Food Biophysics最新文献

{"title":"Identification of Polyphenol Oxidase Inhibitors from the Root of Pueraria Lobata: Inhibitor Profiles, Kinetics Analysis and Molecular Interaction","authors":"Junping Liu,&nbsp;Chaorui Liang,&nbsp;Hongwei Jiang,&nbsp;Ziqi Yu,&nbsp;Liqiang Zou,&nbsp;Lei Zhou,&nbsp;Wei Liu","doi":"10.1007/s11483-024-09863-5","DOIUrl":"10.1007/s11483-024-09863-5","url":null,"abstract":"<div><p>Enzymatic browning induced by polyphenol oxidase (PPO) plays a significant role to quality reduction in fruit and vegetables. PPO inhibitors derived from natural products are gaining attention for their strong inhibitory abilities and low toxicity. This study aims to identify the component of phenolic-rich extract from <i>Pueraria lobata</i> root and evaluate their inhibitory capacity on PPO. The results showed that nine phenolics were identified by UPLC-QE-Orbitrap-MS method as PPO effective inhibitors based on their IC₅₀ values, in which kaempferol showed the strongest inhibitory effect. Among the inhibitors, kaempferol, daidzein, phloretin and luteolin with different inhibitory abilities were selected as representative flavonols, isoflavones, chalcones and flavonoids compounds to investigate the kinetics analysis and molecular interaction. Kaempferol and daidzein exhibited competitive inhibition on PPO, while phloretin and luteolin showed mixed-type and non-competitive inhibition, respectively. According to the fluorescence spectra results, these inhibitors were bound to PPO and quenching fluorescence, among which kaempferol showed the highest <i>K</i>_<i>b</i> value and accompanied by the blueshift. Molecular docking results indicated that the inhibitors interact with PPO primarily through hydrophobic interactions, van der Waals forces and hydrogen bonds, in which kaempferol showed the strongest binding ability with the lowest binding energy. This research provides a theoretical basis for the practical application of <i>Pueraria lobata</i> root extracts as natural PPO inhibitors in the food industry.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"730 - 744"},"PeriodicalIF":2.8,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability","authors":"Hanife Aydan Yatmaz","doi":"10.1007/s11483-024-09866-2","DOIUrl":"10.1007/s11483-024-09866-2","url":null,"abstract":"<div><p>Printing foods in the desired shape with minimal additives and their stability after printing are the most important points for 3D food technology. In this study, the effects of water (5%, 10%, 15%, and 20%) and salt (0.5%, 1%, 1.5%, and 2%) on the printability of meat paste were evaluated to achieve improved textural and rheological properties. The printing parameters were examined at every stage, starting from the line thickness of the printed product, until the final 3D printed product was obtained. Accordingly, meat printability determined using different ingredient flow speed (3, 3.5, 4, 4.5, and 5), fill factor (1.2%, 1.3%, 1.4%, 1.5%, and 1.6%) and distance between layers (1.2, 1.4, and 1.6 mm). Salt addition increased the firmness and consistency of the samples, while the viscosity, storage modulus, and loss modulus decreased with the addition of water. Considering the line thickness and outer length, the most appropriate shape was obtained with 10% water and 1.5% salt. The optimal ingredient flow speed, fill factor, and distance between layers at a constant printing speed (2500 mm/min) were 3, 1.2%, and 1.4 mm, respectively. Four-layer-infilled 3D-printed samples maintained their initial shape after cooking, regardless of the cooking method. However, only baked products maintained their initial shapes among full-infilled samples. Although water and salt have different functions in meat, the use of the appropriate ratio is necessary for 3D-printed meat-based products to provide printability and post-production stability. To sum up optimum parameters and road map for printing meat and meat products including leftover meats and low-value by-products were revealed.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"503 - 516"},"PeriodicalIF":2.8,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09866-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns","authors":"Bruno Martins Dala-Paula,&nbsp;Angélica Pereira Todescato,&nbsp;José Eduardo Gonçalves,&nbsp;Maria Beatriz A. Gloria","doi":"10.1007/s11483-024-09864-4","DOIUrl":"10.1007/s11483-024-09864-4","url":null,"abstract":"<div><p>Bioactive amines in foods are associated with beneficial health effects, but some can also cause food poisoning and intolerance. This study aimed to investigate the occurrence and levels of nine bioactive amines in ten conventional and non-conventional fruits and vegetables (<i>seriguela</i>, <i>marolo</i>, custard apple, <i>acerola</i>,<i> jabuticaba</i>, starfruit, kale, <i>ora-pro-nobis</i>,<i> almeirão-roxo</i>, and <i>serralha</i>) using HPLC-FL. Putrescine was the prevalent amine in custard apple, <i>acerola</i>, and <i>ora-pro-nobis</i>; whereas spermidine was predominant in <i>jabuticaba</i>, starfruit, and kale; and tyramine in <i>seriguela</i> and <i>marolo</i>. Tryptamine was not detected in any sample. Histamine was only detected in <i>ora-pro-nobis</i>, and serotonin only in starfruit. Total amine contents ranged from 3.24 to 58.83 mg/kg, with the lowest levels in <i>serralha</i> and the highest in <i>seriguela</i>. The median contents of spermidine varied from 1.32 to 13.42 mg/kg, with the lowest levels in <i>serralha</i> and the highest in <i>seriguela</i>. The highest agmatine levels were found in <i>acerola</i>, starfruit and <i>serralha</i>. Based on the levels of amines, <i>seriguela</i>, <i>marolo</i>, custard apple, <i>acerola</i>, <i>jabuticaba</i>, and kale could be dietary sources of the polyamine spermidine; and starfruit a source of serotonin. However, individuals using monoamine-oxidase inhibitor drugs should limit the consumption of <i>seriguela</i> and <i>marolo</i>, due to the high tyramine levels, to avoid adverse effects. In a similar way, individuals with histamine intolerance should avoid the consumption of <i>ora-pro-nobis</i>.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"717 - 729"},"PeriodicalIF":2.8,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141772087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Characteristics and Thermal Behavior Diversity of Traditional Crude Shea (Vitellaria paradoxa Gaertn) Butter from Burkina Faso","authors":"Bertrand W. F. Goumbri,&nbsp;Alfred Kouakou Kouassi,&nbsp;Roland Marini Djang’eing’a,&nbsp;Rasmané Semdé,&nbsp;Ange Mouithys-Mickalad,&nbsp;Abdoul Karim Sakira,&nbsp;Gérard B. Josias Yaméogo,&nbsp;Touridomon Issa Somé,&nbsp;Sabine Danthine","doi":"10.1007/s11483-024-09865-3","DOIUrl":"10.1007/s11483-024-09865-3","url":null,"abstract":"<div><p>The aim of this study was to establish a comparative analysis of the physicochemical and the thermal behavior by <i>p-NMR</i> for solid fat content (SFC), and differential scanning calorimetry (DSC) of shea butter (SB) from Burkina Faso, related to different traditional extraction processes. Thirty-seven samples obtained from different localities were collected from local producers and analyzed for chemical indexes, unsaponifiable matter content (UMC), color, yellow index, fatty acids (FA) profile, and thermal behavior. Results showed that stearic acid (34%−47.2%) and oleic acid (40.8%−51%) were the most abundant FA. Chemical quality variations among those samples were observed: UMC (3.0%±1.0%–12.0%±0.1%), peroxide value (4.6 ± 0.1 to 44.5 ± 0.2 meqO₂/kg), iodine value by GC (50.5 to 64.2), free fatty acids (1.1%± 0.1%–9.7%±0.1%). Statistically significant relationships were observed between thermal properties and chemical parameters. The results were subjected to clustering and principal component analysis (PCA). Results showed that a great diversity exists among crude shea butter samples from Burkina Faso which is due to both regional variation and difference in extraction processes. A standardization of the process could help to improve the quality.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"609 - 626"},"PeriodicalIF":2.8,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09865-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141772088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs","authors":"Jyotishka Kumar Das,&nbsp;Niloy Chatterjee,&nbsp;P. K. Nanda,&nbsp;Annada Das,&nbsp;Santanu Nath,&nbsp;S. Pal,&nbsp;Pubali Dhar,&nbsp;S. Bandyopadhyay,&nbsp;Arun K Verma,&nbsp;Arnab Sen,&nbsp;David Julian McClements,&nbsp;Arun K. Das","doi":"10.1007/s11483-024-09861-7","DOIUrl":"10.1007/s11483-024-09861-7","url":null,"abstract":"<div><p>In this study, nanoemulsions (NEs) were prepared using different concentrations of clove essential oil (2.0, 2.5, and 3.0% CEO) and then their particle size, zeta potential, and encapsulation efficiency were characterized. Three formulations of a model processed meat (chicken meatballs) were prepared containing 0 ml (control, “C”), 10 ml (CEO-NE, “T1”), or 15 ml (CEO-NE, “T2”) of nanoemulsion per 100 g of meatballs. The physicochemical, microbiological, and sensory attributes of these products were determined during storage for 20 days at a refrigerated temperature (4 ± 1 °C). The addition of the nanoemulsions as preservative retarded color fading (loss of redness) of the meatballs during storage, which was attributed to the natural antioxidant properties of the essential oils. Moreover, the generation of lipid oxidation reaction products (TBARS) during storage was significantly lower (<i>p</i> &lt; 0.05) for the nanoemulsion-treated meatballs than for the control, which was also attributed to the antioxidant properties of the essential oil. The addition of the nanoemulsions to the meatballs also improved their resistance to microbial contamination, reducing the total viable, psychotropic, and yeast and mold counts. Indeed, all these values remained within permissible limits during storage. Furthermore, the incorporation of the nanoemulsions did not adversely impact the textural attributes or water holding properties of the meatballs. Sensory evaluation showed that nanoemulsion-treated chicken meatballs maintained their desirable appearance, flavor, juiciness, and overall acceptability throughout the study period. In contrast, a significant (<i>p</i> &lt; 0.05) decrease in overall acceptability scores of the control group was observed from day 10, rendering it less acceptable to the panelists. In conclusion, the incorporation of nano-encapsulated clove essential oil proved enhancing the quality, safety, and shelf-life of chicken meatballs. Consequently, they could serve as a natural preservative for application in preservation of foods.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"701 - 716"},"PeriodicalIF":2.8,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141575852","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Konjac Glucomannan with Different Molecular Weights on Functional and Structural Properties of κ-carrageenan Composite Gel","authors":"Mingjing Zheng,&nbsp;Yiman Wei,&nbsp;Xiaojia Jiao,&nbsp;Zedong Jiang,&nbsp;Zhipeng Li,&nbsp;Hui Ni,&nbsp;Yanbing Zhu","doi":"10.1007/s11483-024-09862-6","DOIUrl":"10.1007/s11483-024-09862-6","url":null,"abstract":"<div><p>In this study, the properties of konjac glucomannan with different molecular weights and their effects on the functional and structural properties of κ-carrageenan (κ-CA) composite gel were analyzed. Native konjac glucomannan (K1: <i>M</i>_{<i>w</i> =} 67,158 g/mol) was hydrolyzed by β-mannanase to obtain three konjac glucomannan with different molecular weights (K2: <i>M</i>_<i>w</i> = 65,124 g/mol, K3: <i>M</i>_<i>w</i> = 32,302 g/mol, and K4: <i>M</i>_<i>w</i> = 17,102 g/mol). The results showed that the hydrolyzed K2, K3, and K4 had lower viscosity, more loose and porous structure, shorter molecular chain and stronger antioxidant activity than native K1. K2 and K3 increased the hardness, gumminess, chewiness, water holding capacity and stronger antioxidant activity but decreased the cohesiveness, resilience, and transparency of κ-CA gel. Hierarchical cluster analysis confirmed that K2/κ-CA and K3/κ-CA gels had good gel properties with better texture and water holding capacity as compared to the other samples, which might be related to their smoother and more compact gel structure and enhanced hydrogen bond. The competition for water molecules between κ-CA and over degraded K4 induced the poor water holding capacity and gel structure for their composite gel. The results revealed the gelation changes of κ-CA composite gel affecting by konjac glucomannan with different molecular weights, and can lay a theoretical foundation for the development and application of their compound food additive.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"553 - 566"},"PeriodicalIF":2.8,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09862-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141548581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elucidating the Influence of Coating Materials in the Microencapsulation Process of Hempseed Oil Via Spray Drying: A Comprehensive Analysis of Physicochemical Attributes, Oxidation Stability, and Thermal Properties","authors":"Kutlu Cevik,&nbsp;Hasan Yalcin,&nbsp;Yusuf Konca","doi":"10.1007/s11483-024-09859-1","DOIUrl":"10.1007/s11483-024-09859-1","url":null,"abstract":"<div><p>In this study, it was aimed to investigate the effect of different coating materials on the microencapsulation of hempseed oil by spray drying. For this purpose, hempseed oil emulsions were prepared with skimmed milk powder (SMP), maltodextrin (MD), and whey protein concentrate (WPC). The properties of these emulsions including rheological, zeta potential, and physicochemical properties were analyzed. Then, hempseed oil microcapsules were produced using spray drying. The effect of the different coating materials on spray-dried hempseed oil capsules was evaluated in terms of microencapsulation yield, surface oil, microencapsulation efficiency, oxidation stability, and physicochemical properties. The combinations of SMP (50.58%) or WPC (56.21%) with MD significantly enhanced the microencapsulation yield. The highest microencapsulation efficiency (92.16%) was obtained in the microcapsule with SMP: MD. This microcapsule with SMP: MD also showed higher oxidative stability compared to other microcapsules. Besides, this combination (SMP: MD) effectively protected the hempseed oil against oxidation during the Schaal oven test. Additionally, spray-dried hempseed oil microcapsules were characterized using FT-IR, TGA, and SEM. It was determined that using MD as a coating material improved the thermal stability of the microcapsules. As a result, it was concluded that the SMP: MD as a coating material was suitable for the microencapsulation of hempseed oil.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"795 - 805"},"PeriodicalIF":2.8,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09859-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141529540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"State Diagrams of Binary Mixtures of Saturated Monoglycerides in Vegetable and Mineral Oil and their Impact in the Oleogels Rheology","authors":"M. E. Charó-Alvarado,&nbsp;M. A. Charó-Alonso,&nbsp;J. F. Toro-Vazquez","doi":"10.1007/s11483-024-09847-5","DOIUrl":"10.1007/s11483-024-09847-5","url":null,"abstract":"<div><p>State diagrams of binary mixtures of 1-stearoyl glycerol (C18) with 1-myristoyl glycerol (C14), 1-palmitoyl glycerol (C16) or 1-monobehenin glycerol (C22) in vegetable and mineral oil were obtained using different molar fractions of the monoglycerides (MGs) keeping the MG concentration constant (8% wt/wt). We observed that, independent of the MG mixture (C18:C14, C18:C16, C18:C22) and the type of oil, the MGs developed a mixed Lα phase with a transition temperature practically independent of the C18 molar fraction. In contrast, the transition temperature for the sub-α phase showed a eutectic point that, for the same MG mixture, occurred in both oils at the same MG molar fraction. At the MG molar composition corresponding to the eutectic point, the difference in length between the aliphatic chains in the mixed lamella resulted in a sub-α phase with the least efficient chain packing compared to that developed by any other MG molar fraction. Independent of the MG mixture and the type of oil, the oleogels developed by cooling (80 °C to 5 °C) followed by 180 min at 5 °C achieved the highest elasticity (<i>G’</i>_{<i>5 °C</i>}) at the MG molar fraction composition associated with the eutectic point. Tentatively the least efficient aliphatic chains packing developed by the sub-α phase at the eutectic point, favored the incorporation and retention of higher amounts of oil. Thus, for a particular MG binary mixture, the oleogels at the eutectic point had the highest <i>G’</i>_{<i>5 °C</i>} in comparison with the <i>G’</i>_{<i>5 °C</i>} of oleogels formulated at any other MG proportion.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"535 - 552"},"PeriodicalIF":2.8,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry","authors":"Vonnie Merillyn Joseph,&nbsp;Kobun Rovina,&nbsp;Felicia Wen Xia Ling,&nbsp;Sarifah Supri,&nbsp;Koh Wee Yin","doi":"10.1007/s11483-024-09845-7","DOIUrl":"10.1007/s11483-024-09845-7","url":null,"abstract":"<div><p>This review incorporates the appraisal of fruit peels, commonly dumped agro-waste, as a potential for developing value-added products and environmental issues. In Malaysia, the food industry uses fruits to produce various items ranging from fruit juices, concentrates, and jams to dried fruits that generate considerable organic waste. This inefficiency results in 25–30% of the total product content being discarded, primarily comprising peel wastes from fruits such as oranges, bananas, pomegranates, and lemons. These peels are especially rich in bioactive elements, including pigments, polyphenols, enzymes, vitamins and antioxidants. The review examines the technical interventions planned to produce compounds of high value using these compounds. By utilising different extraction methodologies, the peels' bioactive substances can be extracted. These methods require optimisation to get a maximum yield and a high purity of compounds. Extracted compounds are then utilised in the production of numerous products. The article highlights the potential of these compounds as an ingredient for creating food coatings, probiotics, natural antioxidants, natural dyes, and biosorbents. By changing this waste into cost-effective products, we can progress tremendously toward sustainable use and valorisation of biowaste. This review paper reviews the various fruit peels and their prospective uses, offering a new angle on waste management and resource utilisation in the food industry.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"807 - 832"},"PeriodicalIF":2.8,"publicationDate":"2024-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09845-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506430","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars","authors":"Amisha Kaushik,&nbsp;Dharmesh Chandra Saxena,&nbsp;Sukhcharn Singh","doi":"10.1007/s11483-024-09858-2","DOIUrl":"10.1007/s11483-024-09858-2","url":null,"abstract":"<div><p>The present study aimed to characterize the functional, morphological, thermal, pasting, rheological, and antioxidant properties of flour samples from Indian browntop millet cultivars. Significant (<i>p</i> &lt; 0.05) difference was observed for various chemical constituents except crude fiber content. Water absorption (2.04–2.14) and Oil absorption capacity (2.25–2.35) varied significantly among cultivars. At 90 °C, BTM4 (6.59) and BTM1 (6.29) showed the highest and lowest swelling power. The DPPH assay and TPC analysis revealed the highest scavenging activity (51.24%) and phenolic content (3.24 mg GAE/g), exhibited by BTM2. Thermal analysis revealed distinct transition temperatures with onset temperatures ranging from 27.06 °C (BTM4) to 43.11 °C (BTM1). Peak viscosity values ranged from 381 cP (BTM4) to 703 cP (BTM2), while final viscosity values ranged from 726 cP (BTM4) to 1922 cP (BTM1), respectively. Steady and dynamic rheological tests demonstrated weak-gel-like behavior in all flour samples, with storage modulus (G’) exceeding loss modulus (G”). FT-IR analysis showed a broad intensity peak ranging between 3268.31 cm⁻¹ to 3280.29 cm⁻¹. SEM images depicted the granular microstructure, revealing spherical and irregular particles ranging from 2.34 μm to 12.4 μm across the cultivars. X-ray diffraction analysis revealed A-type crystallinity in all samples, with BTM4 exhibiting significantly higher relative crystallinity (25.54%). These findings highlight the diverse techno-functional characteristics of Indian Browntop millet flour and its potential as a valuable ingredient for enhancing various food formulations.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 3","pages":"637 - 652"},"PeriodicalIF":2.8,"publicationDate":"2024-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09858-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}