Peer Reviewed Journal Articles (Inter.) (FP)
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- ItemActive and intelligent packaging systems-Application in seafood(2019) Mohan, C.O.; Ravishankar, C.N.Seafood’s being rich in easily digestible protein and polyunsaturated fatty acids are also highly perishable. Conventional method of packaging has limited functionality and are not interactive. Latest trend in packaging of food is the Smart packaging technology which improves the safety and shelf life of perishable commodities. Smart packaging involves a combination of specialized materials, science and technology to provide additional advantages over their traditional counterparts. Smart Packaging enhances packaging functionality through two methods: Active Packaging and Intelligent Packaging. Active Packaging enhances functionality, while Intelligent Packaging can communicate the packaged content’s status, or communicate other messaging. The present article discusses the applications of smart packaging for seafood.
- ItemAngiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven- and freeze-dried protein hydrolysate from fresh water fish (Cirrhinus mrigala)(Elsevier, 2016) Elavarasan, K.; Shamasundar, B.A.; Badii, F.; Howell, N.The angiotensin I-converting enzyme (ACE) inhibitory activity and structural properties of oven-dried (OD-FPH) and freeze-dried (FD-FPH) protein hydrolysates derived from fresh water fish (Cirrhinus mrigala) muscle, using papain, were investigated. Amino acid profiles indicated a higher proportion of hydrophobic residues in OD-FPH and hydrophilic residues in FD-FPH samples. Fourier transform infrared (FT-IR) spectra revealed random coil structure in OD-FPH and b-sheet in FD-FPH samples. The approximate molecular weight of peptides in OD-FPH and FD-FPH was in the range of 7030–339 Da. The IC50 values for ACE inhibition by OD-FPH and FD-FPH samples were found to be 1.15 and 1.53 mg of protein ml 1, respectively. The ACE-inhibitory activity of OD-FPH was more stable (during sequential digestion, using pepsin and pancreatin) than that of FD-FPH sample. The study suggested that the ACE inhibitory activity of protein hydrolysate was not affected by oven-drying.
- ItemAntioxidant and emulsion properties of freshwater carps (Catla catla, Labeo rohita, Cirrhinus mrigala) protein hydrolysates prepared using flavorzyme(2017) Elavarasan, K.; Shamasundar, B.A.Fish protein hydrolysates (FPHs) were prepared from freshwater carps (Catla catla, Labeo rohita, and Cirrhinus mrigala) using flavorzyme at different degrees of hydrolysis (DHs) ranging from 5 to 20%. The 2,2-diphenyl- 1-picrylhydrazyl (DPPH) free-radical-scavenging activity of the FPHs prepared from the three species were in the range of 50–82%; the ferric reducing power of the FPHs prepared from catla was the highest. The linoleic acid peroxidation inhibition activity of the prepared FPHs varied from 71 to 91%. The emulsion activity index of the FPHs prepared from catla and rohu decreased significantly with an increase in the DH (p<0.05). The emulsion stability index of the FPHs prepared from the three species was the highest at 20% DH. FPHs prepared from freshwater carps possess good antioxidant and surface-active properties and are therefore suitable to be used as natural antioxidants in health-food formulation and as water-soluble antioxidants in the food-processing industry
- ItemAntioxidant properties of papain mediated protein hydrolysates from fresh water carps (Catla catla, Labeo rohita and Cirrhinus mrigala) and its application on inhibition of lipid oxidation in oil sardine mince during ice storage(Springer, 2021-03-12) Krishnamoorthy, Elavarasan; Bangalore Aswathnarayan ShamasundarFish protein hydrolysates (FPH) from fresh water carps Catla catla, Labeo rohita and Cirrhinus mrigala were prepared with 5, 10, 15 and 20% degree of hydrolysis (DH) using papain enzyme. FPH were evaluated for antioxidant properties using in vitro assays such as DPPH free radical scavenging activity (at 10 mg/ml), ferric reducing antioxidant power assay (at 20 mg/ml) and linoleic acid peroxidation inhibition activity (at 10 mg/ml). Antioxidant properties of FPH varied with species and DH. The DPPH radical scavenging activity, linoleic acid peroxidation inhibition activity and ferric reducing antioxidant power (as absorbance at 700 nm) of FPH from carps was in the range of 59–92%, 52–85% and 0.388–0.663 respectively. Based on the overall antioxidant activity, FPH from C. catla with 20% DH was added to oil sardine mince at different concentration (0.1, 0.2 and 0.4%) and found to inhibit effectively the formation of peroxides and malonaldehyde in dose dependent manner. FPH from C. catla with 20% DH was fractionated using size exclusion chromatography and had three different peptide fractions with the approximate molecular weight of 6561–2106 Da (fraction 1), 1942–994 Da (fraction 2) and 935–383 Da (fraction 3). The present study showed promising results that the fish protein hydrolysates from fresh water carps muscle proteins can be used as natural antioxidants in food system. Production of fish protein hydrolysates with nutraceutical properties could be the way forward for better utilization and value addition.
- ItemBioactive and functional properties of protein hydrolysates from fish frame processing waste using plant proteases(Springer, 2016) Gajanam, P.K.; Elavarasan, K.; Shamasundar, K.
- ItemBiochemical and microbiological quality changes of Indian oil sardine (Sardinella longiceps) stored in flake ice and dry ice(2018) Jeyakumari, A.; Murthy, L.N.; Visnuvinayagam, S.In the present study, quality changes of Indian oil sardine (Sardinella longiceps) stored under dry ice (solid carbon dioxide)/ flake ice and its combination was studied. Fish were stored into three different batches. The first batch was packed with 100% flake ice (S1), the second batch was packed with dry ice at the level of 50% (S2) and the third batch was packed with 50% flake ice and 50% dry ice (S3). Biochemical quality parameters viz. TVB-N, TMA-N, FFA, PV and TBA content showed an increasing trend and were within the acceptable limit during storage. Mesophilic count reached the maximum limit for acceptability of 7.0 log10 on 7th day, 10th day, 14th day for S2, S1, S3 samples respectively. Moreover, psychrophilic and H2S producer counts were found to be lower in S3 samples. Based on the sensory and microbial analysis oil sardine stored under the combination of dry ice and flake ice (S3) had a shelf life up to 14 days than fishes stored in 100% flake ice (10 days) and 50% dry ice (7 days) alone.
- ItemCarotenoprotein from tropical brown shrimp shell waste by enzymatic process(Marcel Dekker, Inc., 2002) Chakrabarti, R.While extraction of carotenoprotein from brown shrimp (Metapenaeus monoceros) shell waste, trypsin showed maximum recovery (55%) of carotenoid pigment in 4 hours at (28 plus or minus 2 degree C); but pepsin and papain showed about 50% recovery during the same period. The yield of protein paste by trypsin was maximum. The average protein content in the protein paste was about 450 g kg super(-1). The percent of recovery of protein by papain and pepsin was close to that of trypsin. During storage at ambient temperature (28 plus or minus 5 degree C) loss of carotenoids from cake prepared by trypsin was minimum. The cost of trypsin is twenty times that of papain. Thus papain, easily available and the cheapest enzyme, can be used suitably for moderate recovery of carotenoids and good recovery of protein from shrimp shell waste at tropical ambient temperature. The dried colorless solid residue after extraction of carotenoprotein and protein, can be used as raw materials for chitin/chitosan.
- ItemChanges in K value, microbiological and sensory acceptability of high pressure processed indian white prawn (fenneropenaeus indicus)(Springer Science+Business Media, Van Godewijckstraat 30 Dordrecht 3311 GX Netherlands, 2013) Ginson, J.; kamalakanth, C.K.; Bindu, J.; Venkateswarlu, R.; Das, S.; Chauhan, O.P.; Gopal, T.K.S.Indian white prawns headless and with shell on were vacuum packed in ethylene-vinyl alcohol pouches and subjected to high pressure treatment of 100, 270, 435 and 600 MPa at 25 ADGC for 5 min. Subsequently the treated samples were stored in ice (2?A-?1 ADGC) along with control. The samples were periodically analysed to study the changes in total viable count, total Enterobacteriaceae count, K value and overall acceptability. Total viable count, total Enterobacteriaceae count and K value reduced proportionately with increasing high pressure treatment. However, K value and total viable count showed an increasing trend during chill storage whereas total Enterobacteriaceae decreased. No significant difference in K value was observed between control and 100 MPa, while higher pressure treated samples showed a significant difference (P?
- ItemCharacterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis(Elsevier, 2021) Dhanabalan, Vignaesh; K.A., Martin Xavier; Eppen, Shibu; Joy, Adharsh; Balange, Amjad; K.K., Asha; L., Narasimha Murthy; Bhusan Nayak, BinayaAcetes shrimp is an unexploited tiny shrimp mainly landed as bycatch which is a good source for the recovery of protein and chitin. In the present study, the residual shell obtained after the hydrolysis of Acetes was used for the extraction of chitin by combining enzymatic and chemical treatments. Enzymatic hydrolysis with Alcalase was performed at different rates. Results showed that the protein removal efficiency increases with the increase in DH and the maximum deproteinzation was achieved at 30 % DH (93.68 %). The FTIR spectra showed two sharp bands for chemically prepared chitin and 30 % DH chitin at 1627–1629 and 1664 1665 cm 1 indicating that its alpha amorphous structure. The degree of N-acetylation was found to be higher in enzymatically prepared chitin in all different hydrolytic treatment rather than chemically prepared. The surface morphologies of chitin revealed the porous and nanofibrous structures for 30 % DH chitin and chemically prepared chitin.
- ItemCharacterization of Health Beverage Fortified with Peptides from Yellowfin Tuna(Taylor and Francis, 2021-09-15) C.G., Joshy; U., Parvathy; P.K., Binsi; Satyen Kumar Panda; Ninan, George; A.A., ZynudheenBalanced nutrition is of utmost significance as it ensures health benefits in addition to basic nourishment. Present perilous pandemic outbreaks call for healthy and natural bioactive foods in our diet to strengthen the immune system. In the present study, bioactive peptides from yellowfin tuna red meat were used as supplement to formulate a health beverage. Malted grainbased health beverage formulated by RSM was added with tuna protein hydrolysate optimized for its bio-potency at 2.5, 5, 7.5 and 10% levels. Health beverage without peptide was kept as control. Sensorial studies recommended health beverage with 2.5% TPH to be acceptable. Characterization of the developed health formulation for its nutritional, functional, antioxidant, physical properties, in-vitro digestibility, as well as storage stability under ambient conditions (28°C) was carried out. Results suggest extensive scope of utilizing tuna cannery waste like red meat, for upgraded products to meet consumer specific nutritional demands that ensure health promoting effects.
- ItemCharacterization of spray-dried hydrolyzed proteins from pinkperch meat added with maltodextrin and gum Arabic(2017) Murthy, L.N.; Phadke, G.G.; Mohan, C.O.; Chandra, M.V.; Jeyakumari, A.; Visnuvinayagam, S.; Parvathy, U.; Ravishankar, C.N.In the present study, spray-dried pink perch meat protein hydrolysate (PPH) and hydrolysate with maltodextrin and gum arabic (PPHMG) were characterized in relation to their physical, rheological, functional, antioxidant, thermal, and sensory properties. The Herschel–Bulkley model was suitable to explain the flow behavior of PPH and PPHMG emulsions. Both the samples exhibited functional and antioxidant properties. Antioxidant activities were significantly higher for PPH compared with PPHMG (p<0.05). PPH and PPHMG alone did not exhibit antimicrobial activity but enhanced the activity of chitosan against pathogens. Sensory acceptability of the samples in soup revealed that PPHMG of up to 4% was highly scored without any traces of bitterness, whereas for PPH, a concentration of up to 3% was acceptable.
- ItemChitosan capped gold nano particles for indicating temperature abuse in frozen stored products(2019) Mohan, C.O.; Gunasekaran, S.; Ravishankar, C.N.The present study aimed to optimize the conditions for the synthesis of gold nanoparticles (AuNP) using chitosan and to assess its effectiveness as temperature threshold indication for frozen storage conditions. Chitosan concentration of 0.25% and temperature of 90 °C for 15 min was optimum for synthesizing AuNP. The maximum absorbance (λmax) was observed at 530 and 540 nm for 0.125% and 0.25% chitosan, respectively, indicating shifting of peak toward longer wavelengths (red shift) with increasing chitosan concentration indicating larger AuNPs. A prominent absorption peak at 1367 cm−1 by Fourier transform-infrared (FTIR) spectrum corresponding to C−C stretching of the glucosamine group of chitosan indicates the chitosan capping on the AuNP. Higher peak intensity and a peak shift toward shorter wavelength were observed for AuNPs exposed to frozen temperature abused conditions. Distinctly clear visible color variation from cherry red to gray indicates its application as temperature abuse indicator in frozen products.
- ItemCombined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum)fish steaks stored at 2°C.)(Elsevier, 2017) Remya, S.; Mohan, C.O.; Venkateshwarlu, G.; Sivaraman, G.K.; Ravishankar, C.N.
- ItemCombined effect of sodium chloride, pH and storage temperature on growth and toxin production by clostridium botulinum(Taylor & Francis Group Ltd, 2007) Lalitha, K.V.; Gopakumar, K.The effect of sodium chloride concentration (3, 4, 5, 6, 8, 10 and 12%) and storage temperatures (4C, 10C, 15C and 30C) on toxin production by Clostridium botulinum isolated from tropical fish was studied in anaerobic cooked meat medium. The combined effect of sodium chloride (3, 5%), low pH (5.5) and low temperature (15C) on toxin production by C. botulinum was also examined. The toxicity was tested by mouse bioassay. An increase in lag phase was noticed by increasing the salt concentration. At 30C, spores of C. botulinum type E were able to grow and produce toxin up to 3% salt (aw = 0.976), whereas for types C and D the limiting salt concentration was 4-5% (aw = 0.97-0.974) and for types A and B it was 8% (aw = 0.952). By lowering the storage temperature, an increase in lag phase and time to toxicity was noticed for type E at 3% salt and for types A, C and D at 5% salt level. The probability of growth and toxin production at 5% salt decreased as the pH and storage temperature (combined stress) was decreased.
- ItemCombined effects of vacuum packaging and mint extract treatment on the biochemical, sensory and microbial changes of chill stored Indian mackerel.(Springer, 2016) Viji, P.; Panda, S.K.; Mohan, C.O.; Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S.
- ItemComparative evaluation of natural antioxidant coating and vacuum-packaging technique on quality characteristics of chill stored giant trevally fillets(Taylor & Francis, 2016) Binsi, P.K.; Ravishankar, C.N.; Mathew, S.; Athira, V.P.; Biji, K.B.; Joshy, C.G.; Gopal, T.K.S.The effect of coating with natural antioxidants like sage and oregano essential oils (EO), and tocopherol on spoilage characteristics of giant trevally fillets was evaluated during chilled storage. Further, results were compared against vacuum and conventional polyethylene packaging practices. Prior to coating, the properties of antioxidants were evaluated in vitro using standard activity assays. Coating with EO was found effective in retarding lipid oxidation in fish fillets; while tocopherol accelerated the spoilage process. It was concluded that EO treatment can slow down the process of spoilage in fish fillets and can be considered as an alternative to expensive vacuum-packaging technique.
- ItemComposition, functionla properties and antioxidative activity of hydrolysates prepared from the frame meat of striped catfish (Pangasianodon hypophthalmicus)(2012) Tanuja, S.; Viji, P.; Zynudheen, A.A.; Joshy, C.G.The Striped catfish Pangasianodon hypophthalmus has increasing importance as a candidate for aquaculture in India. It is an abundant and underutilized resource that can be used as a unique protein source to make Fish Protein Hydrolysates. The objective of the present study was to prepare protein hydrolysates from its frame meat using the neutral proteases Papain and Bromelain at 0.5% (w/w) concentration to compare the composition, functional and antioxidative properties. The yield and degree of hydrolysis did not differ significantly between the two proteases. Hydrolysate prepared with papain had a higher crude protein and ash content. They differed significantly in foaming, emulsification and peptide solubility, with papain better in foaming capacity and peptide solubility, and bromelain better in emulsification capacity. Both exhibited almost 90% radical scavenging capacity, and differed significantly in reducing capacity. Thus hydrolysates produced with these proteases vary in their nutritional, functional and antioxidant characteristics.
- ItemCompositional and chill storage characteristics of microwaveblanched sutchi catfish (pangasianodon hypophthalmus) fillets(Wiley, 2014) Binsi, P.K.; Ninan, G.; Zynudheen, A.A.; Neethu, R.; Ronda, V.; Ravishankar, C.N.The effect of microwave blanching on quality characteristics of vacuum and conventional polyethylenepacked sutchi catfish fillets was evaluated under chilled condition. Emphasis has been given to retain the sensory characteristics such as colour and textural properties, which is a major problem in sutchi catfish fillets during extended chill storage. In general, microwave blanching imposed minimum changes on fatty acid and mineral composition of fish meat. A marginal increase in fat content was recorded after microwave heating of fish fillets. The microwave-blanched fillets showed minimum cooking loss of 3.2 mL per 100 g meat. A slower increase in spoilage parameters was obtained with microwave-blanched samples compared with unblanched samples, demonstrating the higher storage stability of the sample under chilled conditions. Microwave heating of fish fillets coupled with quick-chilling and packing under vacuum improved the colour and texture stability of sutchi catfish fillets to a considerable extent. Microwave blanching increased the hardness and chewiness values and decreased the stiffness values of fish fillets. The biochemical and sensory evaluation of microwave-blanched and vacuum-packed sutchi catfish fillets showed extended storage life of 21 days, compared with 12 days for unblanched vacuum-packed samples
- ItemDevelopment and optimization of fish-fortified instant noodles using response surface methodology(2017) Parvathy, U.; Bindu, J.; Joshy, C.G.Proper and sensible formulation of ingredients in noodles facilitates its calorie cut down thus making it healthier. Fish being a source of cheap and quality protein can serve in the fortification of noodles. Hence, a study was done to formulate and develop fish noodles from Nemipterus japonicus. D-optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles. Influence of different ingredients, viz. fish mince, wheat and refined wheat flour (maida) and potato starch, on the physical, cooking and sensory properties of fish noodles was evaluated. The protein content of noodles increased with increase in the fish mince incorporation. Water absorption capacity (WAC) was found to be directly related to the potato starch concentration. Positive correlation was observed between noodle protein content and cooking time. Desirability function scores revealed a noodle combination of 45% fish mince, 47% wheat: maida (1:1) mix and 8% potato starch as optimum
- ItemDevelopment of a process for shelf stable dairy dessert dalia & its physico-chemical properties(2012) Alok Jha; Murli; Patel, A.A.; Gopal, T.K.S.; Ravishankar, C.N.Dalia, is a traditional dairy food of Indian sub-continent. It is consumed as dessert by cooking cracked wheat (dalia grains) in milk along with addition of sugar. It is used as a breakfast food especially for growing children and also for old age people. It has a poor shelf life of 1e2 days. In order to enhance its shelf life, dalia was processed in tin-free steel cans at 121.1 0C in a rotary over pressure retort. Process lethality (Fo) was found to vary from 3.90 to 8.22 min for different formulations. The average composition of retort sterilized dalia dessert comprised of 29.60 g/100 g total solids (TS), 3.56 g/100 g protein, 0.84 g/ 100 g ash and 21.54 g/100 g total carbohydrates including 2.88 g/100 g amylose. The product had a short lag period for the heating curve, jh (0.40e0.85), small heating rate index, fh (3.2e5.5 min) and a short lag factor for the cooling curve, jc (0.91e1.10) implying essentially convective heating regime. The process time (B) was 10.20e15.78 min for Fo value of 3.90e8.22 min, whereas the cook value (Cg) was 28.95 e54.03 min. Fo value of 4.15 min and nisin 376 IU/g yielded a product that was both safe and wholesome for 72 days at 37 0C.