Central Food Technological Research Institute
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Profiling of dietary immunoceuticals from selected dietary sources for autism spectrum disorder (ASD)
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Enhancing food safety standards: Rapid and accurate detection of Pseudomonas aeruginosa pathogens using lamp and PCR in various food samples
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Optimization of matrix matched method for acrylamide analysis in chicory
No full textChicory is a coffee surrogate widely employed along with coffee in the beverage brewed from coffee-chicory
mixture in India, few states of America, and France. In recent times, chicory has attracted attention in the
context of higher acrylamide occurrence levels compared to coffee. The quantification studies have reported a
significant variation in the amount of acrylamide present in roasted chicory samples. This considerable disparity
in the reported acrylamide values prompted us to revisit the reported liquid chromatography tandem mass
spectrometry (LC-MS/MS) method. The poor extraction and matrix interference were the significant contributors
to the observed variations of acrylamide contents in roasted chicory. To address these issues, a matrix matched
LC-MS/MS method is optimized for analysis of acrylamide content in roasted chicory matrix. The optimized LC-
MS/MS method encompasses pre-spiking of roasted chicory sample with acrylamide and acrylamide-d3 followed
by the generation of matrix matched calibration curve based on the MS response of pre-spiked samples. The
extracted chicory samples were analysed using positive ion electrospray LC-MS/MS. The MS/MS data for the
extracted chicory samples were compared with matrix matched calibration data to quantitate the acrylamide in
roasted chicory samples. By employing developed matrix matched LC-MS/MS method, substantial number of
chicory samples were screened for acrylamide content and the results are in the range of
152.81 ± 3.4–645.92 ± 0.55 μg/kg
Effect of incorporation of nano encapsulated curcumin on the product quality of instant rice and extrudates from brown top millets: retention and stability studies
No full textCurcumin, a bioactive compound known for its antioxidant and anti-inflammatory properties, has limited bioavailability
due to poor solubility and rapid degradation during processing. With the growing demand for functional foods that are
convenient and nutritionally enhanced, incorporating curcumin in staple-based value-added products can offer significant
health benefits. The study aims to develop value-added products, quick-cooking rice (QCR) and millet extrudate, by incor-
porating nano encapsulated curcumin (NEC). The quick-cooking rice was processed by steam cooking and fluidized drying
followed by rehydration. Two formulations of NEC incorporated fluidized dried Bioactive quick cooking rice (BQCR-1 and
BQCR-2) and Rehydrated Bioactive quick cooking rice (RBQCR-1 and RBQCR-2) were compared with their quick cooking
rice control and rehydrated quick cooking rice control (QCR-C and RQCR-C) for their physico-chemical properties. The
BQCR- 2 (6.6 mg/100 g) exhibited the highest curcumin retention. RBQCR-2 also showed the highest curcumin content
with a concentration of 5 mg/ 100 g. Bio-accessibility testing revealed that sample BQCR-2 exhibited the highest release
percentage. The subsequent objective was to explore bioactive-incorporated value-added products using brown top millet
and to study the effect of extrusion on the retention of NEC. The flour was processed for brown top millet, maize, and rice,
and three combinations were formulated with varying proportions. The flour with the initial NEC concentration showed
the highest curcumin content (9.92/5.96 mg/100 g) before and after extrusion. The unique processing methods employed in
this study offer a promising approach for enhancing the bioavailability and retention of curcumin in these products, which
can have significant implications for their industrial applications in the future. Although the extrusion process led to some
degradation of curcumin content, it still retained a substantial amount of the bioactive compound
Can volatile sulphides act as fumigant or contact toxicant in cowpea weevil, Callosobruchus maculatus F.?: a comparative analysis
No full textFor understanding the toxic action of volatile sulphides, we have
evaluated the insecticidal efficacy of sulphide mixture (diallyldisul-
fide, diallylsulfide and diallyltrisulfide) against Callosobruchus macu-
latus F. adults by fumigant toxicity (FT) and contact toxicity (CT)
bioassays. Further, diffusional characteristics of sulphides inside the
treatment vials were analysed by GC-FPD and microstructural
impacts on treated beetles were observed using SEM. In the com-
parative analysis, maximum level of insecticidal toxicity (0.88 µl/L of
LC50), residue persistence (32.28 ppm/adult) and microstructural
aberration in beetle elytra was observed in CT compared to FT bio-
assay (1.60 µl/L of LC50 and 22.67 ppm/adult of residue). Whereas,
the GC-FPD based diffusion analysis indicated even distribution of
volatiles inside the vials in both FT and CT bioassays. The study
results suggests that volatiles act as fumigant/vapours in both bio-
assays with respect to even diffusion and toxicity occurs based on
insect–volatile contacts inside the treatment chambers
Development and Process Optimization of Turmeric, Ginger and Black Pepper Infused Jaggery
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