Effect of Microwave Heat Treatment for Resistant Starch Levels and Prebiotic Properties of High Carbohydrate Foods: Meta-Analysis Study

Isra, Muhammad; Andrianto, Dimas; Setiarto, Raden Haryo Bimo

doi:10.12982/cmujns.2022.032

Cited by 2 publications

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“…The results analysed were pooled RMD values (95% CI and p-values) and heterogeneity (I 2 ) by means of a random-effects model. Isra et al (2022) and Higgins & Thompson (2002) reported that the heterogeneity exploration across studies was carried out using the index I 2 (I 2 > 50% indicates good heterogeneity).…”

Section: Discussionmentioning

confidence: 99%

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Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Kateh,

Purnomo,

Hasanah

2023

Int J of Food Sci Tech

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SummaryHigh‐pressure processing (HPP) is a method of food preservation where food is processed under extremely high pressure, leading to the inhibition of bacteria and enzymes, and ensuring that food is safe for consumption. This meta‐analysis aims to assess the inactivation effects of HPP on the microbial counts in milk. Analyzes were performed using a comprehensive dataset containing 26 studies selected using specific criteria. Data were analyzed using a random effects model and results are presented as raw mean differences (RMD) with 95% confidence intervals (95% CI). Results showed that spore‐forming bacteria had the highest resistance to HPP, followed by Gram‐positive and then Gram‐negative bacteria. A temperature range of 25–55 °C for vegetative cells and 55–90 °C for spores, a pressure of 400–600 MPa, and increasing the treatment time further enhance the efficiency of microbial inactivation. The results showed that HPP has a significant impact on inactivation of microbial counts in milk.

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Section: Discussionmentioning

confidence: 99%

“…Isra et al . (2022) and Higgins & Thompson (2002) reported that the heterogeneity exploration across studies was carried out using the index I 2 ( I 2 > 50% indicates good heterogeneity).…”

Section: Methodsmentioning

confidence: 99%

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Kateh,

Purnomo,

Hasanah

2023

Int J of Food Sci Tech

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“…In a meta-analysis of 31 articles investigating the effect of microwave treatment on starch content of high-carbohydrate foods, Isra et al highlighted that this method of cooking significantly increased the level of RS, whatever the food matrix [2.755% (95% CI: 2.106 to 3.403); p < 0.001]. Moreover, RS enrichment resulted in enhanced prebiotic properties, based on several parameters, namely starch composition, amylose interaction, lactic acid bacteria viability, and enteropathogenic Escherichia coli viability ( 36 ).…”

Section: Methodsmentioning

confidence: 99%

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges

Baptista,

Dessalles,

Illner

et al. 2024

Front. Nutr.

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Starch is a primary energy storage for plants, making it an essential component of many plant-based foods consumed today. Resistant starch (RS) refers to those starch fractions that escape digestion in the small intestine and reach the colon where they are fermented by the microflora. RS has been repeatedly reported as having benefits on health, but ensuring that its content remains in food processing may be challenging. The present work focuses on the impact RS on health and explores the different processes that may influence its presence in foods, thus potentially interfering with these effects. Clinical evidence published from 2010 to 2023 and studying the effect of RS on health parameters in adult populations, were identified, using PUBMED/Medline and Cochrane databases. The search focused as well on observational studies related to the effect of food processes on RS content. While processes such as milling, fermentation, cooking and heating seem to have a deleterious influence on RS content, other processes, such as cooling, cooking time, storage time, or water content, may positively impact its presence. Regarding the influence on health parameters, there is a body of evidence suggesting an overall significant beneficial effect of RS, especially type 1 and 2, on several health parameters such as glycemic response, insulin resistance index, bowel function or inflammatory markers. Effects are more substantiated in individuals suffering from metabolic diseases. The effects of RS may however be exerted differently depending on the type. A better understanding of the influence of food processes on RS can guide the development of dietary intake recommendations and contribute to the development of food products rich in RS.

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Effect of Microwave Heat Treatment for Resistant Starch Levels and Prebiotic Properties of High Carbohydrate Foods: Meta-Analysis Study

Cited by 2 publications

References 0 publications

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Meta‐analysis: Microbial inactivation in milk using high‐pressure processing (HPP)

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges

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