Ishrat Majid

Ultrasonication and food technology: A review

Abstract With increasing consumers demand and tightening of food and environmental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technology used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being applied as an effective preservation tool in many food-processing fields viz. vegetables and fruits, cereal products, honey, gels, proteins, enzymes, microbial inactivation, cereal technology, water treatment, diary technology, etc. This review summarizes the latest knowledge on impact and application of ultrasound in food technology.

Bioplastics and food packaging: A review

Abstract Food packaging as a vital part of the subject of food technology is involved with protection and preservation of all types of foods. Due to economical abundance, petrochemical plastics have been largely used as packaging material due to their desirable properties of good barrier properties towards O2, aroma compounds, tensile strength and tear strength. Meanwhile, they have many disadvantages like very low water vapour transmission rate and the major disadvantage is that they are non-biodegradable and result in environmental pollution. Keeping in view the non-renewable nature and waste disposal problem of petroleum, newer concept of use of bioplastics came into existence. Bioplastics of renewable origin are compostable or degradable by the enzymatic action of micro-organisms. Generally biodegradable polymers get hydrolysed into CO2, CH4, inorganic compounds or biomass. The use of bio-origin materials obtained through microbial fermentations, starch and cellulose has led to their tremendous innovative uses in food packaging in the last few years.

Effect of sprouting on the physical properties, morphology and flowability of onion powder

Onion (Allium cepa L.) important as spice and vegetable in daily Indian cuisine undergoes a natural biological process of sprouting. This is the first study to examine the effect of sprouting on the physical properties, flowability, particle size and microstructure of freeze dried onion powder from four Indian onion varieties (Punjab White, Punjab Naroya, PRO-6 and Commercial). Two-way analyses of data revealed significant (p < 0.05) effect of sprouting as well as variety on flowability and other physical parameters of freeze dried onion powders. The effect of sprouting on the flowability of freeze dried onion powders was evaluated using flow indicators viz., bulk density, true density, angle of repose, frictional coefficient, Carr’s index, and Hausner’s ratio and instrumentally by powder flow analyser viz., cohesive index, caking strength, mean cake strength and powder flow stability. Both, flow indicators and powder flow analysis showed that the powders from raw onion varieties were more cohesive while the free flowing nature was found in powders from sprouted onion varieties. Moreover, the particle size distribution and microstructural analysis also revealed a significant effect of sprouting on onion powders. In all the powder samples, the significant (p < 0.05) increase in mean particle diameter and a decrease in powder flow parameters (cake strength, cohesion index) resulted in improved powder flowability with sprouting. The results implied the beneficial effect of sprouting on physical properties, particle size, microstructure and powder flowability that will be useful in the analysis and design of handling systems for powders developed from sprouted onions. The present study suggests the potential application of the process of sprouting as a tool to improve properties of the products developed from onions.

Instrumental texture and flavonoid profile of paste developed from sprouted onion varieties of Indian origin

ABSTRACT The effect of sprouting on the instrumental texture, antioxidant activity, and flavonoid profile of the paste prepared from four Indian onion varieties (Punjab White, Punjab Naroya, PRO-6, and Commercial) was studied. The significant (P ˂ 0.05) effect of sprouting on microstructure, firmness, adhesiveness, gumminess, and chewiness in paste samples from all varieties was observed. There was significant decrease (P ˂ 0.05) in lightness with consequent significant (P ˂ 0.05) increase in redness, greenness, and yellowness in paste samples which was due to the increase in anthocyanin content with sprouting. The paste samples from sprouted onion varieties also showed an increase in phenol content, flavonoid content, antioxidant capacity, and DPPH radical scavenging activity. The HPLC analysis revealed an increase in total flavonoids in pastes from PRO-6 and Punjab Naroya varieties. Thus, present study implied that sprouting could be beneficial as it enhanced the functional potential of onion pastes.

Rice bran oil, the Future Edible Oil of India: A mini Review

Rice bran oil (RBO) also called wonder oil is well known for its numerous health benefits.The presence of a unique antioxidant called oryzanol contributes maximum antioxidant activity to rice bran oil. Rice bran oil has number of advantages over the other edible oil. The present short review will enable the readers and researches about the benefits of RBO.

Innovative and Safe Packaging Technologies for Food and Beverages: Updated Review

The diverse consumer demand is the main drive for innovations in food packaging. Active as well as intelligent packaging is undoubtedly a huge milestone of the packaging sector in this era extending the shelf life as well as maintaining the food quality. Bioactive packaging, a new approach, has a great role in improving the consumer’s health. Nanotechnology like a magical spell has revolutionized the packaging from lighter, more robust, and flexible films to the smart packaging monitoring the food condition. Nanoscale innovations are bringing the packaging area to a brand new unimaginable distinction. The emerging packaging technologies have a monumental influence on several facets of the food segment by minimizing the food wastage, spoilage, food-borne diseases’ breakthrough, recalls, and retailer and consumer complaints. This chapter deals with the novel packaging technologies that lower the pathogen detection time, improve the food safety, and control the food packaging and quality all over the supply chain.