Central Food Technological Research Institute
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Plant-Derived Nanovesicles from Soaked Rice Water: A Novel and Sustainable Platform for the Delivery of Natural Anti-Oxidant γ-Oryzanol
No full textGamma oryzanol (GO) is a natural anti-oxidant found in rice bran with potential
health benefits. Conventional isolation of GO from rice bran requires the use of non-
eco-friendly solvents such as acetone, ethyl acetate and hexane due to its low aqueous
solubility. Further, nanoencapsulation of GO is required for the enhancement of stability
and bioavailability. Plant-derived nanovesicles (PDNVs) are natural/intrinsic exosome-
mimetic vesicles isolated from edible plants using green methods. Washed/soaked rice
water (SRW) is often discarded as waste prior to cooking rice. However, traditional
knowledge indicates its health-promoting anti-oxidant benefit, probably contributed by the
presence of GO. Herein, for the first time, we isolated PDNVs from SRW by the cost-effective
Polyethylene glycol 6000(PEG) precipitation method and demonstrated the presence of
GO in PDNVs. In our initial screen, PDNVs were isolated from both rice grains (RGs) as
well as the SRW of four different rice varieties, in which we identified the copious presence
of GO in black RGs and brown SRW PDNVs. Both RG and SRW PDNVs were non-toxic
to keratinocytes. SRW PDNVs displayed distinct cellular uptake mechanisms compared
to RG PDNVs in human keratinocytes. Compared to native GO, brown SRW PDNVs
containing GO displayed superior anti-oxidant activity in HaCaT keratinocytes, likely due
to its enhanced cellular uptake. Overall, we describe here a waste-to-wealth green approach
using an economical PEG method for the extraction of GO in bioavailable form. Given
that oxidative stress is a driving factor for inflammation and related diseases, SRW PDNVs
provide an affordable natural formulation for the treatment of diseases with underlying
oxidative stress and inflammation
Nanoencapsulation of medicated ghee (Guggulu tiktaka ghritam) and its application in protein bar to enhance palatability
No full textGuggulu tiktaka gritham (GTG) is an ayurvedic formulation prepared using ghee (clarified butter). It is bitter with a
disagreeable taste, and consuming high amounts as a single dose is a negative factor for oral administration.
Nanoencapsulation of ayurvedic medicated ghee using a suitable water-soluble carrier is essential for absorption in the body
as nanometer particles have a high surface area and can mask the bitterness. Its incorporation in a protein bar can reduce
bitterness and enhance palatability. The oil-in-water emulsion technique was used to make GTG water-soluble, followed by
ultrasonication to reduce particle size. The nanoemulsion prepared was spray-dried to obtain a powder and incorporated in
the protein-rich pressed bar. Dynamic light scattering method and UV-VIS spectroscopy were used to ascertain particle size
and confirm the stability of GTG after nanoencapsulation. The sensory profile of native GTG, nanoencapsulated GTG
powder, and formulated protein bar were carried out. Nanoencapsulation of native GTG in a water-soluble carrier resulted in
particle sizes averaging 397 nm. The addition of emulsifiers and salt decreased the particle sizes to 240 nm.
Nanoencapsulation did not alter the chemical nature of native GTG, as evidenced by the absorbance observed in the 322-325
nm range. The sensory analysis showed that the nanoencapsulated GTG-incorporated protein bar was liked by 90% of the
population. The challenges/bitterness related to oral administration of ayurvedic GTG formulation were alleviated by
incorporating nanoencapsulated GTG into a protein bar, improving its palatability
Optimizing fatty acid composition in cookie formulation using vegetable oil blends: impacts on dough rheology, physical properties, and sensory qualities
No full textThis study explores the replacement of bakery fat (BF) with various vegetable oil blends into cookies, with a focus
on balancing the fatty acid composition to meet the WHO’s recommended ratio of saturated (SFA), monounsaturated
(MUFA), and polyunsaturated fatty acids (PUFA) at 1:1.5:1. 80% of Rice bran oil (RBO) was blended with 20% each of
soybean (SBO), sunflower (SFO), coconut (CO), and groundnut oils (GNO), replacing the traditional BF. Cookies were
evaluated based on their physical, sensory, and thermal properties. Proximate values, including moisture, fat, ash, and
protein, showed no significant differences between oil-blended and control cookies. Cookie thickness was consistent across
samples (11.8 mm to 12 mm), though a reduction in the spread ratio was noted with oil blends. Cookie hardness varied
significantly, with the control having 67.35 N and the highest values observed in the RBO: SBO (90.15 N) and RBO:
GNO (85.675 N) blends. Doughs prepared with oil blends exhibited higher hardness and gumminess, indicating firmer
textures. DSC analysis demonstrated that different oil blends of dough affected fat crystallization and melting behavior
in oil blend cookie dough. Among the blends, RBO: GNO had the closest ratio (1:1.6:1.2) to the recommended fatty
acid proportions, while RBO: SBO also matched the ideal ratio. FTIR analysis confirmed the functional properties of the
cookies, indicating healthier formulations without compromising sensory qualities. Hence, replacing traditional BFs with
RBO-based oil blends improved fatty acid profiles while maintaining cookie quality along with an added neutra incentive
Protective role of root-derived betulinic acid from Artocarpus heterophyllus against arsenic-induced neurotoxicity in Drosophila melanogaster
No full textExposure to arsenic (As) has several adverse health effects, including cognitive deficits in humans and animals. In
the present study, neuroprotective effect of Artocarpus heterophyllus root derived purified (98 %) betulinic acid
powder (BAP) was examined against As induced neurotoxicity in Drosophila melanogaster (Oregon K, wild type).
BAP was well characterized using HPTLC and LC-MS. Adult flies treated with As alone showed significant
behaviour deficits, enhanced oxidative stress, neurotoxicity, and mortality. Further, flies were co-fed with BAP
along with As (0.5 mM) for 7 days. As a result, BAP decreased the mortality rate in a concentration dependent
manner against As toxicity (36–77 %). Behavioural studies indicated that flies treated with BAP had an improved
locomotor phenotype and increased survival potential (18 days) for As induced flies. The biochemical analysis
revealed that BAP restored As induced elevation of oxidative markers in both head and body regions of flies. BAP
enhanced the activity of membrane-bound enzymes such as succinate dehydrogenase and NADH-cytochrome c
reductase. Additionally, it was found that BAP alleviated cholinergic disturbances and dopamine depletion,
which are associated with As and bring down abnormal brain architecture to normal. Overall, data suggests that
BAP may provide neuromodulatory effects against As-induced neurotoxicity by suppressing oxidative stress and
attenuating mitochondrial dysfunction
From synaptic dynamics to cognitive decline: Molecular insights into neuroplasticity
No full textNeuroplasticity, the nervous system’s ability to adapt its activity in response to internal and external stimuli. This
adaptability depends on activity-dependent mechanisms that alter the strength and efficiency of synaptic
transmission. The key processes include neurotransmitter release, calcium ion influx, magnesium ion removal
from N-methyl-D-aspartate (NMDA) receptors, trafficking of α-amino-3-hydroxy-5-methyl-4-isoxazole propionic
acid (AMPA) receptors, and complex intracellular signaling pathways. Glial cells and autophagic processes
further contribute to the maintenance and regulation of synaptic plasticity. These mechanisms are pivotal for
stabilizing synaptic connections and mitigating memory loss in neurological conditions such as Alzheimer’s
disease (AD). At the molecular level, synaptic plasticity involves an intricate network of proteins, receptors, and
post-translational modifications that interact within coordinated signaling pathways to ensure structural and
functional stability. Thus, any disruption in these mechanisms significantly contributes to the pathogenesis of
various neurological disorders, including schizophrenia, depression, AD, and dementia. In this review, we
explore the key molecular pathways that contribute to synaptic plasticity, ultimately aiming to understand
disease pathology and related key targets for therapeutic interventions and disease prevention
Frying Stability of Virgin Coconut Oil and Medium-Chain Triglyceride Blends: A Comparative Analysis
No full textThe study aims to evaluate the frying stability of blends of virgin coconut oil (VCO) and medium- chain triglycerides (MCTs)
to determine their suitability for frying applications. Frying effects on physico- chemical properties of VCO and VCO-MCT oil
blends (40:60, 50:50, and 60:40, v/v) were studied, comparing them to pure VCO. Frozen French fries were fried at a constant
temperature of 170°C ± 5°C, and this frying process was conducted 6 times continuously for a total duration of 6 h using the
same oil. The quality of the oil was evaluated through peroxide value, free fatty acid content, iodine value, anisidine value,
TOTOX value, moisture content, and smoke point. Fatty acid profile, total polar compounds, viscosity, color changes, triglyc-
eride species, and FTIR spectra were also analyzed. The oil quality deteriorated with each frying, and the 40:60 (VCO:MCT)
blend proved more stable. While fatty acid profile and triglyceride species remained stable, physical changes in color and
viscosity were observed. The study affirmed that blending MCTs with VCO improved frying performance. A 60% MCT oil
and 40% VCO blend is recommended for deep frying without foam formation, making it a healthy choice for various culinary
applications