The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes

Yiqing Zhu; Luman Sang; Sameh Sharafeldin; Liangxing Zhao; Rui Chen; Chao Wang; Yong Xue; Qun Shen

doi:10.1016/j.foodchem.2024.142267

The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes

Food Chem. 2025 Feb 28:466:142267. doi: 10.1016/j.foodchem.2024.142267. Epub 2024 Nov 27.

Authors

Yiqing Zhu¹, Luman Sang¹, Sameh Sharafeldin², Liangxing Zhao¹, Rui Chen¹, Chao Wang³, Yong Xue¹, Qun Shen⁴

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China.
² College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Department of Food and Dairy Sciences and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt.
³ College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China. Electronic address: [email protected].
⁴ College of Food Science and Nutritional Engineering, China Agricultural University, National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China. Electronic address: [email protected].

PMID: 39631132
DOI: 10.1016/j.foodchem.2024.142267

Abstract

The production of high-quality gluten-free whole-millet cakes presents significant challenges to the food industry. This research examined the impact of chitosan oligosaccharides (COS) on the structural properties and shelf life of whole-millet cakes. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that hydrogen bonding between COS and millet starch reduced the relative crystallinity of the cakes. Increased concentrations of COS were associated with a reduction in free water migration within the system, thereby enhancing water retention capacity. A suitable concentration of COS contributed to a more continuous protein network structure, preserving the internal integrity of the cakes. At a COS concentration of 0.8 %, minimal changes were observed in color, hardness, springiness, and moisture loss during storage. Furthermore, the incorporation of COS extended the shelf-life of the cakes by 3-6 days. These findings suggest that COS enhances the quality and storage stability of gluten-free food products.

Keywords: Chitosan oligosaccharides; Gluten-free cakes; Millet starch; Network structure; Storage stability.

MeSH terms

Chitosan* / chemistry
Food Storage*
Millets* / chemistry
Oligosaccharides* / chemistry

Substances

Chitosan
Oligosaccharides