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1. Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review

Author:
Ziyu Wang; Pranita Mhaske; Asgar Farahnaky; Stefan Kasapis; Mahsa Majzoobi
Source:
Food hydrocolloids 2022 v.129 pp. 107542
ISSN:
0268-005X
Subject:
digestibility,   etc   ; cassava; cassava starch; hydrocolloids; resistant starch;     Show all 5 Subjects
Abstract:
... Cassava starch is in high demand due to its availability, low-cost and unique functional features. Cassava starch modification is required to create new techno-functionalities for industrial applications. Chemical treatments are the most common techniques of cassava starch modification to improve starch functionalities. In addition, there are rapidly growing demands towards developing new protocol ...
DOI:
10.1016/j.foodhyd.2022.107542

2. Nutrition Component Adjustment of Distilled Dried Grain with Solubles via Aspergillus niger and Its Change about Dynamic Physiological Metabolism

Author:
Weiwei Fan; Xuhui Huang; Kehan Liu; Yongping Xu; Bo Hu; Zhanyou Chi
Source:
Fermentation 2022 v.8 no.6 pp. -
ISSN:
2311-5637
Subject:
digestibility,   etc   ; Aspergillus niger; cellulose; fermentation; hemicellulose; swine;     Show all 6 Subjects
Abstract:
... The low fiber digestibility and unbalanced amino acids restricted the use of DDGS in swine diets. Key nutrition components dynamic monitoring and key regulatory pathways analysis were performed to find the rules of nutrition changes for DDGS fermented by Aspergillus niger. Cellulose and hemicellulose were reduced to 15.3% and 15.2%. 1,4-D-Xylobiose was decreased from 16.8 μg/mL to 0.2 μg/mL. Lys, ...
DOI:
10.3390/fermentation8060264

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

Author:
Lucas Ávila do Nascimento; Abhilasha Abhilasha; Jaspreet Singh; Moacir Cardoso Elias; Rosana Colussi
Source:
Rice science 2022 v.29 no.3 pp. 201-215
ISSN:
1672-6308
Subject:
digestibility,   etc   ; digestible protein; germination; protein content; rice;     Show all 5 Subjects
Abstract:
... Grain germination is a process involving numerous factors that influence the biochemical processes inside the plant cells. This review covered the abiotic factors that lead to the germination and significantly impact the nutritional properties and digestion behavior of rice grains. The macro- and micro-nutrients can be changed depending on the intensity of the applied variables during germination. ...
DOI:
10.1016/j.rsci.2022.01.009

4. A comparative evaluation on the energetic values and digestibility of fatty acids in rice bran oil and palm oil for broilers

Author:
Mingqiang Song; Feng Zhao; Xiaomeng Ye; Jingjing Xie; Renna Sa; Guangmin Zhang; Yuming Wang
Source:
Poultry science 2022 v.101 no.8 pp. 101954
ISSN:
0032-5791
Subject:
digestibility,   etc   ; energy; growth performance; males; palm oils; rice bran oil;     Show all 6 Subjects
Abstract:
... The objective of this study was to compare the digestibility of energy and fatty acids (FA) in rice bran oil (RBO) and palm oil (PO) fed to growing Arbor Acre (AA) broilers. A corn-soybean meal basal diet and the basal diet supplemented with 8% RBO or PO were evaluated. A total of 72 AA male broilers (initial BW = 1,173 ± 6 g; age = 22 d) were randomly divided to 3 dietary treatments with 6 replic ...
DOI:
10.1016/j.psj.2022.101954

5. Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Author:
Marta Gallego; José Manuel Barat; Raúl Grau; Pau Talens
Source:
Trends in food science & technology 2022 v.119 pp. 152-163
ISSN:
0924-2244
Subject:
digestibility,   etc   ; bioavailability; digestion; elderly; food matrix; gastrointestinal system; technology; therapeutics;     Show all 8 Subjects
Abstract:
... Texture-modified foods (TMF) are commonly used as a therapeutic strategy for people with chewing or swallowing difficulties such as the elderly, which is the fastest growing segment of the global population. These foods need to be soft, safe and easily swallowed as well as have nutritive properties and attractive sensory attributes in order to help overcome physiological dysfunctions and cover spe ...
DOI:
10.1016/j.tifs.2021.12.008

6. Design of soy protein/peptide-based colloidal particles and their role in controlling the lipid digestion of emulsions

Author:
Penghui Shen; Mouming Zhao; Feibai Zhou
Source:
Current opinion in food science 2022 v.43 pp. 61-70
ISSN:
2214-7993
Subject:
digestibility,   etc   ; commercialization; emulsifiers; energy intake; lipids; lipolysis; obesity; soy protein;     Show all 8 Subjects
Abstract:
... The over consumption of lipid largely induces the serious obesity problem around the globe. In food products, the vast majority of lipids are present as emulsions wherein the modulation of lipolysis is significant for controlling energy intake. As one of the most commercialized proteins, soy protein inherently owns superior capacity in delaying lipolysis as emulsifier, and its capacity could be re ...
DOI:
10.1016/j.cofs.2021.10.003

7. Development of different pretreatments and related technologies for efficient biomass conversion of lignocellulose

Author:
Min Zhou; Xingjun Tian
Source:
International journal of biological macromolecules 2022 v.202 pp. 256-268
ISSN:
0141-8130
Subject:
digestibility,   etc   ; biomass; catalytic activity; fermentation; lignocellulose; saccharification; solvents; value added;     Show all 8 Subjects
Abstract:
... Lignocellulose, a kind of biological resource widely existing in nature, which can be transformed into value-added biochemical products through saccharification, fermentation or chemical catalysis. Pretreatments are the necessary step to increase the accessibility and digestibility of lignocellulose. This paper comprehensively reviewed different pretreatment progress of lignocellulose in recent ye ...
DOI:
10.1016/j.ijbiomac.2022.01.036

8. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Author:
Bo Zheng; Yukuo Tang; Fengwei Xie; Ling Chen
Source:
Food hydrocolloids 2022 v.124 pp. 107210
ISSN:
0268-005X
Subject:
digestibility,   etc   ; bound water; gelatinization; hydrocolloids; rice; starch; wheat; wheat starch;     Show all 8 Subjects
Abstract:
... Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregat ...
DOI:
10.1016/j.foodhyd.2021.107210

9. Metabolizable energy and standardized ileal amino acid digestibility of full-fat soybeans for broilers are influenced by wet-heating, expansion temperature and autoclaving time

Author:
M.R. Abdollahi; M. Wiltafsky-Martin; F. Zaefarian; V. Ravindran
Source:
Poultry science 2022 pp. 102016
ISSN:
0032-5791
Subject:
digestibility,   etc   ; autoclaving; digestible amino acids; energy; ileum; metabolizable energy; temperature;     Show all 7 Subjects
Abstract:
... The influence of wet-heating (WH) and expansion temperature (ET), and autoclaving time (AT) on the nitrogen-corrected apparent metabolizable energy (AMEₙ) and standardized ileal digestibility (SID) of AA in full-fat soybeans (FFSB) for broilers was examined in two experiments. The AMEₙ and SID AA of FFSB were determined by the difference and direct methods, respectively. In Experiment 1, raw FFSB ...
DOI:
10.1016/j.psj.2022.102016

10. Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications

Author:
Shiksha Adhikari; Marijke Schop; Imke J. M. de Boer; Thom Huppertz
Source:
Nutrients 2022 v.14 no.5 pp. -
ISSN:
2072-6643
Subject:
digestibility,   etc   ; amino acid composition; amino acids; ileum; protein value; risk;     Show all 6 Subjects
Abstract:
... For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Prot ...
DOI:
10.3390/nu14050947

11. The structure, properties and potential probiotic properties of starch-pectin blend: A review

Author:
Derong Lin; Yi Ma; Wen Qin; Douglas A. Loy; Hong Chen; Qing Zhang
Source:
Food hydrocolloids 2022 v.129 pp. 107644
ISSN:
0268-005X
Subject:
digestibility,   etc   ; crystal structure; hydrocolloids; hydrogen; pectins; prebiotics; probiotics; resistant starch;     Show all 8 Subjects
Abstract:
... In the past research, pectin was added to starch to ameliorate properties, but there is no relevant review to explain and clarify. Therefore, this article reviews the formation, structure and properties of starch-pectin blend, and proposes the potential prebiotic properties of starch-pectin blend. The interaction between starch-pectin blend is mainly a non-covalent interaction based on hydrogen bo ...
DOI:
10.1016/j.foodhyd.2022.107644

12. A cyclic process for enzymatic hydrolysis and fermentation of lactic acid pretreated reed

Author:
Minghao Chen; Hao Tong; Huan Liu; Jie Lu; Jian Du; Yehan Tao; Yi Cheng; Haisong Wang
Source:
Industrial crops and products 2022 v.181 pp. 114848
ISSN:
0926-6690
Subject:
digestibility,   etc   ; enzymatic hydrolysis; fermentation; glucans; glucose; lignin; liquids; polylactic acid; temperature;     Show all 9 Subjects
Abstract:
... This research aims to explore a green, economical and recyclable pretreatment method to enhance the enzymatic digestibility of reed. In this study, lactic acid (LA) as a kind of weak organic acid was used to pretreat reed. The results of orthogonal experiments showed that temperature was the most dominant influencing factor for the pretreatment process. Linear experiments conducted the optimum tem ...
DOI:
10.1016/j.indcrop.2022.114848

13. Proteolytic enzyme-treated seaweed co-product (Ulva laetevirens) inclusion in corn-soybean and European broiler diets to improve digestibility, health, and performance

Author:
L. Stokvis; R.P. Kwakkel; W.H. Hendriks; J. Kals
Source:
Poultry science 2022 v.101 no.6 pp. 101830
ISSN:
0032-5791
Subject:
digestibility,   etc   ; Ulva rigida; coproducts; enzymatic treatment; gizzard; macroalgae; males; proteinases; proteolysis;     Show all 9 Subjects
Abstract:
... The impact of addition of an Ulva laetevirens (previously Ulva rigida) co-product treated with a broad-spectrum endo-protease when added to a standard corn-soy (S) based diet and a diet based on European protein sources (EU) on performance, in vivo digestibility and multiple gastrointestinal characteristics was investigated in broilers. In total, 624 Ross 308 one-day-old male broilers were fed one ...
DOI:
10.1016/j.psj.2022.101830

14. The effects of mushroom powder and vitamin D2‐enriched mushroom powder supplementation on the growth performance and health of newly weaned pigs

Author:
Eadaoin Conway; Torres Sweeney; Alison Dowley; Shane Maher; Gaurav Rajauria; Supriya Yadav; Jude Wilson; William Gabrielli; John V. O’Doherty
Source:
Journal of animal physiology and animal nutrition 2022 v.106 no.3 pp. 517-527
ISSN:
0931-2439
Subject:
digestibility,   etc   ; animal physiology; body weight; diet; feed intake; growth performance; mushrooms;     Show all 7 Subjects
Abstract:
... A complete randomised block design experiment was conducted to examine the effects of mushroom powder (MP) and vitamin D₂‐enriched mushroom powder (MPD₂) on growth performance, faecal scores, coefficient of apparent total tract digestibility (CATTD) of nutrients and selected microflora in weaned pigs up to day 35 post‐weaning. One hundred and ninety‐two weaned pigs (7.8kg [SD 1.08kg]) were blocked ...
DOI:
10.1111/jpn.13614

15. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts

Author:
Eliza Cristina Cezarino; Karen Cristina Guedes Silva; Flávia Souza Almeida; Ana Carla Kawazoe Sato
Source:
Journal of food science 2022 v.87 no.4 pp. 1796-1809
ISSN:
0022-1147
Subject:
digestibility,   etc   ; Lactobacillus acidophilus; digestion; frozen yogurt; fructooligosaccharides; liquids; microencapsulation; microgels; probiotics; viscosity;     Show all 10 Subjects
Abstract:
... The viability of Lactobacillus acidophilus when co‐encapsulated with fructooligosaccharides in alginate–gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro‐simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free p ...
DOI:
10.1111/1750-3841.16107

16. Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

Author:
Cong Min; Wenhui Ma; Jiwei Kuang; Junrong Huang; Youling L. Xiong
Source:
Food hydrocolloids 2022 v.126 pp. 107482
ISSN:
0268-005X
Subject:
digestibility,   etc   ; amylose; gels; hardness; hydrocolloids; microstructure; modulus of elasticity; mung beans; texture;     Show all 9 Subjects
Abstract:
... Mungbean starch (MBS)–flaxseed protein (FP) composite gels were prepared to explore the feasibility of developing soft gel food products. The mixtures of 8% MBS with 1%–4% FP formed smooth and soft-textured gels. Elasticity modulus and hardness of gels decreased with the increase of FP content, e.g., the hardness value reduced from 2.39 N for MBS alone gel to 1.00 N for composite gel (8% MBS+4% FP ...
DOI:
10.1016/j.foodhyd.2022.107482

17. Association of age and body condition with physical activity of domestic cats (Felis catus)

Author:
Michelle Smit; Rene A. Corner-Thomas; Karin Weidgraaf; David G. Thomas
Source:
Applied animal behaviour science 2022 v.248 pp. 105584
ISSN:
0168-1591
Subject:
digestibility,   etc   ; animal behavior; body condition; decline; diet; energy expenditure; kittens; obesity; physical activity;     Show all 9 Subjects
Abstract:
... Physical activity contributes up to 30% of the total daily energy expenditure of domestic cats (Felis catus) and, therefore, can play an important role in the prevention and reduction of obesity and may impact macronutrient digestibility. An age-related decline in physical activity in domestic cats has been observed, however, scientific data is scarce. The aim of this study was to examine the rela ...
DOI:
10.1016/j.applanim.2022.105584

18. Comparative digestibility of energy, dry matter, and nutrients by gestating and lactating sows fed corn–soybean meal diets without or with full-fat or defatted rice bran

Author:
Gloria A. Casas; Maryane S.F. Oliveira; Charmaine D. Espinosa; H.H. Stein
Source:
Canadian journal of animal science 2022 v.102 no.2 pp. 401-405
ISSN:
0008-3984
Subject:
digestibility,   etc   ; diet; energy; lactation; neutral detergent fiber; organic matter; phosphorus; pregnancy; rice bran;     Show all 9 Subjects
Abstract:
... Twenty-four gestating sows and 24 lactating sows were randomly allotted to three diets with eight replicate sows per treatment in a 3 × 2 factorial arrangement. Different sows were used in gestation and lactation periods. The hypothesis was that digestibility of gross energy (GE), dry matter (DM), and nutrients in lactating sows is not different from that in gestating sows. A corn–soybean-meal die ...
DOI:
10.1139/cjas-2021-0086

19. Comparative study of different fermentation and cooking methods on dough rheology and the quality of Chinese steamed/baked bread

Author:
Shuai Gao; Jing Hong; Chong Liu; Xueling Zheng; Limin Li; Xiaohui Tian
Source:
Journal of food processing and preservation 2022 v.46 no.2 pp. e16221
ISSN:
0145-8892
Subject:
digestibility,   etc   ; breads; comparative study; digestible protein; fermentation; flour; industrialization; rheology; sourdough; steam; yeasts;     Show all 11 Subjects
Abstract:
... The effects of different fermentation (yeast and sourdough) and cooking (steam and baking) methods on the physicochemical, rheological, and morphological properties of dough, and nutritional property of Chinese steamed/baked bread were investigated. Compared with the yeast‐fermented dough, G′ and G″ were decreased by 18% and 7% for the sourdough‐fermented dough. Compared to the fermented dough, th ...
DOI:
10.1111/jfpp.16221

20. Effect of age-related in vitro human digestion with gut microbiota on antioxidative activity and stability of vitamins

Author:
Seung Yun Lee; Da Young Lee; Ji Hyeop Kang; Jae Hyeon Kim; Hyun Woo Kim; Dong Hoon Oh; Jae Won Jeong; Bum Keun Kim; Sun Jin Hur
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.159 pp. 113243
ISSN:
0023-6438
Subject:
digestibility,   etc   ; antioxidant activity; antioxidants; ascorbic acid; bioavailability; digestion; elderly; humans; intestinal microorganisms; pH;     Show all 10 Subjects
Abstract:
... We aimed to determine the effect of age (adults vs elderly) on the antioxidant activity, digestibility, and stability of vitamins (vitamin C, vitamin B₆, and vitamin B₁₂) during in vitro human digestion. Antioxidant activity and digestibility of vitamin C were not influenced by age, digestion phase, or the gut microbiota, though its stability decreased in the presence of the gut microbiota. The ac ...
DOI:
10.1016/j.lwt.2022.113243