Adarsh M Kalla

Background: Milk proteins are a source of bioactive peptides, which are concealed until released and activated. There is a growing interest and necessity for the use of biologically active milk protein-derived peptides with health-promoting properties in food. Despite several health benefits and functionalities, consumption of bioactive peptides through foods is poor due to their unfavorable flavour or bitter taste, low solubility, poor stability during processing and poor oral bioavailability. Electrospinning is an adaptable process for encapsulation since it does not involve severe temperature and requirement of chemicals for the preparation of encapsulate in the form of nanofibres. Methods: The peptide-loaded electrospun nanofibres are characterized for its surface morphology, encapsulation efficiency, zeta potential and interaction between wall material and peptides. In vitro release studies by dialysis bag technique and antioxidant property by DPPH method. Result: Pullulan at 1...

The dairy industry handles a large amount of perishable liquid milk, which has to be processed or converted into value added products. This process consumes a great amount of fuel and electricity per year accounting to a higher production cost. There is a greater concern to minimize the use of energy to save cost and forward hands to conserve natural resources and control the global warming. There are a variety of opportunities available to reduce energy consumption and greenhouse gas emissions in a cost-effective manner. This paper discusses about various energy efficiency practices and energy-efficient technologies that can be implemented at the component, process, facility, and organizational levels to reduce the costs and to increase predictable earnings.

Food matrix can be described as a complex assembly of various physical and chemical interactions that take place between the compounds present in the food. The physiological response and the health benefits of a particular compound are resultant on these interactions. The sensorial attributes of a particular brand and the level of satiety also depend upon on the food matrix. Enhancement of functional and sensorial attributes of food can be achieved by modifying the food matrix. Food matrices are designed to improve various attributes of food. Excipient foods are designed to improve the bioavailiabity of bioactive compounds in food.

The present research was intended to study the feasibility of incorporation of Aloe vera juice in different ratios for preparation of Aloe vera incorporated peda and assess their storage life at ambient room temperature. The peda samples were analyzed for chemical quality attributes (moisture, protein and acidity) and microbial quality attributes (total plate count and yeast and mould count) during storage at room temperature (37±1°C). The analysis was carried out on 0th, 3rd, 5th and 7th days of storage. A reducing trend was observed in moisture content and increasing trend was observed in acidity content during the storage of peda samples at room temperature over a period of 7 days. The microbial analysis revealed that both total plate count and, yeast and mould count decreased with the increased incorporation of juice. During storage however, both the counts increased.

Fibers are of two type’s natural fiber and synthetic fiber. Natural fibers include those made from plant and animal sources. The natural fiber composites can be very cost effective material and have turned out to be an alternative solution to the ever depleting petroleum sources and have reduced the nuisance of pollution. The production of complete natural fiber based materials as a substitute for petroleum-based products would not be an economical solution. A more viable solution would be to combine petroleum and bio-based resources to develop a cost-effective product with diverse applications. The application of natural fiber-reinforced composites has been extended to almost all fields such as building and construction industry, storage devices (post-boxes, grain storage silos, bio-gas containers etc.), furniture and electrical devices. Coconut shell is a lignocellulosic agro waste which is burnt or left to decay in environment. These can be a very interesting material as filler i...

The current study was carried out to analyze the changes in moisture and fat content in the Gulabjamun balls during sub-baric frying and vacuum impregnation. The moisture content during frying of Gulabjamun decreased linearly with increasing frying temperature and time. It was found that moisture content was decreased from the initial value of 60.91% to 17.66, 15.71 and 12.74% (d.b.) at 110, 115 and 120oC, respectively. The fat content of Gulabjamun during sub-baric frying varied directly with increase in the frying time and inversely with increase in the frying temperature. During soaking the moisture content decreased with increase in the sugar concentration and increase in soaking time. The fat loss was higher when soaked in higher sugar concentration i.e. at 60⁰Brix and increased with increase in soaking time across all syrup concentration evaluated. The fat values decreased from 25% to 11.25, 10, and 9.75% when soaked in 40, 50 and 60⁰Brix syrup.

The nasty lifestyle of people in this fast moving world has made the people to think about their health and food. The growing concern about food born diseases and intense use of preservatives and chemicals has made the consumers to shift towards natural and healthy foods such as fruits and vegetables and high quality convenience foods in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of non thermal approaches to food processing, of which high-pressure technology has proven to be very valuable. HPP is a clean non thermal processing technique applied to food materials for inactivating microorganisms and retaining quality at the highest level. HPP is the alternative to heat processing for fruit & vegetable products such as puree, coulis and sauces. It gets a significant shelf life extension, keeping fresh and home-made taste. The high pressure processing of fruit and vegetable products have their own advantages and disadvantages therefore, this paper reviews information on various fruit and vegetables products processed by HPP and its effect on various components, physical properties and microbial characterstics.

This paper reviews an overview of microwave heating as one method of thermal food processing. The higher standard of living and soaring income of consumers have lead for the demand for the modern food processing application. The technological revolution and nutritional awareness have increased the popularity of the microwave heating. Microwave heating is known for its operational safety and nutrient retention capacity with minimal loss of heat-labile nutrients such as vitamins B and C, dietary antioxidants, phenols and carotenoids. This review aims to provide a brief update of microwave heating and its application for food processing applications, with special emphasis on its impact on food quality in terms of microbial and nutritional value changes

The dairy industry handles a large amount of perishable liquid milk, which has to be processed or converted into value added products. This process consumes a great amount of fuel and electricity per year accounting to a higher production cost. There is a greater concern to minimize the use of energy to save cost and forward hands to conserve natural resources and control the global warming. There are a variety of opportunities available to reduce energy consumption and greenhouse gas emissions in a cost-effective manner. This paper discusses about various energy efficiency practices and energy-efficient technologies that can be implemented at the component, process, facility, and organizational levels to reduce the costs and to increase predictable earnings.