Effect Of Dry Heat Treatment Research Articles

Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment.

The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125-135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry.

Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal

Effects of dry-heat treatment on amylose content, hydration, structural and pasting properties of Kodo flour for application in breakfast cereal

Short-Term Effects Of Dry Heat Treatment (Fluidotherapy) In The Management Of Breast Cancer Related Lymphedema: A Randomized Controlled Study

BackgroundTo investigate whether fluidotherapy added to complete decongestive therapy (CDT) would provide additional contribution to edema reduction in patients with breast cancer related lymphedema (BCRL). Material and MethodsThirthy-two patients with unilateral BCRL were randomly divided into 2 groups: standard treatment with CDT only (Group 1) and CDT + fluidotherapy (Group 2). All patients underwent phase 1 CDT, which included manual lymphatic drainage, multilayer bandaging, supervised exercises and skin care for a total of 15 sessions, 5 times a week for 3 weeks. Only Group 2 received a total of 15 sessions application of fluidotherapy. Before and after CDT, patients were evaluated for extremity volumes and excess volumes, according to circumferencial measurements of the extremity. Arm pain was evaluated with Visual Analaogue Scale (VAS-Pain). ResultsSeventeen patients in Group 1 and 15 patients in Group 2 completed the study. Patients' demographic data and volume measurements were similar at the beginning of the treatment. Limb volumes of both groups were significantly reduced after treatment (P < .001 for both group). Pain significantly decreased (P = .001 for both group). No adverse reactions were recorded. The mean change in volume measurements and VAS-Pain scores of patients in CDT+fluidotherapy group before and after treatment were significantly higher than those in only CDT group (P = .028, P = .020 respectively). ConclusionFluidotherapy added to CDT reduced pain and edema severity more than standard CDT in the patients with BCRL. As a noninvasive, novel, and effective method, fluidotherapy may be a promising treatment modality for the treatment of lymphedema.

Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing

Effect of dry heat treatment of soy protein powder on aligned structure formation in soy protein-based food gels during freezing

Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes

This study aimed to investigate the impact of heat treatment on the molecular structure of starch and protein in wheat flour and to establish a correlation between the changes in molecular structure and the resulting effects on the pasting properties of the flour. Heat treatment increased the pasting viscosity and pasting temperature with the extent of heat-treated time and temperature. Moreover, the water absorption indexes, swelling power, and gelatinization enthalpy of heat-treated flour were higher than that of untreated flour, while the water solubility indexes were lower. The clustered starch granules and aggregated protein increased the particle size of flour after heat treatment. Additionally, heat treatment decreased the damaged starch content from 6.54% in native flour to 2.94% in treated flour (100 °C, 30 min), causing an increase in the short-range order structure and relative crystallinity of starch. The aggregated protein induced by heat owned the lower free sulfhydryl content and higher SDS-insoluble protein and β-sheet structure. The pasting properties variations were mainly correlated with the molecular structure changes of protein induced by heat. These results provided a theoretical basis for tailoring flour to produce wheat-based products with desired properties through the application of heat treatment technology.

Effect of Dry Heat Treatment on Seed Germination and Seedling Growth in Watermelon

Effect of Dry Heat Treatment on Seed Germination and Seedling Growth in Watermelon

Effect of air frying and baking on physicochemical properties and digestive properties of scallop (Patinopecten yessoensis) adductor muscle

In this study, the effects of dry heat treatments including air frying and baking on the physicochemical and digestive properties of proteins in scallop adductor muscle (SAM) were evaluated. After heat treatments, the proteins in SAM exhibited different degrees of oxidation, aggregation and degradation. For both heat treatments, the increase of carbonyl and dityrosine contents and the decrease of free sulfhydryl groups and surface hydrophobicity of proteins in SAM were observed along with increasing heat temperature. Meanwhile, with increasing heat temperature, there was a progressive transition from α-helix to β-sheet in protein secondary structure. However, the protein solubility first increased and then decreased with increasing temperature. Among which, the solubility of 160°C-treated samples was the highest, which were 21.02% and 20.32% for air frying and baking. The protein digestive properties which reflected by the degree of hydrolysis (DH), soluble amino groups and soluble peptides showed a trend of increasing first and then decreasing with increasing temperature. After gastrointestinal digestion, the DH, soluble amino groups and soluble peptides of 160°C-treated SAMs cooking by air frying were 69.96%, 61.14% and 39.33%, respectively, which were significantly higher than all other samples including the fresh ones. Correlation analysis showed that the protein digestive indexes were positively correlated with solubility, free sulfhydryl content and surface hydrophobicity, and negatively correlated with protein carbonyl content, dityrosine content and protein aggregation degree. These results provide evidence for knowing more about the effects of dry heat treatments on physicochemical and digestive properties of aquatic muscle food.

Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels

To explore the effect of the out-shell structure on dry heat modification efficiency on starch, chemical gelatinization technology was used to deshell the potato starch granules. The controlled shell-separated levels of approximately 10%, 30%, and 50% of the remnant were obtained. Further, starch samples were subjected to dry heat treatment (DHT), and the multi-structural, physicochemical, and digestibility properties were determined to investigate the shell separation process (SSP) effect on DHT. The results showed a rough and porous surface after SSP. Additionally, the larger ratio of long B chains (B2 and B3) and higher relative crystalline (RC) was revealed both in the superficial and core region of starch. Furthermore, after DHT, the solubility and amylose content were elevated, while the molecular weight, pasting viscosities, and enthalpy were reduced. Besides, DHT limited the accessibility of amylase to starch. Significantly, starch with a soft outer-shell structure exhibited a different trend after DHT than hard outer-shell, as evidenced by increased RC and slowly digested starch. These results may provide new insight into the structural arrangement within starch granules and expand the application of dry heat treatment.

Effects of Dry Heat Treatment on the Reduction of Main Food-Borne Bacteria on Alfalfa Seeds

Effects of Dry Heat Treatment on the Reduction of Main Food-Borne Bacteria on Alfalfa Seeds

Characterization of Sorghum Processed through Dry Heat Treatment and Milling

Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 140 °C) with three fractionation factors (S fraction &lt; 200 μm, M fraction 200–250 μm and, L fraction &gt; 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta.

Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics

This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p &lt; 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.

Effect of dry heat treatment between room temperature and 160 °C on surgical masks

The Covid-19 crisis has led to a high demand and use of surgical masks worldwide, causing risks of shortages and pollution. Therefore, decontamination of surgical masks could be an opportunity to reduce these risks.In our study, we applied dry heat to the masks for 15 min at different temperatures and studied the consequences of heat on surface chemistry and fiber morphology. We focus here on the effects of dry heat treatment on the masks and not on the verification of mask disinfection, which has been thoroughly studied in existing literature.The masks that were heated to 70 °C, 100 °C, 130 °C, 140 °C, 150 °C did not show significant changes at the nanometric scale and the standard deviation of the surface temperature of the worn masks is similar to that of the unheated control mask. However we show a slight heating altered the hydrophobicity of the surface, and induced a significative modification of the wetting angle of water droplets. The mask heated to 157 °C has a higher surface temperature standard deviation and fused fibers are observed by scanning electron microscopy. The mask heated to 160 °C melted and then hardened as it cooled making it completely unusable.

Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties

The effects of dry heat treatment and xanthan gum (XG) on the functional, gelatinization, and structural properties of chestnut starch (CS) were investigated. The results showed that the gelatinization viscosity including peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and setback viscosity (SB), viscoelasticity, gel strength and hardness of CS decreased after dry heat treatment, which were negatively correlated with the treatment time, but positively correlated with the addition of XG. X-ray diffraction (XRD) showed that gelatinization would destroy the crystal structure of CS gel. Scanning electron microscopy (SEM) showed that CS gel structure got uniform with the combination of dry heat treatment and XG. In vitro digestibility results showed that dry heat treatment with XG addition significantly increased the content of resistant starch (RS) of CS compared to those by dry heat treatment or added XG alone. These results indicate that the combination of dry heat treatment and XG is a potential physical technology for preparing RS, which were beneficial to prevent the incidence of type-II diabetes.

Effects of Dry Heat Treatment on Characteristics of Hydrophobically Modified Rice Starch and its Emulsification in Pickering Emulsion

AbstractThe effects of electric dry heat (EDH) and roast dry heat (RDH) on characteristics of octenyl succinic anhydride modified rice starches are investigated. The oil‐in‐water Pickering emulsions are prepared using EDH and RDH starch particles as stabilizers, the stability and interfacial structure of emulsions are evaluated. The results from scanning electron microscopy and Fourier transform infrared spectroscopy demonstrate that rice starches remain in granule structure, and no new absorption peaks are detected after heat treatments. The results of differential scanning calorimeter revealed that gelatinization temperatures (TO, TP, TC), and enthalpy (ΔHgel) have significant reductions after heat treatment (p &lt; 0.05). The starches remain an A‐type crystallite with increased in vitro digestibility, however the relative crystallinity decreases from 26.73% to 21.74%. The emulsions stabilized by starches of RDH treatments at 180 °C for 40 and 60 min have the maximum cream volumes, while the emulsions stabilized by EDH starches have no obvious effects. Confocal laser scanning microscopy indicates that the multiple‐modified starch particles adsorb at the oil–water interface and present a mechanical barrier to prevent droplets from merging, thus increasing the emulsion stability. The dry heat treatments coupling with hydrophobic modification may be a promising technique to produce starch‐based Pickering stabilizers.

Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance

The effects of dry-heat treatment (75 °C, 0–20 d) and guar gum (GG) composition on foaming properties and baking performance of egg white powder (EWP) were investigated. Rheological measurement showed that both dry-heat treatment and GG addition can improve the viscosity of EWP dispersion. The particle diameter of EWP dispersion decreased after dry-heat treatment, while hydrophobicity increased, indicating that the increased viscosity was caused by the enhanced hydrophobic interaction rather than particle induced steric hindrance. The sample undergoing 10 days of dry heating with GG addition performed the best foaming properties (foaming capacity 9.37 ± 0.26 mL/g and foaming stability 96 ± 1.56%). However, without GG addition, 10 days of dry heating just induced the foaming capacity and stability increasing from 5.17 ± 0.65 mL/g and 42.85 ± 2.90% to 6.96 ± 0.09 mL/g and 64.95 ± 3.04%, respectively. The sample EWP 10 + GG also exhibited the largest cake specific volume and uniform distribution of foams in cross section, which was observed in all three baking systems (low, middle and high sugar). In low sugar system, GG addition induced an increase in cake specific volume from 3.72 ± 0.02 mL/g to 4.55 ± 0.16 mL/g. The results revealed that combining dry-heat and GG addition can more effectively enhance foaming capacity and baking performance of EWP powder, providing guidance for its efficient application in baking industry.

Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starch.

The effects of dry heat treatment (DHT) on the structure and physicochemical properties of waxy potato starch were investigated. The scanning electron microscopy, polarized light microscopy, X-ray diffraction, pasting properties, differential scanning calorimeter, swelling power, solubility and in-vitro digestion were evaluated. The surface and cross-polarized crosses structure of all starches had variation. The type of crystallite of waxy potato starch was changed from B to B + A after DHT and promoted a reduction in relative crystallinity. The pasting temperature was reduced through DHT, but the peak viscosity was enhanced. The rapidly digestible starch (RDS) content of starch increased and resistant starch (RS) content of starch decreased after DHT.

Germination, Outgrowth, and Vegetative-Growth Kinetics of Dry-Heat-Treated Individual Spores of Bacillus Species.

DNA damage kills dry-heated spores of Bacillus subtilis, but dry-heat-treatment effects on spore germination and outgrowth have not been studied. This is important, since if dry-heat-killed spores germinate and undergo outgrowth, toxic proteins could be synthesized. Here, Raman spectroscopy and differential interference contrast microscopy were used to study germination and outgrowth of individual dry-heat-treated B. subtilis and Bacillus megaterium spores. The major findings in this work were as follows: (i) spores dry-heat-treated at 140°C for 20 min lost nearly all viability but retained their Ca2+-dipicolinic acid (CaDPA) depot; (ii) in most cases, dry-heat treatment increased the average times and variability of all major germination events in B. subtilis spore germination with nutrient germinants or CaDPA, and in one nutrient germination event with B. megaterium spores; (iii) B. subtilis spore germination with dodecylamine, which activates the spore CaDPA release channel, was unaffected by dry-heat treatment; (iv) these results indicate that dry-heat treatment likely damages spore proteins important in nutrient germinant recognition and cortex peptidoglycan hydrolysis, but not CaDPA release itself; and (v) analysis of single spores incubated on nutrient-rich agar showed that while dry-heat-treated spores that are dead can complete germination, they cannot proceed into outgrowth and thus not to vegetative growth. The results of this study provide new information on the effects of dry heat on bacterial spores and indicate that dry-heat sterilization regimens should produce spores that cannot outgrow and thus cannot synthesize potentially dangerous proteins.IMPORTANCE Much research has shown that high-temperature dry heat is a promising means for the inactivation of spores on medical devices and spacecraft decontamination. Dry heat is known to kill Bacillus subtilis spores by DNA damage. However, knowledge about the effects of dry-heat treatment on spore germination and outgrowth is limited, especially at the single spore level. In the current work, Raman spectroscopy and differential interference contrast microscopy were used to analyze CaDPA levels in and kinetics of nutrient- and non-nutrient germination of multiple individual dry-heat-treated B. subtilis and Bacillus megaterium spores that were largely dead. The outgrowth and subsequent cell division of these germinated but dead dry-heat-treated spores were also examined. The knowledge obtained in this study will help understand the effects of dry heat on spores both on Earth and in space, and indicates that dry heat can be safely used for sterilization purposes.

Effect of Dry Heat Treatment With Xanthan Gum on Physicochemical Properties of Different Amylose Rice Starches

High amylose (HA), medium amylose (MA), low amylose (LA) (amylose content = 37.85, 27.55, and 9.98%, respectively) rice starches are modified by dry heat treatment (130 °C) with xanthan gum (X). The physicochemical properties of dry heated xanthan‐rice starch samples (modified sample: HAX‐130, MAX‐130, and LAX‐130) are investigated and compared with native rice starches (HA, MA, and LA) and two controls including dry heated rice starch samples (control I: HA‐130, MA‐130, and LA‐130); xanthan‐rice starch mixed samples (control II: HAX, MAX, and LAX). Granule swelling of dry heated xanthan‐rice starch samples is restricted, and upon complete gelatinization, their granules’ edge still maintained visible when observed by means of hot‐stage microscopy. Furthermore, morphological analysis of modified samples exhibited that xanthan gum, visualized by methylene blue staining, is anchored to swollen granules and not dispersed upon cooking, which suggested that some interactions between xanthan gum and starch molecules induced by dry heat treatment. A relatively lower breakdown viscosity and higher final viscosity are obtained for dry heated xanthan‐rice starch samples, which implied that granule rigidity of native rice starches is improved by dry heat treatment with xanthan gum. Rheological analysis also demonstrated that storage modulus of modified samples, in particular low amylose rice starch (G′ = 70.7 and 528.3 Pa, at 95 °C for LA and LAX‐130, respectively), are significantly improved. This also could be another evidence for proving the modification of native rice starches happened upon dry heat treatment with xanthan gum.

Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch

The influence of dry heat treatment (DHT) of high amylose rice starch was investigated on starch digestibility and physical properties and their characteristics were compared through the PCA analysis. High amylose rice starch was prepared by DHT under different temperatures (110, 130, and 150°C) and times (0, 1, 2, and 4h). The gelatinization temperature and enthalpy decreased as temperature and time increased, revealing the change of semi-crystalline region. There were significant increases in gel strength and pasting viscosity above 130°C, whereas gel strength and pasting viscosity were reduced with increasing heating time. On in vitro starch digestibility of DHT starch gel, the rapidly digestible starch and predicted glycemic index of DHT starches were lower than those of native starch. Both the lowest predicted glycemic index and the highest gel strength was observed at 130°C for 1h. In the results of PCA analysis, the heating temperature was negatively correlated with in vitro starch digestibility as well as pasting viscosity and gel strength. These results demonstrated that DHT could be useful of enhancing the physical and nutritional properties of high amylose rice starch.

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

Egg white powder is widely used as a food ingredient instead of fresh eggs. Dry heat treatment plays an essential role in the processing of egg white powder to obtain its excellent functionalities. In this study, the effect of dry heat treatment on egg white protein (EWP) was evaluated by determining its physicochemical properties and in vitro pepsin digestion. The results indicated that dry heat treatment reduced EWP thermal stability and tryptophan fluorescence and increased its surface hydrophobicity. SDS-PAGE revealed that abundant soluble aggregates formed during dry heating, and these aggregates could be digested by pepsin. The digestibility of dry-heated EWP was better than for untreated EWP, and the essential amino acid and low-molecular-weight peptide (Mw < 1 kDa) contents increased with increasing dry heating time. In vitro digests of EWP that were dry heat treated for 9–15 days exhibited excellent antioxidant properties.