Rice bran protein concentrates were prepared from full-fat and defatted raw rice bran. Selected functional properties, viz. nitrogen solubility, emulsification properties, and foaming properties were measured over the pH range 2.0 to 10.5 and in three dispersion media including water, O.lM NaCl (low salt) and l.OM NaCl (high salt). Below and above the isoelectric pH (4.5) the nitrogen solubility increased. Higher pH enhanced the nitrogen solubility and, thereby, considerably improved the functional properties. In higher salt concentration, nitrogen solubility was reduced which also altered the properties of emulsification and foaming. Multiple regression analysis showed that pH was the primary determinant of nitrogen solubility, emulsification and foamingproperties. Multiple regression models including pH, salt concentration and nitrogen solubility as independent variables were found to be more accurate in predicting other functional properties.
Fruits and vegetables, a significant segment of food sector, generate large volume of wastes annually. They constitute an excellent source of several valuable components (carotenoids, polyphenols, etc.), also known as bioactive compounds. These bioactive compounds have a positive impact on health and are known to modulate the metabolic processes as well as influence the cellular activities in the human health due to their antioxidant, anti-cancer, antiinflammation, anti-allergenic and anti-atherogenic properties; depending upon the pathway and their bioavailability in the body. Despite this, some of these compounds are hydrophobic in nature and therefore are less bioavailable in the body. However, with the technological advancements like nanoemulsions, their solubility, stability and functional properties can be enhanced. This review provides the comprehensive information about the green extraction techniques and innovative delivery system such as nanoemulsions for bioactive compounds generated from fruits and vegetables waste. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. ReferencesAbdelkarim G (2014) What is a bioactive compounds? A combined definition for a preliminary consensus. Int J Nutr Food Sci 3:174-179 Agócs A, Nagy V, Szabó Z, Márk L, Ohmacht R, Deli J (2007) Comparative study on the carotenoid composition of the peel and the pulp of different citrus species. Innov Food Sci Emerg Technol 8(3):390-394 Ajila CM, Aalami M, Leelavathi K, Rao UP (2010) Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innov Food Sci Emerg Technol 11:219-224 Alupului A, Čalinescu I, Lavric V (2012) Microwave extraction of active principles from medicinal plants. UPB Sci Bull Ser B Chem Mater Sci 74:129-142 Ameer K, Shahbaz HM, Kwon JH (2017) Green extraction methods for polyphenols from plant matrices and their byproducts: a review. Compr Rev Food Sci Food Saf 16:295-315 An Y, Yan X, Li B, Li Y (2014) Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation. Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products. J Food Sci Technol 52:5898-5905 Boussetta N, Vorobiev E, Le LH, Cordin-Falcimaigne A, Lanoisselle JL (2012) Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds. LWT-Food Sci Technol 46:127-134 Bryant G, Wolfe J (1987) Electromechanical stress produced in the plasma membranes of suspended cells by applied electrical fields. J Membr Biol 96:129-139 Chandrasekar V, Martín-González MFS, Hirst P, Ballard TS (2015) Optimizing microwave-assisted extraction of phenolic antioxidants from red delicious and jonathan apple pomace. J Food Process Eng 38:571-582 Chanfrau CJER, Armas TML (2014) Ultrasound assisted extract...
In the modern era, there is great need for food preservation in both developing and developed countries due to increasing demand for extending shelf life and prevention of spoilage of food material. With the emergence of new pathogens and ability of micro-organisms to undergo changes, exploration of new avenues for the food preservation has gained importance. Moreover, awareness among consumers regarding harmful effects of chemical preservatives has been increased. Globally, altogether there is increasing demand by consumers for chemical-free and minimal processed food products. Potential of bacteriocin and its application in reducing the microbiological spoilages and in the preservation of food is long been recognized. Bacteriocins are normally specific to closely related species without disrupting the growth of other microbial populations. A number of applications of bacteriocin have been reported for humans, live stock, aquaculture etc. This review is focused on recent trends and applications of bacteriocins in different areas in addition to their biopreservative potential.
The physical properties and sensory attributes of an extruded product are generally influenced by a large number of process and ingredient variables. Expansion is the most important physical property of the snack food. The effects of spirulina powder (SP) addition to maize flour (MF) on the physico‐chemical and sensory quality of extrudates were investigated. Addition of SP (7.5%) in the MF blend increased the carotenoids, protein and zinc contents and produced crisp to hard‐textured extruded products. The protein, zinc and carotenoid content of extruded product were respectively, 14.63%, 6.66 mg/Kg and 138.83 mg/kg. Optimum operating conditions for development of SP and MF blended extrudate were: barrel temperature (109.2C), screw speed (280 rpm) and feed moisture (16% d.b.). These optimum process conditions resulted lateral expansion of 161.46%, bulk density, 0.18 g/cm3; water absorption index, 6.22 g/g; and overall acceptability, 6.12 with desirability 0.809. Practical Applications Extruded food products produced from cereals are usually low in protein and have a poor biological value due to their limited essential amino acid contents and are often fortified with proteins. Spirulina – cyanobacteria has been used by different populations as protein source and other nutritional requirement. Successful incorporation of spirulina into cereal‐based extruded products could deliver physiologically active components, represents a major opportunity for food processors who are engaged in providing the consumer a healthy maize‐based product, which is currently lacking in the market place.
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