Department of Food Processing Technology and Management

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    ENCAPSULATION OF INULIN LOADED OVALBUMIN NANOFIBRILS IN TONED MILK TO ENHANCE THE NUTRITIONAL VALUE
    (2022) Praveetha, Senthilkumar; Praveetha, Senthilkumar; Arunadevi, Natarajan; Vladimir, Shavrov; Petr, Lega
    Self-assembled nanofibrils encapsulation was performed in the application of nutritional enhancement of toned milk. Inulin loaded nanofibrils (self-assembled ovalbumin nanofibrils) were used for the encapsulation of toned milk. The physico-chemical parameters and nutritional value of inulin loaded ovalbumin nanofibrils were determined. The physic-chemical analysis of toned milk, such as pH, titrable acidity, anti-oxidant activity, encapsulation efficiency, and in-vitro release, were calculated. The results show that sensory characteristics were not affected by encapsulation of nanofibrils on toned milk. The nutritional values of inulin loaded ovalbumin nanofibrils in toned milk was performed using conventional oven drain method (moisture), ignition method (ash), gerber method (protein), kjeldahl method (fat), pearson's composition analysis (carbohydrates), titration method (lactose), and HPLC method (Vitamin D). The result shows that the protein content is raised and also increased with other nutritional values
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    GUM ACACIA/PECTIN/PULLULAN-BASED EDIBLE FILM FOR FOOD PACKAGING APPLICATION TO IMPROVE THE SHELF-LIFE OF IVY GOURD
    (INSTITUTE OF FOOD SCIENCE TECHNOLOGY, 2022-06-15) Siva, Nandhini Suresh; Charumathi, Puspharaj; Arunadevi, Natarajan; Ramesh, Subramani
    Ternary blend of gum acacia/pectin/pullulan (GPPL) polysaccharide composite film was prepared using solution casting technique with the addition of different ratios of glycerol and sorbitol to increase plasticiser—polysaccharide interactions. The results showed that the film thickness, water contact angle, moisture content, solubility, tensile strength, elongation and anti-microbial properties were in good agreement with already reported films in the literature. Composite film solution was used as a coating solution to improve the shelf-life of ivy gourd (Coccinia indica). Weight loss, titrable acidity (TA), total soluble solids (TSS), anti-oxidant, total phenolic content (TPC) and storage time were measured to check the efficiency of the coating solution. The obtained data shows a 35% increase in the shelf-life of the ivy gourd during the storage period of 23 days. The anti-microbial test showed that the prepared film/coating is more resistant against Pseudomonas aeruginosa due to the presence of pullulan. Therefore, our coating shows a significant increase in shelf-life of ivy gourd up to 23 days of storage time. Thus, the prepared polysaccharide composite films in this study may be suitable for food packaging applications whereas the composite film solution can be used to improve the shelf-life of various food products in the food industry.