Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch.

The study explored the plasma-activated water (PAW)-assisted heat-moisture treatment (HMT) on the structural, physico-chemical properties, and in vitro digestibility of extrusion-recrystallized starch. Native starch of hausa potatoes underwent modification through a dual process involving PAW-assisted HMT (PHMT) followed by extrusion-recrystallization (PERH) using a twin-screw extruder. The PHMT sample showed surface roughness and etching with a significantly greater (p ≤ 0.

Hesperidin ameliorates Amyloid-β toxicity and enhances oxidative stress resistance and lifespan of Caenorhabditis elegans through acr-16 mediated activation of the autophagy pathway.

Alzheimer's disease (AD) is the most prevalent neurodegenerative disease in aged populations. Aberrant amyloid-beta accumulation is a common pathological feature in AD patients. Dysfunction of autophagy and impairment of α7nAChR functioning are associated with enhanced amyloid-beta (Aβ) accumulation in AD patients.

Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives.

The consumer demand for safe, "healthy," and premium foods, preferably with an extended shelf-life; demand for easy packaging; and choice for more sustainable food packaging have contributed to the development of novel packaging technologies. The application of adequate packaging materials has recently become a major post-harvest challenge concerning the control of fungi and mycotoxin. This review will describe the current antifungal packaging technology involved to prevent the contamination of fungi and mycotoxin, along with the characteristics and mechanism of action in food products.

Impact of microwave irradiation on chemically modified talipot starches: A characterization study on heterogeneous dual modifications.

In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups.