Plasma Modification

Annapure, Uday S.; Gracy, T. K. Ranjitha

doi:10.1007/978-3-030-87996-9_11

Cited by 4 publications

(2 citation statements)

References 87 publications

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“…However, these plasma species induce varying effects in grains of different compositions as reactions with the components of the millets vary remarkably. To exemplify, the carbohydrates (starchy as well as non‐starchy polysaccharides) undergo intramolecular cross‐linking and depolymerization reactions and significantly affect the rheological features (Annapure & Ranjitha Gracy, 2022; Ranjitha Gracy et al, 2022). Whereas, the proteins (enzymatic and non‐enzymatic) would unfold, aggregate, and denatures to alter the emulsification and structural properties (Basak & Annapure, 2022a), and the lipids would undergo oxidative degradations to cause rancidity (Thirumdas, 2022).…”

Section: Principle Of Cp Interaction On the Grainsmentioning

confidence: 99%

“…The ability to tailor the outcomes by modifying the process parameters of CP facilitates ease of optimization as per the desired product characteristics. CP has been well established to impart microbial decontamination (Eazhumalai et al, 2022), disinfestations (Madathila et al, 2021), pesticide degradation (Ranjitha Gracy et al, 2019a, 2019b), anti‐nutritional factors elimination (Sadhu et al, 2017), enzymes inactivation, extraction (Du et al, 2022; Pragna et al, 2019), germination (Yan et al, 2022), drying and ingredient modification (Annapure & Ranjitha Gracy, 2021) which proves the potential of CP to contribute for the millets processing as well.…”

Section: Introductionmentioning

confidence: 99%

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Recent advances with cold plasma technology for millet processing: A brief review

Balendran,

Kalaivendan,

Theagarajan

2023

J Food Process Engineering

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As a grain with high nutritional content and tolerance to extreme weather, millet has a potential food business. However, the processing is necessary to enhance the physical and nutritional quality of millet. Food products with minimal processing, improved sensorial and natural flavors, with no added chemicals to preserve them are in greater demand among customers. High‐quality product produced using green alternative processing techniques significantly evolved in the last two decades. Moreover, recent years see potential study of cold plasma technology in the food industry for increased functional attributes and energy efficiency. This review has been framed to describe the impact of cold plasma on the quality attributes of millet and millet products exploring cold plasma research on millet products, focusing on nutrition, anti‐nutrient reduction, structural, physicochemical, digestive, hydration, and functional properties. Furthermore, this work pursues to improve interventions by identifying the knowledge gaps in the processing of millet using cold plasma.Practical ApplicationsThe shelf life of the millet products is extended as a result of the plasma treatment, through the reduction in the moisture content. During the early stages of storage, millet flour is affected by rancidity, which is positively treated by plasma processing. The water absorption and swelling capacity of the treated millet sample have increased along with a rise in solubility. Therefore, the hydration and pasting abilities of millet improved, making it possible to utilize it in complementary food formulations as well as for the development of viscous foods.

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Section: Principle Of Cp Interaction On the Grainsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Recent advances with cold plasma technology for millet processing: A brief review

Balendran,

Kalaivendan,

Theagarajan

2023

J Food Process Engineering

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Impact of Novel Atmospheric Pin-to-Plate Cold Plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization

Kalaivendan

Eazhumalai

Annapure

2023

Food Bioprocess Technol

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Impact of pin‐to‐plate cold plasma depolymerization on the gelation and functional attributes of guar galactomannan

Kalaivendan

Eazhumalai

Annapure

2023

J Food Process Engineering

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The present study aimed to investigate the impact of pin-to-plate cold plasma on the gelation and functional attributes of guar seed galactomannan. The guar galactomannan was subjected to 170 and 230 V treatment for 30 and 60 min and investigated for the gel characteristics and functional properties. The cold plasma treatment incurred galactomannan chain depolymerization with a reduction in the degree of polymerization (DP) ranging from 7.33% to 48.99%. The water contact angle (WCA) reduced from 110.93 to 95.54 , thus increasing the hydration capacity (36.73-45.90 g/g). These mechanisms diminish the gel viscosity (from 798. 227 cP of UT to 334.65 cP at 230-60) and the viscoelastic moduli (G 0 and G 00 ) indicating the low strength of gels from plasma-treated galactomannan (PT-GG). This further influenced the least gelation concentration, foam capacity, and foam stability. However, the critical strain (from 11.83% [UT] to 41% [230-60]), cross-over frequency (from 3.39 Hz [UT] to 15.3 Hz [230-60]), and degradation activation energy (from 18.445 kJ/mol [UT] to 21.721 kJ/mol [230-60]) of the PT-GG were increased (from 18.445 kJ/mol [UT] to 21.721 kJ/mol [230-60]) signifying the increased stability of gels by intramolecular and electrostatic forces. Thus, the cold plasma-induced depolymerization and hydrophilic modification of galactomannan influence the gelation and functional attributes which widen the potential applications of the hydrocolloid. Practical ApplicationsDepolymerized guar gum is industrially known for its specific applications such as lowviscosity source of dietary fiber, stabilizers, complex forming, and encapsulating agents.This study shows the potential of cold plasma processing as an eco-friendly sustainable technology for producing depolymerized guar gum which can be applied as a source of fiber in enteral feed formulations, stabilizers in low viscous spreads and sauces, and also in thermo-reversible gel networks due to its thermal gel transition attributes.

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Plasma Modification

Cited by 4 publications

References 87 publications

Recent advances with cold plasma technology for millet processing: A brief review

Recent advances with cold plasma technology for millet processing: A brief review

Impact of Novel Atmospheric Pin-to-Plate Cold Plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization

Impact of pin‐to‐plate cold plasma depolymerization on the gelation and functional attributes of guar galactomannan

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