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Abstract <p>Barnyard millets are highly nutritious, non-glutinous cereals, with starch constituting about 70% of the grain. The utilization of this native starch is limited by its inferior cooking, physicochemical, structural, and functional properties. However, these limitations can be addressed by modifying the starch for diverse applications in the food industry. This study investigated the effects of plasma-activated water (PAW) and microwave heat treatment (MWHT) on barnyard millet starch, in comparison with distilled water-assisted MWHT (DW-MWHT) and native starch. These treatments significantly improved physicochemical, functional, and nutritional properties, though with distinct outcomes. At optimized conditions (2.0 W/g, 5 min), PAW-MWHT showed superior enhancements in water absorption capacity (1.11 g/g), oil binding capacity (2.01 g/g), swelling power (3.46 g/g), solubility ratio (0.14 g/g), amylose content (32.67%), and degree of gelatinization (172.09%), compared to DW-MWHT (1.08 g/g, 1.92 g/g, 2.36 g/g, 0.09 g/g, 26.77%, 157.75%) and native starch (0.83 g/g, 1.46 g/g, 2.01 g/g, 0.11 g/g, 24.72%, 164.92%). PAW-MWHT also achieved greater reductions in phytates and tannins, while retaining higher levels of saponins (1.24 mg/g) and phenolics (1.12 mg/100 g). In contrast, DW-MWHT better preserved amylose content and paste clarity, reflecting its milder structural impact. The structural (FTIR, XRD), rheological, and morphological analyses confirmed stronger amorphization, chain depolymerization, and granule collapse under PAW-MWHT. These findings highlight the synergistic role of microwave-induced thermal disruption and PAW-derived oxidative restructuring in tailoring starch functionality. Overall, PAW-MWHT emerges as a green, efficient, and versatile strategy for producing functionally enhanced, nutrient-rich millet-based ingredients with broad potential in food and biopolymer applications.</p> Practical Applications <p>Barnyard millet starch, recognized for its low glycaemic index and high fiber content, supports digestive health and offers versatility in the food industry. It serves as an efficient thickening agent in soups, sauces, custards, and puddings, maintaining consistency without affecting flavour. It also plays a significant role in traditional culinary practices and industrial beverage fermentation. Its nutritional value enhances health foods and baby food formulations. Additionally, it is utilized in the production of biodegradable plastics, adhesives, and coatings, contributing to sustainable packaging materials.</p> Graphical Abstract <p></p>

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Comparative Effects of Plasma-Activated and Distilled Water in Microwave-Assisted Heat-Moisture Treatment of Barnyard Millet Starch

  • 期刊论文

  • 发表日期：

    2026年3月5日

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  • Sai Pratyusha Velichala,
  • S. Ganga Kishore,
  • R. Rahul,
  • Madhuresh Dwivedi,
  • Niranjan thota,
  • Chingakham Ngotomba Singh,
  • J. Deepa,
  • G. Jeevarathinam

摘要

Abstract

Barnyard millets are highly nutritious, non-glutinous cereals, with starch constituting about 70% of the grain. The utilization of this native starch is limited by its inferior cooking, physicochemical, structural, and functional properties. However, these limitations can be addressed by modifying the starch for diverse applications in the food industry. This study investigated the effects of plasma-activated water (PAW) and microwave heat treatment (MWHT) on barnyard millet starch, in comparison with distilled water-assisted MWHT (DW-MWHT) and native starch. These treatments significantly improved physicochemical, functional, and nutritional properties, though with distinct outcomes. At optimized conditions (2.0 W/g, 5 min), PAW-MWHT showed superior enhancements in water absorption capacity (1.11 g/g), oil binding capacity (2.01 g/g), swelling power (3.46 g/g), solubility ratio (0.14 g/g), amylose content (32.67%), and degree of gelatinization (172.09%), compared to DW-MWHT (1.08 g/g, 1.92 g/g, 2.36 g/g, 0.09 g/g, 26.77%, 157.75%) and native starch (0.83 g/g, 1.46 g/g, 2.01 g/g, 0.11 g/g, 24.72%, 164.92%). PAW-MWHT also achieved greater reductions in phytates and tannins, while retaining higher levels of saponins (1.24 mg/g) and phenolics (1.12 mg/100 g). In contrast, DW-MWHT better preserved amylose content and paste clarity, reflecting its milder structural impact. The structural (FTIR, XRD), rheological, and morphological analyses confirmed stronger amorphization, chain depolymerization, and granule collapse under PAW-MWHT. These findings highlight the synergistic role of microwave-induced thermal disruption and PAW-derived oxidative restructuring in tailoring starch functionality. Overall, PAW-MWHT emerges as a green, efficient, and versatile strategy for producing functionally enhanced, nutrient-rich millet-based ingredients with broad potential in food and biopolymer applications.

Practical Applications

Barnyard millet starch, recognized for its low glycaemic index and high fiber content, supports digestive health and offers versatility in the food industry. It serves as an efficient thickening agent in soups, sauces, custards, and puddings, maintaining consistency without affecting flavour. It also plays a significant role in traditional culinary practices and industrial beverage fermentation. Its nutritional value enhances health foods and baby food formulations. Additionally, it is utilized in the production of biodegradable plastics, adhesives, and coatings, contributing to sustainable packaging materials.

Graphical Abstract