Granite stone is a by-product of the rock crushing manufacturing.An industrial waste in powder form that causes health problems and environmental pollution.Fine particles fraction can be used as a partial replacement ...Granite stone is a by-product of the rock crushing manufacturing.An industrial waste in powder form that causes health problems and environmental pollution.Fine particles fraction can be used as a partial replacement of sand in concrete manufacture.In this work,an alternative exploitation of this waste fraction is proposed.Granite sand(GS)with particles mean size of ~1μm was employed as thermoplastic starch(TPS)filler at different concentrations.Biocomposites were obtained by melt-mixing and thermo-compression,achieving translucent and easy to handle films.A good GS dispersion within the matrix was evidenced by SEM.Mineral presence induced a shift of starch’s melting point to higher values and a better thermal resistance.TPS UV absorption capacity was increased ~90% by GS addition.An increment in TPS Young’s modulus and maximum tensile stress of 5 and 3 times,respectively was observed by adding 5%w/w GS.展开更多
Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing technique...Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.展开更多
文摘Granite stone is a by-product of the rock crushing manufacturing.An industrial waste in powder form that causes health problems and environmental pollution.Fine particles fraction can be used as a partial replacement of sand in concrete manufacture.In this work,an alternative exploitation of this waste fraction is proposed.Granite sand(GS)with particles mean size of ~1μm was employed as thermoplastic starch(TPS)filler at different concentrations.Biocomposites were obtained by melt-mixing and thermo-compression,achieving translucent and easy to handle films.A good GS dispersion within the matrix was evidenced by SEM.Mineral presence induced a shift of starch’s melting point to higher values and a better thermal resistance.TPS UV absorption capacity was increased ~90% by GS addition.An increment in TPS Young’s modulus and maximum tensile stress of 5 and 3 times,respectively was observed by adding 5%w/w GS.
基金the Indian Council of Agriculture Research,All India Coordinated Research Project on Postharvest Engineering and Technology(ICAR-AICRP on PHET)Chaudhary Charan Singh Haryana Agricultural University,Hisar,for providing technical and financial support for the research.
文摘Millets,nutrient-rich grains packed with complex carbohydrates,dietary fiber,essential proteins,lipids,and antioxidant phytochemicals,are gaining recognition as valuable dietary components.Various processing techniques,including roasting,extrusion,germination,and hydrothermal treatment,have been employed to enhance nutritional bioavailability and consumer appeal.These processing,which involves the application of heat and moisture,induces specific transformations in millet components.Starch undergoes gelatinization,a process in which its crystalline structure is disrupted,leading to increased digestibility and viscosity.Proteins undergo denaturation,altering their structure and potentially improving their digestibility and functionality.Lipids may also undergo modifications,impacting their stability and interactions with other food components.These changes facilitate the release of bioactive compounds such as phenolics,flavonoids,and tannins.These processes effectively reduce anti-nutritional factors,further boosting nutrient availability.This review provides a comprehensive analysis of various hydrothermal methods,including steaming and heat-moisture treatment,and critically evaluates their impact on the physicochemical properties,nutritional profile,and potential health benefits of millet.Steaming,a gentler method involves cooking millet in a steamer basket above boiling water,preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention.Heat-moisture treatment,a more specialized technique,involves exposing millet to elevated temperatures and controlled moisture levels,inducing specific changes in starch properties without causing complete gelatinization.This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative,nutritious millet-based food products.
