Multi-Faceted Bioactivity Assessment of an Exopolysaccharide from NCDC400: Antioxidant, Antibacterial, and Immunomodulatory Proficiencies.

Exopolysaccharides (EPS) are acknowledged for their diverse functional and technological properties. This study presents the characterization of EPS400, an acidic exopolysaccharide sourced from the native probiotic NCDC400. Notably, this strain has demonstrated previous capabilities in enhancing dairy food texture and displaying in vivo hypocholesterolemic activity.

and based traditional dairy products: preparation, spoilage and shelf life extension.

and based products (, , , , etc.) are a category of traditional dairy products of Indian subcontinent. They are prepared by open pan desiccation along with stirring and scraping of milk to the desired consistency, followed by addition of sugar and / or colour and flavoring ingredients.

Recent innovations in functionality and shelf life enhancement of , clarified butter fat.

(clarified butter fat) is a well relished traditional fat rich dairy product. preparation involves concentration of milk fat using of different techniques, followed by heat treated at 110-120 °C for 10-20 min. During this process, moisture evaporates from the system with simultaneous changes in protein, lactose, fat and minerals.

Preparation of whey based savory beverage with enhanced bio-accessible zinc.

Unlabelled: Zinc is an essential micronutrient for numerous catalytic, structural and regulatory functions in human body. However, its direct fortification in the food matrix poses the challenges of decreased bio-accessibility by forming insoluble sediments. Complexing zinc with polysaccharides has been reported as a possible intervention to address this issue by keeping the zinc in soluble form.

Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of , a milk-based confection.

With scientific advancement in the field of food science and technology, there has been an increased availability of innovative ingredients that can be utilized towards value addition, quality enhancement, natural preservation, shelf life enhancement and adding novelty to traditional Indian dairy products. Here a scientific attempt has been made to increase the anti-oxidative and anti-microbial potential of , a popular confection of Indian sub-continent with low shelf life using herbal essential oils (EOs) (natural preservative, antioxidant and antimicrobial) such as curry leaf (CRYF) (0.05-0.