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).

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.

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.

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.

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.

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).

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

This study aimed to assess the nutritional and antioxidant properties of sohphlang ( 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).

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.

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.

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.

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 log of ST2.

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.

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).

Optimization of process parameters for extrusion cooking of low amylose rice flour blended with seeded banana and carambola pomace for development of minerals and fiber rich breakfast cereal.

The low-amylose rice flour, seeded banana (Musa balbisiana, ABB) and carambola (Averrhoa carambola L.) pomace blends were extruded to prepare ready to eat breakfast cereal in a single-screw extruder. Response surface methodology using a central composite design was used to evaluate effect of independent variables, namely blend ratio (80:10:10 - 60:30:10 of low-amylose rice flour, seeded banana and carambola pomace), screw speed (200 - 400 rpm), barrel temperature (90 - 130 (°)C) and feed moisture content (9 - 21 g/100 g, wet basis) on product responses.

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.

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.

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.

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.

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).

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.

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.

Thin layer drying of tomato slices.

The hot air convective drying characteristics of blanched tomato (Lycopersicon esculantum L.) slices have been investigated. Drying experiments were carried out at four different temperatures (50, 60, 65 and 70 °C).

Removing antinutrients from rapeseed press-cake and their benevolent role in waste cooking oil-derived biodiesel: conjoining the valorization of two disparate industrial wastes.

Valorization of oilseed processing wastes is thwarted due to the presence of several antinutritional factors such as phenolics, tannins, glucosinolates, allyl isothiocyanates, and phytates; moreover, literature reporting on their simultaneous extraction and subsequent practical application is scanty. Different solvent mixtures containing acetone or methanol pure or combined with water or an acid (hydrochloric, acetic, perchloric, trichloroacetic, phosphoric) were tested for their efficiency for extraction of these antinutritive compounds from rapeseed press-cake. Acidified extraction mixtures (nonaqueous) were found to be superior to the nonacidified ones.

Effect of acid concentration and treatment time on acid-alcohol modified jackfruit seed starch properties.

The properties of starch extracted from jackfruit (Artocarpus heterophyllus Lam.) seeds, collected from west Assam after acid-alcohol modification by short term treatment (ST) for 15-30min with concentrated hydrochloric acid and long term treatment (LT) for 1-15days with 1M hydrochloric acid, were investigated. Granule density, freeze thaw stability, solubility and light transmittance of the treated starches increased.