In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder a...In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder and distilled water (300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1% ginseng medium) followed by incubation at 37°C for 3, 5, 7, and 10 days. The growth of B. subtilis in the ginseng medium significantly increased up to 9 log CFU/g, but no significant difference was observed after 3 days. As the fermentation progressed, the ginsenoside Rd and Rg+Rh1 contents increased by 255.3% - 322.5% and 165.6% - 228.6%, respectively, whereas the Rc, Re, and Rg1 contents decreased by 30.7% - 39.6%, 10.5% - 12.8%, and 16.2% - 16.6%, respectively. After 3 days of fermentation, a 6.25% - 7.12% viscous substance was produced;thereafter, the viscous substance was gradually reduced until it disappeared. The viscosity of the medium significantly decreased with a longer fermentation time. Fibrinolytic activity increased during 3 - 10 days of fermentation, indicating a relative activity of 85.0% - 100.0%.展开更多
In the fed-batch cultivation of Saccharomyces cerevisiae,excessive glucose addition leads to increased ethanol accumulation,which will reduce the efficiency of glucose utilization and inhibit product synthesis.Insuffi...In the fed-batch cultivation of Saccharomyces cerevisiae,excessive glucose addition leads to increased ethanol accumulation,which will reduce the efficiency of glucose utilization and inhibit product synthesis.Insufficient glucose addition limits cell growth.To properly regulate glucose feed,a different evolution algorithm based on self-adaptive control strategy was proposed,consisting of three modules(PID,system identification and parameter optimization).Performance of the proposed and conventional PID controllers was validated and compared in simulated and experimental cultivations.In the simulation,cultivation with the self-adaptive control strategy had a more stable glucose feed rate and concentration,more stable ethanol concentration around the set-point(1.0 g·L^(-1)),and final biomass concentration of 34.5 g-DCW·L^(-1),29.2%higher than that with a conventional PID control strategy.In the experiment,the cultivation with the self-adaptive control strategy also had more stable glucose and ethanol concentrations,as well as a final biomass concentration that was 37.4%higher than that using the conventional strategy.展开更多
Food safety and shelf life are critical factors for human health and are greatly impacted by microbial spoilage.Despite the widespread use of synthetic preservatives,interest in natural alternatives has grown due to t...Food safety and shelf life are critical factors for human health and are greatly impacted by microbial spoilage.Despite the widespread use of synthetic preservatives,interest in natural alternatives has grown due to their possible health risks.The plant bioactives as natural alternatives are being explored for extending shelf life of food either via direct addition or in terms of edible coating and packaging films.The Ficus spp.,having a great ethnobotanical importance,have been used for a long time in traditional medicine.Its rich phytochemical profile exhibits a strong antimicrobial and antifungal property to combat various food-spoilage microorganisms,such as Escherichia coli,Staphylococcus aureus,Pseudomonas spp.,Candida albicans,Aspergillus flavus,and Penicillium expansum.The latex based edible coatings from Ficus spp.have shown real-food utility by extending the shelf life and enhancing the quality of dried fruits.The packaging film incorporated with Ficus carica leaves extract preserved the quality of apple slices.The addition of its aqueous leaf extract into the milk extends shelf life of pasteurized buffalo milk from 5 to 16 days without altering its properties.Despite the potential antimicrobial effects many of the Ficus plants such as Ficus virens,Ficus palmata,Ficus auriculata,and Ficus benghalensis still have not explored in food packaging or food preservation.These challenges can be addressed via various interdisci-plinary approaches such as metabolomics,pharmacology,nanotechnology,and computational biology.Additionally,compound stability,standardization,and widespread utilization are some of the research gaps that need to be discussed.展开更多
This study compares Arenga obtusifolia(tassey)flour with potato flour,focusing on nutritional,techno-functional,and metabolite profiles.Tassey flour has higher fat(2.50%),fiber(7.11%),and carbohydrate(75.58%)contents,...This study compares Arenga obtusifolia(tassey)flour with potato flour,focusing on nutritional,techno-functional,and metabolite profiles.Tassey flour has higher fat(2.50%),fiber(7.11%),and carbohydrate(75.58%)contents,while potato flour offers more protein(21.33%)and ash(3.44%),making it a better protein source.Tassey flour exhibits strong nutraceutical potential,with a total phenolic content of 439.58 mg GAE g^(-1) and flavonoid content of 16.60 mg QE g^(-1),resulting in high antioxidant activity(ABTS inhibition:79.56%,DPPH:72.23%)than potato flour.Tassey’s peak viscosity(1092.3 mPa s)and pasting temperature(70.76℃)suit it for baked goods requiring moisture retention,while potato flour’s higher amylose(13.64%)and starch content(64.49%)lend structural benefits.Tassey flour also excels in water absorption(40.59%)and oil holding capacity(12.20%)compared to potato flour,making it ideal for snacks and bakery applications needing enhanced moisture.FTIR spectrum reveals the presence of various functional compounds,while SEM images show that the flour granules were smooth,uniform,and ranged from 10 to 50μm.Amino acid analysis shows valuable sulfurcontaining and aromatic amino acids,though potato flour has higher in-vitro protein digestibility(79.03%).HRLCMS analysis further reveals a diverse array of nutraceutical compounds promoting metabolic health and reducing oxidative stress.Sensory testing of cookies reveals strong acceptability for tassey-enhanced variants,particularly Variant D.Tassey’s unique attributes make it an excellent alternative to potato flour in healthfocused and nutrient-enriched food products.展开更多
Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various r...Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various routes,including parenteral(injection),oral ingestion,or transdermal absorption.In addition,there have been limited studies conducted on the toxicological and safety aspects of LPs.This highlights the need for more research to be conducted on the potential risks of oral exposure before considering their use in food applications.Therefore,the purpose of this review is to present the latest information on the composition of LP,the materials used to coat LPs for applications in the pharmaceutical and food industries to enhance the stability of LPs containing delicate BACs,and the absorption of LPs and commercially available liposomal products produced using different technologies in the market.In addition,this paper revisits various advanced technologies used in the field of food and nutraceutical processing.These technologies include the supercritical fluid method,supercritical antisolvent method,supercritical reverse phase evaporation method,micro-fluidization,and ultrasonication.The article also discusses the applications of these technologies.展开更多
The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to ga...The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to gauge the quality and safety of foods:1)Destructive methods(like gas chromatography,high performance liquid chromatography,enzyme linked immuno-sorbent assay,etc.);and 2)Non-destructive methods(such imaging methods,computer vision systems,fourier transform infrared spectroscopy,and near infrared spectroscopy).Techniques for imaging are frequently employed in the food industry to assess external quality.Imaging is the process of visualizing an object,while spectroscopy is the study of how energy is transferred from light to matter.Spectroscopy and imaging are used in the hyper spectral imaging approach.A method that may offer both spectral and spatial information about a component is called hyperspectral imaging(HSI).The HSI creates a hypercube out of spectral pictures at more than ten different wavelengths.A hypercube has three dimensions:two spatial(the x and y axes)and one spectral(λ).Fruits and vegetables,dairy goods,meat products,seafood,grains,and legumes are all evaluated for quality and safety using HSI.The HSI approach is excellent for identifying both internal and exterior food problems.Anthocyanin in grapes,Penicillium digitatum in mandarins,melamine in milk powder,and the amount of fat in cheese can all be detected using HSI.In addition to recognizing the muscles in lamb meat,HSI may also be used to assess the colour,pH,and tenderness of beef,the colour,pH,and drip loss of pork,and the presence of E.coli in pork.Additionally,HSI is utilized to identify Aspergillus niger in wheat and Aflatoxin B1 in maize.Chemometric instruments are essential to HSI.Large data storage and fast processors are needed.Improved models are required for quick and simple evaluation.The HSI has limits when it comes to microbiological contaminants’metabolites detection and quantification,model optimization,and the development of more reliable models.Validation of developed models on several storage conditions.Combining HSI with Raman microscopic imaging(RMI)and fluorescence microscopic imaging(FMI)improves the ability to analyze microbes.展开更多
The application of proteins in food system largely depends upon their functional properties.Number of protein sources are available in nature and their degree of utilization in food industry is related to their functi...The application of proteins in food system largely depends upon their functional properties.Number of protein sources are available in nature and their degree of utilization in food industry is related to their functional properties.The behavior of food systems during preparation,processing,storage,and consumption is affected by functional properties of proteins and these properties of proteins affects the quality and sensory attributes of the food system.These properties depend upon the physicochemical characteristics of proteins which in turn is affected by the structure of proteins.The poor functional properties of proteins are attributed to their structural conformation or to the processing techniques,which eventually limits their industrial application.This pose a challenge in utilizing protein isolates having poor functionality in food industry.The challenges encountered in the utilization of protein isolates with low functionality can be overcome through modification of their structure.The use of nonthermal and chemical free modification technique have been increasingly used by the researcher to enhance the functional properties of proteins.Among the different nonthermal modification techniques pulsed electric field modification is more efficient and reliable,clean and is a low operating cost technology.Pulsed electric field(PEF)technology is uses short duration pulses of high voltage electric field on the food to obtain the desirable effect on the food structure.Application of pulsed electric field to the food protein improves their functional propeties due to changes in their structural conformations.展开更多
Ohmic heating is a food processing method in which alternating current(AC)went through a food sample and resulted in internal energy generation in foods.It is an alternative fast heating technique.Its principal advant...Ohmic heating is a food processing method in which alternating current(AC)went through a food sample and resulted in internal energy generation in foods.It is an alternative fast heating technique.Its principal advantage is the ability to rapidly and uniformly heat food materials of various densities.During ohmic heating,change in electrical conductivity was observed.The intensity of food materials’electrical conductivity or overall resistance critically controls ohmic heating rate.An ohmic heating set-up was prepared under this project.Tomato juice was heated(about 32℃ to 80℃)in a batch type ohmic heater at different voltage gradients in the range of 50-70 V/cm.It was statistically found that the voltage gradient had significant impact on conductivity and system performance coefficient(SPC)(P<0.05).It was concluded that the electrical conductivity values linearly increased with temperature.The SPCs of the system ranged between 0.779 and 0.943.The value of R2 of the linear model was greater than 0.98.展开更多
Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isola...Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isolated by aqueous two-phase extraction.The pigment betacyanin extracted from the dragon fruit peels,was encapsulated using the complex coacervation technique.For encapsulation,four distinct carrier agents,namely maltodextrin,gum arabic,xanthan gum,and gelatin were mixed with sodium alginate to form the wall materials.The betacyanin microcapsule using gum arabic as the wall material had the highest encapsulation efficiency(92.265%),followed by maltodextrin(88.365%),xanthan gum(84.655%),and gelatin(80.526%).The hygroscopicity,swelling index,and solubility of the formulated four betacyanin microcapsules were in the range of 7.581-9.462 g/100 g,120.155-153.545%,and 54.645-65.216%,respectively.The thermal stability of four microcapsules treated at 80◦C and pH 7 was revealed to have a half-life period of 55-110 min.The release behaviour of microcapsules in terms of betacyanin content in simulated gastric juice were fitted with Higuchi,Korsmeyer-Peppas,Weibull,and Peppas-Sahalin models.The findings support the concept that microencapsulation enables the formulation of a stable product containing functional components.展开更多
There were needs to develop some preservation technique to enhance the shelf life of Paneer because it is highly perishable in nature at ambient conditions.Drying can be one of the methods to increase shelf life of pa...There were needs to develop some preservation technique to enhance the shelf life of Paneer because it is highly perishable in nature at ambient conditions.Drying can be one of the methods to increase shelf life of paneer.This study was undertaken to dry 1.5 cm3 paneer at 62,72 and 82℃temperatures and 10,14 and 18 kPa absolute pressures with superheated steam.Moisture content,drying rate and moisture ratio data were generated by conducting the experiments in low pressure superheated steam dryer.These data were used to develop Artificial Neural Network(ANN)models.Optimized ANN models were developed for rapid and more accurate prediction of moisture content with two hidden layers and seven nurons having R20.9991,drying rate with two hidden layers and nine nurons having R20.9846 and moisture ratio with two hidden layers and seven nurons having R20.9991 in drying,based on two hidden layers and one to nine neurons in each hidden layer.Measured values of moisture content,drying rate and moisture ratio were predicted with an R^(2)>0.98.System equation has been developed to predict moisture content,drying rate and moisture ratio at any given conditions.展开更多
The food industry is vigorously searching for bioactive compounds with therapeutic potential that are derived from unexplored natural sources.Ankol plant(Alangium salvifolium)is an underutilized small deciduous shrub ...The food industry is vigorously searching for bioactive compounds with therapeutic potential that are derived from unexplored natural sources.Ankol plant(Alangium salvifolium)is an underutilized small deciduous shrub that reaches a height of 10 m and is underutilized as a culinary plant.It can be found largely in the plains and lower mountain regions throughout India and elsewhere in East Africa to China,New Guinea,Indonesia,and Vietnam.This plant is a vital source of high value-added ingredients,including anthocyanin and flavonoid pigments,alkaloid,tannin,and phenols that can be of great interest to the food industry as functional colorants and additives.The present review highlights the potential of Ankol plant(A.salvifolium)as valuable source of bioactive compounds for the development of functional foods.A.salvifolium is an important source of structurally varied bioactive compounds with distinct anti-diabetic,anti-cancer,anti-spasmodic,anti-inflammatory,analgesic,anti-arthritic,anti-protozoal,anti-hypertensive and cardio-protective properties.The results of molecular tests indicate the presence of numerous novel phytochemicals and biochemical substances,paving the way for future scientific discoveries for various aspects.展开更多
Pigments,which are naturally found in a variety of fruits and are categorized as natural dyes,are compounds that impart color to a variety of products in the food industry.Natural colorants are being used in the food ...Pigments,which are naturally found in a variety of fruits and are categorized as natural dyes,are compounds that impart color to a variety of products in the food industry.Natural colorants are being used in the food industry to broaden the color pallet.Exploration and long-term use of underutilized crops(also known as minor or neglected)are critical for dietary diversification as well as fulfilling the nutritional needs of an ever-increasing human population.In recent years,the potential for underutilized crops as an emerging source of natural colorants has gained traction in the scientific community.The predominant factors behind the exploration of unconventional plants are sustainable production,local availability,technological feasibility,cultural importance,specialty food production,and new fundamental insights.There is an urgent need to uncover and explore underutilized plants in the changing world where unfavorable climatic and human conditions endanger natural vegetation around the planet.Humans have been using plant-based pigments since ancient times.Alternative vegetal resources and the re-discovery of underutilized plants should be prioritized in the hunt for important natural colorants.This review demonstrates the potential of this underutilized natural resource to extract promising natural colorants,which can be utilized in the food industry in the future.A scientific approach as well as research regarding the investigation,utilization,the discovery of new plant species having valuable natural pigments,their actions safety,and nutritional properties,is still needed around the world.展开更多
文摘In order to obtain all the properties of fermented ginseng, we fermented ginseng using Bacillus subtilis (B. subtilis) isolated from Cheonggukjang. A sterilized ginseng medium was made with 4-year-old ginseng powder and distilled water (300% ginseng powder [w/w]), and the ginseng was fermented by B. subtilis (1% ginseng medium) followed by incubation at 37°C for 3, 5, 7, and 10 days. The growth of B. subtilis in the ginseng medium significantly increased up to 9 log CFU/g, but no significant difference was observed after 3 days. As the fermentation progressed, the ginsenoside Rd and Rg+Rh1 contents increased by 255.3% - 322.5% and 165.6% - 228.6%, respectively, whereas the Rc, Re, and Rg1 contents decreased by 30.7% - 39.6%, 10.5% - 12.8%, and 16.2% - 16.6%, respectively. After 3 days of fermentation, a 6.25% - 7.12% viscous substance was produced;thereafter, the viscous substance was gradually reduced until it disappeared. The viscosity of the medium significantly decreased with a longer fermentation time. Fibrinolytic activity increased during 3 - 10 days of fermentation, indicating a relative activity of 85.0% - 100.0%.
文摘In the fed-batch cultivation of Saccharomyces cerevisiae,excessive glucose addition leads to increased ethanol accumulation,which will reduce the efficiency of glucose utilization and inhibit product synthesis.Insufficient glucose addition limits cell growth.To properly regulate glucose feed,a different evolution algorithm based on self-adaptive control strategy was proposed,consisting of three modules(PID,system identification and parameter optimization).Performance of the proposed and conventional PID controllers was validated and compared in simulated and experimental cultivations.In the simulation,cultivation with the self-adaptive control strategy had a more stable glucose feed rate and concentration,more stable ethanol concentration around the set-point(1.0 g·L^(-1)),and final biomass concentration of 34.5 g-DCW·L^(-1),29.2%higher than that with a conventional PID control strategy.In the experiment,the cultivation with the self-adaptive control strategy also had more stable glucose and ethanol concentrations,as well as a final biomass concentration that was 37.4%higher than that using the conventional strategy.
文摘Food safety and shelf life are critical factors for human health and are greatly impacted by microbial spoilage.Despite the widespread use of synthetic preservatives,interest in natural alternatives has grown due to their possible health risks.The plant bioactives as natural alternatives are being explored for extending shelf life of food either via direct addition or in terms of edible coating and packaging films.The Ficus spp.,having a great ethnobotanical importance,have been used for a long time in traditional medicine.Its rich phytochemical profile exhibits a strong antimicrobial and antifungal property to combat various food-spoilage microorganisms,such as Escherichia coli,Staphylococcus aureus,Pseudomonas spp.,Candida albicans,Aspergillus flavus,and Penicillium expansum.The latex based edible coatings from Ficus spp.have shown real-food utility by extending the shelf life and enhancing the quality of dried fruits.The packaging film incorporated with Ficus carica leaves extract preserved the quality of apple slices.The addition of its aqueous leaf extract into the milk extends shelf life of pasteurized buffalo milk from 5 to 16 days without altering its properties.Despite the potential antimicrobial effects many of the Ficus plants such as Ficus virens,Ficus palmata,Ficus auriculata,and Ficus benghalensis still have not explored in food packaging or food preservation.These challenges can be addressed via various interdisci-plinary approaches such as metabolomics,pharmacology,nanotechnology,and computational biology.Additionally,compound stability,standardization,and widespread utilization are some of the research gaps that need to be discussed.
基金Graphic Era(Deemed to be University)for financial support in terms of a Seed Money project entitled"Valorization of underutilized tubers of Uttarakhand for possible food application".
文摘This study compares Arenga obtusifolia(tassey)flour with potato flour,focusing on nutritional,techno-functional,and metabolite profiles.Tassey flour has higher fat(2.50%),fiber(7.11%),and carbohydrate(75.58%)contents,while potato flour offers more protein(21.33%)and ash(3.44%),making it a better protein source.Tassey flour exhibits strong nutraceutical potential,with a total phenolic content of 439.58 mg GAE g^(-1) and flavonoid content of 16.60 mg QE g^(-1),resulting in high antioxidant activity(ABTS inhibition:79.56%,DPPH:72.23%)than potato flour.Tassey’s peak viscosity(1092.3 mPa s)and pasting temperature(70.76℃)suit it for baked goods requiring moisture retention,while potato flour’s higher amylose(13.64%)and starch content(64.49%)lend structural benefits.Tassey flour also excels in water absorption(40.59%)and oil holding capacity(12.20%)compared to potato flour,making it ideal for snacks and bakery applications needing enhanced moisture.FTIR spectrum reveals the presence of various functional compounds,while SEM images show that the flour granules were smooth,uniform,and ranged from 10 to 50μm.Amino acid analysis shows valuable sulfurcontaining and aromatic amino acids,though potato flour has higher in-vitro protein digestibility(79.03%).HRLCMS analysis further reveals a diverse array of nutraceutical compounds promoting metabolic health and reducing oxidative stress.Sensory testing of cookies reveals strong acceptability for tassey-enhanced variants,particularly Variant D.Tassey’s unique attributes make it an excellent alternative to potato flour in healthfocused and nutrient-enriched food products.
基金supported by Ministry of Education(formerly the Ministry of Human Resource Development),Government of India for an Institute Research Assistantship and the authors。
文摘Liposomes(LPs)are capable of transporting a wide range of bioactive compounds(BACs)that have significant applications in the pharmaceutical,food,and cosmetic industries.These BACs can be administered through various routes,including parenteral(injection),oral ingestion,or transdermal absorption.In addition,there have been limited studies conducted on the toxicological and safety aspects of LPs.This highlights the need for more research to be conducted on the potential risks of oral exposure before considering their use in food applications.Therefore,the purpose of this review is to present the latest information on the composition of LP,the materials used to coat LPs for applications in the pharmaceutical and food industries to enhance the stability of LPs containing delicate BACs,and the absorption of LPs and commercially available liposomal products produced using different technologies in the market.In addition,this paper revisits various advanced technologies used in the field of food and nutraceutical processing.These technologies include the supercritical fluid method,supercritical antisolvent method,supercritical reverse phase evaporation method,micro-fluidization,and ultrasonication.The article also discusses the applications of these technologies.
文摘The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to gauge the quality and safety of foods:1)Destructive methods(like gas chromatography,high performance liquid chromatography,enzyme linked immuno-sorbent assay,etc.);and 2)Non-destructive methods(such imaging methods,computer vision systems,fourier transform infrared spectroscopy,and near infrared spectroscopy).Techniques for imaging are frequently employed in the food industry to assess external quality.Imaging is the process of visualizing an object,while spectroscopy is the study of how energy is transferred from light to matter.Spectroscopy and imaging are used in the hyper spectral imaging approach.A method that may offer both spectral and spatial information about a component is called hyperspectral imaging(HSI).The HSI creates a hypercube out of spectral pictures at more than ten different wavelengths.A hypercube has three dimensions:two spatial(the x and y axes)and one spectral(λ).Fruits and vegetables,dairy goods,meat products,seafood,grains,and legumes are all evaluated for quality and safety using HSI.The HSI approach is excellent for identifying both internal and exterior food problems.Anthocyanin in grapes,Penicillium digitatum in mandarins,melamine in milk powder,and the amount of fat in cheese can all be detected using HSI.In addition to recognizing the muscles in lamb meat,HSI may also be used to assess the colour,pH,and tenderness of beef,the colour,pH,and drip loss of pork,and the presence of E.coli in pork.Additionally,HSI is utilized to identify Aspergillus niger in wheat and Aflatoxin B1 in maize.Chemometric instruments are essential to HSI.Large data storage and fast processors are needed.Improved models are required for quick and simple evaluation.The HSI has limits when it comes to microbiological contaminants’metabolites detection and quantification,model optimization,and the development of more reliable models.Validation of developed models on several storage conditions.Combining HSI with Raman microscopic imaging(RMI)and fluorescence microscopic imaging(FMI)improves the ability to analyze microbes.
文摘The application of proteins in food system largely depends upon their functional properties.Number of protein sources are available in nature and their degree of utilization in food industry is related to their functional properties.The behavior of food systems during preparation,processing,storage,and consumption is affected by functional properties of proteins and these properties of proteins affects the quality and sensory attributes of the food system.These properties depend upon the physicochemical characteristics of proteins which in turn is affected by the structure of proteins.The poor functional properties of proteins are attributed to their structural conformation or to the processing techniques,which eventually limits their industrial application.This pose a challenge in utilizing protein isolates having poor functionality in food industry.The challenges encountered in the utilization of protein isolates with low functionality can be overcome through modification of their structure.The use of nonthermal and chemical free modification technique have been increasingly used by the researcher to enhance the functional properties of proteins.Among the different nonthermal modification techniques pulsed electric field modification is more efficient and reliable,clean and is a low operating cost technology.Pulsed electric field(PEF)technology is uses short duration pulses of high voltage electric field on the food to obtain the desirable effect on the food structure.Application of pulsed electric field to the food protein improves their functional propeties due to changes in their structural conformations.
文摘Ohmic heating is a food processing method in which alternating current(AC)went through a food sample and resulted in internal energy generation in foods.It is an alternative fast heating technique.Its principal advantage is the ability to rapidly and uniformly heat food materials of various densities.During ohmic heating,change in electrical conductivity was observed.The intensity of food materials’electrical conductivity or overall resistance critically controls ohmic heating rate.An ohmic heating set-up was prepared under this project.Tomato juice was heated(about 32℃ to 80℃)in a batch type ohmic heater at different voltage gradients in the range of 50-70 V/cm.It was statistically found that the voltage gradient had significant impact on conductivity and system performance coefficient(SPC)(P<0.05).It was concluded that the electrical conductivity values linearly increased with temperature.The SPCs of the system ranged between 0.779 and 0.943.The value of R2 of the linear model was greater than 0.98.
文摘Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isolated by aqueous two-phase extraction.The pigment betacyanin extracted from the dragon fruit peels,was encapsulated using the complex coacervation technique.For encapsulation,four distinct carrier agents,namely maltodextrin,gum arabic,xanthan gum,and gelatin were mixed with sodium alginate to form the wall materials.The betacyanin microcapsule using gum arabic as the wall material had the highest encapsulation efficiency(92.265%),followed by maltodextrin(88.365%),xanthan gum(84.655%),and gelatin(80.526%).The hygroscopicity,swelling index,and solubility of the formulated four betacyanin microcapsules were in the range of 7.581-9.462 g/100 g,120.155-153.545%,and 54.645-65.216%,respectively.The thermal stability of four microcapsules treated at 80◦C and pH 7 was revealed to have a half-life period of 55-110 min.The release behaviour of microcapsules in terms of betacyanin content in simulated gastric juice were fitted with Higuchi,Korsmeyer-Peppas,Weibull,and Peppas-Sahalin models.The findings support the concept that microencapsulation enables the formulation of a stable product containing functional components.
文摘There were needs to develop some preservation technique to enhance the shelf life of Paneer because it is highly perishable in nature at ambient conditions.Drying can be one of the methods to increase shelf life of paneer.This study was undertaken to dry 1.5 cm3 paneer at 62,72 and 82℃temperatures and 10,14 and 18 kPa absolute pressures with superheated steam.Moisture content,drying rate and moisture ratio data were generated by conducting the experiments in low pressure superheated steam dryer.These data were used to develop Artificial Neural Network(ANN)models.Optimized ANN models were developed for rapid and more accurate prediction of moisture content with two hidden layers and seven nurons having R20.9991,drying rate with two hidden layers and nine nurons having R20.9846 and moisture ratio with two hidden layers and seven nurons having R20.9991 in drying,based on two hidden layers and one to nine neurons in each hidden layer.Measured values of moisture content,drying rate and moisture ratio were predicted with an R^(2)>0.98.System equation has been developed to predict moisture content,drying rate and moisture ratio at any given conditions.
文摘The food industry is vigorously searching for bioactive compounds with therapeutic potential that are derived from unexplored natural sources.Ankol plant(Alangium salvifolium)is an underutilized small deciduous shrub that reaches a height of 10 m and is underutilized as a culinary plant.It can be found largely in the plains and lower mountain regions throughout India and elsewhere in East Africa to China,New Guinea,Indonesia,and Vietnam.This plant is a vital source of high value-added ingredients,including anthocyanin and flavonoid pigments,alkaloid,tannin,and phenols that can be of great interest to the food industry as functional colorants and additives.The present review highlights the potential of Ankol plant(A.salvifolium)as valuable source of bioactive compounds for the development of functional foods.A.salvifolium is an important source of structurally varied bioactive compounds with distinct anti-diabetic,anti-cancer,anti-spasmodic,anti-inflammatory,analgesic,anti-arthritic,anti-protozoal,anti-hypertensive and cardio-protective properties.The results of molecular tests indicate the presence of numerous novel phytochemicals and biochemical substances,paving the way for future scientific discoveries for various aspects.
文摘Pigments,which are naturally found in a variety of fruits and are categorized as natural dyes,are compounds that impart color to a variety of products in the food industry.Natural colorants are being used in the food industry to broaden the color pallet.Exploration and long-term use of underutilized crops(also known as minor or neglected)are critical for dietary diversification as well as fulfilling the nutritional needs of an ever-increasing human population.In recent years,the potential for underutilized crops as an emerging source of natural colorants has gained traction in the scientific community.The predominant factors behind the exploration of unconventional plants are sustainable production,local availability,technological feasibility,cultural importance,specialty food production,and new fundamental insights.There is an urgent need to uncover and explore underutilized plants in the changing world where unfavorable climatic and human conditions endanger natural vegetation around the planet.Humans have been using plant-based pigments since ancient times.Alternative vegetal resources and the re-discovery of underutilized plants should be prioritized in the hunt for important natural colorants.This review demonstrates the potential of this underutilized natural resource to extract promising natural colorants,which can be utilized in the food industry in the future.A scientific approach as well as research regarding the investigation,utilization,the discovery of new plant species having valuable natural pigments,their actions safety,and nutritional properties,is still needed around the world.
