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Heena, Kumar N, Singh R, Upadhyay A, Giri BS. Application and functional properties of millet starch: Wet milling extraction process and different modification approaches. Heliyon 2024; 10:e25330. [PMID: 38333841 PMCID: PMC10850599 DOI: 10.1016/j.heliyon.2024.e25330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 12/12/2023] [Accepted: 01/24/2024] [Indexed: 02/10/2024] Open
Abstract
In the past decade, the demand and interest of consumers have expanded for using plant-based novel starch sources in different food and non-food processing. Therefore, millet-based value-added functional foods are acquired spare attention due to their excellent nutritional, medicinal, and therapeutic properties. Millet is mainly composed of starch (amylose and amylopectin), which is primary component of the millet grain and defines the quality of millet-based food products. Millet contains approximately 70 % starch of the total grain, which can be used as a, ingredient, thickening agent, binding agent, and stabilizer commercially due to its functional attributes. The physical, chemical, and enzymatic methods are used to extract starch from millet and other cereals. Numerous ways, such as non-thermal physical processes, including ultrasonication, HPP (High pressure processing) high-pressure, PEF (Pulsed electric field), and irradiation are used for modification of millet starch and improve functional properties compared to native starch. In the present review, different databases such as Scopus, Google Scholar, Research Gate, Science Direct, Web of Science, and PubMed were used to collect research articles, review articles, book chapters, reports, etc., for detailed study about millet starch, their extraction (wet milling process) and modification methods such as physical, chemical, biological. The impact of different modification approaches on the techno-functional properties of millet starch and their applications in different sectors have also been reviewed. The data and information created and aggregated in this study will give users the necessary knowledge to further utilize millet starch for value addition and new product development.
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Affiliation(s)
- Heena
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Rakhi Singh
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana, India
| | - Balendu Shekher Giri
- Sustainability Cluster, Department of Civil Engineering, School of Engineering, University of Petroleum and Energy (UPES), Dehradun, Uttarakhand 248007, India
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Ali A, Singh T, Kumar RR, T V, Kundu A, Singh SP, Meena MC, Satyavathi CT, Praveen S, Goswami S. Effect of thermal treatments on the matrix components, inherent glycemic potential, and bioaccessibility of phenolics and micronutrients in pearl millet rotis. Food Funct 2023; 14:1595-1607. [PMID: 36683429 DOI: 10.1039/d2fo03143d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Pearl millet (PM) is a nutri-cereal rich in various macro and micronutrients required for a balanced diet. Its grains have a unique phenolic and micronutrient composition; however, the lower bioaccessibility of nutrients and rancidity of flour during storage are the major constraints in its consumption and wide popularity. Here, to explore the effect of different thermal processing methods, i.e., hydrothermal (HT), microwave (MW), and infrared (IR) treatments, on the digestion of starch, phenolics, and microelements (Fe and Zn), an in vitro digestion model consisting of oral, gastric and intestinal digestion was applied to PM rotis. The hydrothermally treated PM roti was promising as it showed lower inherent glycemic potential (60.4%) than the untreated sample (72.4%) and less enzymatic activities associated with rancidity in PM flour. FTIR revealed an increased ratio of 1047/1022 cm-1 in the hydrothermally treated sample, reflecting the enhancement of the structurally ordered degree and compactness of starch compared to other thermal treatments. A tighter and more compact microstructure with an agglomeration of starch in the hydrothermally treated PM flour was observed by SEM. These structural changes could provide a better understanding of the lower starch digestion rate in the hydrothermally treated flour. However, HT treatment significantly (P < 0.05) reduced the bioaccessibility of phenolics (10.6%) compared to native PM rotis and slightly reduced the Fe (2%) and Zn (3.2%) bioaccessibility present in PM rotis.
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Affiliation(s)
- Ansheef Ali
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Tejveer Singh
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Ranjeet Ranjan Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Vinutha T
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Sumer Pal Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India
| | - Mahesh Chand Meena
- Division of Soil Science and Agricultural Chemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - C Tara Satyavathi
- All India Coordinated Research Project on Pearl Millet, Jodhpur, Pin 342304, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
| | - Suneha Goswami
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, 110012, New Delhi, India.
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Mondal D, Awana M, Aggarwal S, Das D, Thomas B, Singh S, Satyavathi C T, Sundaram RM, Anand A, Singh A, Sachdev A, Praveen S, Krishnan V. Microstructure, matrix interactions, and molecular structure are the key determinants of inherent glycemic potential in pearl millet (Pennisetum glaucum). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107481] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Tomar M, Bhardwaj R, Verma R, Singh SP, Dahuja A, Krishnan V, Kansal R, Yadav VK, Praveen S, Sachdev A. Interactome of millet-based food matrices: A review. Food Chem 2022; 385:132636. [PMID: 35339804 DOI: 10.1016/j.foodchem.2022.132636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/28/2022] [Accepted: 03/03/2022] [Indexed: 12/28/2022]
Abstract
Millets are recently being recognized as emerging food ingredients with multifaceted applications. Whole grain flours made from millets, exhibit diverse chemical compositions, starch digestibility and physicochemical properties. A food matrix can be viewed as a section of food microstructure, commonly coinciding with a physical spatial domain that interacts or imparts specific functionalities to a particular food constituent. The complex millet-based food matrices can help individuals to attain nutritional benefits due to the intricate and unique digestive properties of these foods. This review helps to fundamentally understand the binary and ternary interactions of millet-based foods. Nutritional bioavailability and bioaccessibility are also discussed based on additive, synergistic, masking, the antagonistic or neutralizing effect of different food matrix components on each other and the surrounding medium. The molecular basis of these interactions and their effect on important functional attributes like starch retrogradation, gelling, pasting, water, and oil holding capacity is also discussed.
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Affiliation(s)
- Maharishi Tomar
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India; Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Rakesh Bhardwaj
- Germplasm Evaluation Division, National Bureau of Plant Genetic Resources, New Delhi 110012, India.
| | - Reetu Verma
- Division of Crop Improvement, ICAR -Indian Grassland and Fodder Research Institute, Jhansi 284003, India
| | - Sumer Pal Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 284003, India
| | - Anil Dahuja
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Veda Krishnan
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Rekha Kansal
- ICAR-National Institute for Plant Biotechnology, Pusa, New Delhi 110012, India
| | - Vijay Kumar Yadav
- Division of Seed Technology, ICAR - Indian Grassland and Fodder Research Institute, Jhansi 284003, India
| | - Shelly Praveen
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Archana Sachdev
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
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Guo X, Chu L, Gu T, Purohit S, Kou L, Zhang B. Long-term quality retention and decay inhibition of chestnut using thymol loaded chitosan nanoparticle. Food Chem 2021; 374:131781. [PMID: 34896943 DOI: 10.1016/j.foodchem.2021.131781] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 10/28/2021] [Accepted: 12/02/2021] [Indexed: 11/27/2022]
Abstract
Thymol (TMO) was loaded into chitosan nanoparticles (CSNPs) to inhibit chestnuts decay during storage. Three chestnut treatments were evaluated, including the CK (uncoated control), CSNPs (coated with chitosan nanoparticles), and TMO-CSNPs (coated with thymol-loaded chitosan nanoparticles). Quality assessments of chestnuts were conducted periodically for up to 180 days, which included starch content, amylase activity, water content, respiration rate, weight loss rate, microbiological indicators, decay rate, and quality evaluation. Results indicated that TMO-CSNPs had significantly less nutrient loss in soluble sugar (10.61%) and starch content (27.72%) compared with CK, which was attributed to low metabolic activities as evident in low amylase activity and respiration rate. Moreover, TMO-CSNPs significantly inhibited the growth of mold and yeast (4.17 log CFU g-1 on day 180) and kept the lowest decay rate (5.33%). This study demonstrates the potential of food nanomaterial as an alternative strategy to promote food security and supply chain resilience.
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Affiliation(s)
- Xiaohong Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Lijun Chu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tingting Gu
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32608, United States
| | - Sonia Purohit
- Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA 01854, United States
| | - Liping Kou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Boce Zhang
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32608, United States
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Afolabi SS, Oyeyode JO, Shafik W, Sunusi ZA, Adeyemi AA. Proximate Analysis of Poultry-Mix Formed Feed Using Maize Bran as a Base. Int J Anal Chem 2021; 2021:8894567. [PMID: 34594382 DOI: 10.1155/2021/8894567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 08/31/2021] [Accepted: 09/03/2021] [Indexed: 11/17/2022] Open
Abstract
The purpose of this research was to demonstrate the proximate analysis of poultry-mix made using maize bran as a basis. Red beans, soya beans, and benny beans were the three samples utilised in this study. This work investigates the appropriate poultry mix for birds breed for meat and egg. Thirty grammes of proteinous feedstock were weighed and homogeneously combined with 70 grammes of maize bran. The following was revealed in a proximate analysis of the feeds: moisture ranged from 1.18% to 1.54%, unrefined lipids 0.99–3.08%, total carbohydrate 57% to 72%, ash content 38.48% to 38.92%, unrefined protein 18.38% to 22.53% and unrefined fiber 2.0% to 4.65% respectively for broilers and layers. In terms of nutritional concentrations, all feed samples showed a substantial variation. Based on the findings of the study, it can be stated that Soya bean-maize bran is an excellent poultry-mix formulation that has deep well-disposed benefits and meets nearly all nutritional needs for meat and egg-producing birds.
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