Impact of Integrated Ultra Violet-Ozone Treatment on Textural and Structural Properties of Dough Made of Natural Fiber Based Agro Residues. Issue 1 (31st December 2023)

• Record Type: Journal Article
• Authors: Harikrishnan, M.P.; Vishnu, V.; Kothakota, Anjineyulu; Pandiselvam, R.; Venkatesh, T.; Pillai, Saju; Manikantan, M.R.
• Is Part Of: Journal of natural fibers. Volume 20:Issue 1(2023)
• Publication Date: 2023-12-31
• Subjects: Biodegradable cutleries -- binding agents -- UV -- ozonation -- de-oiled rice bran -- virgin coconut oil cake -- glass transition temperature; 可生物降解餐具 -- 结合剂 -- 紫外臭氧化 -- 脱脂米糠 -- 初榨椰子油蛋糕 -- 玻璃化转变温度; Textile research -- Periodicals; Textile research; Periodicals; 677.005
• DOI: 10.1080/15440478.2022.2161690
• Languages: English
• ISSNs: 1544-0478

Abstract

ABSTRACT: In this study, de-oiled rice bran (RB) and virgin coconut oil cake (VCOC) were selected as base materials. Corn starch, wheat bran, and guar gum were taken as binding agents. The doughs were treated with combined Ultraviolet (UV) (1000 μW/cm2 for 15 min) and Aqueous Ozone (AO) (3 mg/L, exposure time 5 min and pH of 4). The effect of these non-thermal treatments on microbial log reduction, textural characteristics, glass transition (Tg), and crystallinity was studied and compared with the control. The results for all samples, dough raising capacities differed widely by 10–30%. Bulk Density and True Density were 1.6 to 2.5 g/cm3 and 2.3 to 3.3 g/cm3. X-Ray Diffraction indicated 30–45% crystallinity, and crystallite size ranges between 0.54 and 0.90 nm. DSC indicated Tg and melting point between 49°C-55°C and 98°C-101°C for RB dough and at 54°C-60°C and 107°C-134°C for VCOC dough samples. UV with AO treated dough showed a maximum of 5.2 log microbial reduction compared to the untreated sample. The developed RB and wheat bran combination demonstrated the highest tensile strength (0.62 MPa) whereas RB-starch combination had the minimum water absorption (1.33 ml/min). This indicates the ability of additives to improve the characteristics of biodegradable cutlery made from agricultural residues. GRAPHICAL ABSTRACT: uf0001