Journal Articles

Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915

Browse

Filters

2024 - 20252

Settings

Subject: search.filters.subject.Functional properties

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Valorization of Sacha Inchi press cake: Technological advances, market, and regulatory considerations for sustainable food applications
    (Elsevier B.V., 2025-12) Njoroge JW; Phonphimai P; Khatmorn P; Ketnawa S; Tonkla P; Vong V; Singh J; Kaur L; Donlao N
    Sacha Inchi (Plukenetia volubilis L.) press cake (SP), the nutrient-dense by-product of oil extraction, is rich in high quality proteins, essential fatty acids, and bioactive compounds. However, its use remains constrained by processing, regulatory and market acceptance barriers. This review summarizes recent advances in processing strategies to improve SP's nutritional, functional, and sensory qualities. Physical treatments (dry/wet fractionation, steaming, autoclaving, roasting and extrusion) increase protein digestibility and solubility while reducing heat-stable antinutrients. Emerging methods, including high-pressure processing, high-pressure homogenization, ultrasonication, microwave treatment, electroconductivity (Ohmic/PEF), and cold plasma technologies enhance extractability and bioactivity while preserving sensitive compounds. Chemical and chemo-enzymatic approaches (e.g., alkaline soaking, cyclodextrin complexation) suppress flavor precursors, whereas enzymatic hydrolysis and fermentation improve bioactive peptide release, digestibility, and functionality. Functional additives (sweeteners, salts, polysaccharides, flavor enhancers) help mask bitterness, while paired with consumer-preferred flavors increase acceptance. Beyond processing, safety approvals (e.g., Thai FDA, EU novel food approval) and consumer perception on sensory, nutritional, and sustainability factors shape its market potential. Currently, SP shows potential across a wide range of food applications and its valorization supports sustainable protein supply chains. Future opportunities depend on integrating processing, safety, and regulatory strategies with consumer-driven innovation.
  • Thumbnail Image
    Item
    Characterization of flours from some underutilized carbohydrate sources of Thailand for potential food applications
    (Elsevier Ltd., 2024-05-01) Wonglek S; Jaikaew C; Ogawa Y; Singh J; Panpipat W; Donlao N
    Northern Thailand's underutilized crop flours were examined for morphology, chemical composition, thermal, and techno-functional properties to broaden carbohydrate sources and assess their potential as plant-based food analogs and other food ingredients. Samples were as follows: Elephant foot yam (A), and Purple yam or Greater yam (DA-P), Water yam (DA-W), Five-leaf yam (DP), D. daunaea Prain & Burkill (DD), and Lesser yam (DE). Scanning electron micrographs revealed varied starch granule shapes and size ranging from 9 to 31 mm. XRD showed A-type crystallinity for sample A, B-type for DA-P, DA-W, DP, and DE, and C-type for DD. DP flour has the highest protein and starch content. DD and DE flours had the highest fat and fiber content with the least amylose content. DP, DA-P, and A flours displayed excellent thickening capacity, whereas DD and DE flours exhibited low viscosity and resistance to disintegration induced by heat and shear. DA-W flour exhibits moderate physicochemical properties, rendering it versatile for a multitude of applications. Gelatinization enthalpy (ΔH) ranged from 3.46 J/g to 8.14 J/g, indicating DA-P granular structure had more crystallites while A flour had lower thermostability. All flours exhibited unique characteristics, offering diverse options as texturizing agents for food analog formulation.