Effect of high γ-irradiation dosage on physico-chemical, functional and emulsion properties of almond gum powder.

Almond gum is a natural biopolymer produced by Almond tree that is non-toxic, biodegradable, and biocompatible. These features make it suitable for applications in the food, cosmetic, biomedical, and packaging industries. To ensure its wide application in these fields, green modification process is necessary. Gamma irradiation is often used as a sterilisation and modification technique, due to its high penetration power. Thus, evaluating its effects on the physicochemical and functional properties of gum after exposure is important. To date, limited studies have reported the use of high dose of γ-irradiation on the biopolymer. Therefore, the present study demonstrated the effect of a high dose of γ-irradiation (0, 24, 48, and 72 kGy) on the functional and phytochemical properties of almond gum powder. The irradiated powder was studied for its color, packing, functional, and bioactive properties. The results revealed a significant increase in water absorption capacity, oil absorption capacity, and solubility index. However, a decreasing trend was observed in the foaming index, L value, pH, and emulsion stability with the radiation dose. Besides, sizable effects were observed in the IR spectra of irradiated gum. Phytochemical properties were significantly improved with an increase in dose. The emulsion was prepared from irradiated gum powder, where the highest creaming index was observed at 72 kGy and a decreasing trend in zeta potential. These results suggested that γ-irradiation treatment is a successful method to generate desirable cavity, pore sizes, functional properties, and bioactive compounds. This emerging approach could modify the natural additive with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.

Insight about the biochemical composition, postharvest processing, therapeutic potential of Indian gooseberry (amla), and its utilization in development of functional foods-A comprehensive review.

Indian gooseberry/Amla (Emblica officinalis Gaertn. syn. Phyllanthus emblica L) has an amazing nutritional profile and is a reservoir of biologically active compounds which have potential health benefits and are regarded as a remedy for lethal diseases. The unique features of amla, conferred by their bioactive components, have extended future prospects about their usage for useful effects on human nutrition and health globally. With the rapidly growing popularity of this unique therapeutic fruit, it is important to have comprehensive knowledge of this fruit. The current review article presents the nutritional profile, bioactive components, antioxidant and antimicrobial properties, and postharvest processing of amla fruit. Moreover, studies related to therapeutic properties of amla and its utilization in development of functional foods have been presented in this review. E. officinalis is a promising source of bioactive compounds which showed varied potential in the management of a number of human ailments which has been proven through various studies. Therefore, amla should be taken in the regular diet, thereby utilizing its potential health benefits. PRACTICAL APPLICATIONS: Amla (Indian gooseberry), as source of natural bioactive compounds, has a great potential application in improving the status of human nutrition and health. The utilization of amla extract has various biological effects, like antimicrobial, antioxidant, gastroprotective, anticancer, hepatoprotective, cardioprotective, radioprotective, anti-inflammatory, antidiabetic, neuroprotective, and immunomodulatory effect, owing to its bioactive components. The use of amla extract has recently increased in food, pharmaceutical, and cosmetic products to replace synthetic antioxidants which have inherent harmful health effects. The review report will provide information on bioactive components, therapeutic properties, utilization of amla in the development of future functional foods, and postharvest processing of amla, which will provide critical information to researchers all over the world.

Effect of storage materials and duration on the physicochemical, pasting and microstructural properties of low glycemic index rice flour.

This study investigated physicochemical, glycemic index, pasting and microstructural properties of low glycemic index rice flour (LGIRF) stored in two different packaging materials (low density polyethylene-LDPE and metalized polyester-Met-PE) under accelerated storage conditions (38 ± 2 °C and 90-92% RH) for three months. The different properties were evaluated after every one month. Protein, fat, fibre and carbohydrate content decreased slightly while, water activity, moisture and ash of both control and LGIRF increased significantly with storage (P < 0.05). Total starch, in vitro glycemic index and glycemic load were higher in control and decreased during storage (P < 0.05). However, resistant starch, total sugars, reducing sugars and degree of sweetness in LGIRF exhibited higher, although non-significant variation relative to control during storage. Pasting properties revealed that peak and breakdown viscosities decreased while final and setback viscosities increased during storage (P < 0.05) however holding viscosity and pasting temperature exhibited non-significant variation (P > 0.05). Further, all pasting properties were significantly higher in control except pasting temperature (P < 0.05). All farinographic properties exhibited non-significant difference during storage and were significantly higher in control. Overall, while comparing LDPE and MeT-PE samples non-significant variation was observed in all properties. Microstructural studies showed that integrity of starch granules in LGIRF samples were least altered during storage.

Temperature dependence on hydration kinetic model parameters during rehydration of parboiled rice.

A study was carried out to relate the hydration behaviour with processing conditions of low amylose content parboiled rice which was dried at various temperatures (40, 50 and 60 °C). The rehydration characteristics of the parboiled rice (dehusked only) was then studied at various soaking temperatures (30, 40 and 50 °C) and time ( upto 3 h at every 30 min interval) and equilibrium moisture content of rehydration (EMC) was determined. The data were tested on three hydration equations viz., Peleg's, Exponential and Weibull equations. The experimental data were used to determine the model parameters. The goodness of fit for the models were evaluated by coefficient of determination (R(2)) and sum of square error (SSE). The results were indicated that the Weibull model fits better than the exponential model and Peleg's equation. Also, water transfer to paddy, was described by applying the Fick's diffusion model and the moisture diffusivity (D) was calculated. The Diffusivity values varied between 1.06 and 4 × 10(-11) m(2)/s.