Evaluation of the prebiotic activities of edible starch films with the addition of nystose from Bacillus subtilis natto

Bersaneti, Gabrielly Terassi; García, Sandra; Mali, Suzana; Celligoi, Maria Antonia Pedrine Colabone

doi:10.1016/j.lwt.2019.108502

Cited by 15 publications

(5 citation statements)

References 31 publications

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“…L. plantarum TISTR 1465 was stored at -20°C in MRS media, while B. animalis subsp. lactis BB12 was kept in a freezer at -20°C until further use (Bersaneti et al, 2019).…”

Section: Probiotic Microorganisms and Culture Conditionsmentioning

confidence: 99%

Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients

Mohd Ab Azid,

Safuan,

Wichienchot

et al. 2024

IFRJ

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Inflammatory bowel disease (IBD) is prevalent in various countries, and has been rapidly increasing in Asian countries, including Malaysia. The present work aimed to elucidate the proximate composition and prebiotic properties of each freeze-dried powder of pumpkin (FDPP), winter melon (FDWMP), and rock melon (FDRMP) from the cucurbit family. It was observed that the moisture content of FDPP was significantly the lowest at 7.39%, compared to the content in FDWMP and FDRMP at 9.83 and 9.84%, respectively. The highest protein concentration was found in FDWMP at 10.51%. The total dietary fibre of FDWMP was the highest (31.28 g) compared to FDPP (9.96 g) and FDRMP (7.62 g). FDWMP showed a potential prebiotic effect only at initial from 0 to 12 h (Lactobacillus plantarum TISTR 1465), and FDRMP presented a comparatively prebiotic effect by increasing its number from 6.00 × 106 to 1.01 × 106 CFU/mL within 72 h (Bifidobacterium BB12). The FDWMP can be used for further application as an alternative potential functional food ingredient to improve nutritive values, dietary fibres, and prebiotic properties. Further study is needed to investigate the prebiotic properties of FDWMP in food products.

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“…L. plantarum TISTR 1465 was stored at -20°C in MRS media, while B. animalis subsp. lactis BB12 was kept in a freezer at -20°C until further use (Bersaneti et al, 2019).…”

Section: Probiotic Microorganisms and Culture Conditionsmentioning

confidence: 99%

Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients

Mohd Ab Azid,

Safuan,

Wichienchot

et al. 2024

IFRJ

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“…Ideally, prebiotics should remain chemically stable during food processing (including heating, pH reduction, Maillard's reactions) in order to preserve their functional properties in the finished product Bersaneti, Garcia, Mali and Celligoi (2019). According to Tian et al (2019) the addition of FOS to foods increases satiety, thereby reducing the consumption of calories and preventing weight gain (usually in the form of fat).…”

Section: Physicochemical Properties Of Raw Materials and Formulationsmentioning

confidence: 99%

“…Fat helps improve the texture, creaminess, taste and elasticity of foods, in addition to providing 9 kcal g -1 . Conventional ice cream formulations have high concentrations of sucrose and fat related to texture, consistency and taste, but the growing demand for healthy foods has spurred the development of alternative products which retain desirable sensory features while employing non-fattening ingredients, such as soluble fibers (inulin and FOS) used for texture in ice cream (Bersaneti et al, 2019;Carlos et al, 2019). The lipid content in our formulations was 0.79 g 100 g -1 (F1) and 0.80 g 100 g -1 (F2 and F3) (p≥0.05).…”

mentioning

confidence: 99%

Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

Castro

Sousa

Batista

et al. 2020

RSD

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The improper disposal of residual whey from dairy production represents a serious environmental problem in Brazil, causing a lot of effort applied in the development of dairy products with partial replacement of milk by whey. In this study, three formulations of a frozen dairy drink containing whey and different amounts of fructooligosaccharides, in replacing saccharose, were developed and evaluated in relation to physicochemical, microbiological and sensory properties. All physicochemical and microbiological parameters were within Brazilian regulations for frozen edibles. Evaluated by 120 volunteers, the Acceptability Index was above 80% for all formulations and attributes and the purchase intention favourable the acquisition of the product. The tested formulations represent a nutritious and safe alternative for the use of residual whey from dairy farms and an innovation on the market of functional frozen edibles.

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“…Chemical modifications of starch mainly involve acid hydrolysis, cross-linking, acetylation/esterification, dual modification, oxidation, and grafting [15]. Starch and its chemically modified derivatives have been widely utilized in many areas, such as the edible films [16], paper and textile [17], biomedical [18], pharmaceutical [19], and chemical production [20] fields, as well as in the food industry. Previously, we tried to modify starch through the introduction of different active groups and obtained some derivatives with favorable bioactivity [21][22][23].…”

Section: Introductionmentioning

confidence: 99%

Synthesis and Antioxidant Activity of Cationic 1,2,3-Triazole Functionalized Starch Derivatives

et al. 2020

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In this study, starch was chemically modified to improve its antioxidant activity. Five novel cationic 1,2,3-triazole functionalized starch derivatives were synthesized by using “click” reaction and N-alkylation. A convenient method for pre-azidation of starch was developed. The structures of the derivatives were analyzed using FTIR and 1H NMR. The radicals scavenging abilities of the derivatives against hydroxyl radicals, DPPH radicals, and superoxide radicals were tested in vitro in order to evaluate their antioxidant activity. Results revealed that all the cationic starch derivatives (2a–2e), as well as the precursor starch derivatives (1a–1e), had significantly improved antioxidant activity compared to native starch. In particular, the scavenging ability of the derivatives against superoxide radicals was extremely strong. The improved antioxidant activity benefited from the enhanced solubility and the added positive charges. The biocompatibility of the cationic derivatives was confirmed by the low hemolytic rate (<2%). The obtained derivatives in this study have great potential as antioxidant materials that can be applied in the fields of food and biomedicine.

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Evaluation of the prebiotic activities of edible starch films with the addition of nystose from Bacillus subtilis natto

Cited by 15 publications

References 31 publications

Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients

Nutritional composition and prebiotic properties of freeze-dried selected cucurbit plants as potential functional food ingredients

Development of a frozen drink based on prebiotic lactic beverage: physicochemical, microbiological and sensory aspects

Synthesis and Antioxidant Activity of Cationic 1,2,3-Triazole Functionalized Starch Derivatives

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