Three extraction techniques, namely, conventional, ultrasound-assisted, and supercritical fluid extractions (SCFE) were used to study the total polyphenol content (TPC) and antioxidant activity in bhimkol (Musa balbisiana) banana blossom.Optimization was carried out to attain major phytochemicals by response surface methodology-central composite design. Various parts of blossom and whole banana blossom (WB) were investigated for their major phytochemical constituents by conventional method and RP-HPLC (at the optimized condition). The WB revealed higher phytochemical contents than other parts. Highest TPC (2,750.37 mg GAE/100 g) was obtained in WB by the SCFE method vis-à-vis the antioxidant activity (79.41%) under optimized condition (60°C, 210 bar, 40 min, and 5 g/min CO 2 flow-rate). RP-HPLC analysis revealed various phytochemicals of different concentrations depending on the extraction method used. SCFE revealed higher phytochemical contents as compared to ultrasound-assisted extraction and conventional methods. The results of the present investigation will be useful in the development of functional foods.Novelty impact statement: Supercritical fluid extraction (SCFE) was found to be a novel extraction technique of phytochemicals as compared to ultrasound-assisted extraction (UAE) and conventional method. SCFE and UAE revealed that extraction process parameters (viz., temperature, pressure, and amplitude) had a strong positive effect on TPC and antioxidant activity. The optimum condition obtained for SCFE was 60°C, 210 bar, 40 min, and 5 g/min flow rate whereas, for UAE it was 60°C, 35% amplitude, and 20 min.
The study comprises the investigation of nutrition, phytocomponents, antioxidant activities, antibacterial activities, formulation, and optimization of nachos from underutilized bhimkol (Musa balbisiana) blossom by metaheuristic approach: optimal mixture designed artificial neural network coupled with particle swarm optimization (ANN-PSO). The overall acceptability (OA) obtained from the sensory evaluation was taken as the output layer of the swarm optimization. Investigation showed bhimkol blossom (BB) as a good source of nutrition, phytocomponents such as carbohydrate (66.87 ± 0.20%), crude fiber (12.12 ± 0.28%), vitamin E (8.73 mg/g), and fatty acid consisting of monounsaturated (66.67%) and polyunsaturated (33.33%). The whole blossom showed the highest antioxidant at 82.77% in the 2,2-diphenyl-1-picrylhydrazyl assay and major antibacterial activity against Salmonella typhi at IC 50 25.21 ± 0.14 mg/ml. The optimum set of the parameter from ANN-PSO for best nachos was obtained at OA of 8.9 in epoch 6 and showed high fracturability and crispiness. Principal component analysis among the sensory attributes of commercial, control, and BB nachos revealed that the taste and OA were majorly weighted towards component 1. The least significant difference was found between commercial and BB nachos. Nutrition rich nachos can be helpful in worldwide implementation in commercially profitable food industries. Practical ApplicationsUnderutilized wild bhimkol blossom (BB) is rich in nutrition, and phytocomponents along with significant antioxidant and antibacterial properties. The modeling of nachos by particle swarm optimization resulted in optimum set of parameters corn starch, wheat flour, BB, refined oil, and black pepper at 0.13, 0.39, 0.33, 0.66, and 0.26 g, respectively. Overall acceptability was positively affected by increased wheat flour exhibiting high fracturability and crispiness. This nutritious new product may possess other tremendous health benefits and have high consumer demand leading to profitable micro-large food industries. This is also a sustainable approach to environmental loss and utilizing something demanding and good consumer acceptability.Novelty Statement: Underutilized wild bhimkol blossom is rich in nutrition, and phytocomponents along with significant antioxidant and antibacterial properties. Overall acceptability was positively affected by increased wheat flour exhibiting high fracturability and crispiness. This nutritious new product may possess other tremendous
The applicability of ozone has been increased to include pulse grains because of their increased production and significance as plant‐based protein source. In many developed countries, there is a growing demand for products made from chickpeas grains. Whole chickpea grains were treated with ozone gas (500–1000 ppm) for 20–30 min. The structural, thermal, pasting properties, and phytochemicals of the ozone‐treated, as well as control samples, were evaluated. Minor structural changes in the functional groups in the protein and starch molecules were observed in the treated sample. Ozonation caused significant changes in the pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and peak temperature values. Microstructure revealed a reduction in the particle sizes of chickpea powders with the severity of ozone treatment. The total flavonoids (41.35–48.94 mg QE), alkaloids (1120.24–1453.57µg/g), and xanthoprotein (0.995–1.387 µg/g) increased significantly (p < 0.05) with ozone treatment. Commercially, chickpea grains can be ozone treated for achieving desired functional characteristics in a target product. Practical Application Before consuming grain that has been treated with gaseous ozone, it is vitally important for all consumers to have a solid understanding of the facts presented here regarding variations in the chickpea nutritional profile. The impact of ozone treatment on functional groups, thermal behavior, pasting properties, and morphological features in chickpeas reveals vital information regarding changes occurred on macromolecules such as starch, proteins, and bioactive compounds. Since ozonation aids in extraction of health‐beneficial bioactive compounds and brings about change in the starch and protein morphology, making them more digestible, it can be highly useful in preparation of health foods.
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