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Article: Spray‐process optimization for the encapsulation of probiotic Lactobacillus acidophilus ATCC 11975 in a ternary wall matrix

Mohapatra, Asutosh / Sahu, Jatindra K.

Journal of food processing and preservation. 2021 Oct., v. 45, no. 10

2021

Abstract: The inlet air temperature and feed flow rate of a spray drying process were optimized for encapsulation of Lactobacillus acidophilus ATCC 11975 using a ternary wall matrix of skim milk powder, maltodextrin, and cellulose acetate phthalate. The combined ... ...

Abstract	The inlet air temperature and feed flow rate of a spray drying process were optimized for encapsulation of Lactobacillus acidophilus ATCC 11975 using a ternary wall matrix of skim milk powder, maltodextrin, and cellulose acetate phthalate. The combined effect of inlet air temperature (140, 150, and 160℃) and feed flow rate (2.0, 2.5, and 3.0 ml/min) was studied on the encapsulation efficiency (EE), survival rate (SR), moisture content (MC), recovery yield (RY), and water activity (aw) by creating response surface plots in a full factorial design. A significant (p < .05) decrease in EE, SR, MC and aw, and increase in RY values of the powder were noticed by increasing the temperature and decreasing the feed rate. The optimum conditions to produce maximally viable probiotic powder were 145℃ and 2 ml/min. The shape of the particles was spherical. Thermal characterization revealed a better storage stability with a low inactivation rate. PRACTICAL APPLICATIONS: Achieving a higher survival rate of probiotics to confer adequate health benefits to human gut is the prime concern of this research which was successfully achieved by optimizing the spray drying parameters. This manuscript details the potential application of a ternary wall matrix composite consisting of skim milk powder, maltodextrin, and cellulose acetate phthalate to successfully encapsulate the probiotic strain of Lactobacillus acidophilus, with improved encapsulation properties. The study will help towards formulating a novel dairy‐based probiotic food with enhanced gut microbiota by generating the necessary background data required.
Keywords	Lactobacillus acidophilus ; air temperature ; cellulose acetate ; digestive system ; dried skim milk ; encapsulation ; humans ; intestinal microorganisms ; maltodextrins ; phthalates ; probiotics ; storage quality ; survival rate ; thermal properties ; water activity ; water content
Language	English
Dates of publication	2021-10
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.15860
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Lipid characterization of black soybean (Glycine max [L.] Merrill) seeds using GC‐MS/HS fingerprinting

Kumar, Ankur / Sahu, Jatindra K. / Naik, Satyanarayan / Suhas

Journal of Food Processing and Preservation. 2022 Nov., v. 46, no. 11 p.e17092-

2022

Abstract: The present study was to characterize the lipid profile of five black soybean (BS) produced in Indo‐Himalayan regions. Among seven fatty acids (FAs), methyl linoleate and cis‐9‐oleic acid methyl ester were maximum. Unsaturated/saturated fatty acid ratio ... ...

Abstract	The present study was to characterize the lipid profile of five black soybean (BS) produced in Indo‐Himalayan regions. Among seven fatty acids (FAs), methyl linoleate and cis‐9‐oleic acid methyl ester were maximum. Unsaturated/saturated fatty acid ratio was highest (6.10%) in BSALB (big spherical shape seed). Unsaponifiable matters and tocopherols were also higher (3.09% and 1305 μg/kg, respectively) in BSALB, while β‐carotene was improved in BSALS (small oval‐shaped seed). Flavor analysis reported 46 compounds in the oil, which were maximum in BSALS. There was significant difference (p < 0.02) in the flavor components. Crop cycle temperature is inversely correlated with major lipid constituents. The results suggest that the BS seeds produced comparatively in high‐altitude regions retain the maximum lipid antioxidants and flavor compounds. Presence of these phytoconstituents may be explored to utilize black soybean in flavor and nutraceutical industries to boost the application of this underutilized crop.
Keywords	Glycine max ; altitude ; chemical constituents of plants ; dietary supplements ; fatty acid composition ; flavor ; lipids ; oils ; soybeans ; temperature ; tocopherols
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.17092
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: Implications for testing methods

Bareen, Mohammed A. / Joshi, Sukirti / Sahu, Jatindra K. / Prakash, Sangeeta / Bhandari, Bhesh

Elsevier Ltd Food Research International. 2023 May, v. 167 p.112661-

2023

Abstract: The primary additive manufacturing (AM) technique for all high-viscosity food composites is extrusion-based. Therefore, understanding the impact of process parameters involved is crucial in fulfilling the demand characteristics of the printed constructs. ...

Abstract	The primary additive manufacturing (AM) technique for all high-viscosity food composites is extrusion-based. Therefore, understanding the impact of process parameters involved is crucial in fulfilling the demand characteristics of the printed constructs. In this regard, a correlation between print accuracy and critical 3D printing (3DP) process variables as a strategy for expediting the selection of 3D printable food inks has the most potential for success. This paper studies the effectiveness of using heat-acid coagulated milk semisolids and polyol matrix as 3D printable food ink for high-quality prints. The study focused on the critical material properties and conducted rheological characterization and particle size distribution analysis. The study obtained the effective range of printing parameters for various process variables using a mathematical model that employed finite element analysis (FEA) to define the flow field characteristics. The dimensional accuracy of the printed constructs under different process variables was determined by utilizing image processing methods. A multi-objective optimization was carried out using the desirability function method to obtain the key correlations between the process parameters for the best-printed construct.
Keywords	finite element analysis ; food research ; heat ; mathematical models ; milk ; particle size distribution ; polyols ; rheological properties ; Food matrix ; Image analysis ; Finite element method ; Multi-objective optimization
Language	English
Dates of publication	2023-05
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.112661
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Monitoring the lipid oxidation and fatty acid profile of oil using algorithm-assisted surface-enhanced Raman spectroscopy

Nagpal, Tanya / Yadav, Vikas / Khare, Sunil K. / Siddhanta, Soumik / Sahu, Jatindra K.

Food Chemistry. 2023 Dec., v. 428 p.136746-

2023

Abstract: Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) ...

Abstract	Deep-fat frying of food develops lipid oxidation products that deteriorate oil and pose a health risk. This necessitates the development of a rapid and accurate oil quality and safety detection technique. Herein, surface-enhanced Raman spectroscopy (SERS) and sophisticated chemometric techniques were used for rapid and label-free determination of peroxide value (PV) and fatty acid composition of oil in-situ. In the study, plasmon-tuned and biocompatible Ag@Au core–shell nanoparticle-based SERS substrates were used to obtain optimum enhancement despite matrix interference to efficiently detect the oil components. The potent combination of SERS and the Artificial Neural Network (ANN) method could determine the fatty acid profile and PV with upto 99% accuracy. Moreover, the SERS-ANN method could quantify the low level of trans fats, i.e., < 2%, with 97% accuracy. Therefore, the developed algorithm-assisted SERS system enabled the sleek and rapid monitoring and on-site detection of oil oxidation.
Keywords	Raman spectroscopy ; chemometrics ; fatty acid composition ; food chemistry ; lipid peroxidation ; neural networks ; oils ; oxidation ; peroxide value ; risk ; Surface-enhanced Raman spectroscopy ; Edible oil ; Lipid oxidation ; Principal component analysis ; Artificial neural network
Language	English
Dates of publication	2023-12
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2023.136746
Database	NAL-Catalogue (AGRICOLA)

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Article: High intensity ultrasound (HIU)-induced functionalization of foxtail millet protein and its fractions

Sharma, Nitya / Sahu, Jatindra K / Choudhary, Ankur / Meenu, Maninder / Bansal, Vasudha

Food hydrocolloids. 2023 Jan., v. 134

2023

Abstract: Foxtail millet protein constitutes the second most important component and has remarkable essential acid composition. Out of which prolamin and glutelin forms the major portion of this protein. In the present study, foxtail millet protein was obtained ... ...

Abstract	Foxtail millet protein constitutes the second most important component and has remarkable essential acid composition. Out of which prolamin and glutelin forms the major portion of this protein. In the present study, foxtail millet protein was obtained with a recovery yield of 70.79%, and prolamin and glutelin fractions constituted 31.10 and 34.69% of total protein. The objective of this study was to efficiently modulate the protein properties using high-intensity ultrasound (HIU) (amplitude = 5 and 10%; duration = 5, 10 and 20 min). Here, a significant (p < 0.05) alteration in the structural, physicochemical and functional properties (FTIR spectra, solubility, particle size, zeta potential, surface hydrophobicity, emulsifying properties, foaming properties and thermal denaturation) was achieved with HIU processing in foxtail millet protein concentrates, prolamin and glutelin fractions. The findings revealed that protein characteristics were different from prolamin and glutelin, and also that the protein, prolamin and glutelin samples treated at higher HIU intensities possessed improved properties, as compared to the ones left untreated or treated at lower HIU intensities. The results indicated that HIU processing of protein and its fractions can be used to functionalize foxtail millet protein. Functionalizing protein and its fractions from foxtail millets can enhance its potential as a plant protein source. This would pave a way for further utilization of millets as a sustainable and cheap source of protein in food and feed industries.
Keywords	Setaria italica ; denaturation ; glutelins ; hydrocolloids ; hydrophobicity ; particle size ; prolamins ; protein content ; protein sources ; solubility ; ultrasonics ; zeta potential
Language	English
Dates of publication	2023-01
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2022.108083
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Ultrasound‐assisted extraction of bioactive compounds from giloy (Tinospora cordifolia) stem: Quantitative process optimization and bioactives analysis

Kumar, Nitin / Kumar, Gaurav / Prabhakar, Pramod K / Sahu, Jatindra K / Naik, Satyanarayan

Journal of Food Process Engineering. 2023 June, v. 46, no. 6 p.e14259-

2023

Abstract: Giloy (Tinospora cordifolia), a medicinal herb, contains several bioactives having immunomodulatory properties and various health benefits. In this study, giloy stem extract was derived using ultrasound process followed by screening of secondary ... ...

Abstract	Giloy (Tinospora cordifolia), a medicinal herb, contains several bioactives having immunomodulatory properties and various health benefits. In this study, giloy stem extract was derived using ultrasound process followed by screening of secondary metabolites and bioactives. Box–Behnken design coupled with RSM was employed for the optimization of yield, total phenolic content and antioxidant activity of GSE with respect to solvent‐to‐solid (SS) ratio, sonication time (ST), and ultrasound amplitude (UA). The UA, ST and their interaction effects had significantly influenced the green extract yield and quality. The optimum extractions conditions were found to be 30% (UA), 10:1 (SS ratio), and 30 min (ST). The optimum responses were obtained as follows: extract yield: 9.614 ± 0.015%, TPC: 100.04 ± 0.133 (mg GAE/100 g extract), and DPPH % inhibition: 78.8523 ± 0.399%. Screening of optimized extract through HR‐LCMS‐QTOF reported the presence of major polyphenols such as malic acid, catechin, and quercitrin with a match factor of 99.23%, 98.65%, and 90.58%, respectively. PRACTICAL APPLICATIONS: Giloy (T. cordifolia) is a potential source of bioactive compounds with significant medicinal properties and chemical stability. Recent trends suggest paradigm shift toward research and development of active food from the herbal plant for special purposes such as supplements, functional food, nutraceuticals, or medicine. Thus, non‐thermal extraction and characterization of extract for screening along with higher retention of bioactive from herbal plants such as giloy and its utilization becomes a crucial part of any industry. In this regard, the present study on ultrasound extraction is the way ahead due to high bioactive retention and the cost implications of the process.
Keywords	Tinospora cordifolia ; antioxidant activity ; bioactive compounds ; catechin ; dietary supplements ; experimental design ; functional foods ; industry ; malic acid ; medicinal plants ; medicine ; polyphenols ; quercitrin ; research and development ; secondary metabolites ; sonication ; stem extracts ; ultrasonic treatment ; ultrasonics
Language	English
Dates of publication	2023-06
Publishing place	John Wiley & Sons, Inc.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	752358-0
ISSN	0145-8876
ISSN	0145-8876
DOI	10.1111/jfpe.14259
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Applications of light emitting diodes and their mechanism for food preservation

Ramesh, Tamanna / Hariram, Upasana / Srimagal, A. / Sahu, Jatindra K.

Journal of Food Safety. 2023 June, v. 43, no. 3 p.e13040-

2023

Abstract: In the food sector, light emitting diodes (LEDs) have a wide range of uses, including improving food production, extending the shelf life of perishables, and—most importantly—improving food safety. LEDs are semiconductor devices that, depending on the ... ...

Abstract	In the food sector, light emitting diodes (LEDs) have a wide range of uses, including improving food production, extending the shelf life of perishables, and—most importantly—improving food safety. LEDs are semiconductor devices that, depending on the kind of conductors they are built of, emit light by electroluminescence across a range of wavelength spectrums. Compared to conventional light sources (ultraviolet [UV] light), LEDs are more energy‐efficient, eco‐friendly and have a lesser environmental impact. Moreover, LEDs have relatively lower warm up time and heat emissions, higher life expectancy and no mercury deposits compared to UV light. This article provides a comprehensive review of the food safety applications of LED showcasing its potential in microbial inactivation of clear, liquid food products as a potential alternative to traditional UV‐light technology. Optical properties (cloudiness, penetration depth of light) of the foods and geometrical design of the LED treatment chamber (distance from light source and intensity, wavelength of the light) play a key role in maximizing LED's efficacy for microbial inactivation. Additionally, a combination of wavelengths and photosensitizing compounds have proven to be synergistic in the application of this technology. There is a need for further research on the effect of LEDs on the safety and quality attributes of food and beverage products to continue with the feasibility assessment required to determine its potential at industrial scale.
Keywords	beverages ; electrochemiluminescence ; energy efficiency ; environmental impact ; food industry ; food preservation ; food production ; food safety ; heat ; liquids ; longevity ; mercury ; semiconductors ; shelf life ; ultraviolet radiation ; wavelengths
Language	English
Dates of publication	2023-06
Publishing place	John Wiley & Sons, Inc.
Document type	Article ; Online
Note	REVIEW
ZDB-ID	756159-3
ISSN	1745-4565 ; 0149-6085
ISSN (online)	1745-4565
ISSN	0149-6085
DOI	10.1111/jfs.13040
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Vitamin B12: Strategies for enhanced production, fortified functional food products and health benefits

Raju Kumar / Singh, Umesh / Tiwari, Abhay / Tiwari, Pooja / Sahu, Jatindra K. / Sharma, Satyawati

Process Biochemistry. 20232023 Apr. 08, Feb. 08, v. 127 p.44-55

2023

Abstract: Vitamin B₁₂ is an essential micronutrient that controls many biological functions such as the production of red blood cells (RBCs), DNA synthesis, functioning of nervous system and maintaining the structural integrity of chromosomes. Vitamin B₁₂ ... ...

Abstract	Vitamin B₁₂ is an essential micronutrient that controls many biological functions such as the production of red blood cells (RBCs), DNA synthesis, functioning of nervous system and maintaining the structural integrity of chromosomes. Vitamin B₁₂ deficiency is more prevalent in vegans and being water-soluble, maintaining its adequate levels in the body is a challenging task. Consumption of vitamin B₁₂ fortified functional foods is an effective strategy to minimize its deficiency in human beings, particularly in vegans. Industrial production of vitamin B₁₂ is primarily carried out through microbial fermentation since its production is confined only to bacteria and archaea. Recent advances in metabolic engineering have enabled to engineer microbes with strong promoters, expression vectors, and gene amplification that have transformed microbes into efficient microbial cell factories for the production of vitamin B₁₂. Fermentation process optimization including substrate optimization, precursor supplementation, controlled oxygenation and identifying growth limiting factors have further enabled to adopt effective strategies to enhance its yield. In this review, a comprehensive information on the recent advancements in studies on microbial production, synthesis pathways and absorption mechanism of vitamin B₁₂ along with therapeutic health benefits are highlighted.
Keywords	DNA replication ; absorption ; blood ; fermentation ; functional foods ; gene amplification ; humans ; nervous system ; therapeutics ; vitamin B12 ; water solubility ; Metabolic engineering ; Functional food ; Health benefits ; IF: ; Cbl: ; CNCbl: ; AdCbl: ; OHCbl: ; MeCbl: ; ALA: ; DMB: ; UPG III: ; CUBN: ; TC-II: ; COVID-19
Language	English
Dates of publication	2023-0208
Size	p. 44-55.
Publishing place	Elsevier Ltd
Document type	Article ; Online
ISSN	1359-5113
DOI	10.1016/j.procbio.2023.02.002
Database	NAL-Catalogue (AGRICOLA)

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Article: Multivariate analysis of chemometric based aroma dynamics in small cardamom (

Mishra, Sushreesmita / Sanwal, Nikita / Sharma, Nitya / Sahu, Jatindra K

Journal of food science and technology

2022 Volume 59, Issue 12, Page(s) 4761–4771

Abstract: The aroma compositions and essential oil contents extracted from small cardamom (: Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05560-8. ...

Abstract	The aroma compositions and essential oil contents extracted from small cardamom ( Supplementary information: The online version contains supplementary material available at 10.1007/s13197-022-05560-8.
Language	English
Publishing date	2022-08-16
Publishing country	India
Document type	Journal Article
ZDB-ID	242498-8
ISSN	0975-8402 ; 0022-1155
ISSN (online)	0975-8402
ISSN	0022-1155
DOI	10.1007/s13197-022-05560-8
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: Implications for testing methods.

Bareen, Mohammed A / Joshi, Sukirti / Sahu, Jatindra K / Prakash, Sangeeta / Bhandari, Bhesh

Food research international (Ottawa, Ont.)

2023 Volume 167, Page(s) 112661

Abstract	The primary additive manufacturing (AM) technique for all high-viscosity food composites is extrusion-based. Therefore, understanding the impact of process parameters involved is crucial in fulfilling the demand characteristics of the printed constructs. In this regard, a correlation between print accuracy and critical 3D printing (3DP) process variables as a strategy for expediting the selection of 3D printable food inks has the most potential for success. This paper studies the effectiveness of using heat-acid coagulated milk semisolids and polyol matrix as 3D printable food ink for high-quality prints. The study focused on the critical material properties and conducted rheological characterization and particle size distribution analysis. The study obtained the effective range of printing parameters for various process variables using a mathematical model that employed finite element analysis (FEA) to define the flow field characteristics. The dimensional accuracy of the printed constructs under different process variables was determined by utilizing image processing methods. A multi-objective optimization was carried out using the desirability function method to obtain the key correlations between the process parameters for the best-printed construct.
MeSH term(s)	Animals ; Hot Temperature ; Milk ; Polymers ; Printing, Three-Dimensional
Chemical Substances	Polymers ; polyol
Language	English
Publishing date	2023-03-09
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.112661
Database	MEDical Literature Analysis and Retrieval System OnLINE

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