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Heena, Kumar N, Singh R, Upadhyay A, Giri BS. Application and functional properties of millet starch: Wet milling extraction process and different modification approaches. Heliyon 2024; 10:e25330. [PMID: 38333841 PMCID: PMC10850599 DOI: 10.1016/j.heliyon.2024.e25330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 12/12/2023] [Accepted: 01/24/2024] [Indexed: 02/10/2024] Open
Abstract
In the past decade, the demand and interest of consumers have expanded for using plant-based novel starch sources in different food and non-food processing. Therefore, millet-based value-added functional foods are acquired spare attention due to their excellent nutritional, medicinal, and therapeutic properties. Millet is mainly composed of starch (amylose and amylopectin), which is primary component of the millet grain and defines the quality of millet-based food products. Millet contains approximately 70 % starch of the total grain, which can be used as a, ingredient, thickening agent, binding agent, and stabilizer commercially due to its functional attributes. The physical, chemical, and enzymatic methods are used to extract starch from millet and other cereals. Numerous ways, such as non-thermal physical processes, including ultrasonication, HPP (High pressure processing) high-pressure, PEF (Pulsed electric field), and irradiation are used for modification of millet starch and improve functional properties compared to native starch. In the present review, different databases such as Scopus, Google Scholar, Research Gate, Science Direct, Web of Science, and PubMed were used to collect research articles, review articles, book chapters, reports, etc., for detailed study about millet starch, their extraction (wet milling process) and modification methods such as physical, chemical, biological. The impact of different modification approaches on the techno-functional properties of millet starch and their applications in different sectors have also been reviewed. The data and information created and aggregated in this study will give users the necessary knowledge to further utilize millet starch for value addition and new product development.
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Affiliation(s)
- Heena
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Rakhi Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Balendu Shekher Giri
- Sustainability Cluster, Department of Civil Engineering, School of Engineering, University of Petroleum and Energy (UPES), Dehradun, Uttarakhand 248007, India
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Chaudhari AK, Das S, Dwivedi A, Dubey NK. Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review. Int J Biol Macromol 2023; 253:127688. [PMID: 37890742 DOI: 10.1016/j.ijbiomac.2023.127688] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
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Affiliation(s)
- Anand Kumar Chaudhari
- Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur, Uttar Pradesh 233001, India.
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Awanindra Dwivedi
- National Centre for Disease Control, Ministry of Health and Family Welfare, New Delhi 110054, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Bhatt D, Rasane P, Singh J, Kaur S, Fairos M, Kaur J, Gunjal M, Mahato DK, Mehta C, Avinashe H, Sharma N. Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2748-2760. [PMID: 37711577 PMCID: PMC10497464 DOI: 10.1007/s13197-022-05602-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2022] [Accepted: 09/14/2022] [Indexed: 11/07/2022]
Abstract
Barnyard millet (Echinochloa species) has received appreciable attention for its susceptibility to biotic and abiotic stresses, multiple harvests in a year and rich in micronutrients, fibers and phytochemicals. It is believed that the consumption of barnyard millet can possess various health benefits against diabetes, cardiovascular diseases, obesity, skin problems, cancer and celiac disease. The flour of barnyard millet is gluten-free and can be incorporated into the diet of celiac and diabetic patients. Considering the nutritional value of millet, various millet-based food products like bread, snack, baby foods, millet wine, porridge, fast foods and millet nutrition powder can be prepared. Future research and developments on barnyard millet and its products may help cope with various diseases known to humans. This paper discusses barnyard millet's nutritional and health benefits as whole grain and its value-added products. The paper also provides insights into the processing of barnyard millet and its effect on the functional properties and, future uses of barnyard millet in the field food industry as ready-to-cook and ready-to-eat products as well as in industrial uses, acting as a potential future crop contributing to food and nutritional security.
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Affiliation(s)
- Diksha Bhatt
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Munavirul Fairos
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | | | - ChandraMohan Mehta
- Department of Agronomy, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Harshal Avinashe
- Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara, Punjab India
| | - Nitya Sharma
- Center for Rural Development and Technology, Indian Institute of Technology, New Delhi, India
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Bhatt P, Kumar V, Rastogi H, Malik MK, Dixit R, Garg S, Kapoor G, Singh S. Functional and Tableting Properties of Alkali-Isolated and Phosphorylated Barnyard Millet ( Echinochloa esculenta) Starch. ACS OMEGA 2023; 8:30294-30305. [PMID: 37636954 PMCID: PMC10448648 DOI: 10.1021/acsomega.3c03158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 08/01/2023] [Indexed: 08/29/2023]
Abstract
The functional and tableting properties of barnyard millet starch (Echinochloa esculenta) were investigated in its native (alkali-treated) and chemically modified (phosphorylated) states. The grains were pulverized, soaked, and ground before filtration to separate starch and protein. Multiple NaOH treatments were performed. The starch was washed, neutralized, and dried. Sodium tripolyphosphate (STPP) and sodium sulfate were used to modify the starch, followed by maceration, washing, and drying to remove unreacted chemicals. The amylose content of alkali-treated barnyard millet starch increased by 19.96 ± 3.56% w/w. The amount of protein, the kind of starch used, and the size of the starch granules, all affected the ability of the starch granules to swell up. It was observed that alkali-extracted barnyard millet starch (AZS) has a swelling power of 194.3 ± 0.0064% w/w. The swelling capacity of treated starch was lesser as compared to the native alkali barnyard millet starch. Decrement in swelling power of phosphorylated starch was observed due to tightening of bonds in the molecular structure. The moisture content of the excipients may affect the overall stability of the formulation. The moisture content of the AZS was found to be 15.336 ± 1.012% w/w. Compared to AZS, cross-linked barnyard millet starch had a moisture content that was up to 20% lower than AZS. The Hausner ratio for phosphorylated starch was found to be 1.25, which indicates marked flow property. Similar morphologies could be seen in the alkali-isolated barnyard millet starch and the cross-linked/phosphorylated barnyard millet that was cross-linked using a mixture of sodium sulfate and sodium tripolyphosphate. The modest degree of substitution would have no effect on the surface morphology as shown by the scanning electron microscopic study. The crushing and compacting abilities of modified barnyard millet starch were also improved, but its friability and rate of disintegration were decreased. The whole study revealed that after cross-linking, barnyard millet had good tableting properties and it can be used as an excipient in drug delivery.
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Affiliation(s)
- Pankaj Bhatt
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
- Department
of Pharmaceutical Sciences, Gurukul Kangri
(Deemed to be University), Haridwar, Uttarakhand 249404, India
| | - Vipin Kumar
- Department
of Pharmaceutical Sciences, Gurukul Kangri
(Deemed to be University), Haridwar, Uttarakhand 249404, India
| | - Harsh Rastogi
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
| | - Mayank Kumar Malik
- Department
of Chemistry, Gurukul Kangri (Deemed to
be University), Haridwar, Haridwar, Uttarakhand 246404, India
| | - Raghav Dixit
- Department
of Pharmaceutical Sciences, Gurukul Kangri
(Deemed to be University), Haridwar, Uttarakhand 249404, India
| | - Sakshi Garg
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
| | - Garima Kapoor
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
| | - Suruchi Singh
- Accurate
College of Pharmacy, 49, Knowledge Park-III, Greater Noida, Uttar Pradesh201306, India
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Kaur B, Singh A, Suri S, Usman M, Dutta D. Minor millets: a review on nutritional composition, starch extraction/modification, product formulation, and health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4742-4754. [PMID: 36764833 DOI: 10.1002/jsfa.12493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/06/2023] [Accepted: 02/10/2023] [Indexed: 06/08/2023]
Abstract
Minor millet grains are the abode of healthy constituents of human concern that contribute to healthy longevity. Additionally, they are excellent in nutritional value including macronutrients namely, protein (7-13%), carbohydrates (60-70%), fat (1.5-5%), fiber (2-7%) and for micronutrients as well namely; iron, calcium, phosphorus, and magnesium, etc. All these beneficial traits along with the availability of bioactive constituents (polyphenols and antioxidants) prove them to be therapeutic in action and also uplift the immunity among users. Employed isolation tactics for starch also govern yield characteristics and is usually preferred by way of wet method. Minor millets are abundant in starch (50-70%) thus application broadness is another attribute which could be addressed in vivid food segments. In case, native starches somehow possess least application credentials in food and non-food sectors thus modification is the only alternative to eliminate shortcomings. As in trend, modification using physical, chemical, and enzymatic ways have a wide impact on the properties of millet starch. The present review summarizes the nutritional, bioactive and therapeutic potential of minor millets, along with ways of starch modification and product development through millet involvement. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Baljeet Kaur
- Department of Food Technology, Mata Gujri College, Fatehgarh, Punjab, India
| | - Ajay Singh
- Department of Food Technology, Mata Gujri College, Fatehgarh, Punjab, India
| | - Shweta Suri
- Amity Institute of Food Technology (AIFT), Amity University Uttar Pradesh, Noida, India
| | - Muhammad Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Debashis Dutta
- Department of Food Processing Technology, Mirmadan Mohanlal Government Polytechnic, Nadia, India
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Martínez-Aguilar V, Peña-Juárez MG, Carrillo-Sanchez PC, López-Zamora L, Delgado-Alvarado E, Gutierrez-Castañeda EJ, Flores-Martínez NL, Herrera-May AL, Gonzalez-Calderon JA. Evaluation of the Antioxidant and Antimicrobial Potential of SiO 2 Modified with Cinnamon Essential Oil ( Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films. Antioxidants (Basel) 2023; 12:antiox12051090. [PMID: 37237956 DOI: 10.3390/antiox12051090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 04/05/2023] [Accepted: 05/05/2023] [Indexed: 05/28/2023] Open
Abstract
One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent years. Therefore, in the present study, an active packaging film was developed using polylactic acid (PLA) and silicon dioxide (SiO2) nanoparticles (NPs) (0.1% w/w) chemically modified with cinnamon essential oil (CEO). For the modification of the NPs, two methods (M1 and M2) were tested, and their effects on the chemical, mechanical, and physical properties of the polymer matrix were evaluated. The results showed that CEO conferred to SiO2 NPs had a high percentage of 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical inhibition (>70%), cell viability (>80%), and strong inhibition to E. coli, at 45 and 11 µg/mL for M1 and M2, respectively, and thermal stability. Films were prepared with these NPs, and characterizations and evaluations on apple storage were performed for 21 days. The results show that the films with pristine SiO2 improved tensile strength (28.06 MPa), as well as Young's modulus (0.368 MPa) since PLA films only presented values of 27.06 MPa and 0.324 MPa, respectively; however, films with modified NPs decreased tensile strength values (26.22 and 25.13 MPa), but increased elongation at break (from 5.05% to 10.32-8.32%). The water solubility decreased from 15% to 6-8% for the films with NPs, as well as the contact angle, from 90.21° to 73° for the M2 film. The water vapor permeability increased for the M2 film, presenting a value of 9.50 × 10-8 g Pa-1 h-1 m-2. FTIR analysis indicated that the addition of NPs with and without CEO did not modify the molecular structure of pure PLA; however, DSC analysis indicated that the crystallinity of the films was improved. The packaging prepared with M1 (without Tween 80) showed good results at the end of storage: lower values in color difference (5.59), organic acid degradation (0.042), weight loss (24.24%), and pH (4.02), making CEO-SiO2 a good component to produce active packaging.
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Affiliation(s)
- Verónica Martínez-Aguilar
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Mariana G Peña-Juárez
- Doctorado Institucional en Ingeniería y Ciencia de Materiales, Universidad Autónoma de San Luis Potosí, Sierra Leona No. 550 Col. Lomas 2da. Sección, San Luis Potosí 78210, Mexico
| | - Perla C Carrillo-Sanchez
- Maestría en Ingeniería y Tecnología de Materiales, Universidad de La Salle Bajío, Av. Universidad 602, Lomas del Campestre, León 37150, Mexico
| | - Leticia López-Zamora
- División de Estudios de Posgrado e Investigación, Tecnológico Nacional de Méxicoen Orizaba, Oriente 9 No. 852 Emiliano Zapata, Orizaba 94320, Mexico
| | - Enrique Delgado-Alvarado
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Facultad de Ciencias Quimicas, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
| | - Emmanuel J Gutierrez-Castañeda
- Cátedras CONACYT-Instituto de Metalurgia, Universidad Autónoma de San Luis Potosí, Av. Sierra Leona 550 Lomas 2da Sección, San Luis Potosí 78210, Mexico
| | - Norma L Flores-Martínez
- Ingeniería Agroindustrial, Universidad Politécnica de Guanajuato, Avenida Universidad Sur #1001 Comunidad Juan Alonso, Cortazar 38496, Mexico
| | - Agustín L Herrera-May
- Micro and Nanotechnology Research Center, Universidad Veracruzana, Blvd. Av. Ruiz Cortines No. 455 Fracc. Costa Verde, Boca del Río 94294, Mexico
- Maestría en Ingeniería Aplicada, Facultad de Ingeniería de la Construcción y el Hábitat, Universidad Veracruzana, Boca del Río 94294, Mexico
| | - Jose Amir Gonzalez-Calderon
- Cátedras CONACYT-Instituto de Física, Universidad Autónoma de San Luis Potosí, Av. Manuel Nava #64, Zona Universitaria, San Luis Potosí 78290, Mexico
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Aloui H, El Ouazari K, Khwaldia K. Functional property optimization of sodium caseinate-based films incorporating functional compounds from date seed co-products using response surface methodology. RSC Adv 2022; 12:15822-15833. [PMID: 35685700 PMCID: PMC9131730 DOI: 10.1039/d2ra01604d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 05/16/2022] [Indexed: 11/21/2022] Open
Abstract
Novel sodium caseinate films incorporating furfural and date seed oil (DSO) were produced. The effects of furfural and DSO contents on the functional and physical properties of the composite films were assessed using response surface methodology.
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Affiliation(s)
- Hajer Aloui
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia
| | - Khawla El Ouazari
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia
| | - Khaoula Khwaldia
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico-chimique (INRAP), Pôle Technologique de Sidi Thabet, 2020 Sidi Thabet, Tunisia
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Sharma V, Kaur M, Sandhu KS, Kaur S, Nehra M. Barnyard millet starch cross-linked at varying levels by sodium trimetaphosphate (STMP): Film forming, physico-chemical, pasting and thermal properties. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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Vianna TC, Marinho CO, Marangoni Júnior L, Ibrahim SA, Vieira RP. Essential oils as additives in active starch-based food packaging films: A review. Int J Biol Macromol 2021; 182:1803-1819. [PMID: 34058206 DOI: 10.1016/j.ijbiomac.2021.05.170] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/26/2022]
Abstract
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.
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Affiliation(s)
- Thomás Corrêa Vianna
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Carolina Oliveira Marinho
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Luís Marangoni Júnior
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Brazil
| | - Salam Adnan Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil.
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Mahajan P, Bera MB, Panesar PS, Chauhan A. Millet starch: A review. Int J Biol Macromol 2021; 180:61-79. [PMID: 33727186 DOI: 10.1016/j.ijbiomac.2021.03.063] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 03/11/2021] [Accepted: 03/12/2021] [Indexed: 01/10/2023]
Abstract
The demand for millets and their products is becoming popular globally due to their various health-promoting properties. The major constituent of the millet is its starch which contributes about 70% of total millet grain and decides the quality of millet-based food products. The application of starch for various purposes is dependent upon its physicochemical, structural, and functional properties. A native starch does not possess all the required properties for a specific use. However, product-specific properties can be achieved by modifying the structure of starches. Information deficit on millet starch has undermined its potential use in new food product design. The objective of this review is to examine the chemical composition, characterization, structural chemistry, digestibility, hydrolysis, and modification techniques of the millet starches. The review paper also discusses the various applications of native and modified starches in the food industry.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Manab B Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India.
| | - Parmjit S Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106 Sangrur, Punjab, India
| | - Anil Chauhan
- Department of Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
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Renganathan VG, Vanniarajan C, Karthikeyan A, Ramalingam J. Barnyard Millet for Food and Nutritional Security: Current Status and Future Research Direction. Front Genet 2020; 11:500. [PMID: 32655612 PMCID: PMC7325689 DOI: 10.3389/fgene.2020.00500] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 04/22/2020] [Indexed: 01/09/2023] Open
Abstract
Barnyard millet (Echinochloa species) has become one of the most important minor millet crops in Asia, showing a firm upsurge in world production. The genus Echinochloa comprises of two major species, Echinochloa esculenta and Echinochloa frumentacea, which are predominantly cultivated for human consumption and livestock feed. They are less susceptible to biotic and abiotic stresses. Barnyard millet grain is a good source of protein, carbohydrate, fiber, and, most notably, contains more micronutrients (iron and zinc) than other major cereals. Despite its nutritional and agronomic benefits, barnyard millet has remained an underutilized crop. Over the past decades, very limited attempts have been made to study the features of this crop. Hence, more concerted research efforts are required to characterize germplasm resources, identify trait-specific donors, develop mapping population, and discover QTL/gene (s). The recent release of genome and transcriptome sequences of wild and cultivated Echinochloa species, respectively has facilitated in understanding the genetic architecture and decoding the rapport between genotype and phenotype of micronutrients and agronomic traits in this crop. In this review, we highlight the importance of barnyard millet in the current scenario and discuss the up-to-date status of genetic and genomics research and the research gaps to be worked upon by suggesting directions for future research to make barnyard millet a potential crop in contributing to food and nutritional security.
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Affiliation(s)
- Vellaichamy Gandhimeyyan Renganathan
- Department of Plant Breeding and Genetics, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Department of Biotechnology, Centre of Innovation, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Madurai, India
| | - Chockalingam Vanniarajan
- Department of Plant Breeding and Genetics, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Madurai, India
| | - Adhimoolam Karthikeyan
- Department of Biotechnology, Centre of Innovation, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Madurai, India
| | - Jegadeesan Ramalingam
- Department of Biotechnology, Centre of Innovation, Agricultural College & Research Institute, Tamil Nadu Agricultural University, Madurai, India
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12
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Cowpea starch films containing maqui berry extract and their application in salmon packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100394] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Characterization of Job's tears (Coix lachryma-jobi L.) starch films incorporated with clove bud essential oil and their antioxidant effects on pork belly during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.102] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Cao TL, Yang SY, Song KB. Development of Burdock Root Inulin/Chitosan Blend Films Containing Oregano and Thyme Essential Oils. Int J Mol Sci 2018; 19:E131. [PMID: 29301339 PMCID: PMC5796080 DOI: 10.3390/ijms19010131] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 12/29/2017] [Accepted: 12/30/2017] [Indexed: 11/17/2022] Open
Abstract
In this study, inulin (INU) extracted from burdock root was utilized as a new film base material and combined with chitosan (CHI) to prepare composite films. Oregano and thyme essential oils (OT) were incorporated into the INU-CHI film to confer the films with bioactivities. The physical and optical properties as well as antioxidant and antimicrobial activities of the films were evaluated. INU film alone showed poor physical properties. In contrast, the compatibility of INU and CHI demonstrated by the changes in attenuated total reflectance-Fourier transformation infrared spectrum of the INU-CHI film increased tensile strength and elongation at break of the INU film by 8.2- and 3.9-fold, respectively. In addition, water vapor permeability, water solubility, and moisture content of the films decreased proportionally with increasing OT concentration in the INU-CHI film. Incorporation of OT also increased the opacity of a and b values and decreased the L value of the INU-CHI films. All INU-CHI films containing OT exhibited antioxidant and antimicrobial properties. Particularly, the INU-CHI film with 2.0% OT exhibited the highest 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), 2,2-diphenyl-1-picrylhydrazyl radical scavenging, and antimicrobial activities against four pathogens. Thus, the INU-CHI film containing OT developed in this study might be utilized as an active packaging material in the food industry.
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Affiliation(s)
- Thi Luyen Cao
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
| | - So-Young Yang
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea.
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