(75:25)was blended with soy protein isolate or egg white protein at the following rates:0,5,10,and 15 g/100 g *** pasta samples were analysed for total phenolic content(TPC),antioxidant activity,amino acid profiles,protein content,starch digestibility,protein digestibility and protein digestibility corrected amino acid score(PDCAAS).Addition of both proteins decreased starch digestibility,increased protein digestibility,improved the balance of the amino acid profile,and PDCAAS whereas only soy protein isolate enhanced the TPC and antioxidant capacity of the banana-cassava *** egg white protein-fortified banana-cassava pasta had better customer acceptance and purchase intent than soy protein isolate inclusion.

关键词： Banana flour Cassava flour Gluten-free pasta Digestibility properties Amino acid Sensory evaluation

Enrichment of the less polar ginsenoside (Rg3) from ginseng grown in New Zealand by post-harvest processing and extraction

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Traditional Medicine Research 2021年第4期6卷 136-149页

作者： Wei Chen Wen-Liang Xu Dan-Xia Shi Prabhu Balan David Popovich School of Food and Advanced Technology Massey UniversityPalmerston North 4442New Zealand riddet institute Massey UniversityPalmerston North 4442New Zealand

Background:Previous studies showed that New Zealand-grown ginseng contains an abundance of ginsenosides and that rare less polar ginsenosides,such as Rg3,exhibit more pharmacological activities than polar ginsenosides,which are the major components of ***:The ginsenoside profile of New Zealand-grown Panax ginseng was manipulated by treatment with acetic acid,sodium hydroxide,pH,and high *** abundance of 23 ginsenosides extracted by different treatments was quantified using high-performance liquid ***:Treatment with 0.5 mol/L acetic acid can stimulate the degradation of polar ginsenosides to less polar ginsenosides(5.6%Rg3 was accumulated,P<0.0001).Furthermore,when ginseng root was treated at 121℃ for 100 min in a pH 3.0 acetic acid aqueous solution,the majority of the polar ginsenosides were converted into less polar ***,83.46±3.69%(P=0.0360)of the less polar ginsenosides and 41.01±2.39%(P=0.0412)of Rg3 were *** contrast,alkali treatment did not convert the polar ginsenosides into less polar ginsenosides at mild temperature and less conversion was observed compared with acid treatment at high ***:This is the first attempt to manipulate the ginsenoside profile of New Zealand-grown *** conditions(high temperature with low pH)may be modified to produce and enrich the less polar ginsenoside fraction(especially Rg3)from the total ginseng extract.

关键词： New Zealand grown ginseng Less polar ginsenoside Ginsenoside Rg3 Ginsenoside transformation

Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry(Myrica rubra *** Zucc.)cultivars

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Food Science and Human Wellness 2022年第2期11卷 366-373页

作者： Zhe Liu Jiagan Zhang Shengmin Lu Weimin Tang Yibin Zhou Siew Young Quek institute of Food Science Zhejiang Academy of Agricultural SciencesHangzhou 310021China School of Tea and Food Technology Anhui Agricultural UniversityHefei 230036China Food Science School of Chemical SciencesThe University of AucklandAuckland 1010New Zealand riddet institute Centre of Research Excellence for Food ResearchPalmerston North 4474New Zealand

The effects of two different drying methods,namely hot-air drying and freeze drying,on the phenolic profiles,antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars(’Biqi’or’BQ’and’Dongkui’or’DK’)were *** results showed that’BQ’bayberry provided higher total phenolic(TPC),total flavonoid(TFC)and total anthocyanin(TAC)contents than’DK’bayberry after the same drying method,while its antioxidant and hypoglycemic activities were highly affected by drying ***-dried samples possessed significantly higher TPC,TFC and TAC,and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones(P<0.05).Freeze-dried’DK’bayberry exhibited similar antioxidant activities and a-amylase inhibitory activity,but higher a-glucosidase inhibition than freeze-dried’BQ’bayberry(P<0.05).Compared with hot-air dried samples,freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside,myricitin-3-O-rhamnoside,quercetin-3-O-galactoside,quercetin-3-O-glucoside and quercetin-3-O-rhamnoside,which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp *** these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry,and the pulp extract of freeze-dried’DK’could be applied as a potential hypoglycemic food additive.

关键词： Chinese bayberry Drying Phenolic components Antioxidant activities In vitro hypoglycemic activities

Rice Germination and Its Impact on Technological and Nutritional Properties:A Review

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Rice science 2022年第3期29卷 201-215页

作者： LucasÁvila do NASCIMENTO Abhilasha ABHILASHA Jaspreet SINGH Moacir Cardoso ELIAS Rosana COLUSSI Department of Agroindustrial Science and Technology Federal University of PelotasPelotasUniversity Campuss/n96010-900PelotasRSBrazil riddet institute and Massey institute of Food Science and Technology Massey UniversityPalmerston NorthNew Zealand Center for Chemical Pharmaceutical and Food SciencesFederal University of PelotasPelotasUniversity Campuss/n96010-900PelotasRSBrazil

Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant *** review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice *** macro-and micro-nutrients can be changed depending on the intensity of the applied variables during *** instance,germination time can increase the protein content in the grain and concurrently reduce its protein *** most cases,the number of bioactive compounds present in rice grains are increased regardless of germination *** can promote the complexation of nutrients and thus negatively interfere with the digestibility of *** review highlighted the influence of the germination process on the nutritional quality of rice grains,providing information about the germination conditions and their impacts on the anabolic and catabolic reactions of the grain,emphasizing the health benefits.

关键词： germinated rice nutritional aspect germination condition digestibility advantage

Donkey whey proteins ameliorate dextran sulfate sodium-induced ulcerative colitis in mice by downregulating the S100A8-TRAF6-NF-κB axis-mediated inflammatory response

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Food Science and Human Wellness 2023年第5期12卷 1809-1819页

作者： Mohan Li Qilong Li Rayhnigul Abdlla Jiali Chen Xiqing Yue Siew Young Quek College of Food Science Shenyang Agricultural UniversityShenyang 110866China College of Animal Science and Veterinary Medicine Shenyang Agricultural UniversityShenyang 110866China Food Science School of Chemical SciencesThe University of AucklandAuckland 1010New Zealand riddet institute Centre for Research Excellence in Food ResearchPalmerston North 4474New Zealand

Donkey milk has a variety of physiological functions, including antibacterial and anti-inflammatory. Donkey whey proteins(DWPs), as the main functional component in donkey milk, its inhibitory effect on colitis is still unclear. In this study, the inhibitory effect and potential mechanism of DWPs on dextran sulfate sodium(DSS)-induced colitis were investigated. Firstly, the DWPs and bovine milk whey proteins(BWPs)were characterized using proteomics. Then, we administered DWPs and BWPs to mice with colitis via oral gavage. The results of immunohistochemistry and flow cytometry indicated that DWPs increased T regulatory cell accumulation and increased the abundance of the cluster of differentiation 205+(CD205+)macrophages compared to those with BWPs and in model groups. In addition, DWPs exhibited a more remarkable ability to inhibit pro-inflammatory proteins(S100A8, TRAF6, and NF-κB)expression and inflammatory secretion than BWPs. In addition, DWPs significantly decreased NF-κB and CD86 levels more than BWPs or the negative control in both LPS-stimulated human peripheral blood mononuclear cells or cell lines. These findings indicate that DWPs comprise a promising anti-colitis functional food, and this work has established a foundation for future research on these compounds.

关键词： Donkey milk Proteomics Whey proteins NF-κB

Selenium,fibre,and protein enrichment of rice product:extrusion variables and product properties

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Food Quality and Safety 2019年第1期3卷 40-51页

作者： Pipat Tangjaidee Jiqian Xiang Hongqing Yin Xiaolong Wen Siew Young Quek Food Science School of Chemical ScienceUniversity of AucklandAuckland 1010New Zealand Enshi Tujia&Miao Autonomous Prefecture Academy of Agricultural Sciences Enshi CityHubei Province 445002P.R.China riddet institute Centre of Research Excellence for Food ResearchPalmerston North 4474New Zealand

Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and *** study investigated the replacement of rice flour and its effect on product properties using extrusion *** and Methods:High selenium yam and konjac flours were used to increase fibre and selenium contents,whereas sorghum and soy protein were added to improve protein content as well as textural properties of *** following variables were optimized:yam flour(20%to 60%),feed moisture content(25%to 35%),and extrusion temperature(100°C to 120°C)by evaluating the breaking strength,firmness,colour,bulk density,and water absorption index(WAI)of the extruded ***:Results show that the extrusion temperature has a significant relationship with the products’breaking strength,WAI,and bulk density,whereas the feed moisture content influenced the WAI,bulk density,and firmness(P<0.05).The inclusion of yam flour significantly increased the firmness and yellowness(b*value)of the products(P<0.05).Sensory profiling revealed that the enriched product has comparable textural properties(stickiness,firmness,and graininess)with the commercial *** with commercial rice,the enriched product has significantly higher antioxidant activity(163.53 vs.10.33μmol Trolox/100 g,DPPH assay),protein(13.4%vs.9.4%),fibre(12%resistant starch,9%glucomannan),and a lower GI value(69.6 vs.95.4).The enriched product also contains 15.62μg/100 g selenium,providing additional health benefit as Se-enriched functional ***:This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.

关键词： extrusion nutrient enrichment rice product selenium fibre glycemic index

Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna or Inulin as a Sugar Replacer

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Grain & Oil Science and Technology 2018年第2期1卷 63-71页

作者： GAO Jingrong HAN Fezhong GUO Xinbo ZENG Xi'an MASON Susan L BRENNAN Margaret A BRENNAN Charles S Department of Wine Food and Molecular Biosciences Lincoln University riddet institute College of Light Industry and Food Science South China University of Technology

Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.

关键词： Stevianna Inulin Muffin microstructure Air cell Scanning electron microscopy

High Protein Yangyu Jiaotuan(洋芋搅团):Some Physico-chemical,Textural,Microstructural,Rheological Properties,and in vitro Oral-gastro-small Intestinal Starch Digestion

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High Protein Yangyu Jiaotuan(洋芋搅团):Some Physico-chemical...

Physico-chemical properties and nutrition quality of potato flour: chuño vs modern processing technology

2020年中国马铃薯大会

作者： Fankui Zeng Gang Liu Lovedeep Kaur Jaspreet Singh Lanzhou institute of Chemical Physics Chinese Academy of Sciences riddet institute and School of Food and Advanced Technology Massey University

Mashed potato is a very popular dish in the western *** China,there is a similar potato dish called "Yangyu Jiaotuan"prepared by repeatedly beating the steamed potatoes until they become *** and its processed products are generally considered high glycaemic and very low in protein *** the current research,two commercially available and affordable plant proteins(soy protein isolate-SPI and pea protein isolate-PPI) at two levels(5%,10%) were added to the Yangyu Jiaotuan with an objective to develop a product with reduced glycemic properties and high protein content while maintaining its original taste and *** properties of the samples were analyzed with a texture analyzer during five day refrigerated *** results showed that several important textural properties such as hardness and chewiness did not change significantly during the refrigerated *** extent of change in the texture of Yangyu Jiaotuan was very small in samples containing PPI,reflecting its suitability for use in this *** storage modulus G’increased with refrigerated storage time for different *** were significant differences among the five mashed potato samples(with and without protein addition) with respect to frequency dependence during rheological *** color of Yangyu Jiaotuan samples was determined using a hand-held chroma *** the addition of proteins,the brightness and a value decreased while the b values increased,during five days of storage,however the extent of color change was not *** in vitro starch digestion experiments were carried out by 2 min of oral digestion,30 min of gastric digestion,and 2 h of small intestinal *** salivary,gastric and small intestinal juices were used during in vitro starch digestion,whereas the glucose content was measured using a GOPOD *** starch hydrolysis of Yangyu Jiaotuan decreased considerably with the increase in PPI *** results also sho

关键词： Yangyu Jiaotuan physico-ehemical properties starch digestion in vitro

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Food and Health 2023年第4期5卷 1-7页

作者： Zhao-Jun Wang Xiao-Feng Liu Jian Xu Jaspreet Singh Lovedeep Kaur Gang Liu Fan-Kui Zeng Research and Development Center for Eco-materials and Eco-chemistry Lanzhou Institute of Chemical Physics of the Chinese Academy of SciencesLanzhou 730000China College of Life Science and Engineering Lanzhou University of TechnologyLanzhou 730050China riddet institute and School of Food and Advanced Technology Massey UniversityPalmerston North 4442New Zealand

Chuño production is a kind of ancient method of potato preservation that has been used to the present *** this study,physicochemical property and nutrition quality of white chuño(WC),black chuño,and dehydrated potato flour prepared by hot air drying(AD)and freezing drying were analyzed and *** results revealed that the average particle size of the starch in WC is almost 10 times of the dehydrated potato flour by AD treatment according to the laser particle size *** the dehydration of WC,water-soluble minerals(K+,Mg2+),proteins,ascorbic acid,*** partly lost while Ca2+content increased *** addition,WC showed the lowest antioxidant capacity among the four different kinds of dehydrated potato *** polyphenol oxidase activity of WC,black chuño and AD were between 0.62–12.2 U/g fresh weight,which indicated that the color will be stable when chuño was used as staple food ingredient in the subsequent ***,as a potato processed food,chuño displayed great potential for promotion in the cold and poor rural areas of the northern China.

关键词： white chuño black chuño hot air drying freezing drying potato products

凝胶特性对OSA淀粉-WPI乳液凝胶消化特性的影响

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凝胶特性对OSA淀粉-WPI乳液凝胶消化特性的影响