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Chapter 30 of training manual "Recent advances in harvest and post-harvest technologies in fisheries"Not AvailableNot Availabl

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Characterisation of Curcumin-loaded Egg Albumin Powder

Curcumin was encapsulated using egg albumin as a carrier material by desolvation and spray drying methods. Curcumin-loaded egg albumin powder was analysed for its in vitro release pattern, structural changes, morphology, stability, and antioxidant capacity. In vitro release studies showed that the cumulative release of 5.32, 47.76, 50.58, and 60.63% from pure curcumin from the powders prepared using ethanol, acetone, and spray drying, respectively, in 72 h. The FT-NIR spectrum of curcumin-loaded egg albumin powder confirmed that the curcumin and egg albumin maintained their chemical structure during drying process. FESEM images revealed that particles were in spherical shape and in the size ranges of 50 nm to 400 nm and 50 nm to 350 nm for nanoparticles prepared using ethanol and acetone, respectively. SEM images of spray dried particles showed that the particle size ranged from 1 μm to 15 μm without any agglomeration. Curcumin retentions of 74.66, 75.93, and 70.64% were observed in powder prepared using ethanol, acetone, and spray drying, respectively, after 50 min of heating at 100 ºC. Thus, the encapsulated samples were thermally stable, and could be used in food preparations as natural yellow colourant as functional food ingredient. Total antioxidant capacity of curcumin-loaded egg albumin powder prepared using ethanol, acetone, and spray drying was 5.96±0.89, 4.58±0.23, and 6.97±0.44 μg of ascorbic acid equivalents, respectively, at 100 μg.ml-1 sample concentration. Curcumin retained within the formulations was found to be stable without any change in the physical appearance throughout the storage period

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Not AvailableFisheries comprise a major economic activity within complex interactions between human beings and water-'the first among equals' of the natural resources (Ahmed, 1992). Fisheries data assembled by the Food and Agricultural Organization (FAO) suggest that global marine fisheries catches increased to 86 million tones in 1996, then slightly declined. In the past three decades, employment in fisheries and aquaculture has grown at a higher rate than the growth of world population. The fishery engineering is evolving as an important domain in view of depleting stocks on both pre and post-harvest scenarios. It will also aid in fish processing technologies, optimizing energy and water use in seafood industries, mitigating climate change related issues and reducing carbon foot print. It is important to explore novel ways to obtain, quantify and integrate industry responses to declining fishing stocks and increasing management regulations into fishery-an ecosystem-based management advice. The technological interventions help to reduce the wastage of fishes, which is otherwise a highly perishable commodity by preservation technologies and converting it into value added products with higher shelf life. Use of appropriate technologies along the fish value chain will help in producing better quality products and fetch more markets and higher price.Not Availabl

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Chapter 10 of training manual "Utilization of marine bioactive compounds - Research advances and future trends"Not AvailableNot Availabl

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