Molecular interactome and starch–protein matrix, functional properties, phytochemical constituents, and antioxidant activity of foxtail millet (Setaria italica) flour as influenced during gaseous ozonation

Abstract

Background and Objectives Ozonation declared as generally recognized as safe is a promising processing technology for disinfestation of food and its shelf life extension. The present investigation aimed at assessing the impact of gaseous ozone treatment (0.06 L/min) for 15, 30, 45, and 60 min on functional properties, antinutrients, bioactive constituents, and structural–macromolecular interactions of foxtail millet flour. Findings Ozonation cause significant (p < .05) linear reduction in tannin content (112.43–64.83 mg/100 g) and total flavonoid content (331.46–273.59 mg/100 g) while total phenolic content and phytic acid were found to increase during aforesaid treatment. Further, major changes were associated with the technological functionality of flour; there was significant (p < .05) increase in the water absorption and solubility, oil absorption, swelling power, and paste clarity. However, emulsification properties were found to decline during ozonation while gel strength improved. Conclusions It may be inferred from the study that ozonation can be considered a green technology for processing various grains modulating functional properties with a little compromise in total flavonoid contents and phytic content. Significance and Novelty This study provides the effect of ozonation on foxtail millet of various parameters, such as bio‐techno‐functional, structural, and molecular parameters, which have never been studied before.

Characterization of bioprocessed white and red sorghum flours: Anti‐nutritional and bioactive compounds, functional properties, molecular, and morphological features

“…In similar trend to that of IVSD, highest increase was noted for dual processed sorghum flours. This increment could be dedicated to certain reasons, including (a) activation and production of proteolytic enzymes during germination and fermentation; (b) release of proteins from protein–polyphenolic complexes; and (c) loosening of protein–starch matrix allowing higher activity of exogenous enzymes during digestion (Sharma et al., 2022).…”

“…Further, diluted anisaldehyde (0.5 mL anisaldehyde with 99.5 mL of ethyl acetate) and concentrated sulfuric acid (1 mL each) were added to it and incubated for 10 min followed by measurement of absorbance at 430 nm. Saponins were expressed as mg saponins/100 g of dry flour (Sharma et al., 2022).…”

Characterization of Ozonated Pearl Millet and Sorghum Starches: Pasting Profile, Functional Properties, In Vitro‐Digestibility, Molecular Interactions, and Morphology

“…Then form the strong bond after the addition of carbonyl and carboxyl groups in starch molecules. [ 27 ] The result of Sharma et al., [ 17 ] who illustrated increase in GC, attributed to the high viscosity of ozonated foxtail millet flour.…”

Morphological and Functional Properties of Millet Starches as Influenced by Different Modification Techniques: A Review

“…[54,57] Ozone also increases starches enzymatic sensitivity, resulting in improved in vitro digestibility. [58] Furthermore, Sharma et al, [59] studied the effect of ozone treatment on technofunctional properties of foxtail millet flour, and observed increment in swelling power, paste clarity, oil absorption, water absorption, and solubility significantly.…”