Medium composition potentially regulates the anthocyanin production from suspension culture of .

In the present study, an effort has been made to optimize various culture conditions for enhanced production of anthocyanin. Nutrient content of MS medium (ammonium to potassium nitrate ratio and phosphate concentration) had a profound influence on the cell biomass and anthocyanin accumulation in cell suspension cultures of . Suspension cultures were carried out in shake flasks for 18 days and examined for cell growth, anthocyanin synthesis, anthocyanin yield and development of pigmented cells in relation to the uptake of total sugar, extracellular phosphate, nitrate and ammonia.

Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg).

Previously, we have reported the composition, molecular mass distribution and in vivo immunomodulatory effects of common carp roe protein hydrolysates. In the current study, antioxidative activity and functional properties of common carp (Cyprinus carpio) roe (egg) protein hydrolysates, prepared by pepsin, trypsin and Alcalase, were evaluated. The three hydrolysates showed excellent antioxidant activities in a dose dependent manner in various in vitro models such as 2,2 diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6)-sulfonic acid (ABTS(+)) radical scavenging activity, ferric reducing antioxidant power (FRAP) and ferrous ion (Fe(2+)) chelating ability.

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes.

Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (aw) from 0.1 to 0.

Chemical composition and immunomodulatory effects of enzymatic protein hydrolysates from common carp (Cyprinus carpio) egg.

Objectives: The aim of this study was to prepare protein hydrolysates from underutilized common carp (Cyprinus carpio) egg and to investigate their immunomodulatory effects in vivo.

Methods: Common carp (Cyprinus carpio) egg (roe) was hydrolysed by pepsin, trypsin, and Alcalase. Chemical composition (proximate, amino acid, mineral and fatty acid compositions) and molecular mass distribution of the three hydrolysates were determined.

Inhibition of LDL oxidation and oxidized LDL-induced foam cell formation in RAW 264.7 cells show anti-atherogenic properties of a foliar methanol extract of Scoparia dulcis.

Background: Oxidation of low density lipoproteins and their further uptake by macrophages is known to result in the formation of foam cells, which are critical in the initiation of atherosclerosis through activation of inflammatory signalling cascades. Thus, powerful dietary antioxidants are receiving attention for the reversal of such pathological states.

Materials And Methods: Extracts of Scoparia dulcis have been used as tea and health drinks with various health promoting effects.

Modified method for preparation of Halubai-an Indian traditional sweet.

Halubai, a traditional Indian sweet is conventionally prepared by soaking and grinding whole cereals/millets to a fine paste, straining it through a cloth and cooking the resultant dispersion until it starts gelatinizing. Cooking is continued further with the addition of jaggery water, stirring constantly with intermittent addition of ghee. This process involves many unit operations, which are energy and time consuming.

Processing, physico-chemical, sensory and nutritional evaluation of protein, mineral and vitamin enriched peanut chikki - an Indian traditional sweet.

Chikki, a popular Indian traditional sweet snack prepared from peanut was enriched with protein, minerals and vitamins by incorporating soy protein isolate, calcium carbonate, ferrous fumerate, vitamin A and folic acid to meet the growing demand for health foods. The enriched nutra chikki was evaluated for physico-chemical characteristics such as moisture, texture, peroxide value (PV), fatty acid composition in comparison with control peanut chikki. Nutra chikki, which had initial moisture content of 2-3%, did not alter much up to 60 days of storage at 27 °C and 37 °C.

Mango pulp-agar based model gel: textural characterisation.

The textural properties of a model gel system have been investigated by employing an experimental design concerning the effect of agar (1-3%), mango pulp (0-50%) and sugar (0-20%). A gel characterization method, based on the principle of penetration-shearing, has been applied to determine the response functions (fracture strain, fracture stress, energy for penetration-shearing and firmness). These textural indices can be fitted well (0.

Thermal degradation of groundnut oil during continuous and intermittent frying.

The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8 h, whereas intermittent frying was performed for 2 h everyday for 4 days for a total of 8 frying hours.

Influence of processing parameters on the quality of soycurd (tofu).

Tofu, a non-fermented soybean curd is a nutritious and digestible product with a high quality protein. Tofu making procedure includes soaking of beans, grinding, filtering, boiling, coagulating and moulding. The flavour, quality and the texture of tofu produced is significantly influenced by its processing parameters.

An overview on chemical composition, bioactivity and processing of leaves of Cinnamomum tamala.

Dried leaves of Cinnamomum tamala, also known as Indian bay leaves, are a lesser-known spice used in the Indian subcontinent. It imparts a warm, peppery, clove-cinnamon like flavor to a variety of food preparations. Besides food applications, the leaves have also been traditionally used for curing a number of ailments and for other perceived health benefits.

Biodegradation of shrimp biowaste by marine Exiguobacterium sp. CFR26M and concomitant production of extracellular protease and antioxidant materials: production and process optimization by response surface methodology.

Twelve marine bacterial cultures were screened for extracellular protease activity, and the bacterium CFR26M which exhibited the highest activity on caseinate agar plate was identified as an Exiguobacterium sp. Significant amount of extracellular protease (5.9 ± 0.

Physical, chemical and nutritional characteristics of premature-processed and matured green legumes.

Premature green legumes are good sources of nutraceuticals and antioxidants and are consumed as snacks as well as vegetables. They are seasonal and have limited shelf-life. Efforts are provided to prepare shelf-stable green legumes to extend their availability throughout the year.

Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties.

Aim: To evaluate the suitability of marine lactic acid bacteria (LAB) as starter cultures for Sargassum sp. fermentation to enhance its antioxidant and anticoagulation activity.

Methods And Results: LAB isolated from marine source were characterized for their ability to utilize seaweed as a sole carbon source and applied to Sargassum fermentation.

Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita.

Bioactive roe protein hydrolysates were prepared from Channa striatus (CRPH) and Labeo rohita (LRPH) and their functional and in vitro antioxidant properties evaluated. The degree of hydrolysis was 28.41% at 60min in channa and 18.

Physico-chemical, amino acid composition, functional and antioxidant properties of roe protein concentrates obtained from Channa striatus and Lates calcarifer.

Roe protein concentrates prepared from Channa striatus (CRPC) and Lates calcarifer (LRPC) were investigated for physico-chemical characteristics, amino acid composition, functional properties and antioxidant activity. Channa and Lates roes yielded 20.7% and 22.

Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis.

Medium chain (MC) fatty acids, caprylic (C8:0) and capric (C10:0) were incorporated into palm olein by 1,3-specific lipase acidolysis, up to 36% and 43%, respectively, when added as mixtures or individually after 24h. It was found that these acids were incorporated into palm olein at the expense of palmitic and oleic acids, the former being larger in quantity and reduction of 18:2 was negligible. The modified palm olein products showed reduction in higher molecular weight triacylglycerols (TGs) and increase in concentration of lower molecular weight TGs compared to those of palm olein.

Engineering liposomes of leaf extract of seabuckthorn (SBT) by supercritical carbon dioxide (SCCO2)-mediated process.

Seabuckthorn (SBT; Hipphophae rhamnoides) leaf extract obtained by supercritical carbon dioxide (SCCO(2)) using ethanol as an entrainer, containing mainly flavanoids as bioactive principles with antioxidant and antibacterial properties, was used for the preparation of liposomes. Liposomes are promising drug carriers with sustained release because they can enhance the membrane penetration of drugs, deliver the entrapped drugs across cell membranes, and improve extract stability and bioavailability. The aim of the present study was to compare the two different methods of liposome production: the Bangham thin-film method and SCCO(2) gas antisolvent method (SCCO(2) GAS) for the incorporation of SBT leaf extract in terms of particle size, morphology, encapsulation efficiency, antioxidant activity, and thermal stability.

Enhanced degradation of α-chitin materials prepared from shrimp processing byproduct and production of N-acetyl-D-glucosamine by thermoactive chitinases from soil mesophilic fungi.

Soil isolates of mesophilic Penicillium monoverticillium CFR 2, Aspergillus flavus CFR 10 and Fusarium oxysporum CFR 8 were cultivated in solid state fermentation (SSF) using wheat bran solid medium supplemented with α-chitin in order to produce chitinolytic enzyme. Under SSF cultivation, maximum enzymes (U/g IDS) production was 41.0 (endo-chitinase) and 195.

Preparation and quality evaluation of peanut chikki incorporated with flaxseeds.

In an attempt to achieve correct ratio of n-3 to n-6 fatty acids for health benefits, flaxseeds (Linum usitatissimum), a good source of n-3 fatty acids, were incorporated with optimized 20% replacement of peanuts in the formulation for the preparation of chikki. Tertiarybutylhydroquinone (TBHQ) at 200 ppm level used as an antioxidant. Results showed that there were no differences in texture or sensory quality among the samples with and without addition of antioxidant.

Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety 'Robusta'.

Banana (Musa sp var 'Robusta') fruits harvested at 75-80% maturity were dip treated with different concentrations of ethrel (250-1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage.

Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste.

Proteolytic and/or lipolytic lactic acid bacteria (LAB) were isolated from visceral wastes of different fresh water fishes. LAB count was found to be highest in case of visceral wastes of Mrigal (5.88 log cfu/g) and lowest in that of tilapia (4.

Antioxidant and lipid peroxidation activities in rats fed with Aspergillus carbonarius carotenoid.

Effect of feeding partially saturated canthaxanthin (PSC), purified from Aspergillus carbonarius mutant, was studied using four groups of female albino rats (n=6) for 4 weeks. While the control group received basal diet ad libitum, Groups I, II and III were fed with basal diet containing 50, 100 and 250 ppm PSC, respectively. PSC feeding did not cause any significant changes in food intake and there was no gain in body weight either.

Thermoactive β-N-acetylhexosaminidase production by a soil isolate of Penicillium monoverticillium CFR 2 under solid state fermentation: parameter optimization and application for N-acetyl chitooligosaccharides preparation from chitin.

Two fungal strains were evaluated for β-N-acetylhexosaminidase production by solid state fermentation using different agro-industrial residues such as commercial wheat bran (CWB) and shrimp shell chitin waste (SSCW), of which Penicillium monoverticillium CFR 2 a local soil isolate showed significantly (P ≤ 0.001) higher β-N-acetylhexosaminidase activity on CWB medium as compared with the activity of Fusarium oxysporum CFR 8. Fermentation parameters such as incubation temperature, incubation time, initial moisture content and inoculum concentration were optimized by statistically designed experiments, using 3**(4-1) fractional factorial design of Response Surface Methodology.

Spreadsheet aided fuzzy model for prediction of chapati making quality.

A spreadsheet aided fuzzy logic model for predicting chapati making quality characteristics of Indian wheat varieties was created. Data collected from 19 randomly selected wheat varieties were used. Starch damage, Farinograph water absorption as input variables and chapati overall score as output variable were fuzzified by the use of excel spreadsheet and defuzzification was carried out using weighted average method.