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Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gutmicrobiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes. [ABSTRACT FROM AUTHOR]

Infrared heating has been widely used in food processing; however, there are few studies on the VIS-NIR radiation properties of food. We measured the radiation properties of starchy foods (potato, Chinese yam and sweet potato) and protein foods (beef tenderloin, pork tenderloin and chicken breast) and dispersions of starches and proteins before and after heat treatment in the 0.38–2.5 μm band. The results show that the radiation penetration depths (RPDs) of all tested foods are relatively high in the 0.6–1.3 μm band, with maximum values in the range of 4–8 mm. After heat treatment, the RPDs of starchy foods slightly increase, while those of protein foods decrease to approximately 1/2 of the original values. Comparative heating experiments of potato, Chinese yam and sweet potato heated by a halogen lamp (1.04 μm) and a carbon fiber lamp (1.76 μm) with peak wavelengths in and out of the 0.6–1.3 μm band, respectively, show that the foods heated by the halogen lamp have faster heating rates and more uniform temperature distributions. Because starchy and protein foods have high RPDs in the 0.6–1.3 μm band, the VIS-NIR radiation containing this band is expected to achieve rapid heating.

Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies. [ABSTRACT FROM AUTHOR]

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Infrared heating has been widely used in food processing; however, there are few studies on the VIS-NIR radiation properties of food. We measured the radiation properties of starchy foods (potato, Chinese yam and sweet potato) and protein foods (beef tenderloin, pork tenderloin and chicken breast) and dispersions of starches and proteins before and after heat treatment in the 0.38–2.5 μm band. The results show that the radiation penetration depths (RPDs) of all tested foods are relatively high in the 0.6–1.3 μm band, with maximum values in the range of 4–8 mm. After heat treatment, the RPDs of starchy foods slightly increase, while those of protein foods decrease to approximately 1/2 of the original values. Comparative heating experiments of potato, Chinese yam and sweet potato heated by a halogen lamp (1.04 μm) and a carbon fiber lamp (1.76 μm) with peak wavelengths in and out of the 0.6–1.3 μm band, respectively, show that the foods heated by the halogen lamp have faster heating rates and more uniform temperature distributions. Because starchy and protein foods have high RPDs in the 0.6–1.3 μm band, the VIS-NIR radiation containing this band is expected to achieve rapid heating. [ABSTRACT FROM AUTHOR]

Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies.

Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes., (© 2024 Institute of Food Technologists®.)