Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility

Ou, Sean Jun Leong; Yu, Jiahui; Zhou, Weibiao; Liu, Mei Hui

doi:10.1016/j.foodchem.2021.131744

Cited by 41 publications

(29 citation statements)

References 39 publications

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“…A study by Kan, Oliviero, Verkerk, Fogliano, and Capuano [ 50 ] also showed that applying the fortification or co-digestion of bread with berry polyphenols significantly reduced starch digestibility. The same trend was also reported in other studies when various polyphenols were applied, such as tea extract [ 89 ], polyphenols from almond hull [ 119 ], and anthocyanins from black rice [ 18 ]. In addition to nutritional properties, consumer acceptance is a critical factor in determining product quality.…”

Section: Current Trends and Applicationssupporting

confidence: 85%

“…The complexation of starch and phenolic compounds causes the starch to become more resistant to digestive enzymes and can form new structures or V-type complexes, which confer additional health benefits and especially tend to significantly lower the glycemic index, as mentioned in Section 3.7 . Microstructural modification tends to be an effective alternative for delaying starch digestibility in vitro and can be used to develop new, low-GI bread products, thus providing an opportunity to mitigate the global rise in type II diabetes and obesity [ 18 ].…”

Section: Health Effects Of Starch–polyphenol Complexesmentioning

confidence: 99%

“…In particular, changes in the starch structure, granule surface smoothness, relative crystallinity, and short-range molecular order are crucial in reducing digestibility. Changes in organoleptic properties have also been identified when these starches were applied to the food system [ 18 , 19 ]. However, while the physicochemical properties of starch modified with polyphenols have been reviewed in several reports, existing work has mainly focused on the mechanisms by which polyphenols control glycemic index; it remains unclear how starch properties change in relation to the type of starch and phenolic source.…”

Section: Introductionmentioning

confidence: 99%

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Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

Tai

Kusumawardani

Kunyanee

et al. 2022

Foods

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Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch–polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze–thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch–polyphenol complexes could improve their application in the food industry.

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Section: Current Trends and Applicationssupporting

confidence: 85%

Section: Health Effects Of Starch–polyphenol Complexesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

Tai

Kusumawardani

Kunyanee

et al. 2022

Foods

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“…Steamed bread (or called mantou), commonly has a white appearance, is a traditional staple food in Asian countries. The demand for food products with functional ingredients such as natural colorants and whole grains has increased since people continuously pursue a healthy longevity life (Begum et al, 2020; Chusak et al, 2020; Ou et al, 2022). Due to high content and stability of ternatins, CT flowers as a clean‐label ingredient should have the potential to improve the color and nutrition of steamed bread.…”

Section: Introductionmentioning

confidence: 99%

“…Asir and Refiker (2021) reported that addition of anthocyanin‐rich extract from red cabbage enhanced total phenolic content and antioxidant capacity of the bread. Incorporation of CT flower and black rice anthocyanin extracts could reduce the starch digestibility of bread via the inhibition of carbohydrate digestive enzymes (Chusak et al, 2018; Ou et al, 2022). Sui et al (2016) reported that although bread quality with 2% of anthocyanin‐rich black rice extract powder was not significantly ( p > .05) different from the control bread, increasing the powder level to 4% led to less elasticity and higher density of the bread.…”

Section: Introductionmentioning

confidence: 99%

Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

Shiau

Pan

et al. 2022

Food Processing Preservation

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Butterfly pea (Clitoria ternatea) (CT), a climbing ornamental plant, is widely distributed in tropical zones such as Asia and Central and South America, and its edible flowers have been used in foods, drinks, and deserts as a natural colorant (Gamage et al., 2021). CT flower is rich in phytochemicals including anthocyanins, flavonols, and phenolic acids, and its extracts possess antidiabetic, antioxidative, anti-inflammatory, and antimicrobial properties (Escher et al., 2020;

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Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

Xie,

Liu,

Zeng

et al. 2024

J Sci Food Agric

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BACKGROUNDAnthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti‐aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross‐linking between PCA and gluten protein are discussed.RESULTSThe results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β‐sheet ratio and the decrease of α‐helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg−1 and 8 g kg−1, the gluten network was more homogeneous, continuous, and dense.CONCLUSIONAppropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross‐linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry.

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Effects of anthocyanins on bread microstructure, and their combined impact on starch digestibility

Cited by 41 publications

References 39 publications

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions

Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

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