Browsing by Author "Duary R.K."

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    Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation
    (The Korean Society of Food Science and Technology, 2024) Gogoi P.; Manhot N.K.; Gautam G.; Duary R.K.
    Pickering based emulsion system are been gaining interest in active delivery of encapsulated molecules in food system. In the present study, cellulose nanoparticles (CNPs) were isolated from food waste (banana peel) using acid hydrolysis followed by high-intensity ultrasonication. The complex colloidal nanoparticles (CNPSPH) were fabricated using hydrogen bonding and electrostatic interactions between cellulose nanoparticles and soy protein hydrolysates. With 400�W power level for 30�min, size of 53.11 � 1.45�nm with polydispersity index of 0.21 � 0.21 and Zeta potential of ? 34.33 � 0.77 were noted for generated CNPs. The three-phase contact angle (o/w) of CNPSPH at a mass ratio of 1:1 CNPs to SPHs (CNPSPH 1:1) was approximately 89.07�, indicating as effective Pickering emulsifiers. Furthermore, the stability of the Pickering emulsion stabilised by CNPSPH complex was investigated under various pH and temperature conditions. The findings will provide solution in development of nanocellulose-soy protein complex particles for a stabilized Pickering emulsion formation. � The Korean Society of Food Science and Technology 2023.
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    Impact of chickpea aquafaba-based emulsion on the physicochemical, nutritional, rheological and structural characteristics of little millet (Panicum sumatrense Roth.) flour cake
    (Royal Society of Chemistry, 2024) Madhavi B.; Asaithambi N.; Kumar A.; Maiti P.; Chandra Rai D.; Duary R.K.
    Recent patterns in food consumption indicate that consumers have a strong desire for vegan, gluten-free, and healthy diets. This study investigates the utility of chickpea aquafaba and little millet flour (LMF) as alternatives to egg and refined flour, respectively, for developing egg-free and gluten-free cake recipes. The cake and batter were analyzed for their physicochemical, structural, sensorial, rheological and textural properties, with a shelf-life study conducted over a period of 12 days (30 � 2 �C). The batter's density (1.13 � 0.01 g cm?3) and viscosity (15796.7 � 0.09 cp) increased with the addition of LMF, and the batter predominantly exhibited an elastic behavior with G? > G?? for all cake formulations. These characteristic changes in cake batter caused the cake's weight to increase (by 10%) while causing its height, baking loss, volume, specific volume and symmetry index to decrease. The textural characteristics showed that adding LMF to cakes enhanced the hardness (145.00 � 9.45 N) and firmness (19.36 � 2.12 N) and decreased their cohesion, chewiness, gumminess, springiness and resilience. The image analysis showed more uniform bubble distribution in wheat flour (WF) cake than in LMF cakes, and an increase in LMF content resulted in a drop in cell circularity. The microbial degradation of cakes was observed from the 6th day of storage. LMF cake samples exhibited good texture and physical and sensory attributes comparable to those of the WF cake sample. Therefore, the study demonstrated the potential use of alternative ingredients, such as LMF and aquafaba emulsion, in the production of egg-free and gluten-free cakes. These ingredients could facilitate the scaling up of sustainable production practices for baked goods in the future. � 2025 RSC.
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    Nanoadditives in food products
    (Elsevier, 2024) Singh S.; Butti P.; Poludasu R.M.; Singh K.A.; Patra F.; Duary R.K.
    Nanotechnology has revolutionized various areas and/or fields including agriculture, food, and medicine, since its invention with the application and development of systems with novel properties along with components and structural arrangements. In the food industry, nanotechnology has offered exceptional solution in the areas of food development and processing of functional foods, quality, and safety monitoring of foods, food packaging, and shelf-life extension of food products. Nanoadditives are materials available at nanoscales levels, where nanosized bioactive compounds are entrapped in nanocarriers which are added to foods and packaging systems to exert various activities. Unique characteristics of the nanoadditives are beneficial to enhance the nutritional value of the foods, sensory properties, and absorption of components into the body. Nanoadditives that are currently available for application in foods are vitamins, antioxidants, colors, flavors, preservatives, etc. The application of these nanoadditives in foods has to be thoroughly regulated before being released into the market as there are several concerns over use of nanomaterials or nanoparticles fractions and their impacts on human health and environment. � 2025 Elsevier Inc. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
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    Optimization of water chestnut (Trapa bispinosa) starch, fructo-oligosaccharide and inulin concentrations for low-fat flavoured yogurt consisting of a probiotic Lacticaseibacillus rhamnosus strain
    (Royal Society of Chemistry, 2024) Borah S.; Kakoty T.; Borah P.K.; Mahnot N.K.; Seth D.; Patra F.; Duary R.K.
    Water chestnut (Trapa bispinosa) starch has technical and functional qualities that are mostly comparable to those of traditional sources. In this study, low-fat flavoured probiotic yogurt was prepared with the addition of Lacticaseibacillus rhamnosus (ATCC 7469), mango pulp and water chestnut starch as a fat replacer as well as a biothickener. A central composite face centered experimental design (CCFD) optimization study was carried out using different combinations of fat (0.5-1.5%), starch (1.0-3.0%), fructo-oligosaccharides (0.5-1.5%) and inulin (0.5-1.5%). L. rhamnosus exhibited resistance to simulated gastric fluid, intestinal fluid and hydrogen peroxide, along with good cell surface hydrophobicity and antimicrobial properties against Escherichia coli, Bacillus subtilis, Salmonella typhimurium and Staphylococcus aureus. Water chestnut starch was found to have a characteristic A-type crystalline pattern with 28% crystallinity, and it was smooth with oval to irregular in shape. The proximate, texture, color, and sensory properties and the viability of L. rhamnosus in yogurt did not vary significantly during a 15 day storage period. Thus, the starch from water chestnuts can be explored as a possible fat substitute for formulating low-calorie food products. � 2024 RSC.
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    Study on curcumin fortification to improve the physicochemical properties and anti-oxidative potentialities of butteroil (ghee)
    (Elsevier B.V., 2024) Meena S.; Raj A.; Meena J.; Reddy B.K.; Rai D.C.; Duary R.K.; Singh G.P.
    The potentiality of curcumin supplementation (3 mg Kg-1 bw d-1) to address various health-related issues has expanded study areas. In the present study, the prepared butter oil was supplemented with curcumin at different levels ranging from 0.1 % to 0.4 %. The water activity of curcumin-supplemented butter oil ranged between 0.50 - 0.59. The amount of total free fatty acids decreased on curcumin supplementation. The curcumin solubility in fat ranged from 59.26 % to 98.13 %. The antioxidant activity (DPPH inhibition) of the 0.4 % curcumin supplementation was marked to be high i.e. 72.91 � 2.43 % in comparison with the other samples. The prepared samples showed the Total Phenolic Content (TPC) ranging between 0.35�0.38 mg GAE g-1 and the highest was observed in the 0.4 % of curcumin supplemented sample respectively. The highest colour value (L* value � 44.82) was observed for the highly curcumin-supplemented sample (0.4 %). The melting point of the fat rose with a subsequent increase in the level of curcumin concentration in the samples. The standard plate count (SPC) was in the range of 11 � 40 CFU mL-1 while coliform count was absent in all the samples. Fourier Transform Infrared Spectroscopy confirmed the presence of functional groups of both butteroil and curcumin. The thermal analysis using Differential Scanning Calorimetry (DSC) observed several endothermic and exothermic peaks due to the complicated composition and structure of molecules. � 2024 Elsevier B.V.