Charles S Brennan

Charles S Brennan
RMIT University | RMIT · School of Science

About

361
Publications
133,261
Reads
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10,310
Citations
Introduction
Professor Charles Brennan is the Dean of Science at RMIT university Melbourne Australia. He is also a chair Professor at South China University of Technology. He is the editor in chief to the International Journal of Food Science and Technology, Journal of Food Processing and Preservation, as well as the International Journal of Molecular Sciences. He has an extensive expertise in the manipulation of food structure - function -human nutrition.
Additional affiliations
September 2011 - September 2020
Lincoln University New Zealand
Position
  • Managing Director
July 2008 - September 2011
Manchester Metropolitan University
Position
  • Head of Department
June 2004 - August 2008
Massey University
Position
  • Head of Department

Publications

Publications (361)
Article
The much publicised global trend in rising levels of obesity and diabetes has refuelled interest in the dietary intake of the macronutrients (fat, protein, and carbohydrates) necessary to maintain the state of normalcy (good health) of an individual. Both scientific and public attention have focused on the dietary mediation of chronic health syndro...
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There is inconsistency between current in vitro digestion methods with regard to accommodation of a (salivary) α-amylase exposure during the oral phase. The effect of a salivary α-amylase pre-exposure on subsequent in vitro starch digestion curve profiles for various foods was investigated. Foods were chewed, expectorated and the boluses left to re...
Article
A novel strain of Lactobacillus plantarum DMDL 9010 (CGMCC No. 5172) was isolated from naturally fermented mustard. The potential cholesterol reduction effects of this strain were investigated using an in vivo model. The results showed that L. plantarum DMDL 9010 at a dose of 109 cells per day significantly reduced (P ≤ 0.05) serum total cholestero...
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The application of sugar replacers used in bakery products is of growing interest to the food industry, as it provides the possibility of delivering products with reduced energy and sugar. The aim of this study was to investigate the textural properties and glycaemic responses of muffins made using stevianna and inulin. Two levels of sugar replacer...
Article
In this study, a partial substitution of durum wheat semolina with three different species of mushrooms (white button, shitake and porcini) was undertaken to increase the nutritional value of the pasta. The cooking properties and textural characteristics of the pasta produced were also determined. The results showed that the addition of mushroom po...
Article
The mechanism of protein denaturation of frozen surimi enriched with soluble soybean polysaccharides (SSPS) was investigated. Near‐infrared (NIR) and hyperspectral imaging (HSI) technology was used to predict the protein denaturation. The fresh grass carp surimi were divided into four groups with SSPS additions of 0%, 1%, 3% and 5%, respectively, w...
Article
A Roselle extract was used in spray drying encapsulation with three different wall materials (soy protein isolate, gelatin and β‐cyclodextrin) and combinations of those. The encapsulation efficiency, thermal stability and microstructural evaluation of the encapsulated powder were further analyzed. The results showed that encapsulation efficiency of...
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Background Animal products are sources of highly bioavailable proteins and make a significant contribution to human nutrition and wellbeing. Ultrasonication can induce favourable non-thermal effects in food matrices and this has led to a recent increase in its use in the food industry and related research. In addition to prospective improved qualit...
Article
This study aimed to develop novel gluten-free snacks from rice flour, cowpea and whey protein concentrate (WPC) enriched with bioactive and antioxidant properties. The effects of extrusion on bioactive compounds (sucrose-galactosyl oligosaccharides, insoluble dietary fibre, resistant starch, phytic acid, trypsin inhibitory activity), protein digest...
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The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C and ground to develop a powder-based intermediate product. All beef-lung powder (BLP) samples dried at different temperatures showed a 300% water-binding capacity. Drying temperature...
Article
Micro-nano-bubbles (MNBs) are gaseous structures, either single gas or mixed gases, with diameter from micron to nanometer, which have extensive uses in environmental management, cleaning, and biomedicines. MNBs have received much attention in recent years for their unique physicochemical characteristics, including large specific surface area, long...
Chapter
The fish processing industry generates more than 60% of fish waste material, including skin, heads, and viscera. This has a considerable impact on the environmental pollution and disposal problem, and these waste materials are low market value products such as fish meal and fish silage. These waste materials are a potential source of protein. Owing...
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Purpose Considering the importance of involvement in experience, this paper aims to understand what factors lead to enduring involvement and how this type of involvement influences the food experience of tourists in the restaurant context. Design/methodology/approach Twenty tourists who had a dining experience in the restaurants of Queenstown, New...
Article
The inhibition mechanism of buckwheat phenolics on in vitro starch digestion was investigated using extruded noodles with buckwheat starch and phenolic extract (0.50%–2.00%). The cooking quality and reducing sugar released during in vitro digestion were studied, and the extractable phenolic content along digestion was also monitored to reveal a dos...
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The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres, and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and...
Chapter
Meat co-products are rich source nutrients and have been part of human diet for decades. Only few decades back, the consumption of meat co-products declined among youth and western countries. The use of meat co-products can be considered as a good strategy toward a sustainable food production as it diverts high quality protein source into the food...
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Natural betalains can be potential food additives because of their antioxidant activities, but they have poor thermal stability. In this study, betalains were extracted from red dragon fruit peel, and then encapsulated with maltodextrin by ultrasound method to increase the physicochemical properties of betalains microcapsules. The encapsulation eff...
Article
β‐Carotene (BC), an important precursor of vitamin A (VA), possesses antioxidant activity but is fat‐soluble and has low bioavailability. In previous in vitro assays evaluating antioxidant and 2,2′‐azobis(2‐amidinopropane) dihydrochloride (AAPH) free radical scavenging, both BC and VA showed a strong ability to scavenge radicals and protected cells...
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Red pitaya (Hylocereus polyrhizus, red pulp with pink peel), also known as dragon fruit, is a well-known species of pitaya fruit. Pitaya seeds and peels have been reported to exhibit higher concentrations of total polyphenols, beta-cyanins and amino acid than pulp, while anthocyanins (i.e., cyanidin 3-glucoside, delphinidin 3-glucoside and pelargon...
Article
Ready‐to‐eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea : WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control...
Article
The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increase...
Article
We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed...
Article
An alkaline extraction method has been used in many studies to extract total protein from cereal samples. Wheat bran protein concentrate (WBPC), oat bran protein concentrate (OBPC), and barley protein concentrate (BPC) were prepared by alkaline extraction and isoelectric precipitation to study their functional and nutritional properties. The three...
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Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), t...
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This research aimed to extract mucilage polysaccharides (MP) from Amanita hemibapha subspecies javanica (Corner and Bas), and further fractionate them using anion-exchange chromatography, yielding two fractions (MPF1 and MPF2). The crude extract, and fractions mainly consisted of carbohydrates (83.5–93.2%) with minor amounts of proteins (5.40–7.20%...
Article
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that no...
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Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric o...
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In this study, three component mixtures (TCM) were prepared by rapid visco analyser with wheat starch (WS), 15% of cod oil (CO), salmon oil (SO), coconut oil (CONT) and 10% wheat gluten (WG). The effect of the different inclusions on the physicochemical, structural and in vitro enzymatic properties of starch were evaluated, and the mechanisms invol...
Article
Phenolic compounds have been shown to deliver numerous health benefits. Research has also shown that starch and phenolic compounds interact. This study aimed to investigate the effects of blackcurrant and strawberry powder on the physicochemical and in vitro predicted glycaemic response of sweet potato and potato starches. Sweet potato, or potato,...
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Psyllium seed husk (PSH) is a soluble dietary fibre with interesting health benefits, including reduction in blood glucose level in subjects with type 2 diabetes. Its supplementation in pasta represents a challenge due to a negative impact of high PSH levels on product acceptability. The aim of this work was to investigate the effects of the substi...
Article
Incorporation of bioactive containing fruits and/or vagetables into carbohydrate‐rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch, and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical an...
Article
We characterized the formation and dynamic changes in the main aroma compounds produced during the manufacturing process of Jinxuan and Qingxin oolong tea. Thirty‐five aroma compounds were investigated. Subsequent principal component and cluster analyses showed that the fresh leaves, spread leaves, and rocked leaves of the two varieties of tea were...
Article
This study aimed to investigate the effects of pulsed electric field (PEF), ultrasound (US), and combined pretreatments (PEF-US) on mass transfer, rehydration capacity, microstructure, and nutritional quality of shiitake mushrooms (Lentinus edodes). The results indicated that pretreatments could accelerate mass transfer during the hot-air drying pr...
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The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60-100%) for 10-40 min in an ultrasonic bath with the rise of antioxidant activities (p ≤ 0.05) proportional to th...
Article
Nutritional values in five cultivars of Elaeagnus mollis Diels seeds were evaluated. The profiles of fatty acids in samara oil (SO1 to SO5), extracted from five cultivars of Elaeagnus mollis Diels seeds were identified by GC-MS. Two extraction technologies, supercritical fluid carbon dioxide (SF-CO2) and Soxhlet extraction were also compared. A hig...
Article
New Zealand (NZ) has a high rate of reported campylobacteriosis cases. Cross-contamination in home kitchens during poultry handling is considered the main factor in campylobacteriosis transmission. The main aim of this study was to measure NZ consumers' food safety awareness and self-reported food safety practices associated with handling raw poult...
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The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and colour), nutritional (amino acid content, protein and starch digestibility), and nutraceutical (total phenolic content (TPC) and...
Article
Nutritional values in five cultivars of Elaeagnus mollis Diels seeds were evaluated. The profiles of fatty acids in samara oil (SO1 to SO5), extracted from five cultivars of Elaeagnus mollis Diels seeds were identified by GC-MS. Two extraction technologies, supercritical fluid carbon dioxide (SF-CO2) and Soxhlet extraction were also compared. A hig...
Article
Full-text available
Reducing food waste is a priority to move towards more sustainable food systems. Since agro‐food by‐products are often rich in healthy compounds, such as fibre, phytochemicals, protein, fatty acids, vitamins, and minerals, the waste valorization could move through their transformation into ingredients useful for the formulation of functional foods....
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This study investigates the logistics and economics of local food production for modeling active living. The data collected from selective groups of respondents in Khunyuam dale regarding Thailand's cost of living, demographics, food products, transport geography, and outbound logistics served as empirical evidence. A unique tiger bean was reviewed...
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Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder co...
Article
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients – cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta’s nutrition...
Article
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions...
Article
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In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin...
Article
Cereal foods supplemented with fruit ingredients have attracted the attention of consumers due to their bioactive compounds which confer health promoting effects. In this study, oat bran was mixed with 0%, 10%, 15% and 25% (w/w) of blueberry or blackcurrant powder, to form blueberry and blackcurrant enriched oat bran pastes. Pasting properties, col...
Article
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The aim of this study was to enhance the nutritional value and the functional characteristics of muffins by enriching with chickpea protein isolate, while keeping their rheological characteristics. Chickpea Protein isolate (CPI) was prepared by alkaline solubilization (pH 11), followed by isoelectric precipitation at pH 4.5. SDS-PAGE revealed three...
Article
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with sodium caseinate (NaCas) through spray- and freeze-drying strategies. The effects of encapsulation strategies and addition of BC on the proximal compositions, colour profiles, and nutritional properties (including total phenolic content, antioxidant capacity...
Article
In this study, mushroom stems were separated from the fruiting body of two edible mushrooms, white button mushroom (WB, Agaricus bisporus) and oyster mushroom (OY, Pleurotus ostreatus), and their functionalities were compared in wheat flour noodles at fortification levels of 5, 10, 15%. The inclusion of WB led to higher protein content than OY, whi...
Article
The practical application of protein ingredients in the preservation of bioactive compounds are of research interest. In this study, an aqueous solution of sodium caseinate was combined with blackcurrant concentrate to produce novel protein ingredients using spray‐drying and freeze‐drying techniques. High performance liquid chromatography results s...
Article
Background Rice bran protein hydrolysates (RBPHs) are peptides hydrolysed by different enzymes on rice bran protein (RBP). Protein hydrolysis cleaves storage proteins at either C-terminal or N-terminal of peptide bonds producing unique peptide sequences with various nutritional and functional properties as well as amino acids with aromatic, hydroph...
Article
Spray-drying and freeze-drying strategies were used to obtain novel protein powders from an aqueous combination of sodium caseinate and blackcurrant concentrate. The powders differed in physical and functional properties. The effects of incorporating these different novel protein powders into a cookie recipe at a replacement level of 0%, 5%, 10%, a...
Article
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Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio...
Article
Vegetable oils are increasingly replacing animal fats in diets, but malondialdehyde (MDA), a peroxidation product of these oils, has been regarded as toxic; this necessitated investigation of MDA formation during consumption. This study investigated MDA formation in four vegetable oils during frying French fries (FF) and fried chicken breast meat (...
Article
Milk whey can interact with polyphenols leading to the formation of protein-polyphenol complexes. Whey protein isolate (WPI) was combined with blackcurrant concentrate (BC) using spray-drying (SWB) and freeze-drying (FWB) techniques. In this study, SWB and FWB were incorporated into a cookie dough, replacing 5%, 10% and 15% of flour to evaluate the...
Article
A solution of whey protein isolate was combined with blackcurrant concentrate via spray-drying and freeze-drying techniques separately to develop novel protein ingredients, (SWB and FWB). Chemical compositions, colour profiles, total anthocyanin content and encapsulation efficacy of the protein ingredients were evaluated. An in vitro digestion proc...
Article
Background: Nowadays scientific communities and food manufacturers are interested in bringing natural compounds , such as dietary phenolics, to consumers demanding health benefits. A high protein, but low-carbohydrate and low-fat diet is becoming a trend worldwide. Bovine whey proteins are appreciated protein ingredients. Dietary phenolics sourced...
Article
Yogurt preserves as well as enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological, and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic Lactobacillus rhamnosus (LGG) and traditional fermentation strains S...
Article
The objective of the current review is to systematically investigate health‐promoting manipulating effects of fruits and vegetables (F&V) on the gut microbiota. The function of gut microbes was found to promote health effects in the host by scavenging free radicals, modulating immune system, alleviating obesity and diabetes. Masters that manipulate...
Article
These are the results of polyphenols, anthocyanins and tannins extraction from five grape pomaces at 50℃. Polyphenols were extracted from five kinds of New Zealand grape pomace (Sauvignon Blanc, Pinot Gris, Gerwurztraminer, Merlot and Pinot Noir) at 30, 50 and 70 °C in an ultrasonic generator. The extraction kinetics for total phenol, anthocyanin a...
Article
Yoghurt‐flavoured bases have many applications in food industry, but the poor stability in the volatile compounds limits their applications. This study was to select proper wall materials (chitosan, β‐cyclodextrin, OSA and maltodextrin) to encapsulate yoghurt‐flavoured base and improve its stability. Chitosan was used as the encapsulation material,...
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Oxidative and structural characteristics of protein in beer. Oxygen is contributing to the deterioration of the beer and shortening the shelf‐life of the packaged product. The effect of dissolved oxygen (DO) on oxidative and structural characteristics of protein in beer during forced ageing was examined. Results showed that increased DO decreased o...
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Consumers are being encouraged to increase their protein and fibre consumption through convenient and healthy food products. Six samples of extruded rice snacks were developed by substituting rice flour with cowpea flour and whey protein concentrate (WPC). Texture and colour were assessed instrumentally, and sensory analysis was conducted by an unt...
Article
L‐lactic acid is an important organic acid widely used in pharmaceutical, food and textile industries. Bacillus coagulans BCS13002 can efficiently produce L‐lactic acid with two kinds of carbon sources. BCS13002 produced L‐lactic acid at a content of 10.23 ± 0.16 g/L and 11.67 ± 0.22 g/L, when glucose and gelatinised and hydrolysed corn starch (GHC...
Article
The effect of wounding intensity on vitamins and antioxidant activities from potato were evaluated. Potatoes were submitted to five levels of wounding intensity (A/W) including the whole peeled potato (CK), slices, pies, shreds and chopped samples. The results showed that vitamins in potato products had different responses to the same wounding inte...