Alternative food processing techniques and their effects on physico-chemical and functional properties of pulse starch: a review.

Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05557-3.

Encapsulation and Assessment of Antidiabetic Potential of α-Lactalbumin-Derived Hydrolysates.

Dipeptidyl peptidase-IV (DPP-IV) is an exopeptidase mainly present in epithelial tissues of the liver, kidney, and intestine. It is involved in the cleavage of a variety of substrates including the incretin hormones like glucagon-like peptide-1 (GLP-1). GLP-1 binds to the GLP-1 receptors of pancreatic ß-cells and leads to ß-cell proliferation and increases insulin secretion through associated gene expression. In diabetes, a constant increase in the glucose level leads to glucotoxicity, which destroys pancreatic ß-cells, decreases the insulin level, and further increases the blood glucose level. Inhibition of DPP-IV is one of the strategies for the treatment of type 2 diabetes. In recent years, peptides derived from a variety of dietary proteins have been reported to exhibit inhibitory activity against the DPP-IV enzyme. Such peptides should also be protected from the action of digestive enzymes to keep their bioactivity intact. Therefore, the present investigation was aimed to evaluate the in vitro DPP-IV inhibition potential and in vivo antidiabetic potential of α-lactalbumin in non-encapsulated hydrolysate (NEH), freeze-dried encapsulated hydrolysate (FDEH), and emulsified encapsulated hydrolysate (EEH) forms. Percent DPP-IV inhibition by the NEH, FDEH, and EEH after simulated gastrointestinal digestion was 36 ± 2.28, 54 ± 2.02, and 64 ± 2.02, respectively. The oral administration of the NEH, FDEH, and EEH at a dose of 300 mg/kg body weight was evaluated in nicotinamide-streptozotocin-induced type 2 diabetic experimental rats in a study of 30 days. Rats in the diabetic control group showed an increase in the blood glucose level and liver function enzymes and a decrease in GLP-1, insulin, and antioxidative enzymes. Administration of hydrolysates reversed the parameters by lowering the blood glucose level and increasing GLP-1 and insulin levels in plasma. The blood lipid profile, liver enzyme (ALT, AST, and AP) levels, and catalase and superoxide dismutase activity were also found to be normalized and better managed in experimental diabetic rats.

Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate.

Abstract: A dairy-cereal based composite substrate was prepared from whey-skim milk (60:40 v/v), germinated pearl millet flour (4.73% w/v) and liquid barley malt extract (3.27% w/v) and fermented using probiotic strain Lactobacillus acidophilus NCDC-13. Probiotic fermentation increased whiteness index, viscosity and water holding capacity of unfermented substrate. Fermentation caused a reduction in total solids, fat, ash and total dietary fibre content and increment in protein content. Fermentation brought a highly significant reduction in phytic acid (78%) and polyphenol (46%) content. The protein and starch digestibility increased significantly. The HCl- extractability of Ca, Fe, Mg and Zn of unfermented substrate was 32%, 25%, 64% and 17% respectively, which increased to 73%, 50%, 83% and 65% respectively after fermentation. Fermentation resulted in 77% decrease in phytate P as % of total P and significant increase in free P. The current investigation revealed that probiotic fermentation improved nutritional attributes of the composite substrate substantially. The low cost nutritionally enriched probiotic substrate can be utilized for preparation of a wide range of low- cost probiotic foods to address malnutrition and enhance immunity of common population.

Double emulsion-based mayonnaise encapsulated with bitter gourd extract exhibits improvement in vivo anti-diabetic action in STZ induced rats.

Bitter gourd contains charantin (steroidal saponins), insulin-like peptides, and alkaloids, which contribute to its hypoglycemic ability. The study aims to evaluate effects of anti-diabetic potential of bitter gourd (Momordica charantia) encapsulated double emulsion-based functional mayonnaise on the normal and streptozotocin-induced type 2 diabetes in albino male Wister rats. The rats were allocated into seven groups: a control group fed with synthetic diet (NC), two non-diabetic groups (NCM and NFM) and four diabetic-induced groups (DC, DCM, DFM, and DCMB) for 8 weeks and then analyzed for the various biochemical parameters. The results of this study revealed significant (p < 0.05) anti-diabetic potential in streptozotocin-induced diabetic male albino Wistar rats with decrease in blood glucose and HbA1c, increase in body weight, hemoglobin, and plasma insulin.

Emblicanin rich Emblica officinalis extract encapsulated double emulsion: controlled release of bioactive during phagocytosis and in vitro digestion.

ABSTRACT: Controlled release of Emblicanin rich water soluble extract of Emblica officinalis (EEO) from the inner phase of water-in-oil-in-water type double emulsion (DE), during in vitro digestion and phagocytosis was investigated. It was observed that release of EEO (measured as total polyphenols and gallic acid by HPLC) from inner phase of DE was maximum during intestinal digestion followed by gastric and salivary digestion. Main reason was increased particle size of emulsion droplets and change in zeta potential by the action of digestive enzymes. ACE inhibitory activity and antioxidant activity [determined by ABTS (99.58 ± 7.24 mM/mL), DPPH (76.93 ± 0.93 µM/mL) and FRAP (6.34 ± 0.13 mM/mL)] was observed on the higher side in the intestinal digesta of EEO-encapsulated DE (EEODE) as compared to salivary and gastric digesta. However, reverse trend was observed in control sample (unencapsulated-EEO). Phagocytic activity of EEODE increased with increasing its concentration of 2-10 µL. These results indicated that the developed DE matrix was effective in protecting active components of EEO during harsh digestive conditions as evident by sustained/target release. This newly developed EEODE formulation can be used as functional ingredient in the preparation of different dairy and food based functional products.

Assessment of malting characteristics of different Indian barley cultivars.

The impact of malting on composition and malt quality parameters such as diastatic power, α-amylase activity, ß-amylase activity, hot water extract and ß-glucan content were investigated in five different Indian barley cultivars. Protein content of grains increased significantly after malting. Soluble protein content of unmalted grain, which ranged from 3.20-3.93% increased after malting to 4.26-4.85%. Diastatic power of mature grain varied across genotype and their level increased (58.98-81.05 to 115.93-142.45 DP°) after malting. Diastatic power correlated very strongly with protein content (r = 0.90) and strongly with ß-amylase activity (r = 0.74). α-amylase, which was low (0.042-0.189 Ceralpha Unit/g) initially in unmalted grain, was synthesized during germination to the range of 149.42-223.78 Ceralpha Unit/g. The correlation between diastatic power and α-amylase was very weak (r = - 0.04). The levels of ß-amylase in unmalted grain was in the range of 13.97-18.26; that amount got reduced after malting to 12.55-15.97 Betamyl-3 U/g. ß-amylase had a strong positive correlation (r = 0.85) with grain protein. Malted grain which had higher protein content showed very strong negative correlation (r = - 0.86) with hot water extract value. ß-glucan content reduced 70-80% from the initial level, across genotypes.

Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology.

The current work aimed to formulate smoothie by optimizing varying levels of soy protein isolate (1.5-2.5% w/w), sucralose (150-190 ppm) and pectin (0.3-0.5% w/w) along with milk, legume (chickpea), vegetable (carrot), fruit (mango), honey and trisodium citrate by response surface methodology on the basis of sensory (color and appearance, flavor, consistency, sweetness and overall acceptability) and physical (expressible serum and viscosity) responses. Soy protein isolate and pectin levels influenced color and appearance, flavor, consistency and overall acceptability significantly. Soy protein isolate and pectin showed a positive correlation with viscosity of smoothie with reduced expressible serum. Smoothie was optimized with 1.8% (w/w) soy protein isolate, 166.8 ppm sucralose, and 0.5% (w/w) pectin with acceptable quality. One serving (325 ml) of optimized smoothie provides approximately 23% protein, 27% dietary fiber of the recommended daily values and provides approximately 74 kcal per 100 ml of smoothie, which renders smoothie as a high protein, high fiber, grab-and-go breakfast option.

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules.

The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed ~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.

Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids.

The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared at 1,500, 3,000 and 4,500 psi homogenization pressure. Flaxseed oil emulsions were studied for its physical stability, oxidative stability (peroxide value), particle size distribution, zeta (ζ)-potential and rheological properties. Emulsions homogenized at 1,500 and 4,500 psi pressure showed oil separation and curdling of WPC, respectively, during preparation or storage. All the combinations of emulsions (homogenized at 3,000 psi) were physically stable for 28 days at 4-7 ºC temperature and did not show separation of phases. Emulsion with 7.5 % WPC showed the narrowest particle size distribution (190 to 615 nm) and maximum zeta (ζ)-potential (-33.5 mV). There was a slight increase in peroxide value (~20.98 %) of all the emulsions (except 5 % WPC emulsion), as compared to that of free flaxseed oil (~44.26 %) after 4 weeks of storage. Emulsions showed flow behavior index (n) in the range of 0.206 to 0.591, indicating higher shear thinning behavior, which is a characteristic of food emulsions. Results indicated that the most stable emulsion of flaxseed oil (12.5 %) can be formulated with 7.5 % WPC-80 and 10 % lactose (filler), homogenized at 3,000 psi pressure. The formulated emulsion can be used as potential omega-3 (ω-3) fatty acids delivery system in developing functional foods such as pastry, ice-creams, curd, milk, yogurt, cakes, etc.

Nutritional advantages of oats and opportunities for its processing as value added foods - a review.

Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

Process optimization for a nutritious low-calorie high-fiber whey-based ready-to-serve watermelon beverage.

Whey is a nutritious by product of some traditional Indian processed milk products and it needs to be utilized in an effective way in order to reduce environmental hazards associated with its untreated disposal. Low calorie watermelon beverage appears to be a simple, attractive and economic method of whey disposal. The experiment was designed by Central Composite Rotatable Design of Responce Surface Methodology. Three independent variables whey, Innova ® fiber and sucralose were chosen at five levels within the respective ranges of 40-60 %, 2.0-5.0 % and 0.01-0.03 %. The effect of the variables on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) was observed. These three were the independent variables whose effect on flavour, mouthfeel, after-taste, viscosity, total soluble solids (all to be maximized) and sedimentation (to be minimized) were evaluated. Quadratic model fitted well to all dependent variables. The R(2) values for flavour, mouthfeel, aftertaste, viscosity, sedimentation and TSS were 95.57, 98.71, 95.50, 97.87, 99.26 and 98.17 %, respectively. Response surface methodology was used to optimize the level of processing parameters. Maximum scores for flavour (7.46), mouthfeel (7.49), after-taste (7.72), viscosity (13.55 cp) and total soluble solid (15.34°Brix) and minimum score for sedimentation (1.55 ml/10 ml) were obtained when the formulation contained 51.46 % whey, 3.84 % Innova® fiber and 0.021 % sucralose.

Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening.

A study was conducted to determine the efficacy of Edam cheese as a carrier of probiotic bifidobacteria. Probiotic Edam cheese containing 10(7) viable cells of Bifidobacterium bifidum was monitored over a period of 3 months for ripening changes. Lactose in control as well as experimental cheeses was depleted within 15 days. Moisture decreased from 46.61 and 47.24 % to 42.06 and 42.46 % in control and experimental samples, respectively while pH in both the cheeses increased from ~5.20 to ~5.45. The free fatty acids increased from 2.23 % and 2.31 % on 0-day to 2.78 % and 2.83 % after 3 months, in control and probiotic cheeses, respectively. The 0-day and 3-month values of total volatile fatty acids in both samples were ~2.30 and ~2.95 ml NaOH (0.1 N) used per 10 g cheese, respectively. The soluble protein increased respectively from 5.42 and 5.30 % to 15.00 and 14.96 % after 3 months of storage in control and experimental cheeses. More of α-casein was degraded than ß-casein after 3 months in both the samples. The study demonstrated that Edam cheese may be a suitable vehicle for delivering probiotic bifidobacteria to the end user.

Process optimization for enzyme aided clarification of watermelon juice.

Watermelon juice was exposed to the enzyme masazyme at varying enzyme concentrations (0.01-0.1 % w/w) and different time (20-120 min) and temperature (30-50 °C) combinations. The effects of the treatments on selected responses (juice recovery, total dissolved solids (TDS), viscosity, turbidity, cloud stability and L value) were determined employing a second order Box Behnken Design in combination with Response Surface Methodology. Enzymatic treatment effectively degraded polysaccharides, resulting in reduced viscosity, turbidity and absorbance value and increased juice recovery, total dissolved solids and lightness. R(2) value for all models for the dependent variables were greater than 90 %. The maximum juice recovery (86.27 %), TDS (8.7°Brix) and L value (17.57) while minimum viscosity (0.0020 Pa.s.), turbidity (39.37 NTU) and cloud stability (0.033 abs) were obtained when enzyme treatment was set up with 0.09 % w/w enzyme concentration at 46.90 °C and 117.45 min.

Significance of coarse cereals in health and nutrition: a review.

This review assesses the nutritional attributes of coarse cereals and also their utilization as food and as formulated foods. These cereals are laden with phytochemicals including phenolic acids, tannins, anthocyanins, phytosterols, avenenathramides and policosanols. They possess high antioxidant properties in vitro than staple cereals and fruits by different purported pathways. There are also some anti-nutritional factors that may be reduced by certain processing treatments. Several epidemiological studies show that these cereals are helpful in reducing several kinds of chronic diseases like cancers, cardiovascular diseases, type II diabetes and various gastrointestinal disorders. Being coarse in nature, they cannot replace our staple cereals, but can be used in different proportions with rice and wheat to formulate various nutritional products. They can be used to make porridges, biscuits, cakes, cookies, tortillas, bread, probiotic drinks, ladoo, ghatta, flakes and several fermented foods. The coarse cereals also have good potential in manufacturing bioethanol, paper, oil and biofilms.

Fatty acid profile of unconventional oilseeds.

The continued increase in human population has resulted in the rise in the demand as well as the price of edible oils, leading to the search for alternative unconventional sources of oils, particularly in the developing countries. There are hundreds of un- or underexplored plant seeds rich in oil suitable for edible or industrial purposes. Many of them are rich in polyunsaturated essential fatty acids, which establish their utility as "healthy oils." Some agrowaste products such as rice bran have gained importance as a potential source of edible oil. Genetic modification has paved the way for increasing the oil yields and improving the fatty acid profiles of traditional as well as unconventional oilseeds. Single cell oils are also novel sources of edible oil. Some of these unconventional oils may have excellent potential for medicinal and therapeutic uses, even if their low oil contents do not promote commercial production as edible oils.

Designer milk.

Dairy biotechnology is fast gaining ground in the area of altering milk composition for processing and/or animal and human health by employing nutritional and genetic approaches. Modification of the primary structure of casein, alteration in the lipid profile, increased protein recovery, milk containing nutraceuticals, and replacement for infant formula offer several advantages in the area of processing. Less fat in milk, altered fatty acid profiles to include more healthy fatty acids such as CLA and omega-fats, improved amino acid profiles, more protein, less lactose, and absence of beta-lactoglobulin (beta-LG) are some opportunities of "designing" milk for human health benefits. Transgenic technology has also produced farm animals that secrete in their milk, human lactoferrin, lysozyme, and lipase so as to simulate human milk in terms of quality and quantity of these elements that are protective to infants. Cow milk allergenicity in children could be reduced by eliminating the beta-LG gene from bovines. Animals that produce milk containing therapeutic agents such as insulin, plasma proteins, drugs, and vaccines for human health have been genetically engineered. In order to cater to animal health, transgenic animals that express in their mammary glands, various components that work against mastitis have been generated. The ultimate acceptability of the "designer" products will depend on ethical issues such as animal welfare and safety, besides better health benefits and increased profitability of products manufactured by the novel techniques.