Characterization of Cd36_03230p, a putative vanillin dehydrogenase from Candida dubliniensis

Despite its annotation as such, Cd36_03230p is not a vanillin dehydrogenase.</p

Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products

The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (TV), dienes, and trienes value together with colour, were evaluated after deep frying of fried products, namely aloo pakora, onion pakora, bread pakora, boondi, and meduvada. The FFA and PV after frying were 0.12 ± 0.01 and 1.16 ± 0.07, 0.13 ± 0.02 and 1.3 ± 0.01, 0.66 ± 0.01 and 2.63 ± 0.00, 0.13 ± 0.01 and 1.65 ± 0.05, 0.22 ± 0.01% and 0.92 ± 0.00 meq/kg for fried medium after frying of aloo pakora, onion pakora, bread pakora, boondi, and meduvada fried in palm olein respectively. A similar trend was also observed for AV, TV, CD, and CT, where sunflower oil showed higher deterioration upon frying than palm olein. The changes in fatty acids profile showed significant change in sunflower oil, evidenced by increased saturated fatty acids and decreased unsaturated fatty acids. The colour also increased significantly for both oil after frying, depicting the buildup of oxidative by-products in the frying medium. The prospect of palm olein for frying various Indian snacks is prominent owing to its thermal resistance and techno-economic benefits over sunflower oil

A-priori modelling of selected physico-chemical properties of Malbec V. Vinifera specie Alphonse Lavallee variety of black grape juice

Abstract Estimation of physico-chemical properties is essential for food processing operations ranging from equipment design to plant installation and extending towards packaging, storage and distribution applications. Among the various physico-chemical properties, density, heat capacity and thermal conductivity play an influential role. Herein, the physico-chemical properties such as estimation of density, heat capacity and thermal conductivity for Malbec V. Vinifera specie Alphonse Lavallee variety of black grape juice are estimated as a function of temperature (274 to 339 K) and concentration (13.6–45°Brix). A group contribution method approach coupled with the genetic algorithm (GA) formulation is employed to estimate the parameters and respective non-linear equations for important property parameter calculations are generated. The objective functions use experimental dataset of density, thermal conductivity and heat capacity over the same temperature and concentration range subtracted from the estimated dataset to minimize the objective function values in the genetic algorithm framework. Additionally, cubic equation of state is employed as constitutive relation for such estimation. The results follow a similar trendline and show a close resemblance in comparison of the experimental dataset with high accuracy indicating a potential use of similar methodology towards estimation of properties for other food matrices. Graphical Abstrac

IN VITRO ASSESSMENT OF PHYSIOLOGICAL PROPERTIES OF ENTEROCOCCUS STRAINS OF HUMAN ORIGIN FOR POSSIBLE PROBIOTIC USE: Probiotic bacteria of human origin

Objective: The human vagina and gut are known to harbor a wide range of bacteria. Some useful bacteria maintain the vaginal pH around 3–4.5. This acidity of the vagina helps to inhibit pathogenic organisms that cause urogenital infections. The present study involved screening of previously identified Enterococcus strains of human origin for their probiotic physiological properties. Materials and Methods: The strains were screened for their biofilm, antibiofilm, antagonistic, antibiotic resistance, adherence, aggregating, and hydrogen peroxide production abilities. Results: Enterococcus canintestini S26B, Entamoeba dispar S27A, E. dispar S26A, E. dispar S20B, E. canintestini AB2, Enterococcus villorum SB2, and Enterococcus rivorum S22C displayed in vitro probiotic properties. Conclusions: These strains can be used as probiotic candidates and may prove their potential in human or animal feed only after further clinical studies

Impact of atmospheric pressure pin-to-plate cold plasma on the functionality of arrowroot starch

The present study focused to modify the functionality of arrowroot starch (ARS) by a novel atmospheric pressure pin-to-plate cold plasma. The top electrode consists of multiple pins arranged in such a way to shower corona discharge of electrons to provide effective modification. Arrowroot starch (10 g) was exposed to the cold plasma processed at three input voltages (190, 210, 230 V) for 5–15 min and studied for the changes in intrinsic viscosity average molecular weight (MWv), powder flow properties (bulk and tapped density, Hausner's ratio, Carr's index), functional (water and oil binding capacity, pH, gel hydration, turbidity), rheological (pasting and steady shear flow), thermal (DSC) and structural (FTIR, XRD, SEM) properties. With cold plasma treatment, MWv of the ARS was increased evincing the cross-linking phenomenon which has also shown in increase in peak viscosity of the starch pastes (4.33%–11.98%). The steady shear viscosity at 50 s−1 of the plasma-treated starch also increased remarkably (15.44%–223.83%) than the untreated. Inclusion of acidic and hydrophilic functionalities along with surface etching of starch observed under SEM have resulted in the pH reduction (from 5.41 ± 0.03 to 4.01 ± 0.01), Increase in water (22.5% rise in 230–15) and oil binding (8.46% in 230–15), swelling volume (50% increase) and solubility index (240% increase), reduction in paste turbidity. The increase in % of crystallinity in the plasma-treated arrowroot starch was associated with the increase in gelatinization enthalpy showing the thermal stability of plasma-indued crosslinking of arrowroot starch. This proves that cold plasma can be a potential green modification technology to produce clear, highly viscous, more hydrating, shear, and thermally stable starches

A Review on the Journey of edible flowers from farm to consumer's plate

Flowers that can be consumed by human beings and pose no harm upon consumption are edible flowers. The change in the eating habits and lifestyle of consumers has placed a demand for healthier food products. Edible flowers are a storehouse of bioactive components having numerous health benefits. The use of edible flowers for culinary purposes goes back to ancient times across the globe by the local population. The edible flower has now made its way into the present-day market due to its nutritional importance. This review focuses on the journey of edible flowers from farm to consumer dishes covering important aspects like the nutritional profile of edible flowers in terms of major and minor constituents, processing and preservation techniques with a focus on the non-thermal processing which enhances the shelf-life of edible flower with no adverse effect on the bioactive profile and freshness of the edible flower. Further, the safety aspect of the edible flower is addressed along with consumer acceptance and their use in the formulation of functional food products. This review will definitely help consumers and entrepreneurs to deeply understand edible flowers from farm to plate

<span style="mso-bidi-language: KOK" lang="EN-US">The effect of agitation and aeration on production of cyclosporin A <span style="mso-bidi-language:KOK" lang="EN-US">in batch cultures of <i>Tolypocladium inflatum </i><span style="mso-bidi-font-style:italic" lang="EN-US">MTCC 557 </span></span></span>

394-401The present study reports the effects of aeration and agitation on growth and production of the cyclosporin A (CyA) in batch fermentor cultures of Tolypocladium inflatum MTCC 557. Dissolved oxygen concentration, pH, dry cell wt, CyA titer and sugar utilization were continuously measured and determined. In the first step, the effect of agitation was evaluated by changing the agitation speed in the range of 250 to 450 rpm at 1 vvm. Further, after selecting the optimum agitation speed, the aeration rate was varied between 0.5 vvm to 1.0 vvm. Efficiency of aeration and agitation was evaluated through oxygen mass transfer coefficient (kLa). Maximum CyA production of 1274 mg/L with specific productivity of 0.152 mg/g.h was obtained at 350 rpm agitation and 0.75 vvm aeration. The kLa of the fermentation system supporting maximum production (350 rpm, 0.75 vvm) was 0.113 h-1. The oxygen transfer rate (OTR), oxygen utilization rate (OUR), and specific oxygen uptake rates (qO2) in the fermentation broth were also determined. </span

Rheological behavior of indian traditional fermented wheat batters used for preparation of Kurdi & Seera

Traditional Indian cereal based fermented food products like Kurdi (Maharashtra) and Seera (Himachal Pradesh) are prepared from batter of fermented wheat grains. These wheat batters were prepared by soaking wheat grains (Triticum Astivum L., variety: PBN51) in water at different temperatures (30, 37.5 and 45°C) for four days (natural fermentation), crushed, centrifuged and characterized for rheological properties. The present study was aimed to test the effect of soaking temperature (during natural fermentation of wheat grains) on the rheological behavior of wheat batter. It was determined that viscosity and yield stress of the wheat batter decreased with increase in soaking temperature of natural fermentation. Yield stress decreased by 65% and 82% for wheat grains soaked at 37.5°C and 45°C, respectively as compared to those soaked at 30°C. This was attributed to the degradation of the carbohydrates by the natural flora of microorganisms. Increasing the soaking temperature during natural fermentation decreased the fluid consistency index and increased the flow behavior index of the batter, demonstrating a lower viscosity and increased fluidity. All the samples revealed shear thinning behavior. Gelatinization temperature of the wheat batter decreased with increase in soaking temperature as demonstrated by viscoelastic analysis (loss modulus, storage modulus, Tan δ) of the samples

Effect of cold plasma processing on physicochemical characteristics and thermal properties of palm oil

In this study, the atmospheric cold plasma treatment is carried out at two different powers of 50 and 60 W for two different exposure durations of 30 and 45 min. The treatment had not resulted in a significant difference between the control and plasma-treated samples in values like saponification value, triacylglycerol value, acid value, and free fatty acid value. While there was about a 3% increase in the melting point from 34.1 ± 0.17 °C to 35.23 ± 0.25 °C after 60 W of treatment for 45 min, there was around a 0.9% increase after 50 W of treatment for 30 min. The peroxide value and anisidine value started increasing slowly immediately after cold plasma treatment but still, the values were within the range. There was a significant decrease in the iodine value (56.31 ± 0.26 g of I2/100 g of oil to 51.56 ± 0.01 g of I2/100 g of oil) due to the cold plasma treatment. The TOTOX value which represents the oxidative stability of the palm oil had increased from 12.77 ± 0.93 for the control sample to the maximum value of 16.38 ± 0.28 which was for the 60 W power treatment for 45 min