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Yang Y, Wang X. Effects of coarse cereals on dough and Chinese steamed bread - a review. Front Nutr 2023; 10:1186860. [PMID: 37599688 PMCID: PMC10434817 DOI: 10.3389/fnut.2023.1186860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/24/2023] [Indexed: 08/22/2023] Open
Abstract
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
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Affiliation(s)
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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2
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The Influence of Cryogrinding on Essential Oil, Phenolic Compounds and Pigments Extraction from Myrtle (Myrtus communis L.) Leaves. Processes (Basel) 2022. [DOI: 10.3390/pr10122716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to investigate the influence of cryogrinding pretreatment on the recovery of essential oil, phenolics and pigments from myrtle leaves. The duration of cryogrinding (3, 6 and 9 min) in combination with the duration of hydrodistillation (30, 60 and 90 min) for the isolation of essential oils and the duration of hydroethanolic extraction (5, 10 and 15 min) for the isolation of phenols and pigments were studied as independent factors in a full factorial design. The major volatile components detected in myrtle leaf essential oil were myrtenyl acetate, 1,8-cineole, α-pinene and linalool. The most abundant phenols detected were myricetin derivatives (myricetin 3-O-galactoside and myricetin 3-O-rhamnoside), galloylquinic acid, myricetin and digalloylquinic acid, while the major pigments were chlorophyll b, pheophytin a and lutein. A 3 min cryogrinding pretreatment significantly increased the yield and concentrations of essential oil volatile compounds and reduced the distillation time to 30 min. A 9 min cryogrinding pretreatment and 15 min extraction resulted in at least 40% higher concentrations of phenolic compounds and pigments in the extracts when compared to the untreated control. According to the results obtained, cryogrinding can significantly increase the yield of myrtle EO and extracts and also modulate their composition.
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3
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Frühbauerová M, Červenka L, Hájek T, Pouzar M, Palarčík J. Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding. Food Chem 2022; 377:131968. [PMID: 34995960 DOI: 10.1016/j.foodchem.2021.131968] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 12/07/2021] [Accepted: 12/26/2021] [Indexed: 11/04/2022]
Abstract
Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and intestinal digestion phases in vitro. CG carob powder had a higher total phenolic content (6.46 mg gallic acid/g) and antioxidant capacities in terms of DPPH (15.60 mg Trolox/g) and ABTS (28.58 mg Trolox/g) assays. Quercitrin (44.54-64.68 μg/g) and cinnamic acid (27.48-31.40 μg/g) were the most abundant phenolics in all carob powder samples determined by liquid chromatography. The bioaccessibility of only ferulic acid (108%) had increased after digestion of the CG carob powder. Vibratory grinding (VG-4 and VG-8) improved the bioaccessibility of cinnamic acid (86-87%), vanillic acid (87-95%), quercitrin (33-34%), and naringenin (19-22%). A better bioaccessibility of phenolic constituents was observed for vibratory ground carob powder.
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Affiliation(s)
- Michaela Frühbauerová
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Tomáš Hájek
- Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Miloslav Pouzar
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
| | - Jiří Palarčík
- Institute of Environmental and Chemical Engineering and Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 53210, Czech Republic.
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4
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Singh H, Meghwal M, Prabhakar PK, Kumar N. Grinding characteristics and energy consumption in cryogenic and ambient grinding of ajwain seeds at varied moisture contents. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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Saxena SN, Swarup Meena R, Vishal MK, John S, Kumar Sharma L, Mishra BK, Agarwal D. Variation in essential oil constituents of coriander (Coriandrum sativum L.) germplasm across coriander growing regions in India. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2036644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. N. Saxena
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, India
| | - R. Swarup Meena
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, India
| | - M. K. Vishal
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, India
| | - S. John
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, India
| | - L. Kumar Sharma
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, India
| | - B. K. Mishra
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, India
| | - D. Agarwal
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, India
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Gantait S, Sharangi AB, Mahanta M, Meena NK. Agri-biotechnology of coriander (Coriandrum sativum L.): an inclusive appraisal. Appl Microbiol Biotechnol 2022; 106:951-969. [PMID: 35080667 DOI: 10.1007/s00253-022-11787-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 01/15/2022] [Accepted: 01/17/2022] [Indexed: 11/27/2022]
Abstract
Bountiful expression of bioactivity of phytochemicals obtained from spice crops like coriander gifts them the label of being natural antioxidants. It is well-accepted and time-tested towards contributing to human wellbeing. The accomplishment of coriander production is fundamentally influenced by genetic, agroclimatic, and agronomic factors. Despite the fact that there are very restricted options to manage the first two factors, the third one is apparently imperative to arbitrate as far as the elevated yield and enhanced quality are concerned. On the other hand, an indomitable, object-oriented, controlled agrotechnological and biotechnological intervention can also contribute towards better yield and quality of coriander. There are several accounts of the successful use of such technologies in order to genetically improve the qualitative and quantitative indicators of coriander. However, often these areas are not comprehensively explored and utilized. In that context, the present review highlights the botanical features, origin and distribution, multi-dimensional importance, pre- and post-harvest crop management, phytochemical production, and germplasm conservation, including the in vitro-based regeneration methods along with molecular marker-based biotechnological and omics approaches attempted in coriander until date. In addition, the possibility of the yet-to-be-explored agri-biotechnological methods and their potential for genetic improvement of this crop has also been reviewed in this appraisal. KEY POINTS: • Coriander, used both as an herb and spice, is popular in the pharmaceutical and culinary industries. • The current review provides insight into agrotechnological and biotechnological interventions for better yield and quality. • Provides novel ideas to harness the comprehensive qualitative and quantitative genetic improvement based on the potential use of promising biotechnological tools and techniques.
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Affiliation(s)
- Saikat Gantait
- Crop Research Unit (Genetics and Plant Breeding), Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, 741252, India.
| | - Amit Baran Sharangi
- Department of Plantation Spices Medicinal and Aromatic Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, 741252, India.
| | - Manisha Mahanta
- Crop Research Unit (Genetics and Plant Breeding), Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia, West Bengal, 741252, India
| | - Narottam Kumar Meena
- Indian Council of Agricultural Research-National Research Centre On Seed Spices, Ajmer, 305206, Rajasthan, India
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7
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Roles of Drying, Size Reduction, and Blanching in Sustainable Extraction of Phenolics from Olive Leaves. Processes (Basel) 2021. [DOI: 10.3390/pr9091662] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
Abstract
It is now known that olive leaves contain a sizable portion of polyphenols and there is much research highlighting that these natural ingredients favorably exhibit bio-functional activities. In this regard, many studies have focused on the exploration of optimum conditions involved directly in the extraction process. These investigations, while being highly valuable, may somewhat cast a shadow over other contributing factors such as those involved in the preprocessing of leaves, including size reduction, drying, and blanching. The use of these unit operations under appropriate conditions, together with other benefits, potentially exert improved surface area, homogeneity, and diffusion/mass transfer which may help develop the liberation of target bio-compounds. The research work in this area, particularly size reduction, is relatively limited. Although in various experiments they are incorporated, not many studies have focused on them as the main predictor variables. The performance of further research may help ascertain the magnitude of their effects. Consideration of the operational parameters in preprocessing step is equally important as those in the processing/extraction step that may comparably influence on the extraction efficiency. This review provides an overview of the potential roles of drying, size reduction, and blanching in the extraction efficiency of phenolics from olive leaves.
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Qiu L, Zhang M, Mujumdar AS, Liu Y. Recent developments in key processing techniques for oriental spices/herbs and condiments: a review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1839492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Liqing Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co. Ltd, Zhongshan, China
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Pimpinella anisum Essential Oil Nanoemulsion Toxicity against Tribolium castaneum? Shedding Light on Its Interactions with Aspartate Aminotransferase and Alanine Aminotransferase by Molecular Docking. Molecules 2020; 25:molecules25204841. [PMID: 33092276 PMCID: PMC7587950 DOI: 10.3390/molecules25204841] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/11/2020] [Accepted: 10/14/2020] [Indexed: 11/17/2022] Open
Abstract
The insecticidal activity is the result of a series of complex interactions between toxic substances as ligands and insect’s enzymes as targets. Actually, synthetic insecticides used in pest control programs are harmful to the environment and may affect non-target organisms; thus, the use of natural products as pest control agents can be very attractive. In the present work, the toxic effect of aniseed (Pimpinella anisum L.) essential oil (EO) and its nanoemulsion (NE) against the red flour beetle Tribolium castaneum, has been evaluated. To assess the EO mode of action, the impact of sub-lethal concentrations of aniseed EO and NE was evaluated on enzymatic and macromolecular parameters of the beetles, including aspartate aminotransferase (AST), alanine aminotransferase (ALT), total protein, total lipids and glucose. Finally, a molecular docking study was conducted to predict the mode of action of the major EO and NE components namely E-anethole, Limonene, alpha-himalachalene, trans-Verbenol and Linalool at binding site of the enzymes AST and ALT. Herein, the binding location of the main compounds in both proteins are discussed suggesting the possible interactions between the considered enzymes and ligands. The obtained results open new horizons to understand the evolution and response of insect-plant compounds interactions and their effect predicted at the molecular levels and side effects of both animal and human.
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Chen LX, Lai YF, Zhang WX, Cai J, Hu H, Wang Y, Zhao J, Li SP. Comparison of volatile compounds in different parts of fresh Amomum villosum Lour. from different geographical areas using cryogenic grinding combined HS-SPME-GC-MS. Chin Med 2020; 15:97. [PMID: 32944063 PMCID: PMC7487758 DOI: 10.1186/s13020-020-00377-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Accepted: 08/28/2020] [Indexed: 12/18/2022] Open
Abstract
BACKGROUND The essential oil is one of the main active ingredients of Amomum villosum Lour. However, volatile compounds are easily lost during the drying, storage and even sample preparation procedure. Therefore, using fresh samples can obtain more accurately data for qualitative and comparative analysis. METHODS In this study, the volatile compounds in different parts of fresh A. villosum from different origins were systemic analyzed and compared by using cryogenic grinding combined HS-SPME-GC-MS for the first time. GC-MS analyses were performed on a 6890 Series GC instrument coupled to a 5973 N mass spectrometer. The volatile compounds were extracted by the SPME fiber (100 μm PDMS). Analytes separation was achieved on a HP-5MS capillary column. The oven temperature was initially programmed at 70 °C, then raised 4 °C/min to reach 125 °C and then programmed at 0.5 °C/min to 133 °C, then at 6 °C/min to 170 °C and finally, at 20 °C/min to 280 °C held for 2 min. The temperatures of the injection port, ion source and transfer line were set at 250 °C, 230 °C and 280 °C, respectively. RESULTS Forty-eight main compounds were identified in different parts of fresh A. villosum. The most abundant components in fresh fruit samples were camphor (3.91%), bornyl acetate (10.53%), caryophyllene (8.70%), β-bisabolene (11.50%), (E)-nerolidol (14.82%) and cubenol (10.04%). This is quite different with that of dried samples analyzed in our previous work. As different parts of the same plant, many common components with biological activities were detected in fruit and other parts. In principle components analysis (PCA) and hierarchical clustering analysis (HCA), four parts of A. villosum were divided into different groups clearly. Additionally, fruit and root samples also could be divided into two subgroups (HCA) in accordance with their regions. CONCLUSION The developed method was successfully used for qualitative and comparative analysis of volatile compounds in fresh A. villosum samples. Additionally, using fresh samples can obtain much more information which is helpful for their performance in the fields of functional foods, agriculture and biomedical industry. Furthermore, our research is helpful for comprehensive utilization and quality control of A. villosum.
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Affiliation(s)
- Ling-Xiao Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Zhuhai, Macao SAR China
| | - Yun-Feng Lai
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Zhuhai, Macao SAR China
| | - Wei-Xiong Zhang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Zhuhai, Macao SAR China
- Center for Ecological and Environmental Science, Northwestern Polytechnical University, Xi’an, 710072 China
| | - Jing Cai
- Center for Ecological and Environmental Science, Northwestern Polytechnical University, Xi’an, 710072 China
| | - Hao Hu
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Zhuhai, Macao SAR China
| | - Ying Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Zhuhai, Macao SAR China
| | - Jing Zhao
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Zhuhai, Macao SAR China
| | - Shao-Ping Li
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Zhuhai, Macao SAR China
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11
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Non-Extractable Polyphenols from Food By-Products: Current Knowledge on Recovery, Characterisation, and Potential Applications. Processes (Basel) 2020. [DOI: 10.3390/pr8080925] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
Non-extractable polyphenols (NEPs), or bound polyphenols, are a significant fraction of polyphenols that are retained in the extraction residues after conventional aqueous organic solvent extraction. They include both high molecular weight polymeric polyphenols and low molecular weight phenolics attached to macromolecules. Current knowledge proved that these bioactive compounds possess high antioxidant, antidiabetic, and other biological activities. Plant-based food by-products, such as peels, pomace, and seeds, possess high amount of NEPs. The recovery of these valuable compounds is considered an effective way to recycle food by-products and mitigate pollution, bad manufacturing practice, and economic loss caused by the residues management. The current challenge to valorise NEPs from plant-based by-products is to increase the extraction efficiency with proper techniques, choose appropriate characterising methods, and explore potential functions to use in some products. Based on this scenario, the present review aims to summarise the extraction procedure and technologies applied to recover NEPs from plant-based by-products. Furthermore, it also describes the main techniques used for the characterisation of NEPs and outlines their potential food, pharmaceutical, nutraceutical, and cosmetic applications.
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12
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Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Compr Rev Food Sci Food Saf 2020; 19:2222-2255. [DOI: 10.1111/1541-4337.12580] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Wenjie Gao
- School of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai China
| | - Feng Chen
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
| | - Xi Wang
- Department of Food, Nutrition and Packaging SciencesClemson University Clemson South Carolina
- Nutra Manufacturing Greenville South Carolina
| | - Qingran Meng
- Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai China
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13
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Balbino S, Dorić M, Vidaković S, Kraljić K, Škevin D, Drakula S, Voučko B, Čukelj N, Obranović M, Ćurić D. Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13300] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sandra Balbino
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Martina Dorić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Silvija Vidaković
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Klara Kraljić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Saša Drakula
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Bojana Voučko
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Nikolina Čukelj
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Marko Obranović
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
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Saxena SN, Barnwal P, Balasubramanian S, Yadav DN, Lal G, Singh KK. Cryogenic grinding for better aroma retention and improved quality of Indian spices and herbs: A review. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12826] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- S. N. Saxena
- Department of Plant Physiology; ICAR-National Research Centre on Seed Spices; Ajmer Rajasthan India
| | - P. Barnwal
- Dairy Engineering Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - S. Balasubramanian
- Agricultural Process Engineering; ICAR-Central Institute for Agricultural Engineering, Regional Centre; Coimbatore Tamil Nadu India
| | - D. N. Yadav
- Food Grains and Oilseeds Processing Division; ICAR-Central Institute of Post Harvest Engineering and Technology; Ludhiana Punjab India
| | - G. Lal
- Department of Plant Physiology; ICAR-National Research Centre on Seed Spices; Ajmer Rajasthan India
| | - K. K. Singh
- Director, ICAR-Central Institute for Agricultural Engineering; Bhopal Madhya Pradesh India
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15
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Saxena V, Patel BB, Sutar RF, Joshi DC. Improving quality of cumin powder through cryogenic grinding technology. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13371] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vivekkumar Saxena
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
| | - Bhaumik B. Patel
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
| | - R. F. Sutar
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
| | - D. C. Joshi
- Department of Post Harvest Engineering and Technology; College of Food Processing Technology and Bio-energy, Anand Agricultural University; Anand Gujarat 388110, India
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16
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Karam MC, Petit J, Zimmer D, Baudelaire Djantou E, Scher J. Effects of drying and grinding in production of fruit and vegetable powders: A review. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.001] [Citation(s) in RCA: 223] [Impact Index Per Article: 27.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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17
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Sharma LK, Agarwal D, Rathore SS, Malhotra SK, Saxena SN. Effect of cryogenic grinding on volatile and fatty oil constituents of cumin (Cuminum cyminum L.) genotypes. Journal of Food Science and Technology 2016; 53:2827-34. [PMID: 27478239 DOI: 10.1007/s13197-016-2258-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/09/2016] [Accepted: 05/17/2016] [Indexed: 10/21/2022]
Abstract
Effect of cryogenic grinding on recovery of volatile oil, fatty oil percentage and their constituents in two cumin (Cuminum cyminum L.) genotypes have been analyzed. Cryogenic grinding not only retains the volatiles but enhanced the recovery by 33.9 % in GC 4 and 43.5 % in RZ 209. A significant increase (29.9 %) over normal grinding in oil percentage was also observed in genotype RZ 209. This increase was, however, less (15.4 %) in genotype GC 4. Nineteen major compounds were identified in the essential oil of both genotypes. The two grinding techniques had significant effects on dependent variables, viz., volatile oil and monoterpenes. Cuminaldehyde was the main constituent in both genotypes, content of which increased from 48.2 to 56.1 % in GC 4 on cryo grinding. Content of terpines were found to decrease in cryo ground samples of GC 4 and either decrease or no change was found in RZ 209. Organoleptic test showed more pleasant aroma in cryo ground seeds of both the genotypes. Significant increase was also reported in fatty oil yield due to cryogenic grinding. Fatty acid methyl ester (FAME) analysis showed oleic acid as major FAME content of which increased from 88.1 to 94.9 % in RZ 209 and from 88.2 to 90.1 % in GC 4 on cryogenic grinding. Other prominent FAME were palmitic, palmitoleic and stearic acid. Results indicated commercial potential of cryogenic grinding technology for cumin in general and spices in particular for better retention of flavour and quality in spices.
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Affiliation(s)
- L K Sharma
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India ; Bhagwant University, Ajmer, India
| | - D Agarwal
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India
| | - S S Rathore
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India
| | | | - S N Saxena
- ICAR-National Research Centre on Seed Spices, Tabiji, Ajmer, 305206 India
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18
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Barnwal P, Singh KK, Sharma A, Choudhary AK, Saxena SN. Influence of pin and hammer mill on grinding characteristics, thermal and antioxidant properties of coriander powder. Journal of Food Science and Technology 2015; 52:7783-94. [PMID: 26604351 DOI: 10.1007/s13197-015-1975-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2015] [Accepted: 07/21/2015] [Indexed: 10/23/2022]
Abstract
In present study, influence of grinding (hammer and pin mills) and moisture content (range: 6.4-13.6 % dry basis) on the quality traits of coriander powder were investigated. These include grinding parameters, colour parameters, specific heat, thermal conductivity, thermal diffusivity, glass transition temperature, essential oil, total phenolic content, total flavonoid content and DPPH scavenging (%) of coriander powder. For coriander seed, the geometric properties such as major, medium, minor dimensions, geometric mean diameter, arithmetic mean diameter, sphericity, surface area and volume of coriander seeds increased significantly with increasing moisture (6.4-13.6 % db). For coriander powder, the grinding parameters such as average particle size, volume surface mean diameter and volume mean diameter increased significantly with increasing moisture (6.4-13.6 % db). With the grinding method, the colour attributes of coriander powder such as L-value, a-value, b-value, hue angle and browning index varied significantly. It was observed that the specific heat followed second order polynomial relationship with temperature and moisture whereas thermal conductivity varied linearly with temperature and moisture content. The variation of glass transition temperature with moisture can be best represented in quadratic manner. Total flavonoid content (mg QE/g crude seed extract) and DPPH scavenging % activity of coriander powder is significantly affected by grinding methods. A lower value of specific heat was observed for hammer ground coriander powder as compared to pin mill ground coriander powder. The thermal conductivity of hammer mill ground coriander powder was higher as compared to pin mill ground coriander. It was observed that hammer mill yields more fine coriander powder in comparison to pin mill. The browning index was more in hammer mill ground coriander powder.
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Affiliation(s)
- P Barnwal
- Dairy Engineering Division, ICAR-National Dairy Research Institute (Deemed University), Karnal, Haryana 132 001 India
| | - K K Singh
- ICAR-CIAE Bhopal and Ex-Head, FG&OP Division, CIPHET, Ludhiana, India
| | | | | | - S N Saxena
- ICAR-NRCSS, Tabiji, Ajmer, Rajasthan 305 206 India
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