Sunita Mishra

Alcohol sensing of tin oxide thin film prepared by sol-gel process

The present paper describes the alcohol sensing characteristics of spin coated SnO2 thin film deposited by using sol-gel process. The sensitivity of the film was measured at different temperatures and different concentrations of alcohol at ppm level. Alcohol detection result shows peak sensitivity at 623 K. The variation of sensitivity and ethanol concentration has shown a linear relationship up to 1150 ppm and after that it saturates. The response time measurement of the sensor was also observed and it was found that the response time is 30 sec. The results obtained favour the sol-gel process as a low cost method for the preparation of thin films with a high sensing characteristic.

Detection of jaggery syrup in honey using near-infrared spectroscopy

Abstract In the present study, a near-infrared (NIR) filter-based technique along with chemometrics as an analytical tool was used for determination of adulteration of Indian honey with jaggery. A total of 56 honey samples adulterated with different concentrations of jaggery syrup were analyzed using the NIR transflectance method at different wavelengths for multivariate analysis to develop a calibration model for jaggery adulteration in honey samples. The data were compressed using principal component analysis method and the model was developed using partial least square regression. The adulteration of all of the samples can be predicted with a standard error of calibration of 4.55 and a coefficient of determination (R2) of 0.81. The results demonstrate that the NIR technique along with chemometrics can be successfully used to determine jaggery adulteration in honey non-destructively.

A Rapid High-Performance Liquid Chromatography Photodiode Array Detection Method to Determine Phenolic Compounds in Mung Bean (Vigna radiata L.)

A fast method was developed for simultaneous detection and quantification of 12 phenolic compounds in mung bean, using reversed phase high-performance liquid chromatography. The method was optimized for mobile phase combination, elution gradient, detection wavelength, and solvent extraction. All the phenolic compounds (gallic acid, neochlorogenic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, t-ferulic acid, vitexin, isovitexin, myricetin, quercetin, and kaempferol) were eluted for 18 min and recovered within a limit as per International Council for Harmonization guidelines. The method showed good linearity with correlation coefficient of 0.998. The limit of detection and quantification of all the compounds ranges from 0.27 ± 0.01 to 3.65 ± 0.3µg/mL and 0.91 ± 0.1 to 12.17 ± 0.9µg/mL, respectively. Vitexin (28.10 ± 0.20 to 29.60 ± 0.6 mg/100 g raw material) and isovitexin (34.09 ± 0.14 to 36.83 ± 0.82 mg/100 g raw material) were the major phenolic compounds along with other phenolic compounds found in mung beans.

Lactic acid bacteria isolated from yak milk show probiotic potential

Probiotic industries strive for new, efficient and promising probiotic strains that impart a positive impact on consumer health. Challenges are persisting in isolation, screening, and selection of the new indigenous probiotic strains. In the present research, we explored the probiotic potential of 17 lactic acid bacteria isolated from Yak milk in a series of in vitro tests. We also demonstrated their health benefits, i.e., cholesterol degradation, lactose digestion, antimicrobial activity, antioxidant, and anticancer activities. Principal component analysis revealed that more than 50% of the strains fulfilled the examined criteria, e.g., survival in acidic pH, bile concentrations, and adherent property. Approximately all the strains produced antimicrobial substances against the maximum number of tested strains including clinical strains. Most strains degraded cholesterol in comparison to the reference probiotic strain whereas strain Yc showed 1.5 times higher the degradation efficiency of the control strain. Lan4 strain exhibited remarkable anticancer activity and induced the maximum apoptosis (87%) in the Hela cells and was non-toxic to the non-cancerous HEK293 cells. Around ten strains showed positive lactose digestion. Overall, this can be concluded that selected lactic acid bacteria revealed excellent probiotic properties along with desirable health benefits. These strains need to be further investigated in details for their application in the development of novel probiotic preparations for the improvement of public health.

Bacillus alkalilacus sp. nov., isolated from a sediment sample from a lake in India

An aerobic, endospore-forming, haloalkali-tolerant, Gram-stain-positive, motile, rod-shaped bacterium, designated strain AK73T, was isolated from a sediment sample collected from Sambhar lake, Jaipur, Rajasthan, India. Colonies were circular, 1-2 mm in diameter, glossy, smooth, yellowish and convex with an entire margin after 48 h growth on marine agar at pH 9 and 37 °C. Growth occurred at 15-42 °C, 0-10 % (w/v) NaCl and at a pH range of 7-12. Strain AK73T was positive for catalase and arginine dihydrolase 2 activities, hydrolysis of Tweens 20, 40 and 80, and negative for esculinase, caseinase, gelatinase, β-galactosidase, lipase (Tween 60) and urease activities. The fatty acids were dominated by branched iso-, anteiso-, saturated fatty acids with a high abundance of iso-C15 : 0, anteiso-C15 : 0, C16 : 0 and anteiso-C17 : 0; MK-7 was the major menaquinone. The cell-wall peptidoglycan contained meso-diaminopimelic acid as the diagnostic diamino acid. The polar lipids were diphosphatidylglycerol, phosphatidylethanolamine, phosphatidylglycerol, one unidentified aminophospholipid, four unidentified phospholipids and three unidentified lipids. The DNA G+C content of strain AK73T was 54 mol%. Analysis based on comparative 16S rRNA gene sequence analysis indicated that Bacillus alcalophilus was the nearest phylogenetic neighbour, with a pair-wise sequence similarity of 96.0 %. Phylogenetic analysis showed that strain AK73T formed a separate lineage but was loosely associated with a peripheral cluster of organisms that contained Bacillus gibsonii, Bacillus murimartini and Bacillus plakortidis with similarity values of 93.6, 93.5 and 93.4 %, respectively. Based on its phenotypic characteristics and on phylogenetic inference, strain AK73T represents a novel species of the genus Bacillus, for which the name Bacillus alkalilacus sp. nov. is proposed. The type strain is AK73T (=JCM 32184T=MTCC 12637T=KCTC 33880T).

Bacillus lacus sp. nov., isolated from a water sample of a salt lake in India

A strictly aerobic, alkaliphilic, Gram-stain-positive, motile, rod-shaped bacterium, designated strain AK74T, was isolated from a water sample collected from Sambhar salt lake, Rajasthan, India. Colonies were circular, 1.2 mm in diameter, shiny, smooth, whitish and convex with an entire margin after 48 h growth at 37 °C with pH 9.0. Growth occurred at 25-42 °C, 0-4 % (w/v) NaCl and at a pH of 7-12. Strain AK74T was positive for aesculinase, caseinase, lipase activities and negative for oxidase, catalase, amylase, cellulase, DNase, gelatinase and urease activities. The fatty acids were dominated by branched iso-, anteiso- and saturated fatty acids with a high abundance of iso-C15 : 0, anteiso-C15 : 0, C16 : 0 and C16 : 1 and the cell-wall peptidoglycan contained meso-diaminopimelic acid as the diagnostic diamino acid. The DNA G+C content of strain AK74T was 51.6 mol%. A blast sequence similarity search based on 16S rRNA gene sequences indicated that Bacillus niabensis, Bacillus idriensisand Bacillus halosaccharovorans were the nearest phylogenetic neighbours, with a pair-wise sequence similarities of 96.6, 96.6 and 96.5%, respectively. Phylogenetic analysis showed that strain AK74T clustered with Bacillus mangrove and together clustered with Bacillus idriensisand Bacillus indicus. Based on its phenotypic characteristics and on phylogenetic inference, strain AK74T represents a novel species of the genus Bacillus, for which the name Bacilluslacus sp. nov. is proposed. The type strain is AK74T (=MTCC 12638T=KCTC 33946T=JCM 32185T).

Coupled heat and moisture transfer of a single mung bean grain based on IR heating

Infrared (IR) heating is often used for the treatment of liquid and solid foods. IR treatment is known to enhance their shelf life by reducing moisture content and inactivating the microorganisms. Mung bean (a type of pulse from India) is a short season crop; suffers maximum storage loss when compared to other legume grains. The losses are due to moisture and temperature movements. Drying of grains is an important post-harvest operation. IR drying is advantageous over the conventional drying methods. In this paper, the drying of mung bean is considered. An experimental setup is developed to obtain the required moisture and temperature profiles. The equivalent model is simulated using COMSOL multiphysics software and the percentage error between the experimental and simulated models is calculated. Results of numerical implementation are presented and possible further extensions are identified.

Prediction of Adulteration in Honey Using Rheological Parameters

Honey is a sweet substance that can be adulterated easily with inexpensive sweeteners by making syrup. Water being the second major constituent of honey, makes its flow behavior one of the important parameter for quality determination. In the present study, the rheological characteristics of honey samples adulterated with different concentrations of jaggery syrup were studied using rotational rheometer with parallel plate geometry. The viscosity of honey and adulterated honey samples was determined by varying temperature and percentage of jaggery concentration. All the adulterated honey samples behaved as non-Newtonian fluid. The viscosity increased linearly with increase in concentration of adulteration and varied from 2.48–4.80 Pa s as adulteration increased from 5 to 30%. Oscillatory tests were performed to find the possible effect of storage time on different honey samples. It was found that adulteration decreased the shelf life of honey, thus rheology can be considered one of the important parameters to determine adulteration of honey.

Optical and I-V studies on Au-ZnO-ITO based UV-sensing devices

Being a II-VI semiconductor material with a wide direct band gap corresponding to the U-V region, ZnO finds important applications in U-V light sensors. In this work, we have developed and characterized Au-ZnO-ITO based UV photosensitive devices whose I-V characteristics show p+-i-n type behaviour and show an increased current under UV illumination. ZnO is employed as the active region. Both ZnO and gold were deposited via rf magnetron sputtering. The I-V characteristics of the fabricated UV sensor indicated a knee voltage of 0.69V. The resistance was observed to decrease by a factor of 3.5 under illumination. Further, we have optically characterized ZnO thin films deposited at different power levels to determine the dependency of various optical constants on deposition process parameters. These thin films were characterized using VASE (Variable Angle Spectroscopic Ellipsometer) and their optical properties including refractive index dispersion, band gap along with film thicknesses were extracted and modeled using WVASE modeling software.

Changes in rheological properties of wheat due to storage

BACKGROUND The present study aimed to investigate changes in the fundamental rheological properties of dough prepared from wheat grains stored for 6 months at 20 °C, at ambient temperature (temperature varied with time) and at 4 °C. Stress/shear rate ramp, oscillation and creep-recovery tests were performed to assess the changes in rheological properties as a result of storage. RESULTS Samples were observed to be non-Newtonian; thus, the Bingham model estimated the yield stress, which was maximum for the wheat stored under ambient conditions and minimum for wheat stored at 20 °C. The stress required to break the bonds was maximum for wheat-dough stored under ambient conditions and minimum for wheat stored at 20 °C. Wheat stored at 20 °C also had the highest maximum creep and recovery strain. The viscoelastic properties of the three wheat-dough samples were compared. CONCLUSION The results obtained in the present study show that the wheat-dough prepared under ambient conditions behaves as a rigid and stiff material. The dough prepared from wheat stored at 20 °C had the maximum elasticity.