Foods

Research

19 pages, 2797 KiB

Open AccessArticle

Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets

by Meijuan Xu, Tianwen Liu, Xueqin Gao, Yuran Shi, Xiaodong Zhao and Jian Zou

Foods 2024, 13(22), 3629; https://doi.org/10.3390/foods13223629 - 14 Nov 2024

Viewed by 464

Abstract

This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and [...] Read more.

This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and the complex creates dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed superposition peaks of starch and ethyl maltol. Additionally, the peak of C-O-H def., CH₂ of the complex sample was blue-shifted to the larger wave number, and the hydrogen bond structure was enhanced. Moreover, the complex exhibited a higher resistant starch content and lower hydrolysis rate and amylose content than the physical mixture sample. The starch–ethyl maltol complex has been demonstrated to be a non-inclusion compound. It has been shown to reduce oil absorption and enhance the crispness of fried chicken nuggets, matching that of commercial products. This finding provides a direction for the development of innovative coating powders. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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17 pages, 7427 KiB

Open AccessArticle

Extraction and Structural Characterization of Four Grape Polysaccharides and Their Protective Effects in Alcohol-Induced Gastric Mucosal Injury

by Jian Shao, Jizhen Li, Yonghui Zhao, Rong Huang, Aixin Guo, Lijuan Hou, Xiangpeng Leng and Qiu Li

Foods 2024, 13(21), 3500; https://doi.org/10.3390/foods13213500 - 31 Oct 2024

Viewed by 540

Abstract

Grapes, recognized as a nutritionally rich fruit, have been found through extensive research to contain various bioactive components. However, the roles of polysaccharides and their bioactive properties remain unclear. Based on this, in our research, four different grape polysaccharides were obtained using an [...] Read more.

Grapes, recognized as a nutritionally rich fruit, have been found through extensive research to contain various bioactive components. However, the roles of polysaccharides and their bioactive properties remain unclear. Based on this, in our research, four different grape polysaccharides were obtained using an enzymatic-assisted extraction method. We investigated and compared their physicochemical properties, antioxidant activities, and protective effects on gastric mucosa in mice. The results indicated that the monosaccharide compositions of these specific grape polysaccharides were similar; however, their molar ratios, molecular weights, and morphological characteristics varied. The results of radical scavenging tests revealed that red-fleshed grape polysaccharide (RFP) exhibited superior antioxidant properties. In vivo assessments demonstrated that RFP protects against gastric mucosal injury in mice by inhibiting inflammation and radical generation. Therefore, the polysaccharide from red-fleshed grape holds potential application value in the pharmaceutical and food industries. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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23 pages, 3692 KiB

Open AccessArticle

Metabolic Profiling and Stable Isotope Analysis of Wines: Pilot Study for Cross-Border Authentication

by Marius Gheorghe Miricioiu, Roxana Elena Ionete, Diana Costinel, Svetlana Simova, Dessislava Gerginova and Oana Romina Botoran

Foods 2024, 13(21), 3372; https://doi.org/10.3390/foods13213372 - 23 Oct 2024

Viewed by 642

Abstract

Globalization and free market dynamics have significantly impacted state economies, particularly in the wine industry. These forces have introduced greater diversity in wine products but have also heightened the risk of food fraud, especially in high-value commodities like wine. Due to its market [...] Read more.

Globalization and free market dynamics have significantly impacted state economies, particularly in the wine industry. These forces have introduced greater diversity in wine products but have also heightened the risk of food fraud, especially in high-value commodities like wine. Due to its market value and the premium placed on quality, wine is frequently subject to adulteration. This issue is often addressed through regulatory trademarks on wine labels, such as Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI). In this context, the metabolic profiles (organic acids, carbohydrates, and phenols) and stable isotope signatures (δ¹³C, δ¹⁸O, D/H_I, and D/H_II) of red and white wines from four agroclimatically similar regions were examined. The study explored how factors such as grape variety, harvest year, and geographical origin affect wine composition, with a particular focus on distinguishing samples from cross-border areas. Multivariate statistical analysis was used to assess the variability in wine composition and to identify distinct groups of samples. Preliminary results revealed that organic acids and volatile compounds were found in lower concentrations than carbohydrates but were significantly higher than phenols, with levels ranging between 1617 mg/L and 6258 mg/L. Carbohydrate content in the wines varied from 8285 mg/L to 14662 mg/L. Principal Component Analysis (PCA) indicated certain separation trends based on the variance in carbohydrates (e.g., fructose, glucose, galactose) and isotopic composition. However, Discriminant Analysis (DA) provided clear distinctions based on harvest year, variety, and geographical origin. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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14 pages, 3020 KiB

Open AccessArticle

Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS

by Peixu Du, Qinfei Wang, Yi He, Houmei Yu, Liming Lin and Zhenwen Zhang

Foods 2024, 13(19), 3039; https://doi.org/10.3390/foods13193039 - 25 Sep 2024

Viewed by 769

Abstract

Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout [...] Read more.

Cassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour and its alterations throughout storage periods have not been extensively studied. This study offers a comprehensive lipidomic analysis of cassava flour over storage periods using liquid chromatography–mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 545 lipids from five classes and 27 subclasses were identified in cassava flour, including key substances such as free fatty acids (36 species), diglycerides (DGs) (31 species), and triglycerides (TGs) (259 species). Using Metware Cloud for statistical analysis, significant variations were observed in 50 lipid species over long-term storage, reflecting changes in lipid profiles due to storage. These lipids correlate with seven metabolic pathways, among which glycerolipid metabolism is the most affected. The metabolites associated with these pathways can differentiate cassava flour based on the length of storage. This study provides a theoretical basis and storage technology parameters for lipid changes during cassava flour storage. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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12 pages, 2943 KiB

Open AccessCommunication

Structural Analysis and Antioxidant Activity of Alkaline-Extracted Glucans from Hericium erinaceus

by Zhonghui Qiao, Xiushi Jia, Yuanning Wang, Yuan Wang, Yifa Zhou, Fan Li, Yunhe Qu and Hairong Cheng

Foods 2024, 13(17), 2742; https://doi.org/10.3390/foods13172742 - 29 Aug 2024

Viewed by 749

Abstract

An alkali-soluble β-glucan (AHEP-A-b, 20 kDa) purified from Hericium erinaceus fruiting bodies, was structurally characterized and examined for antioxidant activity. Methylation analysis and NMR spectroscopy show that the backbone of AHEP-A-b is composed of (1→6)-linked-D-β-glucopyran residues, branched at O-3 of glucopyranose (Glcp [...] Read more.

An alkali-soluble β-glucan (AHEP-A-b, 20 kDa) purified from Hericium erinaceus fruiting bodies, was structurally characterized and examined for antioxidant activity. Methylation analysis and NMR spectroscopy show that the backbone of AHEP-A-b is composed of (1→6)-linked-D-β-glucopyran residues, branched at O-3 of glucopyranose (Glcp) residues with [→3)-β-D-Glcp-(1→] oligosaccharides or single unit of β-Glcp. Periodate oxidation analysis and matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF-MS) indicate that the degree of polymerization (DP) of [→3)-β-D-Glcp-(1→] side chains is 2 to 8. Functionally, AHEP-A-b is a relatively strong antioxidant as demonstrated by using 2, 2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical (ABTS^·+), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, and hydroxyl radicals scavenging assays. The present study lays the foundation for further studies into structure-activity relationships of polysaccharides from H. erinaceus. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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11 pages, 2145 KiB

Open AccessArticle

Preparation and Performance Evaluation of Polysaccharide–Iron Complex of Eucommia ulmoides

by Mengpei Liu, Yan Wang, Rong Wang, Wei Zong, Lihua Zhang and Lu Wang

Foods 2024, 13(14), 2302; https://doi.org/10.3390/foods13142302 - 22 Jul 2024

Cited by 1 | Viewed by 1028

Abstract

An innovative iron supplement crucial for treating iron-deficiency anemia was developed in this study. Polysaccharide was extracted from Eucommia ulmoides leaves using a microwave-assisted hot water method, and subsequently, the polysaccharide–iron complex was synthesized through co-thermal synthesis with FeCl₃. The physicochemical [...] Read more.

An innovative iron supplement crucial for treating iron-deficiency anemia was developed in this study. Polysaccharide was extracted from Eucommia ulmoides leaves using a microwave-assisted hot water method, and subsequently, the polysaccharide–iron complex was synthesized through co-thermal synthesis with FeCl₃. The physicochemical properties, structure, and thermal stability of the complex were analyzed using FE-SEM, SEC-MALLS, FT-IR, XRD, and DSC techniques. Furthermore, the antioxidant activity of the polysaccharide–iron complex was evaluated through an experiment in vitro. The results revealed that the polysaccharide–iron complex had an iron content of 6.1% and an average particle size of 860.4 nm. The microstructure analysis indicated that the polysaccharide–iron complex possessed a flaky morphology with smooth and compact surfaces. Moreover, the formation of the Fe³⁺ complex did not alter the structural framework of the polysaccharide; instead, it enhanced the polysaccharide’s thermal stability. Compared to traditional iron supplements, the E. ulmoides-derived polysaccharide–iron complex demonstrated significant antioxidant activity. Therefore, this novel compound exhibits significant potential as a viable iron supplement. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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16 pages, 3722 KiB

Open AccessArticle

Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch

by Miaomiao Shi, Xing Song, Jin Chen, Xiaolong Ji and Yizhe Yan

Foods 2024, 13(13), 2046; https://doi.org/10.3390/foods13132046 - 27 Jun 2024

Cited by 1 | Viewed by 944

Abstract

The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while [...] Read more.

The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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22 pages, 6968 KiB

Open AccessArticle

Resistant Starch from Purple Sweet Potatoes Alleviates Dextran Sulfate Sodium-Induced Colitis through Modulating the Homeostasis of the Gut Microbiota

by Zhihao Wang, Min Gao, Juan Kan, Qingyang Cheng, Xiaotong Chen, Chao Tang, Dan Chen, Shuai Zong and Changhai Jin

Foods 2024, 13(7), 1028; https://doi.org/10.3390/foods13071028 - 27 Mar 2024

Cited by 1 | Viewed by 1843

Abstract

Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PSPRS and its protective function in dextran sulfate [...] Read more.

Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PSPRS and its protective function in dextran sulfate sodium (DSS)-induced colitis were investigated. The structural characterization results revealed that the crystallinity of PSPRS changed from C_A-type to A-type, and the lamellar structure was totally destroyed during enzymatic hydrolysis. Compared to DSS-induced colitis mice, PSPRS administration significantly improved the pathological phenotype and colon inflammation in a dose-dependent manner. ELISA results indicated that DSS-induced colitis mice administered with PSPRS showed higher IL-10 and IgA levels but lower TNF-α, IL-1β, and IL-6 levels. Meanwhile, high doses (300 mg/kg) of PSPRS significantly increased the production of acetate, propionate, and butyrate. 16S rDNA high-throughput sequencing results showed that the ratio of Firmicutes to Bacteroidetes and the potential probiotic bacteria levels were notably increased in the PSPRS treatment group, such as Lactobacillus, Alloprevotella, Lachnospiraceae_NK4A136_group, and Bifidobacterium. Simultaneously, harmful bacteria like Bacteroides, Staphylococcus, and Akkermansia were significantly inhibited by the administration of a high dose of PSPRS (p < 0.05). Therefore, PSPRS has the potential to be a functional food for promoting intestinal health and alleviating UC. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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14 pages, 3581 KiB

Open AccessArticle

Enzyme-Assisted Ultrasonic Extraction and Antioxidant Activities of Polysaccharides from Schizochytrium limacinum Meal

by Nuohan Zhang, Wenwei Chen, Xinyu Li, Xinmiao Chen, Yuchen Wang, Guangrong Huang, Jiaxian Wang and Zhenbao Jia

Foods 2024, 13(6), 880; https://doi.org/10.3390/foods13060880 - 14 Mar 2024

Cited by 3 | Viewed by 1582

Abstract

Enzyme-assisted ultrasonic extraction (EAUE) was utilized and optimized for extracting polysaccharides from Schizochytrium limacinum meal (SLMPs) via the response surface methodology. The optimal EAUE conditions were determined as follows: enzyme concentration at 5.18%, ultrasonic temperature at 53 °C, ultrasonic duration of 40 min, [...] Read more.

Enzyme-assisted ultrasonic extraction (EAUE) was utilized and optimized for extracting polysaccharides from Schizochytrium limacinum meal (SLMPs) via the response surface methodology. The optimal EAUE conditions were determined as follows: enzyme concentration at 5.18%, ultrasonic temperature at 53 °C, ultrasonic duration of 40 min, ultrasonic power at 60 W, and a liquid-to-material ratio of 34 mL/g, achieving a polysaccharide extraction yield of 11.86 ± 0.61%. The purified polysaccharide component, SLMP1-1, isolated using DEAE Sepharose Fast Flow and Sephadex G-100 columns, exhibited potent antioxidant activity. SLMP1-1, with a molecular weight of 25.5 kDa, comprises glucose, mannose, arabinose, and galactose in a molar ratio of 16.39:14.75:1:693.03. ¹H NMR analysis revealed the α configuration of SLMP1-1. Antioxidant assessments, including DPPH, ABTS, and ferric ion reduction assays, were detected with inhibitory values at 21.82–82.98%, 38.21–98.46%, and 3.30–20.30% at 0.2–1.0 mg/mL. This confirmed the effective antioxidant capacity of SLMP1-1, which is notably enhanced post oral and gastric digestion. The findings suggest that polysaccharides extracted from Schizochytrium limacinum meal hold significant promise as natural antioxidants. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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14 pages, 16090 KiB

Open AccessArticle

Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion

by Mengshuang Hao, Xiaopei Zhu, Xiaolong Ji, Miaomiao Shi and Yizhe Yan

Foods 2024, 13(3), 463; https://doi.org/10.3390/foods13030463 - 1 Feb 2024

Cited by 3 | Viewed by 1303

Abstract

In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron [...] Read more.

In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron microscopy and particle size analysis. X-ray diffraction and Raman results revealed that the relative crystallinity (18.30% to 22.30%) of EYS increased, and the full width at half maxima at 480 cm⁻¹ decreased with increasing KGM content, indicating the increment of long-range and short-range ordered structure. Differential scanning calorimetry and rheological results demonstrated that KGM enhanced thermal stability and the gel strength of EYS due to enhanced interaction between KGM and YS molecules. Additionally, a decrease in the swelling power and viscosity of EYS was observed with increased KGM content. The inclusion of KGM in the EYS increased the resistant starch content from 11.89% to 43.51%. This study provides a dual-modified method using extrusion and KGM for modified YS with high thermal stability, gel strength, and resistance to digestion. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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Review

Jump to: Research, Other

18 pages, 911 KiB

Open AccessReview

Bioactive Polysaccharides from Gracilaria lemaneiformis: Preparation, Structures, and Therapeutic Insights

by Min Wang, Zhen Zhu, Xiaocheng Wu, Kitleong Cheong, Xiaohua Li, Wanli Yu, Yinlin Yao, Jiang Wu and Zhanhui Cao

Foods 2024, 13(17), 2782; https://doi.org/10.3390/foods13172782 - 31 Aug 2024

Viewed by 1221

Abstract

Gracilaria lamaneiformis, a red seaweed, is an abundant source of bioactive polysaccharides with significant health-promoting properties. Nevertheless, the broad application of G. lamaneiformis in the nutraceutical and pharmaceutical sectors remains constrained due to the absence of comprehensive data. This review provides a [...] Read more.

Gracilaria lamaneiformis, a red seaweed, is an abundant source of bioactive polysaccharides with significant health-promoting properties. Nevertheless, the broad application of G. lamaneiformis in the nutraceutical and pharmaceutical sectors remains constrained due to the absence of comprehensive data. This review provides a detailed examination of the preparation methods, structural characteristics, and biological activities of G. lamaneiformis polysaccharides (GLPs). We explore both conventional and advanced extraction techniques, highlighting the efficiency and yield improvements achieved through methods such as microwave-, ultrasonic-, and enzyme-assisted extraction. The structural elucidation of GLPs using modern analytical techniques, including high-performance liquid chromatography, gas chromatography, and nuclear magnetic resonance spectroscopy, is discussed, providing comprehensive insights into their molecular composition and configuration. Furthermore, we critically evaluate the diverse biological activities of GLPs, including their antioxidant, anti-inflammatory, antitumor, and gut microbiota modulation properties. This review underscores the therapeutic potential of GLPs and suggests future research directions to fully harness their health benefits. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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17 pages, 4613 KiB

Open AccessReview

Advances in the Preparation, Structure and Bioactivity of Polysaccharides from Lycium ruthenicum Murr.: A Review

by Bing Liu, Jingyu Ma, Ting Li, Pei Li, Dehui Yan, Jun Zhu and Xinguo Zhang

Foods 2024, 13(13), 1995; https://doi.org/10.3390/foods13131995 - 25 Jun 2024

Cited by 1 | Viewed by 1150

Abstract

Lycium ruthenicum Murr. is rich in polysaccharides, and the polysaccharides in Lycium ruthenicum Murr. (LRPS) have various bioactivities, such as antioxidant activity, anti-tumor activity, neuroprotective activity, and immunomodulatory activity. It has broad prospects in the development of functional foods and pharmaceuticals. Researchers have [...] Read more.

Lycium ruthenicum Murr. is rich in polysaccharides, and the polysaccharides in Lycium ruthenicum Murr. (LRPS) have various bioactivities, such as antioxidant activity, anti-tumor activity, neuroprotective activity, and immunomodulatory activity. It has broad prospects in the development of functional foods and pharmaceuticals. Researchers have found that the structural characteristics of LRPS, such as molecular weight, monosaccharide composition, primary structure, etc., have a significant impact on their bioactivities. Therefore, studying the structure of LRPS is of great significance in revealing their bioactivities and mechanisms. This study, based on introducing the preparation methods of LRPS, focuses on reviewing the research progress on the main structural characteristics, various bioactivities, and mechanisms of action of LRPS. In addition, the study provides prospects for the development of LRPS in the fields of food and medicine, aiming to provide theoretical support for its deep processing and application. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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27 pages, 2193 KiB

Open AccessReview

Polysaccharides as Protective Agents against Heavy Metal Toxicity

by Lukman Iddrisu, Felix Danso, Kit-Leong Cheong, Zhijia Fang and Saiyi Zhong

Foods 2024, 13(6), 853; https://doi.org/10.3390/foods13060853 - 11 Mar 2024

Cited by 4 | Viewed by 2794

Abstract

Polysaccharides are functional foods or drugs that can be used to alleviate heavy metal poisoning by cadmium, lead, mercury, and arsenic. Industries generate substantial quantities of toxic heavy metal wastes, such as wastewater discharges, paints, electronic waste, batteries, pigments, and plastics, into the [...] Read more.

Polysaccharides are functional foods or drugs that can be used to alleviate heavy metal poisoning by cadmium, lead, mercury, and arsenic. Industries generate substantial quantities of toxic heavy metal wastes, such as wastewater discharges, paints, electronic waste, batteries, pigments, and plastics, into the environment that pose a risk to human health. Therefore, it is imperative to eliminate accumulated heavy metal ions from the body and the environment. Heavy metal toxicity can lead to decreased energy levels and impair the functioning of vital organs, such as the brain, lungs, kidneys, liver, and blood. Prolonged exposure can result in progressive physical, muscular, and neurological degeneration that resembles conditions such as multiple sclerosis, Parkinson’s disease, Alzheimer’s disease, and muscular dystrophy. Polysaccharides operate through mechanisms such as chelation, antioxidant defense, immunomodulation, and tissue repair. Polysaccharides involved in heavy metal removal include methionine and cysteine, together with N-acetylcysteine, an acetylated form of cysteine, S-adenosylmethionine, a metabolite of methionine, α-lipoic acid, and the tripeptide glutathione (GSH). These compounds effectively bind with harmful heavy metals to create a stable complex and defend biological targets from metal ions, thus decreasing their harmful effects and causing them to be excreted from the body. This review also highlights the importance of polysaccharides’ ability to mitigate oxidative stress, enhance immune responses, and support tissue repair processes. Polysaccharides are ubiquitous in nature and take part in diverse processes, making them potential natural therapies for heavy metal-related diseases. This review discusses the effectiveness of natural polysaccharides and the mechanisms that allow them to bind with heavy metals to alleviate their effects from the body and the environment. Polysaccharides have inherent features that enable them to function as pharmacological agents and regulate the immune response. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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Other

Jump to: Research, Review

18 pages, 1170 KiB

Open AccessSystematic Review

Valorization of Taioba Products and By-Products: Focusing on Starch

by Samanta de Paula de Almeida Duarte, Bárbara E. Teixeira-Costa, Rosely Carvalho do Rosário, Edna Regina Amante, Márlia Barbosa Pires and Orquídea Vasconcelo dos Santos

Foods 2024, 13(15), 2415; https://doi.org/10.3390/foods13152415 - 30 Jul 2024

Cited by 1 | Viewed by 870

Abstract

Unconventional food plants, popularized in Brazil as PANC, remain underutilized globally. In that sense, this study aims to explore the nutritional and functional properties of taioba (Xanthosoma sagittifolium), a plant with edible leaves and tubers, and to investigate its potential for [...] Read more.

Unconventional food plants, popularized in Brazil as PANC, remain underutilized globally. In that sense, this study aims to explore the nutritional and functional properties of taioba (Xanthosoma sagittifolium), a plant with edible leaves and tubers, and to investigate its potential for industrial-scale application as a source of starch. A systematic review was carried out and meta-analysis following the PRISMA guidelines was conducted based on a random effects synthesis of multivariable-adjusted relative risks (RRs). The searches were carried out in seven search sources, among which were Web of Science, Elsevier’s Science Direct, Wiley Online Library, Springer Nature, Taylor & Francis, Hindawi, Scielo, ACS—American Chemical Society, and Google Scholar. The systematic review was guided by a systematic review protocol based on the POT strategy (Population, Outcome, and Types of studies), adapted for use in this research. Mendeley was a resource used for organization, to manage references, and to exclude duplicates of studies selected for review. The findings revealed that taioba leaves are abundant in essential nutrients, proteins, vitamins, and minerals. Additionally, the tubers offer rich starch content along with vitamins and minerals like iron, potassium, and calcium, making them an ideal substitute for conventional sources on an industrial scale. This research highlights the significance of studying the functionalities, applicability, and integration of this PANC in our diets, while also emphasizing its capability as a substitute for traditional starch varieties. Moreover, exploiting this plant’s potential adds value to Amazonian resources, reduces import costs, and diversifies resource utilization across multiple industrial sectors. Full article

(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)

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