Indian Horse Chestnut Research Articles

Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour

Characterization of extruded whole grain cereals enriched with Indian horse chestnut flour

Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour

The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning electron microscopy, X-ray diffractometry, and differential scanning calorimeter. The increase in feed moisture content (16 %) enhanced the bulk density (5.24 g/mL), water absorption index (7.76 g/g), total phenolic content (9.03 mg GAE/g), and antioxidant activity (30.36 %) having desirable expansion rate (2.84 mm), water solubility index (48 %), and color attributes. The microstructure showed dense inner structures with closed air cells in extruded flours.Extrusion treatment rearranged the crystalline structure from A-type to V-type by disrupting the granular structure of starch, reducing its crystallinity, and promoting the formation of an amylose–lipid complex network. Increasing conditioning moisture enhanced the degree of gelatinization (%), peak gelatinization temperature (Tp), and starch crystallinity (%) and reduced the gelatinization enthalpy (ΔHG) and gelatinization temperature ranges. The results reported in this study will help industries to develop innovative and novel food products containing functional ingredients.

Indian horse chestnut [Aesculus indica (Wall. ex Cambress.) Hook. Hippocastanaceae]: a wild forest tree used for food and medicine by the tribes of Chamba, Himachal Pradesh, India

Indian horse chestnut [Aesculus indica (Wall. ex Cambress.) Hook. Hippocastanaceae]: a wild forest tree used for food and medicine by the tribes of Chamba, Himachal Pradesh, India

Characterization of bacteriocin produced by Brevibacillus laterosporus Tk3 isolated from ‘tatwakhar’ – a flour prepared from seeds of Aesculus indica in remote areas of Himachal Pradesh India

Bacteriocin producing strain Brevibacillus laterosporus TK3, was isolated from ‘Tatwakhar’- a flour prepared from seeds of Indian Horse Chestnut (Aesculus indica). Bacterial strain Brevibacillus laterosporus TK3 identified by morphological, biochemical techniques followed by 16S rRNA gene sequencing. The 16S rRNA sequence of bacteriocin producer was deposited in NCBI GenBank under accession no. KP861913.1. Bacteriocin of Brevibacillus laterosporus TK3 showed strong antagonistic activity against food spoiling/pathogenic bacteria viz. Listeria monocytogenes, Staphylococcus aureus and Clostridium perfringens. Bacteriocin production by Brevibacillus laterosporus TK3 was enhanced by optimizing production time, pH of the medium, inoculum size and incubation temperature. Maximum bacteriocin activity (6000 AU/ml) was recorded/obtained in basal salt medium of pH 5.5 with an inoculum size of 1.5 OD at 10% and incubation period of 24h at 35 °C. The bacteriocin was purified by single step gel exclusion chromatography. Molecular weight of active bacteriocin from Brevibacillus laterosporous TK3 was found to be 6 kDa according to SDS PAGE. The molecular mass of purified bacteriocin was confirmed as 5953.89 Da by MALDI TOF analysis. The purified bacteriocin was found desirable/suitable for food preservation as it showed wide spectrum of antimicrobial activity, resistance to high temperature, wide pH range and sensitivity to proteolytic enzymes thus, making it safe for human consumption.

Resistant Starch as a Novel Carrier for Delivery of Probiotics Exploring Effectiveness of Two Different Strategies of Encapsulation

AbstractIn the present study, three probiotic strains viz. Bifidobacterim bifidum, Lactobacillus casei, and Lactobacillus plantarum were encapsulated in resistant starch derived from Indian horse chestnut (HRS) and rice (RRS) by using freeze drying and emulsification techniques. Encapsulation yield for probiotics was found to be in the range of 71.9%–73.3% and 70.2.2%–73.4% using emulsification and freeze drying techniques. ATR‐FTIR spectral analysis of all the microcapsules reveals peaks in the range of 1332–1371 cm−1 and 2910–2925 cm−1 confirming the presence of encapsulated probiotics. Scanning electron microscopy (SEM) shows granules with size ranging from 4 to 25 µm having different shapes. Cells encapsulated via emulsification show significantly better survivability during storage for a period of 3 months. Moreover, the survival rate of all the three microencapsulated probiotic cells remains comparably better under simulated gastrointestinal conditions than the free cells with minimal difference between the two techniques of encapsulation.

Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour

The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied between 10–18%, 70–150°C, 290–380 rpm and 1.75–4.75%, respectively. Surface mechanical energy, water holding capacity, swelling volume, piece density, longitudinal expansion, water activity and colour attributes were used as response variables. The whole grain flours added with 2.5% IHCF and extruded at 12% FM, 130°C BT and 380 rpm SS produced optimum quality breakfast cereals with 0.713 desirability. Extrudates packed in aluminum pouches were found to be suitable packaging materials and were shelf-stable for 6 months with better quality retention.

Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics

The objective of this research was to optimize feed composition (whole wheat flour (WWF), whole barley flour (WBF), whole corn flour (WCF) and Indian horse chestnut flour (IHCF)) and evaluating the effects of different ratios of feed composition on the functional, physical and mechanical characteristics of extrudates. Response Surface Methodology was used to optimize the ingredients. Results found that breakfast cereals with 8.3% of WWF, 8.75% of WBF and 3.75% of IHCF had higher rehydration ratios and desirable hardness, porosity, bulk density and color as compared to other treatment samples. Increasing the whole-grain reduced water solubility index, water absorption index and surface mechanical energy. The optimum processing conditions obtained by numerical optimization for the development of breakfast cereals were 10% WWF, 10% WBF, 2.5% IHCF, and 77.5% WCF at 14% of moisture, 110ºC temperature and screw speed of 380 rpm. Therefore, the development of breakfast cereals through extrusion cooking of mixture of whole-grains and IHCF is feasible, providing the base for fiber rich healthier snack food products.

Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization.

This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date paste (7.5–17.5%) and walnut grits (2.5–12.5%) were incorporated at varying levels to prepare PCB. The PCB was evaluated for its nutritional, color, textural (both three-point bending test and TPA), antioxidant activity, and sensory attributes. The flexural modulus, rupture stress, and fracture strain of PCB increased with the incorporation of a higher proportion of date paste. The protein and fiber content in PCB increased from 7.74 to 9.13% and 4.81 to 5.59% with the incorporation of walnut grits and date paste, respectively. The DPPH, total phenolic content, and water activity of PCB were determined, which progressively enhanced with increased levels of walnut grits and date paste. The correlation between sensory attributes and instrumental texture on PCB was also investigated. The correlation results showed a significant (p < 0.05) positive correlation between texture analysis and sensory hardness, springiness, adhesiveness, and negatively correlated to instrumental and sensory cohesiveness. For sensorial attributes, all PCB samples presented average scores of 7/10 and 4/5 for buying intention. Therefore, whole grain extrudates, date paste, and walnut grits can be efficiently used to develop PCB with improved nutritional, nutraceutical, and economic values.

Physico-Chemical Properties of Indian Horse Chestnut (Aesculus indica) Starch Films as Affected by γ-Irradiation

Physico-Chemical Properties of Indian Horse Chestnut (Aesculus indica) Starch Films as Affected by γ-Irradiation

Phytochemical and pharmacological study of aesculus indica linn. Plant: An updated review

Objective: Aesculus indica Linn. commonly known as Indian horse chestnut belongs to family hippocastanaceae. It is extensively used in folk medicine. The whole plant is proved to possess beneficial therapeutic activities like anti-tumour, anti-diabetic and anti-oxidant etc. However no approved marketed formulation of any of its active ingredients is available in any country of the world till date. There is also a subtle mention of its toxicity in some studies. Its uses can be exploited commercially in a better way if its active pharmaceutical ingredients are able to be separated from its toxic ingredients. Succinctly, the plant can be used commercially in future only when its toxicity is managed somehow. The review briefly summarizes its beneficial effects and the problem associated with it as a counterpart with a brief mention of on-going medicinal research on it. Data Source: The data is collected from different databases i.e. Science Direct, PubMed, Google and Google Scholar. Review Methods: Bibliographic investigation was carried out by analysing various research and review papers. Results and Conclusion: Aesculus indica can be used to develop variety of products with high nutritional and medicinal values. The compound Aescin (a triterpenoids saponin) has been isolated from this plant and i.e. used to prevent several ailments such as rheumatism, skin diseases, relieve headache and wound healing. It also contains some phytoconstituents which have high potency to be used in cosmetics.

Efficacy of Purified Bacteriocin of “Brevibacillus laterosporus TK3” against Listeria monocytogenes and Staphylococcus aureus in Chicken

In the present investigation the biopreservative effect of bacteriocin of Brevibacillus laterosporus TK3 was investigated in raw chicken. Bacteriocin producing strain has been isolated from “Tatwakhar”- a flour prepared from seeds of Indian Horse Chestnut (Aesculus indica). Bacteriocin of Brevibacillus laterosporus TK3 showed strong antagonism against food spoilage/pathogenic bacteria viz. Listeria monocytogenes and Staphylococcus aureus. The bacteriocin was purified and molecular weight of this novel bacteriocin was found to be 6 kDa. This purified bacteriocin with specific activity 34,482.0 AU/mg was applied in raw chicken and minced chicken against L. monocytogenes and S. aureus which showed the positive results in controlling the growth of these deadly pathogens. Purified bacteriocin was found successful in controlling the growth of L. monocytogenes up to 7th day which is almost at par with the results achieved with chemical preservative i.e. sodium nitrite. Further, purified bacteriocin restricted the growth of S. aureus up to 5th day whereas chemical preservative was able to control the growth of S. aureus up to 3rd day. The results found in these experiments deal with application of bacteriocin as biopreservative in chicken as an alternative to chemical preservative are quite encouraging and satisfactory.

Resistant starch from five Himalayan rice cultivars and Horse chestnut: Extraction method optimization and characterization

In this study resistant starch (RS) was extracted from five Himalayan rice cultivars and Indian Horse chestnut (HCN) using porcine pancreatin enzyme following which it was subsequently characterized for its physicochemical, structural and functional properties. In vitro digestibility test showed that RS content of the rice cultivars and HCN was in the range of 85.5 to 99.5%. The RS extracted from the rice cultivars and HCN showed significant difference in the apparent amylose content (AAC), ranging between 31.83 to 40.68% for rice and 45.79% for HCN. Water absorption capacity (WAC), swelling and solubility index of RS ranged from 112–133.9%, 5.28–7.25 g/g and 0.033–0.044 g/g, respectively. The rice RS granules were polyhedral and irregular shaped with granular length in the range of 4.8–5.9 µm. The HCN RS granule morphology showed smooth surfaced, round, elliptical, irregular and oval shapes with average granular length of 21 µm. Pasting behavior also varied significantly between rice RS and HCN RS with later showing the lower values of pasting properties. Thermal properties (T0, Tp, Tc) and ΔH gel also varied considerably between the rice RS and HCN RS, wherein the highest values for peak gelatinization temperature and gelatinization enthalpy were seen for CH-1039. X-ray diffraction pattern of rice RS and HCN RS showed the characteristic A type of pattern in consonance with cereal starches.

Studies on changes in quality characteristics of Indian horse chestnut (Aesculus indica Colebr.) flour during storage

Indian horse chestnut (Aesculus indica Colebr.) is a rich source of starch but contains toxic compound known as saponins which makes it bitter and unsuitable for edible purposes. To exploit the starch source for edible purpose first of all the saponins were removed to a acceptable limit by pretreating the crushed mass of Indian horse chestnut as suggested earlier. Edible mass of Indian horse chestnut was dried and milled into flour and packed in different packaging materials and further stored under refrigerated (4-7°C) and ambient (18-25°C) storage conditions for 6 months. The flour packed in aluminium laminated pouches and stored under refrigerated condition showed minimum increase in physico-chemical and rheological characteristics like moisture content (6.49%), water activity (0.155), reducing sugars (1.72%) and retained highest amounts of total solids (93.50%), total sugars (3.75%), starch (63.89%), ash (2.36%), proteins (102.23 mg/100g) along with oil absorption capacity (1.54 ml/g), water absorption capacity (4.44 ml/g) and bulk density (0.635 g/ml). The sensory characteristics scores like colour (7.60), taste (7.25), aroma (6.88), texture (6.87) and overall acceptability (7.08) were retained highest in this packaging material as compared to others.

Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour

Flours processed from Indian horse chestnut were subjected to water and ether extraction and studied for physicochemical properties, functional properties and antioxidant potential. Protein, fat, ash and carbohydrate content of native flour was 7.69, 2.85, 2.20 and 80.71 %, respectively. Protein, fat and ash contents decreased significantly (p ≤ 0.05) while the carbohydrate content increased significantly on extraction. Pasting properties of native and extracted flours like peak viscosity, breakdown viscosity and setback viscosity were in the range of 634.3–4125.0, 297.67–2258, and 27.33–1543.4 cP, respectively with significant increase in all the pasting parameters on extraction. Among the functional properties water and oil absorption capacity, emulsion capacity (%) and emulsion stability (%) increased significantly on extraction. Foaming capacity was lost on water extraction but increased significantly on ether extraction. Antioxidant capacity measured as % DPPH inhibition generally decreased on water extraction but increased on ether extraction.

Effect of heat-moisture and acid treatment on physicochemical, pasting, thermal and morphological properties of Horse Chestnut (Aesculus indica) starch

The present work was carried out to study the effect of heat-moisture and acid modification on the structural, physicochemical, pasting, gel texture, morphological and thermal properties of Indian Horse Chestnut (HCN) starch. Starch isolated from seeds of HCN was subjected to heat moisture treatment (HMT) at 20% (HMT-20), 25% (HMT-25) and 30% (HMT-30) moisture levels and acid treatment (AT) with hydrochloric acid (HCl) at three different concentrations of 0.25M (AT-1), 0.5M (AT-2) and 1M (AT-3), respectively. XRD results showed a similar X-ray pattern with increased relative crystallinity in acid modification and decreased crystallinity in heat-moisture treatment. The IR-spectra also showed a similar pattern in both the modifications with increase in intensities of the band at 1016 cm−1 in heat moisture treatment and decreased intensities of the band in acid treatment. HMT showed negligible effect on amylose content while acid treatment significantly decreased the amylose content. Both the modifications significantly decreased the swelling power of the starch. Moreover, the solubility of HMT was decreased and in acid was increased. HMT resulted in increased water binding and oil binding capacity while reverse was found in acid treatment. Pasting characteristics of native starch were largely affected by both the treatments with a significant reduction in peak viscosity. Moreover, the HMT showed no breakdown in the treatments with higher moisture content. The gel firmness of the starch was increased in heat moisture and decreased in acid treatment. HMT of native HCN starch at higher levels caused few dents or cracks on the granule surface while acid treated starch showed rough surface with cracks and cavities, respectively. DSC revealed that both the treatments increased the gelatinisation temperature with reduced gelatinisation enthalpy (ΔH) in heat moisture treated starch while increased ΔH of acid modified starch.

Effect of infrared and microwave radiations on properties of Indian Horse Chestnut starch

Starch extracted from Indian Horse Chestnut (IHCN) was subjected to infrared and microwave radiations for different time intervals (15s, 30s, & 45s) at constant dose. The structural change of MW and IR radiated IHCN starches were determined by Fourier transform-infra red spectroscopy. The increased peak intensity at 3240cm−1 of treated starch represents more exposure of hydroxyl groups due to radiation. Granule morphology of native starch showed round and elliptical granules with smooth surfaces. However radiation treatment resulted in the development of surface cracks. Effect of radiation on physicochemical properties of starch revealed increase in water absorption capacity and light transmittance and decrease in apparent amylose content, pH, and syneresis. The peak, trough, final, and setback viscosities were significantly reduced with increase in treatment time. Radiated starches displayed significantly lower values of To,Tp, and ΔHgel than native starch. Further antioxidant activities were evaluated by DPPH and FRAP assays. Results showed significant improvement in antioxidant activity of starch by both MW and IR treatments.

Effect of acetylation on the physico‐chemical properties of Indian Horse Chestnut (Aesculus indica L.) starch

The present work was carried out to study the effect of acetylation (0, 3, 6, and 9 g vinyl acetate/gram starch) on the physico‐chemical properties of starch, isolated from Indian horse chestnut (Aesculus indica). Work on starch acetylation and characterization from Indian horse chestnut has not been reported so far in the literature. Moisture, protein, fat, and ash content of native starch was found as 5.97%, 0.27%, 0.22%, and 0.01%, respectively. Acetyl content, swelling index, solubility index, and water absorption capacity of acetylated starch increased with increase in acetyl %, whereas, pasting temperature, syneresis, and amylose content reduced with acetylation. Granule morphology under the scanning electron microscopy revealed that granules were round, oval, irregular, or elliptical with smooth surfaces.

Improvement of traditional methods for the development of edible flour from Indian horse chestnut (Aesculus indica)

Indian horse chestnut is a good source of starch but contains toxic compounds such as saponins which make it a bitter and unsuitable for consumption. Studies were undertaken to remove the saponins content from the horse chestnut mass by following pre-treatments including traditional techniques. Nuts after dehulling were crushed/grated into a mass which was treated with various treatments. Various pretreatments like soaking, blanching, cooking, pressure cooking were standardized individually. Then, best selected treatments were further evaluated on the basis of maximum removal of saponins content and sensory characteristics. Treatment having minimum saponins content and higher sensory characteristics scores was selected for making the flour.

Hypoglycaemic and Hypocholesterolimic Efficacy of Horse Chestnut (Aesculus indica) using Rat Models

Indian Horse Chestnut is wildly grown at high altitudes and goes wastes due to lack of awareness, improper processing techniques for the development of value added products. That could be used to develop variety in products with high nutritional and medicinal values. The best known benefit is from the aescin inside the Horse Chestnut which cures several ailments. An attempt was made to see the hypocholesterolemic and hypoglycaemic efficacy of the flour by running animal trial. The blood glucose level was found to be decreased from 228 to 95 mg/dl in rats who were fed 75 per cent processed flour fed diet. The total blood cholesterol level was from 386 to 247 mg/dl. Triglycerides, VLDL and LDL level found lowered in all the different ratio of the processed flour from the control with 1 per cent cholesterol diet fed rats. However, HDL which is good cholesterol, among the test diet, was found maximum 39.41 mg/dl in processed flour (75 per cent) fed rats.

Physicochemical, pasting, rheological, thermal and morphological properties of horse chestnut starch.

Indian Horse chestnuts contain high content of starch which can be explored to be used in various applications in food industry as encapsulating agent, stabilizer, binder, thickener, gelling agents and many more. Horse chest nut is locally available and can be a boon for food industry if the inherent properties are explored. Hence, horse chest nut starch can be a better option for the replacement of conventional starches to meet the industrial demand of starch. Physicochemical, pasting, rheological, thermal and morphological properties of starch isolated from Indian Horse chestnut (HCN) were determined. Amylose content was found to be 26.10%. Peak viscosity obtained from RVA profile was 4110cP. Hardness, cohesiveness, adhesiveness and gumminess were determined by Texture Profile Analyser. Particle size analysis showed a typical Uni modal size distribution profile with particle distribution ranging from 7.52 to 27.44μm. The shape of starch granules varied from round, irregular, oval, and elliptical with smooth surface. X- ray diffraction revealed that HCN starch showed a typical C-type pattern with characteristic peaks at 5.7, 15.0, 17.3 and 22.3°. The transition temperatures (To, Tp, and Tc) and enthalpy of gelatinization (ΔH) values were 53.35, 58.81, 63.57°C and 8.76J/g, respectively. The rheological properties were determined in terms of variation of storage modulus (G (/)), loss modulus (G (//)) and loss factor (tan δ) at different temperatures. Peak G (/), peak G (//) and peak tan δ values were observed as 10,400Pa, 1,710Pa, and 0.164, respectively.