Central Food Technological Research Institute
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Pesticide residue in ready-to eat foods: comprehensive multi-residue profiling and risk assessment by GC and LC-MS/MS
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Chitosan: A versatile polymer for enhancing plant bioactive accumulation, managing plant diseases, and advancing food preservation technologies
No full textChitosan is a versatile biopolymer composed of N-acetyl D-glucosamine and D-glucosamine units linked by
β-(1→4) glycosidic bonds. It is known for its diverse biological applications, which include antimicrobial,
antioxidant, antitumor, immunomodulatory, immunoadjuvant, and metal ion chelating abilities. Despite these
benefits, the complexity of chitosan’s structure limits its use in specific applications, particularly in scalability,
solubility, and formulation stability. This review examines chitosan’s role in food technology, agriculture, and
tissue culture, focusing on its potential to enhance the accumulation of secondary metabolites and its applica
tions in nanotechnology. A comprehensive search of databases, including PubMed, Scopus, and Google Scholar,
was conducted to gather relevant literature. Chitosan is used in food technology to preserve seafood and meat,
package them, and monitor degradation. Its role in improving crop productivity and plant disease management
and promoting growth in both ex-vitro and in-vitro conditions has been discussed, as have chitosan-based
nanoformulations as plant growth promoters and biocides. Further research could unlock chitosan’s potential
to enhance food security, environmental sustainability, and sustainable agriculture. Future research should be
directed toward enabling chitosan’s broader applications beyond food technology and agriculture. An integrated
effort among academic institutions, research centres, and regulatory bodies is needed to bridge the gap between
innovation and practical implementation. These efforts include joint research initiatives, policy framework
development, capacity building, public-private partnerships, harmonization of standards, and fostering collab
oration between industries and regulatory agencies. These efforts aim to validate new technologies, establish
shared databases, streamline approval processes, and ensure research outcomes are translatable into regulatory
and commercial frameworks
Engine performance, combustion and emission studies of calcined chicken eggshell catalyzed marine fish waste oil biodiesel and their blends
No full textThe current research is primarily oriented on determining the influence of marine fish waste (MFW) oil biodiesel catalyzed
with calcined eggshell heterogeneous base catalyst (ESBD) and its blends on two-cylinder four-stroke diesel engine. The
physicochemical and fuel properties such as free fatty acid content (0–0.25%), acid value (0–0.5 mg KOH/g), viscosity
(3.33–5.88 cP), flash point (57–115 °C), calorific value (39,287- 42,906 kJ/kg), cold filter plugging point (8- -11 °C) and
cetane number (33.9–57.8) for B5, B20, and B50 blends of ESBD authenticates their application in the diesel engine. The
B5, B20, B50, and B80 ESBD-diesel fuel blends exhibited brake specific fuel consumption value in the 0.21–0.23 kgs/kWh
range and brake thermal efficiency in 31.59–36.29% range at 100% engine load, slightly higher than diesel. The B80 ESBD
blends displayed the highest in-cylinder pressure (55.90 bars) and heat release rate (69.82 J/deg). Across all ESBD blends,
59.34–70.32%, 2.57–6.90%, and 12.40–27.35% reductions in CO, C
O2, and HC emissions were observed. B50 ESBD blend
showed a 69.23% and 27.35% reduction in CO and HC emissions than diesel, respectively. The B80 blend showed a 19.51%
increase in O
2 emission than diesel. The key finding of the current research unveils that the exploitation of ESBD blends in
diesel engines could aid in better combustion and reduce greenhouse gas emissions. The exploitation of MFWs for biodiesel
production using calcined eggshell catalyst would aid in overcoming waste disposal issues, reduce environmental pollution,
and also provide additional revenue to fish farmer communities and the fisheries sector
Antioxidant, anti‑inflammatory and enzyme inhibition potential of pearl millet (Pennisetum glaucum)
No full textPearl millet stands as one of the most abundantly produced millet globally, also occupying 50% of global millet cultivation
area. In Indian landscape, pearl millet leads with a dominant share of 60% among other major millet varieties. The nutritional
and bioactive composition of plant foods depend on its geographical, agroclimatic conditions and cultivation practices while
the quantification of these parameters might be influenced by different variables of extraction. The study therefore, investigates
the antioxidant, bioactive and anti-inflammatory potential of pearl millet (Pennisetum glaucum) under different variables
of extraction. Analysis of bioactive compounds revealed that these varieties are rich sources of polyphenols and flavonoids
such as catechin, rutin, kaempherol, vanillic acid and caffeic acid. Ethanolic extracts of the variety 2 exhibited the highest
levels of these compounds, demonstrating significant antioxidant capacity in DPPH and FRAP assays. Furthermore, these
extracts exhibited potent anti-inflammatory activity, with up to 89.58% activity. Enzyme inhibition assays revealed potential
for managing lifestyle disorders, with promising lipase, amylase, and glucosidase inhibition rates. The extraction solvent were
shown to influence the nutritional and bioactive make-up of pearl millet varieties. Ethanolic extraction consistently yielded
higher bioactive compound concentrations and stronger antioxidant and anti-inflammatory activities compared to methanolic
and acetonitrile extractions. This study provides valuable baseline data on the nutritional and bioactive properties of pearl
millet, supporting its potential as a functional food for health and disease management. These findings may stimulate further
research and innovation in food processing, nutraceutical development, and strategies for mitigating lifestyle-related disorders
Coffee and chicory blend: properties, nutrition, and health implications
No full textCoffee is one of the most widely consumed beverages globally, valued for its refreshing properties, stimulating effects, and
biologically active compounds with numerous health benefits. It contains approximately 1–2% caffeine by weight, along
with other bioactive compounds such as chlorogenic acid (up to 12%) and melanoidins (30%). Chicory (Cichorium intybus
L.), a perennial herb in the Asteraceae family, mimics the sensory and organoleptic qualities of roasted coffee and has a long
history of use in coffee blends. Chicory is particularly rich in inulin (~ 68% of its dry weight), a prebiotic fiber, as well as
esculin and chlorogenic acid derivatives. The combination of coffee and chicory enhances key attributes such as brew color,
flavor, and viscosity, offering a synergistic blend that combines their nutritional and functional benefits. Medicinal properties
include improved digestion, enhanced immunity, and support for gut health. Coffee-chicory blends adhere to regulatory stand-
ards to address safety concerns related to contaminants such as mycotoxins (< 10 ppb), acrylamide (< 400 ppb), and heavy
metals like lead (< 0.2 ppm). The versatility of these blends extends to their use as fortifiers, supplements, and additives in
functional foods and pharmaceutical products, meeting the growing consumer demand for nutritious and sustainable options.
Optimization of blending ratios, such as 70:30 or 60:40 (coffee to chicory), coffee-chicory blends strike a balance between
taste, health benefits, and economic value, positioning them as a promising segment in both traditional and emerging markets
Evaluation and utilization of commercial processed flour mill streams for development of specialty flour for pizza base
No full textWheat flour milling involves a gradual grinding process resulting in production of various flour streams. This study
focuses on developing specialty flour for pizza production using these millstreams. Fifteen commercial wheat mill streams
were evaluated for their physical, chemical, rheological, and pizza-making characteristics. These flour streams varied in
particle size, chemical composition, and properties for product making. Notably, a decrease in flour brightness value was
observed from C1 (90.57) to C9 (82.95) reduction passage. Furthermore, ash content, gluten content, and SDS sedimen-
tation value increased with an increase in break passages flour streams. Pizza bases made from the break passages flour
streams exhibited lower spread ratio, dull colour, and lower overall quality score compared to those made from front
reduction passages flour streams. Flour streams from the front reduction passages produced pizza bases of superior qual-
ity. Results of the textural properties of pizza bases indicated that those from the front reduction passage had lower hard-
ness, gumminess, and stiffness values, while the springiness values were higher. Flour streams demonstrating favourable
pizza-making properties were combined from front reduction passages to form specialty flour (SPF). The SPF pizza base
reported a higher overall quality score of 28 compared to straight run flour (SRF) with a score of 24
Investigating the insecticidal efficacy and chemical composition of magnolia champaca against two major stored grain insect pests
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