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Impact of ultrasound treatment on millets - quality assessment and implications: a review.

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Title: Impact of ultrasound treatment on millets - quality assessment and implications: a review.
Authors: Yadav DK; Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India., Malakar S; Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India., Kumari S; Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India., Pawar K; Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India., Kokane SB; Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India., Suri S; Amity Institute of Food Technology (AIFT), Amity University, Noida, India., Arora VK; Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, India.
Source: Journal of the science of food and agriculture [J Sci Food Agric] 2025 Nov; Vol. 105 (14), pp. 7632-7645. Date of Electronic Publication: 2025 May 12.
Publication Type: Journal Article; Review
Language: English
Journal Info: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
Imprint Name(s): Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
MeSH Terms: Food Handling*/methods , Food Handling*/instrumentation , Millets*/chemistry , Millets*/radiation effects , Ultrasonics*/methods, Starch/chemistry ; Antioxidants/chemistry ; Antioxidants/analysis ; Plant Proteins/chemistry ; Ultrasonic Waves
Abstract: Millets are nutritious small-seeded grains that have the potential to help address hidden hunger while also meeting the increasing food demand. The use of ultrasound technology in millet processing has become a highly effective tool that surpasses traditional thermal processing techniques. This review article examines the potential of ultrasound treatment in decreasing antinutrient levels, altering starch and protein functionality, and extracting the bioactive compounds from millets. Recent research offers compelling proof that using ultrasound on millet caused substantial changes in its polyphenolic content and antioxidant properties. The level of enhancement in antioxidant properties greatly relies on factors such as intensity, duration, and frequency of ultrasound and the composition of the food matrix. Furthermore, ultrasound processing affected the amorphous region and had no significant impact on the crystalline region of millet starch granules. However, at elevated temperatures, ultrasound improved the crystallinity of starch. Ultrasound treatment led to starch molecule agglomeration, enhanced gelatinization, and functional attributes of millet starch. The ultrasound treatment causes an enhancement in millet protein solubility, surface hydrophobicity, and emulsifying and foaming properties. Furthermore, the characteristics of the fiber in millet are enhanced through ultrasonic treatment. In general, ultrasound processing has potential for enhancing millet functionalities in the food sector. © 2025 Society of Chemical Industry.
(© 2025 Society of Chemical Industry.)
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Contributed Indexing: Keywords: millet; non‐thermal processing; nutri‐cereals; protein; starch; ultrasound
Substance Nomenclature: 9005-25-8 (Starch)
0 (Antioxidants)
0 (Plant Proteins)
Entry Date(s): Date Created: 20250512 Date Completed: 20251009 Latest Revision: 20251009
Update Code: 20251009
DOI: 10.1002/jsfa.14349
PMID: 40353305
Database: MEDLINE
Description
Abstract:Millets are nutritious small-seeded grains that have the potential to help address hidden hunger while also meeting the increasing food demand. The use of ultrasound technology in millet processing has become a highly effective tool that surpasses traditional thermal processing techniques. This review article examines the potential of ultrasound treatment in decreasing antinutrient levels, altering starch and protein functionality, and extracting the bioactive compounds from millets. Recent research offers compelling proof that using ultrasound on millet caused substantial changes in its polyphenolic content and antioxidant properties. The level of enhancement in antioxidant properties greatly relies on factors such as intensity, duration, and frequency of ultrasound and the composition of the food matrix. Furthermore, ultrasound processing affected the amorphous region and had no significant impact on the crystalline region of millet starch granules. However, at elevated temperatures, ultrasound improved the crystallinity of starch. Ultrasound treatment led to starch molecule agglomeration, enhanced gelatinization, and functional attributes of millet starch. The ultrasound treatment causes an enhancement in millet protein solubility, surface hydrophobicity, and emulsifying and foaming properties. Furthermore, the characteristics of the fiber in millet are enhanced through ultrasonic treatment. In general, ultrasound processing has potential for enhancing millet functionalities in the food sector. © 2025 Society of Chemical Industry.<br /> (© 2025 Society of Chemical Industry.)
ISSN:1097-0010
DOI:10.1002/jsfa.14349