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Rani R, Badwaik LS. Synergistic impact of natural gums and crosslinkers on the properties of oilseed meals based biopolymeric films. Int J Biol Macromol 2024; 265:130809. [PMID: 38493819 DOI: 10.1016/j.ijbiomac.2024.130809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 03/07/2024] [Accepted: 03/10/2024] [Indexed: 03/19/2024]
Abstract
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. Three widely accessible oilseed meals viz. flaxseed, soybean, and mustard were gathered, ground, and sieved. A film forming suspension of defatted meals along with natural gums (acacia and xanthan gum) and crosslinkers (citric acid and glutaraldehyde) were formed. The suspension was cast into petri dishes and dried to produce smooth and even films. The physical, functional, color, thermal and morphological properties of the oilseed meals-gums crosslinked biopolymeric film were evaluated and statistical analysis was performed. The solubility was found to be decreased and tensile strength was increased with the addition of citric acid and increase in tensile strength. There was significant difference observed in the values of elongation at break after addition of citric acid as crosslinker. The research shows how oilseed meals enriched with natural gum and crosslinkers may be converted into biopolymeric films, which can then be used in food packaging to lessen reliance on petroleum-based, non-biodegradable plastics.
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Affiliation(s)
- Ruchi Rani
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, Assam, India.
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2
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Sharma M, Dash KK, Badwaik LS. Development of chewing gum model system from phytocompounds of black jamun ( Syzygium cumini) pulp and study of its dissolution kinetics. J Food Sci Technol 2024; 61:300-310. [PMID: 38196719 PMCID: PMC10772027 DOI: 10.1007/s13197-023-05841-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
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-1) were incorporated with chewing gum for the development of functional food production. The study showed among variants, 5 g 100 g-1 encapsulates of black jamun pulp extract-based chewing gum (BJE-CG) showed better color stability and texture properties caused by the availability of alginate and guar gum in the encapsulates. The results revealed the dissolution behaviour of 5 g 100 g-1 based BJE-CG has a greater (P < 0.05) dissolution of total anthocyanin (TAC) and phenolic content (TPC). The dissolution kinetics model including the Korsmeyer-Peppas model, Higuchi model and Gunes model were statistically tested the dissolution rate of TAC and TPC. The Korsmeyer-Peppas model for TAC and Gunes model for TPC were found the best suitable through R2 (0.995 and 0.991) and the lowest χ2 (0.0098 and 0.0361). The dissolution kinetics study indicated the 5 g 100 g-1 based BJE-CG has the most suitable fitting in dissolution kinetics via simulated salivary fluid at 10 min. The application of the encapsulated phytocompounds shows a better solution for food and pharma industries to deliver decent plant-based pigment and phytocompounds in the food product. Graphical abstract
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Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar - Delhi, Grand Trunk Rd, Phagwara, Punjab 144411 India
| | - Kshirod K Dash
- Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
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3
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Devi LM, Das AB, Badwaik LS. Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization. Int J Biol Macromol 2023; 235:123896. [PMID: 36870646 DOI: 10.1016/j.ijbiomac.2023.123896] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 02/10/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
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, 1:1:0.75 and 1:1:1 respectively. The concentration of gelatin and acacia gum used were 2.5, 5 and 7.5 % w/v. Subsequently, the coacervated microcapsules were obtained at different pH (3, 3.5 and 4), freeze-dried and evaluated for their physicochemical properties, morphology, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction pattern (XRD), thermal behaviour and stability of anthocyanin. The results obtained for encapsulation efficiency of anthocyanin with high values (72.70 to 83.65 %) indicated that the encapsulation process was effective. The morphology of the microcapsule powder was analysed and exhibited round, hard, agglomerated structures and relatively smooth surface. The thermal degradation behaviour of microcapsules displayed endothermic reaction confirming the thermostability of the microcapsules where the peak ranged from 83.7 to 97.6 °C. The stability studies in terms of retention of total anthocyanin content were observed at different storage conditions; both under refrigerated condition (7 °C) and at room temperature (37 °C). The results indicated that the microcapsules obtained through coacervation can be an alternative source to develop stable nutraceuticals.
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Affiliation(s)
- Lourembam Monika Devi
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Amit Baran Das
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India.
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4
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Sarma D, Nath KK, Biswas S, Chetia I, Badwaik LS, Ahmed GA, Nath P. SERS determination and multivariate classification of antibiotics in chicken meat using gold nanoparticle-decorated electrospun PVA nanofibers. Mikrochim Acta 2023; 190:64. [PMID: 36690871 DOI: 10.1007/s00604-023-05640-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 12/28/2022] [Indexed: 01/25/2023]
Abstract
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 7.32 nM. Following this, the usability of the proposed SERS substrate has been demonstrated through the detection of the aforementioned antibiotics in chicken meat samples. The presence of antibiotics in chicken meat sample has been validated with the standard analytical tool of liquid chromatography-mass spectrometry and the results were compared with the proposed sensing technique. Further, principal component analysis has been performed to classify the antibiotics that are present in the field-collected meat samples.
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Affiliation(s)
- Dipjyoti Sarma
- Applied Photonics and Nanophotonics Laboratory, Department of Physics, Tezpur University, Napaam, Assam, 784028, India
| | - Kaushik K Nath
- Optoelectronics and Photonics Research Laboratory, Tezpur University, Napaam, Assam, 784028, India
| | - Sritam Biswas
- Applied Photonics and Nanophotonics Laboratory, Department of Physics, Tezpur University, Napaam, Assam, 784028, India
| | - Indrani Chetia
- Department of Food Engineering and Technology, Tezpur University, Napaam, Assam, 784028, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, Tezpur University, Napaam, Assam, 784028, India
| | - Gazi Ameen Ahmed
- Optoelectronics and Photonics Research Laboratory, Tezpur University, Napaam, Assam, 784028, India
| | - Pabitra Nath
- Applied Photonics and Nanophotonics Laboratory, Department of Physics, Tezpur University, Napaam, Assam, 784028, India.
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Bhattacharjee A, Kumar D, Badwaik LS. Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ayan Bhattacharjee
- Department of Food Engineering and Technology, School of Engineering Tezpur University Napaam India
| | - Devesh Kumar
- Department of Food Engineering and Technology, School of Engineering Tezpur University Napaam India
| | - Laxmikant S. Badwaik
- Department of Food Engineering and Technology, School of Engineering Tezpur University Napaam India
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V A, Badwaik LS. Recent advancement in improvement of properties of polysaccharides and proteins based packaging film with added nanoparticles: A review. Int J Biol Macromol 2022; 203:515-525. [PMID: 35122798 DOI: 10.1016/j.ijbiomac.2022.01.181] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 01/28/2023]
Abstract
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. The unique properties of fillers in the nano range are explored for this. They can improve the overall property of polymer matrixes by improving barrier properties to oxygen and water vapour, increasing stability and mechanical strength. Exploring the possibilities of new nanoparticle-polymer combinations can bring novel properties in the packaging industry that can be used in smart and intelligent packaging areas. Thus studies on nanocomposite films from polysaccharides, protein compounds and nanoparticles can help to overcome the limitations of bio-polymers for novel packaging applications. This review covers the effect of nanoparticles on the optical, morphological, barrier, thermal and mechanical properties of polysaccharides and proteins based packaging film, along with the types of nanoparticles used in the composite films.
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Affiliation(s)
- Akhila V
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam 784028, Assam, India.
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Singha P, Rani R, Badwaik LS. Sweet lime peel-, polyvinyl alcohol- and starch-based biodegradable film: preparation and characterization. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-04040-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Neog B, Das JK, Vijayakumar A, Badwaik LS. Development and characterization of edible films made with Indian jujube fruit puree and pectin. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13977] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Biswajyoti Neog
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Jitul K. Das
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Akhila Vijayakumar
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
| | - Laxmikant S. Badwaik
- Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India
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9
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Affiliation(s)
- Lourembam Monika Devi
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Laxmikant S. Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
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10
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Barman M, Das AB, Badwaik LS. Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15478] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mridusmita Barman
- Department of Food Engineering and Technology School of Engineering Tezpur University Napaam Assam India
| | - Amit Baran Das
- Department of Food Engineering and Technology School of Engineering Tezpur University Napaam Assam India
| | - Laxmikant S. Badwaik
- Department of Food Engineering and Technology School of Engineering Tezpur University Napaam Assam India
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11
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Lalnunthari C, Devi LM, Badwaik LS. Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film. J Food Sci Technol 2019; 57:1807-1816. [PMID: 32327791 DOI: 10.1007/s13197-019-04214-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2019] [Accepted: 12/11/2019] [Indexed: 11/28/2022]
Abstract
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 32.7 °C, 16.06 min, pH of 9.51 and yield at these optimized conditions was 70.31 ± 2.32%. However, for pectin extraction optimized conditions were 89.98 °C, 13 min, pH of 2.85 and yield was reported as 69.89 ± 2.90%. Further, protein and pectin were isolated at optimized condition. Isolated protein and pectin were utilized for developing the edible film. The protein and pectin were mixed in varying proportions i.e. 1:0, 1:1, 0:1 and film were casted by standard methods. Further, films mechanical and barrier properties were assessed and it was found in acceptable range (Tensile strength: 2.04-5.28 MPa; elongation: 13.13-14.37%; water vapour permeability: 3.24 × 10-6-6.24 × 10-6 g/Pa m h).
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Affiliation(s)
- C Lalnunthari
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
| | - Lourembam Monika Devi
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
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12
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Lalnunthari C, Devi LM, Amami E, Badwaik LS. Valorisation of pumpkin seeds and peels into biodegradable packaging films. Food and Bioproducts Processing 2019. [DOI: 10.1016/j.fbp.2019.08.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Borah PP, Das P, Badwaik LS. Ultrasound treated potato peel and sweet lime pomace based biopolymer film development. Ultrason Sonochem 2017; 36:11-19. [PMID: 28069189 DOI: 10.1016/j.ultsonch.2016.11.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2016] [Revised: 11/05/2016] [Accepted: 11/06/2016] [Indexed: 06/06/2023]
Abstract
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. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60min. Ultrasound was applied for 45 and 60min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25×10-9g/Pahm, 12.88±0.348%, 38.92±0.702%, 242.01±3.074g and 7.61±0.824mm respectively. However, thermal decomposition for film G took place above 200°C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample.
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Affiliation(s)
- Purba Prasad Borah
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Pulak Das
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India.
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Amami E, Khezami W, Mezrigui S, Badwaik LS, Bejar AK, Perez CT, Kechaou N. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrason Sonochem 2017; 36:286-300. [PMID: 28069213 DOI: 10.1016/j.ultsonch.2016.12.007] [Citation(s) in RCA: 98] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 12/04/2016] [Accepted: 12/05/2016] [Indexed: 05/28/2023]
Abstract
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). The same BBD were used to estimate the main effects of OD without ultrasound treatment. A multi-criteria optimization based on maximal possible values of WL and WR and minimal value of SG was achieved. This was 20.5min of ultrasound time, 47.5 °Brix osmotic solution concentration and 31°C medium temperature. The effects of UOD carried out under the optimized operating conditions on kinetics of convective air drying of strawberry at 40, 50 and 60°C, and velocity of 1m/s, using the phenomenological model of Coupled Washing/Diffusion (CWD). Starting accessibility, moisture effective diffusivity Deff value and activation energy (Ea) were calculated from similar-Fick's law and analogous Arrhenius equation, respectively with and without shrinkage correction. Color difference, Chroma and hue angle of fresh and UOD-air dried strawberries were evaluated. Quality attributes were estimated through the assessment of the phenolic content, antioxidant activity, rehydration capacity, and X-ray powder diffraction characteristics.
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Affiliation(s)
- Ezzeddine Amami
- Université de Tunis El Manar, Unité de recherche «Chimie des matériaux et de l'Environnement», Institut Supérieur des Sciences Biologiques Appliquées de Tunis (ISSBAT), 9, rue Zouhair Essafi, Tunis 1006, Tunisia.
| | - Wissal Khezami
- Université de Tunis El Manar, Unité de recherche «Chimie des matériaux et de l'Environnement», Institut Supérieur des Sciences Biologiques Appliquées de Tunis (ISSBAT), 9, rue Zouhair Essafi, Tunis 1006, Tunisia
| | - Salma Mezrigui
- Université de Tunis El Manar, Unité de recherche «Chimie des matériaux et de l'Environnement», Institut Supérieur des Sciences Biologiques Appliquées de Tunis (ISSBAT), 9, rue Zouhair Essafi, Tunis 1006, Tunisia
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Asma Kammoun Bejar
- Université de Sfax, Groupe de recherche en Génie des Procédés Agroalimentaires, Laboratoire de recherche en Mécanique des Fluides Appliquée - Génie des Procédés-Environnement, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Tunisia
| | - Carmen Tellez Perez
- University of La Rochelle-Faculty of Science and Technology, Laboratory of Engineering Science for Environment (LaSIE UMR 7356 CNRS), Avenue Michel Crépeau, 17042 La Rochelle, France
| | - Nabil Kechaou
- Université de Sfax, Groupe de recherche en Génie des Procédés Agroalimentaires, Laboratoire de recherche en Mécanique des Fluides Appliquée - Génie des Procédés-Environnement, Ecole Nationale d'Ingénieurs de Sfax (ENIS), Tunisia
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15
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Barman N, Badwaik LS. Effect of ultrasound and centrifugal force on carambola (Averrhoa carambola L.) slices during osmotic dehydration. Ultrason Sonochem 2017; 34:37-44. [PMID: 27773258 DOI: 10.1016/j.ultsonch.2016.05.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2016] [Revised: 05/08/2016] [Accepted: 05/09/2016] [Indexed: 06/06/2023]
Abstract
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. water loss, solid gain, texture, rehydration ratio and sensory score according to a composite design. The optimized value for temperature, concentration of sucrose and glycerol has been found to be 50°C, 66°Bx and 66°Bx respectively. Under optimized conditions the effect of ultrasound for 10, 20, 30min and centrifugal force (2800rpm) for 15, 30, 45 and 60min on OD of carambola slices were checked. The controlled samples showed 68.14% water loss and 13.05% solid gain in carambola slices. While, the sample having 30min ultrasonic treatment showed 73.76% water loss and 9.79% solid gain; and the sample treated with centrifugal force for 60min showed 75.65% water loss and 6.76% solid gain. The results showed that with increasing in treatment time the water loss, rehydration ratio were increased and solid gain, texture were decreased.
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Affiliation(s)
- Nirmali Barman
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India.
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16
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17
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Choudhury M, Badwaik LS, Borah PK, Sit N, Deka SC. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits. J Food Sci Technol 2015; 52:6742-8. [PMID: 26396424 DOI: 10.1007/s13197-015-1709-3] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/31/2014] [Accepted: 01/02/2015] [Indexed: 11/24/2022]
Abstract
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. Slices of shoot were boiled, dried, powdered, sieved, analysed for nutritional status and used for biscuit making. Bamboo shoot powder (BSP) was added in 0 % (control), 5, 10, and 15 % level in dry ingredients by replacing wheat flour and other ingredients were kept constant. Dough prepared are firstly analysed for basic characteristics. Then biscuits were prepared and analyzed for moisture, water activity, protein, fiber, fat, ash, phenolics, antioxidant activity, dimension, hardness, color and sensory acceptability. Variations were observed for fiber, antioxidant activity and phenolics from 1.08 to 1.97 %, 3.50 to 17.85 % and 0.45 to 4.19 mg/100 g respectively. Results showed that up to 10 % fortification level the biscuits were acceptable with improved functional and neutraceutical properties compared to the control.
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Affiliation(s)
- Monisha Choudhury
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
| | - Pallab Kumar Borah
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
| | - Nandan Sit
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
| | - Sankar C Deka
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam 784028 India
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Badwaik LS, Borah PK, Borah K, Das AJ, Deka SC, Sharma HK. Influence of Fermentation on Nutritional Compositions, Antioxidant Activity, Total Phenolic and Microbial Load of Bamboo Shoot. FSTR 2014. [DOI: 10.3136/fstr.20.255] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Seth D, Badwaik LS, Ganapathy V. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food. J Food Sci Technol 2013; 52:1830-8. [PMID: 25745265 DOI: 10.1007/s13197-013-1181-x] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/09/2013] [Accepted: 09/26/2013] [Indexed: 11/25/2022]
Abstract
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 ≤ 0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140 °C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤ 0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140 °C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered non-significant (p < 0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.
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Affiliation(s)
- Dibyakanta Seth
- Department of Food Engineering and Technology, Tezpur University, Napam, Tezpur, Assam 784028 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, Tezpur University, Napam, Tezpur, Assam 784028 India
| | - Vijayalakshmi Ganapathy
- Department of Food Processing and Engineering, Karunya University, Coimbatore, Tamil Nadu 641114 India
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Sit N, Misra S, Baruah D, Badwaik LS, Deka SC. Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup. STARCH-STARKE 2013. [DOI: 10.1002/star.201300120] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nandan Sit
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam India
| | - Sudip Misra
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam India
| | - Devastuti Baruah
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam India
| | - Laxmikant S. Badwaik
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam India
| | - Sankar C. Deka
- Department of Food Engineering and Technology; Tezpur University; Tezpur Assam India
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Badwaik LS, Choudhury S, Borah PK, Sit N, Deka SC. Comparison of Kinetics and Other Related Properties of Bamboo Shoot Drying Pretreated with Osmotic Dehydration. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12077] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Laxmikant S. Badwaik
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Sumita Choudhury
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Pallab Kumar Borah
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Nandan Sit
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Sankar C. Deka
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
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Badwaik LS, Choudhury S, Borah PK, Deka SC. Optimization of Osmotic Dehydration Process of Bamboo Shoots in Mixtures of Sucrose and Sodium Chloride Solutions. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00807.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Laxmikant S. Badwaik
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Sumita Choudhury
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Pallab Kumar Borah
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
| | - Sankar C. Deka
- Department of Food Engineering and Technology; School of Engineering; Tezpur University; Napaam 784028 Assam India
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Badwaik LS, Prasad K, Seth D. Optimization of ingredient levels for the development of peanut based fiber rich pasta. J Food Sci Technol 2012; 51:2713-9. [PMID: 25328216 DOI: 10.1007/s13197-012-0779-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/02/2012] [Accepted: 07/04/2012] [Indexed: 02/29/2024]
Abstract
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. A rotatable central composite design was used to develop models for the responses. It was found out that an increase in semolina to peanut flour and carrot powder ratio increased the percent solid loss and decreased the hardness of uncooked pasta. Individual contour plots of the different responses were superimposed and regions meeting the maximum overall acceptability (7.81) and hardness (26.984 kg) as well as minimum solid loss (11.47 %) and bulk density below 260 kg/m(3) however percent expansion was found below 190 %. The product was acceptable at ingredient composition of 205.59 g semolina, 16.70 g peanut flour and 10 g carrot powder.
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Affiliation(s)
- Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Tezpur, Assam 784028 India
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106 India
| | - Dibyakant Seth
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Tezpur, Assam 784028 India
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