Effect of storage on resistant starch content and in vitro starch digestibility of some pressure‐cooked cereals and legumes commonly used in India

Resistant starch (RS) is that fraction of starch, which escapes enzymic hydrolysis in the small intestine and passes in the colon. Effect of storage time (12 and 24 h) and temperature (4 °C and 25 °C) was studied on RS content of the pressure‐cooked cereal and legume grains/seeds and their flours. RS content was observed to increase in the stored cereals and legumes, with more enhanced increase in the flour samples stored at refrigeration temperature for longer duration (41.4% in wheat flour and 85.4% in pea flour). Significant positive correlations were observed between RS content (4 °C, 24 h) and amylose (y = 0.388 × –5.948, r = 0.840, P ≤ 0.05, n = 7) as well as between % increase in insoluble dietary fibre content (4 °⁰C, 24 h) and amylose (y = 2.257 × –27.724, r = 0.971, P ≤ 0.05, n = 7). Reduced in vitro starch digestibility of the cooked/stored samples (4 °C, 24 h) was observed when compared to freshly cooked samples.     

Remote C-H bond activation/transformations: A continuous growing synthetic tool; Part II

The selective functionalization of inert C-H bonds is always challenging due to their abundance and large bond dissociation energies. Despite recent advancements, the engagement of inert building blocks for distant functionalization is the most appealing approach for the past decade for the construction of complex molecules. Along with the upsurge of proximal C-H bond activation methods, the presence of directing group or participation of ligand surmounts the challenge of regioselective remote C-H bond transformation. Remote C-H functionalization has emerged as an important tool for the direct synthesis of a variety of natural as well as pharmaceutical products. In this area, chemists are continuously designing and exploring new catalysts, ligands and directing group for the functionalization of C-H bonds which are beyond proximity. Earlier success in this area was limited to meta-position, but recently scientists have come out with new templates which can reach even para-position. The developed catalytic transformations provide access for production of a wide range of value-added products without using classical methods such as Friedel-Craft reactions, Heck coupling, etc., providing atom economical alternate and avoiding the toxic waste generation. On this topic, we have recently published a review article entitled “Distant C-H Activation/Functionalization: A New Horizon of Selectivity beyond Proximity” in the same journal, i.e., Catalysis Reviews: Science and Engineering, 2015, 57(3), 345. In continuation of this article, the present review article will cover the catalytic processes on the mentioned topic mainly developed from 2014 to 2017. The main focus will be on mechanistic pathways and the critical role of template as well as ligands. The purpose of this review is to highlight the recent advancements in remote C-H catalysis and a path ahead.     

Growth of Rhizobium leguminosarum on peat in rotating bioreactors

The legume inoculant Rhizobium leguminosarum was grown on peat in roller bottles and a rotating drum bioreactor. Growth conditions were first determined using experiments in roller bottles. The best growth rate and cell count were obtained with peat containing 40% moisture (wet basis) and a volume fraction of moist peat of 0.3 in the roller bottle bioreactors. A cell count of 1.3 to 1.9 × 10⁹ CFU/g was achieved in 4 d or less, from an initial inoculum of 10⁶ CFU/g. In a rotating drum bioreactor, the growth of R.leguminosarum on peat with sucrose as the main carbon source was completed after 4 d. The majority of growth was in the first 2 d, based on carbon dioxide evolution. These results showed that growth of R. leguminosarum was more rapid in the rotating drum than in bags of peat, due to enhanced oxygen transfer.     

Pasting,rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β-glucan concentrate

This study was aimed at evaluating the potential of barley β-glucan concentrates (native and partially hydrolyzed) in modifying the techno-functionality of rice flour dough. β-Glucan concentrate was partially hydrolyzed to obtain a low molecular weight polymer and their influence on the pasting, rheological, and thermal properties of rice dough were assessed. Hydration, thermal, and pasting properties were significantly modified with the added β-glucans. The rice dough supplemented with β-glucan concentrates showed improved viscoelastic and creep behavior and the effectiveness of β-glucans in imparting strength to rice dough depended on its molecular weight. Hydrolyzed β-glucan concentrates having low molecular weight increased dough elasticity to the greater extent in comparison to native β-glucan concentrates. The micrographs of supplemented dough showed a strong and dense network indicating improved structure and strength.     

Rapid casting of patterned vascular networks for perfusable engineered three-dimensional tissues

In the absence of perfusable vascular networks, three-dimensional (3D) engineered tissues densely populated with cells quickly develop a necrotic core. Yet the lack of a general approach to rapidly construct such networks remains a major challenge for 3D tissue culture. Here, we printed rigid 3D filament networks of carbohydrate glass, and used them as a cytocompatible sacrificial template in engineered tissues containing living cells to generate cylindrical networks that could be lined with endothelial cells and perfused with blood under high-pressure pulsatile flow. Because this simple vascular casting approach allows independent control of network geometry, endothelialization and extravascular tissue, it is compatible with a wide variety of cell types, synthetic and natural extracellular matrices, and crosslinking strategies. We also demonstrated that the perfused vascular channels sustained the metabolic function of primary rat hepatocytes in engineered tissue constructs that otherwise exhibited suppressed function in their core.     

Distant C-H Activation/Functionalization: A New Horizon of Selectivity Beyond Proximity

Activation/functionalization of inert C-H bond has undergone rapid growth in last decade and provides novel retro-synthetic disconnections for the synthesis of valuable molecules. The selectivity is often achieved by the use of directing group and is mainly limited to the proximal C-H bond. Initially, meta C-H activations were based on electronic or steric control and now it can be achieved by employing nitrile-based end-on-template as the directing group. The compilation of the remote C-H activation strategy will provide the useful linkage to the scientific community. This article is focused on recent progress in remote C-H activation, mechanistic understanding, and its applications in the field of total synthesis of targeted molecules.     

Delactosed permeate as a dairy processing co-product with major potential value: a review

Delactosed permeate (DLP) is the co-product generated during the separation of pre-crystallised lactose from milk and whey permeates. DLP production has grown with the increased production of high protein content ingredients such as whey protein concentrates and isolates. Although DLP is nutritionally rich, with approximately 0.5–1.5, 68–70, 9–10 and 8–9 g/100 g dry matter of protein, total sugars, total mineral and organic acids, respectively, it is still currently underutilised, mostly for animal feed or energy production. There are a number of novel, promising and sustainable DLP-derived food and non-food applications which are the subject of current research. Therefore, there exists the opportunity to exploit this dairy co-product in the development of new value-added ingredients. In this comprehensive review, DLP production, processing challenges and potential applications are discussed, along with identification and assessment of selected strategies for the valorisation of DLP.