Rohit Thirumdas

Cold plasma is an emerging novel non-thermal technology in the sector of food processing. In the present review we will discuss the recent scientific reports on properties of cold plasma treated starches. For industrial use native starch is subject to modification to enhance the properties. This paper reviews on the mechanism of starch modification...

In the past cold plasma is used for sterilization of sensitive materials and now it is extended to food industries as a novel technology. For years cold plasma processing has been viewed as useful for microbial inactivation while maintaining quality of fresh produce. However, this process is not effective for in vitro model food systems for inactiv...

Cold plasma is the 4th state of matter that has been recognized as an emerging non-thermal food processing technology. In recent days, cold plasma has been applied to modify the starches as one of the physical methods. Cold plasma via different mechanisms (depolymerization, crosslinking, and etching) can modify the starches. The etched surface of s...

The present work is proposed to study the effect of microwave boiling on the curcumin content of turmeric. Fresh rhizomes are subjected to different boiling methods i.e., pressure cooking, water boiling, and microwave boiling. Dried turmeric powder is used for the extraction of curcumin with the use of different solvents. Among the solvents used, e...

Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional properties of pineapple juice. Hence, this study was intended to analyse and optimise the effect of co...

Background Given the unique characteristics of the starch extracted from tubers and roots, their successful use in various food and pharmaceutical formulations has been increasingly valued. However, owing to the ever-increasing range of applications of these starches, modifying their physicochemical characteristics through physical, chemical, and e...

Globally, there is a rise in day‐to‐day demand for minimally processed foods to supply nutritious, wholesomeness and safe foods to the consumers. Contamination of food by pathogens is a serious problem resulting in several outbreaks. Food pathogens like molds, bacteria were detectable and can be inactivated. The virus detection in foods is always a...

The formation of trans-fatty acids during the hydrogenation of oils using traditional methods is a known fact. Hydrogenation involves the conversion of unsaturation to saturation to enhance the keeping quality of oils. These trans-fatty acids are considered harmful leading to several cardiovascular diseases. Methods like the use of novel catalysts,...

Protein gels have diverse applications in the food, pharmaceutical, and cosmetic sector due to their affordability, biodegradability, and edibility. However, the inherent properties of some native proteins have a few drawbacks that have to be tailored to meet the needs of specific functions as the food ingredients. The protein gelation properties m...

Dietary components have an important role on the structure and function of host gut microbial communities. Even though, various dietary components, such as carbohydrates, fats, proteins, fi-bers, and vitamins, have been studied in depth for their effect on gut microbiomes, little attention has been paid regarding the impact of several food antioxid...

Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the am...

The present methodology uses the combination of pulsed electric fields (PEF) and microwave-assisted extraction (MAE) of pectin from the jackfruit wastes. Two optimization tools such as Box-Behnken design (BBD) and artificial neural network (ANN) were used to study the extraction yields. The optimized operating conditions obtained after desirability...

This review summarizes the use of spectroscopic processes-based analytical tools coupled with chemometric techniques for the identification of adulterants in edible oil. Investigational approaches of process analytical tools such asspectroscopy techniques, nuclear magnetic resonance (NMR), hyperspectral imaging (HSI), e-tongue and e-nose combined w...

Cold plasma has been applied as an alternative technology for pest control of stored commodities. Wheat flour is infested with three different insect species and subjected to plasma treatment at two power levels (40 W and 60 W) with three-time intervals. Further, the growth of larvae and pupae of insects was examined at different storage periods by...

Classical methods for assessing the quality of food grains are still in vogue, however, these methods are either destructive or time-consuming which demands an alternative. Spectroscopic techniques such as Fourier transform-infrared (FT-IR), Near-infrared (NIR) and Raman spectroscopic techniques are intensively researched in evaluating their effici...

Background The viral infections can be highly contagious and easily transmissible, which even can lead to a pandemic, like the recent COVID-19 outbreak, causing massive deaths worldwide. While, still the best practical way to prevent the transmission of viruses is to practice self-sanitation and follow social distancing principles, enhancing the in...

The pulsed electric field (PEF) is well known to have a significant effect on the rate of various processes in the food industry. Food processes can be completed rapidly with higher efficiency, high reproducibility, reducing the processing cost, simplifying manipulation, and work-up, giving higher purity of the final product, eliminating posttreatm...

The aim of the present study was to determine and compare the levels of acrylamide in different types of bread and bakery products using a LC-MS/MS method, before and after the new European regulation on acrylamide reduction (Commission Regulation (EU) 2017/2158) became valid. Also, one of the aim was to estimate the average exposure to acrylamide...

Full access: https://authors.elsevier.com/a/1aK%7EY3I9F4D9In Background Biospeckle laser technique is an emerging non-destructive, quality detection tool used for the evaluation of biological samples. It is rapid, easy to operate and economical, and assures the quality and safety of the fresh produces. Scope and approach The biological activity o...

This work explores the preliminary feasibility of employing the low-pressure cold plasma technology for the modification of the properties of chia flour. Chia flour was exposed to low pressure plasma in air for 5 min, 10 min, and 15 min, at two different power levels (40 W and 60 W). The oils extracted from untreated and treated chia flour were exh...

The development and introduction of healthier products into the marketplace is an important topic of discussion. Three main knowledge areas are involved: gastronomy, food science and technology, and nutrition. The many intersections among these areas are essential since the digestion of nutrients and bioactive compounds can be influenced by thermal...

The aim of this work was to evaluate the impact of the addition of vegetable (beans, lentils, and broad beans) and algae (Chlorella and Spirulina) protein sources on physicochemical and nutritional properties of fermented Spanish “chorizo” sausages. Color, pH, texture parameters, protein, amino acid profile, and the content of carbohydrates were si...

Rhizome knot is always wasted as useless and inedible part of lotus root, despite its abundance of polyphenols. In this work, enzyme-assisted extraction followed by ultra-filtration was investigated to recover polyphenols from rhizome knot. Cellulase and pectinase treatment enhanced the polyphenols extraction. The 100 kDa membrane resulted in bette...

Background: Cold plasma is an emerging non-thermal disinfection and surface modification technology which is chemical free, and eco-friendly. Plasma treatment of water, termed as plasma activated water (PAW), creates an acidic environment which results in changes of the redox potential, conductivity and in the formation of reactive oxygen (ROS) and...

Rhizome knot is always wasted as useless and inedible part of lotus root, despite its abundance of polyphenols. In this work, enzyme-assisted extraction followed by ultra-filtration was investigated to recover polyphenols from rhizome knot. Cellulase and pectinase treatment enhanced the polyphenols extraction. The 100 kDa membrane resulted in bette...

The consumption of cruciferous vegetables lowers incidences of chronic diseases like cancer. Some of the major cruciferous vegetables consumed as fresh or cooked are broccoli, cabbage, cauliflower, Brussels sprouts etc. These vegetables contain biologically active compounds like glucosinolates and its derived isothiocyanates. Isothiocyanates are su...

Cold plasma is one of the emerging nonthermal food processing technologies recently drawn interest as a chemical-free biopolymer modification method. In the present study, two starches (corn and tapioca) were exposed to low pressure radio frequency plasma at 40 W and 60 W for 10 and 20 min. The effect of air plasma treatment on the starch propertie...

Cold plasma technology is an emerging non-thermal food processing technology for microbiological decontamination of food and bio-materials. In the present study, low pressure plasma technology was used as a novel means to modify the surface properties of black gram. The changes imparted on the physico-chemical properties (proximate composition, coo...

The aim of this work is to study the effect of the cold plasma in the enhancement of mung bean seeds germination. To investigate changes in the seeds we have applied two plasma power levels and three exposure time intervals. Results showed that, cold plasma significantly increased the germination rate by 36.2%, radical root length by 20% and conduc...

The present study deals with the application of low temperature plasma on basmati rice flour and its effect on functional properties such as gel hydrations properties, flour hydration properties, gelatinization temperatures and antioxidant properties. The water holding capacity and water binding capacity were observed to be increased with increase...

The present research was conducted to study the efficacy of low pressure plasma treatment in modification of parboiled rice flour. Parboiled rice samples were taken and plasma treated at varying power of 30 W, 40 W and 50W for duration of 5, 10 and 15 min. After treatment, the parboiled rice was ground for examining physico-chemical and functional...

The aim of this work was to optimize oil and wall material concentrations in microencapsulation of spray drying. Gum Arabic, maltodextrin and skim milk powder were used as wall material. Response surface methodology with three-level, two-factor central composite design was employed. The independent variables selected for set of experiments were oil...