Understanding the atmospheric cold plasma-induced modification of finger millet (Eleusine coracana) starch and its related mechanisms.

This research was conducted to evaluate the effects of cold plasma (CP) on finger millet starch (FMS). FMS was exposed to partially ionized gas at varying voltages (170, 200, and 230 Volt) for varied time (10, 20, and 30 mins). The impact of treatment was studied using physico-chemical, and functional properties, and the mechanisms of starch modification occurring were stated. A significant reduction in the degree of polymerization was noticed based on parameters like reducing sugar, amylose content, solubility, and molecular weight. However, in certain voltage and time combinations, crosslinking was also confirmed by analysis such as XRD, FTIR, DSC, etc. The properties of starch were altered such as remarkable increase in water solubility by 6.7 times for highest voltage and longest time (230 V/30 min) was registered. NMR data suggested valuable findings- oxidation of OH group at C6 position of starch led to formation of carbonyl group followed by carboxyl group. NMR also showed a decrease in OH protons confirming crosslinking and hence all these analyses helped to conclude findings about the quality changes using CP. It was observed that the highest voltage and considerably longer exposure time of 20 and 30 min induced significant changes in the FMS.

Effect of pin-to-plate atmospheric cold plasma (ACP) on microbial load and physicochemical properties in cinnamon, black pepper, and fennel.

The current study aimed to investigate the influence of pin-to-plate atmospheric cold plasma treatment (ACP) on the microbial decontamination efficacy, physical (water activity, color, texture), and bioactive (total phenolic and anti-oxidant capacity, volatile oil profile) of three major spices cinnamon, black pepper, and fennel at three different voltages (170, 200, 230 V) and exposure time (5, 10, 15 min). The surface etching and oxidative reactions of cold plasma is anticipated to cause microbial decontamination of the spices. In accordance with this, the ACP treatment significantly reduced the yeast and mold count of cinnamon, black pepper, and fennel, resulting in 1.3 Log CFU/g, 1.1 Log CFU/g, and 1.0 Log CFU/g, respectively even at the lowest treatment at 170 V-5 min. While at the highest treatment of 230 V-15 min, complete decontamination in all the samples was observed due to the plasma-induced microbial cell disruption. The water activity of samples reduced post-treatment 0.69 ± 0.02 to 0.51 ± 0.03 for cinnamon, 0.61 ± 0.03 to 0.49 ± 0.01 for pepper, and 0.60 ± 0.02 to 0.43 ± 0.02 for fennel which further reassures better microbial stability. The color and textural properties were significantly unaffected (p > 0.05) preserving the fresh-like attributes. The total phenolic content was increased for cinnamon (2.26 %), black pepper (0.11 %), and fennel (0.33 %) after plasma treatment at 230 V-15 min due to the cold plasma surface etching phenomenon. However, the essential oil composition revealed no significant variation in all three spices' control and treated samples. Thus, the study proves the potential of the atmospheric pressure cold plasma for the complete decontamination of the investigated spices (cinnamon, pepper, fennel) without remarkable changes in the volatile oil profile.

Atmospheric pressure pin-to-plate cold plasma effect on physicochemical, functional, pasting, thermal, and structural characteristics of proso-millet starch.

The present work aimed to study the influence of atmospheric pressure pin-to-plate cold plasma on the physicochemical (pH, moisture, and amylose content), functional (water & oil binding capacity, solubility & swelling power, paste clarity on storage, pasting), powder flow, thermal and structural (FTIR, XRD, and SEM) characteristics at an input voltage of 170-230 V for 5-15 min. The starch surface modification by cold plasma was seen in the SEM images which cause the surge in WBC (1.54 g/g to 1.93 g/g), OBC (2.22 g/g to 2.79 g/g), solubility (3.05-5.38% at 70 °C; 37.11-52.98% at 90 °C) and swelling power (5.39-7.83% at 70 °C; 25.67-35.33% at 90 °C) of starch. Reduction in the amylose content (27.82% to 25.07%) via plasma-induced depolymerization resists the retrogradation tendency, thereby increasing the paste clarity (up to Ì´ 39%) during the 5 days of refrigerated storage. However, the paste viscosity is reduced after cold plasma treatment yielding low-strength starch pastes. The relative crystallinity of starch increased (37.35% to 45.36%) by the plasma-induced fragmented starch granules which would aggregate and broaden the gelatinization temperature, but these starch fragments reduced the gelatinization enthalpy. The fundamental starch structure is conserved as seen in FTIR spectra. Thus, cold plasma aids in the production of soluble, low-viscous, stable, and clear paste-forming depolymerized proso-millet starch.

Study of the behavior and properties of frying oil on repetitive deep frying.

The current work focused on the effect of repetitive frying on the physicochemical characteristics of palm oil (PO)and sesame oil (SO) during the preparation of french fries by deep fat frying. A total of 16 frying cycles were carried out and the effect on various parameters was evaluated. The repetitive frying caused higher damage to sesame oil as compared with PO as observed from changes in FFA and PV which increased to 0.63 ± 0.12, 1.31 ± 0.16%, and 2.71 ± 0.02, 7.21 ± 0.01 meq/kg from an initial value of 0.28 ± 0.00, 0.93 ± 0.16% and 0.19 ± 0.00, 0.71 ± 0.00 meq/kg for PO, SO respectively. The fatty acid composition of SO showed significant change with a decrease in linoleic acid and oleic acid content from 42.7 ± 0.01 to 28.1 ± 0.03 and 36.2 ± 0.01 to 25.1 ± 0.01 after 16 frying cycles respectively. The oleic acid content of PO was less affected it decreased from an initial value of 42.4 ± 0.01 to 38.9 ± 0.01 after 16 cycles. The fatty acid composition of PO made it more stable to the repetitive frying process. The physical properties like density refractive index and viscosity of SO were badly affected by repetitive frying. The french fries fried in PO score higher overall acceptability in the sensory examination. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05774-4.

Effect of atmospheric pin-to-plate cold plasma on oat protein: Structural, chemical, and foaming characteristics.

The impact of novel pin-to-plate atmospheric cold plasma was investigated with input voltage (170 V, 230 V) and exposure time (15 & 30 min) on oat protein by studying structural (FTIR, circular dichroism (CD), UV-vis, Fluorescence), morphological (particle size analysis, SEM, turbidity), chemical (pH, redox potential (ORP), ζ potential, carbonyl, sulfhydryl, surface hydrophobicity), and foaming characteristics. The plasma treatment reduced the pH while increasing the ORP of the dispersions. These ionic environment changes affected the ζ potential and particle size leading to the formation of larger aggregates (170-15; 230-15) and distorted smaller ones (170-30; 230-30) as confirmed by SEM. The FTIR spectra showed reduced intensity at specific amide bands (1600-1700 cm-1) and also an increase in carbonyl stretching (1743 cm-1) representing oxidative carbonylation (increase in carbonyl content). Thus, the partial exposure of hydrophobic amino acids increases surface hydrophobicity. The altered secondary structure (rise in α-helix, decrement in ß-sheets and turns), and tertiary structures were observed in circular dichroism (CD) and UV absorbance and fluorescence characteristics of proteins respectively. Furthermore, the increase in free sulfhydryl content and disulfide content was highly affected by the plasma treatments due to observed protein unfolding and aggregations. Besides, the increased solubility and reduced surface tension contributed to the improved foaming characteristics. Thus, plasma processing influences protein structure affecting their characteristics and other functionalities.

Effects of pin-to-plate atmospheric cold plasma for modification of pearl millet (Pennisetum glaucum) starch.

The present study was done to analyze the effect of atmospheric pressure non-thermal pin-to-plate plasma at a range of different voltages (170, 200, and 230V) at different time intervals (10, 20, and 30 mins) on under-utilized pearl millet starch. The untreated and treated starches were analyzed for amylose content, pH, carbonyl, and carboxyl group, reducing sugar, turbidity, water, and oil binding property, pasting property, DSC, FTIR, XRD, and molecular weight. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of treated starch. There has been a significant reduction (p < 0.05) in turbidity value by 38.97% and pH value of starch from 6.49 to 4.05. Plasma-treated samples produced clearer pastes with higher stability over storage time. Cold plasma treatment also led to an increase in the ζ potential. However, there has been no significant change in the water activity and oil-binding capacity of the starch. Reducing sugar content, average molecular weight, degree of polymerization, pasting property, XRD, and FTIR data confirmed that cross-linking takes place in samples treated at lower voltages and lesser time followed by depolymerization occurring in harshly treated plasma samples. The study thus points out the possible use of cold plasma for starch modification to produce starches with altered properties.

Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca2+: Impact of plasma treatment voltage.

Sustainable and "green" technologies, such as cold plasma are gaining attention in recent times for improving the functional properties of hydrocolloids. Chemical modifications of hydrocolloids require several chemicals and solvents, which are not environment-friendly. The major objective of the study was to understand the impact of plasma treatment (170-230 V|15 min) on the rheology of film-forming solutions (FFS) and the barrier properties of pectin films. The film-forming properties of plasma-treated pectin were investigated in the presence of two plasticizers, namely, glycerol and polyethylene glycol (PEG) 400. The effects of cross-linking by CaCl2 on the rheology of FFS and barrier properties of the films were discussed. A voltage-dependent decrease in the apparent viscosity of FFS was observed. The viscoelastic properties of the FFS were enhanced due to cross-linking. Glycerol exhibited a better plasticizing effect than PEG. Cross-linking and increasing voltage synergistically contributed towards lower oxygen and carbon dioxide transmission rates. The moisture sorption rate and capacity of the films increased with the voltage of the treatment. The resistance to extension of the films made from glycerol and PEG decreased with voltage, with no significant change in extensibility. On the other hand, the cross-linking by Ca2+ and plasma treatment enhanced the resistance to extension for the films made from both the plasticizers. While the increasing hydrophilicity and opacity of the films were a major drawback of plasma modification, the increase in UV barrier property of the films was an advantage of the modification.

Triglycerides of medium-chain fatty acids: a concise review.

Medium-chain triglycerides contain medium-chain fatty acid esterified to the glycerol backbone. These MCFA have a shorter chain length and are quickly metabolized in the body serving as an immediate energy source. They are known to have good physiological as well as functional characteristics which help in treating various health disorders. Naturally, they are found in coconut oil, milk fat, and palm kernel oil, and they are synthetically produced by esterification and interesterification reactions. Due to their numerous health benefits, MCT is used as a functional or nutraceutical oil in various food and pharmaceutical formulations. To increase their nutraceutical benefits and food applications MCFA can be used along with polyunsaturated fatty acids in the synthesis of structured lipids. This review aims to provide information about triglycerides of MCFA, structure, metabolism, properties, synthetic routes, intensified synthesis approaches, health benefits, application, and safety of use of MCT in the diet.

The potential of subcritical water as a "green" method for the extraction and modification of pectin: A critical review.

Subcritical water is a "green" method of extraction and modification of pectin being explored in recent times. While the conventional acid extraction degrades the side chains and produces homogalacturonan (HG)-rich pectic polysaccharides, subcritical water extraction preserved the hairy region, namely the rhamnogalacturonan-I (RG-I) region of the pectin. However, higher temperatures (usually greater than 160 °C) degraded the RG-I and HG motifs, producing pectic oligosaccharides. A high selectivity towards pectic polysaccharides with a low protein content was observed during extraction by subcritical water. This can be majorly attributed to the heat-induced denaturation of proteins. Although the bioactive and emulsifying properties were more remarkable for subcritical water-extracted pectin, the rheological properties such as elasticity were negatively impacted. Apart from extraction, subcritical water can also be employed to aid the breakdown of pectic polysaccharides into oligosaccharides. The addition of several organic acids in subcritical water can help form pectic fragments, which are otherwise possible only by adding a cocktail of enzymes. For instance, carboxylic acids in subcritical water media can have a similar action to endo-polygalacturonase on the homogalacturonan backbone. It is worthwhile to note that intense extraction or modification conditions can form advanced glycation end products, which are undesirable and should be monitored throughout the modification process. Several thermodynamic and kinetic models can be employed to predict the breakdown of the pectin structure in subcritical conditions. Finally, this study suggests a strategy for obtaining the optimum process parameters, namely, temperature, duration, and the liquid:solid ratio for achieving maximum yield and the desired structure of the pectic polysaccharide.

Understanding the beneficial effect of using medium chain triglycerides in preparation of traditional puran poli.

In the present research work, medium-chain triglyceride (MCT) is used in the preparation of puran poli. Effect of MCT on various attributes likes textural, microbiological, sensory and oxidative stability of puran poli was studied. Use of MCT showed a positive effect on the texture of puran poli without use of hydrocolloids. Texture of puran poli became soft after storage of 15 and 25 days at 25 ± 2 °C and 4 ± 2 °C respectively. Puran poli showed no bacterial growth at both the storage conditions, however, there was yeast and mould growth on Puran poli stored at 25 ± 2 °C after 25 days i.e., 3 × 101 CFU/gm sample, which was safe for consumption as per WHO guidelines. pH showed a marginal change from 6.56 to 6.11 for puran poli stored at 25 ± 2 °C and from 6.62 to 6.33 for puran poli stored at 4 ± 2 °C. Sensory attributes like colour, taste, texture was not affected by the use of medium-chain triglyceride. Overall acceptability of puran Poli was satisfactory for the storage period of 30 days at 4 ± 2 °C.

Untargeted metabolite profiling of Enterococcus villorum SB2, isolated from the vagina of pregnant women, by HR-LCMS.

Enterococcus bacteria are studied in various sectors including fermentation, food and dairy industries,as well as studied for their probiotic properties but have limited use due to their possible pathogenic behavior. The present report talks about the metabolites produced, by the previously isolated Enterococcus strain, E.villorum SB2 (accession number KX830968), from the vaginal source. The growth of the bacteria in three types of media (M17, MRS and LAPTg) was compared, where the M17 media gave better bacterial colonies, also maximum growth rate was observed in M17 media (Td = 1.6 h & k = 0.4 h-1), and thus was selected as the metabolite production media. Further, the studied bacteria did not show any hemolytic activity, making it safe for industrial applications. The HR-LCMS results showed the production of various amino acids, organic acids, peptides, and other metabolites like flavonoids (Quercetin 3-O-Manoglucoside), terpenoids (7',8',Dihydro-8'-hydroxycitraniaxanthin, O-Methylganoderic acid O, Thalicsessine, Austinol, Valdiate), indole derivatives produced by tryptophan metabolism (5-hydroxykynurenamine, 2S,4R)-4-(9H-Pyrido[3,4-b]indol-1-yl)-1,2,4-butanetriol, Indoleacrylic acid), antimicrobial compounds (Fortimicin A) and fatty acids (Stearic acid, Myristic acid), which were earlier unreported form Enterococcus species opening new scope for discovering new industrial applications of the strain. As the studied bacteria has been reported to be a potential probiotic, the detection of these industrially important metabolites can be studied further in future studies to reveal the potential industrial applications of the strain.

Trends in "green" and novel methods of pectin modification - A review.

Modification of hydrocolloids to alter their functional properties using chemical methods is well documented in the literature. There has been a recent trend of adopting eco-friendly and "green" methods for modification. Pectin, being a very important hydrocolloid finds its use in various food applications due to its gelling, emulsifying, and stabilizing properties. The adoption of various "green" methods can alter the properties of pectin and make it more suitable for incorporation in food products. The novel approaches such as microwave and pulsed electric field can also be utilized for solvent-free modification, making it desirable from the perspective of sustainability, as it reduces the consumption of organic chemicals. Pectic oligosaccharides (POSs) produced via novel approaches are being explored for their biological properties and incorporation in various functional foods. The review can help to set the perspective of potential scale-up and adoption by the food industry for modification of pectin.

Clean meat: techniques for meat production and its upcoming challenges.

Meat is traditionally obtained by sacrificing the animals. It is considered as one of the richest sources of proteins. There is an increasing demand for meat worldwide. It may not be possible to fulfill this demand for meat in future. Therefore, there is an urgent need to find out the alternative resources for proteins requirement shortly. Clean meat production is one of the best methods to be adopted as an alternative to traditional meat. The word 'clean' signifies that we can procure meat from animals without its monstrous slaughtering. Hence, it is prepared by isolating a single cell and culturing them in controlled growth conditions and medium that mimic the in vivo condition. It is not a brand new technology, but the tools for developing clean meat that mimics real meat have been technologically advanced recently. Many companies have marketed clean meat products worldwide from last five years. And it has been observed that there are mixed responses for its acceptance by consumers. The main driving forces for clean meat production derives from the concerns over environment, animal welfare, public and consumer health aspects of animal production, use of antibiotics in the animal industries, and food security. Since it's an upcoming meat production technology, there are many hurdles and challenges like nutritional attributes, flavor, shape, and structure compared to real meat. It requires many skills and understanding of muscle stem cells' regeneration and their growth under optimized scale-up production conditions. In this paper the complete details about clean meat, types of cells, and techniques used for its production has been discussed on a lab scale.

Effect of atmospheric pressure non-thermal pin to plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch.

This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of starch treated. The isolated mango seed kernel starch was subjected to the plasma treatment of input voltages 170 and 230 V for 15 and 30 min of exposure. Water adsorption, swelling, and solubility at lower temperatures. There has been a significant reduction (p < 0.05) in pH values of starch from 7.09 to 6.16 and also the desirable reduction in turbidity values by 42.60%. However, there has been no significant change in the oil and water binding behavior of the starch. The FTIR spectra of MSKS demonstrate the formation of amines which contributes to the better hydrophilic nature of the starch. The structural modification has been adequately confirmed by SEM images. The maximum voltage and time combination, lead to depolymerization of starch which is supported by NMR spectra thus affecting thermal and rheological properties. The application of cold plasma-modified MSKS in food would facilitate stable and smooth textural development.

Non-thermal Technologies for Food Processing.

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

Isolation of fast-growing thraustochytrids and seasonal variation on the fatty acid composition of thraustochytrids from mangrove regions of Navi Mumbai, India.

This study was aimed to isolate fast-growing thraustochytrids and the influence of seasonal variation in fatty acid composition from the mangrove habitat. The thraustochytrids were isolated from fallen yellowish or green mangrove leaves, in four seasons, including winter, summer, rainy, and post rainy season in one year. The thraustochytrids were analyzed for biomass production, total lipid content, and fatty acid profile. The thraustochytrid isolates showed biomass yield and total lipid content in the range of 14.12 ± 0.69 to 22.98 ± 0.53 g/L and 34.98-58.86% per dry cell weight, respectively. The isolates showed two dominant fatty acids, palmitic acid (PA) as saturated fatty acid (SFA) and docosahexaenoic acid (DHA) as long-chain polyunsaturated fatty acids (LC-PUFA) in total fatty acid (TFA) content. The significant differences (P < 0.05) were observed for seasonal variations in SFA and DHA content in summer isolates and winter isolates. The maximum DHA content with 47.12% of TFA, recorded in winter (January) isolates and summer (April) isolates with SFA 68.82% of TFA. The results from this study were verified the hypothesis that the presence of high DHA producing thraustochytrids in lower temperature season in the same habitat. These findings have also emphasized the role of the environmental temperature conditions and the importance of thraustochytrid fatty acid composition as a dietary biomarker. Also, it revealed the ecological significance of thraustochytrid in DHA enrichment in the food web of the marine ecosystem. These findings could be useful while isolating thraustochytrids according to seasons for industrial application for omega 3 fatty acids and biodiesel production.

Intensified synthesis of palm olein designer lipids using sonication.

The present study deals with intensified synthesis of designer lipids with application of ultrasound based on biocatalyzed reaction between long chain triglyceride and medium chain fatty acid. The effects of various reaction conditions like molar ratio of reactant, reaction temperature, and enzyme loading along with the effect of ultrasound parameters such as duty cycle and irradiation time on the rate of formation of designer lipids has been investigated. The ultrasound assisted process was also compared with the traditional process so as to clearly bring out the intensification effects. During the study, it was clearly demonstrated that the optimum reaction conditions for maximum yield of designer lipids as 92% was molar ratio of medium chain fatty acid to long chain triglyceride as 4:1, reaction temperature of 40 °C, enzyme loading of 3%, duty cycle of 70%, 240 W as power dissipation and 360 min as reaction time. The recyclability study of enzyme showed its effectiveness up to 10 cycles. The synthesized designer lipid showed higher oxidative stability for 35 days and also showed Newtonian behaviour with eye appealing colour. The current study demonstrates development of an eco-friendly technique for intensified synthesis of designer lipids having numerous nutraceutical benefits.

Detection and differential identification of typhoidal Salmonella using bacteriophages and resazurin.

This study was aimed at developing an easy to use and inexpensive biosensor for the detection of typhoidal Salmonella. The technique was designed to be used without expensive instrumentation if necessary. Bacteriophages specifically infecting three typhoidal Salmonella serovars were isolated and purified. Log-phase cultures were mixed with a high titre of a single phage (109 PFUs) in separate wells of a microtitre plate and incubated at room temperature (30 °C) for 1 h. After incubation, resazurin was added and the plates were incubated further for 1 h. Absorbance at 570 nm of each test well was measured using a commercial microplate reader and compared with that of the control well. A significant difference (p < 0.05) between the absorbance of test and control wells indicated the presence of target bacteria. With visual inspection, a delay in colour change from blue to pink was considered a positive result. The system could detect 5 × 104 CFUs in 120 min without pre-enrichment and 10 CFUs with a pre-enrichment of 6 h.

Effect of sequential recycling of spent media wastewater on docosahexaenoic acid production by newly isolated strain Aurantiochytrium sp. ICTFD5.

The main aim of this work was the optimization of recycled spent media wastewater (SMW) concentration for high biomass production of Aurantiochytrium sp. ICTFD5. Further, optimization for growth patterns and lipid accumulation capacity with three subsequent recycling runs was also performed. The biomass production after 96 h fermentation for recycling with 50% SMW was; 21.3 ± 1.5, 19.1 ± 1.3, 19 ± 1.2, and 23 ± 1.2 g/L for the first, second, third recycle runs, and control respectively. All the recycle runs were carried out with the same media and cultivation conditions. Subsequent recycling affected lipid accumulation, and it was decreased by ~4 to 9% compared to the control. The compositional shift of fatty acids was observed with sequential recycle runs, changing more towards saturated fatty acids content, suggesting it to be a new potential source for biodiesel feedstock.

In vitro assessment of metabolic profile of Enterococcus strains of human origin.

BACKGROUND: In the present study, previously isolated, safe, and avirulent enterococci strains were exploited for their metabolic profile (Bhagwat et al., Asian J Pharm Clin Res 12: 2019). RESULTS: Thirteen enterococci strains of human origin produced important enzymes like amylase (0.5-0.7 mg ml-1), protease (192-264 mg ml-1), lipase (8-10 mg ml-1), bile salt hydrolase, conjugated linoleic acid (CLA), and lactic acid (highest 12 mg ml-1), thus implicating potential attributes of starter cultures in food and dairy industry. Biogenic amines like arginine and tryptamine were produced after 4 days above 25 °C. Castor oil (highest yield 60 µg ml-1) and sunflower oil (highest yield 48 µg ml-1) both proved to be excellent sources of CLA production. Reduction assays using FRAP, ABTS (above 83%), and DPPH (30-50%) revealed excellent radical scavenging properties of cell-free supernatants of Enterococcus strains. CONCLUSION: The results implicate the future potential of application enterococci for therapeutic purpose as well as the food industry.