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Sahil, Madhumita M, Prabhakar PK. Effect of dynamic high-pressure treatments on the multi-level structure of starch macromolecule and their techno-functional properties: A review. Int J Biol Macromol 2024; 268:131830. [PMID: 38663698 DOI: 10.1016/j.ijbiomac.2024.131830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Revised: 04/02/2024] [Accepted: 04/22/2024] [Indexed: 05/05/2024]
Abstract
Over the past decades, dynamic high-pressure treatment (DHPT) executed by high-pressure homogenization (HPH) or microfluidization (DHPM) technology has received humongous research attention for starch macromolecule modification. However, the studies on starch multi-level structure alterations by DHPT have received inadequate attention. Furthermore, no review comprehensively covers all aspects of DHPT, explicitly addressing the combined effects of both technologies (HPH or DHPM) on starch's structural and functional characteristics. Hence, this review focused on recent advancements concerning the influences of DHPT on the starch multi-level structure and techno-functional properties. Intense mechanical actions induced by DHPT, such as high shear and impact forces, hydrodynamic cavitation, instantaneous pressure drops, and turbulence, altered the multi-level structure of starch for a short duration. The DHPT reduces the starch molecular weight and degree of branching, destroys short-range ordered and long-range crystalline structure, and degrades lamellar structure, resulting in partial gelatinization of starch granules. These structural changes influenced their techno-functional properties like swelling power and solubility, freeze-thaw stability, emulsifying properties, retrogradation rate, thermal properties, rheological and pasting, and digestibility. Processing conditions such as pressure level, the number of passes, inlet temperature, chamber geometry used, starch types, and their concentration may influence the above changes. Moreover, dynamic high-pressure treatment could form starch-fatty acids/polyphenol complexes. Finally, we discuss the food system applications of DHPT-treated starches and flours, and some limitations.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Bidholi, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, HR, India.
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du Crest D, Madhumita M, Rossi A, Sadek A, Haykal D, Fernández-Parrado M, Perandones-González H, Smarrito S, Cartier H, Garson S, Ascher B, Nahai F. Skin & Digital - The 2023 conversation. J Eur Acad Dermatol Venereol 2024; 38:e262-e264. [PMID: 37843113 DOI: 10.1111/jdv.19572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 10/03/2023] [Indexed: 10/17/2023]
Affiliation(s)
| | - M Madhumita
- Department of Dermatology, Saveetha Medical College, Chennai, India
| | - A Rossi
- Memorial Sloan Kettering Cancer Center, New York, New York, USA
| | - A Sadek
- Cairo Hospital for Dermatology & Venereology (Al-Haud Al-Marsoud), Cairo, Egypt
- Ministry of Health & Population, Cairo, Egypt
| | - D Haykal
- Centre Laser Palaiseau, Palaiseau, France
| | - M Fernández-Parrado
- Department of Dermatology, Hospital Universitario de Navarra, Pamplona, Spain
| | | | | | - H Cartier
- Centre Médical Saint Jean, Arras, France
| | | | | | - F Nahai
- The Center for Plastic Surgery at MetroDerm, Atlanta, Georgia, USA
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Sharma N, Sahil, Madhumita M, Kumar Y, Prabhakar PK. Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Kumar M, Madhumita M, Prabhakar PK, Basu S. Refractance window drying of food and biological materials: Status on mechanisms, diffusion modelling and hybrid drying approach. Crit Rev Food Sci Nutr 2022; 64:3458-3481. [PMID: 36260084 DOI: 10.1080/10408398.2022.2132210] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Refractance window (RW) dryer has an immense advantage in terms of final product quality (textural and color attributes, nutrient retention), energy consumption, and drying time over other conventional dryers. RW is a thin film drying system and a technologically evolving drying process. RW drying is an energy-efficient (re-circulation of water) short drying process as the drying of food materials occurs due to a combined mode of heat transfer conduction, radiation, and convection (hot air circulates over film). The high-quality dried product is obtained because the product temperature remains below 80 °C. RW dryer application is not only limited to drying food products, but it can also be further used for improving the gelling and emulsion properties, formation of leather and edible film, and can be used for handling high protein products, drying leafy vegetables or marine foods as this process does not change any functional properties. Due to these advantages over other drying techniques, RW drying has gained academic and industrial interest in recent years. The industrial application of this technology at large scale is becoming difficult due because of large surface area requirement for mass production. Researchers are trying to scale-up by combing this technology with others technology (Infrared, ultrasound, solar energy, and osmotic dehydration). RW dryer is now extending from the food sector to other sectors like pharmaceutical, cosmetic, pigment, edible film formation, and encapsulation. Majority of the reviews on RW drying focuses on the product quality aspects. This review paper aims to comprehend the RW drying system more mechanistically to understand better the principles, diffusion models explaining the transfer processes, and emerging novel hybrid drying approaches.
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Affiliation(s)
- Manibhushan Kumar
- Department of Food Science and Technology, National Institute Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Bidholi, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute Food Technology Entrepreneurship and Management, Sonepat, Haryana, India
| | - Santanu Basu
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Sahil, Madhumita M, Prabhakar PK, Kumar N. Dynamic high pressure treatments: current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization. Crit Rev Food Sci Nutr 2022; 64:2734-2759. [PMID: 36190514 DOI: 10.1080/10408398.2022.2125930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or microfluidisation, is an emerging concept used in the food industry for new products development through macromolecules modifications in addition to simple mixing and emulsification action. Mechanistic understanding of droplets breakup during high pressure homogenization is used to understand how these compact and high molecular weight-sized globular plant proteins are affected during DHPTs. Plant protein needs to be functionalized for advanced use in food formulation. DHPTs brought changes in plant proteins' secondary, tertiary, and quaternary structures through alterations in intermolecular and intramolecular interactions, sulfhydryl groups, and disulfide bonds. These structural changes in plant proteins affected their functional and physicochemical properties like solubility, oil and water holding capacity, gelation, emulsification, foaming, and rheological properties. These remarkable changes made utilization of this concept in novel food system applications like in plant-based dairy analogues. Overall, this review provides a comprehensive and critical understanding of DHPTs on their mechanistic and transport approaches for droplet breakup, structural and functional modification of plant macromolecules. This article also explores the potential of DHPT for formulating plant-based dairy analogues to meet healthy and sustainable food consumption needs. HIGHLIGHTSIt critically reviews high pressure homogenization (HPH) and microfluidisation (DHPM).It explores the mechanistic and transport phenomena approaches of HPH and DHPMHPH and DHPM can induce conformational and structural changes in plant proteins.Improvement in the functional properties of HPH and DHPM treated plant proteins.HPH and DHPM are potentially applicable for plant based dairy alternatives food system.
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Affiliation(s)
- Sahil
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Mitali Madhumita
- Department of Food Technology, School of Health Science and Technology, University of Petroleum and Energy Studies, Dehradun, India
| | - Pramod K Prabhakar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonepat, HR, India
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Kumar M, Madhumita M, Srivastava B, Prabhakar PK. Mathematical modeling and simulation of refractance window drying of mango pulp for moisture, temperature, and heat flux distribution. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Manibhushan Kumar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Sonipat India
| | - Mitali Madhumita
- Department of Agricultural Engineering, School of Agriculture and Bioengineering Centurion University of Technology and Management Paralakhemundi India
| | - Brijesh Srivastava
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Kundli Sonipat India
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Madhumita M, Guha P, Nag A, Prabhakar PK. Natural preservative efficacy of cured betel leaf essential oil for sapota juice: Effect on physicochemical, microbial, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mitali Madhumita
- Department of Agricultural Engineering, School of Agricultural and Bio‐Engineering Centurion University of Technology and Management Paralakhemundi Odisha India
- Department of Agricultural and Food Engineering Indian Institute of Technology, Kharagpur Kharagpur India
| | - Proshanta Guha
- Department of Agricultural and Food Engineering Indian Institute of Technology, Kharagpur Kharagpur India
| | - Ahindra Nag
- Department of Chemistry Indian Institute of Technology, Kharagpur Kharagpur India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat India
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Madhumita M, Guha P, Nag A. Bio-actives of betel leaf (Piper betle L.): A comprehensive review on extraction, isolation, characterization, and biological activity. Phytother Res 2020; 34:2609-2627. [PMID: 32524688 DOI: 10.1002/ptr.6715] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 03/29/2020] [Accepted: 04/20/2020] [Indexed: 12/25/2022]
Abstract
Piper betle L., belonging to Piperaceae family, known as a traditional herbal medicinal plant and used for several health benefits in Asian countries. Currently, demand for its products such as herbal drugs, medicines, and natural herbal formulations has increased. The beneficial effects of betel leaves and its products have traditionally exploited for the treatment of several diseases like bad breath, cuts, injuries, inflammations, cold cough, indigestion, etc. Till now, a broad range of bioactive compounds including polyphenols, terpenes, etc., has been identified from the extracts and essential oil (EO) of betel leaves. The structural and functional characterization of the extract and EO bio-actives has been derived by various advanced standard methods. Most of the health-related benefits of betel leaves have been associated with their bioactive phenolic compounds. The extract of this highly perishable product can be used in organic synthesis, food, and beverage industry, pharmaceuticals, etc., to the environmental issues. The present review provides information on extraction techniques, identification of bioactive compounds, and their biological activities. That apart, information on processing, preservation, and health benefits along with their mechanisms has also been added.
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Affiliation(s)
- Mitali Madhumita
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
| | - Proshanta Guha
- Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India
| | - Ahnidra Nag
- Department of Chemistry, Indian Institute of Technology, Kharagpur, India
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Madhumita M, Guha P, Nag A. Optimization of the exhaustive hydrodistillation method in the recovery of essential oil from fresh and cured betel leaves (
Piper betle
L.) using the Box–Behnken design. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14196] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mitali Madhumita
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur Kharagpur India
| | - Proshanta Guha
- Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur Kharagpur India
| | - Ahindra Nag
- Department of Chemistry Indian Institute of Technology Kharagpur Kharagpur India
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