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In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups. All modifications significantly decreased (p ≤ 0.05) the relative crystallinity (RC) of talipot starches except for crosslinking, and the least RC (11.33%) was observed in microwave irradiated esterified starch. Microwave irradiation prior to chemical modifications showed a significant impact in the swelling and solubility of talipot starches. The decreased setback viscosity and increased light transmittance in single- and dual-microwave irradiated talipot starches showed their lowered retrogradation tendency, suitable for frozen foods. The resistant starch (RS) content was majorly improved in all heterogeneously dual modified talipot starches by incorporating more functional groups owed to structural and crystalline destruction in starch granules upon microwave irradiation. The highest RS content (45.02%) was observed in microwave irradiated esterified uncooked talipot starch.

Background Using emerging technologies such as electromagnetic radiation is introduced to cover a wide range of food processing targets, including decontamination of mycotoxin as a global concern. In this regard, ionising and non-ionising radiations are widely used for mycotoxin decontamination and fungi inactivation in the food and agriculture sectors. Scope and approach The current article provides an overview regarding the applications of electromagnetic radiation techniques such as Gamma irradiation, X-ray, accelerated electron, ultraviolet, visible, infrared, microwave, and radio waves for decontamination of fungi and mycotoxins in food products. Besides, the mechanism involved and legislative aspects were discussed. Key findings and conclusions Most radiation treatments offer remarkable effects on fungi’ inactivation and a further reduction in mycotoxin content. Simultaneously, decontamination efficacy depends on fungi and mycotoxin and used a dose of radiation and food characteristics. However, the most efficient decontamination was shown by UV and electron beam. Further studies are recommended to evaluate the efficacy of decontamination by X-rays and visible light. Combining preventive methods with decontamination techniques can result in further reduction in the risk of mycotoxin contamination.

The effect of energetic neutral argon (EAr) atoms on the short and long-term retrogradation was studied, and the retrograded starch was used to prepare bioplastic films for better mechanical and barrier properties. Kithul starch showed higher short and long-term retrogradation after treatment. The EAr atoms treatment increased amylose content and amylose leaching; it facilitated the short-term retrogradation. The more pronounced effect of long-term retrogradation in starch after treatment increased the enthalpy of retrogradation (ΔH

In spite of the fact that a prodigious portion of petroleum covers multitudinous products in the commercial world, its non-biodegradable characteristic is an unenviable factor. The utilization of b...

Talipot palm (Corypha umbraculifera L.) is a non-conventional source of starch with a higher yield (76%). In this work, the physicochemical, functional, morphological, thermal, pasting and rheological properties of flour and starch obtained from the trunk of Talipot palm were investigated. Talipot palm starch contains high amount of amylose (28.05%) and the starch is found to have a mixture of round, elongated and elliptical shaped granules. Talipot palm starch and flour exhibited A-type crystallinity. The functional properties like water absorption and oil absorption capacities do not show any significant difference (P ≤ 0.05) among Talipot palm flour and starch. Talipot palm starch exhibited higher value in pasting parameters. Talipot palm starch showed higher enthalpy of gelatinization when compared to the flour.

The consumer demand for safe, "healthy," and premium foods, preferably with an extended shelf-life; demand for easy packaging; and choice for more sustainable food packaging have contributed to the development of novel packaging technologies. The application of adequate packaging materials has recently become a major post-harvest challenge concerning the control of fungi and mycotoxin. This review will describe the current antifungal packaging technology involved to prevent the contamination of fungi and mycotoxin, along with the characteristics and mechanism of action in food products. Antifungal packaging has incredible potential in the food packaging sector. The most suitable approach for the safe storage of agricultural produce for farmers is the hermetic packaging technology, which maintains quality while providing a good barrier against fungi and mycotoxin. Furthermore, active antifungal packaging is a viable method for incorporating antifungal agents against pathogenic fungi. Essential oils and organic acid have received more scientific attention due to their increased efficacy against mold growth. Polypeptides, chitosan, and natamycin incorporated in active packaging significantly reduced fungi. Even though nanotechnological advancements in antifungal packaging are promising, safety and regulation issues remain significant concerns.

Oat is a promising grain well-incorporated into human diet due to the presence of multiple nutrients in composition and its unique health-enhancing attributes. Similar to other cereals, starch is the most important component of the oat kernel, which makes up at least 60 % of the grain's dry weight. Considering the need to access new sources of starch with a broad range of capabilities, oat starch has experienced various modifications by physical and chemical strategies. Thus, this study aims to comprehensively review the impacts of various physical and chemical modifications on the physicochemical, functional, as well as digestibility properties of oat starch. Besides, the effects of oat starch combination with other biomacromolecules (whey protein isolate, caseinate, gums and lipids) on mentioned criteria were also reviewed. In conclusion, various modification methods could properly enhance the physicochemical attributes and digestibility of oat starch for its further successful application in food and pharmaceutical formulations.

Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm−1 was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔHgel) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.

Dough is an intermediate stage between flour and bread. Remarkable changes take place in the structural as well as functional properties of flour during bread making process. Dough mixing is one of the important steps in bread making as it helps in achieving an optimum balance among dough handling properties by blending all the necessary ingredients. The four major dough handling properties include extensibility, elasticity, tenacity and stickiness. Gluten plays a prominent role in bread making and is responsible for the remarkable texture, appearance and quality of wheat breads. Gluten-free dough is prepared from one or a combination of different gluten-free flours obtained from the cereals other than wheat, rye, barley and others known for the presence of certain amount of gluten. Additives along with various processing techniques are used to develop three dimensional network structures in gluten-free dough to produce better quality gluten-free breads. In dough evaluation, empirical rheological measurements are used for characterization while the fundamental rheological measurements are used to analyze the mechanical properties of dough. With empirical and fundamental measurements, the efficiency of an additive to substitute gluten can be analysed. Studies have shown that preparation of gluten-free breads with various additives and processing techniques improved the dough handling properties and characteristics of final baked products.

Starch has a significant role in the development of gluten-free breads. The physico-chemical and functional properties exhibited by starch directly influence the development of gluten-free breads. The performance of starch in such breads depends upon the chemical composition (amylose, lipid, protein and phosphorus), pasting, gelatinization, swelling, solubility and morphological properties. Gelatinization and pasting properties of starch have a significant role in the development of volume in the gluten-free breads. Damaged form of the starch enhances the action of amylase enzyme, which improves the rate of the fermentation process. Resistant starch (RS) improves the nutritional properties of gluten-free breads by reducing the glycemic index. Upon modification, the physicochemical and functional properties of starch are enhanced. The incorporation of physically and chemically modified starch significantly changes the textural and retrogradation properties of the gluten-free breads. Most of the modified starch reduces the staling of gluten-free breads by reducing the retrogradation.

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.

In the present study, non-conventional talipot starch was subjected to single and dual modifications using two non-thermal techniques; ultrasonication and γ-irradiation (1 kGy and 10 kGy). Free radical-mediated low dose γ-irradiation made remarkable changes in the morphological, physicochemical, and functional properties of ultrasonicated talipot starches compared to single modifications. Dual (ultrasonication+γ-irradiation) modification created deep grooves, reduced relative crystallinity and peak intensity of OH and CH2 groups by cavitation and radiolysis. Compared to ultrasonicated and γ-irradiated starches, dual-modified starches showed significantly reduced (p ≤ 0.05) pH, amylose content, and swelling power, and improved storage stability by lowering the retrogradation tendency. The in vitro digestibility of dual-modified talipot starches was increased by the enhanced action of digestive enzymes with starch. The gelatinization, pasting, and rheological properties significantly decreased (p ≤ 0.05) with the increasing dose of γ-irradiation in dual-modified talipot starches and represented soft gel possessing shear-thinning stability.

Important properties of bioplastic film made from γ − irradiated kithul starch such as crystalline, morphological, mechanical, and barrier properties are studied. The films are made from native and irradiated kithul starch using the casting method. Relative crystallinity is higher for the film made from irradiated kithul starch. The film made from 100 kGy irradiated starch shows the highest relative crystallinity (2.26%) among the starch films. The film prepared from irradiated kithul starch exhibits lower water vapor permeability (WVP). The solubility of film made from irradiated starch decrease with an increase in irradiation dose. Irradiation of starch cause higher surface compactness, which decrease the oxygen permeability of the films. The decrease in WVP and oxygen permeability indicates the improved barrier properties of films made from irradiated starch. Mechanical properties increase in films made from irradiated kithul starch. Moreover, it shows lower surface roughness as compared with native starch film. The research reveals that films made from γ − irradiated kithul starch exhibited better mechanical and barrier properties due to their higher crystallinity and surface homogeneity.

Kithul starch was treated by EN (energetic neutral nitrogen) atoms at 6 W,12 W and 18 W for 15 min and incorporated lauric acid for the development of starch-lauric acid inclusion complexes. EN atoms treatment significantly (p ≤ 0.05) increased the complex index (CI). Severe morphological alterations on the kithul starch granules by EN atoms treatment enhanced starch–lauric acid complex formation. Relative crystallinity of EN atoms treated lauric acid incorporated kithul starch samples increased with plasma power. Moreover, lower pasting property, storage modulus (G’), loss modulus (G’’), hardness and higher Tanδ indicated decrease in gelation and retrogradation property. ENL-18 W showed the lowest complex viscosity (Ƞ*). Lauric acid incorporation in EN atoms treated kithul starch reduced in vitro digestibility and significantly (p ≤ 0.05) increased RS (resistant starch). Hence, EN atoms treatment on the kithul starch granules prior to fatty acid incorporation is an effective technique for the development of starch-fatty acid complexes.