Anil Kumar Anal

Chitosan-Alginate Multilayer Beads for Gastric Passage and Controlled Intestinal Release of Protein

Abstract Chitosan-alginate beads loaded with a model protein, bovine serum albumin (BSA) were investigated to explore the temporary protection of protein against acidic and enzymatic degradation during gastric passage. Optimum conditions were established for preparation of homogenous, spherical, and smooth chitosan-alginate beads loaded with BSA. Multilayer beads were prepared by additional treatment with either chitosan or alginate or both. The presence of chitosan in the coagulation bath during bead preparation resulted in increased entrapment of BSA. During incubation in simulated gastric fluid (SGF pH 1.2), the beads showed swelling and started to float but did not show any sign of erosion. Inclusion of pepsin in the gastric fluid did not show a further effect on the properties of the beads. Release studies were done in simulated gastric fluid (SGF pH 1.2) and subsequently in simulated intestinal fluid (SIF pH 7.5) to mimic the physiological gastrointestinal conditions. After transfer to intestinal fluid, the beads were found to erode, burst, and release the protein. Microscopic and macroscopic observations confirmed that the release of protein was brought about by the burst of beads. Chitosan-reinforced calcium-alginate beads showed delay in the release of BSA. The multilayer beads disintegrated very slowly. The enzymes pepsin and pancreatin did not change the characteristics of BSA-loaded chitosan-alginate beads. Single layer chitosan-alginate beads released 80–90% of the model protein within 12 h while multilayer beads released only 40–50% in the same period of time. The release from chitosan-alginate beads and multilayer beads in SIF was further delayed without prior incubation in SGF. It is concluded that alginate beads reinforced with chitosan offer an excellent perspective for controlled gastrointestinal passage of protein drugs.

Prevalence and antibiogram study of Salmonella and Staphylococcus aureus in poultry meat.

OBJECTIVE To evaluate the presence and antibiogram pattern of Salmonella and Staphylococcus aureus (S. aureus) in retail poultry meat products. METHODS Foodborne pathogens (Salmonella and S. aureus) were isolated from poultry meat and confirmed with the help of biochemical and immunological test. Antibiogram of the isolates were examined by following CLSI methods. RESULTS A total number of 209 poultry meat samples were collected and studied in this study. Out of which, 5.26% were found contaminated with Salmonella while 18.18% were found contaminated with S. aureus. All the Salmonella and S. aureus isolates were found resistant to at least one antibiotic. About 72.72% of the Salmonella isolates showed resistance to tetracycline, while S. aureus isolates were also found highly resistant to tetracycline equal to 44.73%. One of the Salmonella isolates showed multi-drug resistance to almost six antibiotics out of nine antibiotics used in the study. Multidrug resistant S. aureus isolates were also found in the study. CONCLUSIONS The study confirmed the presence of Salmonella and S. aureus in retail poultry meat. It is a potential threat to consumer health. To reduce the risk of contamination, good hygiene practices are necessary from processing to storage.

Heterogeneous photocatalysis for removal of microbes from water

Increasing water pollution by microbes has become a source of serious health concern across the globe. Production of potentially carcinogenic disinfection by-products has marred credibility of traditional water purification techniques like chlorination. Photocatalysis has emerged as a promising alternative technique for the disinfection of water with minimal risk of harmful by-products. The process involves a wide band gap semiconductor material which, upon irradiation of light, produces electrons and holes with high redox potential to degrade organic contaminants and microbes. In this review, we analyze the research trends in photocatalytic inactivation of water borne microorganisms. This report analyzes the major factors that affect the disinfection efficiency using this process. The discussion also includes plausible mechanisms of microbial degradation as well as a kinetic model of the inactivation process. Different approaches, like doping of semiconductors or energy band engineering or plasmon coupling, have been reported for the enhancement and utilization of ambient solar light. Photocatalysis could be a cost-effective and environmentally friendly water purification technique though further research is required to enhance its efficiency with the use of solar light.

Antibacterial Activities and Possible Modes of Action of Acacia nilotica (L.) Del. against Multidrug-Resistant Escherichia coli and Salmonella

Medicinal plants are frequently used for the treatment of various infectious diseases. The objective of this study was to evaluate the antibacterial activity and mode of action of Acacia nilotica and the antibiogram patterns of foodborne and clinical strains of Escherichia coli and Salmonella. The mechanism of action of acacia extracts against E. coli and Salmonella was elucidated by observing morphological damages including cell integrity and cell membrane permeability, as well as changes in cell structures and growth patterns in kill-time experiments. The clinical isolates of E. coli and Salmonella were found resistant to more of the tested antibiotics, compared to food isolates. Minimum inhibitory concentration and minimum bactericidal concentration of acacia leaf extracts were in the ranges of 1.56–3.12 mg/mL and 3.12–6.25 mg/mL, respectively, whereas pods and bark extracts showed somewhat higher values of 3.12–6.25 mg/mL and 6.25–12.5 mg/mL, respectively, against all tested pathogens. The release of electrolytes and essential cellular constituents (proteins and nucleic acids) indicated that acacia extracts damaged the cellular membrane of the pathogens. These changes corresponded to simultaneous reduction in the growth of viable bacteria. This study indicates that A. nilotica can be a potential source of new antimicrobials, effective against antibiotic-resistant strains of pathogens.

Physico-Chemical Characterization of Culled Plantain Pulp Starch, Peel Starch, and Flour

Culled plantain pulp starch, peel starch, and peel flour were characterized for their value-addition. Scanning electron microscopy articulated the smooth irregular with elongated and spheroid shaped granules of both culled plantain pulp and peel starch. Culled plantain pulp starch has the highest purity and contained ash (0.1 g/100 g), fat (0.02 g/100 g), protein (0.9 g/100 g), and crude fibre (0.1 g/100 g) with 98 g/100 g whiteness (L* value). The culled plantain contains 40 g/100 g amylose and 77 g /100 g resistant starch. Similar type of viscosity values were found in culled plantain pulp and peel starch with same pasting temperature (84.9°C) measured by Rapid Visco Analyzer. But, very low viscosity values were obtained in peel flour. Highest amount of swelling was 17.4 g/g in culled plantain pulp starch whereas highest amount of solubility (14.6 g/100 g) was recorded in peel flour at 90°C among three samples. Maximum water holding capacity (14.6 g/g) was found in culled plantain pulp starch, followed by 13.5 g/g in peel starch and 8.8 g/g in peel flour at 90°C. The high value of exudates from starch samples indicated unsuitability to use in frozen foods.

Functional foods and dietary supplements : processing effects and health benefits

List of Contributors vii Preface ix I Fundamentals of Functional Food Processing 1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components 3 Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad 2 Bioactive Components in Foods 21 Anil Kumar Anal, Kishore K. Kumaree and Mridula Thapa II Major Sources of Functional Foods 3 Processing Effects on Functional Components in Cereals and Grains 63 Binod K. Yadav and J. Jerish Joyner 4 Tropical Fruits 91 Mandeep Kaur and H.K. Sharma 5 Bioactive Compounds in Meat and their Functions 113 Punchira Vongsawasdi and Athapol Noomhorm 6 Bioactive Materials Derived from Seafood and Seafood Processing By-products 139 Ratih Pangestuti and Se-Kwon Kim 7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals 159 Nina Karla M. Alparce and Anil Kumar Anal 8 Functionality of Non-starch Polysaccharides (NSPs) 187 Kelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong 9 Resistant Starch: Properties, Preparations and Applications in Functional Foods 227 Taslima Ayesha Aktar Nasrin and Anil Kumar Anal 10 Isoflavones Extraction and Bioavailability 255 Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal III Processing Effects on the Functional Components during Product Development 11 Thermal and Non-thermal Processing of Functional Foods 297 Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad 12 Changes of Properties and Functional Components of Extruded Foods 325 Vilai Rungsardthong 13 Recent Advances in Applications of Encapsulation Technology for the Bioprotection of Phytonutrients in Complex Food Systems 363 Alisha Tuladhar and Anil Kumar Anal 14 The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products 387 Nantarat Na Nakornpanom and Porntip Sirisoontaralak 15 Nanoparticles and Nanoemulsions 405 Anges Teo, Kelvin K.T. Goh and Sung Je Lee IV Health Benefits and Bioavailability of Functional Foods 16 Pharmacology and Health Benefits of Bioactive Food Sources 439 Maushmi S. Kumar and Shruti Mishra 17 Potential Cardio-protective Effects of Functional Foods 463 Eman M. Alissa and Gordon A. Ferns Index 489

Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids

This study aims to evaluate the effect of resistant starch (RS) derived from culled banana on the stability and characteristics of emulsions stabilized by eggshell membrane (ESM) protein hydrolysates. It was observed that incorporation of resistant starch improved the properties of the emulsions. Furthermore, the most stable emulsions developed (using a combination of RS and pretreated alcalase hydrolysates) were assessed for their behavior in an in-vitro gastrointestinal model system and changes in their particle size, zeta potential and morphology were evaluated. It was seen that these emulsions underwent flocculation and coalescence in the presence of pepsin and at higher concentrations of mucin enzyme and further coalescence and fatty acid release were observed after their passage through the small intestine. These insightful results about emulsion behavior in the gastrointestinal tract can be useful for designing delivery systems for controlled release of bioactive compounds.

Managing water resources under climate uncertainty.

Climate Change Adaptation in the Netherlands - Policies and Perceptions.- Climate Change and its Impact on Water Sector.- Current Status of the Socio-Economic Development and Transboundary Water Issues in the Sesan and Srepork (2S) Basin of the Lower Mekong: A Literature Review.- Climate Adaptation through Sustainable Urban Development: Case study on Urban Water Systems in Can Tho city, Vietnam.- Climate Risks and Adaptation Strategies in Flood Management in the Phil: Case Study on River Basin Flood Risk and Management Measures.- Climatological Assessment of Flood Events and Monsoon Rainfall for Chindwin River in Myanmar.- Observed and Projected Rainfall Changes in Vietnam.- The Politics of too much and too little: Living and Making Decisions in a Seasonal and Variable Climate.- Potential Impact of Climate Uncertainty and Mega Development Project on Water Resources Management in the Northeastern Thailand.- The Politics of Uncertainty on Transboundary Rivers: A Comparative Analysis of the Mekong and Brahmaputra River Basins.- Management of Water under Current Climate Variability and Uncertainty: Implications for Tilapia Cage Culture in the Ping River.- Assessment of Water Availability under Climate Change Scenarios in Thailand.- Assessment of Uncertainty in Climate Change Predictions for a Himalayan River Basin using Multi-model Ensembles.- Assessment of Hydrologic Impacts of Climate Change in the Citarum River Basin, Indonesia: The Use of Statistical Downscaling and Water Planning Tool.- Impact of Uncertainty of Future Climate on Discharge of the Nam Ou River Basin, Lao PDR.- Challenges and Prospects of Water Resource Management in the Context of Climate Change and Urbanization in Coastal Southeast Asia.- Uncertainty in Climate Change Impacts on Streamflow in the Be River Catchment, Vietnam.- Managing for Uncertainty: Case Study of the Metropolitan Waterworks and Sewerage System.- Vulnerability and Adaptation Assessment to Climate Change Of Local Water Service Groups of Talomo-Lipadas Watersheds, Davao City, Philippines.- Coevolving Water Infrastructures for Adaptation to Climate Change.- Climate Risk Management Tools for the Water, Sanitation and Hygiene Sector.- Upper Ganga Sustainability Study: Integrated Assessment for River Basin Management.

Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability

The conjugates of biomacromolecules such as proteins and polysaccharides have potential to stabilize the emulsion system and encapsulate valuable bioactive compounds for biofortification in food systems. In this study, native banana starch (NBS) was isolated from green culled banana and modified into resistant starch (type III) by lintnerization followed by autoclaving-cooling process, resulting in lintnerized-autoclaved banana starch (LABS). Soy protein isolate (SPI) was used for developing the polysaccharide-protein conjugates i.e. LABS-SPI conjugate and used as wall material to stabilize the oil-in-water emulsion system. LABS-SPI conjugate emulsions were subjected to in vitro digestion model and oxidative stability evaluation. Furthermore, the emulsion system was enriched with astaxanthin and evaluated for its stability. The chemical finger printing of LABS-SPI conjugates showed stretching in immine and enaminol group of Schiffs bases, the CN stretching of Amadori product. During in vitro digestion LABS-SPI conjugate emulsion showed that the presence of resistant starch had an influence on the droplet digestion process and significantly (p < 0.05) lower free fatty acid release compared to emulsions stabilized by SPI alone. LABS-SPI conjugate emulsion system demonstrated higher stability of astaxanthin at storage temperatures (6, 20 and 37 °C), and can be used for biofortification of food and pharmaceutical formulations.

Water-Energy-Food Nexus: Principles and Practices

Water, energy and food are key resources to sustain life, and are the fundamental to national, regional and global economies. These three resources are interlinked in multiple ways, and the term “nexus” captures the interconnections. The nexus has been discussed, debated, researched, and advocated widely but the focus is often on the pairings of “water-energy” or “water-food” or “energy-food”. To really benefit from the nexus approach in terms of resource use efficiency it is essential to understand, operationalize and practice the nexus of all three resources. As demand for these resources increases worldwide, using them sustainability is a critical concern for scientists and citizens, governments and policy makers.