Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour

Jaddu, Samuel; Pradhan, Rama Chandra; Dwivedi, Madhuresh

doi:10.1016/j.ifset.2022.102957

Cited by 42 publications

(56 citation statements)

References 36 publications

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“…Within the infrared spectral region, all three millet flours had peaks at the same wavenumber, but the peaks of BTMB flour were the strongest, followed by BTMP and BTMU. Similar absorption peaks at were observed by Jaddu et al (2022) at 3289, 2852, 1709, 1640, 1147, 1075 and 995 cm −1 and at 1600 – 1700 cm − 1 for little millet flour. Gull et al (2016) have identified structural similarities and differences between finger millet and pearl millet flour by comparing their infrared spectra and reported that every form of covalent bond has its specific absorption frequencies, and no two molecules have the same spectrum.…”

Section: Resultssupporting

confidence: 87%

Moisture‐dependent engineering properties of underutilized browntop millet (unhulled and hulled) and characterization of milled flour

Niranjan

Dwivedi

2022

Food Processing Preservation

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Browntop millet is an underutilized indigenous cereal crop. It is termed as the nutricereal due to its superiority in terms of nutritional quality. The current study attempted to investigate the effect of moisture content (10%-27%) on properties such as physical, mechanical, aerodynamic, and textural properties of unhulled and hulled browntop millet to uncover the gaps in developing the efficient primary processing machinery. In addition, we investigated the impact of milling on the biochemical, functional, color, structural, and powder flow properties of browntop millet flour.The results revealed that as the moisture content increased, the principle dimensions, 1000 grain weight, terminal velocity, angle of repose, and static coefficient of friction were linearly increased. In the same moisture content range, characteristics such as true density, bulk density, porosity, and hardness displayed an inverse trend. Milling showed a substantial (p < 0.05) influence on the nutritional, functional and color parameters. FTIR spectra and X-ray diffraction patterns demonstrated a slight change in functional groups and a slight decrease in starch crystallinity respectively. All three millet flours were cohesive. These flours, however, exhibited a positive correlation with bulk density and a negative correlation with wall friction and effective internal friction angles as the principle consolidating stress increased.Practical Application: Millets are a globally significant food crop with major economic influence in developing nations. They are one of the most significant drought-resistant crops, and a good source of health-promoting complex carbohydrates, dietary fiber, phenolic compounds, and phytochemicals. Despite of their high nutritional superiority and environmental friendliness, production and consumption have declined over the years. The significant factor contributing to this decline is the lack of machinery or equipment available to process on a commercial and residential scale after harvest.The knowledge of the measured properties will encourage researchers to develop and modernize equipment used for destoning, grading, sorting, separation, dehulling, and conveying. The measured nutritional, mineral, functional, structural, and powder flow properties of milled browntop millet fractions will help develop a new product. So that millet can be used to its full potential.

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Section: Resultssupporting

confidence: 87%

Moisture‐dependent engineering properties of underutilized browntop millet (unhulled and hulled) and characterization of milled flour

Niranjan

Dwivedi

2022

Food Processing Preservation

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“…The authors reported an increase in WHC and OHC as a function of treatment time and voltage, which was associated with the structural modification and surface etching induced by HV‐CAP (Joy et al., 2022). Similar observations were reported for millet and parboiled rice flours as well (Jaddu et al., 2022; Sarangapani et al., 2016).…”

Section: Hv‐cap For Protein Modificationsupporting

confidence: 87%

“…Atmospheric air OHC of plasma-treated little millet flours showed an increased trend with an increment in power and treatment time. (Jaddu et al, 2022) Whole wheat flour DBD plasma treatment with the input of 230 V, 50 Hz, and an output discharge voltage of 80 kV, with treatment duration (0−30 min).…”

Section: Oil-holding Capacity (Ohc)mentioning

confidence: 99%

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

Olatunde

Hewage

Dissanayake

et al. 2023

Comp Rev Food Sci Food Safe

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With the constant increase in protein demand globally, it is expedient to develop a strategy to effectively utilize protein, particularly those extracted from plant origin, which has been associated with low digestibility, poor techno-functional properties, and inherent allergenicity. Several thermal modification approaches have been developed to overcome these limitations and showed excellent results.Nevertheless, the excessive unfolding of the protein, aggregation of unfolded proteins, and irregular protein crosslinking have limited its application. Additionally, the increased consumer demand for natural products with no chemical additives has created a bottleneck for chemical-induced protein modification. Therefore, researchers are now directed toward other nonthermal technologies, including high-voltage cold plasma, ultrasound, high-pressure protein, etc., for protein modification. The techno-functional properties, allergenicity, and protein digestibility are greatly influenced by the applied treatment and its process parameters. Nevertheless, the application of these technologies, particularly high-voltage cold plasma, is still in its primary stage. Furthermore, the protein modification mechanism induced by high-voltage cold plasma has not been fully explained. Thus, this review meets the necessity to assemble the recent information on the process parameters and conditions for modifying proteins by high-voltage cold plasma and its impact on protein techno-functional properties, digestibility, and allergenicity.

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“…For example, the OAC of control sample was 1.11 g/g and maximized at 30 kV-20 min (1.31 g/g). The inclusion of non-polar amino acids and protein structures might be responsible for the improvement in OAC (Jaddu et al, 2022a).…”

Section: Functional Propertiesmentioning

confidence: 99%

“…The CP treatment is a recognized non‐thermal technology, recognized as the fourth type of matter; it is a partially ionized gas that contains free radicals, photons, ozone, energetic ions, and free electrons in the ground or excited state. The reported studies claimed that CP treatment had significantly influenced the functional, rheological, and thermal properties of wheat flour (Chaple et al, 2020; Misra et al, 2015), quinoa flour, jack fruit seed flour, little millet flour, and bamboo rice flour, respectively (Jaddu et al, 2022a; Joy et al, 2022; Potluri et al, 2018; Zare et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

Sarkar

Niranjan

Patel

et al. 2023

J Food Process Engineering

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This study was planned to investigate the effect of atmospheric cold plasma (CP) treatment at different power levels (20–30 kV) for 10–20 min on physicochemical, technofunctional, and intermolecular changes of pearl millet flour (PMF). It was observed that exposure to plasma significantly modified the sample's proximate, antinutritional, functional, thermal, rheological, and morphological properties. A concomitant (p < 0.05) decreases in antinutritional factors (tannin and phytic acid) was noticed in CP‐treated PMF compared to the control sample. Maximum reduction in tannin and phytic acid was observed at 30 kV for 20 min‐treated PMF. However, scanning electron microscopy revealed significant changes in flour starch granular structure, while decreases in relative crystallinity were also observed in CP‐treated samples from 23.45% to 19.31%. In addition, an increase in water absorption capacity (1.32–1.62 g/g), oil absorption capacity (1.11–1.31 g/g), emulsifying capacity (EC; 86.58%–91.25%) and foaming capacity (FC; 10.67–12.84%), as well as a decrease in pH (7.83–6.97) were found at 30 kV for 20 min. Apart from this, high intensity CP‐treated samples showed shear thinning behavior. At the same time, the power–law model was more appropriate for determine the flow behavior index (n) and consistency coefficient (k). On the other hand, CP‐treated samples exhibit higher storage modulus values (G′), indicating an elastic response. Based on the observations, the 30 kV‐20 min‐treated sample could be used for product formulation, contains lower antinutritional factors and retaining the nutritional components and functional properties. Practical applications This work has identified that exposure to cold plasma improved the physicochemical, rheological, thermal, and functional properties of pearl millet flour with considerably reducing its antinutritional content, which can be helpful for various food industries. This possibly will encourage its application in the development of various food products, (like cookies, biscuits, bread, beverages, etc.) chiefly as a functional food ingredient.

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Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour

Cited by 42 publications

References 36 publications

Moisture‐dependent engineering properties of underutilized browntop millet (unhulled and hulled) and characterization of milled flour

Moisture‐dependent engineering properties of underutilized browntop millet (unhulled and hulled) and characterization of milled flour

Cold atmospheric plasma‐induced protein modification: Novel nonthermal processing technology to improve protein quality, functionality, and allergenicity reduction

Impact of cold plasma treatment on nutritional, antinutritional, functional, thermal, rheological, and structural properties of pearl millet flour

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