Utilization of Agro-Industrial Wastes as Edible Coating and Films for Food Packaging Materials

Mostly, food packaging employs synthetic materials obtained from nonrenewable sources. These packaging materials are based on petrochemicals and cause substantial environmental problems by producing massive amounts of non-biodegradable solid wastes. Edible coatings and films are considered as the potential solution to these problems of non-biodegradable packaging solid wastes for maintaining food-environment interactions, retaining food quality, and extending shelf life. In addition, edible coatings and films offer prevention from microbial spoilage of packed foods by controlling moisture and gas barrier characteristics. Increasing environmental concerns and consumer demands for high-quality eco-friendly packaging have fueled the advancement of innovative packaging technologies, for instance, the development of biodegradable films from renewable agricultural and food processing industry wastes. Therefore, the current chapter presents the application of edible coatings and films as an alternative to conventional packaging, emphasizing the fundamental characterization that these biodegradable packaging should hold for specific applications such as food preservation and shelf life enhancement. The primary employed components (e.g., biopolymers, bioactive, and additives components), manufacturing processes (for edible films or coatings), and their application to specific foods have all been given special consideration in this chapter. Besides, a future vision for the use of edible films and coatings as quality indicators for perishable foods is presented

Content validity of first M.B.B.S physiology examinations and it's comparison with teaching hours devoted for different sub-divisions of physiology

Scientific studies confirm that it is the evaluation system rather than educational objectives, curriculum or instructional techniques that have the most profound impact on students learning. The present study was done to find out the coverage of different sub-divisions of physiology in written examination and its comparison with the teaching hours devoted to the teaching of each topic

European Journal of Lipid Science and Technology

Not AvailableEmblicanin rich water-soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w/w NaCl and 50% w/w EEO in inner (W1) phase, 4% w/w polyglycerol polyricinoleate (PGPR) in middle oil-phase and 2% w/w low-methoxy-pectin and reverse osmosis water in outer (W2) phase. Ultra-Turrax high shear homogenizer is employed to prepare primary emulsion (W1/O) at 20 000 rpm and DE (W1/O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 0.18 Pa s), sedimentation stability, zeta potential (32.17 1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation

European Journal of Lipid Science and Technology

Not AvailableEmblicanin rich water-soluble extract of Emblica officinalis (EEO) is encapsulated in the inner phase of double emulsion (DE) by using emulsifiers in different phases at different concentrations. The effects of other variables like homogenization speed, salt and herbal concentration are also investigated on various phases of DE to obtain a stable matrix. Finally, optimized EEO encapsulated DE has 2% w / w NaCl and 50% w / w EEO in inner (W1) phase, 4% w / w polyglycerol polyricinoleate (PGPR) in middle oil-phase and 2% w / w low-methoxy-pectin and reverse osmosis water in outer (W2) phase. Ultra-Turrax high shear homogenizer is employed to prepare primary emulsion (W1 / O) at 20 000 rpm and DE (W1 / O in W2) at 12 000 rpm. The EEO encapsulated DE has been characterized for encapsulation efficiency (>90%), viscosity (0.715 0.18 Pa s), sedimentation stability, zeta potential (32.17 1.17 mV), and particle size. Light and confocal laser microscopy are used for elaborating the microscopic structure of EEO encapsulated DEs. DE has shown storage stability up to 42 days and protect antioxidant activities as compared to control (herbal extract was not encapsulated in the inner phase). The present study demonstrates that the optimized DE matrix can be used to protect the bioactive properties of EEO for its use in functional food formulation