Central Food Technological Research Institute
Central Food Technological Research Institute, New Delhi: ePrints@CFTRINot a member yet
18062 research outputs found
Sort by
Innovation in non-dairy fermented foods: A study on the probiotic and nutritional profile of oat based yogurt
No full textStructural, quality, and shelf-life assessment of pasta enriched with seaweed Ulva lactuca.
No full textcurrent nutritional issues and ensuring food security. Durum wheat Pasta is a nutritious and convenient food and
is widely consumed worldwide. By incorporating seaweed into food products, particularly pasta, it is possible to
not only elevate their nutritional content but also transform their technological, sensory, and functional characteristics.
In this study, three pasta formulations containing 5 %, 10 %, and 15 % green seaweed Ulva lactuca
powder were developed to revolutionize the nutritional and bioactive profiles of conventional pasta. As the
seaweed content increased, there was a gradual enhancement in protein, lipids, fiber, and mineral content. While
seaweed inclusion led to a reduction in textural characteristics, however, low-level additions (5 %) maintained
textural properties comparable to traditional pasta, offering a novel solution for improving nutrition without
compromising consumer appeal. Based on the texture and sensory profile, 5 % U. lactuca integration was optimized
and further evaluated for storage properties and phytochemical stability. The inclusion of seaweed not
only enhanced the phenolic content and antioxidant activity of the pasta but also significantly extended its shelf
life by delaying rancidity, pioneering a new approach to both improving nutritional value and ensuring the longterm
stability of pasta products. Collectively, the obtained results suggested that adding up to 5 % U. lactuca
powder to pasta is a potential fortification strategy to improve its nutritional and functional qualities without
compromising consumer acceptance
Harnessing of Green Pea Peel Waste for Extraction of Phenolic Compounds Using Ultrasonic Assisted Extraction Technique
No full textThis study explored the untapped potential of green pea pods, a significant byproduct of pea
processing, as a valuable resource. Conventional solvent extraction and ultrasound assisted extraction
(UAE) were employed to obtain methanolic extracts. Varying sonicator power and time revealed
distinct antioxidant activities in eight extracts (UAE1-8). In vitro tests, including metal chelation,
DPPH scavenging, and FRAPS methods, were conducted. UAE5 was the most potent extract
and demonstrated the highest antioxidant activity. This research suggests a promising avenue for
repurposing green pea pods, addressing food waste concerns, and potentially contributing to functional
food and pharmaceutical applications
A CO2‑rich environment‑mediated amelioration of nutritional stress effect in an indigenous freshwater green microalga Desmodesmus sp.
No full textMicroalgae from natural habitats have the potential for biomitigation of atmospheric CO 2 . The nutritional stress induces
the microalgae to accumulate metabolites like lipids and carotenoids but limits the growth and biomass yield. The present
study focused on the growth, productivity, lipid, chlorophyll, and carotenoid contents of an indigenous fresh water microalga
Desmodesmus sp. subjected to nutritional (nitrogen and salinity) stress under a CO 2 -rich environment (20% CO 2 ). The 20%
CO 2 supplemented stressed cultures showed a final biomass concentration of 0.28-0.38 g L -1 , productivity of 0.01-0.02 g
L -1 day-1 , specific growth rate (μ max day –1 ) of 0.09-0.11, and CO 2 biofixation rate ( RCO2 ) of 0.024-0.04 g L -1 day-1 which was
1.5-2.25 fold, 2-3.63 fold, 1.57-2.25 fold and 2.3-4.3 fold higher, respectively than their corresponding cultures supplemented
with ambient level of CO 2 . The chlorophyll, carotenoid, and lipid content of stressed cultures supplemented with 20% CO 2
was 1.3-2.2 fold, 3-5 fold and 1.4-2.1 fold higher than the corresponding cultures supplemented with ambient level of CO 2 .
The relative percentage of oleic acid total fatty acid of stressed cultures supplemented with 20% CO 2 was in the range of
48-58%, i.e., 1.11 to 1.45 fold higher than the corresponding cultures supplemented with ambient level of CO 2 . Thus, the
supplementation with elevated levels of CO 2 ameliorated the effect of nutritional stress in the microalga enabling the accu-
mulation of high content of metabolites with an increase in biomass
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review.
No full textShrimps are a widely cultivated species among crustaceans worldwide due to their nutritional
profile and delicacy. Because of their unique flavor, shrimp-based food products are gaining
consumer demand, so there is a need to understand the flavor chemistry of shrimp meat. Further,
the processing and macromolecules of shrimp meat play a significant role in flavor generation and
suggest a focus on their research. However, shrimp processing generates a large amount of solid
and liquid waste, creating disposal problems and environmental hazards. To overcome this, utilizing
these waste products, a rich source of valuable flavor compounds is necessary. This review
comprehensively discusses the nutritional aspects, flavor profile, and role of macromolecules in the
flavor generation of shrimp meat. Besides, recent trends in analyzing the aroma profile of shrimp
and the benefits of shrimp by-products as a source of flavor compounds have been addressed. The
delicious flavor of shrimp meat is due to its volatile and nonvolatile flavor compounds. Proteins play
a major role in the textural and flavor adsorption properties of shrimp meat-based products. Green
extraction technologies, especially ultrasonication, are recommended for valorizing shrimp
by-products as a source of flavor compounds, which have enormous applications in the food and
flavor industries
The bioconjugates of curcumin, zingerone and [6]-shogaol with low molecular weight chitosan: Synthesis, characterization and in vitro anticancer activity in HepG2 cells
No full textThe synthesis of bioconjugates of curcumin, zingerone, and [6]-shogaol with low molecular weight chitosan (LMWC) is presented. The unconjugated forms of these compounds exhibit low water solubility, poor stability, limited bioavailability, and low target specificity, whereas the synthetic conjugates demonstrate improved physical properties. The synthesis was achieved by forming succinates & then reacting with LMWC. They were characterized using FTIR, 1H NMR, UV–Vis spectroscopy, SEM and DLS analysis. The hydrophilicity of bio-conjugates was found to be 10.66 mg/mL for C-LMWC, 17.67 mg/mL for Z-LMWC, and 11.59 mg/mL for S- LMWC. The bioconjugates exhibited enhanced stability compared to the individual compounds. In vitro release
studies indicated a rapid release at pH 5.0 and a slower release at pH 7.4, which is favorable for cancer thera-
peutic applications. Additionally, the anticancer activity of the bioconjugates was evaluated using a cytotoxicity
assay on the liver cancer cell line HepG2, displaying IC50 values of 14.01 μg/mL for C-LMWC, 82.53 μg/mL for Z-
LMWC, and 9.07 μg/mL for S-LMWC. LMWC is superior to chitosan due to its hydrophilicity & low viscosity. The
LMWC conjugates exhibited better solubility, stability and control release of bioactives. The study highlights a
better anticancer activity of LMWC-conjugates compared to the native forms
Flash chromatographic isolation of garcinol and isogarcinol from Garcinia indica Choisy (kokum) fruit and evaluation of their potential antibiofilm activity
No full textThe present study describes the isolation and separation of isogarcinol and garcinol from kokum fruit by flash
chromatography using water (containing 0.1 % formic acid) and methanol mixed with acetonitrile (1:1) with UV
detection at 254 nm and was characterised by HR-MS and NMR studies. These were further subjected to anti-microbial studies on Staphylococcus aureus FR1722 and Listeria monocytogenes Scott A by agar diffusion assay and broth microdilution method wherein the MIC (Minimum Inhibitory Concentration) of garcinol and isogarcinol were, 20 μg/mL and 50 μg/mL for S. aureus FR1722 and 50 μg/mL and 100 μg/mL for L. monocytogenes Scott A respectively. Further, studies on the control of biofilm growth were tested using MTT (3-(4,5-dimethyl-2-thia-zolyl)-2,5-diphenyl-2H tetrazolium bromide) assay followed by Crystal Violet (CV) assay, which showed up to 80 % inhibition. In addition, the biofilm eradication as evaluated by bright field microscopy and the metabolic activity were also carried out against these bacterial strains and the experimental details are presented
Development of novel process for production of high-protein soybean semolina and its functionality
No full textThis study aims to develop a semolina roller milling process for differently processed soybeans and investigate
the physicochemical, functional, and pasting properties of the resulting milled products. Soybeans underwent
pre-milling treatments: roasting (RT), germination (GT), and hydrothermal processing (HT) before being roller-
milled to produce fine semolina (FS), coarse semolina (CS), husk (H), and flour (F) fractions. The results indi
cated that FS yield was highest for GT (47.21%) and lowest for HT (42.52%), while CS yield was highest for
control (31.83%) and lowest for GT (26.79%). Nutrients were unevenly distributed among the milled products,
with ash, protein, and total dietary fiber concentrated in the CS across all treatments. Both water and oil holding
capacities were highest for HT and lowest for GT. Pasting properties, including peak viscosity, hot paste viscosity,
and cold paste viscosity, were highest for control and lowest for HT and RT soybean. These findings demonstrate
that soybeans can produce uniformly sized semolina under standardized roller milling parameters. This emerging
process will provide a new possibility for utilizing protein-rich soybeans. Utilizing soybean semolina as an
ingredient could enhance the use of protein-rich soybeans in daily diets and open new opportunities for the soy-
processing industry
Impact of different milling techniques towards vitamin D3 fortification in wheat flour.
No full textThis study was to provide innovative information on bio-fortification and to implement strategies for improving vitamin D3
in wheat products. The commercially available wheat grains were passed through different milling processes via Hammer
mill (HM) and Roller mill (RM) to yield wheat flour of different particle sizes (HM-CWF, HM-FWF, RM-WF and RM-MF).
The obtained flours were fortified with commercially available vitamin D3
oil premix. Fortification efficiency was higher in
finer flour (HM-FWF and RM-MF). Fortification had no significant effect on the color of the flour. Physico-chemical analysis
revealed higher damaged starch in HM flour than in RM which was confirmed through scanning electron microscope. Water
absorption capacity enhanced with larger particle size with simultaneous reduction in dough development time. Chapatis
were prepared with fortified HM-CWF, HM-FWF, and RM-WF, whereas bread was made with RM-MF. Fortification has no
significant effect on the texture and color of prepared chapati and bread. Sensory analysis revealed a slightly higher positive
effect in the fortified sample with overall acceptability. HM-FWF Chapatis had the best retention of vitamin D3
(85%), and
the fortified bread prepared from RM-MF had 70% retention. This research suggests that fortifying fine flour with vitamin
D3
is more effective than using coarse flour
