Papers by harpreet khurana
วารสารเภสัชวิทยา (Thai Journal of Pharmacology), 2003
Morinda citrifolia (noni) has been used for thousands of years as a source of traditional medicin... more Morinda citrifolia (noni) has been used for thousands of years as a source of traditional medicine and has been recently commercially processed and internationally distributed. M. citrifolia has been subjected to considerable pharmacological effects claimed in the folk medicine and toxic effects. The purpose of this study was to evaluate the analgesic activity and genotoxicity of the alcoholic extract from the fruits of M. citrifolia using acetic acid-induced writhing response test in mice and Bacillus subtilis rec-assay, respectively. In writhing response test, the extract at various doses between 84-336 mg/kg produced a significant dose-dependent inhibition (p<0.001,n=6) of pain caused by acetic acid injection. The inhibitory effect of the 336 mg/kg dose of extract was similar to that produced by morphine in a dose of 1.5 mg/kg. In B . subtilis rec-assay, the alcoholic extract of M. citrifolia did not show any positive reaction while all 8 commercial M . citrifolia juice samples obtained from various places showed positive results with a clear relationship of dose-genotoxic response, compared to positive control (mitomycin C) and negative control (DW). The results obtained suggest the alcoholic extract of M. citrifolia exhibits marked analgesic activity and doesn't possess mutagenic activity while possible mutagens might be formed during processing. Further studies are necessary to evaluate its genotoxicity using another mutagenicity tests such as Ames' test and micronucleus test.
Applied Engineering in Agriculture, 2008
A chemometric study for the quantification of sugars in commercial fruit yogurts and yogurt drink... more A chemometric study for the quantification of sugars in commercial fruit yogurts and yogurt drink samples was carried out using fourier transform infrared spectrophotometery (FTIR), attenuated total reflectance (ATR), and partial least squares regression (PLS). The calibration set consisted of 43 mixtures of five sugars namely sucrose, glucose, galactose, lactose, and fructose. Different PLS models using raw, first, and second derivative spectra were tested in order to evaluate their prediction ability for the validation set. The second derivative transformation plot over a range of 1500 to 900 cm 1 was found to highlight the variations among sugar mixtures and was further applied onto commercial fruit yogurt and yogurt drink samples for quantification of sugars. Results indicated that FTIR-ATR coupled with multivariate analysis could quantify total sugar contents of commercial fruit yogurts and yogurt drinks within minutes, without the need for any kind of sample preparation.
Morinda citrifolia (noni) has been used for thousands of years as a source of traditional medicin... more Morinda citrifolia (noni) has been used for thousands of years as a source of traditional medicine and has been recently commercially processed and internationally distributed. M. citrifolia has been subjected to considerable pharmacological effects claimed in the folk medicine and toxic effects. The purpose of this study was to evaluate the analgesic activity and genotoxicity of the alcoholic extract from the fruits of M. citrifolia using acetic acid-induced writhing response test in mice and Bacillus subtilis rec-assay, respectively. In writhing response test, the extract at various doses between 84-336 mg/kg produced a significant dose-dependent inhibition (p<0.001,n=6) of pain caused by acetic acid injection. The inhibitory effect of the 336 mg/kg dose of extract was similar to that produced by morphine in a dose of 1.5 mg/kg. In B . subtilis rec-assay, the alcoholic extract of M. citrifolia did not show any positive reaction while all 8 commercial M . citrifolia juice sample...
Food Science and Technology, 2008
Applied Engineering in Agriculture, 2008
A chemometric study for the quantification of sugars in commercial fruit yogurts and yogurt drink... more A chemometric study for the quantification of sugars in commercial fruit yogurts and yogurt drink samples was carried out using fourier transform infrared spectrophotometery (FTIR), attenuated total reflectance (ATR), and partial least squares regression (PLS). The calibration set consisted of 43 mixtures of five sugars namely sucrose, glucose, galactose, lactose, and fructose. Different PLS models using raw, first, and second derivative spectra were tested in order to evaluate their prediction ability for the validation set. The second derivative transformation plot over a range of 1500 to 900 cm-1 was found to highlight the variations among sugar mixtures and was further applied onto commercial fruit yogurt and yogurt drink samples for quantification of sugars. Results indicated that FTIR-ATR coupled with multivariate analysis could quantify total sugar contents of commercial fruit yogurts and yogurt drinks within minutes, without the need for any kind of sample preparation.
Journal of Food Science, 2008
ABSTRACT: Fourier transform infrared (FTIR) spectroscopy was investigated as a method for analys... more ABSTRACT: Fourier transform infrared (FTIR) spectroscopy was investigated as a method for analysis of acesulfame-K content after a simple extraction procedure for certain commercial diet food samples. Partial least squares (PLS) models were developed for prediction of acesulfame-K using select spectral ranges on the basis of relevant IR absorption bands associated with acesulfame-K. The acesulfame-K content of test food samples was predicted accurately in the fingerprint region between 1100 and 1300 cm−1 with a maximum prediction error of 9.82% when compared with conventional HPLC method. The PLS was found to be a consistently better predictor when both PLS and principal component regression (PCR) analyses were used for quantification of acesulfame-K. The developed procedure was further validated by comparing with HPLC results as well as recovery studies. As a quick tool, the method developed is expected to be used for routine estimation of acesulfame-K in commercial products.
Comprehensive Reviews in Food Science and Food Safety, 2008
ABSTRACT: Infrared (IR) heating provides significant advantages over conventional heating, inclu... more ABSTRACT: Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed.
Journal of Agricultural and Food Chemistry, 2008
Aspartame is a low-calorie sweetener commonly used in soft drinks; however, the maximum usage dos... more Aspartame is a low-calorie sweetener commonly used in soft drinks; however, the maximum usage dose is limited by the U.S. Food and Drug Administration. Fourier transform infrared (FTIR) spectroscopy with attenuated total reflectance sampling accessory and partial least-squares regression (PLS) was used for rapid determination of aspartame in soft drinks. On the basis of spectral characterization, the highest R2 value, and lowest PRESS value, the spectral region between 1600 and 1900 cm(-1) was selected for quantitative estimation of aspartame. The potential of FTIR spectroscopy for aspartame quantification was examined and validated by the conventional HPLC method. Using the FTIR method, aspartame contents in four selected carbonated diet soft drinks were found to average from 0.43 to 0.50 mg/mL with prediction errors ranging from 2.4 to 5.7% when compared with HPLC measurements. The developed method also showed a high degree of accuracy because real samples were used for calibration, thus minimizing potential interference errors. The FTIR method developed can be suitably used for routine quality control analysis of aspartame in the beverage-manufacturing sector.
... bacteria do not substantially alter the overall sensory characteristics of yogurts and ... Re... more ... bacteria do not substantially alter the overall sensory characteristics of yogurts and ... Recently, the combined effect of cryoprotectants, microencapsulation and prebiotics was ... FORTIFICATION WITH PHYSIOLOGICALLY ACTIVE INGREDIENTS Modern consumers are increasingly ...
Food Chemistry, 2011
The contents of trans fatty acids in French fries served at the local food service retailers in H... more The contents of trans fatty acids in French fries served at the local food service retailers in Honolulu were determined by simple Fourier transform infrared (FTIR) spectroscopic technique without the pretreatment of fatty acid extraction. A horizontal attenuated total reflection (ATR) crystal made of zinc selenide (ZnSe) was used to obtain FTIR spectra of French fries with and without fatty
Ever-growing consumer demand for convenience, combined with a healthy diet and preference for nat... more Ever-growing consumer demand for convenience, combined with a healthy diet and preference for natural ingredients has led to a growth in functional beverage markets. Current trends and changing consumer needs indicate a great opportunity for innovations and developments in fermented milks. Scientific and clinical evidence is also mounting to corroborate the consumer perception of health from fermented milks. Probiotics, prebiotics, synbiotics and associated ingredients also add an attractive dimension to cultured dairy products. Also, owing to expanding market share and size of dairy companies, there has been a reduction of clearly structured markets i.e. merging of dairy products and fruit beverage markets with introduction of 'juiceceuticals' like fruit-yogurt beverages that are typical example of hybrid dairy products offering health, flavour and convenience. Another potential growth area for fermented milks includes added-value products such as low calorie, reduced-fat varieties and those fortified with physiologically active ingredients including fibers, phytosterols, omega-3-fatty acids, whey based ingredients, antioxidant vitamins, isoflavones that provide specific health benefits beyond basic nutrition. World over efforts have been devoted to develop fermented milks containing certain nonconventional food sources like soybeans and millets and convert them to more acceptable and palatable form thus producing low cost, nutritious fermented foods especially for developing and underdeveloped nations where malnutrition exists. Furthermore, use of biopreservatives and certain innovative technologies like membrane processing, high pressure processing and carbonation lead to milk fermentation under predictable, controllable and precise conditions to yield hygienic fermented milks of high nutritive value.
Uploads
Papers by harpreet khurana