Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch

Xu, Yuan; Fan, Mingcong; Zhou, Sumei; Wang, Li; Qian, Haifeng; Zhang, Hui; Qi, Xiguang

doi:10.1016/j.foodchem.2017.02.041

Cited by 33 publications

(10 citation statements)

References 29 publications

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“…The L * , a * , and b * values significantly decreased at the 3% addition level of VBTL. This result was consistent with the research on the effect of thermal processes on the color of the VBTL pigment and starch mixture (E. B. Xu et al., 2017). Some studies have shown that VBTL pigments showed more outstanding effects than synthetic pigments by dyeing food with starch and protein (E. B. Xu et al., 2017).…”

Section: Resultssupporting

confidence: 93%

“…The total flavonoid content (TFC) of all the sample extracts was carried out using a modified method described by Y. Xu et al. (2017) with modifications. Briefly, 200 µl of extract was diluted with 200 µl of distilled water.…”

Section: Methodsmentioning

confidence: 99%

“…Some studies have shown that VBTL pigments showed more outstanding effects than synthetic pigments by dyeing food with starch and protein (E. B. Xu et al, 2017). Thus, the VBTL are a foreground natural resource in the extrusion process.…”

Section: Effect Of Vbtl Addition Levelsmentioning

confidence: 99%

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The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Liu

et al. 2021

Journal of Food Science

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Vaccinium bracteatum Thunb.leaves (VBTL) are a traditional Chinese herbal medicine with potential natural pigments and antioxidants. Its application information on extrusion is limited. In this study, to increase the usage of foods containing VBTL, rice‐based extrudates with VBTL were investigated. The extrusion was performed at a wide temperature range (60–140°C) and with different VBTL supplementations (3%–10%). The extrudates with 10% VBTL showed a significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity upon extrusion. TPC and TFC increased with the rise of barrel temperature. The VBTL color was stable during the wide‐temperature extrusion process. The bioactivities of the extrudates were positively correlated with the VBTLsupplement (R = 0.943–0.989). In addition, different addition levels of VBTL significantly changed the water absorption index (WAI), water solubility index (WSI), pasting properties, and in vitro starch digestibility of the extrudates. Moreover, extrudates with 3% VBTL showed the highest WAI and peak viscosity but the lowest in vitro starch digestibility. These results may suggest that rice extrudates with a low supplement of VBTL have an acceptable color and may be used as functional additives for high antioxidant and low glycemic response diets. Practical Application The results showed that the Vaccinium bracteatum Thunb. leaves (VBTL) color and antioxidation were stable during the wide‐temperature extrusion process. Extrusion processing can be used to enlarge the usage of VBTL and simplify its traditional processing method. Applying VBTL to the process of extrusion appears to be a suitable method of producing value‐added and low glycemic response extrudates.

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 99%

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The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Liu

et al. 2021

Journal of Food Science

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“…Thermal properties of yam flour were measured by differential scanning calorimeter (DSC3, METTLE TOLEDO Co., Switzerland) as described by Xu et al (2017) with minor modifications.…”

Section: Determination Of Thermal Propertiesmentioning

confidence: 99%

Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour

Zhang

Bhandari

2019

LWT

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Microwave assisted drying methods, namely, microwave freeze drying (MFD) and microwave vacuum drying (MVD) were applied to dehydrate Chinese yam, with hot air drying (HA), freeze drying (FD) as contrast. The effects of drying methods on physico-chemical, functional, pasting, thermal and rheological properties as well as microstructure were evaluated. Resulted showed that the physico-chemical properties (e.g. content of polysaccharide, protein, total starch and apparent amylose content as well as bulk density, color) of yam flours were significantly affected by drying method. Functionally, the highest water binding capacity but lowest solubility was achieved by FD samples. The differences in thermal properties were presumed to be affected by protein retention to some extent. MFD flours presented the highest peak viscosity and final viscosity, while lower trend of retrogradation than that of FD flours. Rheological measurement demonstrated that all tested yam doughs exhibited solid-like behavior but variant intensity. Yam doughs produced by microwave assisted drying methods showed more solid-like property in cold paste (25 and 40) as compared to that of FD as well as HA. Furthermore, the surface damage of yam starch granules was found in microwave assisted drying methods. These observations provided a deep understanding of the characteristics of Chinese yam flour affected by different drying methods, which would be conducive to their applications in food industry.

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“…Leaf juice of Wufanshu was used to stain and cook well-known local traditional food named Wu Fan in China ( Zhang et al, 2014 ). Pigments derived from leaves of Wufanshu were also widely used to dye hair and clothing ( Xu et al, 2017 ; Fan et al, 2020 ). Wufanshu leaves are rich in health-promoting compounds such as polysaccharides and flavonoids ( Wang et al, 2013 ; Zhang et al, 2014 ; Fan et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Identification of a Strong Anthocyanin Activator, VbMYBA, From Berries of Vaccinium bracteatum Thunb.

et al. 2021

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Wufanshu (Vaccinium bracteatum Thunb.), which is a wild member of the genus Vaccinium, accumulates high concentration of anthocyanin in its berries. In this study, the accumulated anthocyanins and their derivatives in Wufanshu berries were identified through UHPLC–MS/MS analysis. Candidate anthocyanin biosynthetic genes were identified from the transcriptome of Wufanshu berries. qRT-PCR analyses showed that the expression of anthocyanin structural genes correlated with anthocyanin accumulation in berries. The R2R3-MYB, VbMYBA, which is a homolog of anthocyanin promoting R2R3-MYBs from other Vaccinium species, was also identified. Transient expression of VbMYBA in Nicotiana tabacum leaves confirmed its role as an anthocyanin regulator, and produced a higher anthocyanin concentration when compared with blueberry VcMYBA expression. Dual-luciferase assays further showed that VbMYBA can activate the DFR and UFGT promoters from other Vaccinium species. VbMYBA has an additional 23 aa at the N terminus compared with blueberry VcMYBA, but this was shown not to affect the ability to regulate anthocyanins. Taken together, our results provide important information on the molecular mechanisms responsible for the high anthocyanin content in Wufanshu berries.

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Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch

Cited by 33 publications

References 29 publications

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour

Identification of a Strong Anthocyanin Activator, VbMYBA, From Berries of Vaccinium bracteatum Thunb.

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