Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients

Yadav, Shweta; Mishra, Sabyasachi; Pradhan, Rama Chandra

doi:10.1016/j.ultsonch.2021.105542

Cited by 49 publications

(49 citation statements)

References 28 publications

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“…Guo et al (2015) obtained high phytate degradation (around 87%) using steam flash explosion pretreatment of wheat bran. An effective method to reduce the PA content of finger millet grain was demonstrated by Yadav et al (2021) who used a probe type ultrasound-assisted hydration (700 W, 20 kHz) with three different amplitudes (30, 50, 70%), treatment times (10, 20, 30 min) and different grain to water ratios. Mohammadi et al (2021) found that the proper combination of pH (2, 6, and 9) and ultrasonic treatment (28 kHz) was a successful method for dephytinization of rice bran.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted modification of enzyme and antioxidant activities, functional and rheological properties of oat and barley bran

Grgić

Pavišić

Maltar-Strmečki

et al. 2023

Preprint

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Oat and barley bran are high in dietary fiber (β-glucans), minerals, and antioxidants, have high activity of enzymes, but possess also antinutrients. This study aimed to investigate the influence of high-intensity ultrasound on enzyme and antioxidant activities, phytic acid content, as well as functional and rheological properties of oat and barley bran. Ultrasonic treatment was performed at 24 kHz on a 15% bran water suspension, at three specific energies (87, 217.5, and 348 kJ/kg), with or without pulsation (5 sec every 10 sec). Bran was assessed for β-glucanase and phytase activity, phytic acid and total phenolic content, antioxidant activity, hydration, and rheological properties. β-glucanase from oat bran was inactivated up to 82% and from barley bran up to 55%, in dependence of ultrasound specific energy and pulsation. In both bran types, phytase activity increased by 40–44% after treatments with 87 kJ/kg but decreased by 89–94% at 348 kJ/kg. Phytic acid was reduced on average in oat bran by 17% and in barley bran by 39%. Depending on the energy and pulsation, the ultrasonication of both bran types reduced total phenolic content (27–55%), antioxidant activity (by 28–48%), complex viscosity (62–71%) and maximum stress tolerated by the sample (46–68%). In contrast, water swelling (42–48%) and water retention capacity (44–59%) increased for both bran types. Hence, high-intensity ultrasound is a useful technique in reducing antinutrients, while altering the enzyme activity and functional properties of the bran. These results could help wider application of bran in food production.

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Section: Introductionmentioning

confidence: 99%

Ultrasound-assisted modification of enzyme and antioxidant activities, functional and rheological properties of oat and barley bran

Grgić

Pavišić

Maltar-Strmečki

et al. 2023

Preprint

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“…The arrangement of linear polymeric chains in the amorphous region was broken by ultrasonic treatment. The packing arrangements of amylose–amylose and amylose–amylopectin could have increased the sample’s crystallinity if the arrangements were tighter [ 49 , 50 , 51 ]. The RC of starch complexing with resveratrol (Res-NS and Res-U 60 S) increased compared with the samples without resveratrol (NS and U 60 S, respectively).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments

Sun

Yang

Zheng

et al. 2022

Foods

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Ultrasonic treatment combined with resveratrol modification was used to improve banana starch’s solubility, thermal stability, and digestion resistance. The solubility and freeze-thaw stability of the modified starch complex significantly increased. The oil-absorption capacity increased by 20.52%, and the gelatinization temperatures increased from 64.10–73.92 °C to 70.77–75.83 °C. The storage modulus (G′) and loss modulus (G″) increased after ultrasound and resveratrol treatment, and the proportion of viscosity was increased after composition with resveratrol. Additionally, the in vitro digestibility decreased from 44.12% to 40.25%. The modified complexes had release-control ability for resveratrol. X-ray diffraction (XRD) and Fourier transform infrared (FT-IR) spectroscopy demonstrated that complex structures became more compact and organized, whereas crystalline patterns were unchanged. Scanning electron microscopy (SEM) showed that the resveratrol modification caused physical change on the granular surface by creating pores and fissures. The findings can help develop antioxidant functional foods using banana starch.

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“…At higher ultrasound amplitude, heat is created in the sample, thus resulting in a rising temperature. The heat promotes the chemical deterioration of phytate to lower inositol phosphate, which helps in declining the phytate content of the sample (Yadav et al, 2021). Higher temperatures and increased treatment time normally cause higher solubility and degradation of polar organic compounds like oxalate.…”

Section: Reduction Of Oxalate Through Various Methodsmentioning

confidence: 99%

Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review

Srivastava

Pandey

Singh

et al. 2022

eFood

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Elephant foot yam (EFY) includes a high degree of nutritious fiber, carbohydrates, glucose, protein, and sugars. It also has plenty of calcium, sodium, potassium, and vitamin C, and is a promising source of starch. Due to the presence of oxalate and acridity, EFY has been extensively underused. Researchers have employed a variety of ways to decrease calcium oxalate, including boiling and NaCl treatment. A novel technique like ultrasound is a promising technique for the reduction of antinutritional factors effectively by keeping the natural phytoconstituents in it. The reduction of antinutritional factors by ultrasonication resulted from the high temperatures and pressures generated amid the collapse phase of cavitation bubbles. Microwave heating depends on the dielectric properties of the food. The dielectric constant is the ability to absorb the energy, and dielectric loss is the ability to reflect where it is dissipated as heat. Because of its heat‐labile nature and the formation of insoluble complexes, microwave treatment reduces the antinutrient component. This review focused on several studies on yam oxalate concentrations that were conducted using various treatments. This would help researchers and the food industry find more effective strategies to reduce the antinutritional factor using frequency‐controlled power ultrasound.

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Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients

Cited by 49 publications

References 28 publications

Ultrasound-assisted modification of enzyme and antioxidant activities, functional and rheological properties of oat and barley bran

Ultrasound-assisted modification of enzyme and antioxidant activities, functional and rheological properties of oat and barley bran

Physicochemical, Structural, and Digestive Properties of Banana Starch Modified by Ultrasound and Resveratrol Treatments

Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review

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