Research

Our team aims to explore the feasibility of creating alternative sources of protein from various sources such as rice protein, legumes, cereals, and insect protein. Through advanced protein modification methods, we aim to unlock new functionalities and applications for proteins.

Protein Fractionation

Our group is focused on both dry and wet fractionation of protein. Air classification and electrostatic separation are dry methods fractionate proteins from plant sources. This technique involves milling plant materials into fine flour, which is then separated into protein-rich and starch-rich fractions.

Wet extraction method of protein is the most widely used in the food industry. Our group focused on optimization of processed based on the functional and sensory properties of protein. In addition, we utilize different pre-and post- extraction treatment such as ultrasound, enzyme, and fermentation to produce high quality protein. These techniques produce protein isolates with superior functional properties like emulsification, gelation, and water-binding capacity, making them suitable for a wide range of food applications.

Protein Hydrolysis

Hydrolysis is process of unlocking the potentials of protein by improving both product development and bio- functional properties. Our group focuses on optimization of existing methods and development novel methods to hydrolyze plant and animal proteins. In addition, we identify novel applications of protein hydrolysates such as clean label ingredients, bio-pesticide, and biofertilizer.

Our team utilize non-thermal techniques for processing and utilizing of biopolymers and improving food safety. We are seeking to harness novel techniques such as cold plasma and ultrasound to create sustainable alternatives and drive forward eco-friendly food system.

Cold Plasma Application

Cold plasma technology is an emerging non-thermal method in the food industry, used to improve microbial food safety, modify food biopolymers, and reduce chemical residues and allergens, making food products safer for consumers. Additionally, cold plasma treatment can enhance food packaging by improving the adhesion properties of biodegradable films and coatings, contributing to more sustainable packaging solutions. Ongoing projects include improving the functional properties of proteins, developing food packaging films, and enhancing food safety.

Ultrasound Application

Ultrasound technology is another non-thermal process that enhances various food production and preservation methods while maintaining quality. This technique aids in the extraction of proteins, polysaccharides, and bioactive compounds, such as antioxidants and flavors, from plant materials, making the process more efficient and environmentally friendly. Additionally, ultrasound assists in the homogenization and emulsification of food products, improving texture and stability without thermal damage. Ongoing projects include improving the extraction and precipitation of proteins from cereals and pulses.

Our team is keen on developing novel applications such as plant-based dairy alternatives and biodegradable packaging to drive forward sustainable food systems. We are utilizing advanced techniques to improve both the quality and safety of the novel products.

Plant Based Dairy Alternative

Our team is dedicated to developing innovative plant-based dairy alternatives to meet the growing demand for sustainable and health-conscious food options. By leveraging sources such as rice, soy, pea, and coconuts, we aim to create plant-based cheese that offers a range of nutritional benefits while accommodating dietary restrictions like lactose intolerance and veganism. Our focus is on fortifying these alternatives with essential ingredients to ensure they match the nutritional profile of traditional dairy products.

Biodegradable Packaging

Our team also focuses on developing novel applications for biodegradable packaging, revolutionizing the way we approach sustainability in the packaging industry. By utilizing materials such as rice milling by products such rice bran, broken kernel, rice wax, we create packaging solutions that decompose naturally, reducing environmental pollution and reliance on traditional plastics. In addition, we utilize atmospheric cold plasma to reduce synthetic co-polymers chemicals and improve the mechanical strength of the films. These biodegradable alternatives are designed to maintain the functionality and durability of conventional packaging while offering a significantly lower environmental footprint. Our research focuses on enhancing the performance of these materials to ensure they meet industry standards for food safety, shelf life, and consumer convenience.

Publication

Peer-reviewed Journals

Published

  • Modupalli, N., Galib, R. M., Sen, R., Lafontaine, S., & Rahman, M. M. (2024). Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods. Journal of Cereal Science, Accepted.
  • Modupalli, N., & Rahman, M. M. (2024). Impact of non‐thermal plasma generated using air and nitrogen on functional properties of milk protein dispersions. Journal of Food Process Engineering, 47(7), e14680.
  • Rahman, M. M., Modupalli, N., & Lamsal, B. P. (2024). Physical modifications of plant protein and their impact on functionality. Functionality of Plant Proteins, 309-335.
  • Kabir, M. S., Wazed, M. A., Rahman, M. M., Akter, M. S., & Ahmed, M. (2024). Metabolomics of parboiled and non-parboiled rice on metabolites, antioxidant capacity, and minerals content in raw rice, cooked rice, and rice gruel. Journal of Food Measurement and Characterization, 1-10.
  • Rahman, M. M., Byanju, B., & Lamsal, B. P. (2024). Protein, lipid, and chitin fractions from insects: Method of extraction, functional properties, and potential applications. Critical Reviews in Food Science and Nutrition, 64(18), 6415-6431.

Under review

  • Modupalli, N., & Rahman, M. M. (2024). Enhancing the Bio-and Techno-Functional Properties of Food Proteins using Non-Thermal Plasma. Sustainable food proteins. Submitted.
  • Safwa, S. S., Modupalli, N., Galib, R. M., & Rahman, M. M. (2024). Multistage ultrasound-assisted fractionation of rice bran protein: A novel method to improve yield, functional properties, and nutritional profile. LWT Food Science & Technology, Submitted.
  • Dilip, D., Modupalli, N., Rahman, M. M., & Kariyat, R. (2024). Treating rice (Oryza sativa) with atmospheric cold plasma alters plant traits and negatively affects the growth and development of Fall armyworm (Spodoptera frugiperda). Scientific Reports. Submitted.

Posters

  • Galib, R. M., Modupalli, N., & Rahman, M. M. (May 20-21, 2024). Improve extraction yield and functional properties of rice bran protein by altering the extraction method. 2024 Industry Alliance Meeting, Fayetteville, Arkansas, USA.
  • Modupalli, N., Galib, R. M., & Rahman, M. M. (May 20-21, 2024). Study the Attributes of Arkansas Rice to Develop Plant Based Food Products. 2024 Industry Alliance Meeting, Fayetteville, Arkansas, USA.
  • Cangalaya, S., Modupalli, N., & Rahman, M. M. (July,19 2024). Improving in-vitro digestibility of food proteins using atmospheric cold plasma. F2OCUS REEU 2024, Fayetteville, Arkansas, USA.
  • Moreno, M., Modupalli, N., Chen, D., Walters, K. B., & Rahman, M. M. (July 19, 2024). Using Cold Plasma to Enhance Properties of Biopolymer Films. REEU 2024, Fayetteville, Arkansas, USA.
  • Galib, R. M., Modupalli, N., & Rahman, M. M. (July 14-17, 2024). Enhancing Rice Bran Protein Functional Properties Using Atmospheric Cold plasma. IFT FIRST-2024, Chicago, Illinois, USA.
  • Modupalli, N., & Rahman, M. M. (July 14-17, 2024). Impact of non-thermal plasma on functional properties of milk protein dispersions. IFT FIRST-2024, Chicago, Illinois, USA.
  • Dilip, D., Modupalli, N., Rahman, M. M., & Kariyat, R. (Feb 8, 2024). Exploring the potential of cold plasma as a pest management strategy. College of Agriculture Poster Networking Event, Gamma Sigma Delta, University of Arkansas. Fayetteville, Arkansas, USA.
  • Dilip, D., Modupalli, N., Rahman, M. M., & Kariyat, R. (May 20-21, 2024). Exploring the potential of cold plasma as a pest management strategy. 2024 Industry Alliance Meeting, Fayetteville, Arkansas, USA.

Oral presentations

  • Rahman, M. M. (February 27-28, 2023). Exploring the impact of various extraction methods and non-thermal plasma on rice protein quality. NC213 The U.S. Quality Grains Research Consortium, Kansas City, MO, USA.
  • Rahman, M. M. (May 20-21, 2024). Rice’s role in ingredient and alternative protein domains: R&D. 2024 Industry Alliance Meeting Fayetteville Arkansas, USA.
  • Rahman, M. M. (April 28 – May 1, 2024). Impact of alkaline-acid extraction followed by isoelectric-heat precipitation and non-thermal plasma on rice protein structure and functions.  2024 AOCS Annual meeting, Montreal, Canada.
  • Rahman, M. M. (Jun 5-8, 2024). Enhancing the yield, functional properties, and quality of rice bran protein through innovative extraction techniques. International Temperate rice Conference, New Orleans, LA, USA.
  • Rahman, M. M. (August 26-28, 2024). Ultrasound-assisted fractionation of rice bran protein: Impact on yield and functionality. Conference of Food Engineering, Seattle, Washington, USA.