Biochemistry & Nutrition

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Browsing Biochemistry & Nutrition by Author "Anas, K. K."

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    Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive
    (Springer, 2021) R. G. Kumar, Lekshmi; Sanath Kumar, H.; Tejpal, C. S.; Anas, K. K.; Nayak, B. B.; Sarika, K.; Greeshma, S. S.; Chatterjee, N. S.; Mathew, Suseela; Ravishankar, C. N.
    Squalene, a triterpenoid compound is proven to possess immense bioactivities by virtue of its high antioxidant activity. The present study was designed to investigate the quality attributes of muffins as influenced by addition of encapsulated squalene. Nutritional analysis showed that calorific value of prepared muffins has ranged from 480.78 ± 0.10 to 501.61 ± 0.38 kcal. Baking loss was lowest in case of muffins prepared with encapsulated squalene with its crumb region recorded higher moisture content. Color kinetics study indicated that browning index (BI) was higher in crust portion of encapsulated squalene enriched muffins. Scanning electron micrographs showing that muffins with encapsulated squalene had stronger structural organization. This was further supported by the textural studies showed that the muffins with encapsulated squalene was cohesive, springier and chewy with less gumminess and stiffness indicating their efficacy in improving the textural quality. Oxidative stability and microbiological quality were also high in squalene enriched foods suggesting that squalene might have some antimicrobial effects. Outcome of the study indicated that encapsulated squalene can be very well utilised as a functional food ingredient in ready -to-eat functional foods.
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    In-vitro release Properties of Squalene Stabilized by Chitosan-whey Protein isolate
    (Society of Fisheries Technologists (India), 2020) R. G. Kumar, Lekshmi; Sanath Kumar, H.; Anas, K. K.; Tejpal, C. S.; Chatterjee, N. S.; Nayak, B. B.; Mathew, Suseela; Ravishankar, C. N.
    The present study was carried out to investigate the in-vitro release characteristics of encapsulated squalene as affected by the wall material composition. Squalene was encapsulated with chitosanwhey protein isolate as the wall material. The encapsulation efficiency of the spray dried powder was found to be 75.40 ± 0.22%. The in-vitro release profile of microcapsules indicated maximum release of squalene at the 4th h of digestion (intestinal phase). Particle size analysis showed that with the exception in 3rd h, the size of the digested emulsions exhibited a decreasing trend. Zeta potential values also exhibited a decreasing trend after the 1st h of digestion. The results of the study showed that chitosan-whey protein isolate can be very well utilised as a wall material for lipophilic compounds as it confers the final product a higher encapsulation efficiency and aids in the release of about 59.17% of squalene from the encapsulated preparation.
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    Thiamine and Pyridoxine loaded Vanillic acid Grafted Chitosan: A Functional Food ingredient to mitigate swimming induced Oxidative stress in Animal model
    (Society of Fisheries Technologists (India), 2021) Tejpal, C. S.; Elavarasan, K.; Lekshmi, R. G. K.; Chatterjee, N. S.; Anuj, K.; Anas, K. K.; Devi, H. M.; Sanal, E.; Anandan, R.; Mathew, S.
    The study was conducted to evaluate the biofunctional properties of thiamine and pyridoxineloaded vanillic acid grafted-chitosan (TPVGC) to perform as an oxidative stress mitigating agent. The antioxidant properties of TPVGC assessed in terms of DPPH and ferric reducing antioxidant power (FRAP) assay indicated that the bioactivities are mainly dose dependent. Further, the metabolic enzyme associated beneficial properties of TPVGC were assessed in an animal model through swimming induced stress. Animals were randomly distributed into four experimental groups and fed with TPVGC at 0, 0.8, 1.6 and 2.4% in the diet for a period of 45 days. During the experimental period, the animals were exposed to swimming exercise for 50 min daily. Average swimming-time and antifatigue activity revealed that the animals fed with graded level of TPVGC enhanced stamina and swimming activity. Control group fed without TPVGC were lethargic after 30 min of swimming. Metabolic responses were assessed in terms of lactate dehydrogenase (LDH), malate dehydrogenase (MDH), catalase, superoxide dismutase (SOD) and acetylcholine esterase (AChE) activity. LDH, MDH, catalase and SOD activities of treatment group showed significant (p<0.05) reduction compared to control. However, a reverse trend was observed for AChE activity. This was further supported by the results of Principal Component Analysis (PCA) which indicates the major variables Thiamine and Pyridoxine loaded Vanillic acid Grafted Chitosan: A Functional Food ingredient to mitigate swimming induced Oxidative stress in Animal model C. S. Tejpal1*, K. Elavarasan1, R. G. K. Lekshmi1, N. S. Chatterjee1, K. Anuj1, K. K. Anas, H. M. Devi, E. Sanal2, R. Anandan1 and S. Mathew1 1 ICAR-Central Institute of Fisheries Technology, Willingdon Island, Cochin - 682 029, India 2 ICAR-Central Marine Fisheries Research Institute, Cochin - 682 018, India contributed to variation in case of individual tissue samples. Based on the results, it is inferred that the supplementation of TPVGC has stress mitigation role along with enhanced stamina during the swimming exercise. It is hence surmised that TPVGC can function as a potential nutraceutical due to its proven functional properties notably faster stress recovery and stamina boost, which has prospective applications in human healthcare/livestock segments in the contemporary global scenario.