Extrusion cooking has been extensively used toproduce variety of foods like ready to eatbreakfast cereals, baby foods, snack foods, etc. Taking rice flour as the base ingredient, two locally available tuberous root ve...Extrusion cooking has been extensively used toproduce variety of foods like ready to eatbreakfast cereals, baby foods, snack foods, etc. Taking rice flour as the base ingredient, two locally available tuberous root vegetables, greater yam(Dioscoreaalata) and sweet potato (Ipomoeabatatas) were used in this study for the development of ready-to-eat breakfast products in asingle screw extruder. During extrusion cooking, the screw speeds ranged from 132 to 468 rpm and the barrel temperatures ranged from 103°C to 137°C. The extrudates were then analyzed for various physical and physicochemical properties. Optimization was done following ResponseSurface Methodology (RSM) using CentralComposite Design. Using screw speed, barrel temperature and feed composition as the three independent variables, the three responses taken were bulk density, expansion index and breaking strength. The optimized conditions wereused for developing 3 new products one of which alsocontained tomato pulp powder. The productswere analyzed for their physical, proximate, sensoryand antioxidant properties. There was significantcolour change in all the three samples as indicated by total colour change (ΔE). Texture analysis of the extrudate samples showed hardness values ranging from 28.68 N to 47.57 N. Amylose content was found to be 15.3% in rice-sweet potato extrudate, 14.7% in rice-yam extrudate and 18.2% in rice-sweet potato-tomato extrudate. The antioxidant profile of the extrudates studiedthrough DPPH (2,2-diphenyl-picryhydrazyl)scavenging activity and FRAP (ferric reducing antioxidant property) showed that the antioxidant capacity in all the 3 extrudates was very low. Rice flour incorporated with sweet potato wasjudged the best on sensory evaluation. Thestudy has shown that both sweet potato and greater yam tubers can be commercially exploited for the development of ready-to-eat (RTE) products.展开更多
The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (<i><span style="font-family:Verdana;">Pleurotus</span></i><span style="font-family...The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (<i><span style="font-family:Verdana;">Pleurotus</span></i><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">sajor-caju</span></i><span style="font-family:Verdana;">). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were evaluated. The results revealed that both hot air dried (HD) and freeze dried (FD) mushroom powder contained a higher amount of protein, fat, ash and fiber ontent compared with wheat flour used in cake, but the carbohydrate and moisture content showed the reverse trend. The study also found that increasing the level of fortification from 0% to 12% mushroom powder also increased the protein, fat, ash, and fiber content in the cake. FD mushroom powder significantly (p ≤ 0.05) recorded the highest protein (11.72% - 15.16%), fat (20.01% - 21.9%), ash (1.75% - 1.92%), and fiber (1.39% - 1.74%) with increasing the level of supplementation from 5%</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">12%. In contrast, carbohydrate content of cake decreased from 34.13% - 31.15% with increasing the level of FD mushroom from 5% - 12%. Also</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> the volume and weight of the cake with FD mushroom were higher compared to HD and control sample. The results of sensory evaluation indicated that sponge cake with 10% FD oyster mushroom was rated the most acceptable after the control.</span>展开更多
This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (</span><i style="font-family:"white-space:normal;"><sp...This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (</span><i style="font-family:"white-space:normal;"><span style="font-family:Verdana;">Phaseolus</span></i><span style="font-family:"white-space:normal;"><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">vulgaris</span></i></span><span style="font-family:Verdana;">) powder. Proximate compositions, total phenol content, antioxidant activity, and functional properties of red kidney bean (RKB) powder were studied before and after the incorporation of red kidney bean in the biscuits. The bean powder was mixed with wheat flour at a level of 0% as control, 10%, 20%, and 30% during dough preparation. Results revealed that RKB powder is a rich source of protein (26.25%) together with carbohydrate (59.7%), fat (2.4%), and ash (3.27%). The total phenolic content of bean powder was 14.15 mg GAE/g. Kidney bean powder showed good functional properties including water absorption capacity (149.7%), oil holding capacity (99.54%), swelling capacity (4.6%), and bulk density of 0.74 g/ml. After increasing the percentage of RKB with control, there were significant increases (p < 0.05) in the levels of protein, moisture, ash, fat, while carbohydrate content and total gross energy decreased significantly. Investigation of total phenolic content showed the increasing trend with the higher RKB fortification, which amounted to 10.31 mg GAE/g for control and 12.50 mg GAE/g for 30% RKB. DPPH radical scavenging activity was investigated for all the samples at five different concentrations. As there was an increase in the percentage of RKB and concentration of the samples, the antioxidant activity also increased significantly (p < 0.05), where IC50 value decreased from 0.0228 mg/ml for control to 0.0289 mg/ml for 10% RKB, followed by 20% and 30% RKB, respectively. In sensory test, the control cake secured the highest score in color, flavor, texture and overall acceptability followed by the cake incorporated with 10% freeze-dried mushroom powder.展开更多
Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with ...Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.展开更多
Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice...Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.展开更多
Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interactio...Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.展开更多
Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><sp...Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.展开更多
With an aim of complete reuse and recycling of citrus by-products,this study investigated the pectin extraction from Citrus limetta peels employing the ultrasound-assisted extraction(UAE)technique.The extraction proce...With an aim of complete reuse and recycling of citrus by-products,this study investigated the pectin extraction from Citrus limetta peels employing the ultrasound-assisted extraction(UAE)technique.The extraction process was optimized using Box-Behnken Design and a maximum pectin yield of 28.82%was obtained under the optimal conditions of 40℃ temperature,37%amplitude,and 1.9 pH after 24 min sonication time,which was validated by the experimental results(28.73±0.12%).The pectin extracted under optimum conditions was characterized for its physicochemical,antioxidant,functional,structural,thermal,apparent viscosity and was compared with commercial pectin.Both commercial(CP)and ultrasound extracted pectin(UAEP)were highly esterified with degree of esterification of 59.71±0.12%and 55.29±0.51%,respectively and methoxyl content of 7.06±0.10%and 7.19±0.15%,respectively.In addition,UAEP exhibited high antioxidant and similar water/oil holding capacities and emulsifying properties as compared to CP.XRD patterns of pectin samples suggested high crystallinity of UAEP than CP,SEM exhibited smoother surface of UAEP as compared to CP,and FT-IR spectra proved the presence of GalA units in both samples.The thermal analysis by DSC and TGA showed high thermal stability of UAEP than CP.A detailed comparative study on properties of ultrasound extracted pectin from C.limetta peels and commercial pectin confirmed that the extracted pectin was of good quality as can be potentially utilized as food ingredient in food sector.展开更多
The effect of microwave heating(450 W for 6 min),hydrothermal treatment(45℃ for 6,9,12 h)and their combination on antioxidant potential,anti-nutritional factors,and phenolic compounds of plum kernels were studied.Amy...The effect of microwave heating(450 W for 6 min),hydrothermal treatment(45℃ for 6,9,12 h)and their combination on antioxidant potential,anti-nutritional factors,and phenolic compounds of plum kernels were studied.Amygdalin and hydrocyanic acid content were reduced to undetectable amounts,while the phytic acid and tannins were reduced to 89.50 and 84.71%,respectively,when combined effects of microwave and hydrothermal(45℃ for 12 h)treatments were employed.Antioxidant activity and phenolic content were higher in microwave treated samples than hydrothermal and combined treatments.HPLC results revealed that combined treated samples have considerable amounts of phenolic compounds,particularly gallic acid,chlorogenic acid,(+)-catechin,syringic acid,rutin,3,4-dihydroxy benzoic acid,tannic acid,and quercetin.展开更多
The influence of pulsed light(PL)treatment and matrix pH was tested in the case of green table grape juice.Escherichia coli,Listeria monocytogenes,and Saccharomyces cerevisiae were inoculated into the table grape juic...The influence of pulsed light(PL)treatment and matrix pH was tested in the case of green table grape juice.Escherichia coli,Listeria monocytogenes,and Saccharomyces cerevisiae were inoculated into the table grape juices with matrix pH levels of 3.0,3.5,and 4.0.Further,the juice was treated at 378-3186 J/cm^(2).The Weibull model better explained the microbial inactivation data.The shape parameters(β)from the Weibull model for E.coli,L.monocytogenes,and S.cerevisiae are 0.95±0.02,0.55±0.04,and 0.40±0.03,respectively.A lesserδ-value(scale parameter in J/cm^(2))was obtained for each microorganism at a lower pH.PL exposure resulted in a lack of cell visibility,cell wall,and cell membrane disruption in bacterial cells.The inactivation of polyphenol oxidase(PPO),peroxidase(POD),and pectin methyl esterase(PME)was studied at an elevated fluence level of 1152-3186 J/cm^(2).Enzymes in the juice were less sensitive to PL than microorganisms.The enzyme inactivation of>90%was achieved at 3186 J/cm^(2);thus,the juice was adjudged as the microbially safe and enzymatically stable pasteurized sample.The PL-induced enzyme inactivation followed nth-order kinetics with an inactivation order(n)of 1.1,1.15,and 0.85 for PPO,POD,and PME,respectively.The enzyme inactivation rate was higher at a low pH.The PL-treated pasteurized juice at pH 3.5 showed the highest sensory acceptance(7.4 out of 9),with a minimal color change,a 7%loss in total phenolics,and a 12%loss in vitamin C and flavonoids.展开更多
Traditionally edible silkworm pupae abundantly available in North eastern region of India have a notable protein content and comprises vast scope of bioactive peptides with unrevealed possibilities.Therefore,in this s...Traditionally edible silkworm pupae abundantly available in North eastern region of India have a notable protein content and comprises vast scope of bioactive peptides with unrevealed possibilities.Therefore,in this study,peptides derived from Muga and Eri pupae with highest potential to inhibit ACE(Angiotensin converting enzyme)and scavenge free radicals have been characterized,followed by understanding molecular interaction mechanism behind inhibition action and anti-inflammatory potential in endothelial model.This study was proposed to generate most potent purified chromatography fractions comprising ACE-inhibitory peptides,identified to contain total 105 peptides in fraction F4 and 53 peptides in fraction F6,majorly acquired from haemolymph protein in pupae.96 peptides with length 5-12 amino acids were selected and exposed to peptide-ACE interaction by molecular docking and simulation.Among top 15 peptides,LTSDRDFYVSK,VIELPYGVENR and IYVSDQY acted as effective competitive ACE inhibitor,peptide QTLVPFMK indicated its non-competitive inhibition.Fraction F4 and F6 remarkably alleviated COX-2,iNOS expression along with NO release,IL-6(interleukin-6),IL-1β(interleukin-1 beta)and TNF-α(Tumor necrosis factor-alpha)generation.Additionally,peptide fractions showed significant potential to curb elevated free radical concentration and induced endoge-nous antioxidant enzymes expression.This conveyed that Muga and Eri pupae protein derived peptide fractions certainly carried an effective role in modulating the cross talk between ACE activity and inflammation mecha-nisms,supporting their therapeutic potency.展开更多
Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isola...Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isolated by aqueous two-phase extraction.The pigment betacyanin extracted from the dragon fruit peels,was encapsulated using the complex coacervation technique.For encapsulation,four distinct carrier agents,namely maltodextrin,gum arabic,xanthan gum,and gelatin were mixed with sodium alginate to form the wall materials.The betacyanin microcapsule using gum arabic as the wall material had the highest encapsulation efficiency(92.265%),followed by maltodextrin(88.365%),xanthan gum(84.655%),and gelatin(80.526%).The hygroscopicity,swelling index,and solubility of the formulated four betacyanin microcapsules were in the range of 7.581-9.462 g/100 g,120.155-153.545%,and 54.645-65.216%,respectively.The thermal stability of four microcapsules treated at 80◦C and pH 7 was revealed to have a half-life period of 55-110 min.The release behaviour of microcapsules in terms of betacyanin content in simulated gastric juice were fitted with Higuchi,Korsmeyer-Peppas,Weibull,and Peppas-Sahalin models.The findings support the concept that microencapsulation enables the formulation of a stable product containing functional components.展开更多
Resistance to chemical degradation,a melting point above body temperature,biodegradability,and generally regarded as safe status are prerequisites for a lipid matrix to produce nanostructured lipid carriers(NLC).This ...Resistance to chemical degradation,a melting point above body temperature,biodegradability,and generally regarded as safe status are prerequisites for a lipid matrix to produce nanostructured lipid carriers(NLC).This study aimed to evaluate the composition and physical and crystallization properties of lipid systems composed of fully hydrogenated soybean oil(FHSO)and high oleic sunflower oil(HOSO).The lipid systems were charac-terized by their composition in fatty acids and triacylglycerol(TAG),thermal behavior during melting and crystallization,solid fat content(SFC),microscopical features,and polymorphism.Elevated HOSO in lipid sys-tems promoted an increase in unsaturated fatty acids(UFA)and di-and tri-unsaturated TAG,a reduction in SFC and in crystalized areas and variations in thermal behavior.Excepted lipid system 10:90 FHSO:HOSO(w/w),all systems exhibited polymorphic stabilization inβform after 60 days.Findings of the present study demonstrated that the raw materials are compatible for the formulation of NLC.展开更多
Fruits are a rich source of bioactive compounds and form a major component of the total horticultural produce.Unfortunately,fruit wastes that contains a wide range of bioactive compounds such as phenolics,minerals,die...Fruits are a rich source of bioactive compounds and form a major component of the total horticultural produce.Unfortunately,fruit wastes that contains a wide range of bioactive compounds such as phenolics,minerals,dietary fibre,vitamins,oils,and enzymes,to name a few,are discarded.The post-processing by-products of fruit processing industries include the peel,pomace,and seeds.Owing to the presence substantial contents of bioactive compounds,these fruit by-products have been explored for the recovery of bioactives using several extraction techniques.Amongst the various techniques studied for the extraction of bioactives,supercritical fluid extraction(SCFE)has captured the interest of researchers,mainly because it overcomes the limitations posed by conventional extraction methods.This review discusses SCFE as a green technique for the extraction of bioactives(polyphenols,vitamins,pigments and fatty acids)from fruit wastes,and factors that affect SCFE therefrom.Furthermore,the bioactivities of these components such as anti-diabetic,anti-oxidants,anti-inflammatory,anti-microbial,anti-cancer,cardioprotective,and neuroprotective agents have been highlighted.Lastly,future prospects of using SCFE for ensuring optimal extraction of bioactives and their potential biological and food applications have been discussed.展开更多
COVID-19 has created a pandemic situation in the whole world.Controlling of COVID-19 spreading rate in the social environment is a challenge for all individuals.In the present study,simulation of the lockdown effect o...COVID-19 has created a pandemic situation in the whole world.Controlling of COVID-19 spreading rate in the social environment is a challenge for all individuals.In the present study,simulation of the lockdown effect on the COVID-19 spreading rate in India and mapping of its recovery percentage(until May 2020)were investigated.Investigation of the lockdown impact dependent on first order reaction kinetics demonstrated higher effect of lockdown 1 on controlling the COVID-19 spreading rate when contrasted with lockdown 2 and 3.Although decreasing trend was followed for the reaction rate constant of different lockdown stages,the distinction between the lockdown 2 and 3 was minimal.Mathematical and feed forward neural network(FFNN)approaches were applied for the simulation of COVID-19 spreading rate.In case of mathematical approach,exponential model indicated adequate performance for the prediction of the spreading rate behavior.For the FFNN based modeling,1-5-1 was selected as the best architecture so as to predict adequate spreading rate for all the cases.The architecture also showed effective performance in order to forecast number of cases for next 14 days.The recovery percentage was modeled as a function of number of days with the assistance of polynomial fitting.Therefore,the investigation recommends proper social distancing and efficient management of corona virus in order to achieve higher decreasing trend of reaction rate constant and required recovery percentage for the stabilization of India.展开更多
Onion bulbs were stored at five different temperatures to know the storage behavior of onion bulbs. Indian red onion bulbs were kept without wrapping at ambient conditions (25℃ ± 3℃ and 75% RH) and within polye...Onion bulbs were stored at five different temperatures to know the storage behavior of onion bulbs. Indian red onion bulbs were kept without wrapping at ambient conditions (25℃ ± 3℃ and 75% RH) and within polyethylene pouch at 2.5℃, 6℃, 7℃ and 13℃ for 60 days of storage period. Weight loss, total soluble solids (TSS), number of sprouted and rotten bulbs were measured at an interval of 10 days throughout storage. The greatest decrease (23.25%) in weight was observed throughout storage for onions stored at ambient conditions. TSS was observed to increase in all samples until 40 days of storage and then decreased up to 60 days. Lowest TSS (14.89 ?Bx) was found in onion stored at ambient conditions at the end of storage. Maximum sprouted (67.25%) and rotten (17.78%) onions were observed for onions stored at 13℃, whereas minimum sprouted and rotten onions were found at 2.5℃ at 60 days of storage. Results also recommend lowest temperatures (2.5℃ - 6℃) for prolong storage life of onion with no detrimental effects.展开更多
This study investigated the effect of three carrier agents, viz. maltodextrin (MD), gum acacia (GA), and xanthan gum (XG), on three synbiotic legume-based beverages subjected to optimized spray-drying conditions. Seve...This study investigated the effect of three carrier agents, viz. maltodextrin (MD), gum acacia (GA), and xanthan gum (XG), on three synbiotic legume-based beverages subjected to optimized spray-drying conditions. Several characteristics of the encapsulated synbiotic powders were evaluated, including moisture content, bulk, and tapped density, dissolution encapsulation efficiency, flow properties, particle density, porosity, color, and powder yield. The survivability of probiotic bacteria Lacticaseibacillus casei ATCC 335 was also observed under gastric acid, bile salts, and simulated gastrointestinal tract. The results showed that while the higher powder yield (11–23%) was shown by MD-coated beverage powders, GA-coated beverage powders showed better encapsulation efficiency (79.9–89.3%) as well as lower moisture content values (<5%). Moreover, among all the samples, GA-coated kidney bean beverage (KB) powder showed the maximum probiotic survivability (>7 log CFU/mL) in the case of gastrointestinal simulation and under gastric acid and bile juice. The scanning electron microscopy also showed the desirable particle morphology and formation of microcapsules preserving the probiotic activity. The thermal properties of GA-coated KB powder showed the peak degradation temperature as 143.44℃, which suggested the use of appropriate drying temperatures for making stable encapsulated synbiotic powders. Thus, GA-coated KB powder holds the potential to be used as a functional food with synbiotic properties along with acceptable powder characteristics and maximum probiotic survivability.展开更多
文摘Extrusion cooking has been extensively used toproduce variety of foods like ready to eatbreakfast cereals, baby foods, snack foods, etc. Taking rice flour as the base ingredient, two locally available tuberous root vegetables, greater yam(Dioscoreaalata) and sweet potato (Ipomoeabatatas) were used in this study for the development of ready-to-eat breakfast products in asingle screw extruder. During extrusion cooking, the screw speeds ranged from 132 to 468 rpm and the barrel temperatures ranged from 103°C to 137°C. The extrudates were then analyzed for various physical and physicochemical properties. Optimization was done following ResponseSurface Methodology (RSM) using CentralComposite Design. Using screw speed, barrel temperature and feed composition as the three independent variables, the three responses taken were bulk density, expansion index and breaking strength. The optimized conditions wereused for developing 3 new products one of which alsocontained tomato pulp powder. The productswere analyzed for their physical, proximate, sensoryand antioxidant properties. There was significantcolour change in all the three samples as indicated by total colour change (ΔE). Texture analysis of the extrudate samples showed hardness values ranging from 28.68 N to 47.57 N. Amylose content was found to be 15.3% in rice-sweet potato extrudate, 14.7% in rice-yam extrudate and 18.2% in rice-sweet potato-tomato extrudate. The antioxidant profile of the extrudates studiedthrough DPPH (2,2-diphenyl-picryhydrazyl)scavenging activity and FRAP (ferric reducing antioxidant property) showed that the antioxidant capacity in all the 3 extrudates was very low. Rice flour incorporated with sweet potato wasjudged the best on sensory evaluation. Thestudy has shown that both sweet potato and greater yam tubers can be commercially exploited for the development of ready-to-eat (RTE) products.
文摘The study was aimed to enhance the nutritional quality of sponge cakes with oyster mushroom (<i><span style="font-family:Verdana;">Pleurotus</span></i><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">sajor-caju</span></i><span style="font-family:Verdana;">). In this study, the physicochemical, functional, and sensory properties of cake supplemented with five different levels of mushroom powder (0 as control, 5%, 7%, 10%, and 12%) were evaluated. The results revealed that both hot air dried (HD) and freeze dried (FD) mushroom powder contained a higher amount of protein, fat, ash and fiber ontent compared with wheat flour used in cake, but the carbohydrate and moisture content showed the reverse trend. The study also found that increasing the level of fortification from 0% to 12% mushroom powder also increased the protein, fat, ash, and fiber content in the cake. FD mushroom powder significantly (p ≤ 0.05) recorded the highest protein (11.72% - 15.16%), fat (20.01% - 21.9%), ash (1.75% - 1.92%), and fiber (1.39% - 1.74%) with increasing the level of supplementation from 5%</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;"> </span><span style="font-family:Verdana;">12%. In contrast, carbohydrate content of cake decreased from 34.13% - 31.15% with increasing the level of FD mushroom from 5% - 12%. Also</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> the volume and weight of the cake with FD mushroom were higher compared to HD and control sample. The results of sensory evaluation indicated that sponge cake with 10% FD oyster mushroom was rated the most acceptable after the control.</span>
文摘This research was aimed to study the physicochemical properties and antioxidant activity of biscuits fortified with red kidney bean (</span><i style="font-family:"white-space:normal;"><span style="font-family:Verdana;">Phaseolus</span></i><span style="font-family:"white-space:normal;"><span style="font-family:Verdana;"> </span><i><span style="font-family:Verdana;">vulgaris</span></i></span><span style="font-family:Verdana;">) powder. Proximate compositions, total phenol content, antioxidant activity, and functional properties of red kidney bean (RKB) powder were studied before and after the incorporation of red kidney bean in the biscuits. The bean powder was mixed with wheat flour at a level of 0% as control, 10%, 20%, and 30% during dough preparation. Results revealed that RKB powder is a rich source of protein (26.25%) together with carbohydrate (59.7%), fat (2.4%), and ash (3.27%). The total phenolic content of bean powder was 14.15 mg GAE/g. Kidney bean powder showed good functional properties including water absorption capacity (149.7%), oil holding capacity (99.54%), swelling capacity (4.6%), and bulk density of 0.74 g/ml. After increasing the percentage of RKB with control, there were significant increases (p < 0.05) in the levels of protein, moisture, ash, fat, while carbohydrate content and total gross energy decreased significantly. Investigation of total phenolic content showed the increasing trend with the higher RKB fortification, which amounted to 10.31 mg GAE/g for control and 12.50 mg GAE/g for 30% RKB. DPPH radical scavenging activity was investigated for all the samples at five different concentrations. As there was an increase in the percentage of RKB and concentration of the samples, the antioxidant activity also increased significantly (p < 0.05), where IC50 value decreased from 0.0228 mg/ml for control to 0.0289 mg/ml for 10% RKB, followed by 20% and 30% RKB, respectively. In sensory test, the control cake secured the highest score in color, flavor, texture and overall acceptability followed by the cake incorporated with 10% freeze-dried mushroom powder.
文摘Development of a controlled atmosphere (CA) plant and shelf-life of fresh tomatoes at different storage conditions were studied in this research. The controlled chamber (4.5' × 4.5' × 4.5') with supplement of 1% L-ascorbic acid as antioxidant source was constructed using locally available materials. Fresh tomatoes were kept with wrapping by low density polyethylene under refrigerated and CA storage conditions. The maximum shelf-life of fresh tomato was 42 days under CA condition and followed by 35 days in refrigeration condition. Though initial cost of controlled atmosphere was high but it resulted in maximum shelf life of tomato. However, CA condition retained the physiological changes namely, color change, TSS, and weight loss of fresh tomatoes than that of stored in refrigerated condition. From nutritional point of view, it was concluded that developed CA plant could be used to extend the shelf-life of fresh tomatoes with minimum physico-chemical changes throughout the storage period.
基金the Council of Scientific and Industrial Research, New Delhi for awarding Senior Research Fellowship to carry out this research
文摘Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.
文摘Maintaining the viability of probiotic microorganisms from production to consumption has long been a technological challenge for the food industry. The objectives of this study were to evaluate the in vitro interaction between Lactobacillus acidophilus La-5 and Williopsis saturnus var. suaveolens and the effect of this yeast on acidification kinetics, viability ofLactobacillus acidophilus and post-acidification in fermented milk during refrigerated storage at 5℃. The in vitro study showed a positive interaction between the acid cell free-supernatant （CFS） ofprobiotic bacteria La-5 and the yeast. The addition of W. saturnus var. suaveolens increased the fermentation time due to consumption of the organic acids produced by L. acidophilus. During the refrigerated storage of the samples, the presence of the yeast increased the viability of L. acidophilus and reduced post-acidification. However, the mechanism of such interaction of bacteria and yeast is not fully understood.
文摘Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.
基金support was provided from Indian Council of Medical Research(ICMR),New Delhi,India(ICMR Ref.Letter No.3/1/2/181/2020-(Nut)).
文摘With an aim of complete reuse and recycling of citrus by-products,this study investigated the pectin extraction from Citrus limetta peels employing the ultrasound-assisted extraction(UAE)technique.The extraction process was optimized using Box-Behnken Design and a maximum pectin yield of 28.82%was obtained under the optimal conditions of 40℃ temperature,37%amplitude,and 1.9 pH after 24 min sonication time,which was validated by the experimental results(28.73±0.12%).The pectin extracted under optimum conditions was characterized for its physicochemical,antioxidant,functional,structural,thermal,apparent viscosity and was compared with commercial pectin.Both commercial(CP)and ultrasound extracted pectin(UAEP)were highly esterified with degree of esterification of 59.71±0.12%and 55.29±0.51%,respectively and methoxyl content of 7.06±0.10%and 7.19±0.15%,respectively.In addition,UAEP exhibited high antioxidant and similar water/oil holding capacities and emulsifying properties as compared to CP.XRD patterns of pectin samples suggested high crystallinity of UAEP than CP,SEM exhibited smoother surface of UAEP as compared to CP,and FT-IR spectra proved the presence of GalA units in both samples.The thermal analysis by DSC and TGA showed high thermal stability of UAEP than CP.A detailed comparative study on properties of ultrasound extracted pectin from C.limetta peels and commercial pectin confirmed that the extracted pectin was of good quality as can be potentially utilized as food ingredient in food sector.
基金This research was funded by the Indian Council of Medical Research(ICMR),Ministry of Health and Family Welfare,Government of India under the project(IRIS No.2019-5058).The authors express their profound gratitude and sincere appreciation to the ICMR for financial support to this study.
文摘The effect of microwave heating(450 W for 6 min),hydrothermal treatment(45℃ for 6,9,12 h)and their combination on antioxidant potential,anti-nutritional factors,and phenolic compounds of plum kernels were studied.Amygdalin and hydrocyanic acid content were reduced to undetectable amounts,while the phytic acid and tannins were reduced to 89.50 and 84.71%,respectively,when combined effects of microwave and hydrothermal(45℃ for 12 h)treatments were employed.Antioxidant activity and phenolic content were higher in microwave treated samples than hydrothermal and combined treatments.HPLC results revealed that combined treated samples have considerable amounts of phenolic compounds,particularly gallic acid,chlorogenic acid,(+)-catechin,syringic acid,rutin,3,4-dihydroxy benzoic acid,tannic acid,and quercetin.
基金funded by the Department of Biotechnology,Government of India,under grant number BT/HRD/01/05/2020.
文摘The influence of pulsed light(PL)treatment and matrix pH was tested in the case of green table grape juice.Escherichia coli,Listeria monocytogenes,and Saccharomyces cerevisiae were inoculated into the table grape juices with matrix pH levels of 3.0,3.5,and 4.0.Further,the juice was treated at 378-3186 J/cm^(2).The Weibull model better explained the microbial inactivation data.The shape parameters(β)from the Weibull model for E.coli,L.monocytogenes,and S.cerevisiae are 0.95±0.02,0.55±0.04,and 0.40±0.03,respectively.A lesserδ-value(scale parameter in J/cm^(2))was obtained for each microorganism at a lower pH.PL exposure resulted in a lack of cell visibility,cell wall,and cell membrane disruption in bacterial cells.The inactivation of polyphenol oxidase(PPO),peroxidase(POD),and pectin methyl esterase(PME)was studied at an elevated fluence level of 1152-3186 J/cm^(2).Enzymes in the juice were less sensitive to PL than microorganisms.The enzyme inactivation of>90%was achieved at 3186 J/cm^(2);thus,the juice was adjudged as the microbially safe and enzymatically stable pasteurized sample.The PL-induced enzyme inactivation followed nth-order kinetics with an inactivation order(n)of 1.1,1.15,and 0.85 for PPO,POD,and PME,respectively.The enzyme inactivation rate was higher at a low pH.The PL-treated pasteurized juice at pH 3.5 showed the highest sensory acceptance(7.4 out of 9),with a minimal color change,a 7%loss in total phenolics,and a 12%loss in vitamin C and flavonoids.
文摘Traditionally edible silkworm pupae abundantly available in North eastern region of India have a notable protein content and comprises vast scope of bioactive peptides with unrevealed possibilities.Therefore,in this study,peptides derived from Muga and Eri pupae with highest potential to inhibit ACE(Angiotensin converting enzyme)and scavenge free radicals have been characterized,followed by understanding molecular interaction mechanism behind inhibition action and anti-inflammatory potential in endothelial model.This study was proposed to generate most potent purified chromatography fractions comprising ACE-inhibitory peptides,identified to contain total 105 peptides in fraction F4 and 53 peptides in fraction F6,majorly acquired from haemolymph protein in pupae.96 peptides with length 5-12 amino acids were selected and exposed to peptide-ACE interaction by molecular docking and simulation.Among top 15 peptides,LTSDRDFYVSK,VIELPYGVENR and IYVSDQY acted as effective competitive ACE inhibitor,peptide QTLVPFMK indicated its non-competitive inhibition.Fraction F4 and F6 remarkably alleviated COX-2,iNOS expression along with NO release,IL-6(interleukin-6),IL-1β(interleukin-1 beta)and TNF-α(Tumor necrosis factor-alpha)generation.Additionally,peptide fractions showed significant potential to curb elevated free radical concentration and induced endoge-nous antioxidant enzymes expression.This conveyed that Muga and Eri pupae protein derived peptide fractions certainly carried an effective role in modulating the cross talk between ACE activity and inflammation mecha-nisms,supporting their therapeutic potency.
文摘Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isolated by aqueous two-phase extraction.The pigment betacyanin extracted from the dragon fruit peels,was encapsulated using the complex coacervation technique.For encapsulation,four distinct carrier agents,namely maltodextrin,gum arabic,xanthan gum,and gelatin were mixed with sodium alginate to form the wall materials.The betacyanin microcapsule using gum arabic as the wall material had the highest encapsulation efficiency(92.265%),followed by maltodextrin(88.365%),xanthan gum(84.655%),and gelatin(80.526%).The hygroscopicity,swelling index,and solubility of the formulated four betacyanin microcapsules were in the range of 7.581-9.462 g/100 g,120.155-153.545%,and 54.645-65.216%,respectively.The thermal stability of four microcapsules treated at 80◦C and pH 7 was revealed to have a half-life period of 55-110 min.The release behaviour of microcapsules in terms of betacyanin content in simulated gastric juice were fitted with Higuchi,Korsmeyer-Peppas,Weibull,and Peppas-Sahalin models.The findings support the concept that microencapsulation enables the formulation of a stable product containing functional components.
基金grateful to the Coordination for the Improvement of Higher Education Personnel(Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-CAPES)for the financial support(Financial code 001)Fernanda Luisa Lüdtke thanks São Paulo Research Foundation(grants#18/03172-0,#19/05176-6,#16/11261-8 and#19/27354-3,Fundação de AmparoàPesquisa do Estado de São Paulo-FAPESP)+1 种基金Ana Paula Badan Ribeiro thanks the National Council for Scientific and Technological Development(Conselho Nacional de Desenvolvimento Científico e Tecnológico-CNPq)for the productivity grant(#303429/2018-6)Lisandro Pavie Cardoso thanks the National Council for Sci-entific and Technological Development(Conselho Nacional de Desenvol-vimento Científico e Tecnológico-CNPq)for financial support(grant#302626/2016-6)。
文摘Resistance to chemical degradation,a melting point above body temperature,biodegradability,and generally regarded as safe status are prerequisites for a lipid matrix to produce nanostructured lipid carriers(NLC).This study aimed to evaluate the composition and physical and crystallization properties of lipid systems composed of fully hydrogenated soybean oil(FHSO)and high oleic sunflower oil(HOSO).The lipid systems were charac-terized by their composition in fatty acids and triacylglycerol(TAG),thermal behavior during melting and crystallization,solid fat content(SFC),microscopical features,and polymorphism.Elevated HOSO in lipid sys-tems promoted an increase in unsaturated fatty acids(UFA)and di-and tri-unsaturated TAG,a reduction in SFC and in crystalized areas and variations in thermal behavior.Excepted lipid system 10:90 FHSO:HOSO(w/w),all systems exhibited polymorphic stabilization inβform after 60 days.Findings of the present study demonstrated that the raw materials are compatible for the formulation of NLC.
文摘Fruits are a rich source of bioactive compounds and form a major component of the total horticultural produce.Unfortunately,fruit wastes that contains a wide range of bioactive compounds such as phenolics,minerals,dietary fibre,vitamins,oils,and enzymes,to name a few,are discarded.The post-processing by-products of fruit processing industries include the peel,pomace,and seeds.Owing to the presence substantial contents of bioactive compounds,these fruit by-products have been explored for the recovery of bioactives using several extraction techniques.Amongst the various techniques studied for the extraction of bioactives,supercritical fluid extraction(SCFE)has captured the interest of researchers,mainly because it overcomes the limitations posed by conventional extraction methods.This review discusses SCFE as a green technique for the extraction of bioactives(polyphenols,vitamins,pigments and fatty acids)from fruit wastes,and factors that affect SCFE therefrom.Furthermore,the bioactivities of these components such as anti-diabetic,anti-oxidants,anti-inflammatory,anti-microbial,anti-cancer,cardioprotective,and neuroprotective agents have been highlighted.Lastly,future prospects of using SCFE for ensuring optimal extraction of bioactives and their potential biological and food applications have been discussed.
文摘COVID-19 has created a pandemic situation in the whole world.Controlling of COVID-19 spreading rate in the social environment is a challenge for all individuals.In the present study,simulation of the lockdown effect on the COVID-19 spreading rate in India and mapping of its recovery percentage(until May 2020)were investigated.Investigation of the lockdown impact dependent on first order reaction kinetics demonstrated higher effect of lockdown 1 on controlling the COVID-19 spreading rate when contrasted with lockdown 2 and 3.Although decreasing trend was followed for the reaction rate constant of different lockdown stages,the distinction between the lockdown 2 and 3 was minimal.Mathematical and feed forward neural network(FFNN)approaches were applied for the simulation of COVID-19 spreading rate.In case of mathematical approach,exponential model indicated adequate performance for the prediction of the spreading rate behavior.For the FFNN based modeling,1-5-1 was selected as the best architecture so as to predict adequate spreading rate for all the cases.The architecture also showed effective performance in order to forecast number of cases for next 14 days.The recovery percentage was modeled as a function of number of days with the assistance of polynomial fitting.Therefore,the investigation recommends proper social distancing and efficient management of corona virus in order to achieve higher decreasing trend of reaction rate constant and required recovery percentage for the stabilization of India.
文摘Onion bulbs were stored at five different temperatures to know the storage behavior of onion bulbs. Indian red onion bulbs were kept without wrapping at ambient conditions (25℃ ± 3℃ and 75% RH) and within polyethylene pouch at 2.5℃, 6℃, 7℃ and 13℃ for 60 days of storage period. Weight loss, total soluble solids (TSS), number of sprouted and rotten bulbs were measured at an interval of 10 days throughout storage. The greatest decrease (23.25%) in weight was observed throughout storage for onions stored at ambient conditions. TSS was observed to increase in all samples until 40 days of storage and then decreased up to 60 days. Lowest TSS (14.89 ?Bx) was found in onion stored at ambient conditions at the end of storage. Maximum sprouted (67.25%) and rotten (17.78%) onions were observed for onions stored at 13℃, whereas minimum sprouted and rotten onions were found at 2.5℃ at 60 days of storage. Results also recommend lowest temperatures (2.5℃ - 6℃) for prolong storage life of onion with no detrimental effects.
基金S. Chaturvedi wants to thank the National Doctoral Fellowship scheme under the All-India Council for Technical Education, Government of India, for providing fellowship during the research.
文摘This study investigated the effect of three carrier agents, viz. maltodextrin (MD), gum acacia (GA), and xanthan gum (XG), on three synbiotic legume-based beverages subjected to optimized spray-drying conditions. Several characteristics of the encapsulated synbiotic powders were evaluated, including moisture content, bulk, and tapped density, dissolution encapsulation efficiency, flow properties, particle density, porosity, color, and powder yield. The survivability of probiotic bacteria Lacticaseibacillus casei ATCC 335 was also observed under gastric acid, bile salts, and simulated gastrointestinal tract. The results showed that while the higher powder yield (11–23%) was shown by MD-coated beverage powders, GA-coated beverage powders showed better encapsulation efficiency (79.9–89.3%) as well as lower moisture content values (<5%). Moreover, among all the samples, GA-coated kidney bean beverage (KB) powder showed the maximum probiotic survivability (>7 log CFU/mL) in the case of gastrointestinal simulation and under gastric acid and bile juice. The scanning electron microscopy also showed the desirable particle morphology and formation of microcapsules preserving the probiotic activity. The thermal properties of GA-coated KB powder showed the peak degradation temperature as 143.44℃, which suggested the use of appropriate drying temperatures for making stable encapsulated synbiotic powders. Thus, GA-coated KB powder holds the potential to be used as a functional food with synbiotic properties along with acceptable powder characteristics and maximum probiotic survivability.
