DSpace Collection:

Rice Bran Oil: Emerging trends in extraction, health benefit, and its industrial application.

Fri, 01 Jan 2021 00:00:00 GMT

Title: Rice Bran Oil: Emerging trends in extraction, health benefit, and its industrial application. Authors: Punia, S; Kumar, M; Siroha, A K et al. Abstract: Rice bran oil (RBO) is unique among edible vegetable oils because of its unique fatty acid composition, phenolic compound (γ-oryzanol, ferulic acid) and vitamin E (tocopherol and tocotrienol). It has become a great choice of cooking oil because of its very high burning point, neutral taste and delicate flavour. Non-conventional methods of RBO extraction are more efficient and environmentally friendly than conventional extraction methods. Advances in RBO extraction using innovative extraction strategies like super/sub-critical CO2, microwave-assisted, subcritical H2O, enzyme-assisted aqueous and ultrasound- assisted aqueous extraction methods have proven to significantly improve the yields along with improved nutritional profile of RBO. The compositions and strategies for stabilization of RBO are well discussed. The constituents are present in the RBO contribute to antioxidative, anti-inflammatory, antimicrobial, anti- diabetic and anti-cancerous properties to RBO. This has helped RBO to become an important substrate for the application in food (cooking oil, milk product and meat product) and non-food industries (polymer, lubricant, biofuel, structural lipid and cosmetic). This review provided comprehensive information on RBO extraction methods, oil stabilization, existing applications and health benefits.

Physicochemical and rheological properties of cross-linked litchi kernel starch and its application in development of bio-films.

Fri, 01 Jan 2021 00:00:00 GMT

Title: Physicochemical and rheological properties of cross-linked litchi kernel starch and its application in development of bio-films. Authors: Sharma, V; Kaur, M; Sandhu, K S et al. Abstract: In this study, starch from a non-conventional source, that is, litchi is extracted and cross-linked (CL) with varying concentrations (1%, 3%, and 5%) of sodium trimetaphosphate (STMP). The starches are characterized for their physicochemical, pasting, rheological, and thermal properties. Bio-films are also prepared from these starches and analyzed for selected barrier and mechanical properties. The results indicate that an increase in cross linking agent concentration resulted in a significant decrease in amylose content, swelling power (SP), and solubility of starches. Peak viscosity (PV) and breakdown viscosity (BV) of CL starches are lower in comparison to native starch. Steady shear properties reveal that magnitudes of yield stress (σo) and consistency index (K) decrease upon increase in the concentration of cross linking reagent. CL starches exhibit significantly (p < 0.05) higher transition temperatures than native starch. Native starch film shows water solubility of 43.66% while for films from CL starches, the values ranged between 35.12 and 41.53%. Significant (p < 0.05) reduction in water vapor permeability (WVP) values of CL starch films (1.24–1.52 g m Pa−1 s−1 m−2) is observed in comparison to native (2.32 g m Pa−1 s−1 m−2) starch films. Cross linking significantly improves tensile strength (TS) of films, however, films elongation is lower (14.71–17.97%) than native starch film (19.88%).

Fermented barley bran: An improvement in phenolic compounds and antioxidant properties.

Fri, 01 Jan 2021 00:00:00 GMT

Title: Fermented barley bran: An improvement in phenolic compounds and antioxidant properties. Authors: Bangar, S P; Sandhu, K S; Purewal, S S et al. Abstract: Barley bran (BB), a by-product of the milling process, is rich source of bioactive compounds that have potential nutraceutical effect. Solid substrate fermentation (SSF) of BB was performed for 7 days Aspergillus oryzae (MTCC 3107). Soluble free phenolic compounds were extracted from nonfermented (NFBB) and fermented barley bran (FBB). SSF improved the bioactive compounds of BB as indicated by enhanced TPC (from 1.23 to 14.32 mg GAE/g). An increase in bioactive compounds significantly enhanced the antioxidant potential of BB. Further, more bioactive compounds in FBB than NFBB counterparts were confirmed using high-performance liquid chromatography (HPLC). NFBB showed ascorbic acid (20.44 µg/g), gallic acid (12.75 µg/g), and catechin (9.9 µg/g). FBB extract showed the presence of ascorbic acid (107.15 µg/g), gallic acid (405.5 µg/g), catechin (88.3 µg/g), vanillin (40.89 µg/g), and resorcinol (20.7 µg/g), respectively. The outcome of the present study may be helpful in designing BB-based functional food products with many health benefits.

Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch.

Fri, 01 Jan 2021 00:00:00 GMT

Title: Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch. Authors: Sandhu, K S; Kaur, M; Punia, S et al. Abstract: Starch isolated from litchi kernel was subjected to high-pressure (HP) treatment at selected pressures (300, 450 and 600 MPa) for 10 min, and evaluated for its rheological, morphological, thermal and structural properties. The amylose content of native litchi kernel starch (LKS) was 17.4%, which increased significantly upon pressurization. The temperature sweep test of the untreated starch sample resulted in the peak G′ and G″ values of 3417 and 283 Pa, respectively, and those values decreased after pressurization. Oscillatory rheological measurements showed the frequency dependency of tested starch pastes. Furthermore, the mechanical rigidity of the starch pastes improved with pressure treatment. Morphological studies revealed that starch granule structure remained intact after pressurization; however, pressure >450 MPa resulted in surface roughness and small cavities. HP treatment significantly influenced thermal properties of LKS, in particular at 450 and 600 MPa, where a significant drop in the transition temperatures and enthalpy values were recorded. The HP-treated starch samples exhibited distinct X-ray diffraction pattern of native LKS i.e. the blend of A- and B-type allomorphs with a predominating A-type crystalline structure. Upon pressure treatment, the disappearance of 2θ peak at 5.6° and significant changes in peak intensities confirmed the structural change in the starch matrix.