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Prof. Dr. Anil Kumar Anal
Department of Food, Agriculture, and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani 12120, Thailand

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0 bioeconomy
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Journal article
Published: 01 July 2021 in Carbohydrate Polymer Technologies and Applications
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Crystalline nanocellulose (CNC) was derived from banana pseudostem using acid hydrolysis method. CNC was characterized by scanning electron microscope, Fourier transformed infrared spectroscopy and X-ray diffraction. CNC was found in nanometric dimensions (18.79 ± 5.30 nm diameter and 202.12 ± 37.43 nm length) and exhibited high degree of crystallinity (81.67%). Chitosan-CNC based antimicrobial nanocomposites films were prepared by the incorporation of tetracycline and showed well-demarcated zone of inhibition against Staphylococcus aureus and Escherichia coli. Chitosan-CNC nanocomposite films showed significantly (p < 0.05) high tensile strength and good swelling properties in comparison to control CNC films. This study suggests that banana pseudostem can be used as a raw material for economic production of CNC and nanocomposites for biomedical applications.

ACS Style

Shrestha Pratiksha; Muhammad Bilal Sadiq; Anil Kumar Anal. Development of Antibacterial Biocomposites Reinforced with Cellulose Nanocrystals Derived from Banana Pseudostem. Carbohydrate Polymer Technologies and Applications 2021, 2, 100112 .

AMA Style

Shrestha Pratiksha, Muhammad Bilal Sadiq, Anil Kumar Anal. Development of Antibacterial Biocomposites Reinforced with Cellulose Nanocrystals Derived from Banana Pseudostem. Carbohydrate Polymer Technologies and Applications. 2021; 2 ():100112.

Chicago/Turabian Style

Shrestha Pratiksha; Muhammad Bilal Sadiq; Anil Kumar Anal. 2021. "Development of Antibacterial Biocomposites Reinforced with Cellulose Nanocrystals Derived from Banana Pseudostem." Carbohydrate Polymer Technologies and Applications 2, no. : 100112.

Original paper
Published: 17 June 2021 in Journal of Food Measurement and Characterization
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The microbial and functional quality attributes of fresh pineapple juice were studied under conventional and ultrasound pasteurizations. Fresh pineapple juice was subjected to thermosonication (TS) treatments with processing variables of temperature (25–65 °C), time (2–10 min) and amplitude (30–70%). Response variables: total phenolic content (TPC), bromelain activity and microbial inactivation were optimized using response surface methodology. The optimized TS treatment conditions for juice were 62.33 °C, 2 min and 35.32% amplitude, which corresponded to bromelain activity of 63.24 U/100 mL of juice, TPC of 177.3 µg GAE/100 mL, total plate count 2.74 log CFU/mL and yeast & mold count 2.301 log CFU/mL. Shelf-life of TS treated, pasteurized and control pineapple juices was evaluated for 28 days at 4 °C. TPC, ascorbic acid and protein contents of TS treated juice were significantly higher than pasteurized juice after 28 days of storage. Due to high efficiency in the retention of nutritional and quality parameters, TS processing can be opted by juice processing industries as an alternative to convention pasteurization.

ACS Style

Thatchajaree Mala; Muhammad Bilal Sadiq; Anil Kumar Anal. Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage. Journal of Food Measurement and Characterization 2021, 1 -11.

AMA Style

Thatchajaree Mala, Muhammad Bilal Sadiq, Anil Kumar Anal. Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage. Journal of Food Measurement and Characterization. 2021; ():1-11.

Chicago/Turabian Style

Thatchajaree Mala; Muhammad Bilal Sadiq; Anil Kumar Anal. 2021. "Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage." Journal of Food Measurement and Characterization , no. : 1-11.

Journal article
Published: 06 May 2021 in Sustainability
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The purpose of this research is to evaluate the perceptions and attitudes relating to Good Aquaculture Practices (GAP) in compliance held by a subgroup of Thai GAP certified shrimp farmers based on a structured questionnaire and in-depth interviews. Different levels of farmers’ experiences with the method of farming resulted in significant differences in perspective and attitude in some domains studied, especially environmental sustainability and constraints to GAP production. Moreover, all farmers were willing to adopt GAP in order to create a safer certified farm, including reducing chemical use and reporting outbreaks of disease. Their main concerns surrounded the expenses required to change practices and farm safety certification to the shrimp farmers improvement, market volatility, and price fluctuations. It was evident that the important issues remain regarding GAP cost. The outcomes of this study will help farmers to understand the requirements towards safer and sustainable production and support policy developers in development of policies, strategies, and programs to encourage participation in GAP certification.

ACS Style

Chitrlada Booncharoen; Anil Anal. Attitudes, Perceptions, and On-Farm Self-Reported Practices of Shrimp Farmers’ towards Adoption of Good Aquaculture Practices (GAP) in Thailand. Sustainability 2021, 13, 5194 .

AMA Style

Chitrlada Booncharoen, Anil Anal. Attitudes, Perceptions, and On-Farm Self-Reported Practices of Shrimp Farmers’ towards Adoption of Good Aquaculture Practices (GAP) in Thailand. Sustainability. 2021; 13 (9):5194.

Chicago/Turabian Style

Chitrlada Booncharoen; Anil Anal. 2021. "Attitudes, Perceptions, and On-Farm Self-Reported Practices of Shrimp Farmers’ towards Adoption of Good Aquaculture Practices (GAP) in Thailand." Sustainability 13, no. 9: 5194.

Original article
Published: 23 April 2021 in Journal of Food Process Engineering
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Ultrasonic‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) were used for the extraction of bioactive peptides from pineapple byproducts. Independent extraction parameters for UAE were ultrasonic amplitude (60–100%), extraction time (10–30 min), and solvent to material ratio (20–40 mL/g), whereas for MAE independent variables were microwave power (100–300 W), irradiation time (5–15 min), and feed to solvent ratio (1:8–1:12 g/mL). The optimized extraction conditions were 99.96%, 26.83 min, and 20.96 mL/g for UAE and 100 W, 8.99 min, and 1:8 g/mL for MAE. The optimized extraction resulted in total sugar, protein content, and proteolytic activity of 15.71 ± 0.03 mg/mL, 4.01 ± 0.04 mg/mL, and 196.46 ± 3.29 U/mL, respectively, whereas 33.87 ± 0.03 mg/mL, 2.50 ± 0.01 mg/mL, and 154.08 ± 1.49 U/mL for MAE, respectively. Scanning electron microscopy was used to observe the morphology of sample during extraction. Molecular weight determination showed that the major protein band in the extracts (UAE and MAE) was at ∼23 kDa which corresponded to bromelain. Furthermore, pineapple crown protein extract obtained by UAE showed high proteolytic activity (>80% relative). The present study indicated that bromelain and other bioactive peptides from pineapple byproducts have potential in food, feed, and pharmaceutical products development. Practical Applications The conventional extraction techniques for bioactive compounds are time‐consuming and less efficient. The use of advance extraction techniques like microwave‐ and ultrasonication‐assisted extraction techniques can increase the extraction yield with better recovery of bioactive compounds. Pineapple byproducts are rich source of bioactive compounds and bromelain. The effective utilization of pineapple byproducts for the extraction of bromelain and other bioactive peptides will offer an effective solution for minimizing the organic waste and provide an efficient source of bioactive peptides for application in various food products.

ACS Style

Thatchajaree Mala; Muhammad Bilal Sadiq; Anil Kumar Anal. Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions. Journal of Food Process Engineering 2021, 44, e13709 .

AMA Style

Thatchajaree Mala, Muhammad Bilal Sadiq, Anil Kumar Anal. Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions. Journal of Food Process Engineering. 2021; 44 (6):e13709.

Chicago/Turabian Style

Thatchajaree Mala; Muhammad Bilal Sadiq; Anil Kumar Anal. 2021. "Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions." Journal of Food Process Engineering 44, no. 6: e13709.

Original article
Published: 29 March 2021 in Applied Biochemistry and Biotechnology
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Chicken feathers are major poultry waste that is difficult to process in its native form due to highly resistant keratin protein in large amounts. In this study, a novel feather-degrading bacterium, Bacillus amyloliquefaciens KB1, was screened from a chicken farm bed (CFB) using morphological and biochemical tests followed by 16s rDNA analysis. Among observed isolates, bacterial isolate (KB1) showed the highest degree of feather degradation (74.78 ± 2.94%) and total soluble protein (205 ± 0.03 mg/g). The optimum fermentation conditions obtained were at 40 °C (temperature), pH 9, and 1% (w/v) feather concentration using response surface methodology in a Box-Behnken design. It produced 260 mg/g of soluble protein and bioactive peptides with 86.16% feather degradation. The amino acid profile showed an increase in the concentration of essential amino acids compared with the feather meal broth. The selection of a safe screening source for this new bacterium in CFB produced hydrolysates with enhanced bioactivity applicable for feed, and cosmetic applications, along with environmental bioremediation.

ACS Style

Saugat Prajapati; Sushil Koirala; Anil Kumar Anal. Bioutilization of Chicken Feather Waste by Newly Isolated Keratinolytic Bacteria and Conversion into Protein Hydrolysates with Improved Functionalities. Applied Biochemistry and Biotechnology 2021, 193, 2497 -2515.

AMA Style

Saugat Prajapati, Sushil Koirala, Anil Kumar Anal. Bioutilization of Chicken Feather Waste by Newly Isolated Keratinolytic Bacteria and Conversion into Protein Hydrolysates with Improved Functionalities. Applied Biochemistry and Biotechnology. 2021; 193 (8):2497-2515.

Chicago/Turabian Style

Saugat Prajapati; Sushil Koirala; Anil Kumar Anal. 2021. "Bioutilization of Chicken Feather Waste by Newly Isolated Keratinolytic Bacteria and Conversion into Protein Hydrolysates with Improved Functionalities." Applied Biochemistry and Biotechnology 193, no. 8: 2497-2515.

Preprint content
Published: 12 March 2021
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This study focused on the optimization of xylitol production from sugarcane bagasse by using response surface methodology (RSM). Xylitol was produced through a series of processes, firstly, optimization of ultrasound assisted mild alkaline pretreatment for the xylan extraction from sugarcane bagasse followed by enzymatic hydrolysis of xylan to xylose by enzyme β-1,4-xylanase and finally microbial fermentation of xylose to xylitol using yeast (Candida guilliermondii), bacteria (Corynebacterium glutamicum) and their mixed culture for different time periods (0-96 h). Maximum xylan recovery of 12.059% (w/w) was observed at pretreatment; 0.73 M NaOH, 1:38.55 solid to liquid ratio and 34.77 min ultrasonication. The enzyme concentration of 400 U/g xylan at 48 h of incubation showed the highest xylose production (81.51 mg/g bagasse). Yeast (Candida guilliermondii) resulted in the highest xylitol yield (Yp/s= 0.43 g/g) after 72 h. This bioprocess route can contribute as a suitable alternative for chemical methods of xylitol production.

ACS Style

Sabitri Siris Thapa; Smriti Shrestha; Muhammad Bilal Sadiq; Anil Kumar Anal. Xylitol Production From Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation. 2021, 1 .

AMA Style

Sabitri Siris Thapa, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal. Xylitol Production From Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation. . 2021; ():1.

Chicago/Turabian Style

Sabitri Siris Thapa; Smriti Shrestha; Muhammad Bilal Sadiq; Anil Kumar Anal. 2021. "Xylitol Production From Sugarcane Bagasse Through Ultrasound-Assisted Alkaline Pretreatment and Enzymatic Hydrolysis Followed by Fermentation." , no. : 1.

Journal article
Published: 12 February 2021 in International Dairy Journal
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The effect of ultrasonic pretreatment followed by enzymatic hydrolysis was studied to assess the bioactivity of caprine milk protein. Ultrasonication process was optimised with respect to pH (8.5), ultrasonication time (20 min), and amplitude (80%). The results indicated that the pretreatment process enhanced the soluble protein concentration from 4.35 ± 0.02 mg mL−1 to 6.15 ± 0.02 mg mL−1 under optimal conditions. RP-UHPLC fractionation of protein hydrolysates produced four fractions of peptides from neutral protease and pepsin. The highest antioxidant activity of 53.21% (IC50 = 1.34 mg mL−1) and 68.9% (IC50 = 0.402 mg mL−1) inhibition of DPPH was obtained with the third fraction for both neutral protease (F3: EPr) and pepsin (F3: EPe). The same fraction showed the highest ACE-inhibitory effect for neutral protease (40.09%, IC50 = 2.14 mg mL−1) and pepsin (67.02%, IC50 = 0.415 mg mL−1).

ACS Style

Sushil Koirala; Wai Prathumpai; Anil Kumar Anal. Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced. International Dairy Journal 2021, 118, 105026 .

AMA Style

Sushil Koirala, Wai Prathumpai, Anil Kumar Anal. Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced. International Dairy Journal. 2021; 118 ():105026.

Chicago/Turabian Style

Sushil Koirala; Wai Prathumpai; Anil Kumar Anal. 2021. "Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced." International Dairy Journal 118, no. : 105026.

Original article
Published: 11 February 2021 in Journal of Food Science and Technology
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Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates (58.79–66.19 g/100 g) and proteins (21.9–29.1 g/100 g). Soaked faba bean (SFB) (29.1 g/100 g) and raw faba bean (RFB) (25.70 g/100 g) flour contained significantly higher amount of protein than germinated faba bean (GFB) and pressure cooked faba bean (PCFB). The physicochemical and functional composition of GFB and PCFB were improved compare to raw flour. Physical and functional properties such as water absorption index (2.97 g/g) and foaming stability (140.13 mL/100 mL) were increased by germination. The functional properties of pressure-cooked faba bean such as water solubility index (2.12 g/100 g) and water absorption capacity (2.02 g/g) were higher than other flour samples. The microstructure of legume flour samples explained that the starch granules of raw flours were smooth, oval and granular structure whereas soaked, germinated and cooked flours showed damaged starch granules. The effect of soaking, germination and pressure-cooking demonstrated significant variations in functionals characteristics of faba bean flour. Therefore, various processing conditions can be combined to obtain the desired characteristics in faba bean-based food products.

ACS Style

Simmi Ranjan Kumar; Muhammad Bilal Sadiq; Anil Kumar Anal. Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean. Journal of Food Science and Technology 2021, 1 -11.

AMA Style

Simmi Ranjan Kumar, Muhammad Bilal Sadiq, Anil Kumar Anal. Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean. Journal of Food Science and Technology. 2021; ():1-11.

Chicago/Turabian Style

Simmi Ranjan Kumar; Muhammad Bilal Sadiq; Anil Kumar Anal. 2021. "Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean." Journal of Food Science and Technology , no. : 1-11.

Preprint content
Published: 11 February 2021
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In this study, a novel feather-degrading bacteria B. amyloliquefaciens KB1 was isolated from chicken farm bed (CFB), identified by morphological, physico-biochemical tests followed by 16s rDNA analysis. Among observed isolates, bacterial isolate (KB1) showed the highest degree of feather degradation (74.78 ± 2.94 %) and total soluble protein (205 ± 0.03 mg/ g). Using the same species of bacteria, the optimum fermentation condition was found at 40 oC, pH 9, and 1 % (w/v) feather concentration that produced 260 mg/ g of soluble protein and 86.16 % feather degradation using response surface methodology in a Box-Behnken design space. The obtained hydrolysates exhibited bioactive properties. The amino acid profile showed the increase in concentration of essential amino acid compared with feather meal broth. The selection of safe screening source of this new bacteria in CFB produced hydrolysates with enhanced bioactivity applicable for food, feed, and cosmetic applications along with environmental remediation.

ACS Style

Saugat Prajapati; Sushil Koirala; Anil Kumar Anal. Bioutilization of Chicken Feather Wastes by Newly Isolated Keratinolytic Bacteria Into Protein Hydrolysates With Improved Functionalities. 2021, 1 .

AMA Style

Saugat Prajapati, Sushil Koirala, Anil Kumar Anal. Bioutilization of Chicken Feather Wastes by Newly Isolated Keratinolytic Bacteria Into Protein Hydrolysates With Improved Functionalities. . 2021; ():1.

Chicago/Turabian Style

Saugat Prajapati; Sushil Koirala; Anil Kumar Anal. 2021. "Bioutilization of Chicken Feather Wastes by Newly Isolated Keratinolytic Bacteria Into Protein Hydrolysates With Improved Functionalities." , no. : 1.

Review article
Published: 22 January 2021 in Future Foods
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The increasing research on science and innovation has shifted consumer awareness from conventional to functional foods that are more nutritious and healthier. The ideation of functional food is based on the addition of probiotics that promote cognitive response, improved immune system, and general wellbeing. At a time when there is noproven therapy for global pandemic SARS-CoV-2 causing infectious viral disease COVID-19, alternative food and nutritional interventions through diet are studied like never before to limit the infection. Probiotics are live microorganisms that have the potential to modulate the human immune system and prevent such infection, which is why several safety issues during its administration must be addressed. While at the same time, it is necessary to update, reform, and tighten the policies and regulations for the food manufacturers dealing with such functional foods to protect consumers from false and misleading claims. This review paper attempts to extensively provide insights into safety and regulatory considerations for probiotic-based foods and beverages.

ACS Style

Sushil Koirala; Anil Kumar Anal. Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims. Future Foods 2021, 3, 100013 .

AMA Style

Sushil Koirala, Anil Kumar Anal. Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims. Future Foods. 2021; 3 ():100013.

Chicago/Turabian Style

Sushil Koirala; Anil Kumar Anal. 2021. "Probiotics-based foods and beverages as future foods and their overall safety and regulatory claims." Future Foods 3, no. : 100013.

Original article
Published: 30 November 2020 in Journal of Food Processing and Preservation
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The effects of three independent variables; corn flour, millet flour and egg content on the pasting properties and color of the dough were studied using response surface methodology (RSM). The optimized dough mixture for gluten free noodles preparation was comprised of 98.77 g of corn flour, 60 g of millet flour and 50 g of egg. The effect of xanthan gum (XG) and guar gum (GG) on the water holding capacity (WHC) and textural properties of the gluten free noodles was evaluated. The optimized condition obtained were 1.5 g of XG and 1.47 g of GG, which resulted in WHC, adhesiveness and tensile strength of gluten free noodles as 59 % (w/w), 53.96 g.s and 18.97 g respectively. The addition of hydrocolloids improved the textural quality of gluten free noodles. Corn and millet‐based noodles with added hydrocolloids can serve as an alternate for consumers with gluten allergy.

ACS Style

Anuja Dahal; Muhammad Bilal Sadiq; Anil Kumar Anal. Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids. Journal of Food Processing and Preservation 2020, 45, 1 .

AMA Style

Anuja Dahal, Muhammad Bilal Sadiq, Anil Kumar Anal. Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids. Journal of Food Processing and Preservation. 2020; 45 (2):1.

Chicago/Turabian Style

Anuja Dahal; Muhammad Bilal Sadiq; Anil Kumar Anal. 2020. "Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids." Journal of Food Processing and Preservation 45, no. 2: 1.

Journal article
Published: 28 April 2020 in LWT
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Physiochemical properties such as colour, water absorption index (WAI), water solubility index (WSI) bulk density and the functional properties such as water absorption capacity (WAC), oil absorption capacity, least gelation concentration, foaming capacity, foaming stability, pasting properties, in vitro starch digestibility and microstructure of underutilized millet (proso and little) flours were evaluated. The millets flour exhibited considerable amounts of carbohydrates (78.37–81.69 g/100 g) and proteins (4.48–10.32 g/100 g). Microwave cooked little millet (MWLM) (10.32 g/100 g), and pan-cooked proso millet (PCPM) (9.07 g/100 g) flour contained a significantly higher amount of proteins than the raw millets. WAI (4.48 g/g) and WSI(4.17 g/g) of MWLM were significantly higher than the other flours. The functional properties of MWPM such as WAC (3.23 g/g) and OAC (0.90 g/g) were higher than the other flour samples. The microstructure of flour samples revealed that the starch granules of raw flours were smooth, oval and granular structure whereas cooked flours have deshaped starch granules. The under-utilized millets can further be used as an essential source of nutrients and functional ingredients in various food formulations, including for functional foods.

ACS Style

Simmi Ranjan Kumar; Muhammad Bilal Sadiq; Anil Kumar Anal. Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). LWT 2020, 128, 109465 .

AMA Style

Simmi Ranjan Kumar, Muhammad Bilal Sadiq, Anil Kumar Anal. Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). LWT. 2020; 128 ():109465.

Chicago/Turabian Style

Simmi Ranjan Kumar; Muhammad Bilal Sadiq; Anil Kumar Anal. 2020. "Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little)." LWT 128, no. : 109465.

Journal article
Published: 19 March 2020 in LWT
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The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch (NARS). The increase in concentration of XG (0.625–5%) in the formulation of gluten free noodles resulted a significant decrease (p ˂ 0.05) in resistant starch content whereas, the tensile strength was increased. RD 31-NARS gluten-free noodles with 2.5% XG received the high sensory scores and further selected for the addition of inulin and defatted rice bran (5%, w/w), separately. RD 31-NARS gluten free noodle with XG (2.5%) and defatted rice bran exhibited the highest protein (4.62%), fiber (0.35%) and ash content (1.45%). Further, addition of inulin and defatted rice bran significantly (p ˂ 0.05) decreased the glycemic index and increased the cooking time and firmness. The surface morphology of gluten free noodles showed relatively porous structure under the scanning electron microscope (SEM) after the addition of rice bran (5%) and inulin (5%). Thus, resistant starch along with gums and fibers can be used to develop gluten free functional foods with better acceptability.

ACS Style

Sujitta Raungrusmee; Smriti Shrestha; Muhammad Bilal Sadiq; Anil Kumar Anal. Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. LWT 2020, 126, 109279 .

AMA Style

Sujitta Raungrusmee, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal. Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. LWT. 2020; 126 ():109279.

Chicago/Turabian Style

Sujitta Raungrusmee; Smriti Shrestha; Muhammad Bilal Sadiq; Anil Kumar Anal. 2020. "Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles." LWT 126, no. : 109279.

Journal article
Published: 10 February 2020 in Poultry Science
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The influence of dietary vitamin D3 (VD3) levels on growth, bone performance, and duodenal type IIb sodium-dependent phosphate cotransporter (NaPi-IIb) genes in broiler chicken were studied. One-day-old male Ross308 broilers (n = 432) were allocated into 6 treatment groups with each group consisting of 6 cage pens. Each treatment group received diet containing different amounts of VD3 (80, 200, 500, 1,250, 3,125, or 7,813 IU per kg of diet) from a day-old to 31 D of age. Dietary available phosphorus and calcium were kept the same across all treatments in each phase. At 14 D, influence of VD3 on BW gain was found in the birds that received VD3 of 3,125 IU/kg and 200 IU/kg (P < 0.05). Toe ash and tibia ash linearly increased (P < 0.05) at 14 D with increase in dietary VD3. There was no significant influence of dietary VD3 on tibia breaking strength. In both phases, relative expression of duodenal NaPi-IIb linearly increased (P < 0.01) with increase in dietary VD3. At 14 D, highest expression of 3.2 folds was observed in birds treated with VD3 at 7,813 IU/kg of feed. At 31 D, birds that received VD3 levels of 3,125 and 7,813 IU/kg of feed showed 2.9 folds higher in NaPi-IIb expression compared with those fed lowest level of VD3 at 80 IU/kg of feed. When dietary calcium and phosphorus were maintained at the standard requirement, increase in dietary VD3 did not improve growth performance. For optimum growth and bone characteristics, dietary inclusion of VD3 at 500 IU/kg was adequate for both starter and grower broiler diets. Vitamin D3 enhanced the expression of NaPi-IIb at higher doses and thus improving the tibia ash content in high VD3 treatment groups. This study reported for the first time an increased in the expression of duodenal NaPi-IIb in 31-day-old broilers in response to high dietary VD3 levels.

ACS Style

Tay-Zar Aye Cho; Muhammad Bilal Sadiq; Pairat Srichana; Anil Kumar Anal. Vitamin D3 enhanced intestinal phosphate cotransporter genes in young and growing broilers. Poultry Science 2020, 99, 2041 -2047.

AMA Style

Tay-Zar Aye Cho, Muhammad Bilal Sadiq, Pairat Srichana, Anil Kumar Anal. Vitamin D3 enhanced intestinal phosphate cotransporter genes in young and growing broilers. Poultry Science. 2020; 99 (4):2041-2047.

Chicago/Turabian Style

Tay-Zar Aye Cho; Muhammad Bilal Sadiq; Pairat Srichana; Anil Kumar Anal. 2020. "Vitamin D3 enhanced intestinal phosphate cotransporter genes in young and growing broilers." Poultry Science 99, no. 4: 2041-2047.

Journal article
Published: 01 February 2020 in Food Control
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ACS Style

Sarina Pradhan Thapa; Smriti Shrestha; Anil Kumar Anal. Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia. Food Control 2020, 108, 1 .

AMA Style

Sarina Pradhan Thapa, Smriti Shrestha, Anil Kumar Anal. Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia. Food Control. 2020; 108 ():1.

Chicago/Turabian Style

Sarina Pradhan Thapa; Smriti Shrestha; Anil Kumar Anal. 2020. "Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia." Food Control 108, no. : 1.

Journal article
Published: 04 December 2019 in Journal of Food Engineering
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The combination of proteins and polysaccharides has potential to act as good emulsifiers and stabilizers. The aim of this study was to evaluate the stability of the emulsion system stabilized by whey protein isolate (WPI) (2–5 wt%) and xanthan gum (XG) (0.25 and 0.5 wt%). Furthermore, the influence of WPI-XG emulsion system on the thermal stability of incorporated astaxanthin under different storage temperatures (5, 25, 37, 55 and 70 °C) and in vitro digestion were investigated. The emulsion system with higher XG concentration (0.5 wt%) exhibited the highest viscosity, emulsion stability, and creaming stability. The WPI-XG stabilized emulsion exhibited higher stability of astaxanthin at lower storage temperature (5, 25 and 37 °C) with 10–12% astaxanthin loss during 15 days of storage. During in vitro digestion, emulsion stabilized by WPI-XG demonstrated influence on droplet digestion process, significantly (p˂0.05) lower lipid digestibility and lower astaxanthin digestion (12.6%) in comparison to emulsion stabilized by WPI alone. This research study provides platform for designing fortified food or beverage systems incorporated with hydrophobic bioactive compounds for better stability and delivery to target sites.

ACS Style

Nuntarat Boonlao; Smriti Shrestha; Muhammad Bilal Sadiq; Anil Kumar Anal. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin. Journal of Food Engineering 2019, 272, 109859 .

AMA Style

Nuntarat Boonlao, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin. Journal of Food Engineering. 2019; 272 ():109859.

Chicago/Turabian Style

Nuntarat Boonlao; Smriti Shrestha; Muhammad Bilal Sadiq; Anil Kumar Anal. 2019. "Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin." Journal of Food Engineering 272, no. : 109859.

Journal article
Published: 07 November 2019 in Foods
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The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

ACS Style

Sujitta Raungrusmee; Anil Kumar Anal. Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. Foods 2019, 8, 558 .

AMA Style

Sujitta Raungrusmee, Anil Kumar Anal. Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. Foods. 2019; 8 (11):558.

Chicago/Turabian Style

Sujitta Raungrusmee; Anil Kumar Anal. 2019. "Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch." Foods 8, no. 11: 558.

Original article
Published: 05 November 2019 in Journal of Food Science and Technology
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The freshwater green microalga Scenedesmus obliquus was cultivated to enhance the contents of proteins, carbohydrates and lipids by using Box-Behnken experimental design. S. obliquus was cultured under phototrophic conditions by using Bold’s Basal Medium with different cultivation parameters including pH (7, 8 and 9), salinity (10, 30 and 50 mM), and nitrogen source (0.125, 0.5 and 1 g/L). The highest biomass yield (64.9 ± 0.94 mg/L/day) was obtained by using optimized medium at a salinity concentration of 30 mM (w/v), and nitrogen sources of 0.125 g/L. The maximum content of protein, lipid and carbohydrates from S. obliquus optimized medium were 342.19 ± 0.28 mg/g, 241.41 ± 4.32 mg/g and 288.05 ± 1.12 mg/g of dry wt. respectively. The amino acid and fatty acid analysis of S. obliquus biomass indicated the presence of significant amount of essential amino acids and essential fatty acids. Furthermore, chocolate crispy bar was developed by fortification with encapsulated freeze-dried S. obliquus and evaluated for its oxidative stability and sensory analysis. The chocolate fortified with microalgae can be a potential source of essential fatty acids and amino acids in addition to other bioactive compounds.

ACS Style

Su Aye Aye Hlaing; Muhammad Bilal Sadiq; Anil Kumar Anal. Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate. Journal of Food Science and Technology 2019, 57, 1090 -1099.

AMA Style

Su Aye Aye Hlaing, Muhammad Bilal Sadiq, Anil Kumar Anal. Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate. Journal of Food Science and Technology. 2019; 57 (3):1090-1099.

Chicago/Turabian Style

Su Aye Aye Hlaing; Muhammad Bilal Sadiq; Anil Kumar Anal. 2019. "Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate." Journal of Food Science and Technology 57, no. 3: 1090-1099.

Original article
Published: 03 October 2019 in Journal of Food Processing and Preservation
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The study investigated the effects of chitosan (CS) combined with essential oils (EOs) in controlling the fungal contamination in peanut kernels. The antifungal activities of CS and EOs were evaluated against Aspergillus flavus and Penicillium citrinum. CS (2%, w/v in 1% v/v acetic acid) packaging films were formulated by incorporating different EOs (4%) separately, that is, thyme (TEOs), cinnamon (CEOs), and lemongrass (LEOs), respectively. CEOs showed lowest minimum inhibitory concentration (MIC) of 40 μl/ml against A. flavus and P. citrinum. CS films incorporated with CEOs showed high tensile strength and smooth morphology with less fissures in comparison to films incorporated with TEOs and LEOs. CEO‐based CS films showed complete inhibition of fungal growth at 28°C and 5°C for 24 days. The combination of CS and CEOs coating restricted the A. flavus and P. citrinum contamination to 9.8% and 13.4%, respectively, in artificially inoculated peanut kernels at 28°C for 14 days of storage. CS can be used in combination with EOs to control postharvest fungal contamination in peanuts. Practical applications CS are well known for the formulation of food packaging films; however, antifungal activity of CS is limited. This study explains the antifungal effects of CS and EOs. The combination of CS and EO can be used to reduce the concentration of EOs as antifungal agents which otherwise might affect the organoleptic attributes of food. The CS films incorporated with EOs are possible to use for shelf life extension and prevention of postharvest fungal contamination of agriculture commodities.

ACS Style

Su Hlaing Chein; Muhammad Bilal Sadiq; Anil Kumar Anal. Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels. Journal of Food Processing and Preservation 2019, 43, 1 .

AMA Style

Su Hlaing Chein, Muhammad Bilal Sadiq, Anil Kumar Anal. Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels. Journal of Food Processing and Preservation. 2019; 43 (12):1.

Chicago/Turabian Style

Su Hlaing Chein; Muhammad Bilal Sadiq; Anil Kumar Anal. 2019. "Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels." Journal of Food Processing and Preservation 43, no. 12: 1.

Journal article
Published: 01 October 2019 in Poultry Science
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Effects of dietary non-phytate phosphorus (nPP) restriction on growth and duodenal type IIb sodium-dependent phosphate cotransporter (NaPi-IIb) genes were observed. A total of 432 one-day old Cobb500 male broiler chickens in 36 cage pens were divided into 6 groups with each group containing 6 pens. Each group was treated with one of the diets containing 0.33, 0.37, 0.41, 0.45, 0.49, and 0.53% of nPP up to 14 D. During 15 to 31 D, birds were treated with one of the diets containing 0.23, 0.27, 0.31, 0.35, 0.39, and 0.43% of nPP. Level of Ca was kept the same across all treatments. Dietary nPP level influenced (P < 0.001) weight gain and feed intake in both growth phases, whereas effect on feed per gain ratio was seen only in the second phase. Toe ash, tibia ash, and tibia breaking strength responded to treatments (P < 0.01) at 14 D. Only tibia ash content was significantly improved (P < 0.001) at 31 D. Growth and bone parameters linearly improved with an increase in dietary nPP content (P < 0.05). Above dietary nPP 0.41% and 0.31% for first phase and second phase, respectively, no significant improvement was seen. Duodenal NaPi-IIb mRNA overexpressed with a decrease in dietary nPP in both phases (P < 0.05). Relative expression of NaPi-IIb in lowest nPP group were 2.2 folds higher in the first phase and 3.6 folds higher in the second phase compared to respective highest nPP groups of each phase. No significant change in NaPi-IIb expression was seen above 0.37% of dietary nPP for 14 D and 0.31% of dietary nPP for 31 D. Dietary requirements of nPP 0.41% for 0 to 14 D and 0.31% for 15 to 31 D were adequate for optimal growth and bone parameters. This study fills the gap in understanding of intestinal NaPi-IIb expression in response to dietary nPP restriction in broilers older than 21 D of age.

ACS Style

Aye Cho Tay-Zar; Pairat Srichana; Muhammad Bilal Sadiq; Anil Kumar Anal. Restriction of dietary non-phytate phosphorus on growth performance and expression of intestinal phosphate cotransporter genes in broilers. Poultry Science 2019, 98, 4685 -4693.

AMA Style

Aye Cho Tay-Zar, Pairat Srichana, Muhammad Bilal Sadiq, Anil Kumar Anal. Restriction of dietary non-phytate phosphorus on growth performance and expression of intestinal phosphate cotransporter genes in broilers. Poultry Science. 2019; 98 (10):4685-4693.

Chicago/Turabian Style

Aye Cho Tay-Zar; Pairat Srichana; Muhammad Bilal Sadiq; Anil Kumar Anal. 2019. "Restriction of dietary non-phytate phosphorus on growth performance and expression of intestinal phosphate cotransporter genes in broilers." Poultry Science 98, no. 10: 4685-4693.