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Kalwani M, Kumari A, Rudra SG, Chhabra D, Pabbi S, Shukla P. Application of ANN-MOGA for nutrient sequestration for wastewater remediation and production of polyunsaturated fatty acid (PUFA) by Chlorella sorokiniana MSP1. Chemosphere 2024; 349:140835. [PMID: 38043617 DOI: 10.1016/j.chemosphere.2023.140835] [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] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/24/2023] [Accepted: 11/26/2023] [Indexed: 12/05/2023]
Abstract
Chlorella bears excellent potential in removing nutrients from industrial wastewater and lipid production enriched with polyunsaturated fatty acids. However, due to the changing nutrient dynamics of wastewater, growth and metabolic activity of Chlorella are affected. In order to sustain microalgal growth in wastewater with concomitant production of PUFA rich lipids, RSM (Response Surface Methodology) followed by heuristic hybrid computation model ANN-MOGA (Artificial Neural Network- Multi-Objective Genetic Algorithm) were implemented. Preliminary experiments conducted taking one factor at a time and design matrix of RSM with process variables viz. Sodium chloride (1 mM-40 mM), Magnesium sulphate (100 mg-800 mg) and incubation time (4th day to 20th day) were validated by ANN-MOGA. The study reported improved biomass and lipid yield by 54.25% and 12.76%, along with total nitrogen and phosphorus removal by 21.92% and 18.72% respectively using ANN-MOGA. It was evident from FAME results that there was a significantly improved concentration of linoleic acid (19.1%) and γ-linolenic acid (21.1%). Improved PUFA content makes it a potential feedstock with application in cosmeceutical, pharmaceutical and nutraceutical industry. The study further proves that C. sorokiniana MSP1 mediated industrial wastewater treatment with PUFA production is an effective way in providing environmental benefits along with value addition. Moreover, ANN-MOGA is a relevant tool that could control microalgal growth in wastewater.
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Affiliation(s)
- Mohneesh Kalwani
- Enzyme Technology and Protein Bioinformatics Laboratory, School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, 221005, India; Centre for Conservation and Utilisation of Blue Green Algae (CCUBGA), Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Arti Kumari
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Shalini G Rudra
- Division of Food Science and Post Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India
| | - Deepak Chhabra
- Department of Mechanical Engineering, University Institute of Engineering and Technology, Maharshi Dayanand University, Rohtak, 124001, Haryana, India
| | - Sunil Pabbi
- Centre for Conservation and Utilisation of Blue Green Algae (CCUBGA), Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, 110012, India.
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, 221005, India.
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Affiliation(s)
- Entesar Hanan
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Shalini G. Rudra
- Division of Food Science and Postharvest Technology ICAR‐IARI New Delhi India
| | - Vidya R. Sagar
- Division of Food Science and Postharvest Technology ICAR‐IARI New Delhi India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
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Nishad J, Dutta A, Saha S, Rudra SG, Varghese E, Sharma RR, Tomar M, Kumar M, Kaur C. Ultrasound-assisted development of stable grapefruit peel polyphenolic nano-emulsion: Optimization and application in improving oxidative stability of mustard oil. Food Chem 2020; 334:127561. [PMID: 32711272 DOI: 10.1016/j.foodchem.2020.127561] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [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: 04/23/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 12/12/2022]
Abstract
Grapefruit (Citrus paradisi) peel (GP) is rich in flavonoids and phenolics which have several proven pharmacological effects. However, their chemical instability towards oxygen, light and heat limits its applications in food industries. In the present study, we evaluated the feasibility of fabricating grapefruit-peel-phenolic (GPP) nano-emulsion in mustard oil using ultrasonication. Response surface methodology (RSM) optimization revealed that sonication time of 9.5 min at 30% amplitude and 0.52% Span-80 produced the stable GPP nano-emulsion with a droplet size of 29.73 ± 1.62 nm. Results indicate that both ultrasonication and Span-80 can assist the fabrication of a stabilized nano-emulsion. This study is one of its kind where nano-encapsulation of GPP into W/O emulsion was done to stabilize the active compound inside mustard oil and then the nano-emulsion was used to extend oxidative stability of mustard oil. Findings provide a basic guideline to formulate stable nano-emulsions for their use in active food packaging, oils, and pharmaceuticals.
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Affiliation(s)
- Jyoti Nishad
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Anirban Dutta
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Supradip Saha
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Shalini G Rudra
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Eldho Varghese
- ICAR-Central Marine Fisheries Research Institute, Ernakulam, Kochi 682 018, India
| | - R R Sharma
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Maharishi Tomar
- ICAR-Indian Grassland and Fodder Research Institute, Jhansi 284003, India
| | - Manoj Kumar
- ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
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Goyat J, Rudra SG, Suri S, Passi SJ, Dutta H. Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes. Curr Res Nutr Food Sci 2019. [DOI: 10.12944/crnfsj.7.2.10] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxidant potentials suggested the probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play a critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from the texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study. The roasted aroma in porridges was more acknowledged. Substitution level of 20% gave an overall sensory score below the set acceptance level. Hence, porridge mixes prepared from the rice flour substituted up to 15% with the flour mix was sensorily acceptable, rich in macro and micronutrients and can serve as a therapeutic diet for infants, old-aged and patients with poor digestive systems.
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Affiliation(s)
- Jyoti Goyat
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Pin code – 201301, India
| | - Shalini G Rudra
- Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, Pin code – 110012, India
| | - Sukhneet Suri
- Department of Food Technology, Vivekananda College, University of Delhi, New Delhi, Pin code - 110095, India
| | - S J Passi
- Public Health and Nutrition, Amity University Uttar Pradesh, Noida, Pin code – 201301, India
| | - Himjyoti Dutta
- Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, Pin code – 201301, India
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Joshi A, Kar A, Rudra SG, Sagar VR, Varghese E, Lad M, Khan I, Singh B. Vacuum impregnation: a promising way for mineral fortification in potato porous matrix (potato chips). J Food Sci Technol 2016; 53:4348-4353. [PMID: 28115775 DOI: 10.1007/s13197-016-2424-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/29/2016] [Accepted: 11/28/2016] [Indexed: 11/28/2022]
Abstract
Potato chips can be considered as an ideal carrier for targeted nutrient/s delivery as mostly consumed by the vulnerable group (children and teen agers). The present study was planned to fortifiy potato chips with calcium (Calcium lactate) and zinc (Zinc sulphate) using vacuum impregnation technique. At about 70-80 mm Hg vacuum pressure, maximum level of impregnation of both the minerals was achieved. Results showed that after optimization, calcium lactate at 4.81%, zinc sulphate at 0.72%, and vacuum of 33.53 mm Hg with restoration period of 19.52 min can fortify potato chips that can fulfil 10 and 21% need of calcium and zinc, respectively of targeted group (age 4-17 years). The present research work has shown that through this technique, fortification can be done in potato chips which are generally considered as a poor source of minerals. Further to make potato chips more fit to health conscious consumers, rather frying microwaving was done to develop mineral fortified low fat potato chips.
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Affiliation(s)
- Alka Joshi
- Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India
| | - A Kar
- Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, Pusa-Delhi, New Delhi, India
| | - S G Rudra
- Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, Pusa-Delhi, New Delhi, India
| | - V R Sagar
- Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, Pusa-Delhi, New Delhi, India
| | - E Varghese
- ICAR-Indian Agricultural Statistics Research Institute, New Delhi, India
| | - M Lad
- Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, Pusa-Delhi, New Delhi, India
| | - I Khan
- Division of Food Science and Post Harvest Technology, Indian Agricultural Research Institute, Pusa-Delhi, New Delhi, India
| | - B Singh
- Division of Crop Physiology, Biochemistry and Post Harvest Technology, Central Potato Research Institute, Shimla, Himachal Pradesh India
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Patil SS, Rudra SG, Varghese E, Kaur C. Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.04.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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