Central Food Technological Research Institute
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Design of a continuous plasma activated water (PAW) disinfection system for fresh produce industry.
No full textThis study introduces an innovative, industrial-scale continuous Plasma Activated Water (PAW) system, specifically
designed for the fresh produce industry and optimized for micro to small enterprises. The system leverages
a novel non-uniform electrode design to enhance average field strength, driving the efficient generation
of reactive oxygen and nitrogen species (RONS) for steady-state PAW production. Key components include a
venturi bubble generator for optimized gas-liquid interaction and a plasma reactor integrated with a continuous
spray and drying setup, enabling consistent PAW production and application. Our preliminary results indicate
about 1.5 log10 CFU/g decrease in microbial load on treated produce, which further decreased to 2.5 log10 CFU/g
towards the end of storage life for tomatoes, with 20 kV applied to the reactors and a total residence time of 20
min. An evaluation of the maximum energy consumption of system indicated a process cost contribution of less
than $0.5 per ton of treated produce. The promising initial results, scalable design, cost-effectiveness and sustainability
aspects make this technology suitable for improving food safety while reducing chemical usage
Revolutionizing nutrition: Exploring the transformative impact of amaranth integration on composite millet flakes.
No full textThis study focuses on the development and comparative analysis of multi-millet flakes comprising amaranth,
finger millet, and foxtail millet. Two drying methods, baking and dehydration, were employed to produce the
flakes. Physicochemical, structural, and thermal properties were evaluated, along with changes observed during
soaking in various media. Baked flakes exhibited larger dimensions and a more porous internal structure
compared to dried flakes. Baking induced gelatinization and protein denaturation, enhancing water holding
capacity and resulting in lower water activity (0.24) conducive to long-term storage. Dehydrated flakes had
slightly higher water activity (0.41) and exhibited higher color values with a glossy outer surface. Flakes soaked
in hot milk, milk, and water displayed distinct structural properties, crystallinity shifts, and thermal degradation
patterns. The nutritional analysis revealed a significant carbohydrate content (55 %), moderate protein (11 %),
and notable levels of fat (4.4 %) and total dietary fiber (6.88 %). Fatty acid profiling indicated low levels of
saturated, monounsaturated, and polyunsaturated fats, with no trans-fat or cholesterol. Sensory evaluation
favored baked flakes, indicating higher acceptability. This research underscores the potential of multi-millet
flakes as a nutritious and palatable food option
The functional attributes of protein hydrolysates from horsegram (Macrotyloma uniflorum).
No full textThe functional attributes of enzymatically derived horsegram protein hydrolysates from dehulled horsegram
were investigated in this study. Hydrolysates were produced using commercial proteases, namely Alcalase®
2.4L and Protex 6L, at varying degrees of hydrolysis (DH) – specifically, 5%, 8%, and 10%. Maximum DH
reached 11% with Alcalase® 2.4L and 11.5% with Protex 6L. Optimal hydrolysis conditions entailed a
dehulled horsegram concentration of 2.5% (w/v), an enzyme–substrate ratio (E/S) of 0.001% for Alcalase®
2.4L and 0.002% for Protex 6L, at 55 °C and 60 °C, respectively, for 5 h, maintaining a pH of 7.5.
Enhanced solubility was observed across a wide pH range (2–10), with HG-PH exhibiting an increase from
21% to 56%. Analysis of functional properties revealed a significant elevation (P < 0.05) in both water
holding and oil holding capacities with increasing DH. Emulsion activity decreased from 0.5 to 0.1 in proportion
to DH increase. Conversely, foaming capacity (FC) showed a positive correlation with the hydrolysis
extent, rising from 24% to 98%. However, foam stability decreased across all samples, declining from 84%
to 12%. These findings underscore the potential of incorporating these hydrolysates into diverse food applications,
capitalising on their heightened solubility, water and oil holding capacities, and foam-forming characteristics.
The comprehensive array of functional properties exhibited by HG-PH renders it a promising
ingredient for integration into food product formulations
Revamping Ethylene Absorption Utilizing Brick Ash in Packaging for Prolonging the Freshness of Banana Leaves.
No full textBanana leaves (BLs), renowned for their cultural significance and culinary versatility, serve as indispensable wrappers
for food items across tropical and subtropical regions. However, preserving their freshness presents a challenge due to their
perishable nature, and traditional preservation methods have limitations. Prompted by this, the studies explore sustainable active
packaging solutions to enhance the shelf life of banana leaves. Employing a comprehensive methodology involving sample selection,
screening, and testing of packaging materials, and active packing processes, the study evaluates changes in moisture content, water
activity, weight loss, pH, colorimetric analysis, and sensory evaluation. With the experimental results, BLs were packed in LDPE
pouches with a water vapor transmission rate of 5.476 g/m2/day and an oxygen transmission rate of 140.569 cc/m2/day.
Additionally, the BLs were treated with an ethylene scavenger sachet, resulting in treated samples. Storage conditions were
maintained at 27 ± 2 °C with 65 ± 5% relative humidity (RH). Analysis revealed that control samples exhibited deteriorating quality
parameters after 5 ± 1 days, while treated samples maintained quality for 10 ± 1 days under the same conditions, effectively
extending the shelf life of BLs by 2-fold. Treated samples showed maintained moisture content, water activity, chlorophyll, pH, and
color values compared to controls. The results demonstrate promising outcomes in prolonging the shelf life of banana leaves through
sustainable active packaging, underscoring the potential of these solutions to preserve their quality while minimizing environmental
impact. This study emphasizes the significance of sustainable packaging innovations in upholding cultural traditions and advancing
environmental sustainability and increasing the value in the food industry both domestically and in export markets
Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA.
No full textMicroencapsulation of oil samples such as
flaxseed oil, blended oils such as flaxseed-sesame oil and
flaxseed-rice bran oil rich in omega-3 and omega-6 fatty
acids was carried out through spray drying technique. During
this study, emulsions were prepared and homogenized at
1000 rpm to prepare the stable emulsion. About 8% (w/w)
of oils were encapsulated with maltodextrin as wall material
and Tween 20 as an emulsifier, yielding a polyunsaturated
fatty acid (PUFA) microencapsulated oil powder. The physical
properties of powders were calculated based on the bulk
density and tapped density observations. Apart from these,
Carr’s index (C) and Hausner’s ratio evaluated to study
the flow properties of microencapsulated powders ranged
between 30 and 39 for Carr’s index and 1.40–1.64 for Hausner
ratio, respectively. The results of moisture content stated
that oil-encapsulated powders exhibited higher shelf life due
to lower moisture content values of 2–4%. Encapsulation
efficiency of 73%, 60%, and 80% was achieved for flaxseed
oil powder, flaxseed-sesame oil powder, and flaxseed-rice
bran oil powder, respectively. Powders high in PUFA such as
omega-3 and omega-6 are beneficial for addressing variety
of health issues, that can be used most convenient way to
receive important nutrients in our period of health issues
Effect of a novel high-fibre component from quinoa on the properties of bread-making.
No full textThe study investigates the impact of incorporating a fibre-rich component derived from quinoa (QFC)
into wheat flour on the physicochemical, rheological and bread-making characteristics. QFC, possessing
triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As
QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to
66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated
gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged
from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15%
QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15%
QFC bread, along with sensory parameters. The QFC-incorporated bread not only improved nutritional
quality but also positioned itself as a viable fibre-rich alternative in the food industry, promising benefits
for health-conscious consumers
In Vitro Studies of Pumpkin (Cucurbita moschata var. Kashi Harit) Seed Protein Fraction(s) to Evaluate Anticancer and Antidiabetic Properties
No full textChronic diseases like cancer and diabetes are the major public health concerns of India and worldwide. Nowadays, plant-derived products are in great demand for the treatment of these diseases. Pumpkin seeds are traditionally implicated for their pharmacological properties, as exemplified by benign prostatic hyperplasia. Earlier, pumpkin seed proteins were extracted by the Osborne method, and their functional and nutritional qualities were evaluated. Here, the aim is to assess in vitro, the anticancer and antidiabetic properties of seed protein fractions. HepG2, MDA-MB-231, and MCF-7 cell lines
were treated with water-soluble (WF) and alkali-soluble fractions (AF) to assess cytotoxicity, while pancreatic β-cells and insulin resistance (IR) – HepG2 cell lines were treated with WF to evaluate the antidiabetic potential. WF and AF showed cytotoxic effects towards HepG2 and MDA-MB-231 cell lines, suggesting apoptosis-mediated anticancerous activity. WF potentiates glucose-stimulated insulin secretion in pancreatic β-cells, in a dose-dependent manner. In IR-HepG2 cell line studies, control, metformin, and WF-treated groups showed uptake of glucose, when compared to the diabetic group, which is well-correlated with the upregulated expressions of GLUT2 and GLUT4 transporters in these groups. These results indicate that proteins from WF and AF may have anticancerous and antidiabetic properties and thus have the potential to utilize pumpkin proteins in the management of cancer and diabetes
An alkali‑extracted polysaccharide from Pleurotus eous and exploration of its antioxidant and immunomodulatory activities
No full textThe Pleurotus eous fruiting body was used to prepare an alkali-extracted polysaccharide (PEAP). The goal was to characterize PEAP’s physicochemical characteristics, structural characteristics, antioxidant capabilities, and immunological functions. PEAP had an average molecular weight of 156 kDa and was composed of glucose, galactose, rhamnose, xylose, and mannose. Both the FTIR and NMR spectra of PEAP showed distinctive polysaccharide bands. In addition to demonstrating significant scavenging activity against 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) (EC50 = 16.06 mg/mL), superoxide radicals (EC50 = 9.77 mg/mL), and 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH) (EC50 = 16.21 mg/mL), PEAP also exhibited reducing power (EC50 = 9.71 mg/mL), chelating ability (EC50 = 7.89 mg/mL), and inhibition of β-carotene bleaching (EC50 = 2.06 mg/mL). PEAP was revealed to have an immunomodulatory effect as it increased the proliferative and phagocytic activity of RAW264.7 cells and caused concentration-dependent releases of nitric oxide (NO), interleukin 4 (IL-4), interleukin 12 (IL-12), interleukin 17 (IL-17), tumor necrosis factor (TNF-α), and interferon-gamma (IFN-γ) by macrophages. The results showed that PEAP might be a natural immunostimulant and antioxidant in functional foods or medicine
Impact of ripening methods on aroma and taste of Indian mango varieties: a study using E-sense technologies
No full textThis study examines the impact of both natural and ethylene-induced ripening methods on the aroma and taste of popular
mango cultivars using Electronic Nose (E-nose) and Electronic Tongue (E-tongue). Five Indian mango varieties Badami, Banganapalli, Malgoa, Totapuri, and Mallika were selected for this study. Physicochemical parameters showed a decrease in acidity during ripening, accompanied by increase in pH and total soluble solids (TSS). Color changes from greenish to reddish-yellow were indicated by a reduction in L* values and an increase in both a* and b* values. E-tongue data revealed a reduction in sourness, corresponding with measured acidity. Principal component analysis (PCA) accounted for over 90% of the variance in taste and aroma across different ripening stages and varieties. Major aromatic compounds identified were limonene, β-ocimene, myrcene, β-pinene, β-caryophyllene, methyl acetate, ethyl acetate, ethyl butanoate, and γ-terpinene. Variable Importance in Projection (VIP) scores highlighted metabolic differences among ripening stages and mango varieties. Cross-validation tests confirmed significant differences in the composition and intensity of aroma compounds during ripening. Partial least squares discriminant analysis (PLS-DA) demonstrated good fitness (R² > 0.95) of model in analysing aroma compounds. Ethylene-induced ripening accelerated the production of aromatic compounds but resulted in flavor loss during storage. Natural ripening was identified as the optimal method for preserving the aroma
and taste of mangoes
Upcycling Surinam cherry and spine gourd fruit waste: development of anthelmintic jelly candies using fruit extracts
No full textUnder-utilized fruits and vegetables are rich in nutraceuticals and have several medicinal properties. A
large group of people widely consumes gummies and jelly
candies, which can serve as an excellent vehicle to increase
the intake of functional components. In the present study,
jelly candies were developed by incorporating fruit extracts
from commonly wasted segments of two under-utilized fruits (Surinam cherry and Spine gourd). Jelly candies were
evaluated for their anthelmintic efficacy against Caenorhab-
ditis elegans along with various physicochemical, microbial,
colour, texture, and sensory parameters immediately after
preparation, as well as during 150 days of storage at two
conditions (ambient and accelerated). Ready-to-consume
jelly candies (5 g) contained 0.21 g of fruit extract in Surinam cherry and 0.35 g of fruit extract in Spine gourd jelly candies. Jelly candies exhibited TSS in the range of 70.40 − 71.37°Brix, pH 2.33 to 2.84, a w 0.70–0.75, moisture
10.57–15.88%, a* value 5.33–1.27, b*value 10.66–1.28, no
microbial contamination, and acceptable sensory param-
eters. Surinam cherry extract candy (4 mg/ml) showed a
higher anthelmintic effect than Spine gourd extract candy
(6.66 mg/ml) based on egg inhibition, larval death, and average adult worm paralysis time assays. These fruit extract-incorporated candies can be a novel healthier food product with anthelmintic potential, which can be an alternative to commonly used anthelmintic drugs