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Article: Cassava pomace-based biodegradable packaging materials: a review.

Akmeemana, Chalani / Somendrika, Dulani / Wickramasinghe, Indira / Wijesekara, Isuru

2023 Volume 61, Issue 6, Page(s) 1013–1034

Abstract: Starch-based biodegradable packaging materials are gaining popularity as an alternative to the adverse environmental effects caused by conventional packaging materials. Despite the fact that cassava can withstand harsh environmental conditions and ... ...

Abstract	Starch-based biodegradable packaging materials are gaining popularity as an alternative to the adverse environmental effects caused by conventional packaging materials. Despite the fact that cassava can withstand harsh environmental conditions and convert a greater quantity of solar energy into carbohydrates, its postharvest shelf life is extremely short. The preparation of cassava starch is an important method for extending the storage life of cassava. When one ton of cassava is processed, approximately 900 kg of cassava pomace, also known as cassava bagasse and cassava pulp, are produced. Due to the high residual starch and fibre content, reinforced packaging materials made from cassava pomace predominate. In the present manuscript, many possible uses of cassava pomace in packaging materials are discussed. Furthermore, the performance attributes of packing materials assume a crucial role in the evaluation of the quality of the respective materials. The manuscript discusses various performance characteristics of packaging materials derived from cassava pomace. The features discussed include water vapour permeability, moisture content, solubility, thickness, colour, light barrier properties, mechanical properties, FT-IR analysis, thermal stability, biodegradation, contact angle, and the presence of plasticizers. Though cassava starch film has become a favourable substitute for conventional packaging materials, commercialization is limited due to having drawbacks, and the current solutions are also catalogued in this review.
Language	English
Publishing date	2023-08-26
Publishing country	India
Document type	Journal Article ; Review
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-023-05807-y
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Article ; Online: Analysis of the Effectiveness of an Antimicrobial Edible Coating Prepared from Sweet Whey Base to Improve the Physicochemical, Microbiological, and Sensory Attributes of Swiss Cheese

Jayani Siriwardana / Isuru Wijesekara

Advances in Agriculture, Vol

2021 Volume 2021

Abstract: In this research, an edible coating was developed to improve the physicochemical, microbiological, and sensory attributes of Swiss cheese using sweet whey as the main ingredient (84.1%wt/wt). Glycerol (5%wt/wt), sunflower oil (10%wt/wt), guar gum (0.7%wt/ ...

Abstract	In this research, an edible coating was developed to improve the physicochemical, microbiological, and sensory attributes of Swiss cheese using sweet whey as the main ingredient (84.1%wt/wt). Glycerol (5%wt/wt), sunflower oil (10%wt/wt), guar gum (0.7%wt/wt), and Tween 20 (0.2%wt/wt) were used as other ingredients. Use of sweet whey provided an antibacterial function due to the presence of lactic acid. Delvocid was used as the antifungal agent as it contains 50% of natamycin. In this research, antimicrobial efficiency of three Delvocid concentrations—0.250 g/L (solution 1), 0.275 g/L (solution 2), and 0.300 g/L (solution 3)—was determined. Subsequently, microbial, sensory, and physicochemical properties (hardness, moisture, weight loss, color, pH, fat, and salinity) of the antimicrobial edible solution-coated Swiss cheese obtained at 0, 10, 20, 40, and 60 days of storage at 10°C and 85% relative humidity (RH) were compared with those of commercial paraffin-coated and uncoated Swiss cheeses. Antimicrobial edible solution-coated cheeses exhibited decreased moisture loss, pH change, hardness, color change, salinity change, and fat change. Sensory evaluation tests were carried out by 10 trained panelists using seven-point hedonic scales. Solution 3-coated cheeses obtained the highest acceptability score on 20, 40, and 60 days of storage and exhibited an acceptable and relatively low level of Coliform, yeast, and mold counts throughout the storage. As such, solution 3 was selected as the best Delvocid concentration for coating preparation. Shelf life analysis of antimicrobial edible coating solutions revealed that the shelf life of solutions 2 and 3 extended up to 60 days, while that of solution 1 extended up to 40 days at 8°C and 85% RH. Proximate analysis according to the standard Association of Official Analytical Collaboration (AOAC) procedures revealed that total solid, moisture, protein, fat, total ash, lactose, titratable acidity, and antioxidant activity of the antimicrobial edible coating solution were ...
Keywords	Agriculture (General) ; S1-972
Subject code	571
Language	English
Publishing date	2021-01-01T00:00:00Z
Publisher	Hindawi Limited
Document type	Article ; Online
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Article ; Online: Seaweed proteins as a novel protein alternative: Types, extractions, and functional food applications

Samarathunga, Jayani / Wijesekara, Isuru / Jayasinghe, Madhura

Food Reviews International. 2023 Aug. 25, v. 39, no. 7 p.4236-4261

2023

Abstract: Seaweeds, as a dietary protein source originated in Asian countries and later expanded towards France, Chile, etc. Food applications have been narrowed down due to complications in extraction. Therefore, products are not yet available in the market. ... ...

Abstract	Seaweeds, as a dietary protein source originated in Asian countries and later expanded towards France, Chile, etc. Food applications have been narrowed down due to complications in extraction. Therefore, products are not yet available in the market. Extraction of other phytochemicals along with seaweed proteins provides value addition in food products. Therefore, a trend has emerged to extract protein from edible seaweeds with many health beneficial applications. Also, consumption of many animal proteins like meat are now becoming a threat on humans due to infectious viral diseases. Hence, seaweed proteins are emerging as a global alternative source of protein.
Keywords	animals ; dietary protein ; functional foods ; macroalgae ; markets ; meat ; phytochemicals ; protein sources ; Chile ; France ; Seaweed proteins ; extraction ; beneficial applications
Language	English
Dates of publication	2023-0825
Size	p. 4236-4261.
Publishing place	Taylor & Francis
Document type	Article ; Online
ZDB-ID	53834-6
ISSN	1525-6103 ; 8755-9129
ISSN (online)	1525-6103
ISSN	8755-9129
DOI	10.1080/87559129.2021.2023564
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Article ; Online: Gel properties of agar from two Gracilaria species in Sri Lanka and development of food jellies

Piyumi S. De Alwis / Isuru Wijesekara

Ruhuna Journal of Science, Vol 13, Iss 1, Pp 1-

2022 Volume 13

Abstract: Gracilaria species are found to be a rich source of natural hydrocolloid agar-agar but are currently under-exploited in Sri Lanka. The gel characteristics of agar extracted from Gracilaria corticata and Gracilaria edulis from Sri Lankan waters were ... ...

Abstract	Gracilaria species are found to be a rich source of natural hydrocolloid agar-agar but are currently under-exploited in Sri Lanka. The gel characteristics of agar extracted from Gracilaria corticata and Gracilaria edulis from Sri Lankan waters were investigated in this study. The agar yields (%, dry weight basis) obtained from G. corticata and G. edulis by hot-water extraction at 90℃ for 1 h, were 39.91 ± 0.17 and 67.52 ± 1.43, respectively. The gel properties of both agar gels (1.5%, w/v) such as pH, viscosity, gelling and melting temperatures, and syneresis were examined. The viscosity of agar gels (cP) at 80°C was lower than that at 70°C for both species, while G. edulis has shown higher viscosities at both temperatures (1.96 ± 0.06 and 2.76 ± 0.39, respectively). Moreover, the textural analysis revealed that G. corticata has a higher gel hardness (316.7 ± 20.8 g) than G. edulis (113.33 ± 12.58 g). Strawberry-flavored food jellies were developed from agar gels of two Gracilaria species with either artificial (Carmoisine, E122) or natural food color (Annato). Collectively, this study revealed that agar from both red seaweed species has the potential to be developed as plant-based food jellies, and G. edulis can be suggested as the best source to extract agar with higher yield compared to G. corticata.
Keywords	agar ; food jellies ; gracilaria spp ; red seaweeds ; value-addition ; Science (General) ; Q1-390
Subject code	590
Language	English
Publishing date	2022-06-01T00:00:00Z
Publisher	University of Ruhuna
Document type	Article ; Online
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Article: Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from

Wickramasinghe, Yasara W H / Wickramasinghe, Indira / Wijesekara, Isuru

International journal of food science

2020 Volume 2020, Page(s) 5376280

Abstract: The core purpose of the current study is to explore the use ... ...

Abstract	The core purpose of the current study is to explore the use of
Language	English
Publishing date	2020-01-10
Publishing country	United States
Document type	Journal Article
ZDB-ID	2760370-2
ISSN	2314-5765 ; 2314-5765 ; 2356-7015
ISSN (online)	2314-5765
ISSN	2314-5765 ; 2356-7015
DOI	10.1155/2020/5376280
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Article ; Online: Zingiber officinale, Phyllanthus emblica, Cinnamomum verum

Wijewardhana, Uththara / Jayasinghe, Madhura / Wijesekara, Isuru / Ranaweera, K K D S

Current diabetes reviews

2022 Volume 19, Issue 8, Page(s) e241122211183

Abstract: Diabetes mellitus has become a global pandemic progressively rising and affecting almost every household in all world regions. Diet is a significant root cause of type II diabetes; thus, the significance of dietary interventions in preventing and ... ...

Abstract	Diabetes mellitus has become a global pandemic progressively rising and affecting almost every household in all world regions. Diet is a significant root cause of type II diabetes; thus, the significance of dietary interventions in preventing and managing the disease cannot be neglected. Lowering the glycemic impact of diet is an alternative way of managing type II diabetes while improving insulin sensitivity. Medicinal plants are rich in therapeutic phytochemicals which possess hypoglycemic properties. Therefore, it could be speculated that the glycemic impact of diet can be reduced by adding hypoglycemic plant ingredients without altering the sensory properties of food. The main aim of this review is to discuss dietary interventions to manage diabetes and summarize available information on the hypoglycemic properties of four prime herbs of Asian origin. This article collected, tabulated, and summarized groundbreaking reveals from promising studies. This integrative review provides information on the hypoglycemic properties of ginger, Indian gooseberry, cinnamon, and turmeric and discusses the possibility of those herbs reducing the glycemic impact of a diet once incorporated. Further research should be done regarding the incorporation of these herbs successfully into a regular diet.
MeSH term(s)	Humans ; Zingiber officinale/chemistry ; Diabetes Mellitus, Type 2/drug therapy ; Diabetes Mellitus, Type 2/prevention & control ; Cinnamomum zeylanicum ; Curcuma/chemistry ; Phyllanthus emblica ; Plant Extracts/pharmacology ; Plant Extracts/therapeutic use ; Hypoglycemic Agents/therapeutic use
Chemical Substances	Plant Extracts ; Hypoglycemic Agents
Language	English
Publishing date	2022-11-13
Publishing country	United Arab Emirates
Document type	Review ; Journal Article
ISSN	1875-6417
ISSN (online)	1875-6417
DOI	10.2174/1573399819666221124104401
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Article: Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (

Amarasinghe, Nimesha K / Wickramasinghe, Indira / Wijesekara, Isuru / Thilakarathna, Gayan / Deyalage, Sathsara T

International journal of food science

2021 Volume 2021, Page(s) 6681687

Abstract: ... ...

Abstract	Banana
Language	English
Publishing date	2021-06-01
Publishing country	United States
Document type	Journal Article
ZDB-ID	2760370-2
ISSN	2314-5765
ISSN	2314-5765
DOI	10.1155/2021/6681687
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Article ; Online: Phytoremediation of synthetic textile dyes: biosorption and enzymatic degradation involved in efficient dye decolorization by Eichhornia crassipes (Mart.) Solms and Pistia stratiotes L.

Ekanayake, Manavi Sulakkana / Udayanga, Dhanushka / Wijesekara, Isuru / Manage, Pathmalal

Environmental science and pollution research international

2021 Volume 28, Issue 16, Page(s) 20476–20486

Abstract: The effectiveness of four aquatic floating plants: Eichhornia crassipes, Pistia stratiotes, Lemna minor, Salvinia sp., and a submerged plant Hydrilla sp. on decolorization and detoxification of five structurally different textile dyes: CI Direct Blue 201 ...

Abstract	The effectiveness of four aquatic floating plants: Eichhornia crassipes, Pistia stratiotes, Lemna minor, Salvinia sp., and a submerged plant Hydrilla sp. on decolorization and detoxification of five structurally different textile dyes: CI Direct Blue 201 (DB 201), Cibacron Blue FR, Cibanone Gold Yellow RK, Vat Green FFB, and Moxilon Blue GRL were studied. The E. crassipes and P. stratiotes showed complete decolorization of all the dyes tested, while Salvinia sp. (79-86%), L. minor (16-24%), and Hydrilla sp. (6-13%) were recorded as the least tolerance for all the dyes even after 14 days of incubation. Therefore, E. crassipes and P. stratiotes were selected for further studies using DB 201 as the model dye. E. crassipes and P. stratiotes showed complete decolorization of DB 201 at 48 and 84 h of incubation, respectively, and decolorization was well effective in the pH range 6-9. The crude extract of intracellular enzymes obtained from the roots of E. crassipes (46%) and P. stratiotes (20%) showed significant involvement on decolorization of DB 201, compared with the activity of crude extracellular extract and isolated endophytic bacteria and fungi (p ≤ 0.05). Further, 18 and 22% of biosorption of DB 201 dye were recorded by E. crassipes and P. stratiotes, respectively, suggesting that decolorization mechanisms of DB 201 dye by E. crassipes and P. stratiotes were based on biosorption and intracellular enzyme activities. The FTIR spectra and seed germination assay confirmed biodegradation and detoxification of DB 201 dye by E. crassipes and P. stratiotes plants along with complete color removal. Thus, present study confers the potential applicability of E. crassipes and P. stratiotes plants for textile dye removal and release to the environment without further treatment.
MeSH term(s)	Araceae ; Biodegradation, Environmental ; Coloring Agents ; Eichhornia ; Textiles ; Water Pollutants, Chemical/analysis
Chemical Substances	Coloring Agents ; Water Pollutants, Chemical
Language	English
Publishing date	2021-01-06
Publishing country	Germany
Document type	Journal Article
ZDB-ID	1178791-0
ISSN	1614-7499 ; 0944-1344
ISSN (online)	1614-7499
ISSN	0944-1344
DOI	10.1007/s11356-020-11699-8
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Article: Seaweed derived alginate, agar, and carrageenan based edible coatings and films for the food industry: a review

Jayakody, Mayushi Malshika / Vanniarachchy, Mihiri Priyanwadha Gunathilake / Wijesekara, Isuru

Journal of food measurement & characterization. 2022 Apr., v. 16, no. 2

2022

Abstract: Accumulation of non-biodegradable plastics has adversely affected the environment. Hence, there is a need of promoting biodegradable polymer packages as substitutes for non-biodegradable plastic packages. Various studies have focused on utilisation of ... ...

Abstract	Accumulation of non-biodegradable plastics has adversely affected the environment. Hence, there is a need of promoting biodegradable polymer packages as substitutes for non-biodegradable plastic packages. Various studies have focused on utilisation of seaweed-derived polysaccharides in the development of coatings and films because of their renewability and sustainability for food packaging. Alginate, agar, and carrageenan are seaweed-derived polysaccharides that are widely used in the development of coatings and films due to their gelling ability. Alginates are mainly extracted from brown algae. Agar and Carrageenan are extracted from certain types of red algae. These developed coatings could be successfully utilized to extend the shelf life and maintain proper quality parameters of food during the shelf life. Films can be used to partially replace non-biodegradable polymer packages found in the market. Thus, the article reviews the basic information and applications of edible coatings and films from seaweed-derived polysaccharides in the food industry.
Keywords	agar ; alginates ; biodegradability ; carrageenan ; food industry ; macroalgae ; markets ; measurement ; shelf life
Language	English
Dates of publication	2022-04
Size	p. 1195-1227.
Publishing place	Springer US
Document type	Article
Note	Review
ZDB-ID	2754612-3
ISSN	2193-4134 ; 2193-4126
ISSN (online)	2193-4134
ISSN	2193-4126
DOI	10.1007/s11694-021-01277-y
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Article: Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves

Wickramasinghe, Yasara W. H / Wickramasinghe, Indira / Wijesekara, Isuru

International Journal of Food Sciences. 2020 Feb. 1, v. 2020

2020

Abstract: The core purpose of the current study is to explore the use of Moringa oleifera leaves, to produce a herbal tea with acceptable sensory properties and nutritional properties by utilizing the steam blanching technique, different dehydration temperatures ... ...

Abstract	The core purpose of the current study is to explore the use of Moringa oleifera leaves, to produce a herbal tea with acceptable sensory properties and nutritional properties by utilizing the steam blanching technique, different dehydration temperatures and time, which can be accepted in the Sri Lankan market. Six sets of samples were prepared where temperature and time combinations were 55°C—6 h, 60°C—4.30 h, 65°C—3 h for the unblanched samples & 55°C—6 h, 60°C—5.30 h & 65°C—4 h for the steam blanched samples. These samples were evaluated, employing a trained panel of 5 tea tasters and a semi trained panel of 35 members. The sample code 706 (steam blanched, 65°C—4 h) was selected as the sample with best sensory attributes. The blanched and unblanched samples dried at 65°C were tested for their proximate, mineral, vitamin, antioxidant and phytochemical contents. The effects of steam blanching on these two samples were evaluated & compared. This study highlights that steam blanching significantly increased the carbohydrates, fat, Mn, Fe, vitamin A, vitamin E and the DPPH scavenging activity whereas steam blanching significantly reduced the protein, fiber, Na, K, Ca, Total phenolic contents and flavonoids content but vitamin C, Zn, Cu and Mg contents were unaffected by steam blanching.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; Moringa oleifera ; antioxidants ; ascorbic acid ; blanching ; calcium ; copper ; flavonoids ; herbal tea ; iron ; leaves ; magnesium ; manganese ; markets ; nutritive value ; potassium ; sensory properties ; sodium ; steam ; temperature ; vitamin A ; vitamin E ; zinc
Language	English
Dates of publication	2020-0201
Publishing place	Hindawi
Document type	Article
ZDB-ID	2760370-2
ISSN	2314-5765 ; 2356-7015
ISSN (online)	2314-5765
ISSN	2356-7015
DOI	10.1155/2020/5376280
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