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Article
Publication date: 29 September 2021

Amrita Poonia and Alok Mishra

This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges…

Abstract

Purpose

This review discusses the concept of edible nanocoatings (ENCs), the biomaterials used in the coating matrices, techniques of coating development, applications, challenges and safety regulations associated with nanotechnology in food products. These ENCs are capable of imparting increased shelf life, improved appearance, better physiological qualities and bioactive potentials such as antimicrobial and antioxidant properties. ENCs can be developed using the layer-by-layer method which forms multiple alternative layers adhered together primarily by electrostatic interactions.

Design/methodology/approach

Various keywords such as edible coatings (ECs), safety aspects and nanocoatings were used to search the literature from Google Scholar, Research Gate, ScienceDirect, Springer Link, Taylor and Francis and PubMed. After searching enough literature, 113 articles and research papers were examined, which provides the updated overview of different aspects of edible nano-coatings.

Findings

Consumers today are very much aware of the food quality and its safety. They demand food products with longer shelf life, which are minimally processed with natural or no preservatives. ECs based on biopolymers is an alternative technique, which is biodegradable and can be consumed as such without posing any safety risks. The emergence of nanotechnology in food processing has provided new insights to develop ECs at the nanoscale with improved mechanical and barrier properties

Originality/value

ECs are beneficial to consumers and to the environment. ECs have generated significant attention over years as an alternative to fossil-based plastics, considering their renewable and biodegradable features

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 13 September 2021

Amrita Poonia and Surabhi Pandey

The purpose of this paper is to review the nutritional composition, phytochemicals and bioactive compounds of black rice such as flavonoids, phenolic compounds and their…

Abstract

Purpose

The purpose of this paper is to review the nutritional composition, phytochemicals and bioactive compounds of black rice such as flavonoids, phenolic compounds and their health benefits. Black rice has also been used in medicine and for curing diabetes, obesity, cardiovascular diseases and cancer. Green technologies such as microwave-assisted extraction, supercritical fluid extraction and pulse electric field assisted extraction are very useful for the extraction of bioactive compounds as these reduce the use of energy and are environmental friendly. Black rice in different forms can be incorporated in various food products such as bakery, dairy and meat products.

Design/methodology/approach

Information and data were collected from different sources such as Google Scholar, Research Gate, online journals available at Banaras Hindu University library, Web of Science and Scopus. A database of more than 80 scientific sources from different sources was made as per the headings and subheadings of the paper.

Findings

Black rice is a type of rice species (Oryza sativa L.) and very good source of various nutrients and one of the nutritious varieties of rice. It is a good reservoir of essential amino acids such as lysine, tryptophan, minerals including iron, calcium, phosphorus, zinc and selenium; vitamins such as vitamin B1, vitamin B2 and folic acid. Various recent methods of extraction of bioactive compounds from black rice are suggested.

Originality/value

Researchers and scientists have considered black rice as a “Super Food” because of its nutritional profile. Black rice has antioxidant activity, anti-inflammatory activity, anticancer activity, antihyperlipidemia and antihyperglycemia and anti-allergic activity. There is a need to create awareness among the consumers about its nutritional profile and therapeutic properties.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 November 2019

Sonika Pandey, Amrita Poonia and Suman Rai

To overcome the need of seasonal fruit ber, consumers prefer to use fruits in such a form that can be prepared easily or consumed instantly. By transforming them into…

Abstract

Purpose

To overcome the need of seasonal fruit ber, consumers prefer to use fruits in such a form that can be prepared easily or consumed instantly. By transforming them into powders, they can be effortlessly attained as well as preserved, stored and processed.

Design/methodology/approach

To optimize the spray drying conditions for development of ber fruit powder, response surface methodology was used. The experimental design consisted of 13 runs. The levels of independent variables, i.e. inlet air temperature, varied from 153.79ºC to 196.21ºC and maltodextrin concentration, from 4.17 to 9.83 per cent. The responses were moisture content, bulk density, solubility, vitamin C, ΔE and L value.

Findings

The second-order polynomial model fitted for moisture content, bulk density, solubility, vitamin C, ΔE and L value was highly significant (p < 0.001) for each response. The inlet air temperature showed maximum influence on moisture content, bulk density, solubility and vitamin C, whereas the maltodextrin concentration showed maximum influence on bulk density, solubility, ΔE and L value. The predicted values were attained as moisture 4.90 per cent, bulk density 0.35g/ml, solubility 89.11 per cent, vitamin C 91.06mg/100g, ΔE 31.03 and L 87.78. The recommended optimum spray drying conditions were inlet air temperature and maltodextrin concentration of 166.64°C and 9.26 per cent, respectively.

Originality/value

Spray drying of the underused Indian fruit ber has enhanced its utility. Ber powder can further be used as an instant beverage, in sweets, as a flavoring agent and in soft drinks.

Details

Nutrition & Food Science , vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 11 November 2019

Alok Mishra and Amrita Poonia

This paper aims to review the recent advances in processing and utilization of Madhuca longifolia flowers to address its potential as an industrial ingredient.

Abstract

Purpose

This paper aims to review the recent advances in processing and utilization of Madhuca longifolia flowers to address its potential as an industrial ingredient.

Design/methodology/approach

The paper analyzes the harvesting practices of flowers and recent works on the value addition.

Findings

Mahua flowers are rich source of natural sugars (glucose, fructose, sucrose, etc.) and hence are deliberately used for liquor production by tribal besides various food products, namely, Mahua ladoo, barfi, kheer, sweet puri and as grain staple. Mahuain medicine has been curing people since ages such as in rakhtpitta, diarrhoea and skin diseases and as aphrodisiac, galactagogue, carminative, antihelmenthic, antibacterial and antioxidant. Mahua candy, cake, ready to serve beverages, toffee, squash, ladoo, bars, etc. have been developed as value-added products. However, such a wonderful nature’s gift remains underused due to post harvest spoilage.

Practical implications

Improvement in storage facilities and processing of flowers after harvesting and drying will lead to enhanced availability of flowers for industrial purposes for food, feed and fodder. More value-added products can be prepared by the preparation of flower-juice concentrate, as well as efforts are made to produce powder from the flowers.

Originality/value

Post-harvest spoilage of Mahua flowers due to improper collection and handling practices, and filthy storage conditions is the major limitation of Mahua flowers to be used as a potential industrial ingredient. An improvement in collection, handling and pre-processing practices can diversify its use from liquor production to various value-added and functional food products at an industrial scale.

Details

Nutrition & Food Science , vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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