Central Food Technological Research Institute
Central Food Technological Research Institute, New Delhi: ePrints@CFTRINot a member yet
18062 research outputs found
Sort by
From kitchen waste to sustainable material: The role of boiled rice water in biodegradable cutlery development
No full text
Formulation and Evaluation of Ginger (zerumbet and officinale) Oleoresin-based Sugar-free Jellies using β-cyclodextrin Encapsulation
No full text
Studies on the anti-inflammatory properties of Omega-3-rich chia seed oil and its value addition
No full textBiodegradable and antimicrobial edible films from methylcellulose, psyllium husk and Ocimum tenuiflorum essential oil
No full textThe proliferation of foodborne pathogens amplifies concerns over food safety and environmental sustainability,
posing significant risks to human health and necessitating eco-friendly packaging solutions. Herein, novel
antimicrobial, biodegradable films were developed from methylcellulose (MC), psyllium husk (PH) and Ocimum
tenuiflorum essential oil (OEO). The MC-PH/OEOx (x = 0, 2.5, 5.0, 7.5%) films were analyzed using spectral,
optical, morphological, and mechanical techniques. Fourier transform infrared spectroscopy confirmed molec-
ular interactions between OEO and the MC-PH/OEO0 films. Mechanical analysis showed that higher OEO con-
centrations increased elongation at the break while reducing tensile strength and Young’s modulus, thereby
enhancing film flexibility. Additionally, OEO reduced water vapor permeability and moisture content, signifi-
cantly improving barrier properties. The MC-PH/OEO7.5% film significantly inhibited Escherichia coli growth,
displayed robust antifungal activity, and exhibited potent antioxidant capabilities due to OEO bioactivity. These
enhanced physical and biological improvements render MC-PH with OEO a promising, sustainable, and natural
solution for food packaging applications
Boosting Curcumin Bioavailability: Unveiling the Potential of Sodium Caseinate Nanoparticle Microneedle Patches
No full textCurcumin is a well-known anti-obesity compound with limited clinical application due to its poor bioavailability at the target
site. Hence, we hypothesized that the curcumin sodium caseinate nanoparticles (CNC) loaded in microneedle patches (MNPs)
may improve curcumin bioavailability. The CNC were prepared with a microemulsion technique using clove oil, sodium casein-
ate to form nanoparticles and PEG 400 as a stabilizer and exhibited smaller particle size (100–250 nm) and polydispersity index
(0.201) with higher zeta potential (−45 mV) and entrapment efficiency (90%–95%). The CNC improved solubility, bioaccessibility
(7.2 fold) and bioavailability (2.6 fold) compared to native curcumin. Further, the CNC-loaded MNPs were developed by the
micro-molding and displayed a slow and controlled release of curcumin with superior bioavailability in the plasma (200 ng/mL)
and adipose (435 ng/mL) tissue of C57BL6 mice. Overall, the study advocates the novel CNC-loaded MNPs as a potential cur-
cumin delivery tool for treating obesity
Utilization of Plant Protein Hydrolysates in an Instant Porridge Mix with Improved Protein Digestibility and Palatability
No full textAging affects protein digestibility due to the altered GI function, resulting in malabsorption and physiological
changes. This study aims to formulate a plant-based instant porridge mix with increased protein digestibility and an enriched protein
content. Protein hydrolysates were prepared using groundnut and pumpkin seed isolates by sequential enzymatic hydrolysis with
alcalase and thermolysin. This dual-enzyme approach facilitated the release of smaller peptides, which is beneficial for muscle health
and metabolism. Incorporating hydrolysates in a semolina and green gram-based porridge mix significantly increased the protein
content from 8 to 21% and the in vitro protein digestibility (IVPD) from 71% to 85% along with a reduction in starch digestibility.
There was an overall improvement in the amino acid profile, with the PDCAAS value reaching 0.84 from 0.59 in the control. The
bitterness of hydrolysates, often a barrier to consumer acceptance, was effectively overcome by the addition of spices and citric acid,
validated through sensory and E-tongue analysis. FTIR spectra showed the interaction between protein hydrolysates and starch
molecules due to hydrogen bonding. Changes in the physicochemical and pasting behavior were also observed. The final formulation
showed desirable sensory characteristics and consumer acceptability, highlighting its potential as a functional food for the aging
population
Characterization and genome analysis of a novel lytic phage vB_ntSalS‑cftriSP11 infecting Salmonella typhimurium
No full textBackground In response to rising antibiotic resistance, bacteriophage application is gaining renewed attention, marking a
paradigm shift in managing bacterial infections, especially foodborne pathogens. Non-typhoidal salmonellosis remains a
major global health burden. In this context, a novel lytic bacteriophage targeting Salmonella typhimurium was isolated and
characterized.
Methods and results A novel phage, vB_ntSalS-cftriSP11, targeting S. typhimurium, was isolated using spot and double
agar overlay methods. One-step growth analysis showed a burst size of 146 ± 10 particles with a 20 min latency period.
The phage exhibited a broad host range and stability across a wide pH and temperature range. Morphological and genomic
analyses identified it as a member of Casjensviridae, with a 56,837 bp genome encoding 103 of 105 predicted ORFs linked
to biological processes, cellular components, and molecular functions. Notably, no toxin genes, virulence factors, or antimi-
crobial resistance genes were detected in the genome. BLAST and phylogenetic analyses revealed high sequence similarity
(97–98%) with known Salmonella phages 35, 37 and PK4. Functionally, the phage demonstrated strong anti-Salmonella
activity, reducing biofilm biomass by 1.86-fold and 2.11-fold in 48- and 72-h-old biofilms, respectively, after 24 h of treat-
ment. It also significantly decreased Salmonella counts on chicken breast samples at RT and 4 ℃ at MOI 1 compared to the
culture control.
Conclusions The Phage vB_ntSalS-cftriSP11 was identified as a stable, lytic bacteriophage with a broad host range and
strong antibiofilm activity against S typhimurium. Its genetic safety profile and efficacy highlight its potential as a promising
biocontrol agent against antibiotic-resistant Salmonella infections