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BackgroundProspective studies on the association between Helicobacter pylori (H. pylori) infection and subclinical hyperthyroidism are limited. We, therefore, designed a large-scale cohort study to explore the association between H. pylori infection and the risk of subclinical hyperthyroidism in women.MethodsThis prospective cohort study investigated 2,713 participants. H. pylori infection was diagnosed with the carbon 13 breath test. Subclinical hyperthyroidism was defined as serum thyroid-stimulating hormone levels are low or undetectable but free thyroxine and tri-iodothyronine concentrations are normal. Propensity score matching (PSM) analyses and Cox proportional hazards regression models were used to estimate the association between H. pylori infection and subclinical hyperthyroidism.ResultsA total of 1,025 PS-matched pairs of H. pylori infection women were generated after PSM. During 6 years of follow-up, the incidence rate of subclinical hyperthyroidism was 7.35/1,000 person-years. After adjusting potential confounding factors (including iodine intake in food and three main dietary patterns score), the multivariable hazard ratio (HR; 95% confidence intervals) of subclinical hyperthyroidism by H. pylori infection was 2.49 (1.36, 4.56). Stratified analyses suggested a potential effect modification by age, the multivariable HR (95% confidence intervals) was 2.85 (1.45, 5.61) in participants aged ≥ 40 years and 0.70 (0.08, 6.00) in participants aged < 40 years (P for interaction = 0.048).ConclusionOur prospective study first indicates that H. pylori infection is significantly associated with the risk of subclinical hyperthyroidism independent of dietary factors among Chinese women, especially in middle-aged and older individuals.Clinical Trial Registration:https://upload.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000031137, identifier UMIN000027174.

Background Starch is an important ingredient in many applications, while there is increasing interest to modify starch functionalities using physical means. Dynamic pressure treatments are emerging techniques for food processing and food safety applications. The treatments have potential in modification of functional properties of food ingredients including starch. Scope and approach This review summarizes the effects of 3 types of dynamic pressure treatments on structure and physicochemical properties of starches from different plants. The 3 treatment methods include high pressure homogenization, high pressure microfluidization and high speed jet processing. Starch and process related parameters affecting the modification outcomes are analyzed. Starch related applications affected by the dynamic pressure treatments are described. Structure-function relationships of starch components affected by the treatments are critically discussed. The effects of dynamic pressure treatments on starch properties and applications are compared with those of other physical techniques including high hydrostatic pressure processing. Research directions to expand the applications of dynamic pressure treatments on starch modifications are suggested. Key findings and conclusions Dynamic pressure treatments tend to degrade starch on the granular and molecular level, while facilitating physicochemical interactions of starch via process intensification. The treatments induce starch gelatinization and increase starch digestibility, while affecting rheological properties in a treatment type- and condition-dependent manner. Increasing pressure level and number of passes leads to more drastic changes in starch properties. The treatments can facilitate starch modification processes such as formation of starch-guest molecule inclusion complexes, nanoparticle production and starch esterification. Overall, dynamic pressure treatments have potential to expand the range of starch functionalities for different applications.

Cocoa (Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popular ingredient of confectionery. Cocoa beans contain various chemicals that contribute to their bioactivity and nutritional properties. There has been increasing interest in developing cocoa beans for "healthy" food products. Cocoa beans have special combination of nutrients such as lipids, carbohydrates, proteins and other compounds of biological activities. The bioactive phytochemicals include methylxanthines, polyphenols, biogenic amines, melanoidins, isoprostanoids and oxalates. These phytochemicals of cocoa are related to various in vivo and in vitro biological activities such as antioxidation, anti-cancer, anti-microbial, anti-inflammation, anti-diabetes, cardiovascular protection, physical improvement, anti-photoaging, anti-depression and blood glucose regulation. The potential of bioactive compounds in cocoa remains to be maximized for food and nutritional applications. The current processing technology promotes the degradation of beneficial bioactive compounds, while maximizing the flavors and its precursors. It is not optimized for the utilization of cocoa beans for "healthy" product formulations. Modifications of the current processing line and non-conventional processing are needed to better preserve and utilize the beneficial bioactive compounds in cocoa beans.

Background Buckwheat consumption is associated with positive health effects in humans. Buckwheat has diverse nutrients with biological functions. Buckwheat storage protein is gluten free and is a major bio-factor responsible for the functions. The protein can be a source of allergens. It is important to understand the biological properties and food uses of buckwheat protein to develop buckwheat as a “healthy” grain. Scope and approach This review summarizes diverse biological activities of proteins and peptides from both common and Tartary buckwheat seeds. Strategies to reduce the symptoms of buckwheat protein allergy are discussed. The properties of the proteins and peptides in relation to the quality of buckwheat based products are also reviewed. Research gaps in better understanding and using buckwheat proteins and peptides for food applications are identified. Key findings and conclusions The protein isolates from buckwheat have been hydrolyzed into a range of peptides. These peptides showed diverse biological activities in vitro and in vivo. They include trypsin inhibition, antiaging, modulating gut microbiota, prevention of cardiovascular diseases, blood pressure lowering, immunomodulatory, antidiabetic, antimicrobial, anticancer and antioxidant capacities. Buckwheat has been processed into a range of products such as vinegar, beverages and breads. The quality of these products can be significantly affected by the protein and peptide properties. Overall, buckwheat proteins and peptides have potential to be developed into functional food products.

Background Polysaccharides as biologically essential macromolecules widely exist in plants, animals, and microorganisms. In food industries, they are often used to change physicochemical and textural properties of food products. Ultrasound processing is increasingly used in the modifications of polysaccharide functionalities. Cavitation induced by ultrasound produces high shear force and temperature, leading to the degradation of polysaccharides. This method can improve physicochemical properties and biological activities of polysaccharides for food applications. Scope and Approach Recent advances in ultrasound processing on extraction, structures, physicochemical properties, and biological activities of diverse polysaccharides are summarized. Mechanisms of action responsible for the ultrasound effects are discussed. Food applications of polysaccharides affected by ultrasound processing are also reviewed. Research gaps in ultrasound-related studies and applications of polysaccharides are identified. Key Findings and Conclusions Ultrasound-assisted extraction increased yield and reduced extraction time of polysaccharides from different sources. Structure of polysaccharides was changed after ultrasound processing, leading to the modifications of their physicochemical and biological properties. The extents of these changes were influenced by ultrasound frequency and intensity, processing time, solvent temperature, and polysaccharide source and composition. The ultrasound processing involving polysaccharides has been applied in different areas such as fabricating food emulsions and nanoparticles. Overall, ultrasound technology has great potential to be used in food industries for improved functionalities of polysaccharides.

Theobroma grandiflorum, T. bicolor and T. subincanum represent underutilized genetic resources for cocoa quality. The bioactive components and flavor volatiles of different bean genotypes of these species were profiled and compared with those of T. cacao. T. bicolor and T. grandiflorum had different profiles of methylxanthines and polyphenols from T. bicolor and T. cacao. T. subincanum and T. grandiflorum were rich in theacrine and flavones. T. grandiflorum, T. bicolor and T. subincanum beans generally had less phenolics than T. cacao. Roasting decreased the concentrations of polyphenols and methylxanthines in the beans. Roasted T. grandiflorum and T. subincanum beans had higher concentrations of pyrazines and esters than T. cacao. T. grandiflorum and T. subincanum beans had more odor-active volatiles than T. cacao. Overall, the underutilized Theobroma species have potential to be exploited to improve the flavor and nutritional quality of cocoa products.

Prospective cohort studies linking ultra-processed foods (UPF) and subclinical thyroid dysfunction (SCTD) are limited, especially in Chinese adults.

Fonio grains are a type of small-seeded cereals native to Western Africa and are important cereal crops for food security. The two species are white fonio (Digitaria exilis) (commonly called acha) and black fonio (Digitaria iburua) (commonly called iburu). As a novel food, fonio has attracted attention from other parts of the world due to their attractive nutritional properties (e.g., in whole grain form and being gluten free) and potential food applications. The information regarding the functional properties and applications of fonio is rather scattered. This review summarizes the chemical composition, physicochemical and nutritional properties, and diverse food applications of fonio. The nutritional composition and processing properties of fonio are similar to other cereals. Fonio has potential to be complementary to major cereals for diverse food uses. There are research opportunities to better explore fonio grains for value-added applications.

Background Tamarillo (Solanum betaceum) is native to South America and is cultivated in several other parts of the world for its valued fruit. The fruit has therapeutic and nutritional properties that can satisfy the demands from health-conscious consumers. There has been increasing interest in using tamarillo for consumption and food and non-food product formulations. Overall, tamarillo is an underutilized, sustainable fruit crop with great potential for value-added products. Scope and approach This review summarizes the composition of nutritional components and biological properties of tamarillo. The chemical and biological properties of tamarillo are compared to those of common fruits and vegetables. Food and other uses of tamarillo are described. Innovative methods for the development of tamarillo-based products are suggested to maximize the potential of this fruit. Key findings and conclusions Tamarillo has a range of nutrients including dietary fibers, polyphenols, vitamins C, A, B, and E, carotenoids, potassium and iron. Health effects of tamarillo included antioxidative, antiproliferative, antinociceptive, antiinflammatory, allergenicity, and anti-obese properties. These health effects have been tentatively correlated to certain phytochemicals (e.g., non-starch polysaccharides, carotenoids, and anthocyanins). The properties of tamarillo-derived ingredients mainly depended on the cultivar and origin, plant parts, extraction conditions and analytical procedures. Research is needed to explore the composition-activity relationships and mechanisms underlying a biological activity. An array of tamarillo based products have been developed. Overall, tamarillo is a promising “new” fruit crop with potential to be exploited as a source of “healthy” products.

Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in ‘Jinfeng’ kiwifruit have seldom been extracted and analyzed, and the conditions for the extraction of kiwifruit antioxidants by ultrasound-assisted extraction (UAE) have seldom been investigated. In this study, response surface methodology (RSM) was used to optimize UAE conditions to extract antioxidants from ‘Jinfeng’ kiwifruit. In addition, the antioxidant capacity, contents of total phenolics and total flavonoids, ascorbic acid, and the profiles of antioxidants were also analyzed. The results showed that the optimal UAE conditions included 68% ethanol, liquid/solid ratio at 20 mL/g, extraction time at 30 min, extraction temperature at 42 °C, and ultrasonic power at 420 W. Under these conditions, the ABTS value of kiwifruit was 70.38 ± 1.38 μM TE/g DW, which was 18.5% higher than that of the extract obtained by conventional solvent extraction. The total phenolic and flavonoid contents were 15.50 ± 0.08 mg GAE/g DW and 5.10 ± 0.09 mg CE/g DW, respectively. Moreover, 20 compounds were tentatively identified by UPLC–MS/MS, and the content of main compounds, such as procyanidin B2, neochlorogenic acid, and epicatechin, were determined by HPLC–DAD. This research revealed the profiles of antioxidant phytochemicals in ‘Jinfeng’ kiwifruit, which can be a good dietary source of natural antioxidants with potential health functions.

Sago palm (Metroxylon sagu) is a sustainable source of starch with a high productivity. However, sago starch is much underutilized compared to commonly used starches such as maize and potato starches. In recent years, there has been increasing interest in using sago starch for diverse food and nonfood applications. Sago starch was modified by various physical and chemical methods to obtain a range of functional properties. The starch in native and modified forms was used in many different applications such as in composite film formation and pharmaceutical applications. In the majority of the published research, the uses of sago starch for different applications were not compared to those of other industrially important starches. The comparison using the same experimental conditions should be done in the future to support the production and exploitation of sago starch. At a fundamental level, the structural, functional, and nutritional properties of sago starch were compared with some of the other starches. Overall, technical, environmental, and economic considerations suggested that sago starch has potential to be competitive in the global starch market for commercial applications.

Composition of bioactive compounds in cocoa beans is critical to the sensory and nutritional quality of cocoa based products. Twenty-six cocoa bean genotypes were freshly collected from the same plantation location in Indonesia. The bioactive compounds in these raw cocoa genotypes were identified and quantified. The results showed a great diversity in the composition of bioactive compounds among the 26 cocoa samples. The concentrations of methylxanthines, epicatechin, proanthocyanidin (PA) B-type oligomers, clovamide, and anthocyanins were important variables that differentiated these genotypes. MCC 01, SUL 3, ICCRI 03, and ICS 60 genotypes had the highest contents of flavan-3-ols including PAs and have the potential to be developed for "healthy" product formulations. Some genotypes such as DR 1, DR 2, DR 38, ICS 13, KPC 1, KW 617, RCC 71, and TSH 858 could be favored by industries due to the potential to be made into end-products with brighter appearance.

Background Starch based aerogels are a class of advanced biomaterials with low density and high specific surface area. The commonly used procedures of fabricating the aerogels are starch gelatinization, retrogradation, organic solvent exchange, and supercritical CO2 drying. The resulting starch based aerogels are nanoporous and have many potential applications. Scope and approach This review summarises the production, physicochemcial and functional properties, and diverse applications of starch based aerogels. Comparative analysis between starch based aerogels and other similar porous materials was done to reveal any advantages of the former. Key findings and conclusions The production of starch based aerogels is more environmentally friendly compared to that of other similar porous materials. The starch based aerogels have been used for encapsulation and controlled release of bioactive compounds, biomedical uses and tissue engineering, as packaging and thermal materials, and as templates for the synthesis of novel functional materials. It becomes evident that starch based aerogels have great potential to be developed as novel advanced materials for different applications.

Starch-rich kiwifruit was made into flour to manage the culled kiwifruit from harvesting and for potential value added processing. Physicochemical properties of the flours made from starchy (unripe)/starch-less (eating-ripe) kiwifruit (‘Hayward’ and Gold3) were studied and compared to those of traditional flours (potato, maize and wheat). Contents of total dietary fiber and free phenolics and in vitro antioxidant capacities of kiwifruit flour were significantly higher than those of potato, maize and wheat flours. These nutritional properties suggested that the starchy kiwifruit flour could be a “healthy” food ingredient. Pasting, gel texture and dynamic oscillatory analysis showed that the starchy kiwifruit flours had some similar characteristics to traditional flours with differences. The viscosity and gelation were little developed in the flours of eating-ripe kiwifruit. The flour properties were much determined by starch content and properties. The starchy kiwifruit flour may be used for “novel” and “healthy” food formulations.

The supramolecular structures of high hydrostatic pressure (HHP) treated quinoa and maize starches were analyzed using wide-angle X-ray scattering (WAXS) and small-angle X-ray scattering (SAXS) techniques. Quinoa starch lost its lamellar structure at a lower pressure (500 MPa) compared to maize starch (600 MPa). WAXS studies showed that HHP could enhance the formation of amylose-lipid inclusion complexes in maize starch but not in quinoa starch. The lamellar thickness of quinoa starch was significantly shorter than that of maize starch in their native state. Up to 500 MPa, the lamellar thickness of maize starch remained constant, while that of quinoa starch increased significantly. HHP treatment could cause an increase in length of the transition layer and this effect was less obvious in quinoa starch (0.1 nm) than in maize starch (0.3 nm) at 500 MPa. Two fractal regions were found in both quinoa and maize starches. HHP could reduce the compactness and roughness of the starch granules, while increasing the correlation length of these two starches. The difference in the structural changes after HHP treatment measured by SAXS between quinoa and maize starches was discussed in relation to their molecular structure.

Background Sweetpotato (Ipomoea batatas Lam.) is a major starchy crop with great agricultural significance in many countries. There is a need to assess more genetic resources for sweetpotato quality improvement. This study aims to analyze physicochemical properties of whole (unpeeled) root flours from seven New Zealand sweetpotato varieties with commercial significance. Using whole unpeeled plants for 'healthy' food formulations becomes more popular due to nutritional effects and environmental concerns. Results Great variations were found in chemical composition, in vitro antioxidant activities, swelling power, water solubility index, in vitro digestibility, thermal, pasting and gel textural properties of the seven flours. The antioxidant activities and phenolic contents were higher in the color-fleshed samples. Correlation analysis showed that the swelling, pasting and texture properties were largely affected by the activity of the endogenous amylase. Principal component analysis was done in four aspects including chemical composition, mineral content, antioxidant activities and functional properties to analyze the similarity and difference among these seven sweetpotato varieties. Conclusion The seven sweetpotato flours showed a wide range of functionalities and will be useful for the formulations of diverse and 'healthy' sweetpotato-based products. © 2019 Society of Chemical Industry.

New Zealand Maori potatoes (Taewa) represent underutilized genetic resources for potato quality. Rheological and thermal properties of starches from 5 Maori potato varieties were studied. Variations in swelling power and solubility, flow and pasting behaviors, dynamic oscillatory properties, gelatinization, and retrogradation were recorded among the starches. Compared to starches of modern potato varieties, Maori potato starches had similarities as well as differences in the properties. Analysis of structure-property relationships of starch components showed the importance of amylopectin structure and starch composition. In particular, some amylopectin internal structural parameters such as the amount of the majority of short B-chains significantly correlated with some physicochemical properties of Maori potato starch. The amylopectin internal structure was not the sole contributor to the starch properties. Structure-property correlation patterns for Maori potato starches contradicted with results of some previous studies, suggesting the importance of the starch type used in analyzing the relationships.

Ultrasound has potential to modify physicochemical properties of food systems. Quinoa (Chenopodium quinoa) has become more popular due to the attractive nutritional quality. Whole grain quinoa flour was treated by ultrasound (20 kHz, 250 W) to different time length (up to 19 h). The treatment for more than 5 h significantly increased the water solubility and in vitro starch digestibility of quinoa flour, while decreasing the gelatinization temperatures and enthalpy change, viscosity during pasting event, gelling capacity, in vitro antioxidant activity, and total phenolic content. These changes were seen to depend mostly on treatment time, and indicated degradation and modifications of the chemical components (starch in particular) of quinoa flour. This study suggests the potential of ultrasound as a non-thermal processing tool to modify grain flour functionality.

Background Chinese steamed bread (CSB) is a staple food eaten by Chinese population. CSB is commonly made from refined wheat flour and has a high glycemic index (GI). The demand for low and moderate GI CSB has kept increasing. This demand is largely driven by the increased occurrences of various chronic diseases such as diabetes and obesity in China. Scope and approach This review firstly summarizes the studies on the GI of CSB. Then strategies such as using diverse functional ingredients to produce CSB with reduced GI are presented. Related mechanisms of action responsible for the GI reduction are discussed. How the added ingredients may affect the eating quality of the CSB is also summarized. Differences in CSB and Western baked breads in relation to GI reduction are discussed. Finally, research opportunities on how to produce low/moderate GI CSB with good eating properties are suggested. Key findings and conclusions Many functional food ingredients from different sources have been used to reduce the GI of CSB. Suitable processing conditions also have the potential to reduce the GI. Functional ingredients have been used to improve other related nutritional properties such as antioxidant activity and inhibition on formation of advanced glycation products. While achieving the nutritional benefits of reducing GI, textural and sensory quality of the CSB should be maintained or improved. A comprehensive approach should be used to design CSB with targeted glycemic property without compromising the eating quality.

Background Pickering emulsions are stabilized by solid particles. Among the particles as emulsifiers, starch based particles have gained research focus. Starch is GRAS, non-allergenic, cheap, and abundant. Products of starch based Pickering emulsions are seen to be more “natural”. However, the information regarding starch based Pickering emulsions is scattered. Scope and approach This review summarizes the recent advances in starch modifications for Pickering emulsion fabrication. Physicochemical properties of starch based Pickering emulsions, including droplet size, in vitro digestibility, rheological properties, storage and process stability, and microstructure are described. Different applications of starch based Pickering emulsions are presented. Research gaps on Pickering emulsions are suggested. Key findings and conclusions Native starch granules are modified to become efficient emulsifiers in Pickering emulsions. The starch modifications include octenyl succinic anhydride (OSA)-modification, hydrolysis, milling, non-solvent precipitation, ultrasound and high pressure treatments. The resulting Pickering emulsions have a droplet size of ∼1–100 μm which depends on emulsion composition, starch type, pH, and ionic strength. Different applications of the Pickering emulsions include Pickering emulsion polymerization, encapsulation of bioactive components for functional food systems, and formulation of emulsion-type products such as mayonnaise. It can be concluded that starch based Pickering emulsions have potential to be used in various food applications with improved functionalities.

Fresh noodles are a staple food item among Asian populations. Linseeds (Linum usitatissimum) as an emerging functional food ingredient are rich in a range of bioactive nutrients such as dietary fiber, polyphenols, and α-linolenic acid. Ground linseed flour replaced wheat flour up to 200 g/kg for the formulations of fresh Asian salted noodles. Linseed addition enhanced the in vitro antioxidant activities, while decreasing the expected glycemic index of the cooked noodles in a dose-dependent manner. Linseed addition increased the cooking loss, while decreasing the hardness and tensile strength of cooked noodles. Sensory analysis showed that linseed addition up to 50 g/kg had little effect on the overall acceptability of the cooked noodles. It may be concluded that linseed addition at a suitable level has the potential to improve the nutritional properties of Asian salted noodles without compromising the eating quality.

Beetroot (Beta vulgaris) is a source of diverse nutrients such as dietary fibers and betalains. Chinese steamed bread (CSB) has gained popularity in recent years. Red beetroot powder (RBP) was added (up to 70%) in wheat flour to make nutritionally fortified CSB. RBP addition greatly decreased specific volume (1.39 to 0.53 mL/g) and staling rate (4.14 to 2.59%), while increasing hardness (2882 to 15056 g) and chewiness (1923 to 3174 g) since RBP affected gluten secondary structure and weakened dough strength. More importantly, CSB containing RBP exhibited improved in vitro antioxidant potential and reduced estimated glycemic index (70.8 to 60.7). The betalains were largely degraded during steaming due to the isomerization of betanin to isobetanin. Sensory analysis showed that wheat flour could be substituted by RBP up to 10% without compromising the eating quality of the CSB. The findings indicated the feasibility of formulating beetroot-fortified foods with enhanced nutritional quality.

Chinese steamed bread (CSB) is a staple food among Asian populations. Linseed (Linum usitatissimum) is an emerging ‘healthy’ food ingredient rich in a range of bioactive components. Ground linseeds were incorporated in northern style CSB formulation up to 20%. Various physico‐chemical, nutritional and sensory properties of the resulting CSB were studied. Linseed addition decreased the specific volume and spread ratio of CSB, while increasing the hardness and chewiness in a dose‐dependent manner. Linseed addition up to 15% little affected the overall sensory acceptability of CSB. Nutritionally, linseed addition increased the in vitro antioxidant activities of CSB, while decreasing in vitro starch digestibility and expected glycaemic index. It may be concluded that linseed has the potential to enhance the nutritional quality of CSB without negatively affecting the eating quality.

Goat milk has become more popular due to its attractive nutritional profile. Galactooligosaccharides (GOS) are prebiotics with health benefits. The enzymatic formation of GOS in reconstituted goat milk using two commercial β-galactosidases (L6500 from Kluyveromyces lactis and L10 from Aspergillus oryzae) was studied. The carbohydrate composition of the milk system was quantified using high-performance anion-exchange chromatography. Major GOS produced by β-galactosidases under the experimental conditions (45 °C, pH 6.7) were 6-galactobiose, allolactose, and 6-galactosyllactose. The maximum GOS yields in goat milk with 10% total solids were obtained when the lactose conversion rates were 59% for L10 and 88% for L6500. Further increasing lactose conversion decreased GOS formation. Increasing milk concentration from 10% to 30% total solids (lactose concentration from 47 to 143 g/L) increased GOS yields up to 22% of the total sugars using L6500. It may be concluded that suitable experimental conditions can be used to produce GOS in goat milk with prebiotic function.

Purple-fleshed sweetpotato is a rich source of antioxidants such as polyphenols. Chinese steamed bread (CSB) is a popular food product for many people. The effect of CSB making process on the structure and phenolic profiles of CSB enriched with purple sweetpotato flour (PSPF) at different concentrations was investigated. The mixing process greatly reduced the gluten strength due to the incorporation of PSPF. The addition of PSPF induced extensive structural modification on CSB due to the starch-polyphenol and protein-polyphenol interactions. The total phenolic contents, in vitro antioxidant activity, and the contents of hydroxycinnamic acid derivatives were decreased by fermentation and proofing, but they were increased after steaming and storage. The anthocyanins were significantly degraded during the CSB making process. The textural and structural properties of CSB were significantly affected by the PSPF substitutions. The results of this study are useful to develop functional CSB with improved nutritional quality and phenolic profiles.

Adding functional ingredients is an important method to develop functional dairy products. Mulberry pomace (MPo), a byproduct of mulberry fruit processing, is rich in phenolic compounds and anthocyanins and can be served as the functional ingredient in functional dairy products. The aim of this work was to prepare a functional flavored yogurt by incorporating MPo into stirred yogurt and to investigate the effects of MPo on the physicochemical and textural properties of the product during cold storage. We supplemented MPo powder up to 3% (wt/wt) in fermented milk, and the changes in color, pH, titratable acidity (TA), total phenol content (TPC), total anthocyanin content (TAC), water-holding capacity, rheological behavior, texture, and microstructure of the functional flavored yogurt were monitored during storage under 4°C for 28 d. The MPo powder brought a pink to dark red color to the yogurt, decreased the lightness (L*) and yellow-blue color (b*) values, increased the red-green color (a*) values, decreased the pH value, and increased the contents of TA, TPC, and TAC in a dose-dependent manner. The addition of MPo at 1%, 2%, and 3% (wt/wt) significantly increased water-holding capacity, consistency, viscosity, and viscosity index, and reduced firmness of yogurt samples. Supplementation of MPo significantly reduced the pore spaces and channels inside the samples and improved microstructure of the functional yogurt. During the 28 d of cold storage, MPo-fortified yogurt samples kept relatively constant color, although their L*, a*, and b* showed a decreasing tendency. The pH of all yogurt samples gradually decreased with increasing of TA. Interestingly, TPC and TAC contents and the texture parameters of MPo-fortified yogurt increased gradually and continuously during the 28 d of cold storage. Mulberry pomace is beneficial to improve the physicochemical and textural properties of yogurt and has the potential as a natural stabilizer to be used in functional yogurt rich in phytochemicals.

Chinese steamed breads (CSB) and noodles are staple foods for many people. The production of frozen steamed products and boiled noodles has kept increasing. This is due to the increasing demand of ready-to-eat frozen food products from the market. Frozen storage significantly increases the self-life of the products and reduces the production costs. On the other hand, the freezing and frozen storage lead to quality loss of the frozen products. This review summarizes effects of freezing and frozen storage on diverse quality attributes (e.g., structural and textural properties) of frozen northern-type steamed breads and boiled noodles. Food safety of the frozen products related to the COVID-19 pandemic is discussed. To counteract the quality loss of the frozen products, suitable processing methods, selection of basic ingredients and uses of various food additives can be done. Research gaps to improve the textural, cooking and nutritional quality of frozen CSB and noodles are suggested.

The Sul 1 cacao (Theobroma cacao) genotype has become more popular among cocoa producers due to its resistance toward vascular streak dieback, a devastating dieback disease in cacao plants. Sul 1 cocoa beans were subjected to prolonged fermentation of 10 days (240 h). Changes in the composition of methylxanthines, polyphenols, and volatiles and sensory profiles of the cocoa beans as affected by fermentation were analyzed. The first 48 h of fermentation significantly determined the composition of the methylxanthines and polyphenols in the cocoa beans. A prolonged fermentation (>96 h) period did not further reduce the contents of methylxanthines and polyphenols in the cocoa beans. Important volatiles characteristic of the cocoa/chocolate flavor were mostly developed after 48 h of fermentation. The fermentation for 72 h retained considerable amounts of methylxanthines and polyphenols in the beans while producing cocoa mass with good sensory profiles.

Ultrasound technologies are increasingly used for modification of physicochemical properties of food systems. Effects of ultrasound (20 kHz, 750 W) up to 20 h on physicochemical properties of two varieties of sweetpotato flour were studied and compared with those of commercial wheat flour. Ultrasound induced structural modifications on starch granules mainly in the morphological changes of granules and reduction of the crystallinity. Longer treatment significantly decreased enthalpy change of gelatinization, pasting viscosities, gelling capacity, while increasing in vitro starch digestibility of raw flour. Besides, prolonged treatment reduced total phenolic contents and in vitro antioxidant activities of sweetpotato flours, mainly due to pyrolysis and release of hydroxyl radicals caused by cavitation. The extents of these changes were seen to depend on the treatment time and indicated degradation and modifications of the chemical components (e.g., starch and polyphenol) of flours. This study suggests that ultrasound processing as a non-thermal and energy-saving technique has potential to modify flour functionalities.

The purpose of this study was to investigate the changes in the main phenolic compounds and in vitro antioxidant activity of functional flavored yogurt supplemented with mulberry pomace (MP) during cold storage. Three anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and pelargonidin-3-O-glucoside) and six non-anthocyanin monomeric phenolics (resveratrol, catechol, catechin, rutin, quercitrin and quercetin) were identified in the MP. The MP powder addition significantly and dose-dependently increased the contents of total phenol (TPC), total anthocyanin (TAC) and individual phenolics and DPPH and ABTS free radical scavenging activity of the products. During the cold storage, TPC, TAC and contents of individual phenolics and antioxidant activity of MP-fortified yogurts gradually and significantly increased. Antioxidant activity of MP-fortified yogurts is highly related to TPC/TAC. MP-fortified yogurts exhibited the highest antioxidant activity on the 21st day of storage. The results showed that MP can be used as a natural antioxidant, providing a promising natural ingredient for the production of functional dairy products with improved nutritional value and biological activity.

Twenty-two cocoa bean samples were collected from different geographic origins of Indonesia. The composition of methylxanthines, polyphenols, key odorant volatiles, and minerals in the samples were quantified to better understand the quality variation of the beans. The results revealed great diversity in chemical composition of these beans. Unfermented cocoa beans were rich in methylxanthines and polyphenols but had low amounts of key odorant volatiles. Fermented samples shared similar characteristics (less bioactive compounds and abundant key odorant volatiles) regardless of their geographic origins. The origins of the samples could not be determined using the results of bioactive compounds and key odorant volatiles probably due to the influence of post-harvest processing. Separation of samples based on their fermentation degree (under-fermented and fermented samples) during principal component analysis (PCA) improved the accuracy of the determination of geographic origins. The origin of cocoa beans could be delineated by PCA using mineral composition data of the fermented samples.

Starch based gels can be three-dimensional (3D) printed to fabricate food products. Previously, researchers added sodium alginate to the starch gel to enhance shape retention of corresponding printed products. This inspired us to hypothesize that xanthan gum, which is also a common thickening agent, might play a similar role in structuring starch composite gel in 3D printing experiments. The geometric accuracy of products, as well as their rheological properties, water state distribution, and scanning electron microscopy images, were evaluated with varying amounts of added sodium alginate (4%, 5%, and 6% w/w, dry basis), xanthan gum (4%, 5%, and 6% w/w, dry basis), and sodium alginate/xanthan gum (2%/2%, 2.5%/2.5%, and 3%/3% w/w, dry basis) for extrusion-based 3D printing. Computation fluid dynamic simulation was used to model the printing process. The results showed that pseudoplastic gels with relatively high extrudability and shape retention were formed. The 3D-printed starch gel with an optimized formula with added sodium alginate and xanthan gum (2.5%/2.5% w/w, dry basis) exhibited the best geometric accuracy. The shape was retained with appropriate gel formation characteristics and physical properties. The addition of sodium alginate and xanthan gum at suitable levels contributed to the formation of 3D-printed starch based products with technical feasibility for potential food applications. Mathematical model of the 3D printing process was established. The model explained the non-uniformity of velocity distribution in the flow channel due to the varied diameter, and such non-uniformity led to jet expansion during the 3D printing process.

Background Feijoa (Acca sellowiana) is native to South America and is recognised in some other parts of the world for its highly aromatic fruit. There has been increasing interest in developing feijoa for food product formulation and as fresh produce for consumption. Understanding the chemical composition and biological activities of different botanical parts of feijoa (fruit peel and flesh, leaf, and flower) provides a basis to support the current exploitation. Scope and approach This mini-review summarises the recent advances in chemical composition and biological activities of different botanical parts of feijoa (fruit, leaf, and bud). Properties of feijoa are compared with those of other fruits. Processing feijoa for food applications is also reviewed. Future research directions on how to better utilize this crop are suggested. Key findings and conclusions Fejioa contains a range of bioactive components such as phenolic acids and flavonoids, dietary fiber, vitamin C, potassium, and essential oils. These compounds contribute to a range of claimed health effects, including antioxidant, anti-inflammatory, and antimicrobial activities of feijoa extracts. Consumption of fresh feijoa fruit should be moderate due to the presence of a relatively high level of soluble oxalate. Overall, feijoa has great potential to be developed as a sustainable crop.

New Zealand sweetpotatoes (kumara) (Ipomoea batatas) represent under-utilized genetic resources for sweetpotato quality. In this report, starches from 7 New Zealand sweetpotato varieties with commercial significance were studied for swelling power, water solubility, rheological properties, gelatinization and retrogradation. Diversity in these physicochemical properties has been recorded among the starches. Pearson correlation analysis showed that some of the internal unit chain parameters of amylopectin such as the quantity of fingerprint B-chain and length of B-chains are significantly related with the swelling and gelation properties of the starch. Multiple structural/compositional factors contribute to the rheological and thermal behaviours of the starches. Some of the sweetpotato starches had certain rather similar physical properties as compared to maize and potato starches (1 genotype each) employed for comparison. This suggests that these sweetpotato starches may replace maize/potato starches for specific applications.

Konjac glucomannan (KGM) is a major polysaccharide from the corm of Amorphophallus konjac. Native KGM has limited uses and has been chemically/physically/enzymatically modified to expand the range of functional properties. This mini-review summarises the recent advances of modifying KGM for diverse food and nonfood applications, focusing on the chemical and physical modifications. The chemical methods include substitution, grafting, cross-linking, oxidation, and deacetylation, whereas the physical modifications are electrospinning, microfluidic spinning, γ-irradiation, extrusion, and electric field processing. The modified KGM has been used in a range of different applications, including biodegradable film, emulsion, medical and pharmaceutical material, encapsulation and controlled release, fish feed and functional food ingredient, separation medium, aerogel, liquid crystal, absorbent for removal of pollutants in waste water, and so on. These KGM-based products tend to be biodegradable, biocompatible, and non-toxic with improved functional performance.

Background Structure-property relationships of starch components remain a subject of research interest. In recent years, there has been increasing evidence revealing the importance of amylopectin internal structure in determining physicochemical properties of starch. The part between the sole reducing end and out branches of amylopectin forms the internal part of the molecule. It contributes to the formation of the amorphous lamellae of the granules. Scope and approach This mini-review focuses on the impact of amylopectin internal molecular structure on different physicochemical properties of starch. The properties include gelatinization, swelling power, amylose leaching, pasting, retrogradation, and digestibility of starch. The statistical approach to analyze the structure-property relationships of starch is also discussed. Related nomenclatures are described. Key findings and conclusions Amylopectin with a longer internal chain length tends to give more ordered packing of double helices in the granules with a higher thermal stability. A longer internal chain length of amylopectin also contributes to the formation of recrystallized amylopectin with a more ordered structure and higher thermal stability. The results summarised in this mini-review clearly show that the molecular structure of amylopectin internal part should be considered in order to better understand the complex structure-property relationships of starch components.

New Zealand Maori potatoes (Taewa) represent unique genetic resources for potato quality, though they are much underutilized. In this report, the composition and molecular structure of starches from 5 Maori potato varieties were studied. In particular, the internal unit chain composition of the amylopectins in the form of β-limit dextrins was highlighted. Starches from a commercial modern potato variety and a maize variety with normal amylose contents were employed for comparison. Genetic diversity in the amylose (e.g., 22.6% in Moemoe to 28.6% in Turaekuri) and phosphorus (5.4 mg/100 g in Turaekuri to 7.0 mg/100 g in Kowiniwini) contents as well as the molecule structure of the starches (e.g., external chain length of amylopectin ranged from 13.0 glucosyl residues in Turaekuri to 15.8 glucosyl residues in Karuparera) has been revealed. Maori potato amylopectins have the highest amount of long unit and internal chains and the lowest amount of these chains among amylopectins from different sources. Overall, Maori potato starch appeared to be structurally and compositionally similar to modern potato starch.

Background Native starches have limited applications and are commonly modified for desired properties. There has been increasing demand for physically and non-chemically modified starches from the market as consumers prefer “natural and healthy” food products. Among various physical means, electric field based techniques have been gaining a research focus for starch modifications during the last few years. Another trend is to produce modified starches using cleaner process. Electric fields of certain conditions can facilitate the “cleaner production” of food and industrial ingredients. Scope and approach This mini-review summarises the modifications of starches from different botanical sources by the electric field based techniques. The techniques are based on pulsed electric field, induced electric field, moderate electric field, and ohmic heating. Physicochemical properties, granular and molecular structures, applications of starch as affected by the electric field based modifications are reviewed. Structure-function relationships of starch as affected by the electric fields are discussed. Impact of electric fields on food systems rich in starch (e.g., flour) is also reviewed. Research gaps to better utilize these techniques for starch modifications are suggested. Key findings and conclusions Different electric field based methods greatly modify the starch physicochemical properties to different extents. Factors affecting the outcomes of the modifications include the starch type and concentrations, electrical conductivity, and electric field type, strength, and duration. Starch modification processes such as hydrolysis and substitutions can be efficiently optimized by applying electric fields. The functionalities of food systems rich in starch can also be modified by these techniques. It becomes evident that electric field based techniques have potential to be used in starch modifications to create a range of functionalities and to help meet the ever-rising market of clean label ingredients.

In this report, the amylose composition and molecular structure of starches from the core and outer pericarp of 3 golden kiwifruit varieties were characterised, using enzymatic and chromatographic techniques. Starches from the core tissues of kiwifruit tend to have higher amylose contents (by ∼3-5%) and longer unit chains of both amylopectins and their φ, β-limit dextrins (LDs) than those of the outer pericarp starches. The contents of short B-chains of the φ, β-LDs of amylopectins from the outer pericarp were higher (by ∼3%) than those of φ, β-LDs of the core amylopectins. Overall, the composition and structure of starches from the outer pericarp and core tissues of a golden kiwifruit were different. This study provides a structural basis to further investigate the starch degradation in kiwifruit, which may be of importance for the storage and eating quality of the fruit.

Quinoa (Chenopodium quinoa Willd.) has gained popularity worldwide largely due to the attractive nutritional profile. It also has much potential for food security due to the great genetic diversity. Starch is the main component of quinoa grain and makes up to 70% of the dry matter. The starch plays a crucial role in functional properties of quinoa and related food products. The starch granules are rather small (∼1-3μm) with relatively low amylose contents as compared with most of the other starches. Quinoa amylopectin has significant amounts of short chains and super-long chains. These unique features have generated research interest in using the starch for food and other applications such as creating Pickering emulsions. This review summarizes the present knowledge of the isolation, composition, granular and molecular structures, physicochemical properties, modifications, and applications of quinoa starch. It becomes obvious that this starch has great potential for food and nonfood applications.

Triticale (× Triticosecale Wittmack), a man-made cereal from wheat and rye hybridization, is mainly used as animal feed. In recent years, there has been increasing interest in utilising triticale for food production. Some chemical constituents (e.g., starch and non-starch polysaccharides) of triticale as well as the genetic variability in nutritional composition have been much studied. Various food and beverage products of triticale have been developed, including bakery products (e.g., bread and cookie), pasta, malt, spirit, yoghurt, and biodegradable and edible films. Focusing on the literatures from the last 5years, this mini-review summarises the recent advances in the nutritional composition and diverse food uses of triticale. There is a wide variation in the chemical composition of triticale, which suggests the potential of triticale asa cereal alternative for various food and beverage applications.