Central Food Technological Research Institute
Central Food Technological Research Institute, New Delhi: ePrints@CFTRINot a member yet
18062 research outputs found
Sort by
Formulation and evaluation of functional Gummies enriched with Natural herbal extracts for enhanced nutritional benefit
No full textOptimisation of Media to Enhance the Biomass Production of Marine Microalgae: A Response Surface Methodology Approach Using Central Composite Design
No full text
Convective heat and moisture transfer coefficients during heat pump drying of Spirulina platensis extracts: effect of temperature and additives, and thermal analysis of powders
No full textThis work conducted heat pump drying of Spirulina platensis extracts and studied the effect of drying temperature
and additives on drying characteristics, heat and moisture transfer parameters, and thermal properties of
powdered extracts. A heat pump dryer with single-stage dehumidification and cooling was operated at 30 and 40
◦ C, 10 % relative humidity, and 0.6 m/s air velocity. The cell-ruptured wet biomass extract was dried without
additives (control, SE) and with 5 % w/w whey protein (SE + WP), dextrin (SE + DX), and maltodextrin (SE +
MD). The experimental moisture ratio data agreed well with Dincer and Dost model under all drying conditions
(R2, 0.9771 to 0.9933). The drying kinetics and moisture transfer parameters were significantly higher at 40 ◦C
for all extracts. SE had the shortest drying time, highest moisture diffusivity, and maximum heat and moisture
transfer coefficients at both temperatures, but the powder contained >12 % moisture content (wet basis). Whey
protein was the most desirable additive, followed by dextrin. At 30 ◦C, SE + WP showed highest values of drying
(5.047 × 10 4 s 1) and moisture transfer (3.498 × 10 7 m/s) coefficients. At 40 ◦C, SE + DX showed maximum
moisture diffusivity (3.408 × 10 9 m2/s) and moisture transfer coefficient (4.953 × 10 7 m/s) but 6.15 % less
heat transfer coefficient than SE + WP (6.044 ± 0.084 W/m2◦ C), p < 0.05. With whey protein, the melting
temperature of SE was significantly increased, while SE + DX and SE + MD had water activity between 0.56 and
0.58 and the lowest glass transition temperature. The evaluation of heat and moisture transfer, drying kinetics,
and powder properties facilitated the selection of suitable temperature and additive combination for cell-
ruptured Spirulina platensis extract
Protective effects of novel probiotic strains against LPS-induced inflammation in RAW264.7 macrophages
No full textPlant-based fermented foods offer an underexplored reservoir of probiotic strains with therapeutic potential. In this study, we isolated and
screened lactic acid bacteria (LAB) from spontaneously fermented vegetables through a comprehensive in-vitro approach involving stress toler-
ance assays, antioxidant capacity, adhesion evaluations, and immune modulation studies using RAW 264.7 macrophages. Two standout strains,
Lactiplantibacillus plantarum CRT01 (PP724070) and Levilactobacillus brevis CAB20 (PP499280), demonstrated strong resilience to gastrointesti-
nal conditions, robust adhesion to Caco-2 cells, and significant free radical scavenging activity. Notably, both strains reduced reactive oxygen
species and modulated LPS-induced inflammatory responses by downregulating TNF-α, IL-1β, IL-6, and IL-12, while enhancing IL-10 expres-
sion. This dual antioxidant–immunomodulatory action, along with their ability to exclude pathogens, produce short-chain fatty acids, and exhibit
low antibiotic resistance indices, highlights their suitability as non-dairy probiotics for gut-targeted interventions against oxidative stress and
inflammation-associated disorders
Precision biofumigation using plant monoterpenes and its molecular interaction with acetylcholinesterase to alleviate insect pests of stored sorghum
No full textImproving the shelf life of sorghum during storage involves effective control of insect pests, which affect the
grain quality and quantity. As an alternative to hazardous chemicals, ongoing research focuses on essential oils as
a safer substitute. This study emphasizes on utilizing monoterpenes (α-Pinene, Eucalyptol, and p-Cymene) and
their combinations to control three major storage insect pests: Sitophilus oryzae (L.), Rhyzopertha dominica (F.),
and Oryzaephilus surinamensis (L.). The fumigant toxicity assay displayed complete mortality at the highest dose
of 10 μL (Conc-333.3 μL/L air) for all tested compounds. The combination of α-Pinene and Eucalyptol confirmed
potent fumigant toxicity against S. oryzae, R. dominica, and O. surinamensis, with LC50 values of 113.9 μL/L,
158.2 μL/L, and 80.1 μL/L respectively. The bulk biofumigation study showed that the α-Pinene and Eucalyptol
combination exhibited the highest mortality rates (>95 %) for all insects within a 5-day cycle in Sorghum.
Persistence analysis revealed reduced residue and no significant difference in seed viability of post-treated grains.
Scanning electron microscopy analysis of treated insects showed significant damage in insect elytra. However,
it’s noteworthy that these monoterpenes were not considerably effective against aflatoxigenic fungi. p-Cymene
displayed remarkable AChE inhibitory activity towards S. oryzae (93.78 %), R. dominica (96.72 %), and
O. surinamensis (81.52 %). Furthermore, computational studies were carried out to analyse the mode of in-
teractions of selected monoterpenes against modelled AChE structures of S. oryzae and R. dominica. These results
indicate the potential use of monoterpene and their combinations in formulating effective biofumigants to
mitigate insect pests’ infestations in stored sorghum
Characterization and application of zein-based composite films functionalized with PVA and peppermint extract in the preservation of harvested bell pepper
No full textCapsicum annuum.L (bell pepper) is a very cultivated and economically important crop. However, the short shelf
life of the fruit, due to its non-climacteric ripening nature and susceptibility to mechanical damage, leads to
significant postharvest losses. Edible packing has emerged as a promising and sustainable solution to preserve
quality attributes and extend shelf life during storage. In this study, we developed a composite film by blending
zein (Z) and polyvinyl alcohol (P), with peppermint extract (M). The mixture of Z, P, and M (ZPM films)
exhibited higher antioxidant (DPPH (42 %) and ABTS (52 %)) and antimicrobial activity compared to Z and P
films, and the incorporation of peppermint extract improved UV light protection (22 %). FTIR, XRD, and SEM
analyses confirmed the interaction between Z, polymer, and peppermint extract. Films were applied to preserve
bell peppers and evaluated over 9 d at room temperature for their structural, physical, mechanical, and anti-
oxidant properties. Bell peppers packed in ZPM films showed reduced weight loss (2.9 %), delayed softening, and
better antioxidant activity compared to control fruits. The H₂O₂ content (5 mol kg 1) was significantly higher in
control fruits than in those packed with ZPM films. Additionally, we examined the relative gene expression and
specific activity of cell wall-degrading enzymes in bell peppers. Fruit packed in ZPM films exhibited lower
enzyme activity and expression fold change than the control, suggesting delayed cell wall degradation. These
findings demonstrate that ZPM films offer an effective and sustainable food preservation method, extending the
shelf life of bell peppers while supporting the development of eco-friendly food packaging
