Central Food Technological Research Institute
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Comparative assessment of isomeric antioxidant flavonols on hepatic stellate cell activation
No full textNutraceutical characterization and biological activity of Tamarind (Tamarindus indica) seed husk and decorticated seed
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Formulation and Evaluation of Turmeric Oleoresin-based Sugar free Jellies using β-cyclodextrin Encapsulation
No full textEffect of fermentation on nutritional parameters of fermented millet beverage by lactic acid bacterial isolates
No full textStudy of chargeability of coating materials and optimization of design and performance parameters of the developed electrostatic spray coating system
No full textDietary fiber (DF) is an indigestible carbohydrate in plant foods that supports various physiological functions.
This study aimed to extract the soluble and insoluble dietary fiber (DF) from the curry leaves and investigate
their physicochemical properties as well as their functional role in the homeostasis of the gut microbiome. The study observed that insoluble-DF (IDF) yielded higher amounts than soluble-DF (SDF) across alkali, acid, and water extraction methods. Acid-extracted SDF showed the highest polysaccharide content (91.58 ± 1.53 %). Among IDFs, alkali-extracted IDF showed the highest polysaccharide content (81.93 ± 1.94 %). Glucose, arabinose, and xylose were identified as major monosaccharides. IDF had a larger particle size (463.5 ± 14.2 μm) compared to SDF (1.23 ± 15.55 μm), which influenced its physicochemical properties. IDF displayed better oil-holding capacity, while SDF showed superior water-holding capacity, potentially impacting glucose diffusion and cholesterol micelle formation. Furthermore, SDF and IDF promoted the growth of beneficial gut bacteria and increased production of short-chain fatty acids, which play critical roles in physiological regulation. Acid-extracted SDF restored gut homeostasis by increasing species richness and diversity, predominantly increasing beneficial bacteria and reducing pathogenic bacteria in LPS-induced dysbiotic mice. This study reveals the impact of extraction methods on the physicochemical and functional properties of curry leaves-DF, underscoring its promise as a functional food for gut health
Listeria monocytogenes isolated on selective chromogenic plating media necessitates further characterization to confirm its presence in dairy foods
No full textListeria monocytogenes colonies were isolated using Listeria enrichment broth and Listeria selective agar from the
dairy (paneer, cheese and ice cream) samples. The isolated colonies were differentiated on chromogenic medium,
Agar Listeria according to Ottaviani and Agosti (ALOA). Isolated colonies have appeared bluish-green with a halo-
zone on ALOA medium. This enabled confirmation of L. monocytogenes by β-D-glucosidase and phosphatidyli
nositol phospholipase-C (PI-PLC) enzymes activity. However, variations were observed in the biochemical tests
among the bluish-green isolates. Expression of virulent internalin genes (InlA, InlB, and InlC) was not observed in
the bluish-green colonies (except one colony) isolated from ALOA medium. Surprisingly 16S rRNA data revealed,
only one isolate was L. monocytogenes among four bluish-green isolates. These results signify that, bluish-green
colonies on ALOA chromogenic medium can be misidentified as L. monocytogenes. Moreover, the identified
L. monocytogenes has shown atypical catalase negative activity. Therefore, the L. monocytogenes isolated on a
chromogenic medium is warranted for further characterizatio
Effect of UV-C LEDs and heat treatments on microbial safety, chemical and sensory properties of sweet lime juice
No full textThis study investigated the effect of 280 nm Ultraviolet-C light emission diodes (UV-C LEDs) on the microbial safety and quality attributes of sweet lime juice (SLJ), focusing on E. coli and L. monocytogenes. SLJ samples were
irradiated with dosages of 0, 252.96, 505.92, and 758.88 mJ/cm2. At 758.88 mJ/cm2, significant microbial reduction up to 5.45 and 6 log10 CFU/mL for E. coli and L. monocytogenes were achieved, respectively. Physicochemical properties, colour, browning index, aroma, and flavour profile were assessed. Results showed no significant changes in pH and titratable acidity, except in heattreated samples. Colour and browning index were affected in heat and UV-C LEDs treated samples. E-Nose and E-Tongue analysis indicated minimal changes in aroma and significant changes in taste profiles. Nineteen compounds were identified and quantified using 1H NMR spectroscopy. UV-C LEDs reduced microbial contamination without modifying physicochemical and sen
sory properties, offering a viable alternative to traditional heat treatments
Preparation and identification of a novel antioxidative peptide from fermented protein hydrolysate of chicken (Gallus gallus domesticus) meat
No full textPresent investigation deals with the preparation, purification, and identification of antioxidant peptides from fermented chicken (Gallus gallus domesticus) meat protein hydrolysate (CMPH). Antioxidant CMPH was pro
duced by Pediococcus pentosaceus fermentation using 45 % chicken meat concentration, 2 % dextrose, and 48 h of
fermentation time. Antioxidant peptides were separated from CMPH by employing ultrafiltration (3 kDa MWCO),
Sephadex G-15 gel filtration chromatography, and RP-HPLC, respectively. Ultrafiltration (3 kDa MWCO) revealed that CMPH-UF-1 (MW < 3 kDa) exhibited significantly higher ferric-reducing antioxidant power (FRAP) (22.70 µM TE/mg), DPPH (30.77 µM TE/mg), and ABTS radical scavenging activity (39.41 µM TE/mg) and Fe2+chelating activity (21.45 µM EDTA/mg) than CMPH-UF-2 (p < 0.05). Six fractions of antioxidant peptides were separated from CMPH-UF-1 by Sephadex G-15 chromatography. Among these, CMPH-GF-5 peptide fraction
unveiled significantly higher antioxidant activities with FRAP (38.21 µM TE/mg), DPPH radical scavenging activity (55.91 µM TE/mg), and ABTS radical scavenging activity (68.41 µM TE/mg) and Fe2+ chelating activity
(36.96 µM EDTA/mg) (p < 0.05). Subsequent RP-HPLC purification of CMPH-GF-5 produced eleven fractions,
among which CMPH-RPH-8 showed superior antioxidant activities with FRAP (65.06 µM TE/mg), DPPH radical
scavenging activity (110.2 µM TE/mg), and ABTS radical scavenging activity (94.07 µM TE/mg) and Fe2+chelating activity (56.19 µM EDTA/mg). LC-MS/MS analysis identified a novel peptide in CMPH-RPH-8 (857.898 Da) with the sequence Leu-Gly-Gln-Glu-Ser-Leu-Ser-Pro-Asp, which has not been previously reported. Identified peptide was synthesized and verified the antioxidant activities. Therefore, the purified antioxidant peptide from CMPH is novel and can serve as a promising antioxidant in functional foods and nutraceutical products
