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Article ; Online: Encapsulation of probiotics in freeze-dried calcium alginate and κ-carrageenan beads using definitive screening design: A comprehensive characterisation and in vitro digestion study.

Premjit, Yashaswini / Pandey, Sachchidanand / Mitra, Jayeeta

International journal of biological macromolecules

2024 Volume 258, Issue Pt 2, Page(s) 129279

Abstract: This research aimed to evaluate the encapsulation of the probiotic strain, Streptococcus thermophilus, in hydrogels employing sodium alginate (SA) with κ-carrageenan (κC) in gelation baths with varying salt concentrations ( ... ...

Abstract	This research aimed to evaluate the encapsulation of the probiotic strain, Streptococcus thermophilus, in hydrogels employing sodium alginate (SA) with κ-carrageenan (κC) in gelation baths with varying salt concentrations (CaCl
MeSH term(s)	Carrageenan ; Alginates ; Probiotics ; Hydrogels ; Digestion
Chemical Substances	Carrageenan (9000-07-1) ; Alginates ; Hydrogels
Language	English
Publishing date	2024-01-22
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2024.129279
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Article ; Online: Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques

Kadival, Amaresh / Kour, Manpreet / Meena, Deepoo / Mitra, Jayeeta

Food Bioprocess Technol. 2023 May, v. 16, no. 5 p.987-1008

2023

Abstract: The food industry is seriously considering 3D printing technology as demand for personalized and customized food is rising. Printability is one of the critical parameters to judge the success of an extrusion-based 3D printing process. The printability ... ...

Abstract	The food industry is seriously considering 3D printing technology as demand for personalized and customized food is rising. Printability is one of the critical parameters to judge the success of an extrusion-based 3D printing process. The printability evaluation includes an assessment of extrudability, dimensional accuracy, and stability of 3D printed objects using computational fluid dynamics (CFD) modeling and qualitative or quantitative methods. For better printability, food ink should have appropriate rheological properties. Thus, food ink is either added with food additives or subjected to pre- and post-processing treatments to facilitate easier extrusion and better shape stability. Hence, the present paper aims to provide a comprehensive overview of printability assessment methods in extrusion-based 3D printing. The paper also elaborates on the desirable rheological properties and 3D printing parameters for better printability and methods to improve the printability of food ink. Therefore, this review can guide future research targeting improved printability of 3D printed foods.
Keywords	bioprocessing ; extrusion ; fluid mechanics ; food industry ; three-dimensional printing
Language	English
Dates of publication	2023-05
Size	p. 987-1008.
Publishing place	Springer US
Document type	Article ; Online
Note	Review
ZDB-ID	2425455-1
ISSN	1935-5149 ; 1935-5130
ISSN (online)	1935-5149
ISSN	1935-5130
DOI	10.1007/s11947-022-02931-z
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Article ; Online: Prediction of viscoelastic properties of peanut-based 3D printable food ink.

Kadival, Amaresh / Mitra, Jayeeta / Kaushal, Manish / Machavaram, Rajendra

Journal of texture studies

2023

Abstract: Viscoelastic properties of 3D printable peanut-based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, ...

Abstract	Viscoelastic properties of 3D printable peanut-based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G', and G'' values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three-element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters F
Language	English
Publishing date	2023-12-05
Publishing country	England
Document type	Journal Article
ZDB-ID	242507-5
ISSN	1745-4603 ; 0022-4901
ISSN (online)	1745-4603
ISSN	0022-4901
DOI	10.1111/jtxs.12817
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Article: Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design

Premjit, Yashaswini / Mitra, Jayeeta

Food and bioprocess technology. 2021 Sept., v. 14, no. 9

2021

Abstract: This research aimed to evaluate and optimize the electrospraying process of microencapsulating the probiotic strain, Leuconostoc lactis (NCDC 200), in a soy protein isolate (SPI) and sunflower oil (SO) combination matrix. In the present study, ... ...

Abstract	This research aimed to evaluate and optimize the electrospraying process of microencapsulating the probiotic strain, Leuconostoc lactis (NCDC 200), in a soy protein isolate (SPI) and sunflower oil (SO) combination matrix. In the present study, experimentation was conducted to establish the concentrations of SPI (12–15% w/v), SO (0–5% w/v), and the voltage range (10–15 kV) for the electrospraying operations. Probiotic characteristics, namely, the loss of viability of probiotic cells and encapsulation efficiency, were studied using Box-Behnken design, and specific runs were compared with the freeze-drying process. Scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectroscopy were used for microcapsule characterization. The optimized electrospraying process conditions were found to be 13.13% (w/v) SPI, 10.24 kV voltage, and 4.77% (w/v) of SO, for which a viability loss of 0.663 log CFU/g (< 1 log₁₀ CFU/g) and encapsulation efficiency of 92.93% were achieved. Increasing SPI and SO concentration and decreasing the process voltage significantly reduced the viability loss and improved encapsulation efficiency. The study found no significant difference between freeze-drying and electrospraying techniques for encapsulating probiotics in terms of encapsulation efficiency and viability loss for the optimized formulation. The SEM micrographs confirmed the spherical morphology of electrosprayed microcapsules, and FTIR was useful for characterizing and analyzing the protein-lipid interactions in different microcapsules. The present study could establish the protective effect rendered to probiotic cells by combining SPI and SO at specific concentrations during electrospraying.
Keywords	Fourier transform infrared spectroscopy ; Leuconostoc lactis ; bioprocessing ; electric potential difference ; electrospraying ; experimental design ; freeze drying ; microencapsulation ; probiotics ; protective effect ; soy protein isolate ; sunflower oil ; viability
Language	English
Dates of publication	2021-09
Size	p. 1712-1729.
Publishing place	Springer US
Document type	Article
ZDB-ID	2425455-1
ISSN	1935-5149 ; 1935-5130
ISSN (online)	1935-5149
ISSN	1935-5130
DOI	10.1007/s11947-021-02670-7
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Article: Release behavior of vitamin C nanoliposomes from starch–vitamin C active packaging films

Khuntia, Anjali / Kumar, Rahul / Premjit, Yashaswini / Mitra, Jayeeta

Journal of food process engineering. 2022 Sept., v. 45, no. 9

2022

Abstract: Ascorbic acid (Vitamin C) is an essential nutrient that cannot be synthesized by the human body. It is highly susceptible to degradation in presence of air, light, and moisture. Hence, encapsulation techniques are employed to provide better stability ... ...

Abstract	Ascorbic acid (Vitamin C) is an essential nutrient that cannot be synthesized by the human body. It is highly susceptible to degradation in presence of air, light, and moisture. Hence, encapsulation techniques are employed to provide better stability under adverse conditions. The present study used the nanoliposome technique because of its biocompatibility and controlled release efficiency. Nanoliposomes containing vitamin C (VC) were prepared by the thin‐layer dispersion technique followed by sonication at different phosphatidylcholine (PC) to stearic acid (SA) ratio, that is, 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50 of PC:SA. The effect of sonication and varying ratios of wall materials on liposomes were explored. The nanoliposomes were characterized based on the particle size, zeta potential, encapsulation efficiency (EE) and storage stability. The optimal VC‐loaded nanoliposomes were incorporated in starch films for studying the release profiles at different storage temperatures. The kinetics modeling was done for specific food samples (apple and beans) to simulate different pH effects. It was observed that sonication had a significant effect on the liposomal particle size. Nanoliposomes prepared without SA showed the highest EE (94.18 ± 1.5%) and storage stability. The storage study represents that VC loss was lowest in lyophilized SA‐free nanoliposomes for the analysis period. The release study showed notable differences in VC release profile for different pH conditions. A significant release was observed at 37°C and neutral pH. It was concluded that vitamin‐loaded SA‐free liposomes could effectively replace sterol‐based liposome preparation for food packaging applications. PRACTICAL APPLICATIONS: The activity of biodegradable film can be effectively modified incorporating encapsulated ascorbic acid rather than the unencapsulated form that is more susceptible to degradation. Liposomal technique was used to encapsulate the vitamin. As well, the packaging material must be examined for the possibility of nutrient release into the product. But, this release behavior is typically investigated in the presence of food simulants. On the contrary, any living system upon exposure to the active packaging will respond in a different way than the food simulant as a result of complex stimulation where several processes function simultaneously. So, this study was carried out for real food applications with the packaging of the cut fruits and vegetables being considered rather than food simulants. The goal of these methods is to increase the vitamin C content of the cut products deploying at room temperature and without the use of energy‐intensive cooling.
Keywords	air ; ambient temperature ; apples ; ascorbic acid ; biocompatibility ; biodegradability ; cooling ; encapsulation ; freeze drying ; humans ; pH ; particle size ; phosphatidylcholines ; sonication ; starch ; stearic acid ; storage quality ; zeta potential
Language	English
Dates of publication	2022-09
Publishing place	John Wiley & Sons, Inc.
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	752358-0
ISSN	0145-8876
ISSN	0145-8876
DOI	10.1111/jfpe.14075
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Article: Rheology of nano ZnO - Hydroxypropyl Methylcellulose (HPMC) based suspensions and structural properties of resulting films

Malik, Gulshan Kumar / Mitra, Jayeeta / Kaushal, Manish

Journal of food engineering. 2022 June 11,

2022

Abstract: Effect of polyethylene glycol (PEG) and ZnO nanoparticles concentration on rheological properties of the hydroxypropyl methylcellulose (HPMC) based film forming suspensions (FFS) and, on the structural properties of the resulting films were characterized. ...

Abstract	Effect of polyethylene glycol (PEG) and ZnO nanoparticles concentration on rheological properties of the hydroxypropyl methylcellulose (HPMC) based film forming suspensions (FFS) and, on the structural properties of the resulting films were characterized. Rheological properties of FFS were not significantly affected by PEG concentration and ZnO NPs incorporation. Intrinsic viscosity [η] of aqueous HPMC solution obtained from extrapolation of Huggins and Kraemer plot was 0.115–0.118 (L/g). Coating thickness calculated as a function of coating solution viscosity, concentration and draining time for strawberry coating was 1.26–1.49 μm. Tensile strength (TS) of HPMC film decreased while water vapour permeability (WVP) increased with increasing PEG concentration. Elongation at break (%E) increased up to 25% PEG concentration and decreased afterward. Incorporation of ZnO NPs improved the tensile strength and barrier properties of HPMC film. Relaxation percentage and stress decay rate increased with increasing plasticizer concentration while decreased with incorporation of ZnO NPs.
Keywords	methylcellulose ; permeability ; plasticizers ; polyethylene glycol ; rheology ; strawberries ; tensile strength ; viscosity ; water vapor
Language	English
Dates of publication	2022-0611
Publishing place	Elsevier Ltd
Document type	Article
Note	Pre-press version
ZDB-ID	622518-4
ISSN	0260-8774
ISSN	0260-8774
DOI	10.1016/j.jfoodeng.2022.111187
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Preparation and characterization of zinc oxide nanoparticle, its migration, and toxicity evaluation

Parida, Chinmayee / Malik, Gulshan Kumar / Mitra, Jayeeta

Journal of Food Processing and Preservation. 2022 Nov., v. 46, no. 11 p.e17064-

2022

Abstract: ZnO nanoparticles (ZnO‐NPs) are nanoscale representatives of ZnO, which is an approved food additive. ZnO‐NPs are used as fillers for food packaging, however, the migration of ZnO‐NPs from film to food is a real concern. The current study was oriented ... ...

Abstract	ZnO nanoparticles (ZnO‐NPs) are nanoscale representatives of ZnO, which is an approved food additive. ZnO‐NPs are used as fillers for food packaging, however, the migration of ZnO‐NPs from film to food is a real concern. The current study was oriented toward the migration of ZnO‐NPs from packaging material into food. ZnO‐NPs were synthesized in the lab with or without capping material and characterized using SEM and TEM, FTIR, and XRD to study morphology, functional group, and size of the nanoparticle, respectively. Rod‐shaped and flake‐shaped ZnO‐NPs were formed depending upon precursor. Bio‐nanocomposite films were prepared by incorporating these ZnO‐NPs into the gelatin matrix. The migration study was conducted using AAS considering variations in time, temperature, and composition. It was found that migration level increased with increasing concentration of ZnO‐NPs, temperature, and time. Concentration had the highest significance as compared to the other two parameters. Toxicity was also evaluated and it was found to be safe for human consumption. NOVELTY IMPACT STATEMENT: Quantification of migrated nanoparticles was done, with the variation in time, and temperature of storage along with the concentration of nanoparticles. A migration study was conducted from bio‐nanocomposite packaging film to the food instead of food simulants/buffer solutions. Toxicity evaluation of migrated nanoparticles was investigated.
Keywords	food additives ; gelatin ; humans ; nanocomposites ; nanoparticles ; storage temperature ; temporal variation ; toxicity ; zinc oxide
Language	English
Dates of publication	2022-11
Publishing place	John Wiley & Sons, Ltd
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	243448-9
ISSN	1745-4549 ; 0145-8892
ISSN (online)	1745-4549
ISSN	0145-8892
DOI	10.1111/jfpp.17064
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Article ; Online: Isolation and characterization of cellulose nanocrystals from Cucumis sativus peels.

Sai Prasanna, N / Mitra, Jayeeta

Carbohydrate polymers

2020 Volume 247, Page(s) 116706

Abstract: Cucumber (Cucumis sativus) peels waste being a potential cellulosic sources, were used for extracting cellulose nanocrystals (CNCs), and characterized in the present study. Firstly, the cucumber peels were purified chemically through acid, alkali, and ... ...

Abstract	Cucumber (Cucumis sativus) peels waste being a potential cellulosic sources, were used for extracting cellulose nanocrystals (CNCs), and characterized in the present study. Firstly, the cucumber peels were purified chemically through acid, alkali, and bleaching treatments for cellulose isolation. Later obtained cellulose was acid (60 wt% H
MeSH term(s)	Cellulose/chemistry ; Cucumis sativus/chemistry ; Hydrolysis ; Nanoparticles/chemistry ; Sonication ; Temperature ; Thermogravimetry ; X-Ray Diffraction
Chemical Substances	Cellulose (9004-34-6)
Language	English
Publishing date	2020-07-06
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2020.116706
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Article ; Online: Development of probiotic-loaded calcium alginate-maltodextrin microparticles based on electrohydrodynamic technique

Pandey, Sachchidanand / Premjit, Yashaswini / Khuntia, Anjali / Kadival, Amaresh / Mitra, Jayeeta

Powder Technology. 2023 Oct., v. 428 p.118808-

2023

Abstract: Maintaining the viability of probiotic bacteria in food products for intestinal delivery remains a challenge. Consequently, the objective of this study was to encapsulate Lactobacillus rhamnosus (NCDC 18) in calcium alginate–maltodextrin hydrogel systems ...

Abstract	Maintaining the viability of probiotic bacteria in food products for intestinal delivery remains a challenge. Consequently, the objective of this study was to encapsulate Lactobacillus rhamnosus (NCDC 18) in calcium alginate–maltodextrin hydrogel systems by combining electrospraying and freeze-drying techniques. The microparticles were produced using varying concentrations of sodium alginate (SA) (2, 3, and 4%) in conjunction with maltodextrin (MD) (0, 2, and 4%). A definitive screening design (DSD) was used to design experiments and explain the effect of independent variables (concentrations of SA, calcium chloride, and MD and electrospraying voltage) on the response variables: loss of viability, encapsulation efficiency, drying yield, Carr's index, and Hausner ratio. The obtained microparticles were characterized by employing Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR), and Differential Scanning Calorimetry (DSC). The addition of MD significantly increased encapsulation efficiency up to 75.19% and decreased viability loss up to 2.539 log CFU/mL in microparticles. The morphological analysis revealed the particle surface structure and variation in porosity in response to varying variables. The FTIR spectra confirmed that the addition of SA, MD, and probiotics caused synergistic changes in the functional bonding. The XRD analysis could further elucidate the interactions of SA with MD in the microcapsules. Our study could confirm that MD acted as a cryoprotectant and decreased the concavities and pores on the surface of the microparticles, thereby enhancing their probiotic-related properties.
Keywords	Fourier transform infrared spectroscopy ; Lactobacillus rhamnosus ; calcium ; calcium chloride ; calorimetry ; cryoprotectants ; electric potential difference ; electron microscopy ; electrospraying ; encapsulation ; freeze drying ; hydrogels ; intestines ; maltodextrins ; porosity ; probiotics ; sodium alginate ; viability ; Calcium alginate hydrogels ; Freeze-drying ; Microencapsulation ; Maltodextrin
Language	English
Dates of publication	2023-10
Publishing place	Elsevier B.V.
Document type	Article ; Online
ISSN	0032-5910
DOI	10.1016/j.powtec.2023.118808
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Article: Application of fuzzy sensory analysis to evaluate consumer acceptance of vacuum dried onion slices

Mitra, Jayeeta / Shrivastava, S. L. / Srinivasa Rao, P.

Journal of food processing and preservation. 2021 Dec., v. 45, no. 12

2021

Abstract: Consumer acceptability of vacuum dried (60 ± 2°C temperature and 6.66 kPa pressure) onion samples was tested applying the Fuzzy Reasoning approach on the sensory data. Culinary preparation using vacuum dried onion treated with 5% sodium chloride (NaCl) ... ...

Abstract	Consumer acceptability of vacuum dried (60 ± 2°C temperature and 6.66 kPa pressure) onion samples was tested applying the Fuzzy Reasoning approach on the sensory data. Culinary preparation using vacuum dried onion treated with 5% sodium chloride (NaCl) and 0.2% potassium metabisulfite (K₂S₂O₅) for 15 min and untreated onion was compared using fresh onion preparation based on sensory attributes viz., Color, flavor, taste, and mouthfeel. Panelists were asked to rate the samples in terms of each sensory attribute and the relative importance of each sensory attribute in the overall acceptability of the samples. The preference levels of individual attributes for a particular sample were assessed using “Not Satisfactory,” “Fair,” “Medium,” “Good,” and “Excellent.” While the contribution of a single quality factor in the overall selection process was categorized by “Not at all Important,” “Somewhat Important,” “Important,” “Highly Important,” and “Extremely Important” for the onion in general. Responses from the individuals were converted to fuzzy sets and relative weight was computed along with the importance of the quality aspects. All three samples were quite comparable; however, treated vacuum dried samples received the best response. PRACTICAL APPLICATIONS: The application of Fuzzy logic is an efficient way of handling linguistic data in an interpretable manner. Sensory analysis is highly relevant when any new product is being made and consumer perceptibility toward it needs to be judged. Fuzzy logic can be applied to analyze imprecise sensory data of the panellists to convert it into a measurable metric. Vacuum dried onion slices scored high in the test which supports its high consumer acceptance.
Keywords	color ; consumer acceptance ; flavor ; fuzzy logic ; mouthfeel ; onions ; potassium metabisulfite ; sensory evaluation ; sodium chloride ; taste ; temperature
Language	English
Dates of publication	2021-12
Publishing place	John Wiley & Sons, Ltd
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	243448-9
ISSN	1745-4549 ; 0145-8892
ISSN (online)	1745-4549
ISSN	0145-8892
DOI	10.1111/jfpp.16018
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