Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects.

Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.

Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods.

Proteins and essential fatty acids are crucial components of the human diet. However, lipids and proteins are susceptible to oxidative modification during food processing resulting in changes to their structural characteristics and functional properties. Food products rich in polyunsaturated fatty acids are highly susceptible to lipid peroxidation and generate bifunctional reactive aldehydes. Bifunctional aldehydes such as malondialdehyde (MDA), 4-hydroxy-2-nonenal (4-HNE), and 4-oxo-2-nonenal (4-ONE) readily bind to protein nucleophiles and lead to intra- or intermolecular protein cross-linking. In comparison with lipid oxidation, the degradation of proteins by prooxidants appears to be more intricate and results in a greater diversity of oxidation products. Although individual oxidation processes involving lipids and proteins received increasing attention in the past decades, the interactions between those aldehydes and protein oxidation in food have not been extensively explored. Studies indicate that the reactions of lipid and protein oxidation may take place simultaneously or independently, but oxidation products that arose from one reaction may further interact with lipids or proteins. The present review presents a perspective on reactive aldehydes and the role of aldehydes in inducing protein oxidation in muscle foods. Emphasis is focused on the interaction mechanism of the lipid, protein, and myoglobin protein oxidations. In addition, the occurrence of aldehydes derived from lipid oxidation in food systems as well as the endogenous antioxidant peptides or amino acids in meat and plant proteins are also briefly described.

Fucose-containing Abroma augusta mucilage hydrogel as a potential probiotic carrier with prebiotic function.

The mucilaginous polysaccharide from Abroma augusta stem was examined for its physicochemical, thermal, and functional behavior and explored as a carrier for probiotic bacteria. Composed of glucose, galactose, rhamnose, galactouronic acid and fucose, Abroma augusta mucilage (AAM) exhibited shear thinning behavior (following power law equation) and gel like characteristic (showing higher G' value than G″ value). AAM promoted the growth of probiotic strains with positive prebiotic scores of 0.5 ± 0.06 and 0.51 ± 0.05 for Lactobacillus acidophilus and Lactobacillus casei, respectively. Further, probiotic strains were embedded in the AAM matrix followed by freeze-drying with embedding efficiency of >95%. Viscoelastic properties were retained substantially in the rehydrated probiotic-embedded matrix. AAM could protect probiotic bacteria in simulated gastrointestinal conditions, at elevated (80 °C, 20 min) and at low (4 °C, 4 months) temperatures ensuring higher viabilities of embedded probiotic cells. Our findings established potential carrier capabilities of AAM polysaccharides for probiotic bacteria with thickening and prebiotic activity.