Peer Reviewed Journal Articles (Inter.) (B&N)

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Browsing Peer Reviewed Journal Articles (Inter.) (B&N) by Author "Anas, K.K."

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    Chitosan – Whey protein as efficient delivery system for squalene: Characterization and functional food application
    (Elsevier, 2019) Kumar Lekshmi, R.G.; Rahima, M.; Chatterjee, N.S.; Tejpal, C.S.; Anas, K.K.; Vishnu, K.V.; Sarika, K.; Asha, K.K.; Anandan, R.; Suseela, Mathew
    Squalene, a triterpenoid compound possessing excellent bioactivities, is not being utilized as a functional food ingredient due to its high susceptibility to oxidation. In the present study, the feasibility of chitosan-whey protein as an efficient wall material for squalene encapsulation using spray drying technique was attempted for functional food applications. The encapsulation efficiency of the squalene powder was found to be 75.4 ± 0.22% whereas other physico-chemical properties such as moisture content, flowability, solubility, peroxide value, etc. have shown satisfactory results. The thermogravimetric analysis showed that chitosan-whey protein was able to retain the thermal stability of squalene up to a temperature of 422 °C. Furthermore, the functional food application of the encapsulated squalene in a bakery product (cake) exhibited significantly (p b 0.05) better properties in terms of oxidative stability, sensory attributes than that of cake with pure squalene and control treatment. Hence, it can be concluded that emulsification of squalene in chitosan-whey protein and its subsequent encapsulation by spray drying can be a potential process to produce oxidatively stable encapsulates for the development of functional foods.
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    Chitosan – whey protein as efficient delivery system for squalene: characterization and functional food application
    (Elsevier, 2019) Lekshmi, R.G.K.; Rahima, M.; Chatterjee, N.S.; Tejpal, C.S.; Anas, K.K.; Vishnu, K.V.; Sarika, K.; Asha, K.K.; Anandan, R.; Mathew, S.
    Squalene, a triterpenoid compound possessing excellent bioactivities, is not being utilized as a functional food ingredient due to its high susceptibility to oxidation. In the present study, the feasibility of chitosan-whey protein as an efficient wall material for squalene encapsulation using spray drying technique was attempted for functional food applications. The encapsulation efficiency of the squalene powder was found to be 75.4 ± 0.22% whereas other physico-chemical properties such as moisture content, flowability, solubility, peroxide value, etc. have shown satisfactory results. The thermogravimetric analysis showed that chitosan-whey protein was able to retain the thermal stability of squalene up to a temperature of 422 °C. Furthermore, the functional food application of the encapsulated squalene in a bakery product (cake) exhibited significantly (p b 0.05) better properties in terms of oxidative stability, sensory attributes than that of cake with pure squalene and control treatment. Hence, it can be concluded that emulsification of squalene in chitosan-whey protein and its subsequent encapsulation by spray drying can be a potential process to produce oxidatively stable encapsulates for the development of functional foods
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    Chitosan: whey protein isolate: an effective emulsifier for stabilization of squalene based emulsions
    (Springer, 2019) Kumar, L.R.G.; Anas, K.K.; Tejpal, C.S.; Chatterjee, N.S.; Vishnu, V.K.; Asha, K.K.; Anandan, R.; Mathew, S.
    Chitosan, a biocompatible functional polysaccharide, often in conjunction with proteins is being employed as efficient food delivery systems assuring better stability and release properties.In the present study, the formulation of a stable squalenein- water emulsion was attempted using chitosan-whey protein isolate complex as the wall material. Six different treatments (A–F) of biopolymers were prepared by varying the pH (4.5 and 5.5) and chitosan concentration (0.25, 0.5 and 1%), whereas the concentration of whey protein isolate was kept constant (10%). Emulsions were prepared by high speed homogenization after addition of squalene at the rate of 30% of the total wall material weight (w/w). Emulsions prepared using 1% chitosan, 10% whey protein isolate at pH 5.5 (Treatment F) was found to be significantly stable (p < 0.05) with an emulsion stability index of 97.05 ± 0.10%, lowest particle size and highest zeta potential. Rheological analysis revealed that treatment F had the highest viscosity along with the highest consistency coefficient (K) value of 5.85 ± 0.01. The findings of the study showed that a stable complex prepared by 1% chitosan and 10% whey protein isolate at 5.5 pH can be utilized as a stable mixed delivery system for biologically sensitive lipophilic compounds.
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    Proximate composition and Ω -3 fatty acid profiling of two deep sea fish species collected from Indian coasts
    (2018) Jayarani, R.; Vijayan, D.K.; Anas, K.K.; Mathew, S.; Ravishankar, C.N.; Anandan, R.
    Worldwide attention in the utilization of deep-sea fishes for human consumption has increased considerably in recent years because of its economic impact on production of food and feed formulations. The rationale of the current study was to examine the biochemical composition of two deep-sea fishes (Lophius piscatorius and Kathetostoma averruncus) available in Indian EEZ with respect to the concentrations of protein, lipids, and ω-3 fatty acids, which are essentially required for human healthcare. The results presented in this study demonstrated that deep-sea fishes of Indian EEZ with increased levels of macro and micronutrients of human healthcare and, therefore, may represent a potential resource for commercial food industrial applications. The fish species and their nutritional status, especially fatty acid composition are explicated here. The study shows that L. piscatorius contained 73.83±0.25% moisture which was comparable to that of K. averruncus (76.75±0.61%); the crude fat and protein content were also in a substantial amount in both of the species. The studied deep-sea fish species are a rich source of ω-3 PUFA, contained about 5.89±0.3 and 6.66±0.4 grams of EPA and 11.2±0.9 and 12.5±1.0 grams of DHA in Kathetostoma averruncus and Lophius piscatorius respectively.