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Microplastics in our diet: A review of food source contamination
No full textMicroplastics and Nanoplastics (MNPs) are particles arising from the intentional synthesis or unintentional
degradation of plastic. They are widespread contaminants in diverse environments - from deep oceans to the
human body. These particles could enter humans via inhalation, water, or food. Despite a decade of research on
detecting MNPs in food, there is an incomplete understanding of the source of MNPs, their quantities and
behaviour in food, and the total exposure to humans. This review examines studies on MNPs detected in foods
(sans seafood), highlighting their presence in terrestrial and processed food sources. It elaborates on the diversity
of data reported and its inconsistencies, challenges in the methodology, recent developments and progress, and
key future directions. Detection of MNPs in critical routes is the first step in understanding the extent of MNP
exposure and toxicity to humans. This is essential for developing effective interventions and food safety and
health policies
Developmental Studies on AuNP/GNP/MWCNT/Chit/GCE Nanocomposite Electrochemical Sensor for Phytic Acid
No full textFormulation of Low Sugar, High Moisture Food Product from Amla Puree and Its Quality Evaluation
No full textOptimization of morin-cyclodextrin inclusion complexes prepared by freeze-drying for improved aqueous solubility and antioxidant activity
No full textPectin extraction from orange peel using chimeric enzymes: Application in development of biodegradable film rich in probiotics & bioactives
No full text
Process Standardization of Aqueous Ozone Treatment for Production of Microbiologically Safe and Sensorially Acceptable Chicken Meat
No full textNutritional characterization and discrimination of linseed varieties using multivariate statistical analysis
No full textThis study provides a comparative analysis of linseed varieties, specifically examining two high-yielding varieties
(DLV6 and DLV7) alongside a local variety (BL) focusing on their nutritional attributes. DLV6 and DLV7
demonstrated superior physico-chemical properties and bioactive compounds, such as dietary fiber (34.59 %
-40.61 %), secoisolariciresinol diglucoside (19.24–24.92 mg/g) and diverse phenolic compounds. Fatty acid
compositional analyses revealed that DLV6 exhibited exceptional lipid health indices such as total unsaturated
fatty acids (87.46 %), MUFA/PUFA ratio (0.38), PUFA/SFA (5.02), oleic desaturation ratio (0.43), atherogenicity
index (0.14), thrombogenicity index (0.07), oxidability (12.38), hypocholesterolemic/hypercholesterolemic
index (12.09) and peroxidisability index (113.62). To highlight differences in the nutritional composition of
linseed varieties, multivariate statistical analyses including principal component analysis (PCA), hierarchical
clustering and correlation analysis were carried out. PCA accounted for 100 % of the total variability, with two
components explaining 64.23 % and 35.77 % variance, respectively. High yielding varieties were positioned at
higher positive end and were distinct from the local variety. These analyses confirm that high yielding varieties
outperformed the local variety in all nutritional metrics, underscoring their potential as nutrient-dense choices
for balanced diets
Solvent-free crystallization process for fractionating medium-chain triacylglycerols in virgin coconut oil and ghee
No full textMedium chain triacylglycerols (MCTs) are valued for their health benefits due to their rapid metabolism and
therapeutic potential. This study optimized a solvent-free crystallization process to enrich MCTs in the olein
fractions of virgin coconut oil (VCO) and ghee. The effects of crystallization parameters, including mixing profile,
cooling rate, crystallization temperature, and two-stage fractionation, were evaluated. Rotation during crystal-
lization significantly enriched medium chain fatty acids (MCFAs) (63.97 ± 0.76 %) in VCO olein. A cooling rate
of 0.10 ◦C/min enriched higher MCTs (13.92 %) and MCFAs (4.57 %). Optimal crystallization temperatures were
found to be 15◦C for VCO and 25◦C for ghee. Two-stage crystallization further enhanced enrichment, increasing
MCT content in VCO and ghee olein-olein fractions by 15.95 % and 23.61 %, respectively. Differential scanning
calorimetry showed lower melting and crystallization temperatures for olein fractions, which were consistent
with altered triacylglycerol profiles. Physicochemical properties (specific gravity, refractive index, and saponi-
fication value) confirmed compositional modifications induced by fractionation. The findings highlighted
solvent-free crystallization as a sustainable and efficient method for producing MCT-enriched lipids with broader
applications in functional foods and nutraceuticals that require specific physicochemical properties. This
research also provided a foundation for future research on scale-up of solvent-free fractionation across various
edible oils and fats
Ultrasonication as a tool for extraction of pomegranate juice and its colorant anthocyanins: Effects on quality parameters
No full textPomegranate juice combined with pulp was subjected to sonication under varying processing conditions. A
ultrasonication of 20 kHz constant frequency, amplitude levels were ranging between 50 % and 100 %, pulse
patterns of 5 s on/5 s off, 3 s on/3 s off, and 1 s on/1 s off, and sonication durations ranged from 0 to 10 min. The
effect of ultrasonication on juice yield, anthocyanin content, color profile, browning index, and cloud value were
evaluated. The ultrasonication intensity and time has a useful influence on extraction yield of juice and an-
thocyanins for a limited time of 6 min. The juice yield was varied between 73.25 % and 75.90 %. The application
of ultrasonication increase the extraction yield of bioactive compounds anthocyanin, which was varied in be-
tween 117.86 and 135.16 mg L 1. The kinetics studies were performed for cloud value, browning index, color
density, polymeric color, and color index. The results showed there were an increasing influence of ultrasonic
intensity and time on color density, polymeric color, color index and browning index, and decreasing influence
on cloud value. This study confirmed that ultrasonication can be employed as an extraction technique for fruit
juices where anthocyanin and/or other nutritional compounds retention is desired