Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

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    Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study
    (Elsevier B.V., 2023-06-26) Apinanthanuwong G; Aumasa T; Ogawa Y; Singh J; Panpipat W; Donlao N
    The stability of tea catechin is influenced by various factors such as tea types, pH and digestive processes. The study aimed to investigate the effect of different tea types on the stability of tea catechin and their impact on starch digestibility and glycemic response to different types of cooked rice. Cooked rices were co-digested with green tea, oolong tea and black tea, and the catechin profiles were correlated with the inhibition of enzymatic digestion. The findings revealed that the green tea exhibited to be the most potent inhibitory effect on starch digestion. In addition, due to its highly porous structure, glutinous rice showed a higher starch hydrolysis rate and glycemic index than jasmine rice. The estimated glycemic index (eGI) of cooked jasmine rice co-digested with green, oolong, and black teas were 61.95 ± 1.07, 64.62 ± 1.12, and 67.14 ± 0.87, respectively, while eGI values of cooked glutinous rice were 77.55 ± 1.15, 79.98 ± 0.98, 81.45 ± 0.75, respectively. The findings indicates that epigallocatechin (EGC) achieves the highest stability. Overall, the results provided compelling evidence that tea types and rice structure affect the regulation of starch digestion and eGI of cooked rice.
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    Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat
    (Elsevier Ltd, 2024-03-15) Kaur R; Gupta TB; Bronlund J; Singh J; Kaur L
    Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (-12 mV and -10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.
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    Effect of curcumin supplementation on exercise-induced muscle damage: a narrative review
    (Springer-Verlag GmbH Germany, part of Springer Nature, 2022-07-13) Nanavati K; Rutherfurd-Markwick K; Lee SJ; Bishop NC; Ali A
    Curcumin, a natural polyphenol extracted from turmeric, is a potent antioxidant and anti-inflammatory agent. In the past few decades, curcumin's ability to impact chronic inflammatory conditions such as metabolic syndrome, arthritis, and cancer has been widely researched, along with growing interest in understanding its role in exercise-induced muscle damage (EIMD). EIMD impacts individuals differently depending on the type (resistance exercise, high-intensity interval training, and running), intensity, and duration of the exercise. Exercise disrupts the muscles' ultrastructure, raises inflammatory cytokine levels, and can cause swelling in the affected limb, a reduction in range of motion (ROM), and a reduction in muscular force-producing capacity. This review focuses on the metabolism, pharmacokinetics of various brands of curcumin supplements, and the effect of curcumin supplementation on EIMD regarding muscle soreness, activity of creatine kinase (CK), and production of inflammatory markers. Curcumin supplementation in the dose range of 90-5000 mg/day can decrease the subjective perception of muscle pain intensity, increase antioxidant capacity, and reduce CK activity, which reduces muscle damage when consumed close to exercise. Consumption of curcumin also improves muscle performance and has an anti-inflammatory effect, downregulating the production of pro-inflammatory cytokines, including TNF-α, IL-6, and IL-8. Curcumin may also improve oxidative capacity without hampering training adaptations in untrained and recreationally active individuals. The optimal curcumin dose to ameliorate EIMD is challenging to assess as its effect depends on the curcumin concentration in the supplement and its bioavailability.