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Article ; Online: Composite hydrogels fabricated from konjac glucomannan and gellan gum: Rheological characterization and their potential application in sustainable agriculture.

Basak, Somnath / Singhal, Rekha S

2024 Volume 336, Page(s) 122091

Abstract: In this study, konjac glucomannan (KG) was incorporated in high acyl gellan (HAG) and low acyl gellan (LAG) hydrogels in different ratios. The addition of KG increased pseudoplasticity and thermal hysteresis values of the hydrogels. Improvement in ... ...

Abstract	In this study, konjac glucomannan (KG) was incorporated in high acyl gellan (HAG) and low acyl gellan (LAG) hydrogels in different ratios. The addition of KG increased pseudoplasticity and thermal hysteresis values of the hydrogels. Improvement in elasticity and water holding capacity (WHC) was observed in KG-LAG hydrogels. The highest WHC (98.5 %) was observed for 1K1H (KG:HAG = 1:1) and 3K7L (KG:LAG = 3:7) hydrogels. The crystallinity of the composite hydrogels was lower than hydrogels prepared from individual biopolymers. The hydrogels exhibited a rough surface with minute pores in the cross-section, due to the aggregation of glucomannan on the gellan network in the composite hydrogels. While HAG and 1K1H hydrogels exhibited greater swelling at low pH (3.0), LAG and 3K7L exhibited greater swelling at high pH (11.0). At pH 7.0, the hydrogels exhibited swelling indices >300 %. Incorporation of 1K1H hydrogel at 10 % (w/w) in sandy loamy soil under semi-arid conditions increased the germination of fenugreek microgreens from 60 % to 80 % on the 15th day. Furthermore, the moisture evaporation rate of the soil reduced from 35 % to <15 %, positively impacting the physicochemical properties of the microgreens. The composite hydrogels were successful in achieving a controlled release of phosphate fertilizer.
Language	English
Publishing date	2024-04-02
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2024.122091
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Article ; Online: Inclusion of konjac glucomannan in pea protein hydrogels improved the rheological and in vitro release properties of the composite hydrogels.

Basak, Somnath / Singhal, Rekha S

International journal of biological macromolecules

2023 Volume 257, Issue Pt 2, Page(s) 128689

Abstract: In this study, a composite hydrogel consisting of pea protein and konjac glucomannan (KG) was fabricated using three approaches, namely neutral, salt-set, and alkaline gelation. Hydrogels made from pea protein were brittle and weak. The addition of KG ... ...

Abstract	In this study, a composite hydrogel consisting of pea protein and konjac glucomannan (KG) was fabricated using three approaches, namely neutral, salt-set, and alkaline gelation. Hydrogels made from pea protein were brittle and weak. The addition of KG improved the elasticity and water holding capacity of the pea protein hydrogels. Concomitantly, a decrease in syneresis rate and swelling of the composite hydrogels was observed. The alkaline-set hydrogels exhibited the highest resilience to strain. Thixotropicity was found to be less pronounced for salt-set hydrogels. Sulphate had a greater positive effect on the structural recovery and negative effect on hysteresis area than chloride due to the greater salting-out effect of the sulphates. The addition of KG facilitated the formation of an interconnected structure with limited mobility of biopolymer chains. A sharp increase in G' and G" during the temperature ramp indicated the predominance of hydrophobic interactions towards the aggregation of biopolymers. The infrared spectra of the hydrogels revealed a change in secondary structure of proteins on addition of KG. A controlled in vitro release of riboflavin was observed in neutral and salt-set hydrogels. The alkaline-set hydrogels exhibited a prolonged gastric retention time, thereby establishing in vitro antacid activity in the gastric environment.
MeSH term(s)	Hydrogels/chemistry ; Pea Proteins ; Mannans/chemistry ; Elasticity
Chemical Substances	Hydrogels ; (1-6)-alpha-glucomannan (36W3E5TAMG) ; Pea Proteins ; Mannans
Language	English
Publishing date	2023-12-11
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2023.128689
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Article ; Online: The potential of supercritical drying as a “green” method for the production of food-grade bioaerogels: A comprehensive critical review

Basak, Somnath / Singhal, Rekha S.

Food Hydrocolloids. 2023 Aug., v. 141 p.108738-

2023

Abstract: Bioaerogels or biopolymer-based aerogels are emerging as eco-friendly and sustainable alternatives to inorganic aerogels. Aerogels are porous, lightweight and interconnected structures, having several prospective applications in food systems. ... ...

Abstract	Bioaerogels or biopolymer-based aerogels are emerging as eco-friendly and sustainable alternatives to inorganic aerogels. Aerogels are porous, lightweight and interconnected structures, having several prospective applications in food systems. Polysaccharides, proteins, or their combinations are exploited for the fabrication of aerogels. Supercritical drying is a viable “green” alternative for the production of bioaerogels. The aerogels are typically produced by the sol-gel route to form a hydrogel, followed by solvent exchange and supercritical drying. The significant physical properties of the bioaerogels in food systems include porosity, surface area, bulk density, thermal conductivity, rheology, water absorption, and oil absorption properties. All these properties impact the bioactive impregnation properties of the aerogels. The major process parameters influencing the final aerogel properties during drying include pressure, temperature, CO₂ flowrate, and depressurization rate. Apart from the applications in food packaging, aerogels can be converted into oleogels which can be great alternatives to conventional fats. Although CO₂ is non-toxic, environment-friendly, and abundant, the copious use of solvents and alcohols during solvent exchange can question the potential of scCO₂ as a green technique. Process intensification by recycling spent CO₂ and reuse of the solvent, low energy consumption, and drying times justify supercritical drying as a “green” technique.
Keywords	absorption ; aerogels ; bulk density ; carbon dioxide ; energy ; hydrocolloids ; hydrogels ; oils ; oleogels ; polysaccharides ; porosity ; rheology ; solvents ; surface area ; temperature ; thermal conductivity ; water uptake ; Alcogels ; Supercritical CO2
Language	English
Dates of publication	2023-08
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2023.108738
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Article ; Online: The potential of subcritical water as a "green" method for the extraction and modification of pectin: A critical review.

Basak, Somnath / Annapure, Uday S

Food research international (Ottawa, Ont.)

2022 Volume 161, Page(s) 111849

Abstract: Subcritical water is a "green" method of extraction and modification of pectin being explored in recent times. While the conventional acid extraction degrades the side chains and produces homogalacturonan (HG)-rich pectic polysaccharides, subcritical ... ...

Abstract	Subcritical water is a "green" method of extraction and modification of pectin being explored in recent times. While the conventional acid extraction degrades the side chains and produces homogalacturonan (HG)-rich pectic polysaccharides, subcritical water extraction preserved the hairy region, namely the rhamnogalacturonan-I (RG-I) region of the pectin. However, higher temperatures (usually greater than 160 °C) degraded the RG-I and HG motifs, producing pectic oligosaccharides. A high selectivity towards pectic polysaccharides with a low protein content was observed during extraction by subcritical water. This can be majorly attributed to the heat-induced denaturation of proteins. Although the bioactive and emulsifying properties were more remarkable for subcritical water-extracted pectin, the rheological properties such as elasticity were negatively impacted. Apart from extraction, subcritical water can also be employed to aid the breakdown of pectic polysaccharides into oligosaccharides. The addition of several organic acids in subcritical water can help form pectic fragments, which are otherwise possible only by adding a cocktail of enzymes. For instance, carboxylic acids in subcritical water media can have a similar action to endo-polygalacturonase on the homogalacturonan backbone. It is worthwhile to note that intense extraction or modification conditions can form advanced glycation end products, which are undesirable and should be monitored throughout the modification process. Several thermodynamic and kinetic models can be employed to predict the breakdown of the pectin structure in subcritical conditions. Finally, this study suggests a strategy for obtaining the optimum process parameters, namely, temperature, duration, and the liquid:solid ratio for achieving maximum yield and the desired structure of the pectic polysaccharide.
MeSH term(s)	Carboxylic Acids ; Glycation End Products, Advanced ; Oligosaccharides ; Pectins/chemistry ; Polygalacturonase/metabolism ; Polysaccharides ; Rhamnogalacturonans ; Water/chemistry
Chemical Substances	Carboxylic Acids ; Glycation End Products, Advanced ; Oligosaccharides ; Polysaccharides ; Rhamnogalacturonans ; Water (059QF0KO0R) ; Pectins (89NA02M4RX) ; Polygalacturonase (EC 3.2.1.15)
Language	English
Publishing date	2022-08-27
Publishing country	Canada
Document type	Journal Article ; Review
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111849
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Article: Recent trends in the application of cold plasma for the modification of plant proteins - A review

Basak, Somnath / Annapure, Uday S.

Future foods. 2022 June, v. 5

2022

Abstract: Plant proteins are gaining attention in recent times. Apart from the greater sustainability and environment-friendliness offered by plant proteins, improved health consciousness among consumers has boosted the market for plant proteins. With the ever- ... ...

Abstract	Plant proteins are gaining attention in recent times. Apart from the greater sustainability and environment-friendliness offered by plant proteins, improved health consciousness among consumers has boosted the market for plant proteins. With the ever-increasing population, the need for alternative sources of protein is urgent. However, plant proteins possess inferior functional properties such as low solubility, emulsification and film-forming properties, which limit their use in food matrices. Cold plasma can be a sustainable and “green” method for modification of proteins, with minimal use of solvents and chemicals. The improvement in mechanical properties and biodegradability of the plant protein-based films by plasma treatment can be a great sustainable option for the industry. Apart from the mechanism of inactivation of enzymes, the immobilization of enzymes and fabrication of plant protein nanoparticles is also possible by cold plasma. Plasma improved the solubility, hydrophilicity, emulsifying and foaming properties of plant proteins. Prolonged exposure to cold plasma treatments had negative impact on the functional properties. However, plasma was successful in inactivating antinutritional factors and allergens in most proteins. Plasma treatments enhanced the adhesiveness of films, improving the composite formation of plant proteins with other films, with improved barrier properties.
Keywords	adhesion ; biodegradability ; cold ; emulsifying ; health behavior ; hydrophilicity ; industry ; markets ; plant proteins ; solubility
Language	English
Dates of publication	2022-06
Publishing place	Elsevier B.V.
Document type	Article
ISSN	2666-8335
DOI	10.1016/j.fufo.2022.100119
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Article: Atmospheric pressure pin-to-plate cold plasma modification of high methoxyl apple pectin: Impact on functional properties

Basak, Somnath / Annapure, Uday S.

Journal of agriculture and food research. 2022 Sept., v. 9

2022

Abstract: Modification of hydrocolloids by employing “green” processes such as cold plasma has gained attention in recent times. Apple pectin is a highly branched pectin, which leads to a low emulsification capacity. This study aims to understand the effect of ... ...

Abstract	Modification of hydrocolloids by employing “green” processes such as cold plasma has gained attention in recent times. Apple pectin is a highly branched pectin, which leads to a low emulsification capacity. This study aims to understand the effect of cold plasma on the structural and functional properties of pectin, ranging from emulsification to antioxidant properties. In this study, atmospheric pressure cold plasma (230 V\|3–15 min) was used for the modification of apple pectin (Degree of esterification (DE)∼68%). The viscosity-average-molecular weight decreased from 160677.4 to 98352.3 g mol⁻¹ within 6 min of plasma treatment. A decrease in DE from 68 to 54% was observed after 15 min of treatment. An increase in galacturonic acid from 0.653 to 0.816 g g⁻¹ and reducing sugars from 0.243 to 1.134% was noted after 15 min of treatment. The highest amount of unsaturated GalA residues (2.36 mmol/g) was formed after 12 min of treatment. The Ca²⁺ sensitivity of the acid-sugar-pectin gels increased from 22.2 to 65.3 mPa s after 15 min of treatment. An increase in the whiteness index and a decrease in flow properties of the pectin powder were observed with the increasing duration of the treatment. This was well-evidenced in the Hausner's and Carr's indices, which increased from 1.23 to 1.48 and 0.24 to 0.35, respectively after 12 min of treatment. Prolonged treatments (>9min) negatively impacted emulsion stability. The DPPH radical scavenging activity and reducing power of pectin increased with the duration of plasma treatments for low concentrations of pectin (0.5–1.5%). The maximum DPPH radical scavenging activity (26.11%) was observed for 2% pectin dispersions, which were made from 12 min-plasma modified pectin. The future course of work can include the exploration of advanced applications of plasma-treated pectin in food matrices.
Keywords	agriculture ; antioxidants ; apples ; atmospheric pressure ; calcium ; cold ; emulsifying ; emulsions ; esterification ; food research ; galacturonic acid ; hydrocolloids ; nonthermal processing ; pectins
Language	English
Dates of publication	2022-09
Publishing place	Elsevier B.V.
Document type	Article
ISSN	2666-1543
DOI	10.1016/j.jafr.2022.100356
Database	NAL-Catalogue (AGRICOLA)

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Article: The potential of nonthermal techniques to achieve enzyme inactivation in fruit products

Basak, Somnath / Chakraborty, Snehasis

Trends in food science & technology. 2022 May, v. 123

2022

Abstract: The inherent acidity of fruit products acts as a hurdle to microbial growth; however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit processing industry has shifted to nonthermal treatments to fulfill the ... ...

Abstract	The inherent acidity of fruit products acts as a hurdle to microbial growth; however, enzymatic stability is still a concern for its shelf-life. In the last two decades, the fruit processing industry has shifted to nonthermal treatments to fulfill the demand for microbial and enzymatic stability. Nevertheless, while deciding the nonthermal process intensity for a fruit product, microbial safety is targeted along with maximum retention of phytochemicals to fulfill the demands of both manufacturers and consumers. However, retailers demand a stable fresh-like product devoid of enzymatic spoilage. This review briefs about enzymatic spoilage in fruit products and the mechanism of nonthermal inactivation of enzymes such as polyphenoloxidase and pectinmethylesterase. The extent of enzyme inactivation in fruit products by various nonthermal treatments with or without any added hurdle is discussed. The hurdles include coupling a nonthermal treatment with other nonthermal treatments, mild thermal treatment, antimicrobials, coatings, etc. The intensity of a nonthermal treatment may not often be sufficient to achieve a complete inactivation of spoilage enzymes. The product matrix, viz., fruit pieces, purees, or juice, plays a vital role in the extent of enzyme inactivation. Hurdle technology of nonthermal treatment with mild heat treatment (40–70 °C) is better for achieving adequate inactivation. Nevertheless, there is enough evidence that the enzyme might regain its activity during storage. To satisfy the demands of all the stakeholders, the nonthermal process design for a fruit product should emphasize achieving enzyme inactivation while ensuring microbial safety and quality retention.
Keywords	acidity ; anti-infective agents ; catechol oxidase ; enzyme inactivation ; enzyme stability ; food science ; fruits ; heat treatment ; industry ; juices ; microbial growth ; nonthermal processing ; pectinesterase ; phytochemicals ; process design ; shelf life ; spoilage ; stakeholders
Language	English
Dates of publication	2022-05
Size	p. 114-129.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1049246-x
ISSN	1879-3053 ; 0924-2244
ISSN (online)	1879-3053
ISSN	0924-2244
DOI	10.1016/j.tifs.2022.03.008
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Article: Succinylation of food proteins- a concise review

Basak, Somnath / Singhal, Rekha S.

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2022 Jan. 15, v. 154

2022

Abstract: With increasing protein needs for the burgeoning population, newer sources of proteins are attracting the attention of scientists globally. Despite having adequate nutritional appeal, many proteins are also lost in waste streams due to their poor ... ...

Abstract	With increasing protein needs for the burgeoning population, newer sources of proteins are attracting the attention of scientists globally. Despite having adequate nutritional appeal, many proteins are also lost in waste streams due to their poor functional properties. Besides the nutritional aspect, proteins have been used for controlled release of bioactives, and extending the shelf-life of fresh produce due to their ability to form edible films and coatings. However, the lack of functional properties such as emulsifying, foaming, and gelation in most of these proteins makes their incorporation in food matrices difficult. Among the various approaches to overcome these limitations, succinylation of proteins using succinic anhydride, octenyl succinic anhydride and dodecenyl succinic anhydride is a simple and efficient technique for meeting the functional requirements of the existing and novel sources of protein. This review summarizes the potential of succinylation to improve the properties of a wide range of food proteins for applications in food systems. The review also critically examines the emerging technologies for the processing of proteins, as well as the effect of succinylation on the structural changes and physicochemical properties of the proteins, and the bottlenecks in adopting succinylation of proteins commercially.
Keywords	anhydrides ; bioactive compounds ; fresh produce ; gelation ; shelf life
Language	English
Dates of publication	2022-0115
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2021.112866
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Article: Impact of atmospheric pressure cold plasma on the rheological and gelling properties of high methoxyl apple pectin

Basak, Somnath / Annapure, Uday S.

Food hydrocolloids. 2022 Aug., v. 129

2022

Abstract: Cold plasma is an emerging sustainable method for modification of hydrocolloids. In the present study, atmospheric pressure pin-to-plate cold plasma was employed for modification of high-methoxyl apple pectin (DE∼68%). Chemical modifications are rigorous, ...

Abstract	Cold plasma is an emerging sustainable method for modification of hydrocolloids. In the present study, atmospheric pressure pin-to-plate cold plasma was employed for modification of high-methoxyl apple pectin (DE∼68%). Chemical modifications are rigorous, and often require huge amounts of solvents and chemicals. Hence, the use of sustainable and “green” techniques such as cold plasma need to be investigated for their ability to impact the rheological and gelling properties of pectin. Intrinsic viscosity, apparent viscosity and viscoelastic properties of cold plasma-treated pectin dispersions and gels were studied. Kinetic studies were undertaken to evaluate the effect of cold plasma on the degradation and gelation of pectin. Improvement in rheological properties was observed for short plasma treatments at lower voltages (190 V\|9 min and 210 V\|6 min). Prolonged treatments at higher voltage treatments (210 and 230 V) had a negative impact on the rheological and gelling properties. The depolymerization, monitored by the intrinsic viscosity exhibited second-order degradation kinetics. The pseudoplastic pectin dispersions transitioned towards Newtonian-like behavior after plasma treatments. The thermal stability of the pectin dispersions decreased by 29% after a plasma treatment of 230 V for 15 min. A decline in gel strength and stability was confirmed by the decline in critical and cross-over strain during strain-sweep experiments. The gel formation of pectin in the presence of sucrose was a two-step process. The energy gap between the high-temperature and low-temperature region decreased as the plasma treatment progressed. To summarize, it is necessary to optimize the intensity of the plasma treatments to achieve the desired rheological properties.
Keywords	apples ; atmospheric pressure ; cold ; depolymerization ; electric potential difference ; gel strength ; gelation ; gels ; hydrocolloids ; nonthermal processing ; pectins ; sucrose ; thermal stability ; viscoelasticity ; viscosity
Language	English
Dates of publication	2022-08
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2022.107639
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Article ; Online: The potential of subcritical water as a “green” method for the extraction and modification of pectin: A critical review

Basak, Somnath / Annapure, Uday S.

Food Research International. 2022 Nov., v. 161 p.111849-

2022

Abstract: Subcritical water is a “green” method of extraction and modification of pectin being explored in recent times. While the conventional acid extraction degrades the side chains and produces homogalacturonan (HG)-rich pectic polysaccharides, subcritical ... ...

Abstract	Subcritical water is a “green” method of extraction and modification of pectin being explored in recent times. While the conventional acid extraction degrades the side chains and produces homogalacturonan (HG)-rich pectic polysaccharides, subcritical water extraction preserved the hairy region, namely the rhamnogalacturonan-I (RG-I) region of the pectin. However, higher temperatures (usually greater than 160 °C) degraded the RG-I and HG motifs, producing pectic oligosaccharides. A high selectivity towards pectic polysaccharides with a low protein content was observed during extraction by subcritical water. This can be majorly attributed to the heat-induced denaturation of proteins. Although the bioactive and emulsifying properties were more remarkable for subcritical water-extracted pectin, the rheological properties such as elasticity were negatively impacted. Apart from extraction, subcritical water can also be employed to aid the breakdown of pectic polysaccharides into oligosaccharides. The addition of several organic acids in subcritical water can help form pectic fragments, which are otherwise possible only by adding a cocktail of enzymes. For instance, carboxylic acids in subcritical water media can have a similar action to endo-polygalacturonase on the homogalacturonan backbone. It is worthwhile to note that intense extraction or modification conditions can form advanced glycation end products, which are undesirable and should be monitored throughout the modification process. Several thermodynamic and kinetic models can be employed to predict the breakdown of the pectin structure in subcritical conditions. Finally, this study suggests a strategy for obtaining the optimum process parameters, namely, temperature, duration, and the liquid:solid ratio for achieving maximum yield and the desired structure of the pectic polysaccharide.
Keywords	denaturation ; food research ; oligosaccharides ; polygalacturonase ; polygalacturonic acid ; protein content ; temperature ; thermodynamics ; Hot compressed water ; Rhamnogalacturonan ; Sustainable ; Pectic oligosaccharides
Language	English
Dates of publication	2022-11
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.111849
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