Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch

Sun, Xiangxiang; Saleh, Ahmed S.M.; Lu, Yifan; Sun, Zhuangzhuang; Zhang, Xiuyun; Ge, Xiangzhen; Shen, Huishan; Yu, Xiuzhu; Li, Wenhao

doi:10.1016/j.ijbiomac.2022.05.128

Cited by 45 publications

(16 citation statements)

References 45 publications

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“…Non‐thermal techniques have benefits compared to thermal processes including improving the nutritional functionality of millets by increasing the bioavailability, retention of micronutrients, aroma and flavor, effective microbial inactivation without affecting the nutritional content, substantial energy savings, process consistency, minimal energy requirement, no loss of thermo‐labile nutrients, and negligible heat effect. Studies on millet processing by non‐thermal methods confirmed the improvement in digestibility of proso millet starch (Sun et al, 2022), increased bioactivity of millet gliadin (Zhang, Jing, et al, 2022), enhanced gel strength (Jaddu et al, 2022), high solubility of finger millet starch (Yadav et al, 2021), and enhanced emulsion stability of foxtail millet flour (Sharma, Goyal, Alam, Fatma, & Niranjan, 2018). While, conventional treatments are widely in use, the disadvantages of novel non‐thermal techniques are its high capital cost and low consumer acceptance.…”

Section: Advantages and Disadvantagesmentioning

confidence: 89%

Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets

Ramakrishnan

Antony

Kim

2022

J Food Process Engineering

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Millets are tiny‐seeded grains that play a crucial part in the mitigation of malnutrition and food insecurity due to global warming, accelerated growth in population, and an economic slowdown. Millets are indigenous climate‐resilient food crops that are processed to achieve enhanced shelf‐stable products along with preservation of their nutritional value. Non‐thermal processing is preferred in this aspect, owing to its minimal undesirable effects. Non‐thermal processing has many advantages over traditional techniques. Food ingredients that are sensitive to heat and chemical treatments can be subjected to non‐thermal processing for microbial disinfection, enzyme inactivation, protein modification, etc. It offers a new generation of value‐added foods with intact bioactive ingredients. This paper presents the recent advances in non‐thermal processing methods used in sorghum, foxtail, kodo, proso, little, pearl, and finger millets. This review consolidates the studies on the effects of mechanical grinding, germination, fermentation, high hydrostatic pressure, ultrasonication, irradiation, pulsed light, light emitting diodes, and cold plasma in the nutritive quality and storage characteristics of millets. Germination, fermentation, high pressure, ultrasonication, irradiation, pulsed‐light, and cold plasma improved the nutritional attributes, free radicals scavenging activity, and sensory characteristics of millets; however, extreme dehulling, milling, and polishing affected the contents of micronutrients, polyphenols, and dietary fiber. The processing methods also reduced the bulk density of millet products in the preparation of weaning and geriatric foods.Practical ApplicationsNon‐thermal techniques are advantageous in terms of in‐package decontamination of raw materials or finished products of millets. This is particularly beneficial for ready‐to‐eat foods as it mitigates recontamination. Understanding the variations in the nutritive quality of millets when subjected to processing can aid the researchers, consumers, and food industries in the selection of a suitable technique to enhance nutrition, improve its bioavailability, and combat nutrition and food insecurity.

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Section: Advantages and Disadvantagesmentioning

confidence: 89%

Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets

Ramakrishnan

Antony

Kim

2022

J Food Process Engineering

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“…Size, quantity, and long-chain amylopectin of the crystals all had an impact on the relative crystallinity; this was examined using X-ray diffraction (Figure 5a). 5.5 | Effect of CP on the molecular structure Sun et al (2022) have observed that many studies and comparisons of the structural variations of amylopectin have involved the amylopectin branch chain length distribution. They reported that due to oxygen free radicals and other reactive species from plasma that modify the amylopectin branch chain of proso millet that has higher ratios of short chains (one cluster) and lower proportions of the long branch (three cluster) chains.…”

Section: Effect Of Cp On the Crystalline Structurementioning

confidence: 99%

“…The amorphous area of starch has changed as a result of the CP treatment. Sun et al (2022) have reported from a crystallinity study that the relative crystallinity of millet is decreased as a result of reactive plasma species that depolymerize starch. The distribution of the branch chain length of amylopectin was distorted by UHP, further damaging the crystalline areas.…”

Section: Effect Of Cp Processing On the Quality Attributes Of Milletmentioning

confidence: 99%

“…Reduced crystallinity and an increase in the order amorphous area may be the causes of the reduced breakdown for UHP‐CP‐treated proso millet starch. The variance in the starch structures as a result of the change in starch crystal structure accounts for the variation in peak viscosity and breakdown of starches (Sun et al, 2022).…”

Section: Effect Of Cp Processing On the Quality Attributes Of Milletmentioning

confidence: 99%

“…In a study performed bySun et al (2022), it is conveyed that the proso millet starch sources and CP operation settings influenced the effect of CP treatment on in vitro digestibility. The short CP treatment increased the uniformity of the aligned structures and reassociation of the starch crystallites.…”

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confidence: 99%

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Recent advances with cold plasma technology for millet processing: A brief review

Balendran,

Kalaivendan,

Theagarajan

2023

J Food Process Engineering

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As a grain with high nutritional content and tolerance to extreme weather, millet has a potential food business. However, the processing is necessary to enhance the physical and nutritional quality of millet. Food products with minimal processing, improved sensorial and natural flavors, with no added chemicals to preserve them are in greater demand among customers. High‐quality product produced using green alternative processing techniques significantly evolved in the last two decades. Moreover, recent years see potential study of cold plasma technology in the food industry for increased functional attributes and energy efficiency. This review has been framed to describe the impact of cold plasma on the quality attributes of millet and millet products exploring cold plasma research on millet products, focusing on nutrition, anti‐nutrient reduction, structural, physicochemical, digestive, hydration, and functional properties. Furthermore, this work pursues to improve interventions by identifying the knowledge gaps in the processing of millet using cold plasma.Practical ApplicationsThe shelf life of the millet products is extended as a result of the plasma treatment, through the reduction in the moisture content. During the early stages of storage, millet flour is affected by rancidity, which is positively treated by plasma processing. The water absorption and swelling capacity of the treated millet sample have increased along with a rise in solubility. Therefore, the hydration and pasting abilities of millet improved, making it possible to utilize it in complementary food formulations as well as for the development of viscous foods.

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Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability

Gupta,

Guha,

Srivastav

2024

Plasma Processes & Polymers

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Starch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low viscosity, and weak heat stability are unfavorable physicochemical characteristics that restrict its use in food applications. So, in the 21st century, green and novel technologies such as cold plasma technology (CPT) and plasma‐activated water (PAW) have been employed for starch modification to improve the starch's physicochemical, digestibility, functional, structural, and thermal properties. This article provided an in‐depth evaluation of the use of cold plasma intervention in starch systems. Moreover, starch was modified due to cross‐linking, plasma etching, and depolymerization mechanisms mediated by plasma species. We may conclude that CPT and PAW are substitute methods for changing starch characteristics.

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Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch

Cited by 45 publications

References 45 publications

Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets

Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets

Recent advances with cold plasma technology for millet processing: A brief review

Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability

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