Innovative Development of Kodo Millet (Paspalum scrobiculatum)-Based Functional Edible Cups Modified with Hibiscus Powder and Guar Gum: An Eco-Efficient Resource Utilization

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-02-12 DOI:10.1021/acsfoodscitech.4c0098510.1021/acsfoodscitech.4c00985

Bhushan P. Meshram, Prachi Jain and Kirtiraj K. Gaikwad*,

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Abstract

This study develops kodo-millet-based edible cups incorporating guar gum (GG) and Hibiscus rosa sinensis extract (HB) to enhance their physical, thermal, and functional properties. The aim was to improve the structural integrity, antioxidant activity, and water absorption of the cups. Moisture content ranged from 5.68% to 8.50%, with the highest value observed in the KD/GG/HB-6% formulation. Rheological analysis of dough showed a viscosity (μ) of 2690 ± 15 to 4470 ± 23 5 mPa·s at a shear rate of 50 s^–1, indicating good structural stability. The water solubility ranged from 18.11 ± 0.73% to 21.78 ± 0.40%, and the swelling index varied from 21.73 ± 0.60% to 31.91 ± 0.86%. Antioxidant activity improved with the KD/GG/HB-6% formulation, showing an IC₅₀ of 75.3 μg/mL. Thermogravimetric analysis revealed that adding GG and HB improved the thermal stability of the cups, particularly for the KD/GG/HB-6% formulation.

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以木槿粉和瓜尔胶为原料的功能性食用杯的创新开发：资源的生态高效利用

本研究采用瓜尔胶（GG）和芙蓉花提取物（HB）开发了以科多米为基础的可食用杯，以提高其物理、热学和功能特性。目的是提高杯子的结构完整性、抗氧化活性和吸水性。水分含量为5.68% ~ 8.50%，以KD/GG/HB-6%配方最高。流变学分析表明，在剪切速率为50 s - 1时，面团的黏度为2690±15 ~ 4470±235 mPa·s，具有良好的结构稳定性。水溶性为18.11±0.73% ~ 21.78±0.40%，溶胀指数为21.73±0.60% ~ 31.91±0.86%。KD/GG/HB-6%配方提高了抗氧化活性，IC50为75.3 μg/mL。热重分析表明，GG和HB的加入提高了杯子的热稳定性，特别是对于KD/GG/HB-6%配方。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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