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Summary: Noodles are a popular staple food for many Asian populations. This study aimed to explore the effects of different resting temperatures (15, 25, 35, 45 °C) and humidity (65%, 75%, 85%, 95%) on the quality of long‐life noodles (LL noodles) by considering the moisture migration and microstructure of gluten network in dough sheets. According to results, at resting conditions (25 °C and 95% relative humidity), the dough sheet exhibited a shorter transverse relaxation time of tightly bound water (T21) and higher relative content (A21), which facilitated a tight combination between other components and water molecules. Additionally, a dense and uniform distribution of gluten network was achieved at 25 °C and 95%, due to a reduction in average length and width of gluten network lines, as well as to increased branching rate. Therefore, LL noodles were endowed with a lower cooking loss rate and higher water absorption rate, and the texture properties including chewiness, hardness, smoothness and elasticity were at optimal level. The present work demonstrated the possibility of using a resting at 25 °C and 95% humidity to enhance the uniformity of gluten network and texture of dough sheets and significantly improved the texture properties of LL noodles. [ABSTRACT FROM AUTHOR]

Summary: Barley has played a critical role in mankind civilisation. Despite being underexploited, highland barley (HB) is an economical crop demonstrating superior nutritional and health benefits compared to most common cereals. In recent years, germination has drawn a great attention because of its ability to increase nutrients in grains. This review aimed to elucidate the implication of germination in improving the qualities of HB. Because of germination, amelioration in nutrients and digestibility was observed in germinated HB (GHB) than ungerminated HB, due to activation of various enzymes. An increase in polyphenols and antioxidant activity was achieved in GHB. GHB‐based products exhibited better water‐holding capacity, water solubility index, oil‐holding capacity, sensory attributes and cooking time. However, excessive germination may have negative impact on starch‐protein network, which might be detrimental during food processing. Overall, controlled‐germination could be a viable approach to improve the digestibility, palatability, acceptability and shelf‐life of HB‐based products. [ABSTRACT FROM AUTHOR]

Curcumin (Cur) considered as a golden nutraceutical, is emerging as one of bioactive compounds demonstrating the most promising biological activities, including antioxidant, antibacterial, anti-inflammatory, anticancer. It is also used for coloring and seasoning in foods. However, Cur applications are limited due to factors like low aqueous solubility, poor colloidal stability and bioavailability. Extensive efforts were made using pure zein (Ze) to develop nanoparticles (NPs) for encapsulation of Cur to overcome the aforementioned issues. Nevertheless, zein nanoparticles (ZeNPs) have limitations related to their instability to neutral pH and rapid degradation by gastric proteases. Thus, the combination between Ze and different biopolymers to produce zein nanocomposites (ZeNCs) for improving the stability of ZeNPs were scrutinized in this study. The mass ratio of Ze/polymer played a critical in the formation and stability of ZeNCs. Electrostatic attraction, hydrogen bonding and intermolecular interaction were responsible for ZeNCs formation. High encapsulation efficiency (EE), storage stability, solubility, bioaccessibility, intestinal permeability and antioxidant activity (AA) for Cur were achieved in ZeNCs compared to ZeNPs. ZeNCs did not show toxicity towards normal NCM460 and 293 cells, but potent anticancer activity against MCF-7, HepG2, Hela, and HCT 116 cells. ZeNCs displayed potential applications in different food matrices. [ABSTRACT FROM AUTHOR]

Traditionally, diverse natural bioactive compounds (polyphenols, proteins, fatty acids, dietary fibers) are used as inhibitors of starch digestive enzymes for lowering glycemic index (GI) and preventing type 2 diabetes mellitus (T2DM). In recent years, organic nanomaterials (ONMs) have drawn a great attention because of their ability to overcome the stability and solubility issues of bioactive. This review aimed to elucidate the implications of ONMs in lowering GI and as encapsulating agents of enzymes inhibitors. The major ONMs are presented. The mechanisms underlying the inhibition of enzymes, the stability within the gastrointestinal tract (GIT) and safety of ONMs are also provided. As a result of encapsulation of bioactive in ONMs, a more pronounced inhibition of enzymes was observed compared to un-encapsulated bioactive. More importantly, the lower the size of ONMs, the higher their inhibitory effects due to facile binding with enzymes. Additionally, in vivo studies exhibited the potentiality of ONMs for protection and sustained release of insulin for GI management. Overall, regulating the GI using ONMs could be a safe, robust and viable alternative compared to synthetic drugs (acarbose and voglibose) and un-encapsulated bioactive. Future researches should prioritize ONMs in real food products and evaluate their safety on a case-by-case basis. [ABSTRACT FROM AUTHOR]

The purpose of this study was to elucidate the effects of two‐stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of dough sheets, gluten network, and microstructure of cooked noodles. After two‐stage resting, the extensibility of dough sheets, the contents of glutenin macro polymer (GMP), and disulfide bonds (S‐S) increased significantly (p <.05), whereas the content of sulphydryl group (‐SH) significantly declined. From the perspective of microstructure, the average length and width of dough sheets protein experienced a significant reduction (p <.05); however, the branching rate, the number of protein lines, and the total length of the protein lines significantly increased (p <.05). Furthermore, the average network line length and width of cooked noodles were significantly reduced as the branching rate rose (p <.05); meanwhile, the number of holes significantly increased while the average area significantly decreased (p <.05). Overall, the two‐stage resting has improved the quality of dried noodles and contributed to a more uniform and compact gluten network distribution. [ABSTRACT FROM AUTHOR]

Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g−1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g−1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour. [ABSTRACT FROM AUTHOR]

In comparison to conventional encapsulation methods of phenolic compounds (PCs), pH-driven method is green, simple and requires low energy consumption. It has a huge potential for industrial applications, and can overcome more effectively the aqueous solubility, stability and bioavailability issues related to PCs by changing pH to induce the encapsulation of PCs. This review aims to shed light on the use of pH-driven method for encapsulating PCs. The preparation steps and principles governing pH-driven method using various carriers and delivery systems are provided. A comparison of pH-driven with other methods is also presented. To circumvent the drawbacks of pH-driven method, improvement strategies are proposed. The essence of pH-driven method relies simultaneously on alkalization and acidification to bind PCs and carriers. It is used for the development of nanoemulsions, liposomes, edible films, nanoparticles, nanogels and functional foods. As a result of pH-driven method, PCs-loaded carriers may have smaller size, high encapsulation efficiency, more sustained-release and good bioavailability, due mainly to effects of pH change on the structure and properties of PCs as well as carriers. Finally, modification of wall materials and type of acidifier are considered as efficient approaches to improve the pH-driven method.