Central Food Technological Research Institute
Central Food Technological Research Institute, New Delhi: ePrints@CFTRINot a member yet
18062 research outputs found
Sort by
Exosomal 4EBP1 promotes head and neck cancer progression via regulating mitochondrial fission
No full textHead and neck cancer (HNC) is the sixth most common cancer around the globe with raised incidence and
mortality. Despite the advancement in diagnostic and therapeutic approaches the burden of HNC has not
reduced. Therefore, investigation on key molecular mechanisms that contributes to the progression of HNC is
required to identify promising therapeutic targets. Exosomes are nanosized vesicles and recently emerged as a
carrier of tumorigenic proteins essential for cancer progression. However, the role of exosomal proteins in HNC
progression remains largely unclear. Eukaryotic Initiation Factor 4E-Binding protein 1 (4EBP1) regulates the
protein synthesis and plays a crucial role in the progression of different forms of cancer. Our current study
revealed that 4EBP1 is carried in human serum exosomes and upregulated in HNC serum exosomes than healthy
controls (HC) and we observed that coculturing the 4EBP1 upregulated HNC serum exosomes (HNC Exo) pro
moted the growth and migration of HEp-2 cells. Further, we examined the underlying mechanism by knockdown
of 4EBP1 in HEp-2 cells (4EBP1 KD). Our results showed that knockdown of 4EBP1 have suppressed the
migration and progression of cancer cells. Mechanistically, knockdown of 4EBP1 downregulated mitochondrial
fission modulators DRP1 and FIS1 and attenuated the migration of HNC cancer cells by suppressing TGFβ and
upregulating PTEN. Together our findings suggest that 4EBP1 is upregulated in circulating exosomes and pro
motes HNC progression via modulating mitochondrial fission and could be a potential therapeutic target for
HNC
Physiochemical dynamics and biochemical transformations during ripening of Indian Mangifera indica L. varieties: Insights from multi-parameter analysis and NMR spectroscopy
No full textFruit physiochemical parameters significantly influence mango ripeness and consumer acceptance, while rheo
logical characteristics are pivotal in operational standardization from pulping to product development. This
study elucidates the physiochemical dynamics across three ripening stages (raw, medium-ripened, and fully
ripened) in five Indian mango varieties (’Alphonso’, ’Mallika’, ’Imam Pasand’, ’Badami’, and ’Raspuri’). Analysis
encompassed moisture content, firmness, total soluble solids, titratable acidity, and carotenoid content. Results
indicated higher firmness in raw mangoes, progressively declining with ripening. Concurrently, moisture and
firmness exhibited a downward trend, while lower moisture levels correlated with heightened total soluble
content. Moreover, augmented pH, titratable acidity, colour a*, and colour b* values, alongside increased
carotenoid content across all varieties. Employing 1H-Nuclear Magnetic Resonance (NMR) spectroscopy,
biochemical transformations during ripening were investigated, revealing nuanced metabolic shifts. NMR
analysis delineated alterations in sugar content, organic and amino acid levels, profiles throughout ripening,
emphasizing varietal differences. Understanding these physicochemical changes is imperative for refining post-
harvest practices and elevating Indian Mangifera indica L. fruit quality. Intriguingly, fully ripe mango pulp
demonstrated varied sugar concentrations, with glucose, fructose, and sucrose exhibiting notable variability
across ripened mangoes
Nano-encapsulation of spice oleoresins using Hydroxypropyl β-cyclodextrin (HPBCD) and its bioavailability studies
No full textSpices are mostly used in traditional medicine since ancient times and they are used in the food for its flavour.
Oleoresins are the concentrated form of whole spices. There are many reports on the application of oleoresin, but
its consumption is limited due to its high pungency and insolubility. Thus, nano-encapsulation by Hydroxypropyl
beta-cyclodextrin (HPBCD) was attempted in this study to enhance the application of oleoresin into the food
system. HPBCD can form an inclusion complex with the spice oleoresin and helps in applying oleoresin in food
systems with improved solubility and bioavailability. In this study, the nano-encapsulation was done with
pepper, turmeric and chilli oleoresin, characterised for its physicochemical properties, and studied its in-vitro
drug release and in-vivo bioavailability. The particle size was found within 250 nm, and zeta potential was
shown above -30 mV, indicating stability. The encapsulation efficiency was shown above 85 % in all the
encapsulated oleoresin. The in-vitro drug release study showed that the highest percentage of the drug was
released in the intestine phase than stomach and colon. The percentage of the active component released in the
intestine was 92, 89 and 88 % by encapsulated pepper, turmeric and chilli oleoresin, respectively. The
bioavailability of these oleoresins was also improved upto 40–50 %. Therefore, the nano-encapsulated spice
oleoresin can be applicable in the food industry with its improvement in solubility and bioavailability
Enhancing food safety and security through silicon-based approaches in pre-harvest and post-harvest pest management
No full textSilicon (Si), a key element in the Earth's crust, is vital in enhancing food security through innovative pest management strate-
gies, both pre- and post-harvest. This review highlights the diverse impact of Si on plants, particularly its potential to mitigate
biotic and abiotic stresses. Distinctions between Si and various forms of silica (SiO2) are provided for clarity. Factors influencing
the properties of synthesised SiO2 particles are also discussed. When plants absorb Si, primarily as monosilicic acid, it accumu-
lates in their cell walls as amorphous silica, which helps to enhance stress resistance, increase photosynthesis and improve
water usage. Si is a morphological barrier to pests. Transporters in roots and leaves facilitate Si absorption, contributing to
its deposition in cell walls and supporting structures. The resistance mechanism of Si against field and storage pests involves
reduced digestibility, increased tissue stiffness and enhanced synthesis of defensive enzymes. This review provides insights
into the effectiveness of Si in managing field pests, reducing infestations and improving plant resistance. The positive impact
of Si extends to natural pest enemies, attracting predators and parasitoids, thus contributing to biological control. The tri-
trophic interactions underscore Si's potential to induce multilevel responses, fostering a resilient ecosystem. Various Si sources,
such as diatomaceous earth, bulk and nano-SiO2, effectively dehydrate and desiccate stored-product pests, preserving the
quality of stored products. This review suggests using Si-based approaches as eco-friendly alternatives to synthetic pesticides,
offering a promising solution for food security while maintaining the long-term health of agricultural ecosystems.
© 2025 Society of Chemical Industry
Influence of baking on the retrieval of 6-gingerol and 6-shogaol in ginger (Zingiber rubens) incorporated cookies
No full textThis study explores the optimization of heat treatments for drying of ginger (Zingiber rubens) with an aim of enhancing
its suitability for incorporation in cookies. The investigation focussed on examining the impact of drying temperatures
ranging from 40 °C to 100 °C on total phenolic content, antioxidant properties and microstructure characteristics of the
ginger powders. Using ginger dried at 60 °C and 80 °C was found to be most suitable with respect to antioxidant activ-
ity, physical and sensory characteristics. This can be associated due to the increase of 6-shogaol upto 0.0117 mg/g from
0.0037 mg/g as temperature increases and leading to the development of a sweet and spicy flavour on cookies too. Ginger
dried at 40 °C resulted in a low TPC and low antioxidant activity as compared to other variations