H. K. Sharma

Impurity profile study of lopinavir and validation of HPLC method for the determination of related substances in lopinavir drug substance

Several related substances (RS4-RS10) were detected in lopinavir drug substance at levels ranging from 0.03% to 0.1% by employing gradient RP-HPLC. The related substances were identified by LC-MS analysis. These related substances were isolated and characterized by Mass, (1)H NMR and FT-IR spectral data. The separation was achieved on a YMC Pack ODS-AQ (250 mm x 4.6 mm, 5 microm) column thermostated at 45 degrees C using 0.02 M KH(2)PO(4) (pH 2.5): acetonitrile as a mobile phase in gradient elution mode. A PDA detector set at 210 nm was used for detection. The investigated validation elements showed the method has acceptable specificity, accuracy, linearity, precision, robustness and high sensitivity with detection limits and quantitation limits ranging from 0.028 microg/ml to 0.063 microg/ml and 0.084 microg/ml to 0.192 microg/ml respectively. The method can be used for routine quality control analysis and stability testing of lopinavir drug substance.

Concept of Computational Fluid Dynamics (CFD) and its Applications in Food Processing Equipment Design

CFD is a simulation tool used to model fluid flow simulations which involves the use of powerful computers and applied mathematics for predicting heat and mass transfer in various processes. In recent years it has been applied in food processing equipment design. This paper reviews the applications of CFD in food processing including cleaning of storage tanks, designs of dryers, sterilizers, freezers, mixers etc. The advantages and disadvantages of using CFD are discussed along with its future in food processing industry.

Effect of removal of phenolic compounds on structural and thermal properties of sunflower protein isolate

The present study evaluated the effect of removal of polyphenols on the structural properties of protein isolates extracted from sunflower seed and kernel. The structural and thermal changes in protein upon phenolic interaction were studied using circular dichroism, differential scanning calorimetry, thermal gravimetric analysis, X-ray diffraction, sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS–PAGE), and Fourier Transform Infrared (FT-IR) spectroscopy. Presence of phenolic compounds in proteins decreased the ordered structure content with parallel increase in unordered structure content. Denaturation temperature was higher for protein isolates with phenolic compounds while, enthalpy decreased upon phenolic interaction. In the presence of phenolic compounds, higher mass loss was observed upon heating. Crystalinity and crystal size got increased after removal of phenolic compounds. Protein isolates from kernels had higher percentage of crystalinity and crystal size as compared to seed protein isolates. Higher molecular weights were observed for protein isolates with phenolic compounds. Presence of polyphenols reduced the hydrophobicity as well the sulfhydryl content and increased the particle size of proteins.

Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelos Correa) Using Principal Component Analysis

The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.

Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil

The objective of the present study was to investigate the effect of different combinations of carrier agents (Maltodextrin, gum arabic and whey protein concentrate) on the emulsion properties, encapsulation efficiency and oxidative stability of encapsulated drumstick oil powder (EDOP), produced by spray drying to increase its usage as an active ingredient. Feed emulsion characteristics were studied in terms of emulsion stability, droplet size, viscosity and surface charge. Obtained spray dried EDOP was characterized for physical and flow properties, microstructure and oxidative stability. EDOP obtained from the MD:GA emulsion showed higher encapsulation efficiency than MD:WPC. Higher encapsulation efficiency along with medium flow properties and better oxidative stability was observed with microcapsules obtained by MD:GA carrier agent. Microstructure of EDOP with MD:GA showed no cracks, smother appearance with continuous wall. EDOP with MD:GA had better stability and were stable at 45°C, which confirms the protective effect of this carrier agent in encapsulating the drumstick oil.

Validation of a sensitive ion chromatography method for determination of monoethylsulfate in Indinavir sulfate drug substance.

The present study relates to the optimization of an ion chromatography method to determine the content of monoethylsulfate at very low levels in Indinavir sulfate drug substance, and subsequent validation of the method to prove its suitability, reliability and sensitivity. Monoethylsulfate is a potential impurity of Indinavir sulfate, and may forms during the preparation as well as during storage. The ion chromatography method was developed in such a way that to enhance the detection level by introducing suppressor, and minimizing acquisition time by using suitable buffer of 3.2 mmole of sodium carbonate and 1 mmole of sodium hydrogen carbonate in water as eluent. The retention time of monoethylsulfate was about 9.5 min and the total acquisition time was 25 min. The optimized method was validated to prove its performance characteristics by demonstrating selectivity, sensitivity (limit of detection and quantification), linearity, precision and accuracy. The established limit of detection and quantification of monoethylsulfate in Indinavir sulfate by this method was found to be 24 ng/ml and 74 ng/ml respectively, and the overall percent accuracy (recovery) of samples evaluated at different concentration levels was found to be 97.1, indicating the sensitivity and accuracy of this optimized ion chromatography method.

Effect of drumstick leaves powder on the rheological, micro-structural and physico-functional properties of sponge cake and batter

Drumstick leaves powder (DLP) sponge cakes were prepared by replacing 0, 2, 5 and 10% of wheat flour with DLP to evaluate its effect on rheological, micro-structural and physico-functional properties of sponge cake. Batter viscosity and specific gravity increased with increase in DLP. Depending upon the replacement level, water absorption, dough development time and mixing tolerance index increased whereas, dough stability decreased. No significant difference was observed in moisture, fat and carbohydrate content, sponge weight and water activity of the sponge cake, but, significant decrease was observed in volume with increasing DLP. Also, there was significant increase in protein, crude fiber, ash, calcium, iron and β-carotene content with increase in replacement level. The hardness of sponge cake increased with increasing the replacement level. DLP incorporation significantly affected color of crust and crumb. SEM image analysis revealed that uniformity in structure was disrupted with increase in replacement level. DLP sponge cake with 2% replacement level had highest overall acceptability.

Simulation of spray drying of tomato juice using computational fluid dynamics (CFD)

Abstract The present study deals with the CFD simulations of the spray drying behavior of tomato juice and its quality. The selected tomatoes were red in color and uniform in size and shape. The TSS and lycopene content of tomato juice were 6.20% and 6.05 mg/100 g respectively. The proportion 60:40 of tomato juice and maltodextrin gave the best result in terms of minimum powder deposition on the drying chamber wall and maximum flavour retention in the final product. Three different inlet temperature (130, 140 and 150°C) were tested with three sets of feed rate (400, 600 and 800 ml/h). Standard k-ε turbulent model accurately predict the flow behaviour in the drying chamber at inlet air temperature 140°C and feed rate 600 ml/h. The moisture content and temperature profiles during spray drying of tomato pulp-maltodextrin mixture were continuously decreased as the distance from automizer increased. The addition of maltodextrin lowers the drying rate. A grid independency test has been carried out for a set of boundary conditions and optimum number of cell volumes was found to be 3.73 lakhs at 140°C. The quality characteristics of spray dried tomato powder were good in terms of color and other functional properties. Therefore, outcomes of the study will be helpful to setup process for production of good quality tomato powder.

Versatility and utilization of underutilized tropical tuber taro

A epidemiological evidence suggests beneficial effect of low dose of alcohol on the development of diseases including cardiovascular disease, diabetes, liver cirrhosis, colon cancer, etc. However, there are very limited animal studies on the effect of low dose of alcohol. Recently, we have reported that low dose of ethanol improves liver function in rats fed a high-fat diet. Furthermore, our studies with senescence-accelerated prone-mice 1 and 2 (SAMP1 and SAMP8) have suggested that low dose of ethanol retards the aging. This study was aimed to investigate effects of low dose of alcohol on DMH-induced rats’ colon cancer. Male F344 rats (5 weeks old) were fed a commercial stock diet for 28 weeks. Ethanol was given with drinking water containing 0.5%, 1% and 2% (v/v) ethanol. Rats were injected 1, 2-dimethylhydrazine (DMH) once a week for consecutive 8 weeks from 5 weeks of age. The body weight, organ weight and food intake were unaffected by intake of ethanol. Number of adenoma with the colon was lower in the 1% ethanol group compared with the control group and the 2% ethanol group. In addition, intake of 1% ethanol increased colon mRNA of aldehyde dehydrogenase-1 compared to the control group. Our study provides evidence effect of low dose of alcohol on in DMH-induced rats’ colon cancer. Also, aldehyde dehydrogenase-1 may relate to colorectal cancer prevention.

Comparative study of functional, antinutritional and textural properties of taro, rice and pigeonpea flour based noodles

C disease is a major lifestyle discover and claim nearly about 5 to 6 million. Indian population According to who it accounts 64 percent of all death in every year in India. The incidence of this disease increase with age having peak at middle age around 50 to 60 years .Only comprehensive risk reduction programme with appropriate changes in life style will result in the successful treatment and prevention of cardiovascular disease. Present investigation has been under taken to assess the correlation in the prevalence of cardiovascular disease with the specified risk factor in particular food in take pattern among cardiovascular diseases patients . Selected rural areas of Beed District of Maharashtra State. Five hundred cardiovascular disease male patients. Between 40 to60year in age group from parali & patoda districts .Were selected purpositive random sampling method .Food intake was assessed with the help of 24 recall method. It is concluded that mostly non vegetarians except fish eaters consumption of milk and milk products animal fact groundnut oil and lifestyle like dinks and smoking cigarette were found to strongly associated with prevalence of cardiovascular disease.Overweight and obesity in childhood show a negative impact on both physical and psychological health. The mechanism of obesity development is not fully understood and it is believed to be a disorder with multiple causes. Environmental factors, lifestyle preferences, and cultural environment play pivotal roles in the rising prevalence of obesity worldwide. Obesity is an excess proportion of total body fat. A person is considered obese when his or her weight is 20% or more above normal weight. The most common measure of obesity is the body mass index or BMI. A person is considered overweight if his or her BMI is between 25 and 29.9; a person is considered obese if his or her BMI is over 30.On the other hand, there are supporting evidences that excessive sugar intake by soft drink, increased portion size, and steady decline in physical activity have been playing major roles in the rising rates of obesity all around the world. Consequently, both over-consumption of calories and reduced physical activity are involved in childhood obesity. Almost all researchers agree that prevention could be the key strategy for controlling the current epidemic of obesity. Prevention may include primary prevention of overweight or obesity, secondary prevention or prevention of weight regains following weight loss, and avoidance of more weight increase in obese persons unable to lose weight. Until now, most approaches have focused on changing the behavior of individuals in diet and exercise. Prevention may be achieved through a variety of interventions like targeting built envir onment, physical activity, and diet. The increased risk of chronic diseases requires effective strategies to promote health, facilitating the adoption of proper life styles from childhood.Genetically modified foods are the foods obtained from plants, animals and microorganisms which have their genetic code modified by selective introduction of specific DNA segments by the help of gene splicing technique. These techniques are much more precise than mutagenesis where an organism is exposed to radiation or chemicals to create a non-specific but stable change. With the help of genetic engineering, a selective trait can be introduced into plants, animals and microbes to get desired results, for example, increased production yield and much better insect, pest and disease resistance, improvement in nutritional value and appearance, taste, drought resistant.Introduction: Omega-3 fatty acids are considered essential fatty acids. Also known as poly unsaturated fatty acids (PUFA’S). Omega-3 fatty acids can be found in fishes and other sea foods, nut oils. Omega-3 fatty acids play crucial role in brain function as well as normal growth and development, they reduce risk of heart diseases. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, arthritis. Omega-3 fatty acids are appear to be important for cognitive (brain memory and performance) and behavioral function. Symptoms of omega-3 fatty acids include fatigue, poor memory, dry skin, heart problems, depression, and poor circulation. Methodology: To reach the demand for omega-3 fatty acids we opted to develop noodles i.e. hand made and machine made with two different flours i.e. wheat and Maida flour based noodles with flax seeds, pumpkin seeds, water melon seeds, walnuts, multi grain (flax, watermelon, pumpkin seeds), egg based and non egg based and fish varieties were developed. Thus fifteen varieties of noodles were developed. Panel members were selected. A questionnaire with five point hedonic scale was taken where the maximum score is 5 and minimum score was 1 basing on the attributes appearance, flavor, texture, taste, overall acceptance. Result: The results were positive and very good compliments were received by the panel members. A handmade multi grain noodle which is very nutritious as well as scored excellent was a successful experiment. Conclusion: There is considerable change in the day by day life of an average Indian due to various reasons like urbanization, changing life styles, increased in working population etc. In view of all these aspects it can be assumed that there will be an increase in consumption of processed foods because these products were convenient in use.Thus industrial level and house hold purposes such type of extruded products or convenience products can be developed for our convenience but salubriously.Abstract Abstract Abstract Abstract Synbiotic food products in matrices other than dairy foods are needed to address the problem of lactose intolerance in certain segments of the population. In this study an attempt was made to develop a synbiotic food based on cereals, millets and legumes which comprise dietary staples in India. A nutritious combination of ragi-soybean (7:3) was found to be very effective in supporting growth of probiotic microorganisms. A 10% slurry was inoculated with a mixed culture of approx. 5 log cfu mL -1 of L. casei (MTCC 1423), L. plantarum (MTCC 2621) and L. fermentum (MTCC 0903) and fermented at 37°C for 16 h. An increase in approx. 4 log cfu mL -1 was achieved at the end of the fermentation period with an increased production of lactic acid (0.393 g %) and a decrease in pH (4.8) and viscosity (240 cP). The mixture was lyophilised with trehalose (1%) added as a cryoprotectant. The viability of the organisms during storage was studied at 5, 10, 15, 25 ± 2°C for a period of 8 weeks. The results showed that the viability of the organisms was best at 5°C. At other temperatures the viability was reduced as temperature of storage increased. The efficacy of the formulation in maintaining stability of the organisms during exposure to simulated gastrointestinal juices was studied. The results showed for the first time that ragi-soybean combination could provide a good medium for enhanced survival of the probiotic organisms and potential for development of a synbiotic product.A study was carried out to prepare synbiotic ice cream incorporating Lactobacillus acidophilus and inulin and viability of L. acidophilus was analyzed on storage. Whey protein concentrate (WPC) was incorporated in the ice cream mix to improve the textural and nutritional quality of ice cream. A faster melting rate was noticed in the probiotic and synbiotic ice cream samples. Incorporation of inulin in ice cream mix significantly (P<0.01) improved the growth of Lactobacillus acidophilus. Freezing of the ice cream mix caused a reduction of 0.61 to 0.77 log counts of L. acidophilus count. A significant reduction (P<0.01) in the count of L. acidophilus was observed during storage. It is concluded that incorporation of inulin increases count of L. acidophilus and the organism could survive at therapeutic minimum probiotic level of 106 cells /ml for 15 days of storage at -18 to -23°C in ice cream.