Central Food Technological Research Institute
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Study of the probiotic properties of Lacticaseibacillus casei subsp. casei NCIM 5752 and the optimization of whey‑based media for the production of its biomass using response surface methodology
No full textIn this study, Lacticaseibacillus casei NCIM 5752, a new isolate has been explored for probiotic properties and has shown significant bile salt hydrolase activity and cholesterol-reducing activity (56.7 ± 0.27%) in the presence of bile salts. It also tested negative for the production of lecithinase and gelatinase, indicating its non-pathogenic nature. The test strain was able to tolerate pH of 2.0 and 3.0 with 63.42 and 94.7% of the cells survived after 3 h. L. casei showed auto-aggregation of 85.3% and surface hydrophobicity of 22.5% in xylene and 19.4% in hexane. Paneer whey was explored as a basic raw material for
alternative media formulation for growing lactic acid bacteria. Paneer whey was found to contain lactose (4.15%), protein (0.42%), and rich in mineral content. Response surface methodology was employed to optimize the medium composition with three independent variables yeast extract (X1), dextrose (X2), and dipotassium hydrogen phosphate (X3), and the response-Y was set to biomass obtained in terms of log CFU/ml. They were supplemented to paneer whey medium for growing this strain. The second-order polynomial regression model predicted that the maximum cell mass production of 11.30 ± 0.5 log CFU/ml at optimal composition of 16.22 g/L of yeast extract, 19.31 g/L of dextrose, and 2.12 g/L of dipotassium hydrogen phosphate in paneer whey medium. Experiments were conducted to validate the RSM results, and the biomass achieved was 11.27 ± 0.50 log CFU/ml, which is in close agreement with the yield predicted by the RSM. By applying the fermentation strategy, the biomass was increased to 5.56 ± 0.34 g/L dry cell weight corresponding to 11.58 ± 0.24 log CFU/ml. The newly
optimized media was significantly cost-effective and produced 26.45% more biomass than the conventional MRS media. This optimized media may find application for the large-scale biomass production of probiotics
Insights into the chili phytochemicals, bioactive components, and antioxidant activity of instant premixes (green and red chilies) and their reconstitution products
No full textChili fruits are a potential source of phytochemicals and nutrients for food and reconstituted products. Due to its high nutritional and bioactive components, the current study focused on developing chili instant food products employ-
ing hot-air drying method. The effect of the hot-air drying method on physicochemical properties, microbiological
quality, retention of bioactive components, phytochemicals, antioxidant properties, and sensory quality of green
and red chilies reconstitution products were investigated. HPLC quantification unveiled that fresh red chili product
had retained the highest capsaicin (2703.14 µg/g) and dihydrocapsaicin (1518 µg/g) content on the 0th day. Further-more, UPLC-MS confirmed the presence of eleven phenolic compounds such as gallic acid, chlorogenic acid, caffeic acid, syringic acid, p-coumaric acid, protocatechuic acid, trans-cinnamic acid, ferulic acid, catechin, rutin, and quercetin. Among all, ferulic acid (382.91 µg/g) was the most abundant phenolic compound in fresh green chili products, followed by trans-cinnamic acid (73.19 µg/g) in green chili reconstituted and catechin (65.66 µg/g) in green and red chili reconstituted products. The chili products retained reasonable amounts of bioactive components and antioxidants during storage without microbial growth. The correlation analysis revealed a significant correlation between capsaicinoids, phenolic compounds, and antioxidant properties, which are linearly related in green chili products. This study offers manufacturers a cost-effective technology for producing high-quality chili-reconstituted products rich in essential nutrients and health benefits
Enhancement of the Shelf Life of Malabar Parathas through the Evaluation of Oxygen Scavenging
No full textThe increasing demand for fresh, ready-to-eat products necessitates effective preservation methods to extend shelf life while maintaining quality. Malabar paratha, a renowned flatbread in Indian cuisine, is cherished for its unique taste and texture; however, it often suffers from a short shelf life due to mold growth and textural deterioration. To address this issue, our study aimed to enhance the shelf life of Malabar parathas through active packaging using a natural rubber-based oxygen scavenger. We employed
a combination of physicochemical analyses and sensory evaluations to assess the impact of the oxygen scavenger on key quality attributes, including moisture content, water activity, peroxide value, free fatty acid value, pH, color, and total bacterial count during storage. Additionally, sensory evaluation was conducted to determine consumer acceptability. The study utilized two treatments: a
control group with PET−PE packaging and a treated group incorporating an oxygen scavenger sachet. The Malabar parathas were packed in PET−PE pouches, which had a water vapor transmission rate of 3.476 g/m2/day and an oxygen transmission rate of 1140.569 cc/m2/day. We tested two storage conditions: 37 ± 2 °C with 90 ± 5% relative humidity (RH) and 27 ± 2 °C with 65 ± 5% RH. Analysis revealed that control samples exhibited deteriorating quality after 2 days at 27 ± 2 °C and 65 ± 5% RH, and after 1 day at 37 ± 2 °C and 90 ± 5% RH. In contrast, treated samples-maintained quality for 4 days at 27 ± 2 °C and 65 ± 5% RH, and for
2 days at 37 ± 2 °C and 90 ± 5% RH, effectively doubling their shelf life. Furthermore, treated samples showed improved moisture content, water activity, peroxide, and free fatty acid values compared to control samples, while also preserving freshness, sensory properties, and microbial integrity. Enhancing the shelf life of Malabar parathas can mitigate food waste and add value to the food industry, both domestically and in export markets. These results underscore the potential of active packaging solutions in enhancing
food preservation
Enhancement of zerumbone production by enzyme-assisted extraction and the inhibitory potential of Zingiber zerumbet extracts on α-amylase & α-glucosidase
No full textZingiber zerumbet affords the essential oil having important application and its rhizomes are the main ingredient
in traditional Indian Ayurveda formulation. We report here the impact of enzymes on the isolable yield of oleoresin and essential oil (EO) from Zingiber zerumbet. The impact of enzymes like cellulase, amylase, bio-protease, pectinase, hemi-cellulase and enzyme for herbal extract is evaluated. Viscozyme affords the highest oleoresin (16%) and essential oil (7.1%), a betterment of 138% and 24% respectively. Zerumbone, a principal bioactive component of zerumbet, was afforded in 8.98% and 5.7% from oleoresin and essential oil. Box Behnken Design has been employed to optimize parameters to get the highest oleoresin and EO yield. The EO was tested
for its inhibitory activity on α-amylase and α-glucosidase. The EO collected from viscozyme-assisted extraction
inhibited α-amylase with IC50 26 µM while the same from enzyme for herbal extract-assisted extraction inhibited
α-glucosidase with IC50 274 µM. The extraction efficiency of all the enzymes used here is reported
Nanoparticle-mediated modulation of phenylpropanoid pathway metabolites and antioxidant responses in chilli
No full textInhibitor Selectivity Towards Pancreatic Lipase and Fatty Acid Binding Proteins for Reducing Fat Digestion and Absorption
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