Brown rice based weaning food treated with gamma irradiation evaluated during storage

γ-radiation induced reduction in antinutrients of buckwheat (Fagopryum esculentum Moench) seeds and leaves

PURPOSE

Buckwheat, a dicotyledonous crop of Polygonaceae family, is known for its nutritional value and adaptability to adverse climates. Local people reported that prolonged consumption of buckwheat seeds and leaves causes numbness and gastrointestinal problems. The present study was conducted to observe the impact of different doses of γ-radiations on phytoconstituents of buckwheat seeds and leaves, to make them nutritionally superior.

MATERIALS AND METHODS

Buckwheat seeds were treated with 5, 10, 15 and 20 kGy doses of γ-radiations and grown in an experimental farm. Various phytoconstituents in seeds and leaves were analyzed.

RESULTS

The antioxidant, phenol, flavonoid, β-carotene, iron, calcium, lysine and arginine were increased significantly (<5%) with increasing doses of γ-radiations up to 10 kGy, whereas, anti-nutrients (tannin, phytic acid and oxalate) decreased significantly (<5%). γ-radiation @ 10 kGy is the best for the enhancement of phytoconstituents in buckwheat seeds from a nutrition point of view. Phytoconstituents in buckwheat leaves and irradiated seed progeny were positively co-related with M1 seeds.

CONCLUSIONS

It can be concluded that the buckwheat seeds treated with a 10 kGy dose of γ-radiation are the best to produce green leaves as hara saag, and progeny seeds for preparation of flour. However, superior mutant selection and effect of by-products from γ-irradiated buckwheat seeds is the thrust area of future research.

γ-Radiations induced phytoconstituents variability in the grains of cultivated buckwheat species of Himalayan region

PURPOSE

Buckwheat is a major traditional crop of hilly regions, capable of growing in adverse climatic conditions. During the survey, it was reported that prolonged consumption of buckwheat leads to digestive problems and numbness. The present study was conducted to study the effect of γ-irradiations on buckwheat to make them suitable for daily consumption.

MATERIALS AND METHODS

Buckwheat seeds were irradiated by 100, 200, 300, 400, 500, 600, 700, and 800 Gy doses of γ-radiations, to access the phytoconstituent variability using standard methods.

RESULTS

Significant (p < 0.05) increase in total phenol, total flavonoid, total antioxidant activity, rutin, β-carotene, iron, calcium up to 6.23, 16.48, 18.62, 19.06, 8.08, 47.66, 32.74% in common buckwheat and 9.58, 16.66, 39.16, 9.19, 9.00, 53.99, 36.75% in tartary buckwheat was found by increasing doses of γ-radiations up to 800 Gy. Significant decrease was found in phytate, tannin, and oxalate content up to 18.92, 17.95, 15.32% in common buckwheat and 24.73, 19.72, 24.07% in tartary buckwheat.

CONCLUSIONS

It can be concluded that 800 Gy dose of γ-radiation, maximally increased the nutritional value by significant (p < 0.05) increase in nutrients and their bioavailability. This makes buckwheat more amenable for daily consumption to fulfill RDA, by Himalayan population depending on traditional foods without any digestive problem. Furthermore, significant increase in rutin by γ-radiations will be useful to fulfill the demand of cosmetic and pharmaceutical industries. But minimization of reduction loss for some nutrients by γ-radiations is the thrust area for future research.

The influence of non-thermal technologies on color pigments of food materials: An updated review

The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the quality of food and examine the changes in chemical composition. With the advent of non-thermal processing techniques and their growing significance in the industry, there is a demand to understand the effects of these technologies on various quality attributes, including color. This paper reviews the effects of novel, non-thermal processing technologies on the color attributes of processed food and the implications on consumer acceptability. The recent developments in this context and a discussion on color systems and various color measurement techniques are also included. The novel non-thermal techniques, including high-pressure processing, pulsed electric field, ultrasonication, and irradiation which employ low processing temperatures for a short period, have been found effective. Since food products are processed at ambient temperature by subjecting them to non-thermal treatment for a very short time, there is no possibility of damage to heat-sensitive nutrient components in the food, any deterioration in the texture of the food, and any toxic compounds in the food due to heat. These techniques not only yield higher nutritional quality but are also observed to maintain better color attributes. However, suppose foods are exposed to prolonged exposure or processed at a higher intensity. In that case, these non-thermal technologies can cause undesirable changes in food, such as oxidation of lipids and loss of color and flavor. Developing equipment for batch food processing using non-thermal technology, understanding the appropriate mechanisms, developing processing standards using non-thermal processes, and clarifying consumer myths and misconceptions about these technologies will help promote non-thermal technologies in the food industry.

Food processing to reduce antinutrients in plant-based foods

Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities post-processing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.

Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry

Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects. However, there are some issues associated with bioactive compounds, such as low stability, solubility, and permeability. Encapsulation techniques, especially nano-encapsulation, are a promising technique to overcome these restrictions. A range of the plants' constituents can be converted into bio-nanomaterials. Major plant constituents are polysaccharides which have good biocompatibility properties and therapeutic activities, such as antioxidant, antiviral, anti-inflammatory, anti-allergic, and anti-tumor. Among plant and marine-based polysaccharides, cellulose, starch, alginates, chitosan, and carrageenans have been used as carrier materials to preserve core material. Moreover, many studies indicated that favorable sources such as plant and marine based polysaccharides are emerging. This chapter will cover plant and marine-based polysaccharides for nano-encapsulation and their application in the food industry.