Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch.

The study explored the plasma-activated water (PAW)-assisted heat-moisture treatment (HMT) on the structural, physico-chemical properties, and in vitro digestibility of extrusion-recrystallized starch. Native starch of hausa potatoes underwent modification through a dual process involving PAW-assisted HMT (PHMT) followed by extrusion-recrystallization (PERH) using a twin-screw extruder. The PHMT sample showed surface roughness and etching with a significantly greater (p ≤ 0.05) RC (20.12 %) and ΔH (5.86 J/g) compared to DHMT. In contrast, PERH-induced structural damage, resulting in an irregular block structure, and altered the crystalline pattern from A to B + V-type characterized by peaks at 17.04°, 19.74°, 22°, and 23.94°. DSC analysis showed two endothermic peaks in all the extrusion-recrystallized samples, having the initial peak attributed to the melting of structured amylopectin chains and the second one linked to the melting of complexes formed during retrogradation. Dual-modified samples displayed notably increased transition temperatures (To1 74.54 and 74.17 °C, To2 122.65 and 121.49 °C), along with increased RS content (43.76 %-45.30 %). This study envisages a novel approach for RS preparation and broadens the utilization of PAW in starch modification synergistically with environmentally friendly techniques.

Fabrication and characterization of talipot starch-based biocomposite film using mucilages from different plant sources: A comparative study.

Biocomposite films were prepared by formulating talipot starch with plant mucilage derived from shoeblack leaves, okra, and seeds of basil, fenugreek, and flax, which were identified as SBM-TSF, OKM-TSF, BSM-TSF, FGM-TSF, and FXM-TSF, respectively. The plant mucilages enhanced the crosslinking of the filmogenic solutions, which increased the film's relative crystallinity. Upon topographical investigation, the biocomposite films exhibited the same compact and homogeneous structures as the native talipot starch film (NTSF), but with finer corrugations. When compared to NTSF, the addition of plant mucilage decreased the moisture content while increasing the thickness and opacity. SBM-TSF showed significantly reduced (p ≤ 0.05) solubility and water vapor permeability, indicating that increased crosslink formation in the film obstructed the water vapor passage. Among all the biocomposite films, the BSM-TSF had the greatest tensile strength, making it more resistant to stretching. Among the studied biocomposite films, SBM-TSF and BSM-TSF demonstrated improved thermal and biodegradation stability.

Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications.

Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198 ± 0.12 to 0.372 ± 0.27 mm. Tensile strength was reported to be the highest (40.71 ± 1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8 ± 1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93 ± 0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (P ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging.

Recent developments for controlling microbial contamination of nuts.

In recent years, the consumption of nuts has shown an increasing trend worldwide. Nuts are an essential part of several countries' economies as an excellent source of nutrients and bioactive compounds. They are contaminated by environmental factors, improper harvesting practices, inadequate packaging procedures, improper storage, and transportation. The longer storage time also leads to the greater chances of contamination from pathogenic fungi. Nuts are infected with Aspergillus species, Penicillium species, Escherichia coli, Salmonella, and Listeria monocytogenes. Therefore, nuts are associated with a high risk of pathogens and mycotoxins, which demand the urgency of using techniques for enhancing microbial safety and shelf-life stability. Many techniques such as ozone, cold plasma, irradiation, radiofrequency have been explored for the decontamination of nuts. These techniques have different efficiencies for reducing the contamination depending on processing parameters, type of pathogen, and conditions of food material. This review provides insight into decontamination technologies for reducing microbial contamination from nuts.

Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?

Oat is a promising grain well-incorporated into human diet due to the presence of multiple nutrients in composition and its unique health-enhancing attributes. Similar to other cereals, starch is the most important component of the oat kernel, which makes up at least 60 % of the grain's dry weight. Considering the need to access new sources of starch with a broad range of capabilities, oat starch has experienced various modifications by physical and chemical strategies. Thus, this study aims to comprehensively review the impacts of various physical and chemical modifications on the physicochemical, functional, as well as digestibility properties of oat starch. Besides, the effects of oat starch combination with other biomacromolecules (whey protein isolate, caseinate, gums and lipids) on mentioned criteria were also reviewed. In conclusion, various modification methods could properly enhance the physicochemical attributes and digestibility of oat starch for its further successful application in food and pharmaceutical formulations.

Impact of microwave irradiation on chemically modified talipot starches: A characterization study on heterogeneous dual modifications.

In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups. All modifications significantly decreased (p ≤ 0.05) the relative crystallinity (RC) of talipot starches except for crosslinking, and the least RC (11.33%) was observed in microwave irradiated esterified starch. Microwave irradiation prior to chemical modifications showed a significant impact in the swelling and solubility of talipot starches. The decreased setback viscosity and increased light transmittance in single- and dual-microwave irradiated talipot starches showed their lowered retrogradation tendency, suitable for frozen foods. The resistant starch (RS) content was majorly improved in all heterogeneously dual modified talipot starches by incorporating more functional groups owed to structural and crystalline destruction in starch granules upon microwave irradiation. The highest RS content (45.02%) was observed in microwave irradiated esterified uncooked talipot starch.

Application of innovative packaging technologies to manage fungi and mycotoxin contamination in agricultural products: Current status, challenges, and perspectives.

The consumer demand for safe, "healthy," and premium foods, preferably with an extended shelf-life; demand for easy packaging; and choice for more sustainable food packaging have contributed to the development of novel packaging technologies. The application of adequate packaging materials has recently become a major post-harvest challenge concerning the control of fungi and mycotoxin. This review will describe the current antifungal packaging technology involved to prevent the contamination of fungi and mycotoxin, along with the characteristics and mechanism of action in food products. Antifungal packaging has incredible potential in the food packaging sector. The most suitable approach for the safe storage of agricultural produce for farmers is the hermetic packaging technology, which maintains quality while providing a good barrier against fungi and mycotoxin. Furthermore, active antifungal packaging is a viable method for incorporating antifungal agents against pathogenic fungi. Essential oils and organic acid have received more scientific attention due to their increased efficacy against mold growth. Polypeptides, chitosan, and natamycin incorporated in active packaging significantly reduced fungi. Even though nanotechnological advancements in antifungal packaging are promising, safety and regulation issues remain significant concerns.

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments.

Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P-O-C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility.

Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm-1 was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔHgel) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.

Energetic neutral atoms assisted development of kithul (Caryota urens) starch-lauric acid complexes: A characterisation study.

Kithul starch was treated by EN (energetic neutral nitrogen) atoms at 6 W,12 W and 18 W for 15 min and incorporated lauric acid for the development of starch-lauric acid inclusion complexes. EN atoms treatment significantly (p ≤ 0.05) increased the complex index (CI). Severe morphological alterations on the kithul starch granules by EN atoms treatment enhanced starch-lauric acid complex formation. Relative crystallinity of EN atoms treated lauric acid incorporated kithul starch samples increased with plasma power. Moreover, lower pasting property, storage modulus (G'), loss modulus (G''), hardness and higher Tanδ indicated decrease in gelation and retrogradation property. ENL-18 W showed the lowest complex viscosity (È *). Lauric acid incorporation in EN atoms treated kithul starch reduced in vitro digestibility and significantly (p ≤ 0.05) increased RS (resistant starch). Hence, EN atoms treatment on the kithul starch granules prior to fatty acid incorporation is an effective technique for the development of starch-fatty acid complexes.

Hydrothermal modifications of nonconventional kithul (Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility.

Effect of hydrothermal modifications (autoclaving, annealing and heat moisture treatment) on physico-chemical, rheological properties and in vitro digestibility of kithul starch was studied. Annealing and heat moisture treatment decreased swelling index, solubility and increased crystalline properties as compared with autoclaving. Autoclaving, annealing and heat moisture treatment caused significant morphological damages such as large holes and fissures on the kithul starch, in addition, granules changed from oval to donut shape. Heat moisture treatment formed higher number of agglomerated starch granules. Light transmittance decreased after hydrothermal modifications. Autoclaving and annealing increased the pasting viscosities (except break down viscosity) of kithul starch. A significant increase (p ≤ 0.05) in peak temperature, conclusion temperature and enthalpy was found in annealed and heat moisture treated kithul starches. The digestibility of kithul starch decreased with increasing resistant starch after annealing and heat moisture treatment. Autoclaved, annealed and heat moisture treated kithul starches exhibited higher value of storage modulus (G') and loss modulus (G″) than native kithul starch. It entail to higher firmness of modified starch gel. The current study showed that the remarkable changes formed by hydrothermal modifications increased the industrial acceptance of kithul starch.

Impact of energetic neutral nitrogen atoms created by glow discharge air plasma on the physico-chemical and rheological properties of kithul starch.

The changes in physico-chemical and rheological properties of kithul starch by the impact of energetic neutral nitrogen atoms produced by the glow discharge air plasma with novel technique were analysed. Here, treatment was carried out at different power levels (5 W & 15 W) and treatment time (30 min & 60 min). Decrease in amylose and moisture content and increase in swelling index and solubility of plasma treated kithul starch were observed. Fourier transform infrared spectra of plasma treated starch showed variation in the peaks corresponding to CH2 and OH groups. Relative crystallinity significantly (p ≤ 0.05) decreased after plasma treatment. Scanning electron microscopy showed severe damages on the starch granular surface by the effect of energetic neutral nitrogen atoms. Pasting properties increased and thermal properties showed significant (p ≤ 0.05) changes after plasma treatment. Storage modulus (G') and loss modulus (G″) reduced at higher levels of plasma power and it indicated to its weak gel formation.

Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility.

The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.