Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and healthpromoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytosterols. However, these by-products are usually undervalued and used in animal feed. To increase the functional and food value, processing techniques linked to improving nutritional characteristics, sensory properties and reducing the inhibitory factors have been developed. These processing techniques include mechanical, enzymatic and thermal processing. It aims to improve the functional properties, enhance the extractability of beneficial food ingredients, reduce the complex structure of the bran and improve solubility, decrease the content of inhibitory factors and improve the bio-accessibility of micronutrients. This review highlights the various technological interventions and application of appropriate processing techniques to process cereal bran for the isolation of functional food ingredient and thus utilizing the nutritious by-product of cereal processing industry.
The membrane degradation process associated with ripening and senescence of fruit is accelerated by the enzyme phospholipase D (PLD). Hexanal is a compound with high potential to inhibit phospholipase-D enzyme, which is naturally secretes from plants and also promotes the shelf-life extension of fruits during its storage. Pre-harvest hexanal application as enhanced freshness formulation helps to reduce fruit decay and other post-harvest disease by preventing the microbial growth especially mold growth. Post-harvest application of hexanal in the forms of vapour or liquid and nano emulsion for dip treatment, etc. results in improved fruit quality with better colour firmness along with other improved biochemical qualities. The cell wall degrading enzymes such as PLD, PME (Pectin methyl esterase) suppressed after hexanal treatment, whereas accelerated the antioxidant enzymes activities. The hexanal can be used as a potential compound for the preservation and post-harvest storage of perishables with better quality and safety.
The yield of Total monomeric anthocyanins (TMA) were analysed for optimisation of extraction condition by varying solvents in fresh and dry peel of mangosteen. Solvents include Hot water, Ethanol and Methanol were used as test solvents. They were later acidified with 0.1% HCl, 1% citric acid and 1% acetic acid to identify the increase in yield of anthocyanins. Results evidently showed that extraction variable was affecting the yield of Total monomeric anthocyanin. The treatment showed significant results when processed statistically. The maximum yield of anthocyanin obtained when extracted with test solvent methanol followed by ethanol. Among them solvents acidified with 0.1% HCl showed the maximum yield followed by acidified citric acid solvent. Considering the negative impact of methanol and HCl on human, anthocyanin extracted with ethanol acidified with citric acid were found to be the optimal solvent for food uses.
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