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Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p< 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.
Dhrubajyoti Singha; Fahad Jubayer; Kumkum Devnath; Delara Akhter; Thottiam Vasudevan Ranganathan; Towhidur Rahman; Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J 2021, 4, 430 -443.
AMA StyleDhrubajyoti Singha, Fahad Jubayer, Kumkum Devnath, Delara Akhter, Thottiam Vasudevan Ranganathan, Towhidur Rahman, Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J. 2021; 4 (3):430-443.
Chicago/Turabian StyleDhrubajyoti Singha; Fahad Jubayer; Kumkum Devnath; Delara Akhter; Thottiam Vasudevan Ranganathan; Towhidur Rahman; Anisur Rahman Mazumder. 2021. "Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake." J 4, no. 3: 430-443.
This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extracted isoflavone was encapsulated into 200 ml of whole milk by spray drying using different concentrations of gum acacia (4, 6 and 8% w/v) and 10% w/v maltodextrin DE 18. The ratio between cores to coating materials was 1:10. Though acetonitrile extracted higher amount of isoflavone, ethanol was selected for subsequent studies of extraction of isoflavone, as per the legislations regarding use of Food-grade solvents. There was no significant difference (p > 0.5) among all three samples 4% gum acacia+10% maltodextrin (A), 6% gum acacia+10% maltodextrin (B) and 8% gum acacia+10% maltodextrin (C) in terms of moisture content and hygroscopicity. However, insolubility index showed that sample A possessed a higher solubility index. Encapsulation techniques suggested that sample A showed higher encapsulation efficiency than others. Statistical analysis suggested that there was no significant difference among samples A, B and C during storage at 4°C for the time period (30 days) studied, in terms of isoflavone retention rate. However, samples stored at 25 and 37°C showed significant difference in the retention rate. Among all the three samples, sample B showed significantly lower isoflavone degradation rate of 3.80, 4.07 and 4.70 × 10−3/day at 4, 25 and 37°C, respectively. The highest amount of isoflavone degradation was observed at 37°C. Results indicate that isoflavone can be encapsulated using a combination of gum acacia either 4 or 6% w/v and 10% maltodextrin along with milk proteins at 4°C for longer shelf life.
Anisur Rahman Mazumder; Thottiam Vasudevan Ranganathan. Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability. Current Research in Food Science 2020, 2, 77 -83.
AMA StyleAnisur Rahman Mazumder, Thottiam Vasudevan Ranganathan. Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability. Current Research in Food Science. 2020; 2 ():77-83.
Chicago/Turabian StyleAnisur Rahman Mazumder; Thottiam Vasudevan Ranganathan. 2020. "Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability." Current Research in Food Science 2, no. : 77-83.
Pabitra Chandra Das; Ahmadul Islam; Mobarak Hossain; Fahad Jubayer; Parichat Hongsprabhas; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review. Cogent Food & Agriculture 2020, 6, 1 .
AMA StylePabitra Chandra Das, Ahmadul Islam, Mobarak Hossain, Fahad Jubayer, Parichat Hongsprabhas, Thottiam Vasudevan Ranganathan, Anisur Rahman Mazumder. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review. Cogent Food & Agriculture. 2020; 6 (1):1.
Chicago/Turabian StylePabitra Chandra Das; Ahmadul Islam; Mobarak Hossain; Fahad Jubayer; Parichat Hongsprabhas; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. 2020. "The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review." Cogent Food & Agriculture 6, no. 1: 1.
Maillard reaction is known to result in loss of nutrients, particularly that of essential amino acids; decrease in digestibility and safety issues due to the development of toxic compounds. Maillard reaction products are also known to cause oxidation of tissues and inflammation, thus increasing the risk of cardiovascular diseases and diabetes. The aim of this review is to present a detailed information about the role of foodborne constituents as antibrowning agents to significantly reduce the harmful compounds like advanced glycation end products (AGEs) during food processing. This review includes strategies involving addition of amino acids, aromatic compounds, vitamins, modification of amino acids, and reducing sugars as antibrowning agents to reduce the AGEs. The role of Food borne functional ingredients such as catechin, epicathechin, luteolin, and ferulic acids as inhibitors of AGEs is also discussed. Among the naturally occurring inhibitors, genistein could be a crucial and safe agent to reduce reactive intermediates. Practical applications Maillard reaction leads to changes in food color, protein functionality, protein digestibility, and loss of nutrient from foods. Maillard reaction products (MRPs) is also reported to be associated with various inflammatory conditions and may contribute to the progress of chronic diseases, including diabetes. It is hence necessary to reduce the MRPs, in both food and biological products, to offset this phenomenon. Among the strategies adopted till date, chemical agents could inhibit reactive carbonyl species and reactive oxygen species, but also are known to elicit serious side effects. Dietary flavonoids could be a very good inhibitor of MRPs both in biological and in food systems. It could be suggested that dietary flavonoids and isoflavones can be used as antibrowning agents in food and pharmaceutical industries particularly for targeted and sustained release of hypoglycemic drug in the intestines.
Anisur Rahman Mazumder; Parichat Hongsprabhas; Ranganathan Thottiam Vasudevan. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. Journal of Food Biochemistry 2019, 43, e13089 .
AMA StyleAnisur Rahman Mazumder, Parichat Hongsprabhas, Ranganathan Thottiam Vasudevan. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. Journal of Food Biochemistry. 2019; 43 (12):e13089.
Chicago/Turabian StyleAnisur Rahman Mazumder; Parichat Hongsprabhas; Ranganathan Thottiam Vasudevan. 2019. "In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review." Journal of Food Biochemistry 43, no. 12: e13089.
The present study focuses on analysing the interactive effect of biological macromolecules such as tapioca starch with glycerol and acetic acid in developing a biodegradable polymer film. The process parameters comprise of tapioca starch (3–5 g), glycerol (0.1–0.3 ml) and acetic acid (0.3–0.9 ml) and the aim is to develop a model according to Central Composite Design. Box–Behnken design with four factors at three levels was applied to study the individual and interactive effects of film composition and the barrier property of the developed film. Analysis of Variance was done on the barrier property of the developed film. The optimum levels of the process parameters obtained were - tapioca starch of 3.6 g, glycerol of 0.9 ml, acetic acid of 0.16 ml resulting in 0.392 × 10−10 g/ms Pa of WVTR, 3.8 × 10−10 cm3/ms Pa of OTR respectively. Results revealed that the process variables had significant effect (p < 0.05) on the Water Vapour Transmission Rate (WVTR) and Oxygen Transmission Rate (OTR). Response surface and contour plots were constructed to depict the association existing between the film composition and the responses.
Paramanantham Hema Prabha; Thottiam Vasudevan Ranganathan. Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film. International Journal of Biological Macromolecules 2018, 120, 361 -370.
AMA StyleParamanantham Hema Prabha, Thottiam Vasudevan Ranganathan. Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film. International Journal of Biological Macromolecules. 2018; 120 ():361-370.
Chicago/Turabian StyleParamanantham Hema Prabha; Thottiam Vasudevan Ranganathan. 2018. "Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film." International Journal of Biological Macromolecules 120, no. : 361-370.
Bioingredients are ingredients added in the manufacture or preparation of food and present in the final product in modified form with biological activity. Bioingredients can be obtained from marine and terrestrial sources. The importance of ingredients with bioactive substances has been well recognized in connection with health promotion, disease risk reduction and reduction in health care costs. Because of its unique functional properties, these compounds are widely used in food industries, pharmaceutical preparations, and cosmetic industries. These include protein isolates and hydrolysates, colorants, flavourants, phenols and derivatives, polysaccharides, primary and secondary metabolites. This review paper summarizes novel functional/bioingredients from marine resources, spices, peptides and proteins, fruits and vegetable wastes.
Jayapal Premkumar; Ranganathan Thottiam Vasudevan. Bioingredients: functional properties and health impacts. Current Opinion in Food Science 2018, 19, 120 -128.
AMA StyleJayapal Premkumar, Ranganathan Thottiam Vasudevan. Bioingredients: functional properties and health impacts. Current Opinion in Food Science. 2018; 19 ():120-128.
Chicago/Turabian StyleJayapal Premkumar; Ranganathan Thottiam Vasudevan. 2018. "Bioingredients: functional properties and health impacts." Current Opinion in Food Science 19, no. : 120-128.
The present study was initiated to experimentally optimize the conditions for extraction using Central Composite Design. The optimum temperature and time for the extraction of pectin from Jackfruit wastes using oxalic acid were found to be 90°C and 60minutes respectively. The yield of pectin under these optimum conditions was 38.42%. Extraction time and temperature showed a significant (p<0.05) effect on the pectin yield. This agreed well with the experimental result of 39.05±0.59g/g of pectin, under similar conditions. Experimental studies on a large scale using 10kg of jackfruit wastes, gave a yield of 38% pectin. Pectin isolated from Jackfruit wastes can be classified as low methoxyl pectin with promising applications in low sugar products.
Antony Allwyn Sundarraj; Ranganathan Thottiam Vasudevan; Gobikrishnan Sriramulu. Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology. International Journal of Biological Macromolecules 2018, 106, 698 -703.
AMA StyleAntony Allwyn Sundarraj, Ranganathan Thottiam Vasudevan, Gobikrishnan Sriramulu. Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology. International Journal of Biological Macromolecules. 2018; 106 ():698-703.
Chicago/Turabian StyleAntony Allwyn Sundarraj; Ranganathan Thottiam Vasudevan; Gobikrishnan Sriramulu. 2018. "Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology." International Journal of Biological Macromolecules 106, no. : 698-703.
The effect of enzyme pretreatment on extraction yield and quality of volatile oil of cardamom seeds were evaluated using various enzymes viz., Celluclast 1.5 L, Pectinex Ultra SP.L, ViscozymeL and Protease. Scanning Electron Microscopic (SEM) studies were conducted to visualize the effect of these enzymes on cardamom seed cell walls. The quality of the oil was further evaluated using Gas Chromatography Mass spectroscopy (GC–MS). The enzyme pretreatment resulted in an increase in yield of oil in the range of 7.23–7.83% as against 6.73% of the control sample. The enzyme pretreatment with ViscozymeL was proved to be most effective than all other tested samples. Scanning electron microscopic analysis of cardamom seeds revealed that the cell rupture in enzyme treated seeds are smooth and open due to the hydrolysis of cell wall compounds, whereas water treatment resulted only in structural damage. It was further observed that enzyme pretreatment facilitated the release of oil from oil glands without affecting the physico-chemical properties or flavor profile of the oil. GC–MS studies indicated that the flavor profile of cardamom oil contains the major flavor compounds viz., 1, 8 cineol and terpinyl acetate increased from 34.3 to 37.6% and 40.8–42.3% respectively with enzyme pre-treatment. In economic point of view, the results of the present study could be used effectively in spice industry to increase the extraction yield and quality of volatile oil from cardamom seeds.
Kumaranthara Chacko Baby; Thottiam Vasudevan Ranganathan. Effect of enzyme pre-treatment on extraction yield and quality of cardamom (Elettaria cardamomum maton.) volatile oil. Industrial Crops and Products 2016, 89, 200 -206.
AMA StyleKumaranthara Chacko Baby, Thottiam Vasudevan Ranganathan. Effect of enzyme pre-treatment on extraction yield and quality of cardamom (Elettaria cardamomum maton.) volatile oil. Industrial Crops and Products. 2016; 89 ():200-206.
Chicago/Turabian StyleKumaranthara Chacko Baby; Thottiam Vasudevan Ranganathan. 2016. "Effect of enzyme pre-treatment on extraction yield and quality of cardamom (Elettaria cardamomum maton.) volatile oil." Industrial Crops and Products 89, no. : 200-206.
The aim of the present investigation was to evaluate Zingiber officinale paste against Dalton's lymphoma ascites (DLA)-induced tumours in Swiss albino mice. Experimental animals received Z. officinale paste (low dose 100 mg/kg bw and high dose 500 mg/kg bw) orally for eight alternative days. Treatment with Z. officinale paste showed significant increase in haemoglobin level and decrease in aspartate amino transferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP) and gamma glutamyl transferase (γ-GT) level. Z. officinale paste reduced the inflammatory mediators and cytokine levels, such as inducible nitric oxide (iNOS), tumour necrosis factor level (TNF-α) and interleukin-1β (IL-1β). Treatment with Z. officinale paste also significantly increased the antioxidant enzyme level, such as superoxide dismutase (SOD), catalase (CAT), reduced glutathione (GSH) and glutathione transferase (GST), and decreased the lipid peroxidation. Treatment also increased the vitamin C and E levels in treated animals compared with the DLA-bearing host. Histopathological studies also confirmed the protective influence of Z. officinale paste against DLA. The present study suggested that Z. officinale paste could be used as natural spice and a potent antitumour agent.
Sundararaj Rubila; Thottiam Vasudevan Ranganathan; Kunnathur Murugesan Sakthivel. Protective Effect of Zingiber officinale Against Dalton’s Lymphoma Ascites Tumour by Regulating Inflammatory Mediator and Cytokines. Applied Biochemistry and Biotechnology 2016, 180, 1482 -1496.
AMA StyleSundararaj Rubila, Thottiam Vasudevan Ranganathan, Kunnathur Murugesan Sakthivel. Protective Effect of Zingiber officinale Against Dalton’s Lymphoma Ascites Tumour by Regulating Inflammatory Mediator and Cytokines. Applied Biochemistry and Biotechnology. 2016; 180 (8):1482-1496.
Chicago/Turabian StyleSundararaj Rubila; Thottiam Vasudevan Ranganathan; Kunnathur Murugesan Sakthivel. 2016. "Protective Effect of Zingiber officinale Against Dalton’s Lymphoma Ascites Tumour by Regulating Inflammatory Mediator and Cytokines." Applied Biochemistry and Biotechnology 180, no. 8: 1482-1496.