Bhushan P. Meshram, Prachi Jain and Kirtiraj K. Gaikwad*,
{"title":"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","authors":"Bhushan P. Meshram, Prachi Jain and Kirtiraj K. Gaikwad*, ","doi":"10.1021/acsfoodscitech.4c0098510.1021/acsfoodscitech.4c00985","DOIUrl":null,"url":null,"abstract":"<p >This study develops kodo-millet-based edible cups incorporating guar gum (GG) and <i>Hibiscus rosa sinensis</i> 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<sup>–1</sup>, 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 IC<sub>50</sub> 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.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 2","pages":"788–799 788–799"},"PeriodicalIF":2.6000,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Innovative Development of Kodo Millet (Paspalum scrobiculatum)-Based Functional Edible Cups Modified with Hibiscus Powder and Guar Gum: An Eco-Efficient Resource Utilization\",\"authors\":\"Bhushan P. Meshram, Prachi Jain and Kirtiraj K. Gaikwad*, \",\"doi\":\"10.1021/acsfoodscitech.4c0098510.1021/acsfoodscitech.4c00985\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >This study develops kodo-millet-based edible cups incorporating guar gum (GG) and <i>Hibiscus rosa sinensis</i> 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<sup>–1</sup>, 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 IC<sub>50</sub> 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.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"5 2\",\"pages\":\"788–799 788–799\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2025-02-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00985\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00985","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Innovative Development of Kodo Millet (Paspalum scrobiculatum)-Based Functional Edible Cups Modified with Hibiscus Powder and Guar Gum: An Eco-Efficient Resource Utilization
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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