Synergistic impact of natural gums and crosslinkers on the properties of oilseed meals based biopolymeric films.

The waste material utilization from available agricultural resources can be beneficial in the field of economic, social, and environmental well-being. One of the main industrial crops used to manufacture oil from oilseeds worldwide is agricultural waste, such as the cake made from oilseeds. In this study, de-oiled cakes are used to create biopolymeric films.

Development of chewing gum model system from phytocompounds of black jamun () pulp and study of its dissolution kinetics.

Black jamun is a rich source of polyphenol and anthocyanin that provides major potential as a natural pigment. The different concentrations of encapsulated jamun pulp phytocompounds (0, 0.5, 1, 3 and 5 g 100 g) were incorporated with chewing gum for the development of functional food production.

Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization.

The present study was aimed to develop a stable microencapsulated anthocyanin from black rice bran using double emulsion complex coacervation technique. Nine microcapsule formulations were prepared using gelatin, acacia gum and anthocyanin at ratios of 1:1:0.5, 1:1:0.

SERS determination and multivariate classification of antibiotics in chicken meat using gold nanoparticle-decorated electrospun PVA nanofibers.

The fabrication of SERS substrate by gold nanoparticle-decorated polyvinyl alcohol electrospun nanofibers which has been used to detect trace sensing of two widely used poultry antibiotics doxycycline hydrochloride and enrofloxacin is demonstrated. The performance of the backscattered Raman signals from the proposed SERS substrate has been initially evaluated with two standard Raman active compounds namely malachite green and rhodamine-6G. The limit of detection of the proposed substrate is estimated to be 7.

Recent advancement in improvement of properties of polysaccharides and proteins based packaging film with added nanoparticles: A review.

Innovations and research on packaging materials are in a fast-growing stage to make them suitable for advanced packaging innovations and sustainability efforts. Biological macromolecules like algal polysaccharides, chitosan, gelatin and others like starch are explored for developing eco-friendly packaging alternatives. Compared to conventional synthetic polymers they have performance limitations that are tried to be overcome with added fillers.

Physicochemical and release behaviour of phytochemical compounds based on black jamun pulp extracts-filled alginate hydrogel beads through vibration dripping extrusion.

The phytochemical-rich extract obtained from black jamun pulp were encapsulated using vibrating dripping extrusion technique. The utilisation of alginate (AL) with four variations of core-shell material comprising gum Arabic (AL-GA), guar gum (AL-GG), pectin (AL-P) and xanthan gum (AL-X) was engaged to form calcium-alginate based lyophilised jamun extract encapsulated beads. It resulted that among four variations, lyophilised alginate with AL-GG based encapsulated jamun extract filled beads have better physicochemical characteristics and 95% encapsulation efficiency.

Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets.

Residual sweet lime peels after the extraction of essential oil by solvent free microwave extraction were used for developing biodegradable film. Glycerol as a plasticizer, soya lecithin as an emulsifier and sweet lime essential oil (0, 1, 2 and 3%) as an active agent was employed. Developed films were analyzed for their mechanical, barrier and antimicrobial properties.

Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment.

Essential oils of sweet lime peel, a waste by-product in the juice industry, were extracted using the vacuum assisted solvent free microwave extraction (VASFME) method. The effects of microwave output power (500-1000 W) and extraction time (20-30 min) on the essential oils yield and antimicrobial property were investigated. Optimal conditions were observed at 797.

Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film.

The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables such as extraction temperature, extraction time and pH. The optimized process variables for protein extraction were 32.

Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry.

The work was planned to produce dietetic dehydrated strawberries with application of ultrasound osmotic dehydration (UOD) as pretreatment. A Box-Behnken design (BBD) were employed to characterize the UOD strawberry process, optimize and investigate the effect of independent variables like ultrasound time (10, 20 and 30min), concentration of osmotic solution (distilled water, 32.5 and 65 °Brix) and temperature (20, 30 and 40°C) on the water loss (WL), solid gain (SG) and weight reduction (WR).

Ultrasound treated potato peel and sweet lime pomace based biopolymer film development.

Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized.

Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration.

Osmotic dehydration (OD) of carambola slices were carried out using glucose, sucrose, fructose and glycerol as osmotic agents with 70°Bx solute concentration, 50°C of temperature and for time of 180min. Glycerol and sucrose were selected on the basis of their higher water loss, weight reduction and lowers solid gain. Further the optimization of OD of carambola slices (5mm thick) were carried out under different process conditions of temperature (40-60°C), concentration of sucrose and glycerol (50-70°Bx), time (180min) and fruit to solution ratio (1:10) against various responses viz.

Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits.

Bamboo shoot has attracted significant research and a commercial interest due to its many health-promoting bioactive compounds as well as its effectiveness in decreasing blood pressure, cholesterol and increasing appetite. As availability of fresh shoot is limited due to its seasonality there is need of incorporation of nutrients of shoot to any common food product which is easily available throughout year. Shoots of Bambusa balcooa variety were taken and edible parts were separated.

Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice.

Optimization of substrate concentration, time of incubation and temperature for crude pectinase production from A. niger was carried out using Bhimkol banana (Musa balbisiana) peel as substrate. The crude pectinase produced was partially purified using ethanol and effectiveness of crude and partially purified pectinase was studied for banana juice clarification.

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.

Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140 °C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤ 0.

Production and purification of anti-bacterial biometabolite from wild-type Lactobacillus, isolated from fermented bamboo shoot: future suggestions and a proposed system for secondary metabolite onsite recovery during continuous fermentation.

Wild-type lactobacillus isolated form Khorisa, a fermented bamboo shoot product of Assam, India were evaluated for production anti-bacterial secondary biometabolites, against Staphylococcus aureus. Submerged fermentation technique was used for the production of secondary anti-microbial biometabolite by a single wild-type lactobacillus strain, which tested positive for the release of anti-bacterial factor(s). Crude cell-free supernatant was obtained, followed by extraction in water-immiscible solvents viz.

Optimization of ingredient levels for the development of peanut based fiber rich pasta.

Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for fortification. Response surface methodology was used to analyze the effect of peanut flour, semolina and carrot fiber on overall acceptability, percent expansion, hardness, solid loss and bulk density of pasta product.

Antimicrobial and enzymatic antibrowning film used as coating for bamboo shoot quality improvement.

Edible films were prepared with varying proportion of alginate and starch in the ratio of 2:0(F1), 2:1(F2), 1:1(F3), 1:1.5(F4), 1:2(F5), 0:2(F6) with added carboxymethyl cellulose (15%, w/w of starch). The film F5 had superior barrier, mechanical and thermal properties over the other films.