@article{schmidt_ozturk_young_bugusu_li_claddis_mohamedshah_ferruzzi_hamaker_2023, title={Formation of cereal protein disulfide-linked stable matrices by apigeninidin, a 3-deoxyanthocyanidin}, volume={404}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2022.134611}, abstractNote={The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide interchanges, we hypothesized that added apigeninidin (a 3-deoxyanthocyanidin) will form matrices in a non-matrix-forming cereal (corn). A model system using ovalbumin determined apigeninidin as a polymerizing agent. Starch digestion and microstructure of cereal porridges from yellow corn with and without added apigeninidin, commercial blue corn, and white sorghum were examined. Apigeninidin addition promoted protein matrices in yellow corn and attenuated initial starch digestion rate that was related to matrix formation rather than α-amylase inhibition. Blue corn with 3-deoxyanthocyanidins formed protein matrices with similar lower overall starch digestibility as sorghum. Promoting matrix formation in cereal-based foods with 3-deoxyanthocyanidins may be a strategy to modulate starch digestion rate.}, journal={FOOD CHEMISTRY}, author={Schmidt, Leigh C. R. and Ozturk, Oguz K. and Young, Jennifer and Bugusu, Betty and Li, Min and Claddis, Dennis and Mohamedshah, Zulfiqar and Ferruzzi, Mario and Hamaker, Bruce R.}, year={2023}, month={Mar} }
 @article{hayes_mohamedshah_chadwick-corbin_hoskin_iorizzo_lila_neilson_ferruzzi_2022, title={Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models}, volume={13}, ISSN={["2042-650X"]}, url={https://doi.org/10.1039/D2FO00051B}, DOI={10.1039/d2fo00051b}, abstractNote={Insights into food matrix factors impacting bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetable ingredients are essential to understanding their ability to promote health.}, number={7}, journal={FOOD & FUNCTION}, publisher={Royal Society of Chemistry (RSC)}, author={Hayes, Micaela and Mohamedshah, Zulfiqar and Chadwick-Corbin, Sydney and Hoskin, Roberta and Iorizzo, Massimo and Lila, Mary Ann and Neilson, Andrew P. and Ferruzzi, Mario G.}, year={2022}, month={Mar} }
 @article{mohamedshah_hayes_chadwick-corbin_neilson_ferruzzi_2022, title={Bioaccessibility, gut microbial metabolism and intestinal transport of phenolics from 100% Concord grape juice and whole grapes are similar in a simulated digestion and fecal fermentation model}, volume={3}, ISSN={["2042-650X"]}, DOI={10.1039/d1fo04226b}, abstractNote={Phenolic rich 100% grape juice has been associated with many health benefits, but its place in dietary guidance is controversial relative to whole fruit.}, journal={FOOD & FUNCTION}, author={Mohamedshah, Zulfiqar and Hayes, Micaela and Chadwick-Corbin, Sydney and Neilson, Andrew P. and Ferruzzi, Mario G.}, year={2022}, month={Mar} }
 @article{mohamedshah_chadwick-corbin_wightman_ferruzzi_2020, title={Comparative assessment of phenolic bioaccessibility from 100% grape juice and whole grapes}, volume={11}, ISSN={["2042-650X"]}, url={https://doi.org/10.1039/D0FO00792G}, DOI={10.1039/d0fo00792g}, abstractNote={Concord and Niagara grape juice have comparable or greater absolute bioaccessibility of major classes of phenolic compounds compared to masticated whole grapes.}, number={7}, journal={FOOD & FUNCTION}, publisher={Royal Society of Chemistry (RSC)}, author={Mohamedshah, Zulfiqar and Chadwick-Corbin, Sydney and Wightman, JoLynne D. and Ferruzzi, Mario G.}, year={2020}, month={Jul}, pages={6433–6445} }
 @misc{ferruzzi_kruger_mohamedshah_debelo_taylor_2020, title={Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals}, volume={96}, ISSN={["1095-9963"]}, DOI={10.1016/j.jcs.2020.103126}, abstractNote={Developments in genetics, agronomics and processing has positioned staple cereals as important sources of iron, zinc and provitamin A (pVA) carotenoids for nutritionally vulnerable populations. Significant effort has been placed on understanding the bioavailability of these micronutrients from cereal foods, including the exploration of underlying mechanisms by which their bioavailability can be modified. While micronutrient bioavailability is preferably assessed in clinical trials, relevant in vitro digestion and intestinal cell culture models have been applied to study effects of genetic, agronomic, post-harvest and food processing on micronutrient bioavailability. This review (1) critically assesses the application of in vitro models in the exploration of mechanisms associated with iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereal foods, and (2) identifies remaining gaps in order to frame future strategies to improve the nutritional impact of cereal foods.}, journal={JOURNAL OF CEREAL SCIENCE}, author={Ferruzzi, Mario G. and Kruger, Johanita and Mohamedshah, Zulfiqar and Debelo, Hawi and Taylor, John R. N.}, year={2020}, month={Nov} }
 @article{pico_xu_guo_mohamedshah_ferruzzi_martinez_2019, title={Manufacturing the ultimate green banana flour: Impact of drying and extrusion on phenolic profile and starch bioaccessibility}, volume={297}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2019.124990}, abstractNote={Use of banana flours as functional ingredients is growing due to their nutritional benefits derived from phenolics and dietary fiber. However, the effect oven-drying, freeze-drying and extrusion on the phenolic compounds or starch digestibility is not understood. In this work, phenolic acids (gallic acid, caffeic acid), flavan-3-ols (epicatechin, catechin) and flavonols (quercetin-3-O-glucoside and myricetin) were quantified in banana flour processed by different methods. Epicatechin, the most abundant phenolic in all flours (up to 1.93 mg/100 g), was significantly reduced during thermal processing (oven-drying and extrusion). Meanwhile, phenolic acids and flavonols were found to be more thermally stable. Thus, oven-drying and extrusion generally improved the extractability of phenolic acids and flavonols. Freeze-drying resulted in native flours with significantly higher insoluble dietary fiber (up to 43.3%), although the digestible starch fraction was digested more rapidly than the oven-dried counterpart.}, journal={FOOD CHEMISTRY}, author={Pico, Joana and Xu, Kang and Guo, Mengmeng and Mohamedshah, Zulfiqar and Ferruzzi, Mario G. and Martinez, Mario M.}, year={2019}, month={Nov} }