Impact of food structure and cell matrix on digestibility of plant-based food

Ogawa, Yukiharu; Donlao, Natthawuddhi; Thuengtung, Sukanya; Tian, Jinhu; Cai, Yidi; Reginio, Florencio Collado; Ketnawa, Sunantha; Yamamoto, Naokatsu; Tamura, Masatsugu

doi:10.1016/j.cofs.2018.01.003

Cited by 61 publications

(38 citation statements)

References 26 publications

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“…Ranawana, Henry, Lightowler, and Wang () also reported that the glycemic index (GI) of rice and rice products can be predicted not only from their amylose content or degree of gelatinization but also from the amount of RS and their level of processing. The role of food microstructure and its relationship with starch digestion has been reported by Singh, Kaur, and Singh () and Ogawa et al ().…”

Section: Introductionmentioning

confidence: 78%

Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice

Tamura

Singh

Kaur

et al. 2018

J Food Process Engineering

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The effects of post-cooking storage conditions on texture, microstructure and kinetics of glucose release during simulated in vitro digestion of japonica rice (Oryza sativa L.) were investigated. Cooked rice was stored at low, medium and extreme temperatures (4, 30 and 90 C) for two different durations (1 and 24 h). The surface firmness of cooked rice grains stored at 30 and 90 C was significantly decreased with an increase in the storage duration, while an opposite trend was observed for samples stored at 4 C. Rice grains appeared shrunken and distorted during in vitro digestion, regardless of the post-cooking storage conditions. The cooked rice stored at 4 and 90 C, for 24 h showed significantly lower starch hydrolysis (%) than those stored for 1 h at similar temperatures. Pearson's product-moment correlation coefficient indicated a significant negative correlation (p < 0.05) between the overall grain firmness and equilibrium hydrolysis (%) of stored cooked rice. Practical applicationsPost-cooking storage was found to be related not only to rice texture but also to rice starch digestibility. The reported results indicated that estimated glycemic index (eGI) value of cooked rice varied according to the post-cooking storage conditions, which may help food processors in the development of low GI rice products. As overall rice grain firmness was found to be related to eGI, it can be employed as a parameter to evaluate the eGI of cooked rice.

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Section: Introductionmentioning

confidence: 78%

Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice

Tamura

Singh

Kaur

et al. 2018

J Food Process Engineering

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“…With regard to the differences in the observed trend between cut and slurry samples, their varying physical structures could affect the release of bioactive compounds. The structure of food is known to have an important role on the bioaccessibility of nutrients 52 . Manipulating the structure of food to control the release of compounds and digestibility of food components could be done through processing and during mastication 19,20 .…”

Section: Discussionmentioning

confidence: 99%

Bio-properties of Saba banana (Musa ‘saba’, ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion

Reginio

Qin

Ketnawa

et al. 2020

Sci Rep

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Saba banana, a popular fruit crop grown in Southeast Asia, is an economical source of a variety of beneficial agents. This study examined the variations in total phenolic, flavonoid, and antioxidant activities of five maturity stages of Saba banana, and their changes during simulated in vitro gastrointestinal digestion as affected by varying structural compositions. Antioxidant activities were evaluated using ferric reducing antioxidant power (FRAP), metal ion chelating (MIC) activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Results of DPPH and ABTS were compared in terms of TEAC (Trolox Equivalent Antioxidant Capacity) and VCEAC (Vitamin C Equivalent Antioxidant Capacity) values. Bio-properties were found to be highest in mature green stage with values slightly decreased as ripening proceeded. Simulated digestion showed a continuous increase in total phenolic with comparatively faster release in structure-less state (slurry) than samples with intact structure (cut). The trend of antioxidant activities was increased in the gastric phase and then decreased at the onset of intestinal phase, except for MIC which showed a reverse effect. Our study indicated that the bio-properties of Saba banana were affected by maturity and modifications in its physical structure and composition could influence the release behaviors of food components during simulated digestion. Owing to its increasing demand and whole-year availability, banana is considered as one of the world's most important fruit crops in terms of commercial production and one of the most consumed staple food commodities after major cereals 1,2. An estimated of 19.2 million tons of banana had been exported globally in 2018 which accounted to the strong supply growth from the two leading exporters, Ecuador and the Philippines 3. Among the economically important banana cultivars in the Philippines, foremost of which is Saba (Musa 'saba'[Musa acuminata × Musa balbisiana]), an ABB genome group, which accounts to more than 25% of the country's banana production. This banana variety can be utilized at all stages of maturity either raw or cooked and is used primarily for manufacturing various food products such as condiments (banana ketchup), snacks (banana chips), viands, and desserts 4. Saba banana is also relished in other Southeast Asian countries 5 but is gaining popularity in Latin America 2 and Southern Nigeria 6. Banana is not only an important source of starchy staple food but could also exert a beneficial effect on human health. It contains phytonutrients, including vitamins and different classes of phenolic compounds 2,7. In plants, phenolic compounds may exist in free, soluble conjugated (esterified), and insoluble-bound forms 8,9. Research studies have shown that bound phenolics have demonstrated a significantly higher antioxidant capacity compared to free phenolics in numerous in vitro antioxidant assays carried out 10. Insoluble bound phenolics are localized in the cell wall matri...

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“…In contrast, in the homogenized slurry samples (Figure c and d), approximately 50% of the starch was digested in the first 5 min of simulated small intestinal digestion, an increase of around 10‐fold that of the grain samples. Generally, the pericarp and aleurone layers of brown rice grain would be a barrier against enzyme accessibility to the internal grain, whereas the amorphous nature of the homogenized slurry samples would decrease the particle size of cooked rice, thereby increasing the susceptibility of the starch to amylase enzyme (Dhital, Bhattarai, Gorham, & Gidley, ; Ogawa et al, ). Similarly, Tamura, Singh, Kaur, and Ogawa () demonstrated that the starch particles of the homogenized slurry were unpacked and easily accessible to digestive enzymes, and consequently, most of the starch was degraded in the first 5 min of simulated small intestinal digestion.…”

Section: Resultsmentioning

confidence: 99%

“…Data in brackets indicate the type and degree of crystallinity. ND = not detected cooked rice, thereby increasing the susceptibility of the starch to amylase enzyme (Dhital, Bhattarai, Gorham, & Gidley, 2016;Ogawa et al, 2018). Similarly, Tamura, Singh, Kaur, and Ogawa (2016) demonstrated that the starch particles of the homogenized slurry were unpacked and easily accessible to digestive enzymes, and consequently, most of the starch was degraded in the first 5 min of simulated small intestinal digestion.…”

Section: Starch Attributes Of Cooked Ricementioning

confidence: 99%

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Thuengtung

Matsushita

Ogawa

2019

J Food Process Engineering

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The influence of two types of cooking method, that is, steam‐cooking and microwave‐cooking, on the morphological structure, starch fractions, and starch digestibility of cooked Thai pigmented rice (three cultivars) was examined. The relationship between starch hydrolysis and change in X‐ray diffraction (XRD) pattern, including the change of crystallinity degree during in vitro digestion, was also investigated. The results indicated that the cooked rice morphological structure and starch hydrolysis rate during in vitro digestion was varied by the cooking method. All non‐waxy rice cultivars exhibited Vh‐type crystallinity, whereas, no crystalline peak was detected in the waxy rice cultivar. However, the XRD pattern and crystallinity degree of steam‐cooked rice were dramatically changed after simulated small intestinal digestion for 360 and 480 min when compared with microwave‐cooked rice. Moreover, steam‐cooked rice showed a significantly lower percentage of equilibrium starch hydrolysis than that of the microwave‐cooked rice. Practical applications Rice attributes and change of crystallinity in XRD pattern during in vitro digestion have found to correlate with rice starch digestibility, which varied depending on rice cooking methods. Steam‐cooking could enhance the degree of crystallinity during in vitro digestion, which would affect to retard rice starch digestion. This finding is interesting for the consumer on the selection of the optimized cooking process that promotes a healthier effect.

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Impact of food structure and cell matrix on digestibility of plant-based food

Cited by 61 publications

References 26 publications

Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice

Effect of post‐cooking storage on texture and in vitro starch digestion of Japonica rice

Bio-properties of Saba banana (Musa ‘saba’, ABB Group): Influence of maturity and changes during simulated in vitro gastrointestinal digestion

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

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