Article
Chemistry, Applied
Qiang Liu, Haijing Wu, Ji Luo, Jiwei Liu, Siqi Zhao, Qiuhui Hu, Chao Ding
Summary: The study evaluated the effectiveness of using DBD-CP to treat brown rice, and found that treated samples had lower FFA levels, more stable surface color, and preserved flavor during storage. The results suggest that DBD-CP treatment could be a feasible approach to promote stabilization of brown rice and maintain flavor.
Article
Food Science & Technology
Shiyi Lu, Yifan Mu, Minghao Xu, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun
Summary: The combination of ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates can improve the texture and freeze-thaw stability of brown rice while enhancing its nutritional quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Maria Belen Medina, Lucas Matias Page, Julieta Belen Maldonado, Silvia Liliana Resnik, Martin Sebastian Munitz
Summary: Four different household cooking methods of brown rice were evaluated, with microwave cooking method found to be the most effective in pesticide reduction. A chromatographic method using modified QuEChERS was validated for the determination of five commonly used pesticides in rice. Analysis of 60 brown rice samples revealed the presence of pirimiphos-methyl and tebuconazole in some samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Jingjing Liu, Ruolan Wang, Zhitian Chen, Xingjun Li
Summary: The study found that helium cold plasma treatment at 120W-20s significantly improved the cooking properties of milled rice, including reducing cooking time, increasing the softness of cooked rice, and having limited effects on the appearance and gelatinization temperature of rice flour.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Yanan Li, Yongfu Li, Zhengxing Chen, Lingjuan Bu, Feng Shi, Jinrong Huang
Summary: The high-temperature air fluidization (HTAF) treatment improved the water absorption, cooking time, and texture of brown rice without causing damages to its nutritional quality. This technology may be crucial in promoting brown rice as staple foods.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Physical
Ana Oberlintner, Vasyl Shvalya, Aswathy Vasudevan, Damjan Vengust, Blaz Likozar, Uros Cvelbar, Uros Novak
Summary: Cellulose-based products are becoming increasingly popular as a replacement for plastics in packaging. However, their high wettability hinders their efficiency in the packaging industry. This study demonstrated that fluorocarbon plasma processing can effectively convert the surface of cellulose from hydrophilic to hydrophobic, making it a promising option for packaging materials.
APPLIED SURFACE SCIENCE
(2022)
Review
Environmental Sciences
Mohd Fadthul Ikmal Misnal, Norizah Redzuan, Muhamad Nor Firdaus Zainal, Raja Kamarulzaman Raja Ibrahim, Norhayati Ahmad, Linda Agun
Summary: The future demand for rice is projected to increase due to the growth of the global population. However, the presence of bacteria, insects, and fungi has caused changes in the physical and chemical characteristics of rice grain, and the overuse of post-harvest chemicals may pose risks to human health. Cold plasma has emerged as an alternative technology for treating rice grains, as it can inactivate pathogens without thermal damage or harmful residues.
Article
Food Science & Technology
Xu Liu, Yang Xue, Huihuang Xie, Jie Li, Jiaoling Wang, Tianhang Ding, Guangyuan Jin, Weidong Song, Chunfang Song
Summary: This study investigated the effects of ultrasonic soaking assisted microwave drying on the optimum cooking time and physicochemical properties of brown rice. The results showed that ultrasonic soaking significantly reduced the cooking time and improved the physical properties of brown rice. The rice bran treated with high-temperature soaking and high-power ultrasound exhibited a porous structure, leading to faster heat and mass transfer, thus accelerating the drying rate. The pretreatment and microwave drying also enhanced the degree of gelatinization of starch and improved the tasting qualities of brown rice flour. The content of free fatty acids, color parameters, and crystalline structure remained stable after the treatment. Overall, this research demonstrated the promising potential of soaking and ultrasound-assisted microwave drying in producing high-quality instant brown rice.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Environmental Sciences
Lijuan Huang, Hans Chr Bruun Hansen, Xiaosong Yang, Jing Mu, Zijian Xie, Songyan Li, Guangmei Wu, Zhengyi Hu
Summary: This study investigated how pre-wheat sulfur application influences cadmium uptake in rice under wheat-rice rotation. Results showed that Cd accumulation in brown rice peaked at 60 mg S kg(-1), with higher levels increasing Cd concentrations in brown rice due to sulfur-induced effects on soil pore water sulfate and leaf S promoting Cd translocation. However, brown rice Cd decreased at 120 mg S kg(-1) due to low Cd solubility and inhibited Cd uptake from root and leaf S uptake. Thus, applying S-containing fertilizers to Cd-contaminated paddy soils is not recommended.
ENVIRONMENTAL POLLUTION
(2021)
Article
Food Science & Technology
Ren Li, Zhi-Jiang Li, Na-Na Wu, Bin Tan
Summary: This study evaluated the combined influence of cold plasma pretreatment and germination on the nutritional and textural properties of brown rice cakes. The results showed that brown rice cakes treated with cold plasma and germinated had higher levels of GABA, gamma-oryzanol, phenolics, and antioxidant activity compared to white rice cakes and non-germinated brown rice cakes. These cakes also had lower levels of phytic acid and higher resistant starch content, indicating improved nutritional quality. Additionally, the texture of these cakes was enhanced, with lower hardness and higher elasticity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Shikhadri Mahanta, Mohammad Ruzlan Habib, Janie McClurkin Moore
Summary: This study investigates the impact of plasma-activated water on the germination and growth of soybean seeds, as well as the uptake effects of zinc oxide nanoparticles in the presence of lead. The results show that PAW can enhance the growth and germination of soybean seeds, and the rate of lead uptake is reduced in the presence of nanoparticles.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Zhouliang Sun, Qingyun Lyu, Kun Zhuang, Lei Chen, Guozhen Wang, Yuehui Wang, Xi Chen, Wenping Ding
Summary: BRF and BRN were prepared by different methods, and the impact of extruded rice bran on the cooking stability of BRN was investigated. The particle size distribution, damaged starch content, and pasting properties of BRFs were evaluated, while the texture properties, microstructure, and moisture distribution during cooking of BRNs were studied. The results showed that BRF-E and BRF-NE had smaller particle size and damaged starch compared to BRF-F. Furthermore, BRF-E and BRF-NE exhibited higher peak viscosity, setback viscosity, and pasting temperature. The microstructure analysis indicated that BRN-E had the most compact structure, resulting in better cooking stability and chewiness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
S. Fathollah, H. Abbasi, S. Akhoundi, A. Naeimabadi, S. Emamjome
Summary: This study aimed to enhance the adhesion of fluoride varnish (FV) to the enamel surface using cold plasma technology. The results showed that the use of argon and air plasma significantly damaged the hexagonal structures of enamel, while helium plasma only altered the structures from convex to concave. Additionally, cold plasma treatment increased the calcium to phosphorus ratio and the uptake of fluoride and sodium on the enamel surface, helping to restore the damaged enamel. However, there was no significant change in the release of fluoride ions from the FV.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Chengtao Yu, Ling Zhu, Hao Zhang, Shilin Bi, Gangcheng Wu, Xiguang Qi, Hui Zhang, Li Wang, Haifeng Qian, Li Zhou
Summary: This study revealed that high-pressure cooking is more effective in retaining phenolic compounds and antioxidant activity in rice, while also reducing off-flavor compounds content, although it leads to a decrease in GABA content.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Thermodynamics
Zhibing Zhu, Xuan Zhang, Yugang Zhao, Xiaoyang Huang, Chun Yang
Summary: The freezing characteristics of deposited water droplets on aluminum surfaces were investigated experimentally and theoretically compared with those of sessile droplets. The results showed differences in freezing behavior and frozen shapes between deposited and sessile droplets, depending on surface temperature and wettability.
INTERNATIONAL JOURNAL OF THERMAL SCIENCES
(2022)
Review
Food Science & Technology
R. Pandiselvam, N. U. Sruthi, Ankit Kumar, Anjineyulu Kothakota, Rohit Thirumdas, S. V. Ramesh, Daniel Cozzolino
Summary: Classical methods for assessing the quality of food grains are either destructive or time-consuming, calling for an alternative approach. Spectroscopic techniques, such as FT-IR, NIR, and Raman spectroscopy, have been extensively studied for efficient determination of grain quality. This review focuses on the working principles and recent applications of these techniques in the grain industry, including quality discrimination, adulterant detection, process optimization, and production monitoring, while also highlighting challenges, limitations, advantages, and future trends.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Plant Sciences
Sowmya R. Sathyanarayan, Vishal G. Warke, Girish B. Mahajan, Uday S. Annapure
Summary: Hydroponics is a standard method for plant biology research using different nutrients. The aim of this study is to understand the nutrient solution in hydroponics. The nutrient solution plays a crucial role in the growth and development of plants in hydroponics, and its balance and management are important factors.
JOURNAL OF PLANT NUTRITION
(2023)
Article
Engineering, Chemical
Darshana Deka, Uday S. Annapure, Shivanand S. Shirkole, Bhaskar N. Thorat
Summary: Small freshwater fishes are often overlooked as a sustainable source of nutrition in the fishing industry. This study investigated the drying behavior and quality characteristics of dried molas using different drying methods. The results showed that corrugated solar conduction dryer (CSCD) and corrugated electrical solar conduction dryer (CESCD) had better drying efficiency and nutrient retention compared to open sun drying (OSD). It also found that the color change and Vitamin A degradation during drying followed specific kinetics models. Economic analysis indicated the commercial feasibility of both dryers.
Review
Food Science & Technology
Harsh B. B. Jadhav, Irfan Raina, Parag R. R. Gogate, Uday S. S. Annapure, Federico Casanova
Summary: Fruit seeds from the fruit processing industry can be a valuable source of oil, and ultrasound extraction offers a green and efficient alternative method. This review explores the use of ultrasound in extracting oil from fruit seeds, including its mechanism, lipid profile, equipment, and operating conditions. It also emphasizes the importance of maintaining the quality of extracted oil through optimized conditions.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Somnath Basak, Uday S. Annapure
Summary: Cold plasma technology is environmentally friendly and can improve the functional properties of hydrocolloids. This study investigated the impact of cold plasma treatment on the rheology and barrier properties of pectin films. The results showed that plasma-treated pectin had improved film-forming properties and lower oxygen and carbon dioxide transmission rates.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Uday S. Annapure
Summary: This study investigates the effects of cold plasma modification (CP) of guar seed galactomannan on its structural, chemical, dietary fiber profile, and the stability of orange juice. Cold plasma treatments at different voltage and time conditions were carried out, resulting in depolymerization, cleavage of galactose side chains, and surface etching. These modifications led to increased polar oxidative functionalities and decreased particle size. The plasma-treated guar gum improved the stability of orange juice without significant changes in quality. The results demonstrate the potential of CP for the production of partially depolymerized guar gum.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Chemical
Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Uday S. Annapure
Summary: The study found that pin-to-plate cold plasma treatment led to depolymerization and hydrophilic modification of guar seed galactomannan, resulting in reduced gel viscosity, increased hydration capacity, and improved stability of gels. These changes also influenced the gel properties such as least gelation concentration, foam capacity, and foam stability. The study suggests that cold plasma processing can be an eco-friendly and sustainable technology for producing depolymerized guar gum with various potential applications.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Prabodh Halde, Shweta Deotale, V. N. Pawar, Uday Annapure, Anupama Devkate, Yogita Chavan
Summary: In this study, fresh jaggery cubes were treated with microwave heating for different durations. The physiochemical and microbial parameters were analyzed before and after treatment. The moisture content of the treated jaggery samples was 3.98 +/- 0.59 and 3.86 +/- 0.63 for 30 s and 45 s microwave treatment, respectively. The microwave treatment at 45 s showed the most significant reduction in total plate count and yeast and mold count. It was found that microwave treatment for 45 s was the best for treating jaggery.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Prajakta D. Sadawarte, Uday S. Annapure
Summary: This study focused on the effect of repetitive frying on the physicochemical characteristics of palm oil and sesame oil during the preparation of french fries. It was found that sesame oil was more affected by repetitive frying, showing higher changes in FFA and PV compared to palm oil. The fatty acid composition of palm oil remained more stable, while the physical properties of sesame oil, such as density, refractive index, and viscosity, were significantly affected. French fries fried in palm oil had higher overall acceptability in sensory evaluation.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Multidisciplinary Sciences
F. L. Pathan, A. M. Trimukhe, R. R. Deshmukh, U. S. Annapure
Summary: Plasma processing is an effective method for controlling microorganisms in food preservation at low temperatures. The study investigated the effect of cold plasma treatment on water absorption rate and capacity of six chickpea cultivars using the Peleg model. The results showed that plasma power and treatment time had a significant impact on water absorption rate, but not on water uptake capacity.
SCIENTIFIC REPORTS
(2023)
Article
Agriculture, Multidisciplinary
Eketa Devi, Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Uday S. Annapure
Summary: The present study aimed to modify the functionality of arrowroot starch by using a novel atmospheric pressure pin-to-plate cold plasma. It was found that cold plasma treatment significantly increased the molecular weight and gel properties of arrowroot starch, as well as its viscosity and stability.
JOURNAL OF AGRICULTURE AND FOOD RESEARCH
(2023)
Article
Food Science & Technology
Manish Chauhan, Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai, Uday S. Annapure
Summary: This study investigated the effects of atmospheric pressure pin-to-plate cold plasma on proso-millet starch. The results showed that cold plasma treatment increased the solubility, swelling power, and paste clarity of the starch, while reducing the viscosity. The fundamental starch structure was preserved.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Parinder Kaur, Uday S. Annapure
Summary: The study investigated the effects of atmospheric pressure non-thermal pin-to-plate plasma on under-utilized pearl millet starch at different voltages and time intervals. The results showed significant changes in properties such as turbidity, pH, and pasting properties, while water activity and oil-binding capacity remained unchanged. The study suggests the potential use of cold plasma for starch modification to alter its properties.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agricultural Engineering
R. S. Sowmya, Vishal G. Warke, Girish B. Mahajan, Uday S. Annapure
Summary: Amino acids promote the growth of coriander by improving plant metabolism. This study analyzed the impact of amino acids solution on coriander cultivated hydroponically under different light conditions. Results showed that the incorporation of amino acids into the nutrient solutions significantly affected the growth, elemental content, chlorophyll, carotenoid, amino acids, and essential oils profile of coriander. The use of 100 ppm amino acids solution resulted in morphological changes, increased nutrient content, enhanced chlorophyll and carotenoid content, and higher accumulation of aromatic compounds.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Sachin Ramdas Adsare, Uday Shriramrao Annapure
Summary: This study investigated the application of partially defatted coconut flour (PDCF) in the production of muffins. The addition of PDCF significantly affected the batter rheology, textural properties, and color of the muffins. Incorporating 50% PDCF resulted in a significant increase in overall acceptability. Storage stability studies indicated that microbial count increased while textural properties decreased, but remained within acceptable ranges.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
