Cold Plasma Treatment of Little Millet Flour: Impact on Bioactives, Antinutritional Factors and Functional Properties.

This study delves into the transformative effects of atmospheric cold plasma (CP) treatment on little millet flour (LMF), specifically exploring alterations in bioactive compounds, antinutritional factors, and functional properties. Foaming and emulsification properties experienced noteworthy enhancements with plasma treatment, manifesting in significant increases in foaming capacity (up to 51.47 ± 0.

Effect of (multi pin) atmospheric cold plasma treatment on curcumin extraction and investigating phytochemicals, antioxidants, physical and morphological properties of turmeric (Curcuma longa L.) powder.

This investigation was focused on the impact of cold plasma (CP) on the extraction of curcumin and bioactive compounds of turmeric powder (TP). TP was treated with CP at different applied voltages (10, 20, and 30 kV), with various exposure times (10, 20, and 30 min). The curcumin content was highest at 30 kV for 10 min with a yield of 46.

Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview.

Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products.

A novel approach to increase calcium and fiber content in pasta using kadamb fruit powder and study of functional and structural characteristics.

Kadamb is a unique and underutilized fruit having rich nutritional profile. The utilization of kadamb fruit in value addition is very limited. In this study, pasta was made using kadamb fruit powder (KFP).

Co-rotating extrusion cooking impact on product characteristics using hulled kodo millet and hybrid maize flour.

Vitamin A deficiency (VAD) is adamant in developing countries especially affecting pregnant women and children. Popular maize hybrid (CO6) contains higher β-carotene concentration (923 µg/100 g), is considered one of the prominent and cheapest sources of provitamin A for humans, to alleviate VAD. The present research explored an adequate combination of hulled Kodo millet, a valuable food source for diabetics with limiting carotenoid content (0.

Multipin cold plasma electric discharge on hydration properties of kodo millet flour: Modelling and optimization using response surface methodology and artificial neural network - Genetic algorithm.

The effect on functional properties of kodo millet flour was studied using multipin cold plasma electric reactor. The analysis was carried out at various levels of voltage (10-20 kV) and treatment time (10-30 min) for four different parameters such as water absorption capacity (WAC), oil absorption capacity (OAC), solubility index (SI) and swelling capacity (SC). Response surface methodology (RSM) and artificial neural network - genetic algorithm (ANN - GA) were adopted for modelling and optimization of process variables.

Process optimization of cypermethrin biodegradation by regression analysis and parametric modeling along with biochemical degradation pathway.

Pyrethroid pesticides are of great environmental and health concern with regard to neurotoxicity and ubiquitous occurrence. Here, we reported a new bacterial strain identified as Bacillus cereus AKAD 3-1 that degraded 88.1% of 50 mg/l of cypermethrin in an aqueous medium.

Review on the extraction of bioactive compounds and characterization of fruit industry by-products.

The by-products produced from fruit processing industries could be a potential hazard to environmental pollution. However, these by-products contain several biologically active molecules (essential fatty acid, phenolic compounds, flavonoids, coloring pigments, pectin, proteins, dietary fibers, and vitamins), which can be utilized for various applications in the food, pharmaceutical, cosmetic and textile industries. Nevertheless, during extraction, these bioactive compounds' recovery must be maximized using proper extraction technologies, keeping both economy and environment under consideration.

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients.

Finger millet (Eleusine Coracana) is rich in nutrients and minerals. The iron and calcium contents are comparatively higher than other cereal crops. Finger millet also has some antinutrients such as tannins and phytates, that needs to be removed for maximum health benefits.

Chironji fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology.

Chironji fruit juice extraction using cellulase enzyme was performed at various concentrations of cellulase, incubation temperature, and time. Artificial neural network (ANN) conjugated with genetic algorithm (GA), and response surface methodology (RSM) were used for attaining the process conditions where the highest juice yield can be achieved. The recommended values of process parameters obtained using ANN-GA method were cellulase concentration of 0.

Modeling and optimization of pectinase-assisted low-temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm.

In this study, pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network (ANN) coupled with genetic algorithm (GA). The effect of incubation time, incubation temperature, and enzyme concentration on different responses such as yield, turbidity, ascorbic acid content, polyphenol content, total soluble solids, and pH was also determined. The developed ANN has minimum mean squared error values of 0.

Effect of processing temperature on dynamic rheological properties and color degradation kinetics of bael fruit pulp.

Background: A lack of knowledge about the dynamic rheological properties and color degradation of bael fruit pulp gives rise to many problems during thermal processing for the preparation of bael fruit products. In this research, the effects of processing temperature (30-75 °C) on dynamic rheology and color degradation kinetics of bael fruit pulp were studied and analyzed.

Results: Bael fruit pulp showed more elastic behavior than viscous behavior by analyzing the storage modulus, loss modulus and phase angle over oscillatory frequency range 0.

Mass modeling of Belleric Myrobalan and its physical characterization in relation to post-harvest processing and machine designing.

The present research was inducted to assess the physical properties of fruit which is commonly known as belleric myrobalan. The research includes dimensional properties, gravimetric properties, and frictional properties of the . .

Comparison and storage study of ultra-filtered clarified jamun () juice.

Ultrafiltration is one of the types of clarification process that was undertaken in this study together with examining and comparing the storage period of clarified juice by other methods (enzymatically treated, centrifugation, microfiltration). Centrifugation, ultrafiltration and microfiltration of jamun juice was carried out using a laboratory scale refrigerated centrifuge and filtration system. The juices obtained from various processes were evaluated on the basis of their physiochemical and microbial aspects over a period of 8 weeks.

Image analysis to quantify the browning in fresh cut tender jackfruit slices.

Changes in physicochemical properties of fresh cut tender jackfruit during storage is depend on its colour. Colorimeter measurements are best for the samples with homogeneous colour. However, for samples with non-homogenous colors or large sizes (like fruits and vegetables), the colorimeters are inappropriate and inaccurate.

Variation in properties of tender jackfruit during different stages of maturity.

This research was conducted on two varieties of tender jackfruit [hard (HV) and soft variety (SV)]. The tender jackfruit was divided into four stages (i.e.

Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization.

Jamun fruit comprises of seed and thick pulp. The pectin-protein bond of the thick pulp creates difficulty in making juice. Clear Jamun juice is not available in the market, so there is a need for extraction of juice with maximum yield.

Physicochemical analysis of Psophocarpus tetragonolobus (L.) DC seeds with fatty acids and total lipids compositions.

Psophocarpus tetragonolobus (L.) DC. is a tropical legume with potential nutritional properties.

Supercritical carbon dioxide extraction of wheat distiller's dried grain with solubles.

A wide variety of carbohydrates and starch-containing materials have been used for production of ethanol by the fermentation process. The alcohol from grain such as corn, wheat, barley, and sweet sorgum produced dried distillate grain with solubles (DDGS) and carbon dioxide as by-products. An attempt has been made to extract fatty oil from wheat DDGS using supercritical carbon dioxide (SC-CO₂).