Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet-based beverage

Millets are gaining attention as a superfood due to their higher nutritional value and cost-effectiveness. In this regard, extraction condition for the development of finger millet-based beverage was optimized using a central composite design. Soaking time (X1) and temperature (X2) in the range of 5-10 h and 40-60°C, respectively, were the independent variables taken for three responses, namely, yield, total solids, and sedimentation index. The optimized conditions are best fitted in quadratic model (R2 0.91) for all the dependent variables. Accordingly, the optimized levels selected for soaking time and temperature were 10 h and 60°C respectively, resulting in the yield (Y1) of 91.86% ± 0.94%, total solids (Y2) of 17.72% ± 0.56%, and sedimentation index (Y3) of 12.18% ± 0.06%. Further, xanthan gum (0.5%) and jaggery powder (5%) were added in the optimized beverage to improve its physicochemical and functional properties. Xanthan gum improved the physical stability and rheological properties of the beverage, whereas jaggery improved the flavor and phenolic content of the same. The optimized beverage had a good amount of phenolic content (53.70 µg GAE/mL), antioxidant activity (DPPH 13.76 µmol/mL), zeta potential (-19.8 mV), and glycemic index (57). The flow curve of beverages was obtained using power law model, and result indicated good consistency index (k = 0.7716 Pa s) with flow behavior (n = 0.3411) depicted its pseudoplastic nature. The optimized extraction condition significantly reduced the antinutrients, tannin, and phytic content by 47% and 14%, respectively, in optimized beverage than control.

Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers

Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.

Evaluation of structural, chemical and digestibility properties of multigrain pasta

ABSTRACT

Millet flours due to their high dietary fibre and therapeutic health benefits offer immense potential to enhance the nutritional quality of conventional durum wheat pasta. In the present study, physiochemical and functional properties of durum wheat semolina (DWS), sorghum flour (SF), finger millet flour (FMF) and multigrain flour (MF) prepared with a blend of DWS (51.60%), SF (31.96%) and FMF (13.04%), were examined for their pasta making potential. Developed multigrain pasta was characterized on the basis of antioxidant, anti-nutritional, in vitro protein and starch digestibility and microstructural properties. The rheological properties (water absorption, development time and departure time), pasting profile (peak and breakdown viscosity) and transition temperature (onset; T o , mid; T p and conclusion; T c ) of MF was higher (P ≤ 0.05) when compared with DWS. Significant improvement in total dietary fibre, antioxidant activity with reduced glycemic index was observed for uncooked multigrain pasta over the control sample (DWS). Multigrain uncooked pasta revealed limitation of higher anti-nutritional factors, reduced protein digestibility and structural strength as compared with control. The cooking of pasta increased protein and starch digestibility of the control and multigrain pasta as an effect of decreased anti-nutritional factors. Results suggest that both SF and FMF can become useful for manufacturing of pasta with improved nutritional value, antioxidant levels and reduced glycemic index.

GRAPHIC ABSTRACT

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.

Emergence and era of ultrasonic's in fruit juice preservation: A review

Ultrasonic's has emerged to an unconditional extent in the last decade. It has found its application in fruit juice and beverage industry due to its multifunctional desired effects. The technology is inexpensive, simple, reliable, and environmentally friendly and highly effective in the preservation of juices with enhanced quality attributes. This review will enlighten your knowledge in understanding the basic concept of ultrasonic's with the principle, mechanism, and application in the food sector. It specifically reviews the explored effect of ultrasonication on different juices. It explores the influence of technology in enzyme inactivation, microbial inactivation and different quality attributes of fruit juices. It gives you an in-depth insight into the technology.

Process optimization for high-pressure processing of black tiger shrimp ( Penaeus monodon) using response surface methodology

This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300-600 MPa), temperature (30-50 ℃), and time (0-15 min), on the inactivation rate of Staphylococcus aureus and physical properties (color and texture) of shrimp and to optimize the process conditions to achieve maximum bacterial inactivation with minimal changes in quality attributes. The results revealed that the processing conditions significantly affected the studied responses and the experimental data have been adequately fitted into a second-order polynomial model with multiple regression coefficients (R²) of 0.92, 0.92, and 0.94 for the inactivation rate of S. aureus, hardness, and color changes, respectively. The optimized conditions targeting minimum six log cycle reductions of S. aureus with moderate changes in quality attributes were obtained as: pressure, 361 MPa; time, 12 min and temperature, 46 ℃. The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data.