K. Sudharsan

Production and characterization of cellulose reinforced starch (CRT) films

Starch from Tamarind seed is considered to be a nonedible and inexpensive component, with many industrial applications. Extraction and characterization of tamarind seed starch was carried out for the synthesis of biopolymer. Tamarind seeds were collected, cleaned and further roasted, decorticated, and pulverized to get starch powder. Total starch content present in each tamarind seed is estimated to be around 65-70%. About 84.68% purified starch can be recovered from the tamarind seed. Defatted Tamarind seed starch has an amylose content of 27.55 wt.% and 72.45 wt.% of amylopectin. Morphological (SEM) and X-ray diffraction were used to evaluate crystallinity. Likewise, TGA and DSC of starch have also been analyzed. Thermal properties of starch obtained from tamarind seeds showed good thermal stability when compared to other starch sources such as Mesquite seed and Mango kernel. This study proved that the tamarind seed starch can be used as a potential biopolymer material. Thermo-stable biofilms were produced through initial optimization studies. Predictive response surface quadratic models were constructed for prediction and optimization of biofilm mechanical properties. Correlation coefficient values were calculated to me more than 0.90 for mechanical responses which implies the fitness of constructed model with experimental data.

Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat

In the present study, mathematical models were used to examine the effect of active compound diffusion from edible film (supplemented with S. aromaticum and C. cassia) on the microbial, physical and chemical quality of mutton stored at 4 and 10°C. Cinnamaldehyde and eugenol release from edible film into liquid was found to be 80% and 75% of the equilibrium concentration. Active compound release into meat was 42-51% for cinnamaldehyde and 38-48% for eugenol, in storage temperatures of 4-15°C. Developed mathematical models showed the diffusivity of cinnamaldehyde (0.45×10-15±0.04×10-15) and eugenol (0.63×10-10±0.01×10-10) into meat, which was about 40% of that in liquid medium. On comparing physical, chemical and microbial results, shelf life of mutton meat was found to be increased by 1week at storage temperature of 10°C and 3weeks at storage temperature of 4°C.

Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy

In the present investigation, potato slices of 3 cm diameter and 1.5 mm thickness with edible coating (1% Okra and 1% Okra + Carrageen polysaccharide coating solutions) and without any coating treatment (control samples) were fried in sunflower oil at temperatures from 170–180°C for 5 min. Confocal laser scanning microscopy of fried chips was recorded using fluorescence mode of the microscope. We observed gas cells and fat globules in the confocal laser scanning microscopy micrographs of fried chips. The results indicated that both 1% Okra and 1% Okra + Carrageen polysaccharide were effective in reducing the moisture loss and decreasing oil uptake (p ≤ 0.05), but we found the highest effect in those samples treated with 1% Okra + Carrageen polysaccharide coating. These results substantiate the application of edible coating with 1% Okra and 1% Okra + Carrageen polysaccharide to the potato chips resulting in better moisture retention capacity, eventually leading to chips with lower fat content.

Effects of polyphenols from Caralluma fimbriata on acrylamide formation and lipid oxidation—An integrated approach of nutritional quality and degradation of fried food

ABSTRACT The objective of this study was to investigate the utilization of Caralluma fimbriata an edible succulent cactus as natural antioxidants for retarding acrylamide formation, lipid oxidation, and the degradation of bioactive compounds in French fries due to frying at 190°C. The fresh Caralluma fimbriata extract exhibited the highest phenolic content of 96.4 ± 0.1 mg gallic acid equivalent/g when the raw potato extract showed significantly 27.4 ± 0.3 mg GAE/g before frying. The Caralluma fimbriata extract had the higher flavonoid content of 54.4 ± 0.1 mg of Quercetin equivalent/g, while the raw potato had 38.8 ± 0.2 mg of Quercetin equivalent/g. The total flavonols and flavanols in Caralluma fimbriata were significantly high, and those were found to be 27.6 ±0.8 mg Quercetin Equivalent/g and 19.1 ±0.6 mg Catechin equivalent/g, respectively, and, eventually, higher than potato extract. These bioactive compounds are easily degraded due to frying at high temperatures. The Caralluma fimbriata extract retards the formation of acrylamide precursors in potato, primary and secondary oxidation products, and the degradation of polyphenols after the immersion treatment. The Caralluma fimbriata extract was found to be more effective against acrylamide level (42.5 μg/kg) in French fries. The Caralluma fimbriata treated sample exhibited comparatively better oxidative stability during holding time with highest overall acceptability than the sample treated with butylated hydroxyanisole, distilled water (control) and raw potato (without treatment). The results will provide scientific basis in the use of Caralluma fimbriata as natural antioxidant against acrylamide formation and the oxidative deterioration of bioactive compounds.

Effect of film constituents and different processing conditions on the properties of starch based thermoplastic films

The main aim of this study is to examine the different film preparation methods (Hot air oven method, Microwave oven method, and UV irradiation method) for development of Bio-thermoplastic films from agro waste polysaccharides. The rheological properties were also studied for different combinations of tamarind seed starch (T), okra mucilage polysaccharide (OK), Residual rice bran starch (R) and sugarcane bagasse cellulose (C). Increase in concentration of okra mucilage polysaccharide and sugarcane bagasse cellulose found to highly influence the rheological viscous properties of tamarind starch solution. Increase in concentration of okra mucilage (above 1.5%) in tamarind film matrix solution significantly increased the elongation properties of starch films. Increase in concentration of cellulose (above 1%) in tamarind film matrix solution significantly increased the tensile strength of starch films. The microwave oven method was found to be the quickest method (~10 to 20 min) for biopolymer film preparation. SEM and AFM analysis revealed that UV - irradiation method produces stable bio-thermoplastic films with low surface roughness and high barrier properties. The interaction of starch molecules with other natural polysaccharide produces stable thermoplastic biopolymer films, that can be developed under different processing conditions to eradicate environmental pollution caused by petrochemical plastics.