Computation of design-related engineering properties and fracture resistance of plum (Prunus domestica) kernels to compressive loading

Sheikh, Mohd Aaqib; Saini, Charanjiv Singh; Sharma, Harish Kumar

doi:10.1016/j.jafr.2021.100101

Cited by 12 publications

(10 citation statements)

References 30 publications

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“…To prevent cyanide toxicity, the removal of cyanogenic glycosides has become an indispensable operation unit in the processing of plum kernels ( Sheikh et al, 2021a ). The conventional methods of peeling, crushing, grinding, soaking, grating, and drying have been used for centuries to remove cyanogenic glycosides of plant foods.…”

Section: Introductionmentioning

confidence: 99%

Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

Sheikh

Saini

Sharma

2022

Current Research in Food Science

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The effects of microwave heating (450 W for 6 min), hydrothermal treatment (6, 9, and 12 h at 45 °C) and their combination on compositional characteristics, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The conditions examined caused a significant reduction of 37.81, 72.17, 84.41, 91.24 and 98.02% in cyanogenic glycosides of differently treated plum kernels. Total phenolic and total flavonoid compounds of plum kernels showed hydrothermal time-dependent duration decline. The larger shifts in FT-IR spectra near 1157 cm- 1 provided valuable insights on the reduction of cyanogenic glycosides during combined treatments. The variation of color attributes ( L*, a*, b* ), during combined treatments indicates a more reddish tonality of plum kernel samples. The combined effect of hydrothermal (12 h at 45 °C) and microwave heating (450 W for 6 min) proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides, opening up possibilities for its use in food industries.

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Section: Introductionmentioning

confidence: 99%

Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

Sheikh

Saini

Sharma

2022

Current Research in Food Science

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“…, 2021). These underused kernels are usually incinerated or sent to landfills (Sheikh et al , 2021b), but they have huge industrial significance not only in the pharmaceutical industry but also in the food sector (González-García, 2014; Natić et al. , 2020).…”

Section: Introductionmentioning

confidence: 99%

“…, 2016). The exploitation of plum kernels would possibly have an effect on the financial benefits and reduce waste disposal troubles (Sheikh et al , 2021b). To attain the maximum economical and efficient utilization of such waste products for protein and oil production, more information on the compositional characteristics, anti-nutritional factors and antioxidant potential of plum kernels is required.…”

Section: Introductionmentioning

confidence: 99%

“…Microwave heating has been tested and is known to reduce the anti-nutritional factors, modifies the nutritional profile by improving the digestibility and produces more desirable flavor compounds while maintaining the equivalent external color levels (Wani et al, 2016). The exploitation of plum kernels would possibly have an effect on the financial benefits and reduce waste disposal troubles (Sheikh et al, 2021b). To attain the maximum economical and efficient utilization of such waste products for protein and oil production, more information on the compositional characteristics, anti-nutritional factors and antioxidant potential of plum kernels is required.…”

Section: Introductionmentioning

confidence: 99%

“…Plum pits represent 9-11% of the total weight of the fruit, while the kernels located inside the pit represent 17-20% of the weight of pit (Rabrenovi c et al, 2021). These underused kernels are usually incinerated or sent to landfills (Sheikh et al, 2021b), but they have huge industrial significance not only in the pharmaceutical industry but also in the food sector (Gonz alez-Garc ıa, 2014;Nati c et al, 2020). They contain many nutritional and health-promoting properties due to the substantial amounts of oil (Savic et al, 2020), dietary proteins (G orna s et al, 2015), carbohydrates, fibers, vitamins, minerals and other bioactive components (Kiralan et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Sheikh

Saini

Sharma

2021

BFJ

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PurposeThe study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic compounds of the plum kernels.Design/methodology/approachPlum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued.FindingsThe results showed that microwave heating at 450 W for 6 min significantly (p < 0.05) increased the antioxidant activity, total phenolic and flavonoid content, while the longer treatment time (450 W for 8 min) adversely affected the phenolic compounds. Most importantly, the anti-nutritional factors like amygdalin, hydrocyanic acid, phytic acid and tannin content were reduced up to 87.1, 84.7, 20.9 and 46.2%, respectively at 450 W for 6 min treatment conditions, which was confirmed from the larger shifts observed in FT-IR spectra near 1,157 cm−1. Microwave heating at 450 W for 6 min also proved beneficial in improving the bioavailability of volatile and phenolic compounds including chlorogenic acid, gallic acid, syringic acid, (+)-catechin, caffeic acid, ß-carotene, trans-ferulic acid, rutin trihydrate, 3,4-dihydroxybenzoic acid, tannic acid and quercetin by liberating them from the plant matrix.Originality/valueThe results thus indicate that controlled microwave heating could be an effective approach for the reduction of anti-nutritional factors besides leading to an overall improvement in antioxidant potential and volatile and phenolic compounds. This novel technological approach can proliferate the use of plum kernels in different diversified food formulations.

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Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

Gojiya

Barad

Gohil

et al. 2023

J Americ Oil Chem Soc

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The investigation was intended to examine the influence of selected moisture levels (4.26, 12.66, 25.31, 37.89, 50.21% wet basis) on engineering properties namely, dimensional, gravimetric, frictional, aerodynamic as well as mechanical properties of five selected varieties of sesame seed namely GT‐3, GT‐4, GJT‐5, GT‐6, and TKG 22. The investigation finds out that fluctuations in moisture level significantly (p ≤ 0.05) influenced the engineering properties assessed. Increase in moisture content influenced a rise in length, width, thickness, geometric mean diameter, arithmetic mean diameter, sphericity, volume, volumetric expansion coefficient, elongation ratio, flakiness ratio, surface area, projected area, thousand seeds weight, compressibility index, Hausner ratio, angle of repose, coefficient of friction, terminal velocity and Reynolds number of selected sesame verities. Whereas, a reverse trend was observed in aspect ratio, true density, bulk density, tapped densities, drag coefficient, and hardness with moisture content variation. The frictional characteristic of the seed showed improved stability with less flow ability at higher moisture levels. These outcomes disclosed that variation of seed moisture content is authoritative during designing and construction of machinery and process equipment related to sesame. It may be also beneficial in computation of design for hoppers, silos, conveyors, drying, and heat transfer equipment as well as other sesame seed‐related process and handling equipment.

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Computation of design-related engineering properties and fracture resistance of plum (Prunus domestica) kernels to compressive loading

Cited by 12 publications

References 30 publications

Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Quantification of design associated engineering properties of sesame (Sesamum indicum L.) seed varieties as a function of moisture content

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