Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of ta... more Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing th...
Researchers are continuously discovering varied technologies for microbial control to ensure worl... more Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.
Hybrid nanocomposites are different from normal polymer nanocomposites, as they contain different... more Hybrid nanocomposites are different from normal polymer nanocomposites, as they contain different types of nanomaterials together in a polymer matrix. These hybrids are not simply physical mixtures of different nanomaterials, but they are more homogenous and exhibit synergistic properties. Hybrid nanocomposites based on water soluble polymers can overcome several limitations of conventional water soluble polymers. Gelatin is one such water soluble protein based polymer having different applications in areas such as biomedical, food, drugs, and paper industries. Hybrid nanocomposites of gelatin nanocomposites were fabricated by incorporating three different types of nanomaterials such as cellulose nanocrystals, amine functionalized nanoclay, and silver nanoparticles in different combinations after which their properties were then evaluated. These materials were found to have good mechanical, barrier, and thermal properties. This chapter is intended to give an insight about the synthe...
The changes in physico-chemical and rheological properties of kithul starch by the impact of ener... more The changes in physico-chemical and rheological properties of kithul starch by the impact of energetic neutral nitrogen atoms produced by the glow discharge air plasma with novel technique were analysed. Here, treatment was carried out at different power levels (5 W & 15 W) and treatment time (30 min & 60 min). Decrease in amylose and moisture content and increase in swelling index and solubility of plasma treated kithul starch were observed. Fourier transform infrared spectra of plasma treated starch showed variation in the peaks corresponding to CH 2 and OH groups. Relative crystallinity significantly (p ≤ 0.05) decreased after plasma treatment. Scanning electron microscopy showed severe damages on the starch granular surface by the effect of energetic neutral nitrogen atoms. Pasting properties increased and thermal properties showed significant (p ≤ 0.05) changes after plasma treatment. Storage modulus (G′) and loss modulus (G″) reduced at higher levels of plasma power and it indicated to its weak gel formation.
Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of ta... more Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing th...
Researchers are continuously discovering varied technologies for microbial control to ensure worl... more Researchers are continuously discovering varied technologies for microbial control to ensure worldwide food safety from farm-to-fork. The microbial load and virulence of spoilage causing microorganisms, including bacteria, fungi, yeasts, virus, and protozoa, determines the extent of microbial contamination in a food product. Certain pathogenic microbes can cause food poisoning and foodborne diseases, and adversely affect consumers' health. To erade such food safety-related problems, various traditional and novel food processing methods have been adopted for decades. However, some decontamination techniques bring undesirable changes in food products by affecting their organoleptic and nutritional properties. Combining various thermal and non-thermal food processing methods is an effective way to impart a synergistic effect against food spoilage microorganisms and can be used as an alternative way to combat certain limitations of food processing technologies. The combination of different techniques as hurdles put the microorganisms in a hostile environment and disturbs the homeostasis of microorganisms in food temporarily or permanently. Optimization and globalization of these hurdle combinations is an emerging field in the food processing sector. This review gives an overview of recent inventions in hurdle technology for bacterial decontamination, combining different thermal and non-thermal processing techniques in various food products.
Hybrid nanocomposites are different from normal polymer nanocomposites, as they contain different... more Hybrid nanocomposites are different from normal polymer nanocomposites, as they contain different types of nanomaterials together in a polymer matrix. These hybrids are not simply physical mixtures of different nanomaterials, but they are more homogenous and exhibit synergistic properties. Hybrid nanocomposites based on water soluble polymers can overcome several limitations of conventional water soluble polymers. Gelatin is one such water soluble protein based polymer having different applications in areas such as biomedical, food, drugs, and paper industries. Hybrid nanocomposites of gelatin nanocomposites were fabricated by incorporating three different types of nanomaterials such as cellulose nanocrystals, amine functionalized nanoclay, and silver nanoparticles in different combinations after which their properties were then evaluated. These materials were found to have good mechanical, barrier, and thermal properties. This chapter is intended to give an insight about the synthe...
The changes in physico-chemical and rheological properties of kithul starch by the impact of ener... more The changes in physico-chemical and rheological properties of kithul starch by the impact of energetic neutral nitrogen atoms produced by the glow discharge air plasma with novel technique were analysed. Here, treatment was carried out at different power levels (5 W & 15 W) and treatment time (30 min & 60 min). Decrease in amylose and moisture content and increase in swelling index and solubility of plasma treated kithul starch were observed. Fourier transform infrared spectra of plasma treated starch showed variation in the peaks corresponding to CH 2 and OH groups. Relative crystallinity significantly (p ≤ 0.05) decreased after plasma treatment. Scanning electron microscopy showed severe damages on the starch granular surface by the effect of energetic neutral nitrogen atoms. Pasting properties increased and thermal properties showed significant (p ≤ 0.05) changes after plasma treatment. Storage modulus (G′) and loss modulus (G″) reduced at higher levels of plasma power and it indicated to its weak gel formation.
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