Food design using biopolymers DOI

Nevetha Ravindran,

Poonam Singha, Sushil Kumar Singh

et al.

Elsevier eBooks, Journal Year: 2024, Volume and Issue: unknown, P. 41 - 61

Published: Jan. 1, 2024

Language: Английский

A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins DOI

Nevetha Ravindran,

Sushil Kumar Singh, Poonam Singha

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 190, P. 114575 - 114575

Published: May 28, 2024

Language: Английский

Citations

19
Effect of pH and biopolymer ratio on phase behavior, rheology, and structural characteristics of pea protein isolate‐locust bean gum coacervates DOI Creative Commons
Mekala Pavani, Poonam Singha, Sushil Kumar Singh

et al.

JSFA reports, Journal Year: 2024, Volume and Issue: 4(4), P. 197 - 207

Published: March 25, 2024

Abstract Background Interaction between plant‐based proteins and polysaccharides depends on several factors. This work reports the influence of pH biopolymer ratios protein (pea isolate, PPI)‐polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction hydrogen bond biopolymers strongly influenced formation Results The optimum coacervate conditions were observed at 4.5 PPI:LBG ratio 5:1. coacervates showed a honeycomb porous architecture having an amorphous nature. Complex significant elevation denaturation temperature as compared to alone. Conclusion These results indicates that PPI‐LBG can be used effective biomaterial for encapsulating heat‐sensitive bioactive compounds other multiple uses in food processing.

Language: Английский

Citations

7
Physicochemical and Functional Properties and In Vitro Digestibility of Green Banana Flour‐Based Snacks Enriched With Mango and Passion Fruit Pulps by Extrusion Cooking DOI Creative Commons

Luisa Fernanda Sarmiento-Torres,

Sarha Lucia Murillo-Franco, Juan D. Galvis-Nieto

et al.

International Journal of Food Science, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

Surplus banana crops that are not marketable, but still of suitable quality for consumption, indeed a challenge in terms underutilization as post‐harvest by‐product. However, this situation also presents an exciting opportunity: these by‐products can serve valuable raw material the production extruded snacks. This study examines impact incorporating passion fruit and mango pulp (6% w / ) into green flour on physicochemical properties, pre‐ postextrusion cooking, bioactive compound content, alongside their bioaccessibility during vitro digestion. Proximate composition analysis revealed there were no significant changes lipid protein content following extrusion. was notable decrease fiber due to alterations starch. Initial values zinc, sodium, calcium 0.678 mg/100 g, 9.237 14.214 respectively. Extrusion resulted increase zinc (1.032, 0.736, 0.999 g), sodium (21.904, 17.608, 18.787 (28.217, 16.884, 58.207 g) extrudates without pulp, with The addition significantly enhanced total phenolic compounds carotenoids, though thermal degradation reduced postextrusion. Texture demonstrated differences among samples, which found have hardness crispness consistent those reported literature, at 20–25 N 100–117 crispness. In digestion increased compounds, flavonoids, carotenoids extrudate samples compared mixtures. enhancements 41%–72% phenolics, 100% 22%–78% carotenoids. utilization surplus represents alternative produce healthy functional snacks enriched pulps.

Language: Английский

Citations

0
Advanced machine learning techniques for hyacinth bean identification using infrared spectroscopy and computer vision DOI Creative Commons
Pratik Madhukar Gorde, Poonam Singha, Sushil Kumar Singh

et al.

Sustainable Food Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

The classification and quality assessment of underutilized hyacinth bean (HB) ( Lablab purpureus L.) landrace accessions were systematically performed via state-of-the-art machine learning (ML) approaches.

Language: Английский

Citations

0
Modern analytical tools for evaluating structural and morphological features of bioactive-loaded electrospun fibers/electrosprayed particles DOI
Poonam Singha, Sushil Kumar Singh, Dibya Ranjan Dash

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 241 - 258

Published: Jan. 1, 2025

Language: Английский

Citations

0
Mitigation of anti-nutrients from millet by employing traditional to cutting-edge processing’s to enhance nutrition profile DOI
T. V. K. Singh, Ravinder Kaushik

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107605 - 107605

Published: April 1, 2025

Language: Английский

Citations

0
Artificial intelligence optimization for producing high quality foam-mat dried tomato powder and its application in nutritional soup DOI Creative Commons
Nguyễn Minh Thủy, Tran Ngoc Giau, Hong Van Hao

et al.

Case Studies in Chemical and Environmental Engineering, Journal Year: 2024, Volume and Issue: 10, P. 101005 - 101005

Published: Nov. 4, 2024

Language: Английский

Citations

3
Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches DOI Creative Commons
Nguyễn Minh Thủy,

Vo Quoc Tien,

Tran Ngoc Giau

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101849 - 101849

Published: Sept. 20, 2024

Language: Английский

Citations

2
NOVEL FLEXIBLE AND ACTIVE EXPANDED-STARCH FILMS ENRICHED WITH AGRIFOOD WASTE VIA MICROWAVE IRRADIATION DOI Creative Commons
Ana Isabel Quilez‐Molina, Leandra Oliveira-Salmazo, Alberto López Gil

et al.

Future Foods, Journal Year: 2024, Volume and Issue: unknown, P. 100508 - 100508

Published: Nov. 1, 2024

Language: Английский

Citations

1
Development and characterization of multi-millet extruded food snack DOI
T. V. K. Singh, Ravinder Kaushik, Raju Sasikumar

et al.

Cereal Research Communications, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 8, 2024

Language: Английский

Citations

1