Characterization of coconut milk waste nanocellulose based curcumin-enriched Pickering nanoemulsion and its application in a blended beverage of defatted coconut milk and pineapple juice.

In this study, we aimed to develop a blended beverage enriched with curcumin. The curcumin was incorporated within a Pickering nanoemulsion that was stabilized with nanocellulose. The nanocellulose was synthesized from coconut milk waste residue using 38 %-42 % sulfuric acid (AC) and 5 and 10 min ultrasound (UL) separately and in combination (ACU). While combined treatment showed an increase in particle size with ultrasonication time, PDI was observed to decrease. ACU with 10 min ultrasonication was further used at 0.05 %, 0.1 %, 0.2 %, and 0.3 % for stabilization of curcumin enriched Pickering nanoemulsion. The curcumin in Pickering nanoemulsion fabricated with 0.1 % of nanocellulose with an average particle size and PDI value of 259.6 nm and 0.284, respectively was found to be the most stable as compared to other Pickering nanoemulsions at different pH levels and temperatures. RP-HPLC analysis revealed that with 0.1 % of nanocellulose, the Pickering nanoemulsion was most stable at 2 pH and 63 °C temperatures. The in vitro release of curcumin from Pickering nanoemulsion added to a blended beverage in intestinal phase was 51.58 %, which was higher than the stomach phase (38.19 %). The outcomes clearly showed Pickering nanoemulsion to be a promising carrier for curcumin encapsulation in beverage.

Characteristics of rice starches modified by single and dual heat moisture and osmotic pressure treatments.

The effect of osmotic pressure treatment (OPT), heat moisture treatment (HMT), and their dual combination as HMT-OPT and OPT-HMT on functional and pasting properties, gel texture, crystallinity, thermal, morphological, and rheological properties, and in vitro digestibility of modified starches were investigated. HMT was done with 29 % moisture at 111 °C for 45 min while OPT was performed at 117 °C for 35 min with saturated sodium sulphate solution. All modifications increased amylose content, improved pasting stability, and reduced swelling power and solubility. Dual modifications caused higher morphological changes than single modified starches. HMT and OPT increased pasting temperature, setback and final viscosity while decreased peak viscosity and breakdown, whereas HMT-OPT and OPT-HMT reduced all pasting parameters except pasting temperature. 1047/1022 and 995/1022 ratios and relative crystallinity decreased. V-type polymorphs were formed, and gelatinization temperature range increased with lower gelatinization enthalpy. Starch gel elasticity, RS and SDS content were enhanced to a greater extent after HMT-OPT and OPT-HMT. HMT as a single and dual form with OPT showed prominent effect on pasting, thermal, crystalline, and rheological properties. Application of HMT, OPT and dual modified starches with improved functionalities may be targeted for suitable food applications such as noodles.

Sonochemical effect on the degree of substitution of octenyl-succinic anhydride into waxy rice starch nanoparticles and study of gastro-intestinal hydrolysis using INFOGEST in vitro digestion method.

Octenyl succinylation of starch nanoparticles has been proven to be effective in a variety of food industry applications such as fat replacement, thickening agents, emulsion formation, and delivery of bioactive compounds. In this study, waxy rice starch was debranched with pullulanase to obtain short glucans, which were then modified with octenyl succinic anhydride (OSA) to obtain amphiphilic short glucans (ASG) using high (400 W) and low (200 W) ultrasonic power intensity at 30 and 60 cycles. Developed ASG were characterized by nanoparticle size (ca. < 50 nm), surface hydrophobicity and gastro-intestinal stability. Ultrasonic intervention progressively increased the degree of substitution (DS) of OSA into hydrolysed starch. A significant molecular exchange between starch and OSA was confirmed with shoulder peak at 1.07 ppm by 1H NMR, and 1560 and 1727 cm-1 peaks in FTIR spectral image, and broad band at 1260 cm-1 by Raman spectroscopy. The XRD analysis confirmed the change in crystalline structure, and the emergence of new peaks at 2θ angles of around 5.81° which represent the development of B-type structure following pullulanasehydrolysis, and minor peaks at 13.92° and 19.83°, which imply the production of Vh type structures in ASG. Gastro-intestinal hydrolysis of starch after modification was analyzed in a sequential digestion process using INFOGEST method. The gastro-kinetic studies unveiled the reduction in the digestibility constant in the oral-gastric phase, with significantly enhanced value of kinetic constants in the intestinal phase, proving a sustained gastro-intestinal stability. The OSA-modified starches with greater DS havemore rigid and compact surface structure, which provides superior protection against biochemical conditions in the stomach fluid.

Effect of thermal treatment and addition of olive oil on the antioxidant properties of tamarillo puree.

The study intended to determine the effect of temperature (100-200 °C), time (2-6 min), and oil on the bioactive properties and colour parameters of tamarillo puree. The increase in heating temperature (up to 175°C) and time increased the phenolic content, flavonoids content and antioxidant activity. Carotenoids were found to increase from 0.65 to 1.06 (mg ß carotene/ g) in puree with oil heated at 200°C for 6 min. In puree with oil, the lightness (L*) and redness (a*) values of puree were found to be reduced, but yellowness (b*), hue angle and chroma improved with treatment temperature and time. Addition of oil exhibited positive influence on retaining the bioactive compounds in comparison to puree without oil, which can be attributed to their enhanced extractability. In conclusion, the desirable effect of heating temperature and time, and addition of virgin olive oil will be helpful in canning of oil enriched tamarillo puree.

Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems.

Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.

Physicochemical and rheological properties and in vitro digestibility of heat moisture treated and annealed starch of sohphlang (Flemingia vestita) tuber.

The effect of heat moisture treatment (HMT) and annealing (ANN) on physicochemical and rheological properties and in vitro digestibility of starch extracted from sohphlang (Flemingia vestita) was studied. Modification by HMT and ANN increased amylose content and water absorption capacity. For all modified samples, solubility, swelling power and amylose leaching progressively increased with increasing temperature (50-90 °C). Modified starches exhibited higher contents of SDS and RS and lower content of RDS as compared to native starch for both cooked and uncooked samples. The rheological properties of starch pastes were investigated by the power law model. The starch paste samples exhibited shear thinning characteristics and phase angle was closer to 0°. HMT-30 and ANN-80 exhibited greater impact on in vitro digestibility and rheological behaviour among the HMT and ANN starches, respectively. Thus, ANN and HMT could be used for modification of sohphlang starch making them suitable for application in food systems like pasta and noodles.

Characterisation and antioxidant activity of sohphlang (Flemingia vestita), a tuberous crop.

This study aimed to assess the nutritional and antioxidant properties of sohphlang (Flemingia vestita), a tuber that is traditionally consumed in raw form in Meghalaya, a North-Eastern state of India. Cultivated sohphlang (CS) and market sohphlang (MS) flours were analysed for nutrient composition. The extracts of the flours from conventional-assisted-extraction (CAE), microwave-assisted-extraction (MAE) and ultrasound-assisted-extraction (UAE) were analysed for total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities (AA). CS flour exhibited good nutritional properties, TPC, TFC and AA than MS flour. Furthermore, MAE gave better extraction efficiency than UAE and CAE. HPLC results showed genistein as the predominant compound among the phenolic compounds identified that is comparable with soybean. Thus, tuber sohphlang that is eaten in raw form can serve as a versatile source of food and nutritional security to the people. The tuber also offers scope for exploiting its health benefitting functional ingredients.

Inhibition mechanism of 3-hydroxy-3-methyl-glutaryl-CoA reductase by tocotrienol-rich rice bran fraction optimally extracted with ultrasonic energy.

Tocotrienols (T3) are vitamin E components that inhibit 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMGR), a primary target for cholesterol management. T3 was extracted from rice bran (RBE) using ultrasonic energy keeping solute: solvent ratio, power and time on specific energy and T3 concentration as responses as per Box-Behnken Design. The lowest specific energy (52.38 ± 0.14 J mL-1) uptake by the sample was most effective in enhancing the concentration of T3 in RBE (199.34 ± 0.63 µg mL-1). In vitro HMGR kinetics and in silico binding interactions of the identified α-, δ- and γ-T3 fractions were studied. Enzyme kinetic studies revealed an uncompetitive mode of inhibition by α-T3, γ-T3, and RBE and a mixed mode of inhibition for δ-T3. γ-T3 showed lowest IC50 concentration (11.33 µg mL-1) followed by α-T3 (16.73 µg mL-1), RBE (20.45 µg mL-1) and δ-T3 (23.16 µg mL-1). Molecular docking studies highlighted the hydrogen bonding of δ-T3 with Gln766 and α- and γ-T3 with Met655 and Val805 amino acid residues at the NADPH binding site of HMGR. Results indicate the potential use of T3 enriched RBE optimally extracted using ultrasound as potent HMGR inhibitor.

Shelf life enhancement and associated quality and sensory changes on refrigerated storage of tender coconut water subjected to non-thermal microfiltration and treated with additives.

Evaluation of tender coconut water was done that was subjected to a nonthermal two stage microfiltration process that involved filtration through 0.8 µm and 0.45 µm pore size filters followed by addition of 200 mg/L citric acid, 180 mg/L ascorbic acid, orange honey at 5% (w/v) followed by packaging in glass bottles with headspace flushed with nitrogen. The effect of storage under refrigeration was studied. Microfiltration reduced the total simple sugars, protein and reducing sugars respectively by 13.4, 13.0 and 21.5% without significantly affecting the overall acceptability. Microfiltered samples did not show any signs of haemolytic activity. Addition of citric acid, ascorbic acid and honey was able to reduce activity of polyphenol oxidase and peroxidase and maintain product stability. Even though microfiltered samples were sterile for 190 days, the samples were acceptable for sensory attributes till day 90 of storage. Microfiltration and use of additives were thus found to increase the shelf life of tender coconut water.

Quality characterization and effect of sonication time on bioactive properties of honey from North East India.

The North-Eastern region of India is known for its rich flora and has great potential for honey production. Honey samples collected from local markets of different regions of North-East India viz. Shillong, Sohra, Mawsynram, Jorhat and Tezpur were analyzed for physicochemical properties, bioactivity and mineral content. Effect of sonication time on the bioactive properties of honey was determined. All the honey samples had good bioactive properties and high content of potassium, sodium, calcium and iron. The Jorhat sample had the highest phenolic content (296.68 ± 2.16 mg GAE/100 g) and flavonoid content (155.26 ± 2.90 µg quercetin/100 g) whereas highest DPPH radical scavenging activity with an IC50 value of 29.8 ± 0.20 g and a FRAP value of 7291.60 ± 584.6 µM Fe(II)/100 g were noted in Shillong sample. Sonication exhibited various effects on the bioactive properties of the selected honey samples based on their source and treatment time. Honey from Jorhat and Sohra exhibited good quality standards with HMF content less than 80 mg/kg.

Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP).

This study examined high voltage atmospheric cold plasma (HVACP) technology as a non-thermal intervention for inactivating Salmonella enterica serovar Typhimurium LT2 (ST2) in tender coconut water (TCW). Treatment with HVACP in air at 90 kV for 120 s inactivated 1.30 log10 of ST2. Development of a TCW stimulant suggested an interfering role of magnesium and phosphate salts with HVACP inactivation. Generation of reactive gas species, viz. ozone and hydrogen peroxides were found to be responsible for microbial inactivation. The addition of 400 ppm citric acid to the TCW effectively reduced ST2 by 5 log10 during HVACP treatment. Under these conditions, higher cellular leakage and morphological damage were observed in ST2. Minimal physico-chemical changes in TCW were observed with HVACP treatment, except for an 84.35% ascorbic acid loss (added externally). These results demonstrate a potential pathway for developing highly effective cold plasma treatments to preserve fruit and vegetable juices.

In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits.

A comparative study was done on the health promoting and functional properties of the fibers obtained as by-products from six fruits viz., pomace of carambola (Averrhoa carambola L.) and pineapple (Ananas comosus L. Merr), peels of watermelon (Citrullus lanatus), Burmese grape (Baccurea sapida Muell. Arg) and Khasi mandarin orange (Citrus reticulata Blanco), and blossom of seeded banana (Musa balbisiana, ABB). Highest yield of fiber was obtained from Burmese grape peel (BGPL, 79.94 ± 0.41 g/100 g) and seeded banana blossom (BB 77.18 ± 0.20 g/100 g). The total dietary fiber content (TDF) was highest in fiber fraction derived from pineapple pomace (PNPM, 79.76 ± 0.42 g/100 g) and BGPL (67.27 ± 0.39 g/100 g). All the samples contained insoluble dietary fiber as the major fiber fraction. The fiber samples showed good water holding, oil holding and swelling capacities. The fiber samples exhibited antioxidant activity. All the samples showed good results for glucose adsorption, amylase activity inhibition, glucose diffusion rate and glucose diffusion reduction rate index.

Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate.

Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revealed distinct perturbations in maleylated proteins' tertiary and secondary conformations. Increase in surface hydrophobicity, foaming capacity, emulsion stability, protein surface load at oil-water interface and decrease in surface tension at air-water interface, occurred till moderate level of modification. While maleylation impaired foam stability, protein solubility and emulsion capacity were markedly ameliorated (p < 0.05), which are concomitant with decreased droplet size distribution (d 32). In-vitro digestibility and cytotoxicity tests suggested no severe ill-effects of modified proteins, especially up to low degrees of maleylation. The study shows good potential for maleylated rapeseed proteins as functional food ingredient.

Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.

Bhoja chaul is a traditional whole rice product processed by the dry heat parboiling technique of low amylose/waxy paddy that is eaten after soaking in water and requires no cooking. The essential steps in Bhoja chaul making are soaking paddy in water, roasting with sand, drying and milling. In this study, the product was prepared from a low amylose variety and a waxy rice variety by an improvised laboratory scale technique. Bhoja chaul prepared in the laboratory by this technique was studied for physical, physicochemical, and textural properties. Improvised method shortened the processing time and gave a product with good textural characteristics. Shape of the rice kernels became bolder on processing. RVA studies and DSC endotherms suggested molecular damage and amylose-lipid complex formation by the linear B-chains of amylopectin, respectively. X-ray diffractography indicated formation of partial B-type pattern. Shifting of the crystalline region of the XRD curve towards lower values of Bragg's angle was attributed to the overall increase in inter-planar spacing of the crystalline lamellae. Resistant starch was negligible. Bhoja chaul may be useful for children and people with poor state of digestibility.

A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.

A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the phytochemical and antioxidant activities of juices from carambola (Averrhoa carambola L.), black jamun (Syzygium cumuni L.Skeels.), watermelon (Citrullus lanatus var lanatus), pineapple (Ananas comosus L. Merr) and litchi (Litchi chinensis Sonn.) was carried out. Depending on the type of fruit sample and treatment, increase or decrease in phytochemical values was observed. Overall, sonication had a positive effect on the total flavonoid content in all the juice samples followed by microwave treatment with exceptions in some cases. High-performance liquid chromatography study showed the presence of different phenolic acids depending on the sample type. The phenolic acids in some processed carambola juice samples showed decrease or complete destruction, while in some cases, an increase or appearance of newer phenolic acid originally not detected in the fresh juice was observed as seen in conventional thermal pasteurisation, microwaved at 600 W and sonicated juices. Both microwaved and sonicated samples were found to have positive effect on the phenolic content and antioxidant activity with exceptions in some cases. Therefore, microwave and sonication treatment could be used in place of thermal pasteurisation depending on the sample requirements.

Statistically designed optimal process conditions for recuperation of protein from rapeseed meal.

This work proposes the exploitation of under-utilized, non-expensive rapeseed press-cake as a source for producing high yield of protein, having superior whiteness and emulsion properties, and reduced level of residual phytate content. The chosen response parameters are relevant to food, pharmaceutical and cosmetic industries. Improvement in functional properties (emulsion properties) along with reduction in dark colour and toxic phytic acid level is expected to make rapeseed protein safer and commercially more viable for various applications. A multi-objective optimization technique based on Response surface methodology (RSM) has been presented. Using Derringer function, an optimum and feasible experimental condition was obtained with high composite desirability. The calculated regression model proved suitable for the evaluation of extraction process, whose adequacy was confirmed by Anderson-Darling Normality tests, Relative Standard Error of the Estimate (RSEE) and also by means of additional experiments performed at derived feasible experimental condition. The proposed simple alkaline protein extraction process, from defatted partially dephenolized rapeseed meal, under feasible optimal condition, was found to be suitable and potent for the recovery of high-quality vegetable protein.

Tackling correlated responses during process optimisation of rapeseed meal protein extraction.

Setting of process variables to meet the required specifications of quality characteristics is a crucial task in the extraction technology or process quality control. Simultaneous optimisation of several conflicting characteristics poses a problem, especially when correlation exists. To remedy this shortfall, we present multi-response optimisation based on Response Surface Methodology (RSM)-Principal Component Analysis (PCA)-desirability function approach, combined with Multiple Linear Regression (MLR). Experimental manifestation of the proposed methodology was executed using a multi-responses-based protein extraction process from an industrial waste, rapeseed press-cake. The proposed optimal factor combination reflects a compromise between the partially conflicting natures of the original responses. Prediction accuracy of this new hybrid method was found to be better than RSM alone, verifying the adequacy and superiority of the said approach. Furthermore, this study suggests the feasibility of the exploitation of the waste rapeseed oil-cake for extraction of valuable protein, with improved colour properties using simple, viable process.

Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying.

Optimised of the extraction of polyphenol from star fruit (Averrhoa carambola) pomace using response surface methodology was carried out. Two variables viz. temperature (°C) and ethanol concentration (%) with 5 levels (-1.414, -1, 0, +1 and +1.414) were used to design the optimisation model using central composite rotatable design where, -1.414 and +1.414 refer to axial values, -1 and +1 mean factorial points and 0 refers to centre point of the design. The two variables, temperature of 40°C and ethanol concentration of 65% were the optimised conditions for the response variables of total phenolic content, ferric reducing antioxidant capacity and 2,2-diphenyl-1-picrylhydrazyl scavenging activity. The reverse phase-high pressure liquid chromatography chromatogram of the polyphenol extract showed eight phenolic acids and ascorbic acid. The extract was then encapsulated with maltodextrin (⩽ DE 20) by spray and freeze drying methods at three different concentrations. Highest encapsulating efficiency was obtained in freeze dried encapsulates (78-97%). The obtained optimised model could be used for polyphenol extraction from star fruit pomace and microencapsulates can be incorporated in different food systems to enhance their antioxidant property.

Physicochemical and functional properties of rapeseed protein isolate: influence of antinutrient removal with acidified organic solvents from rapeseed meal.

The presence of antinutritional constituents in rapeseed protein products (RPI), such as polyphenols, phytates, allyl isothiocyanates, and glucosinolates, is a formidable constraint. The effect of antinutrient removal from rapeseed meal with an organic solvent mixture (methanol/acetone, 1:1 v/v, combined with an acid (hydrochloric, acetic, perchloric, trichloroacetic, phosphoric)) on the physicochemical and functional properties of RPI was investigated. The extraction resulted in a substantial reduction of antinutrients from RPI, especially polyphenols and phytates, with concomitant decreases in protein yield and solubility. Treatment harbored significant improvement in the degree of whiteness, which was highest in the perchloric acid case. Surface hydrophobicity and free sulfhydryl group of RPI changed considerably, with perchloric acid-treated samples showing higher values, whereas the disulfide content remarkably increased in trichloroacetic acid- and phosphoric acid-treated samples, signifying aggregation. Intrinsic emission fluorescence and FTIR spectra showed significant changes in proteins' tertiary and secondary conformations, and the changes were more pronounced in samples treated with higher concentrations of acids. No appreciable alteration appeared among the electrophoretic profiles of proteins from pristine meal and those treated with lower levels of acids. Interfacial surface properties of proteins were variably improved by the solvent extraction, whereas the converse was true for their extent of denaturation. The results suggest that the physicochemical and conformational properties of RPI are closely related to its functional properties.

Antioxidative, hemocompatible, fluorescent carbon nanodots from an "end-of-pipe" agricultural waste: exploring its new horizon in the food-packaging domain.

The attention of researchers is burgeoning toward oilseed press-cake valorization for its high protein content. Protein removal from oil-cakes generates large quantities of fibrous residue (oil-and-protein spent meal) as a byproduct, which currently has very limited practical utility. In the wake of increasing awareness in waste recycling, a simple environmentally benign hydrothermal carbonization process to convert this "end-of-pipe" waste (spent meal) into antioxidative, hemocompatible, fluorescent carbonaceous nanoparticles (FCDs) has been described. In the present investigation, an interesting application of FCDs in fabricating low-cost rapeseed protein-based fluorescent film, with improved antioxidant potential (17.5-19.3-fold) and thermal stability has been demonstrated. The nanocomposite film could also be used as forgery-proof packaging due to its photoluminescence property. For assessing the feasibility of antioxidative FCDs in real food systems, a comparative investigation was further undertaken to examine the effect of such nanocarbon-loaded composite film on the oxidative shelf life of rapeseed oil. Oil samples packed in nanocomposite film sachets showed significant delay in oxidative rancidity compared to those packed in pristine protein-film sachet (free fatty acids, peroxide value, and thiobarbituric acid-reactive substances reduced up to 1.4-, 2-, and 1.2-fold, respectively). The work presents a new concept of biobased fluorescent packaging and avenues for harnessing this potent waste.