Papers by Rahul C . Ranveer
Apple Academic Press eBooks, Mar 8, 2023
Apple Academic Press eBooks, Mar 8, 2023
European Journal of Nutrition & Food Safety
Aims: Attempts were made to study flaxseed oil incorporated extruded snack by adopting response s... more Aims: Attempts were made to study flaxseed oil incorporated extruded snack by adopting response surface methodology (RSM) approach. Study Design: Central Composite Rotatable Design (CCRD). Place and Duration of Study: Department of Food Processing Technology, A.D. Patel Institute of Technology, Po Box 52, New Vallabh Vidya Nagar, Anand. Methodology: Feed moisture (12 -16%, wb), flaxseed oil (3-7%), extruder barrel temperature (115-145⁰C and screw speed (345 – 375 rpm) were selected as independent variable at three levels. The Central Composite Rotatable Design (CCRD) was employed to study linear, interactive and quadratic effect of selected independent variables on measured responses (expansion ratio ER, breaking strength BS, overall acceptability score OAA, starch-lipid complexing index CI). Results: The physical properties of extrudate (ER at 0.05 and BS at 0.10 level) and functional properties (OAA at 0.05 and CI at 0.01 level) were significantly influenced by flaxseed oil inclus...
European Journal of Nutrition & Food Safety
Aims: Attempts were made to study flaxseed oil incorporated extruded snack by adopting response s... more Aims: Attempts were made to study flaxseed oil incorporated extruded snack by adopting response surface methodology (RSM) approach. Study Design: Central Composite Rotatable Design (CCRD). Place and Duration of Study: Department of Food Processing Technology, A.D. Patel Institute of Technology, Po Box 52, New Vallabh Vidya Nagar, Anand. Methodology: Feed moisture (12 -16%, wb), flaxseed oil (3-7%), extruder barrel temperature (115-145⁰C and screw speed (345 – 375 rpm) were selected as independent variable at three levels. The Central Composite Rotatable Design (CCRD) was employed to study linear, interactive and quadratic effect of selected independent variables on measured responses (expansion ratio ER, breaking strength BS, overall acceptability score OAA, starch-lipid complexing index CI). Results: The physical properties of extrudate (ER at 0.05 and BS at 0.10 level) and functional properties (OAA at 0.05 and CI at 0.01 level) were significantly influenced by flaxseed oil inclus...
Comprehensive Reviews in Food Science and Food Safety, 2021
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moi... more Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. Th...
Comprehensive Reviews in Food Science and Food Safety, 2021
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moi... more Fish and fishery products (FFP) are highly perishable due to their high nutritional value and moisture content. The spoilage is mainly caused by microorganisms and chemical reactions, especially lipid oxidation, leading to losses in quality and market value. Microbiological and lipid deteriorations of fishery‐derived products directly lower their nutritive value and pose the risk of toxicity for human health. Increasing demand for safe FFP brings about the preservation using additives from natural origins without chemical additives due to their safety and strict regulation. Antimicrobials and antioxidants from natural sources have exhibited an excellent control over the growth of microorganisms causing fish spoilage via different mechanisms. They also play a major role in retarding lipid oxidation by acting at various stages of oxidation. Antimicrobials and antioxidants from natural sources are usually regarded as safe with no detrimental effects on the quality attributes of FFP. Th...
European Journal of Nutrition & Food Safety, 2020
Background: The kokum rind consists of high amount of anthocyanin. The traditional methods are no... more Background: The kokum rind consists of high amount of anthocyanin. The traditional methods are not capable to extract anthocyanin completely. Aims: The present study was focused on the optimization of enzyme pretreatment for extraction of anthocyanin from Kokum rind. Methodology: A central composite design was used to optimize the enzyme-assisted extraction of anthocyanin from the Kokum rinds. Kokum rinds was pretreated with food-grade pectinase and cellulase enzymes separately and then subjected to acidified ethanol extraction. The factors investigated included enzyme concentration (0 – 2%), Incubation time (1-5 h) and pretreatment temperature (15–55ºC). Results: Overall, 107.17- to 63.71 - fold increase in anthocyanin recovery when treated with pectinase and cellulase, respectively was observed compared to the untreated rinds. From a response surface analysis of the data, a second-degree polynomial equation was developed which provided the following optimal extraction conditions i...
European Journal of Nutrition & Food Safety, 2020
Background: Whey is by product of dairy industry and contained about 6% milk solids. It may coaus... more Background: Whey is by product of dairy industry and contained about 6% milk solids. It may coause environmental problem if not utilized properly. Aims: The present study aim to utilize whey in the preparation ice candy enriched with fruit pulp. Methodology: Whey candy mix was prepared by combination of fruit pulp, sugar and stabilizer in clarified paneer whey followed by homogenization, heating and cooling. Mix was poured in mold and passed through contionues blast freezer to harden. Hardened candies were wraped in aluminium foil and stored in deep freezer at - 20 ± 2ºC. The sutability of fruits i.e. kiwi, orange and pineapple in whey based ice candy was determined by organoleptic quality. The level of selected fruit and sugar were optimized using Response Surface Methodology (RSM). The optimized product was evaluated for sensory and physico-chemical qualities. Also the storage stability, consumer acceptability and economical feasibilities of the product were tested. Results: Among...
Brazilian Archives of Biology and Technology, 2015
The aim of this study was to optimize the encapsulation of lycopene using response surface method... more The aim of this study was to optimize the encapsulation of lycopene using response surface methodology and to determine its stability. The lycopene was extracted from tomato processing industry waste. The extracted pigment was purified by crystallization method. The effect of different process parameters, viz, core to wall ratio, sucrose to gelatin and inlet temperature on encapsulation efficiency (EE) and encapsulation yield (EY) were studied. Structural study of encapsulated material was carried by using scanning electron microscope (SEM). The samples with and without encapsulation were stored under different conditions such as the presence and absence of air, sunlight, at room temperature and under refrigeration. Highest EE (92.6 ± 0.86) and EY (82.2 ± 0.95) were observed when the core to wall ratio was 1:4, sucrose to gelatin ratio was 7:3 and inlet temperature was 180 0 C. The SEM analysis showed the encapsulated lycopene was of "bee-net" shaped, whereas lycopene without encapsulation was like "saw dust". More than 90% retention was recorded in microencapsulated sample stored in all storage conditions, whereas sample without encapsulation showed less than 5% retention with sample storage conditions after 42 days of storage. The optimization and storage study would be helpful to the lycopene producer to improve storage stability.
OCL, 2015
The aim of this study was to optimize extracion of flaxseed oil process by ultrasonic treatment a... more The aim of this study was to optimize extracion of flaxseed oil process by ultrasonic treatment and determination of its effect on ω-3 fatty acid. The extraction of flaxseed oil was optimized by using different solvents like methanol, acetone, petroleum ether, ethanol, hexane and dichloromethane. The ultrasonication treatment was optimized with respect to amplitude (20-80 kHz), temperature (25-40 • C), sonication time (20-80 min) and solid to solvent ratio (1:5, 1:10 and 1:15) for extraction of flaxseed oil. The extracted oil was subjected to GC analysis to determine ω-3 fatty acid. The recovery of flaxseed oil was higher with hexane followed by dichloromethane. The ultrasonic treatment at frequency of 40 kHz, temperature of 30 • C, extraction time of 40 min and solid to solvent ratio: 1:10 gave best results for extraction. The ultrasonic assisted extraction improves the extraction yield by 11.5% with similar amount of solvent. The chromatograph showed that there were no significant effects on α-Linolenic acid (ω-3) by the ultrasonic assisted extraction. This will beneficial to the oil extractor to recover higher amount of oil from same amount of the raw materials. Keywords: Extraction / ultrasound / flaxseed oil / polyunsaturated fatty acid / linolenic acid (ω-3) Résumé-Effet du traitement ultrasonore sur le rendement de l'extraction et sur les acides gras oméga-3 de l'huile de lin. L'objectif de cette étude est l'optimisation du processus d'extraction de l'huile de lin par traitement aux ultrasons et de déterminer son effet sur les acides gras ω-3. L'extraction de l'huile de lin a été optimisée en utilisant différents solvants tels que le méthanol, l'acétone, l'éther de pétrole, l'éthanol, l'hexane et du dichlorométhane. Le traitement ultrasonore a été optimisé en termes de fréquence (20-80 kHz), de température (25-40 • C), de temps de sonication (20 à 80 min) et du ratio solide/solvant (1:5, 1:10 et 1:15) pour l'extraction de l'huile de lin. L'huile extraite a été soumise à une analyse par chromatographie gazeuse (GC) pour déterminer la teneur en acides gras omega-3. Le meilleur résultat d'extraction de l'huile de lin a été obtenu avec de l'hexane comme solvant suivi par le dichlorométhane. Le traitement ultrasons à la fréquence de 40 kHz, à la température de 30 • C, avec une durée d'extraction de 40 min et un ratio solide/solvant de 1/10 a donné le meilleur résultat pour l'extraction. L'extraction assistée par ultrasons améliore le rendement d'extraction de 11,5 % avec la même quantité de solvant. L'analyse des acides gras a montré qu'il n'y avait pas d'effet significatif de l'extraction assistée par ultrasons sur l'acide α-linolénique (ω-3). Le traitement ultrasonore permet ainsi de récupérer une plus grande quantité d'huile à partir de la même quantité de matières premières.
Polyphenol oxidase (PPO) activity profile of various morphological parts of grape was considered ... more Polyphenol oxidase (PPO) activity profile of various morphological parts of grape was considered as an index to specify its suitability to process in the form of raisins. In the present investigation the presence of residual PPO in different morphological parts of grapes and the effects of pH, temperature and storage conditions on the PPO activity were studied. The raisins stored at refrigerated condition significantly retained the golden yellow colour, as compared to raisins stored at room temperature. Residual PPO activity during processing and storage was found to be an important factor affecting the changes in colour and external appearance of raisins. The PPO activity of the skin (108) was found more than the flesh (55) which indicates that the PPO is located in skin than flesh. Also the PPO activity was found maximum at pH 5.4 and at 25ºC. Raisin sample prepared in the laboratory by Australian cold dip method and stored in low temperature was best with respect to colour.
American Journal of Food Technology
: The main objective of this study was to make a formulation which can be easily taken by the con... more : The main objective of this study was to make a formulation which can be easily taken by the consumer. Therefore, it was decided to make a health drink, keeping in view the varied need of different consumers. Garden cress (Lepidium sativum) belongs to family Cruciferae and is grown in India, North America and parts of Europe. The edible whole seed is known to have health promoting properties hence, it was assumed that these seeds can serve as raw material for functional foods, sharing its peppery, tangy flavor and aroma. Since, it is rich in proteins, carbohydrates and certain essential minerals like calcium, iron and phosphorous along with crude dietary fiber (7.6%) it can be used as health drink with milk as its base. An attempt has been made by adding 5% sugar (w/v) in skimmed milk with 1% fat and different quantity of washed, boiled and powdered seeds of garden cress along with sodium salt of Carboxymethyl Cellulose (CMC) as suspending agent. The drink that was found most suita...
International Journal of Pharmaceutical Sciences Review and Research
Flax seed (Linum usitatissimum) is popularly known as Alsi, Jawas, Aksebija, etc. in Indian langu... more Flax seed (Linum usitatissimum) is popularly known as Alsi, Jawas, Aksebija, etc. in Indian languages, is a blue flowering crop that produces small, flat seeds ranging in colour from golden yellow to reddish brown. Flaxseed contains good amount of α-Linolenic Acid (ALA), omega-3 fatty acid, protein, dietary fiber, lignan specifically Secoisolariciresinol diglucoside (SDG). ALA is beneficial for infant brain development, reducing blood lipids and cardiovascular diseases. Flaxseed proteins (10.5% to 31%) are relatively high in arginine, aspartic acid and glutamic acid whereas lysine, methionine and cystine are limiting amino acids. Flaxseed dietary fiber exhibits positive effect to reduce constipation, to keep better bowel movement and as hypocholestermic agent. Flax seed contains dietary fibres and omega-3 fatty acids in the form of ALA, which can help reduce the risk of cancer, particularly breast and colon, by blocking tumour formation. Flax seed is an emerging as one of the key so...
This study aims to determine nutritional as well as medicinal properties of Moringa oleifera (Dru... more This study aims to determine nutritional as well as medicinal properties of Moringa oleifera (Drumstick) and Cicer arietinum (Chick pea) leaves. The possible health benefits of these underutilized leafy vegetables were explored by determining total phenolic content by Folin-Ciocalteau reagent, free radical-scavenging activity by 2, 2- diphenyl-1-picrylhydrazyl and phytochemicals extracted with acetone, chloroform, petroleum ether and ethanol by GC-MS screening. The M. oleifera and C. arietinum leaves powders were good source of protein, crude fiber, vitamin C and total minerals, particularly calcium, phosphorus and iron. Total phenolic content of drumstick and chick pea leaves was 260 mg/g and 190 mg/g, whereas free radical scavenging activity was 36.06 and 80.12 μg/ml respectively. Major phytochemicals identified in both leaves were hexadecanoic acid, pentacosane, β-sitosterol, phytol, octadecatrienoic acid methyl ester and vitamin E acetate. All the compounds identified by GC-MS w...
Journal of Food Science and Technology -Mysore-
Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional c... more Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100 g dry weight (d.w.) include protein (29.3 g), carbohydrate (62.97 g), crude fat (0.91 g), ash (6.82 g) and crude fiber (12.3 g). Energy value of this mushroom was about 297.5 kcal/100 gd.w. Major mineral components estimated include Ca, Fe, and Mg with highest level of 505.0, 109.5 and 108.7 mg/100 g respectively. Methanolic extract containing significant amounts of phenols and flavonoids showed free radical scavenging potential and antibacterial activities against various spp. of Gram positive and Gram negative bacteria. Compounds responsible for antibacterial activities analyzed by GC-MS include β- Sistosterol, Cholestanol, 1,5-Dibenzoylnaphthalene and 1,2-Benzenedicarboxylic acid. Flavor components extracted by hot extraction method were found to be higher in number and...
This investigation deals with the effect of curing and drying methods on the recovery, curcumin c... more This investigation deals with the effect of curing and drying methods on the recovery, curcumin content and essential oil content in different turmeric cultivars. The Krishna cultivars were best among the three cultivars on the basis of physico-chemical analysis whereas, Salem and Tekurpeta had higher values for colour. The fingers cured with improved method loose moisture at faster rate than uncured and cured with traditional method. The fingers of Salem cultivar cured with improved method followed by shade-net drying had got higher recovery. The essential oil content of three cultivars was unaffected by the curing and drying methods.
Journal of Food Processing & Technology, 2012
Volume 1 • Issue 3 • 2012 acid of commercial grade. The process flow chart for preparation of man... more Volume 1 • Issue 3 • 2012 acid of commercial grade. The process flow chart for preparation of mango pulp is given in Figure 1. Storage treatments of mango pulp The pasteurized mango pulp was subjected to different predecided treatments and packed in 500 ml capacity glass bottles. The following treatments were finalized on the basis of efficacy of chemical preservatives. T 0 = Control (without any chemical preservatives), T 1 = 0.2% sodium benzoate, T 2 = 0.2% potassium meta-bisulphite (KMS), T 3 = 0.2% potassium sorbet, T 4 = 0.066% each of KMS + Sodium benzoate. The treated mango pulp was stored for a period of 3 months at ambient temperature (27-35°C). The pulp was assessed for microbial and sensory attributes at an interval of 15 days for a total storage period of 90 days. Microbial and organoleptic evaluation of mango pulp Total bacterial count (TBC): The pulp samples were analyzed for microbiological quality by considering the total plate count as evaluation index as described [5]. Sensory evaluation: Ready to serve mango beverages were prepared by using pulp as quality beverage (selected treatments) and evaluated by a panel of 11 semi trained judges for sensorial quality characteristics on a 9 point Hedonic scale like color, flavor and over all acceptability as described [6]. Statistical analyses: The data generated during triplicate experimentation were recorded and statistically analyzed on standard software using standard procedure for analysis of completely randomized design (CRD). The treatment means, their standard errors
Journal of Food Processing & Technology, 2012
Whey and juice of mango (Cv. Kesar) were utilized at various combinations (70:30, 75:25 and 80:20... more Whey and juice of mango (Cv. Kesar) were utilized at various combinations (70:30, 75:25 and 80:20) for preparation of nutritious ready-to-serve (RTS) beverages and evaluated for various physico-chemicals and sensory attributes during storage. The study revealed that the RTS beverage prepared with 70% whey and 30% mango juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and overall acceptability and also found highest in ascorbic acid content (9.80mg/100g). A reducing trend was observed in total sugars and ascorbic acid and increasing trend was observed in reducing sugars and acidity content during the storage of beverage at refrigeration temperature over a period of 30 days. The beverage remained unchanged with respect to TSS content along the storage period.
Journal of Food Science and Technology, 2012
Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional c... more Oyster mushroom (Pleurotus sajor-caju) cultivated in the laboratory was studied for nutritional constituents, flavor components, antioxidant and antibacterial properties. Nutritional constituents estimated per 100 g dry weight (d.w.) include protein (29.3 g), carbohydrate (62.97 g), crude fat (0.91 g), ash (6.82 g) and crude fiber (12.3 g). Energy value of this mushroom was about 297.5 kcal/100 gd.w. Major mineral components estimated include Ca, Fe, and Mg with highest level of 505.0, 109.5 and 108.7 mg/100 g respectively. Methanolic extract containing significant amounts of phenols and flavonoids showed free radical scavenging potential and antibacterial activities against various spp. of Gram positive and Gram negative bacteria. Compounds responsible for antibacterial activities analyzed by GC-MS include β-Sistosterol, Cholestanol, 1,5-Dibenzoylnaphthalene and 1,2-Benzenedicarboxylic acid. Flavor components extracted by hot extraction method were found to be higher in number and concentration than the cold extraction method. The characteristic flavor component of mushroom i.e. 1-Octen-3-ol was better extracted by hot than the cold.
Food and Bioproducts Processing, 2013
ABSTRACT The present study aims to optimize extraction process of lycopene by using solvents and ... more ABSTRACT The present study aims to optimize extraction process of lycopene by using solvents and examine the effect of enzyme treatment on the recovery if any. Different parts of tomato fruits like whole tomato, peel, pulp and industrial waste were screened for lycopene content. The extraction of lycopene was carried out with four different solvents to know their extraction efficiency. Two step extraction processes was followed for enzyme-assisted extraction of lycopene. In the first step waste samples were treated with enzymes i.e. cellulase and pectinase, whereas in second step extraction of lycopene was carried out by solvent. The optimization study with respect to concentrations and incubation time were carried out for both the enzymes. Also the effect of particle size and cooking methods on recovery of lycopene were studied. The results revealed that the tomato peel (417.97 μg/g) contains highest amount of lycopene followed by industry waste (195.74 μg/g), whole tomato (83.85 μg/g) and pulp (47.6 μg/g). When extraction was carried out by tri- mixture (i.e. Acetone, ethanol and hexane) got higher recovery of lycopene than the other solvents. Maximum recovery of lycopene was obtained at 1.5% cellulase and 2% pectinase respectively at 4 h of incubation period. The results also indicated that finer the particle size, higher the recovery of lycopene, whereas all cooking methods reduced the recovery of lycopene. The above extraction process will be beneficial to the small scale entrepreneur to improve their socio- economical status.
Uploads
Papers by Rahul C . Ranveer