The application of emerging non-thermal technologies for the modification of cereal starches

Raghunathan, R.; Pandiselvam, R.; Kothakota, Anjineyulu; Khaneghah, Amin Mousavi

doi:10.1016/j.lwt.2020.110795

Cited by 66 publications

(25 citation statements)

References 51 publications

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“…Regarding alternative ingredients, developing alternative products based on other available agricultural products, such as rice, can enrich the RSB with oak barrel phenolics and can boost the economy by providing benefits for local farmers and reducing the need for imports. Regarding alternative production methods, several emerging technologies have been found to be time‐saving tools (García, Zhang, & Feng, 2016; Gavahian, Farahnaky, & Sastry, 2016; Ntourtoglou et al, 2021; Raghunathan, Pandiselvam, Kothakota, & Khaneghah, 2021). For example, ultrasound, which is pressure waves at frequencies of 0.02–10 MHz, has been widely used to enhance the extraction processes, mainly through the cavitation phenomenon (İşçimen & Hayta, 2018).…”

Section: Introductionmentioning

confidence: 99%

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

Gavahian

Chu

Ratchaneesiripap

2021

J Food Process Engineering

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Rice spirit-based (RSB) products, such as rice wine, are commonly used in several Asian cuisines. While RSB can be enriched with phenolic compounds (e.g., through extraction from oak barrel) to develop a healthier product with a new flavor, such a process is expected to be time-consuming. At the same time, the culinary and adult beverage industry demands approaches for developing innovative products based on affordable alternatives to barley. Therefore, an ultrasound-based system was set up in a 10-L oak barrel to develop a new RSB product that referred to as "Mhiskey" in this study. The system was run at 0, 275, and 550 W, and changes in total phenolics, color values (L*, a*, b*, color intensity, and overall color changes), pH, and degrees Brix were studied during the extraction process. According to the results, this system reduced the extraction time, enhanced the total phenolic compounds, and produced a Mhiskey with similar physical properties to those of the conventional method.Increasing sonication power reduced the extraction time significantly but did not affect the specific energy consumption. In terms of total phenolics, the final products had up to 162 mg GAE per L sample. This new system is scalable and can be implemented in the industry after further economic and technical evaluations. Furthermore, the product developed in the present study might be evaluated for commercialization (e.g., for culinary purposes) after sensory and market research. Practical applicationsThis study proposed a new extraction system based on ultrasound technology that can be used to process rice spirit-based (RSB). The system is scalable and can be adopted in the industry to reduce the processing time which can provide benefits for wineries. Also, the energy consumption can be reduced by optimizing the processing parameters. The technical information reported in this work can also be used as a base for process optimization at an industrial scale. At the same time, the final product of this process, that is, Mhiskey, has the potential to be sold in the market at a competitive price. | INTRODUCTIONAlcoholic ingredients and drinks can be considered significant economic assets around the world (Eriksson,

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Section: Introductionmentioning

confidence: 99%

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

Gavahian

Chu

Ratchaneesiripap

2021

J Food Process Engineering

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“…Ultrasonication (US) is one of the most used non-thermal methods that aim for sustainable “green” chemistry, which employs sound waves at different frequencies for specific applications. In general, sound waves can be classified into three categories according to the frequency range: infrasonic (<16 Hz), audible (10 Hz–20 kHz), and ultrasonic waves (20 kHz-10 MHz) [176] , [20] , [144] ). Although the discovery of ultrasonic waves dates back to the end of the 18 th century, their use in medicine has become widespread since the middle of the 20 th century.…”

Section: Introductionmentioning

confidence: 99%

Impact of ultrasonication applications on color profile of foods

Kutlu

Pandiselvam

Kamiloğlu

et al. 2022

Ultrasonics Sonochemistry

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“…Ozone is an allotropical form of oxygen (O 2 ), generated through the reaction of highly reactive singlet oxygen with other oxygen molecules upon splitting of oxygen (Pandiselvam, Subhashini, et al., 2019; Sivaranjani et al., 2021). It is popularly used as a gaseous chemical agent with the ability to oxidize different classes of organic and inorganic compounds by reacting in solid substrates (de Souza et al., 2018; Raghunathan et al., 2021). As a result of the constant rearrangement of different molecules or the natural decomposition of ozone to oxygen and vice versa, ozone in no way accumulates in the medium unless with constant generation.…”

Section: Introductionmentioning

confidence: 99%

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

Premjit

Sruthi

Pandiselvam

et al. 2022

Comp Rev Food Sci Food Safe

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The need for sustainable food production and the demand for fresh and minimally processed foods have prompted remarkable research in novel food processing technologies that ensure safe and shelf‐stable food for a large population. Long‐established techniques such as heating, drying, and freezing have been associated with nutrient loss and high energy consumption. This trend has drawn attention to the practice of employing ozone in several food applications owing to its significant disinfectant and antimicrobial efficiency. The aqueous form of ozone has been found to show greater efficacy than its gaseous form, with faster decomposition rates leaving no harmful residues. The current study presents an overview of the latest scientific literature on the properties, chemistry, and generation of aqueous ozone, emphasizing the factors affecting process efficiency. The review scrupulously focuses on food decontamination, starch modification, pesticide degradation, and seed germination effects of aqueous ozone, highlighting the optimum processing parameters and salient findings of some major studies. A brief insight into the limitations and future trends has also been presented. Aqueous ozone has been acclaimed to have the potential to cause significant changes in the food matrix that could result in constructive modifications with outcomes entirely dependent on the processing conditions. Indirect and direct reactions involving hydroxyl radical and molecular oxygen atoms, respectively, form the basis of the ozone reaction in aqueous media, providing a distinctive kind of advanced oxidation process that offers certain crucial benefits. With a shorter half‐life in water as compared to air, the rapid decomposition of aqueous ozone to oxygen, leaving no harmful residues, adds to its advantages.

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The application of emerging non-thermal technologies for the modification of cereal starches

Cited by 66 publications

References 51 publications

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

An ultrasound‐assisted extraction system to accelerate production of Mhiskey, a rice spirit‐based product, inside oak barrel: Total phenolics, color, and energy consumption

Impact of ultrasonication applications on color profile of foods

Aqueous ozone: Chemistry, physiochemical properties, microbial inactivation, factors influencing antimicrobial effectiveness, and application in food

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