Arashdeep Singh

Nutraceuticals and Functional Foods: The Foods for the Future World

The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases such as cancer, cardiovascular diseases, obesity, and gastrointestinal tract disorders. Lot of research is required to substantiate the potential health benefits of those foods for which the diet–health relationships are not sufficiently validated, and create a strong scientific knowledge base for proper application of naturally present foods in combating various diseases and disorders.

Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

The nutritional quality of cereals and the sensorial properties of their products are sometimes inferior as compared to other sources of food which is due to the lower protein content and starch availability, the presence of determined antinutrients (phytic acid, tannins, and polyphenols) and the coarse nature of the grains. To ameliorate the nutritional qualities of cereals, they are processed in a number of ways. This review summarizes the enhancement in the nutritional value as well as the functional characteristics of cereals due to germination and fermentation treatment. The protein concentration increases and the amino acid profile is balanced by germination and fermentation. The antinutritional factors are reduced increasing the mineral availability from the cereals. Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins. The functional properties of cereals is enhanced due to generation of biofunctional substances, increase in protein solubility, in vitro protein digestibility and lowering of glycemic index.

Ohmic Heating: Concept and Applications—A Review

Ohmic heating, also known as Joule heating, electrical resistance heating, and direct electrical resistance heating, is a process of heating the food by passing electric current. In ohmic heating the energy is dissipated directly into the food. Electrical conductivity is a key parameter in the design of an effective ohmic heater. A large number of potential applications exist for ohmic heating, including blanching, evaporation, dehydration, fermentation, sterilization, pasteurization, and heating of foods. Beyond heating, applied electric field under ohmic heating causes electroporation of cell membranes, which increase extraction rates, and reduce gelatinization temperature and enthalpy. Ohmic heating results in faster heating of food along with maintenance of color and nutritional value of food. Water absorption index, water solubility index, thermal properties, and pasting properties are altered with the application of ohmic heating. Ohmic heating results in pre-gelatinized starches, which reduce energy requirement during processing. But its higher initial cost, lack of its applications in foods containing fats and oils, and less awareness limit its use.

Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review

ABSTRACT Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.

Physicochemical, thermal and pasting characteristics of gamma irradiated rice starches

Starches isolated from two recently released rice cultivars (PR 121 and PR 116) grown in sub-tropical climates of Punjab, India were subjected to gamma irradiation at 0, 2, and 10 kGy doses using a Co(60) irradiator source. Physicochemical, thermal, pasting, and morphological properties were studied. Irradiation resulted in a significant decrease in apparent amylose content, swelling power and pasting properties. Carboxyl content and solubility increased with irradiation. The granule morphology was evaluated using scanning electron microscope, particle size analyzer and light microscope. Irradiation resulted in formation of small size granules. Granules were irregular and polyhedral in shape. The granule morphology and A-type X-ray diffraction pattern were not altered by irradiation.

Nutritional impact of ohmic heating on fruits and vegetables—A review

Abstract Ohmic heating, also called electrical resistance heating, joule heating, or electro-conductive heating, is an advanced thermal food processing technique where heat is internally generated in a sample due to electrical resistance when electric current is passed through it. It is a novel technique which provides rapid and uniform heating, resulting in less thermal damage to the food product. According to the recent literature, plant products are most suitable and often used for ohmic heat processing. Beyond heating of fruits and vegetables, the applied electric field under ohmic heating causes various changes in quality and nutritional parameters which include inactivation of enzymes and micro-organisms, degradation of heat-sensitive compounds, changes in cell membranes, viscosity, pH, color, and rheology. Ohmic heating rate depends on the electrical field strength and electrical conductivity of product. This review focuses on various factors affecting the electrical conductivity of fruits and vegetables and the effect of ohmic heating on their quality and nutritional properties.

Influence of grain activation conditions on functional characteristics of brown rice flour

Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.