Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour.

The compositional, bioactive, functional, pasting, and thermal characteristics of native, dehulled, and germinated grass pea flour were examined. Germination significantly improved the protein content and bioactive properties while simultaneously reducing total carbohydrate and fat levels. However, dehulling increased the fat content, foaming, and emulsion properties. Dehulling and germination significantly increased (p < 0.05) the functional properties by improving flowability and cohesiveness. Although processing methods enhance functional properties, the pasting properties of dehulled and germinated flours differ significantly (p < 0.05) from the native flour. The X-ray diffraction patterns indicate a reduction in percentage crystallinity in germinated flours. Overall, the study suggests that the dehulling and germination processes enhanced the quality of grass peas by improving nutritive value and functional attributes.

Impact of ultrasound treatment on the structural modifications and functionality of carbohydrates - A review.

Carbohydrates are crucial in food as essential biomolecules, serving as natural components, ingredients, or additives. Carbohydrates have numerous applications in the food industry as stabilizers, thickeners, sweeteners, and humectants. The properties and functionality of the carbohydrates undergo alterations when exposed to various thermal or non-thermal treatments. Ultrasonication is a non-thermal method that modifies the structural arrangement of carbohydrate molecules. These structural changes lead to enhanced gelling and viscous nature of the carbohydrates, thus enhancing their scope of application. Ultrasound may improve carbohydrate functionality in an environmentally sustainable way, leaving no chemical residues. The high-energy ultrasound treatments significantly reduce the molecular size of complex carbohydrates. Sonication parameters like treatment intensity, duration of treatment, and energy applied significantly affect the molecular size, depolymerization, viscosity, structural modifications, and functionality of carbohydrate biomolecules. This review provides a comprehensive analysis of ultrasound-assisted modifications in carbohydrates and the changes in functional properties induced by sonication.

Antibiotic resistance profiling and valorization of food waste streams to starter culture biomass and exopolysaccharides through fed-batch fermentations.

The present study evaluated antibiotic resistance (ABR) in bacteria isolated from different food wastes viz., meat slaughterhouses, dairy and restaurants. About 120 strains isolated from the food waste were subjected to ABR screening. More than 50% of all the strains were resistant to Vancomycin, Neomycin and Methicilin, which belong to third-generation antibiotics. Two lactic acid bacteria (LAB) free of ABR were chosen to be used as starter cultures in media formulated from food waste. Food waste combination (FWC-4) was found to be on par with the nutrient broth in biomass production. The non-ABR LAB strains showed excellent probiotic properties, and in the fed-batch fermentation process, adding a nitrogen source (soya protein) enhanced the microbial biomass (3.7 g/l). Additionally, exopolysaccharide production was found to be 2.3 g/l. This study highlights the ABR incidence in food waste medium and its economic advantage for starter culture biomass production. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-022-01222-9.

Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review.

Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins. Novel physical processing technologies (NPPT) considered 'emerging high-potential treatments for tomorrow' are required to alter protein functionality, enhance bioactive peptide formations, reduce anti-nutritional, reduce loss of nutrients, prevention of damage to heat liable proteins and clean label. NPPT can be promising substitutes for the lower energy-efficient and aggressive thermal treatments in plant protein modification. These facts captivated the interest of the scientific community in designing novel functional food systems. However, these improvements are not verifiable for all the plant proteins and depend immensely on the protein type and concentration, other environmental parameters (pH, ionic strength, temperature, and co-solutes), and NPPT conditions. This review addresses the most promising approaches of NPPT for the modification of techno-functionalities of plant proteins. New insights elaborating the effect of NPPTs on proteins' structural and functional behavior in relation to other food components are discussed. The combined application of NPPTs in the field of plant-based bioactive functionalities is also explored.

Effect of ultrasonic cavitation on the formation of soy protein isolate - rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques.

Protein-carbohydrate interactions occur naturally in glycoproteins which are highly stable in nature and are involved in various food complexes and can enhance the quality and functional properties of foods. In the current study, we characterized the protein-carbohydrate complex formed between commercial soy protein isolate and rice starch using different treatments namely heat treatment alone, ultrasound treatment alone, combination of ultrasound and heat treatment and mixing alone. The structural data obtained using circular dichroism indicated that during the complex formation, the α-helix values were reduced by a maximum of 67% compared to soy protein isolate alone. The crystalline nature of the complexes formed by ultrasound treatment preserved the techno-functional properties as compared to complexes formed by heat treatments. The FTIR analysis of the complexes formed indicated the formation of glycosidic bond. Molecular docking analysis revealed the interaction between the complexes occurred due to hydrogen bonds which make the proteins more stable in nature thus enhancing their denaturation temperature. Glutamine, Proline and Arginine present in the D subunit of 7S 3AUP interacts with the starch molecule. The obtained results suggest that sonication combined with heat treatment led to higher interaction between the soy proteins isolate and rice starch.

Effect of novel combination processing technologies on extraction and quality of rice bran oil.

Rice bran, a primary by-product from the rice processing industries, containing 10-15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.

Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax.

The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW). The DSC thermographs showed melting and crystallization temperatures of RBW as 78.55 and 73.43 °C, respectively, lesser than CW and more than BW. The peak profiling of XRD diffractographs has shown full-width at half-maximum of CW and RBW as 0.61 and 0.45, respectively, indicating distortion in crystal formation. The sequential extracts of RBW in hexane, dichloromethane, and ethylacetate have shown antimicrobial activity against E. coli and S. typhi. The research provides a baseline for extraction and separation of specialty compounds from RBW for by-product utilization.

Comprehensive Review on Banana Fruit Allergy: Pathogenesis, Diagnosis, Management, and Potential Modification of Allergens through Food Processing.

The pulp of the banana fruit is rich in bioactive compounds like dietary fibers, low glycemic carbohydrates, natural sugars, vitamins, minerals and antioxidants. These beneficial compounds are responsible for the proper functioning of immune system and enhance prevention against various deadly diseases like cancer, diabetes and heart diseases. Despite having, positive effects, the fruit are recognized as an important source for causing allergy to 0.6% of people in general population and up to 67 and 46% for people with asthma or atopic dermatitis. Fruit allergy is one of the most common food allergies witnessed worldwide. Banana fruit allergy results from the abnormal immune response to the banana proteins soon after its consumption. Symptoms range from oral allergy syndrome (OAS) to the life-threatening anaphylaxis. IgE reactivity of banana is associated with different proteins of which six proteins have been identified as major allergens, viz., Mus a1 (Profilin-actin binding protein), Mus a 2 (Class 1 chitinase), Mus a 3 (Nonspecific lipid transfer protein), Mus a 4 (Thaumatin like protein), Mus a 5 (Beta 1,3 glucanase) and Mus a 6 (Ascorbate peroxidase). This review focuses on pathogenesis, clinical features, diagnosis, and different food processing methods to mitigate the allergenicity of banana fruit.

Potassium bromate: Effects on bread components, health, environment and method of analysis: A review.

Potassium bromate, is an oxidizing agent and one of the best and cheapest dough improvers in the baking industry. Due to its positive effects it plays a major role in the bread-making industry. Potassium bromate has significant effect on food biomolecules, such as starch and protein, as it affects the extent of gelatinization, viscosity, swelling characteristics as well as gluten proteins; it removes the sulfhydryl group and leads to the formation of disulfide linkages and thus improves the bread properties. However, there are many reports elucidating its negative impact on human health. It is deemed as a potential human carcinogen by IARC and classified under class 2B. Due to this, countries across world have either partially or completely banned it. Numerous techniques have evolved to determine the concentration of potassium bromate in bread. This review explains in detail, the effects of potassium bromate on biomolecules, human health, environment and various methods of analysis.

Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste.

Concept of waste to wealth is a hot topic with research ongoing globally to reduce carbon footprint. In an effort to follow up this cause present study focused on tomato industry waste specifically the peel of tomatoes for extraction of pectin. Pectin extraction was performed using five different extraction techniques (Ultrasound assisted extraction (UAE); microwave assisted extraction (MAE); ohmic heating assisted extraction (OHAE); ultrasound assisted microwave extraction (UAME) and ultrasound assisted ohmic heating extraction (UAOHE) at different power levels to study its extraction and degradation kinetics and in turn to optimize the extraction process. The extracted pectin yield ranged from 9.30% for OHAE to 25.42% for MAE. Also, there was very less difference in the yield of MAE and UAME extracted pectin, but at the cost of major difference in degree of esterification 59.76 ±â€¯0.70 and 73.33 ±â€¯1.76%, respectively. In addition, all the pectin extracted under optimized conditions was having acceptable purity, [Galacturonic acid (GalA) content ranged from 675.8 ±â€¯11.31 to 913.3 ±â€¯20.50 g/kg of pectin]. FTIR analysis confirmed the presence of functional groups in the finger print region of identification for polysaccharide in all the extracted pectin. According to obtained results, UAME can be considered as better green extraction technology in terms of extraction yield as well as in quality of pectin compared to the other treatments used. Therefore, results suggest that UAME can be used as an efficient pectin extraction method from tomato processing waste.

Effect of ultrasound treatment on dehulling efficiency of blackgram.

Present study was conducted to evaluate the effect of Power ultrasound, on dehulling efficiency, dhal yield, dehulling loss and total colour difference of black gram using response surface methodology. Nine treatments were performed with variation in ultrasound power 343-525 W and treatment time 1-3.5 h. It was observed that ultrasound treatment significantly improved the dehulling efficiency and dhal yield of the black gram and reduced the dehulling loss. The optimized treatment condition obtained for optimum dehulling yield (75.71%), dhal yield (74.63%) dehulling loss (12.72%), and total colour difference (5.08) was ultrasound power of 513.39 W and exposure time of 2.12 h. Moreover the blackgram pretreated with ultrasound required lesser cooking time when compared to soaked alone sample. The SEM analysis revealed the significant effect of ultrasound on the blackgram kernel which led to uniform cavitation of the surface of the kernel compared to the soaked sample without ultrasound treatment. In food industry blackgram is preprocessed i.e. soaked and cooked to produce various soups, canned products, batter, snack foods etc. Hence ultrasonic treatment can be applied to improve and facilitate a faster dehulling efficiency, with added advantage of increased soaking rate and a decrease in the cooking time for blackgram.

Study on Power Ultrasound Optimization and Its Comparison with Conventional Thermal Processing for Treatment of Raw Honey.

The present study was done to optimize the power ultrasound processing for maximizing diastase activity of and minimizing hydroxymethylfurfural (HMF) content in honey using response surface methodology. Experimental design with treatment time (1-15 min), amplitude (20-100%) and volume (40-80 mL) as independent variables under controlled temperature conditions was studied and it was concluded that treatment time of 8 min, amplitude of 60% and volume of 60 mL give optimal diastase activity and HMF content, i.e. 32.07 Schade units and 30.14 mg/kg, respectively. Further thermal profile analyses were done with initial heating temperatures of 65, 75, 85 and 95 ºC until temperature of honey reached up to 65 ºC followed by holding time of 25 min at 65 ºC, and the results were compared with thermal profile of honey treated with optimized power ultrasound. The quality characteristics like moisture, pH, diastase activity, HMF content, colour parameters and total colour difference were least affected by optimized power ultrasound treatment. Microbiological analysis also showed lower counts of aerobic mesophilic bacteria and in ultrasonically treated honey than in thermally processed honey samples complete destruction of coliforms, yeasts and moulds. Thus, it was concluded that power ultrasound under suggested operating conditions is an alternative nonthermal processing technique for honey.

Recovery of steroidal alkaloids from potato peels using pressurized liquid extraction.

A higher yield of glycoalkaloids was recovered from potato peels using pressurized liquid extraction (1.92 mg/g dried potato peels) compared to conventional solid-liquid extraction (0.981 mg/g dried potato peels). Response surface methodology deduced the optimal temperature and extracting solvent (methanol) for the pressurized liquid extraction (PLE) of glycoalkaloids as 80 °C in 89% methanol. Using these two optimum PLE conditions, levels of individual steroidal alkaloids obtained were of 597, 873, 374 and 75 µg/g dried potato peel for α-solanine, α-chaconine, solanidine and demissidine respectively. Corresponding values for solid liquid extraction were 59%, 46%, 40% and 52% lower for α-solanine, α-chaconine, solanidine and demissidine respectively.

Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial.

Carrots and parsnips are often consumed as minimally processed ready-to-eat convenient foods and contain in minor quantities, bioactive aliphatic C17-polyacetylenes (falcarinol, falcarindiol, falcarindiol-3-acetate). Their retention during minimal processing in an industrial trial was evaluated. Carrot and parsnips were prepared in four different forms (disc cutting, baton cutting, cubing and shredding) and samples were taken in every point of their processing line. The unit operations were: peeling, cutting and washing with chlorinated water and also retention during 7days storage was evaluated. The results showed that the initial unit operations (mainly peeling) influence the polyacetylene retention. This was attributed to the high polyacetylene content of their peels. In most cases, when washing was performed after cutting, less retention was observed possibly due to leakage during tissue damage occurred in the cutting step. The relatively high retention during storage indicates high plant matrix stability. Comparing the behaviour of polyacetylenes in the two vegetables during storage, the results showed that they were slightly more retained in parsnips than in carrots. Unit operations and especially abrasive peeling might need further optimisation to make them gentler and minimise bioactive losses.

Characterisation of polyacetylenes isolated from carrot (Daucus carota) extracts by negative ion tandem mass spectrometry.

The potential use of negative electrospray ionisation mass spectrometry (ESI-MS) in the characterisation of the three polyacetylenes common in carrots (Daucus carota) has been assessed. The MS scans have demonstrated that the polyacetylenes undergo a modest degree of in-source decomposition in the negative ionisation mode while the positive ionisation mode has shown predominantly sodiated ions and no [M+H](+) ions. Tandem mass spectrometric (MS/MS) studies have shown that the polyacetylenes follow two distinct fragmentation pathways: one that involves cleavage of the C3-C4 bond and the other with cleavage of the C7-C8 bond. The cleavage of the C7-C8 bond generated product ions m/z 105.0 for falcarinol, m/z 105/107.0 for falcarindiol, m/z 147.0/149.1 for falcarindiol-3-acetate. In addition to these product ions, the transitions m/z 243.2 → 187.1 (falcarinol), m/z 259.2 → 203.1 (falcarindiol), m/z 301.2 → 255.2/203.1 (falcarindiol-3-acetate), mostly from the C3-C4 bond cleavage, can form the basis of multiple reaction monitoring (MRM)-quantitative methods which are poorly represented in the literature. The 'MS(3) ' experimental data confirmed a less pronounced homolytic cleavage site between the C11-C12 bond in the falcarinol-type polacetylenes. The optimised liquid chromatography (LC)/MS conditions have achieved a baseline chromatographic separation of the three polyacetylenes investigated within 40 min total run-time.

Influence of Sous Vide and water immersion processing on polyacetylene content and instrumental color of parsnip (Pastinaca sativa) disks.

The effect of blanching (95 +/- 3 degrees C) followed by sous vide (SV) processing (90 degrees C for 10 min) on levels of two polyacetylenes in parsnip disks immediately after processing and during chill storage was studied and compared with the effect of water immersion (WI) processing (70 degrees C for 2 min.). Blanching had the greatest influence on the retention of polyacetylenes in sous vide processed parsnip disks resulting in significant decreases of 24.5 and 24% of falcarinol (1) and falcarindiol (2) respectively (p < 0.05). Subsequent SV processing did not result in additional significant losses in polyacetylenes compared to blanched samples. Subsequent anaerobic storage of SV processed samples resulted in a significant decrease in 1 levels (p < 0.05) although no change in 2 levels was observed (p > 0.05). 1 levels in WI processed samples were significantly higher than in SV samples (p