Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications

Punia, Sneh; Kumar, Manoj; Siroha, Anil Kumar; Kennedy, John F.; Dhull, Sanju Bala; Whiteside, William Scott

doi:10.1016/j.carbpol.2021.117776

Cited by 74 publications

(52 citation statements)

References 104 publications

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“…Both native and modified pearl millet starch has many applications such as edible films, coatings, pharma, medical uses, nanoparticle development, food bulking, thickening and gelling agents, and fat replacer colloid stabilizer, etc. [ 10 ].Films made with starch are tasteless, odorless, flexible, of moderate strength, transparent, and moderately permeable to CO 2 , O 2, and moisture [ 11 ]. Using native starch to prepare edible films brings undesirable properties such as higher water vapor permeability, unattractive appearance, lesser stability during thermal and mechanical operations [ 10 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…[ 10 ].Films made with starch are tasteless, odorless, flexible, of moderate strength, transparent, and moderately permeable to CO 2 , O 2, and moisture [ 11 ]. Using native starch to prepare edible films brings undesirable properties such as higher water vapor permeability, unattractive appearance, lesser stability during thermal and mechanical operations [ 10 , 12 ]. Starch modification can overcome these undesirable properties by using chemical and physical agents to improve starches’ applicability [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

“…Modification can be achieved by various means such as chemical, physical, genetic, and enzymatic [ 10 ]. These modifications will provide much-needed functionality to starch films and open a new window for starch usage in various food sector applications [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

“…These modifications will provide much-needed functionality to starch films and open a new window for starch usage in various food sector applications [ 15 , 16 ]. Chemical modification is achieved by using different chemical reagents such as alkylene oxide, vinyl acetate, acetic anhydride, phosphoryl chloride (POCl 3 ), epichlorohydrin, and sodium trimetaphosphate (STMP) [ 10 ]. Among all types of modifications, chemical modification by cross-linking provides better results than others.…”

Section: Introductionmentioning

confidence: 99%

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Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

Dhull

Punia

Deswal

et al. 2021

Foods

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In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

Dhull

Punia

Deswal

et al. 2021

Foods

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“…Mango kernel starch showed extraction yields of 59.51 ± 1.35% w/w, according to mango kernel starches of Indian cultivars (60.12 ± 0.53%) [47] and unripe mango kernel starch (48.79 ± 1.66%) [48]. Obtained starch presented low moisture and fat content with values of 8.21 ± 1.54 g of water/100 g and 0.34 ± 0.07 g/100 g, respectively, compared with starch from cereals and tubers [49,50]. The amount of ash (0.29 ± 0.09 g/100 g) was based on the starch content isolated from unconventional sources such as African breadfruit kernel and mango kernel [51].…”

Section: Mango Kernel Starchmentioning

confidence: 92%

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch

Mieles-Gómez

Lastra-Ripoll

Torregroza-Fuentes

et al. 2021

Fluids

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Emulsion gels are an alternative to developing food products and adding bioactive compounds; however, different stabilizers have been employed considering natural ingredients. In this work, stabilization of emulsion gels with blends of carboxymethylcellulose and kernel mango starch was performed with the addition of mango peel extracts, evaluating their physical, rheological and microstructural properties. Phenolic extract from mango peels (yields = 11.35 ± 2.05% w/w), with 294.60 ± 0.03 mg GAE/100 g of extract and 436.77 ± 5.30 µMol Trolox/g of the extract, was obtained by ultrasound-assisted extraction (1:10 peel: Ethanol w/v, 200 W, 30 min), containing pyrogallol, melezitose, succinic acid, γ-tocopherol, campesterol, stigmasterol, lupeol, vitamin A and vitamin E. In addition, mango kernel starch (yields = 59.51 ± 1.35% w/w) with 27.28 ± 0.05% of amylose was obtained, being the by-product of mango (Mangifera indica var fachir) an alternative to producing natural food ingredients. After that, stable emulsions gels were prepared to stabilize with carboxy methylcellulose–kernel mango starch blends and mango peel extracts. These results provide an ingredient as an alternative to the development of gelled systems. They offer an alternative to elaborating a new multifunctional food system with bioactive properties with potential application as a fat replacement or delivery system in the food industry.

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Production and cultivation dynamics of millets in India

Yadav,

Singh,

Kumari

et al. 2024

Crop Science

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Millets gained a great attention at the global level in 2023 which is celebrated as the “International Year of Millets” to create awareness to eventually promote consumption and production. An attempt is made here to understand the cultivation and production dynamics of millets as influenced by their demand and supply. We also assess challenges and emerging opportunities to make millets more productive, competitive, and relevant to future farming. Millets registered a 60% decline in area and a 200% rise in productivity, but production has remained the same during the last seven decades. The demand of millets decreased as food due to greater incentives (purchasing grain at a pre‐determined price) and policies (distribution of grains to the public at a subsidized rate) in favor of wheat and rice. Millets would play a greater role in future agriculture due to challenges posed by climate change, limited water supply, and reduced agro‐biodiversity. This would need a much greater intensity of investment in millet research and adequate support as extended to wheat and rice. Increased emphasis on their genetic improvement and agronomic management is required to develop cultivars, using new tools and technologies, with high production potential and adequate environmental adaptation to make millets competitive with other crops. Mainstreaming the nutritional traits in millet breeding is also critically important to develop high‐yielding cultivars with improved grain quality traits. Promoting millet consumption would remain the key issue for increasing their demand as food, feed, and industrial raw materials through policies and awareness programs. Strengthening of value chain will help in diversifying agri‐food production system and creating an ecosystem for millet promotion.

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Pearl millet grain as an emerging source of starch: A review on its structure, physicochemical properties, functionalization, and industrial applications

Cited by 74 publications

References 104 publications

Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil

Rheological and Microstructural Properties of Oil-in-Water Emulsion Gels Containing Natural Plant Extracts Stabilized with Carboxymethyl Cellulose/Mango (Mangiferaindica) Starch

Production and cultivation dynamics of millets in India

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