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Technological advancement in encapsulating vegetable oil enriched with PUFA has become a new trend to improve stability, preservation, and food application. For microencapsulation of flaxseed oil, spray and freeze drying have been extensively used; however, in this study, ultrasonication along with microwave drying had a significant impact on the encapsulation efficiency (%) and dissolution time (min) of the powder. Analysis of experimental data revealed the optimized condition of microencapsulated flaxseed oil powder at 4.5 g maltodextrin/g of whey protein concentrate,.208 mL oil/g of wall material, and 14 min ultrasonication time. In addition, 6 min of microwave drying at 60 W provided 85.4% encapsulation efficiency, 1.98 meq/kg of oil peroxide value, 4.92 color difference, and 7.08 min dissolution time for the encapsulated powder. Storage studies for 21 days revealed that the peroxide value of raw oil increased by 13 times, whereas microencapsulated powder had only a twofold increase which demonstrated its higher stability when compared with bulk flaxseed oil. Practical applications: Flaxseed oil is rich in omega‐3 fatty acids, however has poor stability. Encapsulation of flaxseed oil will enhance stability, longer shelf life, and health benefits. Encapsulated oil can be used in dairy and bakery products to increase omega‐3 fatty acids intake and enhance the nutritional values of final products. The current work will recommend the food industries to prepare omega‐3 fatty acids‐rich foods by incorporating encapsulated flaxseed oil. [ABSTRACT FROM AUTHOR]

Sorghum (Sorghum bicolor) is an important source of bioactive compounds, such as the phenolic compounds. The phenolic compounds in sorghum grain are concentrated in its hull; however, its hull is usually being discarded as a waste. In this study, ultrasonication power intensity (916, 1018, and 1120 W/cm2), sonication time (20, 25, and 30 min), and particle size (100, 300 and 500 μm) for ultrasound assisted extraction and, microwave power (50, 60 and 70 W), microwave time (90, 105, and 120 s), and particle size (100, 300, and 500 μm) for microwave assisted extraction were investigated and optimized using Box–Behnken design. For ultrasound assisted extraction, optimized condition was found as 1078 W/cm2 power intensity, 23.6 min sonication time and 100 μm particle size, and corresponding values of responses were 8.55 mg LE/g dw total anthocyanin content, 779.0 mg GAE/g dw total phenolic content, 172.0 mg CE/g dw total flavonoid content, 70.0 and 73.4% antioxidant activity by DPPH and ABTS methods, respectively and 11.1 redness (a*). For microwave assisted extraction, optimized condition was found as 63 W power, 101 s time and 100 μm particle size, and the responses were 10.5 mg LE/g dw total anthocyanin content, 606.0 mg GAE/g dw total phenolic content, 195.0 mg CE/g dw total flavonoid content, 79.5 and 82.2% antioxidant activity by DPPH and ABTS methods, respectively and 13.6 redness (a*). For validation of model at optimum conditions, predicted values were insignificantly (p >.05) differ than actual values for all the responses for both ultrasound and microwave assisted extraction. Practical Applications: Sorghum consists of a rare class of natural pigments (3‐deoxyanthocyanidins) in its husk. These natural pigments have antioxidant, anti‐proliferative activity, and thus, can be utilized as natural food colorant in food industry. Extraction and isolation of these natural pigments from sorghum husk are prerequisites for their application in food industry. In order to obtain an efficient extraction of sorghum anthocyanins, resulting in minimal degradation and high antioxidant capacity, the choice of the extraction method is important. This research provides information about standardization of novel extraction techniques (ultrasound and microwave assisted extraction) for effective utilization of sorghum husk for extraction of natural pigments, which can be utilized for application in various food products. [ABSTRACT FROM AUTHOR]

Resistance heating is unique to thermic food manufacturing applications, particularly getting popularity across the food sector. Here, a prototype ohmic heating device over a capability of 6.25 kg/hr has been developed to process fish. The developed device was used combined with PID‐controlled solar dryer, and the parameters have been optimized by using central composite rotatable design and artificial neural network (ANN). During the processing of hybrid drying (ohmic heating with solar drying), the selected input variables were voltage (160–200 V), salt concentration (0–2%), solar drying temperature (40–72°C), and loading density (109–190 g) to improve the drying rate (drying time, overall temperature, and final moisture content). The designed ohmic heater reduced the moisture in fish muscles from 348.5% (db) to 260.91% at the first stage of drying under optimum conditions (180 V ohmic voltage and 1% salt concentration) in the time interval of 165–300 s for all experiments, followed by final moisture content, which was reduced to 12.66% (db), and the overall drying rate was improved to 2.73 g/min at the second stage of solar drying during optimum conditions (72°C temperature and 0.672 cm2 load density). The R2 (determination coefficient 0.96–0.94) values, SSE (sum of square error values 0.15–025) values, and MSE (mean square values 1–8.7) were more significant for RSM than ANN. This developed resistance heating apparatus for enhancing fish drying rate and also reduced post‐harvest losses, and it is considered to be a good technology for drying the fish and making a fish powder that can be further used for value‐added product. Practical Applications: The fish comes readily digestible; on the other hand, extremely spoilable accordingly, and fish cannot be gathered for a longer time below atmosphere circumstance, leading to enormous reap as well as commercial disadvantage. The processing of fish may impede against spoiling before reaching the consumers. Dehydration becomes a more frequent also essential approach to post‐processing conservation. Fish dehydration must be promoted by farmers' stage in addition to micro‐industry scale by way of convenience to frozen food locker. Hybrid or combined drying is an attraction for its nutritive values retention, uniformity of drying, reducing the microbial load, and improving product storage properties. Therefore, the present study aimed to develop an ohmic device accompanied by solar drying for preservation of Rohu fish muscles under ambient condition. [ABSTRACT FROM AUTHOR]

Extrusion process deals with a compromise between better texture and less nutrition. In the present study, sorghum flour was subjected to fermentation followed by ultrasonication prior to extrusion to increase the antioxidant activity (AA) and total phenolic content (TPC) in the flour. AA and TPC of the sorghum flour were increased when fermented for 12 hr and further decreased significantly with an increase in the fermentation time. During the ultrasonication, a significant diminution in AA and TPC of the flour was reported with an increment in the ultrasonication intensity and fermented flour to water ratio. No significant impact of the ultrasonication time was found on AA and TPC of the sorghum flour. Optimum AA and TPC were obtained as 178.8 μmol TE/100 g dry weight (DW) and 77.8 mg GAE/100 g DW, respectively. Extrudates obtained from the pretreated sorghum flour under optimum conditions had improved nutritional and textural qualities. Also, the pretreated sorghum flour showed low stability of starch crystallites and crystalline fraction. Practical Applications: Millets and sorghum possess high amounts of phenolics, polyphenols, and other bioactive compounds. It was explicated from the results that the fermentation followed by the ultrasonication could improve the antioxidant activities and phenolics in the sorghum flour. Furthermore, sorghum extrudates with remarkable retention of antioxidant activity, phenolic content, functional, and textural properties were obtained. This technology may help the food industries to develop gluten‐free and healthy snacks by incorporating sorghum (underutilized cereal) into human diet. [ABSTRACT FROM AUTHOR]

Corn flour, hydrodynamic cavitated sorghum flour and apple pomace blend was extruded to investigate the effect of extrusion processing on total phenolic content (TPC), antioxidant activity (AA) along with some selected textural and functional properties. Box-Behnken design was applied for three levels of apple pomace ratio APR (10, 20 and 30%), feed moisture FM (25, 30 and 35% wb), extrusion die temperature T (80, 110 and 140°C) and screw speed SS (100, 150 and 200 rpm) as extrusion parameters. Extrusion cooking at higher APR and low T and SS increased the TPC and AA. Expansion ratio, brittleness, crispness and water solubility index of extrudates were increased while hardness and water absorption index decreased compared to that of control extrudates. Starch digestibility and dietary fiber were also observed to be increased after extrusion. At optimum conditions of 30% APR, 25% wb FM, 132°C T and 108 rpm SS, TPC and AA of extruded products were 120.1 mg GAE/100 g DW and 308.7 µmol TE/100 g DW, respectively, whereas those found in control blend were 123.2 mg GAE/100 g DW and 258.9 µmol TE/100 g DW, respectively. Major phenolic acids in extruded products were derived by caffeic acid followed by salicylic acid and ferulic acid. Practical Applications Extruded products with improved phenolic content, antioxidant activity, textural and functional properties with higher inclusion of apple pomace were obtained. This process for incorporation of sorghum (underutilized cereal) and apple pomace (industrial waste) into human diet to produce nutritious, healthy and gluten free snacks for celiac disease patients has greater potential. [ABSTRACT FROM AUTHOR]

Fermentation followed by continuous ultrasonication was applied to release the bound phenolics in sorghum flour (SF). Total phenolic content (TPC) and antioxidant activity (AA) increased with decrease in fermentation time (FT), flour to water ratio (FWR), flow rate (FR) and ultrasonication intensity (UI). The influence of process variables was investigated by Box-Behnken design and multi-layer perceptron neural network. The optimum conditions for maximum TPC and AA were obtained as 12 h FT, 10 % (w/v) FWR, 20 W/cm2 UI, 4 ml/s FR and 120 s UT. The values observed for TPC and AA at optimum conditions were 90.1 mg GAE/100 g dm and 190.1 μmol TE/100 g dm, respectively, while these values for control SF were observed as 63.9 mg GAE/100 g dm and 133.5 μmol TE/100 g dm. Ultrasonication improved the free phenolic acid content by releasing bound phenolics in SF. The ANN model prediction was more precise compared to the RSM model. [ABSTRACT FROM AUTHOR]

Apple pomace (AP) is a potential source of phenolic compounds, and most of the phenolics are presented in the bound form. Liberation of these bound phenolics is required to improve their health functionality. In this context, AP was naturally fermented followed by the ultrasonication and microwave drying. Fermentation time (FT), pomace to water ratio (PWR), ultrasonication intensity (UI) and microwave power (MWP) had significant (P < 0.05) effect on total phenolic content (TPC) and antioxidant activity (AA) of AP. At the optimum pretreatment conditions of 24 h FT, 5% (w/v) PWR, 37 W cm-2 UI and 90 W MWP, TPC and AA of AP were 40.3% and 92.9%, respectively, higher than that of the control AP. Extrudates from pretreated AP also had improved textural (hardness, brittleness, crispness) and functional (water absorption index, water solubility index) properties. Pretreatment reduced crystalline fraction amount and enhanced solubility of AP. [ABSTRACT FROM AUTHOR]

The aim of the current research was to determine a less hazardous, cheaper and less toxic alternative solvent for hexane for extraction of oil from different oilseeds showing equivalent oil yield and oil quality. A full factorial design with three levels of extraction temperature (80, 100 and 120 °C) and three levels of extraction time (40, 65 and 90 min) with constant solvent to seed ratio value of 4:1 was used to extract the oil. Maximum oil was recovered from canola followed by flax, mustard and camelina. The oil content of canola was found in range of 21.08-36.44, and 25.12-40.38 % for hexane and ethyl acetate, respectively. The heating values of oil extracted from all oilseeds using hexane and ethyl acetate were found in the range of 38.04-39.98 and 37.98-39.37 MJ/kg, respectively. Least viscosity was found for flax seed using hexane followed by camelina, canola and mustard as compared to ethyl acetate. Viscosity of flax oil ranged from 27.23-37.19, and 31.16-55.52 cP for hexane and ethyl acetate solvents, respectively. Considering human safety, less environmental impact, comparable oil yield and quality parameters, ethyl acetate can be a promising alternative to hexane. [ABSTRACT FROM AUTHOR]