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Ekrem Parlak M, Irmak Sahin O, Neslihan Dundar A, Türker Saricaoglu F, Smaoui S, Goksen G, Koirala P, Al-Asmari F, Prakash Nirmal N. Natural colorant incorporated biopolymers-based pH-sensing films for indicating the food product quality and safety. Food Chem 2024; 439:138160. [PMID: 38086233 DOI: 10.1016/j.foodchem.2023.138160] [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: 07/05/2023] [Revised: 11/25/2023] [Accepted: 12/04/2023] [Indexed: 01/10/2024]
Abstract
The current synthetic plastic-based packaging creates environmental hazards that impact climate change. Hence, the topic of the current research in food packaging is biodegradable packaging and its development. In addition, new smart packaging solutions are being developed to monitor the quality of packaged foods, with dual functions as food preservation and quality indicators. In the creation of intelligent and active food packaging, many natural colorants have been employed effectively as pH indicators and active substances, respectively. This review provides an overview of biodegradable polymers and natural colorants that are being extensively studied for pH-indicating packaging. A comprehensive discussion has been provided on the current status of the development of intelligent packaging systems for food, different incorporation techniques, and technical challenges in the development of such green packaging. Finally, the food industry and environmental protection might be revolutionized by pH-sensing biodegradable packaging enabling real-time detection of food product quality and safety.
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Affiliation(s)
- Mahmud Ekrem Parlak
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Oya Irmak Sahin
- Department of Chemical Engineering, Faculty of Engineering, Yalova University, 76200 Yalova, Turkey
| | - Ayse Neslihan Dundar
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Furkan Türker Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, 16310 Yıldırım/BURSA, Turkey
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, 3018 Sfax, Tunisia
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa, 31982 Al-Hofuf, Saudi Arabia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Koirala P, Bhandari Y, Khadka A, Kumar SR, Nirmal NP. Nanochitosan from crustacean and mollusk byproduct: Extraction, characterization, and applications in the food industry. Int J Biol Macromol 2024; 262:130008. [PMID: 38331073 DOI: 10.1016/j.ijbiomac.2024.130008] [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: 06/27/2023] [Revised: 01/04/2024] [Accepted: 02/05/2024] [Indexed: 02/10/2024]
Abstract
Crustaceans and mollusks are widely consumed around the world due to their delicacy and nutritious value. During the processing, only 30-40 % of these shellfish are considered edible, while 70-60 % of portions are thrown away as waste or byproduct. These byproducts harbor valuable constituents, notably chitin. This chitin can be extracted from shellfish byproducts through chemical, microbial, enzymatic, and green technologies. However, chitin is insoluble in water and most of the organic solvents, hampering its wide application. Hence, chitin is de-acetylated into chitosan, which possesses various functional applications. Recently, nanotechnology has proven to improve the surface area and numerous functional properties of metals and molecules. Further, the nanotechnology principle can be extended to nanochitosan formation. Therefore, this review article centers on crustaceans and mollusks byproduct utilization for chitosan, its nano-formation, and their food industry applications. The extensive discussion has been focused on nanochitosan formation, characterization, and active site modification. Lastly, nanochitosan applications in various food industries, including biodegradable food packaging, fat replacer, bioactive compound carrier, and antimicrobial agent have been reported.
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Affiliation(s)
- Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Yash Bhandari
- Department of Nutrition and Dietetics, Central Campus of Technology, Tribhuvan University, Nepal
| | - Abhishek Khadka
- Rural Reconstruction Nepal, 288 Gairidhara Road 2, Kathmandu Metropolitan City, Bagmati, Nepal
| | - Simmi Ranjan Kumar
- Department of Biotechnology, Mahidol University, Bangkok 10400, Thailand
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Rajput MS, Patel V, Nirmal NP, Kumar D. Editorial: Augmented neuro-therapy with nanotechnology-based formulations: progress, opportunities and challenges. Front Pharmacol 2024; 15:1376878. [PMID: 38389920 PMCID: PMC10882064 DOI: 10.3389/fphar.2024.1376878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Accepted: 02/02/2024] [Indexed: 02/24/2024] Open
Affiliation(s)
- Mithun Singh Rajput
- Department of Pharmacology, Institute of Pharmacy, Nirma University, Ahmedabad, Gujarat, India
| | - Viral Patel
- Department of Pharmaceutics, Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology (CHARUSAT), Anand, Gujarat, India
| | | | - Dileep Kumar
- UC Davis Comprehensive Cancer Center, Department of Entomology and Nematology, University of California Davis, Davis, CA, United States
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Nirmal S, Olatunde OO, Medhe S, Vitti S, Khemtong C, Nirmal NP. Betalains Alleviate Exercise-Induced Oxidative Stress, Inflammation, and Fatigue and Improve Sports Performance: an Update on Recent Advancement. Curr Nutr Rep 2023; 12:778-787. [PMID: 37824059 DOI: 10.1007/s13668-023-00500-0] [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] [Accepted: 09/20/2023] [Indexed: 10/13/2023]
Abstract
PURPOSE OF REVIEW Beetroot juice is a popular natural food supplement commonly consumed for its health and ergogenic benefits. It contains an abundance of phytochemical compounds, which have been shown to enhance sports endurance and recovery. Among them, nitrate is well-studied and known for improving performance during exercise. On the other hand, betalains, the bioactive pigment, have shown various biological activities including antioxidant, anti-inflammatory, and anti-hypertensive, which may improve exercise performance and post-exercise recovery. Additionally, free radical scavenging activities of betalains could increase nitric oxide availability in the blood, thereby improving blood flow and oxygen supply during strenuous exercise. This review article provides a critical discussion of the non-pathological conditions induced by prolonged or strenuous exercise and betalains' potential in reducing such conditions including muscle damage, inflammation, and fatigue. Additionally, the real-time application of betalains as an ergogenic compound in competitive athletes has been discussed. Finally, future directions and conclusions on the potential of betalains as a natural ergogenic aid in sport endurance are outlined. RECENT FINDINGS Betalains in beetroot are the major water-soluble nitrogen-containing pigment possessing high antioxidant, anti-inflammatory, and anti-fatigue activities. Betalain supplementation could alleviate exercise-induced oxidative stress, inflammation, and fatigue in competitive athletes. Betalains have the potential to become a natural ergogenic aid or nutraceutical compound for sports people during exercise and competitive performance.
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Affiliation(s)
- Siriwan Nirmal
- Department of Adult Nursing, Faculty of Nursing, Burapha University, 169 Long Had Bangsaen Road, Saen Suk, Chonburi, 20131, Thailand
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Seema Medhe
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Steven Vitti
- Department of Health Sciences, Health Sciences Building, Drexel University, 3601 Filbert Street, Philadelphia, PA, USA
| | - Chutimon Khemtong
- College of Sports Science and Technology, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand.
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Deokar GS, Deokar AM, Kshirsagar SJ, Buranasompob A, Nirmal NP. Extraction, physicochemical characterization, functionality, and excipient ability of corn fiber gum-starch isolate from corn milling industry waste. Int J Pharm 2023; 645:123401. [PMID: 37696343 DOI: 10.1016/j.ijpharm.2023.123401] [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: 07/04/2023] [Revised: 08/21/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
Corn processing industries generate an extensive fibrous byproduct consisting of corn fiber gum (CFG) and residual starch (S). The present study hypothesized that CFG and S could be isolated as a single crosslinked conjugate. The isolated CFG-S conjugate was acidic, with a pKa value of 11.49, and a swelling index of 99.60%. Henderson-Hasselbalch equation predicted negligible ionization throughout the gastrointestinal pH range. The DSC thermogram highlights glass transition and temperature-specific structure stabilization through the exothermic crystallization domain. FTIR, SEM & XRD confirmed the structural conjugation and integrity of the conjugate. Tablets containing Venlafaxine hydrochloride as a model drug were prepared using CFG-S (14 and 57%) as excipient by wet granulation method. Percentage cumulative drug release with low concentration was up to 99.67175 ± 0.09 % in 5 h whereas with high concentration, it was extended to 12 h (P < 0.05). Korsemayer-Peppas release exponent indicates zero order (R2 = 0.9935) kinetics with super case-II anomalous transport showing diffusion and erosion as drug release mechanisms. The results confirmed that CFG-S isolate could act as a good binding agent at low concentrations and release extending cross-linked matrix former at a higher concentration for release retardant excipient.
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Affiliation(s)
- Gitanjali Sambhajirao Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Archana Maruti Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Sanjay Jayprakash Kshirsagar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Athisaya Buranasompob
- Center for Innovation and Reference on Food for Nutrition, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
| | - Nilesh Prakash Nirmal
- Deaprtment of Food Science, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Gupta A, Sanwal N, Bareen MA, Barua S, Sharma N, Joshua Olatunji O, Prakash Nirmal N, Sahu JK. Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective. Food Res Int 2023; 170:113046. [PMID: 37316029 DOI: 10.1016/j.foodres.2023.113046] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [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: 01/27/2023] [Revised: 04/20/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
The World Health Organization's emphasis on the health benefits of functional foods and beverages that has contributed to the rise in its popularity globally. Besides these consumers have become more aware of the importance of their food composition and nutrition. Among the fastest-growing market segments within the functional food industries, the functional drinks market focuses on fortified beverages or products that are novel with improved bioavailability of bioactive compounds, and their implicated health benefits. The bioactive ingredients in functional beverages include phenolic compounds, minerals, vitamins, amino acids, peptides, unsaturated fatty acids, etc. which can be obtained from plant, animal and microorganisms. The types of functional beverages which are globally intensifying the markets are pre-/pro-biotics, beauty drinks, cognitive and immune system enhancers, energy and sports drink produced via several thermal and non-thermal processes. Researchers are focusing on improving the stability of the active compounds by encapsulation, emulsion, and high-pressure homogenization techniques to strengthen the positive consumer perspective in functional beverages. However, more research is needed in terms of bioavailability, consumer safety, and sustainability of the process. Hence, product development, storage stability, and sensory properties of these products are vital for consumer acceptance. This review focuses on the recent trends and developments in the functional beverages industry. The review provides a critical discussion on diverse functional ingredients, bioactive sources, production processes, emerging process technologies, improvement in the stability of ingredients and bioactive compounds. This review also outlines the global market and consumer perception of functional beverages with the future perspective and scope.
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Affiliation(s)
- Achala Gupta
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Nikita Sanwal
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Mohammed A Bareen
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India; The University of Queensland-Indian Institute of Technology Delhi Academy of Research, New Delhi 110016, India; School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Sreejani Barua
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Nitya Sharma
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India
| | - Opeyemi Joshua Olatunji
- Traditional Thai Medical Research and Innovation Center, Faculty of Traditional Thai Medicine, Prince of Songkla University, Hat Yai 90110, Thailand; African Genome Center, Mohammed VI Polytechnic University, Ben Guerir 43150, Morocco
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya, Nakhon Pathom 73170, Thailand.
| | - Jatindra K Sahu
- Food and Bioprocess Engineering Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi 110016, India.
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Khanashyam AC, Thorakkattu P, Babu KS, Shah K, Rajput MS, Nirmal S, Nirmal NP. Diet and Supplements in Cancer Prevention. Cancer Screen Prev 2023; 000:000-000. [DOI: 10.14218/csp.2023.00001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/03/2023]
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Koirala P, Dahal M, Rai S, Dhakal M, Nirmal NP, Maqsood S, Al-Asmari F, Buranasompob A. Dairy Milk Protein-Derived Bioactive Peptides: Avengers Against Metabolic Syndrome. Curr Nutr Rep 2023:10.1007/s13668-023-00472-1. [PMID: 37204636 DOI: 10.1007/s13668-023-00472-1] [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] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/10/2023] [Indexed: 05/20/2023]
Abstract
PURPOSE OF REVIEW Metabolic syndrome is continuously increasing among the world's populations. Metabolic syndrome is a medical condition in which individuals suffer from high blood pressure, high blood glucose levels, and obesity. The in vitro and in vivo bioactivities of dairy milk protein-derived peptides (MPDP) have proven their potential as an excellent natural alternative to the current medical treatment for metabolic syndrome. In this context, the review discussed the major protein source of dairy milk and provides current knowledge on the novel and integrated approach to MPDP production. A detailed comprehensive discussion is provided on the current state of knowledge regarding the in vitro and in vivo bioactivities of MPDP against metabolic syndrome. In addition, the most important aspect of digestive stability, allergenicity, and further directions for MPDP application is provided. RECENT FINDINGS The major proteins found in milk are casein and whey, while a minor portion of serum albumin and transferrin are reported. Upon gastrointestinal digestion or enzymatic hydrolysis, these proteins produce peptides with various biological activities including antioxidative, antiinflammatory, antihypertensive, antidiabetic, and antihypercholesterolemic, which could help in ameliorating metabolic syndrome. Bioactive MPDP has the potential to curtail metabolic syndrome and potentially act as a safe replacement for chemical drugs with fewer side effects.
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Affiliation(s)
- Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Merina Dahal
- Department of Nutrition and Dietetics, Central Campus of Technology, Tribhuvan University, Kirtipur, Nepal
| | - Sampurna Rai
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Milan Dhakal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand.
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Hofuf, P. O. Box 400, Al-Ahsa, 31982, Saudi Arabia
| | - Athisaya Buranasompob
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
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Ibrahim A, Bakar K, Bakar J, Nirmal NP, Ikhwanuddin M, Karim NU. Effects of Annona muricata Extract on Trypsin, Cathepsin B and Collagenase Activities and Textural Changes in Chilled Macrobrachium rosenbergii. Foods 2023; 12:foods12091887. [PMID: 37174425 PMCID: PMC10178029 DOI: 10.3390/foods12091887] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Texture is an important sensory attribute for overall quality and consumer acceptance of prawns. However, texture is affected during cold storage due to the proteolytic activity of endogenous proteases, resulting in poor quality and a short shelf life. The objective of this study is to determine the inhibitory effects of Annona muricata leaves extract (AMLE) (0, 3, 10 and 20%) on the trypsin, cathepsin B and collagenase activities extracted from the cephalothorax of Macrobrachium rosenbergii. In addition, the textural changes in M. rosenbergii during 20 days of cold storage (4 °C) were also determined. M. rosenbergii were soaked in four different treatments: 0, 3, 10 and 20% AMLE and 1.25% sodium metabisulphate for 10 min at 4 °C. Protease activity was significantly (p < 0.05) reduced at 10 and 20% AMLE. Similarly, cathepsin B showed a significant (p < 0.05) low after treatment at 20% AMLE. The maximum inhibitory activity of trypsin was achieved at 20% AMLE and the standard inhibitor (Tosyl-L-lysyl-chloromethane hydrochloride (TLCK)) compared to the control. Whereas, the lowest collagenase activity was obtained at 20% AMLE compared to the control. These inhibitory effects further maintain the firmness of M. rosenbergii coated with 20% AMLE up to the eighth day of storage when compared to the control. Meanwhile, the highest penetration work was found in the M. rosenbergii coated with 20% AMLE at the twentieth day of storage. In conclusion, treatment at 20% AMLE could be used as a natural preservative to inhibit protease, trypsin and collagenase activity of M. rosenbergii and thus can maintain firmness for up to 8 days of storage.
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Affiliation(s)
- Amalina Ibrahim
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Kamariah Bakar
- Institute of Biotechnology Marine, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Nakhon Pathom 73170, Thailand
| | - Mhd Ikhwanuddin
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Nurul Ulfah Karim
- Higher Institution Center of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
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Sinchaipanit P, Sangsuriyawong A, Visetchart P, Nirmal NP. Formulation of Ready-to-Eat Soup for the Elderly: Nutritional Composition and Storage Stability Study. Foods 2023; 12:foods12081680. [PMID: 37107475 PMCID: PMC10138097 DOI: 10.3390/foods12081680] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/06/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Lack of appetite is a common problem in elderly people which could lead to the risk of malnutrition. Soup-based product formulation and supplementation for the elderly is an interesting and convenient way to maintain nutritional status. Hence, this study aims to develop ready-to-eat (RTE) soup and instant soup powder using common agricultural commodities. The results indicated that among all formulations, the F7 formula comprised brown rice (15 g), pumpkin (32.5 g), sweetcorn (12.5 g), red tilapia (17.5 g), rice bran oil (1.0 g), and water (21.5 g) with energy ratio (C:P:F) of 58:23:20 receiving the highest sensory scores. The selected formulation (F7) was also transformed into instant powder and both RTE soup and instant powder were evaluated for nutritional composition and storage stabilities at 5 °C and 25 °C, respectively. The nutritional composition analyses indicate that 100 g of RTE soup consists of 13.8 g carbohydrates, 4.9 g proteins, 1.8 g fats, and 1.5 g dietary fibers; the soup is also a rich source of antioxidants and β-carotene. Storage studies suggested that the content of β-carotene and antioxidant activity of both (ready-to-eat and instant powder) types of soup decreased with increasing storage time, while a slight increase in yeast and mold count (<50 cfu/g) was noted. Most importantly, no pathogenic bacteria were detected in ready-to-eat and instant soup during the storage study of 6 weeks at 5 °C and 6 months at 25 °C, respectively. In terms of the high nutritional composition and functional value of the product, 4 weeks of storage at 5 °C and 4 months of storage at room temperature were suggested for ready-to-eat and instant powder soup product, respectively.
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Affiliation(s)
- Pornrat Sinchaipanit
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Anantita Sangsuriyawong
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Piyanuch Visetchart
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
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Indriani S, Karnjanapratum S, Nirmal NP, Nalinanon S. Amphibian Skin and Skin Secretion: An Exotic Source of Bioactive Peptides and Its Application. Foods 2023; 12:foods12061282. [PMID: 36981206 PMCID: PMC10048636 DOI: 10.3390/foods12061282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/10/2023] [Accepted: 03/16/2023] [Indexed: 03/19/2023] Open
Abstract
Amphibians have been consumed as an alternative protein source all around the world due to their delicacy. The skin of edible amphibians, particularly frogs and giant salamanders, always goes to waste without further utilization. However, these wastes can be utilized to extract protein and bioactive peptides (BPs). Various BPs have been extracted and reported for numerous biological activities such as antioxidant, antimicrobial, anticancer, antidiabetic, etc. The main BPs identified were brevinins, bombesins, dermaseptins, esculentins, magainin, temporins, tigerinins, and salamandrins. This review provides a comprehensive discussion on various BPs isolated and identified from different amphibian skins or skin secretion and their biological activities. The general nutritional composition and production statues of amphibians were described. Additionally, multiple constraints against the utilization of amphibian skin and secretions are reported. Finally, the prospective applications of BPs in food and biomedical industries are presented such as multifunctional food additives and/or supplements as well as drug delivery agents.
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Affiliation(s)
- Sylvia Indriani
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand
| | - Supatra Karnjanapratum
- Professional Culinary Arts Program, School of Management, Walailak University, Nakhon Si Thammarat 80161, Thailand
- Food Technology and Innovation Research Center of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | | | - Sitthipong Nalinanon
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok 10520, Thailand
- Correspondence:
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Khanashyam AC, Anjaly Shanker M, Nirmal NP. Nano/micro-plastics: Sources, trophic transfer, toxicity to the animals and humans, regulation, and assessment. Adv Food Nutr Res 2023; 103:141-174. [PMID: 36863834 DOI: 10.1016/bs.afnr.2022.07.003] [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] [Indexed: 10/15/2022]
Abstract
Being in an era of revolutionized production, consumption, and poor management of plastic waste, the existence of these polymers has resulted in an accumulation of plastic litter in nature. With macro plastics themselves being a major issue, the presence of their derivatives like microplastics which are confined to the size limitations of less than 5mm has ascended as a recent type of emergent contaminant. Even though there is size confinement, their occurrence is not narrowed and is extensively seen in both aquatic and terrestrial extents. The vast incidence of these polymers causing harmful effects on various living organisms through diverse mechanisms such as entanglement and ingestion have been reported. The risk of entanglement is mainly limited to smaller animals, whereas the risk associated with ingestion concerns even humans. Laboratory findings indicate the alignment of these polymers toward detrimental physical and toxicological effects on all creatures including humans. Supplementary to the risk involved with their presence, plastics also proceed as carters of certain toxic contaminants complemented during their industrial production process, which is injurious. Nevertheless, the assessment regarding the severity of these components to all creatures is comparatively restricted. This chapter focuses on the sources, complications, and toxicity associated with the presence of micro and nano plastics in the environment along with evidence of trophic transfer, and quantification methods.
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Affiliation(s)
- Anandu Chandra Khanashyam
- Department of Food Science and Technology, Kasetsart University, Ladyao, Chatuchak, Bangkok, Thailand
| | - M Anjaly Shanker
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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Prakash Nirmal N, Singh Rajput M, Bhojraj Rathod N, Mudgil P, Pati S, Bono G, Nalinanon S, Li L, Maqsood S. Structural characteristic and molecular docking simulation of fish protein-derived peptides: Recent updates on antioxidant, anti-hypertensive and anti-diabetic peptides. Food Chem 2023; 405:134737. [DOI: 10.1016/j.foodchem.2022.134737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/30/2022] [Accepted: 10/22/2022] [Indexed: 11/25/2022]
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14
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Nirmal NP, Chunhavacharatorn P, Chandra Khanashyam A, Li L, Al-Asmari F. Cinnamon bark oil in water nanoemulsion formulation, characterization, and antimicrobial activities. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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15
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Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, Al-Asmari F, Pandiselvam R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods 2023; 12:foods12030556. [PMID: 36766085 PMCID: PMC9914274 DOI: 10.3390/foods12030556] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/31/2023] Open
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
| | | | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat 131028, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
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16
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Nguyen CNM, Nirmal NP, Sultanbawa Y, Ziora ZM. Antioxidant and Antibacterial Activity of Four Tannins Isolated from Different Sources and Their Effect on the Shelf-Life Extension of Vacuum-Packed Minced Meat. Foods 2023; 12:foods12020354. [PMID: 36673446 PMCID: PMC9858154 DOI: 10.3390/foods12020354] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/30/2022] [Accepted: 01/06/2023] [Indexed: 01/15/2023] Open
Abstract
Four tannin samples extracted from chestnut wood (tannin oenologique, TO), grape (tannin VR grape, TVG), oak gall (tannin galalcool, TG), and oak tree (tannin VR supra elegance, TE) were evaluated for antioxidant and antibacterial activity. The highest total phenolic content (TPC) values were observed in the order of TVG > TG > TE > TO (p < 0.05). The antioxidant activities of all samples were determined in terms of DPPH radical scavenging activity, reducing power, metal-chelating activity, and linoleic acid peroxidation assay. The antioxidant activities of all samples vary and no correlation was observed with the respective TPC values of each sample. Antibacterial activities indicate that all samples showed more or less inhibitory effects against selected Gram-positive and Gram-negative bacteria. Based on antioxidant and antibacterial activity, TO and TVG were selected for the beef mince quality preservation study during refrigerated storage. Both TO and TVG at two different concentrations, 0.25 and 0.5%, could cease the chemical and microbial changes as compared to the control sample. Although total viable count (TVC) did not show a significant difference, the H2S-producing bacteria count was lower in all samples treated with TO and TVG compared to sodium metabisulfite (SMS) and the control sample (p < 0.05). Therefore, TO and TVG could be promising natural food preservatives during refrigerated storage.
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Affiliation(s)
- Chau Ngoc Minh Nguyen
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Nilesh Prakash Nirmal
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: ; Tel.: +66-28002380-295; Fax: +66-24419344
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Health and Food Science Precinct, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Zyta M. Ziora
- Institute for Molecular Bioscience, The University of Queensland, St Lucia, Brisbane, QLD 4072, Australia
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Fawale OS, Mudgil P, Adelrahman R, Baba WN, Nirmal NP, Maqsood S. Anti‐hypercholesteremic and antioxidative activities of camel skin gelatin hydrolysate: Effect of enzyme type, enzyme:substrate ratio, and time of hydrolysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16224] [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: 12/12/2022]
Affiliation(s)
- Olumide Samson Fawale
- Department of Food Science College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551 United Arab Emirates
| | - Priti Mudgil
- Department of Food Science College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551 United Arab Emirates
| | - Raghad Adelrahman
- Department of Food Science College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551 United Arab Emirates
| | - Waqas N. Baba
- Department of Food Science College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551 United Arab Emirates
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University. 999 Phutthamonthon 4 Road, Salaya Nakhon Pathom 73170 Thailand
| | - Sajid Maqsood
- Department of Food Science College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551 United Arab Emirates
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Bhowmik A, Chunhavacharatorn P, Bhargav S, Malhotra A, Sendrayakannan A, Kharkar PS, Nirmal NP, Chauhan A. Human Milk Oligosaccharides as Potential Antibiofilm Agents: A Review. Nutrients 2022; 14:nu14235112. [PMID: 36501142 PMCID: PMC9737902 DOI: 10.3390/nu14235112] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 11/24/2022] [Accepted: 11/27/2022] [Indexed: 12/04/2022] Open
Abstract
Surface-associated bacterial communities called biofilms are ubiquitous in nature. Biofilms are detrimental in medical settings due to their high tolerance to antibiotics and may alter the final pathophysiological outcome of many healthcare-related infections. Several innovative prophylactic and therapeutic strategies targeting specific mechanisms and/or pathways have been discovered and exploited in the clinic. One such emerging and original approach to dealing with biofilms is the use of human milk oligosaccharides (HMOs), which are the third most abundant solid component in human milk after lactose and lipids. HMOs are safe to consume (GRAS status) and act as prebiotics by inducing the growth and colonization of gut microbiota, in addition to strengthening the intestinal epithelial barrier, thereby protecting from pathogens. Moreover, HMOs can disrupt biofilm formation and inhibit the growth of specific microbes. In the present review, we summarize the potential of HMOs as antibacterial and antibiofilm agents and, hence, propose further investigations on using HMOs for new-age therapeutic interventions.
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Affiliation(s)
- Ankurita Bhowmik
- Department of Microbiology, Tripura University, Agartala 799022, India
| | | | - Sharanya Bhargav
- Department of Molecular Biology, Yuvaraja’s College, Mysuru 570005, India
| | - Akshit Malhotra
- Department of Microbiology, Tripura University, Agartala 799022, India
- Invisiobiome, New Delhi 110066, India
| | - Akalya Sendrayakannan
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Nathalal Parekh Marg, Matunga, Mumbai 400019, India
| | - Prashant S. Kharkar
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology (ICT), Nathalal Parekh Marg, Matunga, Mumbai 400019, India
- Correspondence: (P.S.K.); (N.P.N.); (A.C.)
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (P.S.K.); (N.P.N.); (A.C.)
| | - Ashwini Chauhan
- Department of Microbiology, Tripura University, Agartala 799022, India
- Correspondence: (P.S.K.); (N.P.N.); (A.C.)
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Thorakkattu P, Khanashyam AC, Shah K, Babu KS, Mundanat AS, Deliephan A, Deokar GS, Santivarangkna C, Nirmal NP. Postbiotics: Current Trends in Food and Pharmaceutical Industry. Foods 2022; 11:foods11193094. [PMID: 36230169 PMCID: PMC9564201 DOI: 10.3390/foods11193094] [Citation(s) in RCA: 43] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 09/26/2022] [Accepted: 10/03/2022] [Indexed: 11/16/2022] Open
Abstract
Postbiotics are non-viable bacterial products or metabolic byproducts produced by probiotic microorganisms that have biologic activity in the host. Postbiotics are functional bioactive compounds, generated in a matrix during anaerobic fermentation of organic nutrients like prebiotics, for the generation of energy in the form of adenosine triphosphate. The byproducts of this metabolic sequence are called postbiotics, these are low molecular weight soluble compounds either secreted by live microflora or released after microbial cell lysis. A few examples of widely studied postbiotics are short-chain fatty acids, microbial cell fragments, extracellular polysaccharides, cell lysates, teichoic acid, vitamins, etc. Presently, prebiotics and probiotics are the products on the market; however, postbiotics are also gaining a great deal of attention. The numerous health advantages of postbiotic components may soon lead to an increase in consumer demand for postbiotic supplements. The most recent research aspects of postbiotics in the food and pharmaceutical industries are included in this review. The review encompasses a brief introduction, classification, production technologies, characterization, biological activities, and potential applications of postbiotics.
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Affiliation(s)
- Priyamvada Thorakkattu
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | | | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | - Karthik Sajith Babu
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat 131028, India
| | | | - Gitanjali S. Deokar
- Department of Quality Assurance, MET’s Institute of Pharmacy, Bhujbal Knowledge City, Nashik 422003, India
| | - Chalat Santivarangkna
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: ; Tel.: +66-28002380-429
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20
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Rusanova P, Bono G, Dara M, Falco F, Gancitano V, Lo Brutto S, Okpala COR, Nirmal NP, Quattrocchi F, Sardo G, Hassoun A. Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp ( Parapenaeus longirostris) during frozen storage. Front Nutr 2022; 9:955216. [PMID: 35967817 PMCID: PMC9363887 DOI: 10.3389/fnut.2022.955216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at -35°C and stored for 12 months at -18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.
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Affiliation(s)
- Polina Rusanova
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.,Department of Biological, Geological and Environmental Sciences (BiGeA)-Marine Biology and Fisheries Laboratory of Fano (PU), University of Bologna, Bologna, Italy
| | - Gioacchino Bono
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Manuela Dara
- Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), Rome, Italy
| | - Francesca Falco
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Vita Gancitano
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Sabrina Lo Brutto
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Federico Quattrocchi
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Giacomo Sardo
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.,Syrian Academic Expertise (SAE), Gaziantep, Turkey
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Nirmal NP, Maqsood S. Editorial: Seafood waste utilization: Isolation, characterization, functional and bio-active properties, and their application in food and nutrition. Front Nutr 2022; 9:948624. [PMID: 35911102 PMCID: PMC9332191 DOI: 10.3389/fnut.2022.948624] [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] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Accepted: 05/31/2022] [Indexed: 11/18/2022] Open
Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand
- *Correspondence: Nilesh Prakash Nirmal
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain, United Arab Emirates
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22
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Mallick S, Nag M, Lahiri D, Pandit S, Sarkar T, Pati S, Nirmal NP, Edinur HA, Kari ZA, Ahmad Mohd Zain MR, Ray RR. Engineered Nanotechnology: An Effective Therapeutic Platform for the Chronic Cutaneous Wound. Nanomaterials 2022; 12:nano12050778. [PMID: 35269266 PMCID: PMC8911807 DOI: 10.3390/nano12050778] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 02/02/2022] [Accepted: 02/06/2022] [Indexed: 12/27/2022]
Abstract
The healing of chronic wound infections, especially cutaneous wounds, involves a complex cascade of events demanding mutual interaction between immunity and other natural host processes. Wound infections are caused by the consortia of microbial species that keep on proliferating and produce various types of virulence factors that cause the development of chronic infections. The mono- or polymicrobial nature of surface wound infections is best characterized by its ability to form biofilm that renders antimicrobial resistance to commonly administered drugs due to poor biofilm matrix permeability. With an increasing incidence of chronic wound biofilm infections, there is an urgent need for non-conventional antimicrobial approaches, such as developing nanomaterials that have intrinsic antimicrobial-antibiofilm properties modulating the biochemical or biophysical parameters in the wound microenvironment in order to cause disruption and removal of biofilms, such as designing nanomaterials as efficient drug-delivery vehicles carrying antibiotics, bioactive compounds, growth factor antioxidants or stem cells reaching the infection sites and having a distinct mechanism of action in comparison to antibiotics—functionalized nanoparticles (NPs) for better incursion through the biofilm matrix. NPs are thought to act by modulating the microbial colonization and biofilm formation in wounds due to their differential particle size, shape, surface charge and composition through alterations in bacterial cell membrane composition, as well as their conductivity, loss of respiratory activity, generation of reactive oxygen species (ROS), nitrosation of cysteines of proteins, lipid peroxidation, DNA unwinding and modulation of metabolic pathways. For the treatment of chronic wounds, extensive research is ongoing to explore a variety of nanoplatforms, including metallic and nonmetallic NPs, nanofibers and self-accumulating nanocarriers. As the use of the magnetic nanoparticle (MNP)-entrenched pre-designed hydrogel sheet (MPS) is found to enhance wound healing, the bio-nanocomposites consisting of bacterial cellulose and magnetic nanoparticles (magnetite) are now successfully used for the healing of chronic wounds. With the objective of precise targeting, some kinds of “intelligent” nanoparticles are constructed to react according to the required environment, which are later incorporated in the dressings, so that the wound can be treated with nano-impregnated dressing material in situ. For the effective healing of skin wounds, high-expressing, transiently modified stem cells, controlled by nano 3D architectures, have been developed to encourage angiogenesis and tissue regeneration. In order to overcome the challenge of time and dose constraints during drug administration, the approach of combinatorial nano therapy is adopted, whereby AI will help to exploit the full potential of nanomedicine to treat chronic wounds.
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Affiliation(s)
- Suhasini Mallick
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Nadia 741249, India;
| | - Moupriya Nag
- Department of Biotechnology, University of Engineering & Management, Kolkata 700156, India; (M.N.); (D.L.)
| | - Dibyajit Lahiri
- Department of Biotechnology, University of Engineering & Management, Kolkata 700156, India; (M.N.); (D.L.)
| | - Soumya Pandit
- Department of Life Sciences, Sharda University, Noida 201310, India;
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda 732102, India;
| | - Siddhartha Pati
- NatNov Bioscience Private Limited, Balasore 756001, India;
- Skills Innovation & Academic Network (SIAN) Institute, Association for Biodiversity Conservation & Research (ABC), Balasore 756001, India
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand;
| | - Hisham Atan Edinur
- School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian 16150, Malaysia;
| | - Zulhisyam Abdul Kari
- Department of Agricultural Science, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli 17600, Malaysia
- Correspondence: (Z.A.K.); (M.R.A.M.Z.); (R.R.R.)
| | - Muhammad Rajaei Ahmad Mohd Zain
- Department of Orthopaedics, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Malaysia
- Correspondence: (Z.A.K.); (M.R.A.M.Z.); (R.R.R.)
| | - Rina Rani Ray
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Nadia 741249, India;
- Correspondence: (Z.A.K.); (M.R.A.M.Z.); (R.R.R.)
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Nirmal NP, Santivarangkna C, Rajput MS, Benjakul S, Maqsood S. Valorization of fish byproducts: Sources to end-product applications of bioactive protein hydrolysate. Compr Rev Food Sci Food Saf 2022; 21:1803-1842. [PMID: 35150206 DOI: 10.1111/1541-4337.12917] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [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: 08/13/2021] [Revised: 12/16/2021] [Accepted: 01/05/2022] [Indexed: 12/17/2022]
Abstract
Fish processing industries result in an ample number of protein-rich byproducts, which have been used to produce protein hydrolysate (PH) for human consumption. Chemical, microbial, and enzymatic hydrolysis processes have been implemented for the production of fish PH (FPH) from diverse types of fish processing byproducts. FPH has been reported to possess bioactive active peptides known to exhibit various biological activities such as antioxidant, antimicrobial, angiotensin-I converting enzyme inhibition, calcium-binding ability, dipeptidyl peptidase-IV inhibition, immunomodulation, and antiproliferative activity, which are discussed comprehensively in this review. Appropriate conditions for the hydrolysis process (e.g., type and concentration of enzymes, time, and temperature) play an important role in achieving the desired level of hydrolysis, thus affecting the functional and bioactive properties and stability of FPH. This review provides an in-depth and comprehensive discussion on the sources, process parameters, purification as well as functional and bioactive properties of FPHs. The most recent research findings on the impact of production parameters, bitterness of peptide, storage, and food processing conditions on functional properties and stability of FPH were also reported. More importantly, the recent studies on biological activities of FPH and in vivo health benefits were discussed with the possible mechanism of action. Furthermore, FPH-polyphenol conjugate, encapsulation, and digestive stability of FPH were discussed in terms of their potential to be utilized as a nutraceutical ingredient. Last but not the least, various industrial applications of FPH and the fate of FPH in terms of limitations, hurdles, future research directions, and challenges have been addressed.
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Affiliation(s)
| | | | - Mithun Singh Rajput
- Department of Pharmacology, Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology (CHARUSAT), Gujarat, India
| | - Soottawat Benjakul
- The International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
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Nirmal NP, Mereddy R, Maqsood S. Recent developments in emerging technologies for beetroot pigment extraction and its food applications. Food Chem 2021; 356:129611. [PMID: 33838608 DOI: 10.1016/j.foodchem.2021.129611] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [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: 09/21/2020] [Revised: 02/15/2021] [Accepted: 03/10/2021] [Indexed: 11/29/2022]
Abstract
Beetroot is well known for its deep red-purple colouring pigments called betalains. Betalains also found its application in the preparation of functional foods and drinks. Therefore, extraction of pigments with higher recovery and stability is the prime need for the industry. Conventional extraction techniques such as maceration, grinding or pressing have reported low yield of betalains and required large volume of solvent and energy. On the other hand, emerging technologies such as ultrasound, microwave and pulse electric field techniques are highly efficient processes and can achieve higher recovery. In this regard, this review provides an in-depth discussion on the various extraction methods and factors affecting the stability of betalains using conventional and emerging technologies. The recent applications of pigments in various food systems are also presented. Finally, challenges and future prospects of extraction and application of beetroot pigment have been identified and discussed.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, salaya, Nakhon Pathom 73170, Thailand
| | - Ram Mereddy
- Queensland Department of Agriculture and Fisheries, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab Emirates.
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Oujifard A, Benjakul S, Nirmal NP, Bashirzadeh S. Chemical, Nutritional, Microbial, and Sensory Characteristic of Fish Sauce Suragh from Hormozgan, Iran. Journal of Aquatic Food Product Technology 2021. [DOI: 10.1080/10498850.2020.1866727] [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] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Amin Oujifard
- Department of Fisheries, Faculty of Agriculture and Natural Resources, Persian Gulf University, Bushehr, Iran
- Department of Fisheries, Faculty of Marine Science and Technology, Persian Gulf University, Bushehr, Iran
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | | | - Sirous Bashirzadeh
- Department of Fisheries Science, Faculty of Marine Science and Technology, University of Hormozgan, Bandar Abbas, Iran
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Nirmal NP, Mereddy R, Webber D, Sultanbawa Y. Biochemical, antioxidant and sensory evaluation of Davidsonia pruriens and Davidsoina jerseyana fruit infusion. Food Chem 2020; 342:128349. [PMID: 33069522 DOI: 10.1016/j.foodchem.2020.128349] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [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: 07/23/2020] [Revised: 10/07/2020] [Accepted: 10/07/2020] [Indexed: 10/23/2022]
Abstract
Davidsonia pruriens (DP) and Davidsonia jerseyana (DJ) are a gourmet bushfood with a sweet and sour taste. This study investigated the biochemical content, antioxidant activities, and sensory attributes of DP and DJ fruit infusions in comparison with commercial forest fruits (FF) infusion. Total phenolic and anthocyanin content was higher in FF infusion compared to DP or DJ fruit infusions (P < 0.05). An abundant amount of gallic acid was found in DP and DJ fruit infusions (P < 0.05). Quercetin, kaempferol-3-O-rutinoside, and peonidin-3-sambubioside was detected only in DP and DJ fruit infusions (P < 0.05). However, a high level of oxalic acid, minerals and soluble sugars were observed in FF infusions (P < 0.05). The antioxidant capacities and overall likeness score of DP or DJ infusion were comparable with the commercial FF infusion. Therefore, bioactive compounds, antioxidant activities and sensory properties suggested that DP and DJ fruit infusion have the potential to become a commercial health promoting drink.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University. 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, QLD 4108, Australia.
| | - Ram Mereddy
- Department of Agriculture and Fisheries, Health and Food Science Precinct, Block 10, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Dennis Webber
- Department of Agriculture and Fisheries, Health and Food Science Precinct, Block 10, 39 Kessels Road, Coopers Plains, Brisbane, QLD 4108, Australia
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, QLD 4108, Australia
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Olatunde OO, Tan SLD, Shiekh KA, Benjakul S, Nirmal NP. Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage. Food Chem 2020; 341:128251. [PMID: 33039739 DOI: 10.1016/j.foodchem.2020.128251] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [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: 05/11/2020] [Revised: 09/07/2020] [Accepted: 09/27/2020] [Indexed: 11/20/2022]
Abstract
Ethanolic guava leaf extract (EGLE) without chlorophyll removal (GLE-C) and those with chlorophyll removal using sedimentation process (GLE-S) or dechlorophyllization using chloroform (GLE-Ch) were prepared. Antibacterial and anti-melanosis properties of all extracts were examined. All extracts showed promising antibacterial properties, polyphenoloxidase inhibitory activity and copper chelating activity. These activities were highest in GLE-S (P < 0.05). Piceatannol 4'-galloylglucoside, epicatechin, 8-hydroxyluteolin 8-sulfate, quercetin 3-(2''-galloyl-alpha-l-arabinopyranoside), and aclurin 3-C-(6''-p-hydroxybenzoyl-glucoside) were dominant in GLE-S. When Pacific white shrimp were treated with GLE-S at different concentrations (0.5 and 1%), the quality changes were monitored compared to those treated with 1.25% sodium metabisulphite (SMS-1.25) and the control (without any treatment) during 12 days of storage at 4 °C. Changes in microbial and chemical qualities were lower in shrimps treated with GLE-S solution as compared to others. Therefore, melanosis and quality deterioration were effectively reduced by pretreating shrimps in GLE-S before refrigerated storage.
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Affiliation(s)
- Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Steffi Louisa Della Tan
- International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand; Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
| | - Khursheed Ahmad Shiekh
- International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Hat Yai, Songkhla, 90110, Thailand.
| | - Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
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Nirmal NP, Mereddy R, Li L, Sultanbawa Y. Formulation, characterisation and antibacterial activity of lemon myrtle and anise myrtle essential oil in water nanoemulsion. Food Chem 2018; 254:1-7. [DOI: 10.1016/j.foodchem.2018.01.173] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 01/11/2018] [Accepted: 01/29/2018] [Indexed: 10/18/2022]
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Nirmal NP, Rajput MS, Sarkar PD, Sinha S, Gupta A. Amino acid esters as prodrugs of an arylalkanoic acid COX inhibitor: Synthesis and biopharmaceutical and pharmacological evaluation. Journal of Taibah University for Science 2018. [DOI: 10.1016/j.jtusci.2014.11.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Nilesh Prakash Nirmal
- Department of Biopharmacy, Faculty of Pharmaceutical Sciences, Burapha UniversityChonburiThailand
| | - Mithun Singh Rajput
- Department of Medical Biochemistry, Mahatma Gandhi Memorial Medical CollegeIndoreMadhya PradeshIndia
| | - Purnima Dey Sarkar
- Department of Medical Biochemistry, Mahatma Gandhi Memorial Medical CollegeIndoreMadhya PradeshIndia
| | - Sampada Sinha
- Shri Aurobindo Institute of PharmacyIndoreMadhya PradeshIndia
| | - Amit Gupta
- National Institute of Pharmaceutical Education and ResearchRae BareliUttar PradeshIndia
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Ahmad M, Nirmal NP, Chuprom J. Molecular characteristics of collagen extracted from the starry triggerfish skin and its potential in the development of biodegradable packaging film. RSC Adv 2016. [DOI: 10.1039/c6ra01275b] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Novel biodegradable collagen films from starry trigger skin were fabricated and characterised for food packaging applications.
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Affiliation(s)
- Mehraj Ahmad
- Institute of Nutrition (INMU)
- Mahidol University
- Salaya
- Thailand
- School of Industrial Technology
| | - Nilesh Prakash Nirmal
- Center for Nutrition and Food Sciences
- University of Queensland
- Brisbane 4072
- Australia
| | - Julalak Chuprom
- Department of Microbiology
- Faculty of Science
- Prince of Songkla University
- Hat Yai
- Thailand
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Ahmad M, Nirmal NP, Danish M, Chuprom J, Jafarzedeh S. Characterisation of composite films fabricated from collagen/chitosan and collagen/soy protein isolate for food packaging applications. RSC Adv 2016. [DOI: 10.1039/c6ra13043g] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Composite films fabricated from collagen/chitosan and collagen/soy protein isolate for food packaging applications.
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Affiliation(s)
- Mehraj Ahmad
- Institute of Nutrition (INMU)
- Mahidol University
- Nakhon Pathom 73170
- Thailand
| | - Nilesh Prakash Nirmal
- Center for Nutrition and Food Sciences
- University of Queensland
- Brisbane 4072
- Australia
| | - Mohammed Danish
- Malaysian Institute of Chemical and Bioengineering Technology
- Universiti Kuala Lumpur
- Alor Gajah
- Malaysia
| | - Julalak Chuprom
- Department of Microbiology
- Faculty of Science
- Prince of Songkla University
- Hat Yai
- Thailand
| | - Shima Jafarzedeh
- School of Industrial Technology
- Food Technology Division
- Universiti Sains Malaysia
- Malaysia
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Nirmal NP, Panichayupakaranant P. Antioxidant, antibacterial, and anti-inflammatory activities of standardized brazilin-richCaesalpinia sappanextract. Pharmaceutical Biology 2015; 53:1339-43. [PMID: 25864864 DOI: 10.3109/13880209.2014.982295] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Nilesh Prakash Nirmal
- Excellent Research Laboratory, Phytomedicine and Pharmaceutical Biotechnology Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla Univesity, Hat-Yai, Songkhla , Thailand
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Nirmal NP, Benjakul S, Ahmad M, Arfat YA, Panichayupakaranant P. Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds. Crit Rev Food Sci Nutr 2015; 55:1992-2003. [PMID: 25584522 DOI: 10.1080/10408398.2012.755148] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ahmad M, Nirmal NP, Chuprom J. Blend film based on fish gelatine/curdlan for packaging applications: spectral, microstructural and thermal characteristics. RSC Adv 2015. [DOI: 10.1039/c5ra20925k] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Novel biodegradable and thermostable FG/CL (8 : 2) blend film was fabricated and characterised for packaging applications.
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Affiliation(s)
- Mehraj Ahmad
- Institute of Nutrition (INMU)
- Mahidol University
- Salaya
- Thailand
| | - Nilesh Prakash Nirmal
- Center for Nutrition and Food Sciences
- University of Queensland
- Brisbane 4072
- Australia
| | - Julalak Chuprom
- Department of Microbiology
- Faculty of Science
- Prince of Songkla University
- Hat Yai
- Thailand
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Nirmal NP, Panichayupakaranant P. Anti-Propionibacterium acnesassay-guided purification of brazilin and preparation of brazilin rich extract fromCaesalpinia sappanheartwood. Pharmaceutical Biology 2014; 52:1204-7. [PMID: 24963948 DOI: 10.3109/13880209.2014.884607] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Ahmad M, Benjakul S, Sumpavapol P, Nirmal NP. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil. Int J Food Microbiol 2012; 155:171-8. [DOI: 10.1016/j.ijfoodmicro.2012.01.027] [Citation(s) in RCA: 82] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2011] [Revised: 01/14/2012] [Accepted: 01/31/2012] [Indexed: 11/26/2022]
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Nirmal NP, Benjakul S. Inhibition kinetics of catechin and ferulic acid on polyphenoloxidase from cephalothorax of Pacific white shrimp (Litopenaeus vannamei). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Nirmal NP, Benjakul S. Inhibitory effect of mimosine on polyphenoloxidase from cephalothoraxes of Pacific white shrimp (Litopenaeus vannamei). J Agric Food Chem 2011; 59:10256-10260. [PMID: 21863871 DOI: 10.1021/jf201603k] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The inhibitory effect of mimosine on polyphenoloxidase (PPO) from the cephalothorax of Pacific white shrimp (Litopenaeus vannamei) was studied. Mimosine showed inhibitory activity toward PPO from white shrimp with an apparent molecular weight of 210 kDa as evidenced by the decrease in the activity staining band, as compared to the control. An inhibition kinetic study revealed that mimosine exhibited the mixed type reversible inhibition on PPO from white shrimp with a Ki value of 3.7 mM. Mimosine showed copper (Cu2+) reduction and chelating capacity in a dose dependent manner. Mimosine could react with the intermediate browning product, thereby rendering lower red-brown color formation. Therefore, mimosine could inhibit PPO by different modes of inhibition and could be used to prevent melanosis formation in Pacific white shrimp.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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Nirmal NP, Benjakul S. Inhibition of melanosis formation in Pacific white shrimp by the extract of lead (Leucaena leucocephala) seed. Food Chem 2011; 128:427-32. [PMID: 25212152 DOI: 10.1016/j.foodchem.2011.03.048] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [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: 11/20/2010] [Revised: 01/14/2011] [Accepted: 03/09/2011] [Indexed: 10/18/2022]
Abstract
Lead (Leucaena leucocephala) seed extract was prepared using distilled water as a medium. An extraction yield of 26.16g/100g of seed was obtained after extraction at room temperature for 12h. Total phenolic and mimosine contents in the lead seed extract powder (LSEP) were 17.4g GAE/100g and 8.8g/100g, respectively. LSEP at different concentrations (0.05%, 0.1%, 0.25%, 0.5%, and 1%, w/v) showed inhibitory activity towards polyphenoloxidase (PPO) of Pacific white shrimp in a dose dependent manner. When the whole Pacific white shrimp were treated with 0.25% and 0.5% (w/v) LSEP, the shrimp treated with 0.5% LSEP had the lower melanosis score throughout the storage of 12days and showed a higher score for colour and odour, as well as overall likeness, compared with the control (without treatment) and 1.25% sodium metabisulphite treated samples at day 12 (P<0.05). Meat of shrimps treated with LSEP at both levels had the increase in mimosine content up to 8days, suggesting the migration of mimosine into shrimp muscle during extended storage. Therefore, 0.5% LSEP can be used as a novel melanosis inhibitor for Pacific white shrimp.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
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Nirmal NP, Benjakul S. Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.02.015] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Nirmal NP, Benjakul S. Melanosis and quality changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin during iced storage. J Agric Food Chem 2009; 57:3578-3586. [PMID: 19309075 DOI: 10.1021/jf900051e] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Melanosis, microbiological, chemical, and physical changes of Pacific white shrimp (Litopenaeus vannamei) treated with catechin were monitored during iced storage of 10 days. Whole shrimp treated with catechin solution (0.05 or 0.1%) had retarded growth of psychrophilic bacteria and spoilage microorganisms including H(2)S-producing bacteria and enterobacteriaceae throughout storage in comparison with the control and those treated with 1.25% sodium metabisilfite (SMS) (P < 0.05). The lower increases in pH and total volatile base (TVB) content were obtained in the shrimp treated with catechin solution at both levels, compared with those of other samples (P < 0.05). Lipid oxidation, loss in freshness and melanosis were lowered by catechin treatment. In general, the efficacy of catechin in lowering melanosis and quality losses increased with increasing levels used. Additionally, catechin (0.01, 0.05, and 0.1% (w/v)) showed inhibitory activity toward polyphenoloxidase (PPO) of Pacific white shrimp in a dose-dependent manner. Therefore, catechin can be used as a promising melanosis inhibitor as well as an antimicrobial and an antioxidant in ice-stored shrimp.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
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