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Umar M, Ruktanonchai U, Makararpong D, Anal AK. Enhancing Immunity Against Pathogens Through Glycosylated Bovine Colostrum Proteins. Food Reviews International 2023. [DOI: 10.1080/87559129.2023.2169866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Muhammad Umar
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathumthani, Thailand
| | - Uracha Ruktanonchai
- NANOTEC, National Science and Technology Development Agency, Pathumthani, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathumthani, Thailand
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2
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Anal AK, Boonlao N, Ruktanonchai UR. Emulsion Systems Stabilized with Biopolymers to Enhance Oral Bioaccessibility and Bioavailability of Lipophilic Bioactive Compounds. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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3
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Kaur B, Panesar PS, Anal AK. Ultrasound‐assisted extraction of mango seed kernel butter and assessment of its physicochemical, thermal, and structural properties. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Brahmeet Kaur
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal India
| | - Parmjit Singh Panesar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal India
| | - Anil Kumar Anal
- Department of Food, Agriculture, and Bioresources, School of Environment, Resources and Development Asian Institute of Technology Khlong Luang Thailand
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Boonlao N, Ruktanonchai UR, Anal AK. Glycation of soy protein isolate with maltodextrin through Maillard reaction via dry and wet treatments and compare their techno-functional properties. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04473-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Adhikari M, Koirala S, Anal AK. Edible multilayer coating using electrostatic layer‐by‐layer deposition of chitosan and pectin enhances shelf life of fresh strawberries. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15704] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Manita Adhikari
- Food Engineering and Bioprocess Technology Academic Program Department of Food, Agriculture and Bioresources School of Environment, Resources, and Development Asian Institute of Technology P.O Box 4 Klong Luang, Pathum Thani 12120 Thailand
| | - Sushil Koirala
- Food Engineering and Bioprocess Technology Academic Program Department of Food, Agriculture and Bioresources School of Environment, Resources, and Development Asian Institute of Technology P.O Box 4 Klong Luang, Pathum Thani 12120 Thailand
- Food Innovation, Nutrition, and Health Academic Program Department of Food, Agriculture and Bioresources School of Environment, Resources, and Development Asian Institute of Technology P.O Box 4 Klong Luang, Pathum Thani 12120 Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology Academic Program Department of Food, Agriculture and Bioresources School of Environment, Resources, and Development Asian Institute of Technology P.O Box 4 Klong Luang, Pathum Thani 12120 Thailand
- Food Innovation, Nutrition, and Health Academic Program Department of Food, Agriculture and Bioresources School of Environment, Resources, and Development Asian Institute of Technology P.O Box 4 Klong Luang, Pathum Thani 12120 Thailand
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Kumar SR, Sadiq MB, Anal AK. Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean. J Food Sci Technol 2022; 59:257-267. [PMID: 35068570 PMCID: PMC8758870 DOI: 10.1007/s13197-021-05010-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2021] [Accepted: 01/29/2021] [Indexed: 01/03/2023]
Abstract
Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates (58.79-66.19 g/100 g) and proteins (21.9-29.1 g/100 g). Soaked faba bean (SFB) (29.1 g/100 g) and raw faba bean (RFB) (25.70 g/100 g) flour contained significantly higher amount of protein than germinated faba bean (GFB) and pressure cooked faba bean (PCFB). The physicochemical and functional composition of GFB and PCFB were improved compare to raw flour. Physical and functional properties such as water absorption index (2.97 g/g) and foaming stability (140.13 mL/100 mL) were increased by germination. The functional properties of pressure-cooked faba bean such as water solubility index (2.12 g/100 g) and water absorption capacity (2.02 g/g) were higher than other flour samples. The microstructure of legume flour samples explained that the starch granules of raw flours were smooth, oval and granular structure whereas soaked, germinated and cooked flours showed damaged starch granules. The effect of soaking, germination and pressure-cooking demonstrated significant variations in functionals characteristics of faba bean flour. Therefore, various processing conditions can be combined to obtain the desired characteristics in faba bean-based food products.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Nueng, 12120 Pathum Thani Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600 Pakistan
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Nueng, 12120 Pathum Thani Thailand
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Shrestha P, Sadiq MB, Anal AK. Development of antibacterial biocomposites reinforced with cellulose nanocrystals derived from banana pseudostem. Carbohydrate Polymer Technologies and Applications 2021. [DOI: 10.1016/j.carpta.2021.100112] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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8
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Boonlao N, Ruktanonchai UR, Anal AK. Enhancing bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems. Colloids Surf B Biointerfaces 2021; 209:112211. [PMID: 34800865 DOI: 10.1016/j.colsurfb.2021.112211] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/25/2021] [Accepted: 11/07/2021] [Indexed: 02/07/2023]
Abstract
The consumption of foods rich in antioxidants, vitamins, minerals including carotenoids etc. can boost the immune system to help fight off various infections including SARS- CoV 2 and other viruses. Carotenoids have been gaining attention particularly in food and pharmaceutical industries owing to their diverse functions including their role as pro-vitamin A activity, potent antioxidant properties, and quenching of reactive oxygen (ROS), such as singlet oxygen and lipid peroxides within the lipid bilayer of the cell membrane. Nevertheless, carotenoids being lipophilic, have poor solubility in aqueous medium and are also chemically instable. They are susceptible to degrade under stimuli environmental conditions during food processing, storage and gastrointestinal passage. They also exhibit poor oral bioavailability, thus, their applications in aqueous-based foods are limited. As a consequent, suitable delivery systems including colloids-based are needed to enhance the solubility, stability and bioavailability of carotenoids. This review presents challenges of incorporation and delivery of carotenoids focusing on stability and factors affecting bioavailability. Furthermore, designed factors impacting bioaccessibility and bioavailability of carotenoids using emulsion-based delivery systems are explicitly explained. Each delivery system exhibits its own advantages and disadvantages; thus, the delivery systems should be designed based on their targets and their further applications.
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Affiliation(s)
- Nuntarat Boonlao
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand
| | | | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani 12120, Thailand.
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Mala T, Anal AK. Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin-Resistant Starch Based Hydrogel Beads. Front Bioeng Biotechnol 2021; 9:757176. [PMID: 34778230 PMCID: PMC8585738 DOI: 10.3389/fbioe.2021.757176] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 09/27/2021] [Indexed: 11/21/2022] Open
Abstract
Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).
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Affiliation(s)
- Thatchajaree Mala
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
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Kumar SR, Sadiq MB, Singh G, Anal AK. Formulation of nutritional and ready to mix gluten-free porridge from proso millet (Panicum miliaceum) little millet (Panicum sumatrense) and legume faba bean (Vicia faba). J Food Sci Technol 2021; 59:2821-2829. [DOI: 10.1007/s13197-021-05305-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2021] [Accepted: 10/20/2021] [Indexed: 11/24/2022]
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11
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Koirala S, Prathumpai W, Anal AK. Effect of ultrasonication pretreatment followed by enzymatic hydrolysis of caprine milk proteins and on antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of peptides thus produced. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105026] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Waché Y, Anal AK, Chu-Ky S. Special issue on food safety in South East Asia. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Mala T, Sadiq MB, Anal AK. Comparative extraction of bromelain and bioactive peptides from pineapple byproducts by ultrasonic‐ and microwave‐assisted extractions. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13709] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Thatchajaree Mala
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources Asian Institute of Technology Klong Luang Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences Forman Christian College (A Chartered University) Lahore Pakistan
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources Asian Institute of Technology Klong Luang Thailand
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Prajapati S, Koirala S, Anal AK. Bioutilization of Chicken Feather Waste by Newly Isolated Keratinolytic Bacteria and Conversion into Protein Hydrolysates with Improved Functionalities. Appl Biochem Biotechnol 2021; 193:2497-2515. [PMID: 33779934 DOI: 10.1007/s12010-021-03554-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
Chicken feathers are major poultry waste that is difficult to process in its native form due to highly resistant keratin protein in large amounts. In this study, a novel feather-degrading bacterium, Bacillus amyloliquefaciens KB1, was screened from a chicken farm bed (CFB) using morphological and biochemical tests followed by 16s rDNA analysis. Among observed isolates, bacterial isolate (KB1) showed the highest degree of feather degradation (74.78 ± 2.94%) and total soluble protein (205 ± 0.03 mg/g). The optimum fermentation conditions obtained were at 40 °C (temperature), pH 9, and 1% (w/v) feather concentration using response surface methodology in a Box-Behnken design. It produced 260 mg/g of soluble protein and bioactive peptides with 86.16% feather degradation. The amino acid profile showed an increase in the concentration of essential amino acids compared with the feather meal broth. The selection of a safe screening source for this new bacterium in CFB produced hydrolysates with enhanced bioactivity applicable for feed, and cosmetic applications, along with environmental bioremediation.
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Affiliation(s)
- Saugat Prajapati
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture, and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani, 12120, Thailand
| | - Sushil Koirala
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture, and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani, 12120, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture, and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathum Thani, 12120, Thailand.
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Dahal A, Sadiq MB, Anal AK. Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anuja Dahal
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Khlong Nueng Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences Forman Christian College (A Chartered University) Lahore Pakistan
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Khlong Nueng Thailand
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Rodthong W, Kuwornu JKM, Datta A, Anal AK, Tsusaka TW. Factors Influencing the Intensity of Adoption of the Roundtable on Sustainable Palm Oil Practices by Smallholder Farmers in Thailand. Environ Manage 2020; 66:377-394. [PMID: 32627083 DOI: 10.1007/s00267-020-01323-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Accepted: 06/23/2020] [Indexed: 06/11/2023]
Abstract
The Roundtable on Sustainable Palm Oil (RSPO) was formed in 2004 in response to adverse environmental impacts caused by the expansion of oil palm production. It created voluntary standards to accelerate adoption of improved practices along the supply chain to ensure environmental benefits. However, the rate of adoption among smallholders of the practices RSPO recommends remains low. This study assessed the factors influencing smallholder farmers' adoption decisions and the intensity of adoption using primary data obtained from 723 randomly selected oil palm producers in the southern region of Thailand, of which 333 RSPO were adopters and 390 were non-adopters. The results of the binary logit and two-limit Tobit regressions revealed that total farm labor, farm size, number of training sessions attended, access to information, extension services, support services, and perceived ease of adoption of the practices had positive effects on the intensity of adoption. However, the age of oil palm trees negatively influenced the intensity of adoption. The results suggest that strengthening capacity building activities and extension services would increase the adoption of the RSPO practices among small-scale farmers.
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Affiliation(s)
- Wipadsara Rodthong
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Klong Luang, Pathum Thani, 12120, Thailand
| | - John K M Kuwornu
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Klong Luang, Pathum Thani, 12120, Thailand
- Department of Agricultural Economics, Agribusosterveeiness and Extension, University of Energy and Natural Resources, Sunyani, Ghana
| | - Avishek Datta
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Klong Luang, Pathum Thani, 12120, Thailand.
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Klong Luang, Pathum Thani, 12120, Thailand
| | - Takuji W Tsusaka
- Department of Development and Sustainability, School of Environment, Resources and Development, Asian Institute of Technology, Klong Luang, Pathum Thani, 12120, Thailand
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Kumar SR, Sadiq MB, Anal AK. Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109465] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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18
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Jitmun T, Kuwornu JK, Datta A, Kumar Anal A. Factors influencing membership of dairy cooperatives: Evidence from dairy farmers in Thailand. Journal of Co-operative Organization and Management 2020. [DOI: 10.1016/j.jcom.2020.100109] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Boonlao N, Shrestha S, Sadiq MB, Anal AK. Influence of whey protein-xanthan gum stabilized emulsion on stability and in vitro digestibility of encapsulated astaxanthin. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109859] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Raungrusmee S, Shrestha S, Sadiq MB, Anal AK. Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109279] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Anal AK, Perpetuini G, Petchkongkaew A, Tan R, Avallone S, Tofalo R, Nguyen HV, Chu-Ky S, Ho PH, Phan TT, Waché Y. Food safety risks in traditional fermented food from South-East Asia. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106922] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Hlaing SAA, Sadiq MB, Anal AK. Enhanced yield of Scenedesmus obliquus biomacromolecules through medium optimization and development of microalgae based functional chocolate. J Food Sci Technol 2020; 57:1090-1099. [PMID: 32123430 PMCID: PMC7026320 DOI: 10.1007/s13197-019-04144-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2019] [Accepted: 10/28/2019] [Indexed: 01/13/2023]
Abstract
The freshwater green microalga Scenedesmus obliquus was cultivated to enhance the contents of proteins, carbohydrates and lipids by using Box-Behnken experimental design. S. obliquus was cultured under phototrophic conditions by using Bold's Basal Medium with different cultivation parameters including pH (7, 8 and 9), salinity (10, 30 and 50 mM), and nitrogen source (0.125, 0.5 and 1 g/L). The highest biomass yield (64.9 ± 0.94 mg/L/day) was obtained by using optimized medium at a salinity concentration of 30 mM (w/v), and nitrogen sources of 0.125 g/L. The maximum content of protein, lipid and carbohydrates from S. obliquus optimized medium were 342.19 ± 0.28 mg/g, 241.41 ± 4.32 mg/g and 288.05 ± 1.12 mg/g of dry wt. respectively. The amino acid and fatty acid analysis of S. obliquus biomass indicated the presence of significant amount of essential amino acids and essential fatty acids. Furthermore, chocolate crispy bar was developed by fortification with encapsulated freeze-dried S. obliquus and evaluated for its oxidative stability and sensory analysis. The chocolate fortified with microalgae can be a potential source of essential fatty acids and amino acids in addition to other bioactive compounds.
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Affiliation(s)
- Su Aye Aye Hlaing
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klongluang, Pathum Thani 12120 Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600 Pakistan
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klongluang, Pathum Thani 12120 Thailand
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23
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Thapa SP, Shrestha S, Anal AK. Addressing the antibiotic resistance and improving the food safety in food supply chain (farm-to-fork) in Southeast Asia. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106809] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Tay-Zar AC, Srichana P, Sadiq MB, Anal AK. Restriction of dietary non-phytate phosphorus on growth performance and expression of intestinal phosphate cotransporter genes in broilers. Poult Sci 2019; 98:4685-4693. [PMID: 30982064 DOI: 10.3382/ps/pez171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/13/2019] [Indexed: 11/20/2022] Open
Abstract
Effects of dietary non-phytate phosphorus (nPP) restriction on growth and duodenal type IIb sodium-dependent phosphate cotransporter (NaPi-IIb) genes were observed. A total of 432 one-day old Cobb500 male broiler chickens in 36 cage pens were divided into 6 groups with each group containing 6 pens. Each group was treated with one of the diets containing 0.33, 0.37, 0.41, 0.45, 0.49, and 0.53% of nPP up to 14 D. During 15 to 31 D, birds were treated with one of the diets containing 0.23, 0.27, 0.31, 0.35, 0.39, and 0.43% of nPP. Level of Ca was kept the same across all treatments. Dietary nPP level influenced (P < 0.001) weight gain and feed intake in both growth phases, whereas effect on feed per gain ratio was seen only in the second phase. Toe ash, tibia ash, and tibia breaking strength responded to treatments (P < 0.01) at 14 D. Only tibia ash content was significantly improved (P < 0.001) at 31 D. Growth and bone parameters linearly improved with an increase in dietary nPP content (P < 0.05). Above dietary nPP 0.41% and 0.31% for first phase and second phase, respectively, no significant improvement was seen. Duodenal NaPi-IIb mRNA overexpressed with a decrease in dietary nPP in both phases (P < 0.05). Relative expression of NaPi-IIb in lowest nPP group were 2.2 folds higher in the first phase and 3.6 folds higher in the second phase compared to respective highest nPP groups of each phase. No significant change in NaPi-IIb expression was seen above 0.37% of dietary nPP for 14 D and 0.31% of dietary nPP for 31 D. Dietary requirements of nPP 0.41% for 0 to 14 D and 0.31% for 15 to 31 D were adequate for optimal growth and bone parameters. This study fills the gap in understanding of intestinal NaPi-IIb expression in response to dietary nPP restriction in broilers older than 21 D of age.
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Affiliation(s)
- Aye Cho Tay-Zar
- Department of Food, Agriculture and BioResources, Asian Institute of Technology, Klong Luang 12120, Thailand
| | - Pairat Srichana
- Feed Technology Department, Charoen Pokphand Group, Bangrak, Bangkok 10500, Thailand
| | - Muhammad Bilal Sadiq
- Department of Food, Agriculture and BioResources, Asian Institute of Technology, Klong Luang 12120, Thailand
| | - Anil Kumar Anal
- Department of Food, Agriculture and BioResources, Asian Institute of Technology, Klong Luang 12120, Thailand
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Raungrusmee S, Anal AK. Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. Foods 2019; 8:foods8110558. [PMID: 31703277 PMCID: PMC6915372 DOI: 10.3390/foods8110558] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 02/07/2023] Open
Abstract
The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.
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Chein SH, Sadiq MB, Anal AK. Antifungal effects of chitosan films incorporated with essential oils and control of fungal contamination in peanut kernels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14235] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Su Hlaing Chein
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathum Thani Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences Forman Christian College (A Chartered University) Lahore Pakistan
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathum Thani Thailand
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Chein SH, Sadiq MB, Datta A, Anal AK. Prevalence and identification of
Aspergillus
and
Penicillium
species isolated from peanut kernels in central Myanmar. J Food Saf 2019. [DOI: 10.1111/jfs.12686] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Su Hlaing Chein
- Department of Food, Agriculture and BioresourcesAsian Institute of Technology Pathum Thani Thailand
| | - Muhammad Bilal Sadiq
- School of Life SciencesForman Christian College (A Chartered University) Lahore Pakistan
| | - Avishek Datta
- Department of Food, Agriculture and BioresourcesAsian Institute of Technology Pathum Thani Thailand
| | - Anil Kumar Anal
- Department of Food, Agriculture and BioresourcesAsian Institute of Technology Pathum Thani Thailand
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28
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Kalhoro MS, Visessanguan W, Nguyen LT, Anal AK. Probiotic potential of
Lactobacillus paraplantarum
BT‐11 isolated from raw buffalo (
Bubalus bubalis
) milk and characterization of bacteriocin‐like inhibitory substance produced. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Muhammad Saleem Kalhoro
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathumthani Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology (BIOTEC) National Science and Technology Development Agency (NSTDA) Pathumthani Thailand
| | - Loc Thai Nguyen
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathumthani Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources Asian Institute of Technology Pathumthani Thailand
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29
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Akbar A, Sadiq MB, Ali I, Anwar M, Muhammad N, Muhammad J, Shafee M, Ullah S, Gul Z, Qasim S, Ahmad S, Anal AK. Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential. CyTA - Journal of Food 2019. [DOI: 10.1080/19476337.2019.1575474] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Ali Akbar
- Department of Microbiology, University of Balochistan, Quetta, Pakistan
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, Bangkok, Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, Bangkok, Thailand
- Department of Biological Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Imran Ali
- Institute of Biochemistry Faculty of Life Science, University of Balochistan, Quetta, Pakistan
| | - Muhammad Anwar
- Institute of Biochemistry Faculty of Life Science, University of Balochistan, Quetta, Pakistan
| | - Niaz Muhammad
- Department of Microbiology, Kohat University of Science and Technology, Kohat, Pakistan
| | - Javed Muhammad
- Department of Microbiology, University of Swabi, Swabi, Pakistan
| | - Muhammad Shafee
- Centre for Advanced Studies in Vaccinology and Biotechnology, University of Balochistan, Quetta, Pakistan
| | - Sami Ullah
- Department of Chemistry, University of Balochistan, Quetta, Pakistan
| | - Zareen Gul
- Department of Botany, University of Balochistan, Quetta, Pakistan
| | - Said Qasim
- Department of Geography, University of Balochistan, Quetta, Pakistan
| | - Shaikh Ahmad
- Institute of Biochemistry Faculty of Life Science, University of Balochistan, Quetta, Pakistan
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, Bangkok, Thailand
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30
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Affiliation(s)
- Yi Yi Win
- Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
| | - Manisha Singh
- Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
| | - Muhammad Bilal Sadiq
- Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
| | - Anil Kumar Anal
- Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Pathumthani, Thailand
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31
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Anal AK, Shrestha S, Sadiq MB. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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32
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Akbar A, Sadiq MB, Ali I, Muhammad N, Rehman Z, Khan MN, Muhammad J, Khan SA, Rehman FU, Anal AK. Synthesis and antimicrobial activity of zinc oxide nanoparticles against foodborne pathogens Salmonella typhimurium and Staphylococcus aureus. Biocatalysis and Agricultural Biotechnology 2019. [DOI: 10.1016/j.bcab.2018.11.005] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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33
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Rehman ZU, Anal AK. Enhanced lipid and starch productivity of microalga ( Chlorococcum sp. TISTR 8583) with nitrogen limitation following effective pretreatments for biofuel production. ACTA ACUST UNITED AC 2018; 21:e00298. [PMID: 30619730 PMCID: PMC6308246 DOI: 10.1016/j.btre.2018.e00298] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 12/12/2018] [Accepted: 12/16/2018] [Indexed: 11/30/2022]
Abstract
To enhance the lipid and starch productivity of Chlorococcum sp. TISTR 8583 for biofuel productions. To identify suitable pretreatment strategy for release of fermentable sugars and lipids extraction from algal biomass. To convert the released fermentable sugars and lipids into bioethanol and biodiesel respectively.
The study was conducted to evaluate the conditions to enhance the accumulation of lipids and starch in Chlorococcum sp. TISTR 8583 for the production of biofuel. The Chlorococcum sp. TISTR 8583 was cultivated on BG-11 medium under optimized light intensity. The nitrogen limitation (NL) enhanced the accumulation of both starch and lipids and resulted in 34.02% total sugars as compared to 22.57% on nitrogen supplemented (NS) media only. Similarly, the nitrogen supplemented (NS) media produced 17.05% lipids as compared to 29.59% lipids by NL media. The biomass was investigated for biodiesel and bioethanol production by adopting different pretreatment strategies, such as enzyme, acid and alkaline pretreatments. The alkaline pretreatment was found to be efficient strategy (23.67 wt% sugars/g algal biomass: 1.2% (w/v) at 140 ⁰C for 30 min) while the acid pretreatment (1%: v/v; 140 °C) was least effective pretreatment strategy with the yield of 14.83 wt% sugars/g algal biomass.
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Affiliation(s)
- Zia Ur Rehman
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani, 12120, Thailand.,Institute of Biochemistry, University of Balochistan, Sariab Road Quetta, Balochistan, Pakistan
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani, 12120, Thailand
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34
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Rehmat Z, Mohammed WS, Sadiq MB, Somarapalli M, Kumar Anal A. Ochratoxin A detection in coffee by competitive inhibition assay using chitosan-based surface plasmon resonance compact system. Colloids Surf B Biointerfaces 2018; 174:569-574. [PMID: 30502668 DOI: 10.1016/j.colsurfb.2018.11.060] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 11/17/2018] [Accepted: 11/24/2018] [Indexed: 10/27/2022]
Abstract
This study demonstrates the evaluation of ochratoxin A (OTA) in coffee on compact surface plasmon resonance (SPR) biosensors based on crosslinked chitosan and carboxymethyl chitosan nanomatrix substrates. Ochratoxin A is a toxic secondary metabolite widely produced by Aspergillus and Penicillium fungi and requires regular quantification and detection in food samples. The gold coated SPR chips were synthesized with chitosan and carboxymethyl chitosan through spin coating technique. The SPR nanomatrix chips were used for the immobilization of ochratoxin A-bovine serum albumin (OTA-BSA) conjugate to develop a competitive inhibition immunoassay. The monoclonal ochratoxin A antibodies (mAb-OTA) were used as biological receptors for the detection of OTA in buffer and coffee samples. The limit of detection (LOD) in coffee for chitosan (CS) and carboxymethyl chitosan (CMC) substrates was 5.7 ng/mL and 3.8 ng/mL, respectively. Compact surface plasmon resonance (SPR) system based on chitosan-based (CS-AU) nanomatrix substrates provides a platform for the detection of ochratoxin A with high sensitivity, accuracy, ease-of-use and cost-effectiveness. This compact SPR system can be used at farm and industrial levels for the detection of OTA in food matrices.
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Affiliation(s)
- Zainia Rehmat
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathumthani 12120, Thailand
| | - Waleed S Mohammed
- Center of Research in Optoelectronics, Communication and Control Systems (BU-CROCCS), Bangkok University, Pathumthani 12120, Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathumthani 12120, Thailand
| | - Manjunath Somarapalli
- Center of Research in Optoelectronics, Communication and Control Systems (BU-CROCCS), Bangkok University, Pathumthani 12120, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathumthani 12120, Thailand.
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35
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Waché Y, Do TL, Do TBH, Do TY, Haure M, Ho PH, Kumar Anal A, Le VVM, Li WJ, Licandro H, Lorn D, Ly-Chatain MH, Ly S, Mahakarnchanakul W, Mai DV, Mith H, Nguyen DH, Nguyen TKC, Nguyen TMT, Nguyen TTT, Nguyen TVA, Pham HV, Pham TA, Phan TT, Tan R, Tien TN, Tran T, Try S, Phi QT, Valentin D, Vo-Van QB, Vongkamjan K, Vu DC, Vu NT, Chu-Ky S. Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project. Front Microbiol 2018; 9:2278. [PMID: 30374334 PMCID: PMC6196250 DOI: 10.3389/fmicb.2018.02278] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 09/06/2018] [Indexed: 12/03/2022] Open
Abstract
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.
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Affiliation(s)
- Yves Waché
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thuy-Le Do
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Thi-Yen Do
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Maxime Haure
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Atelier du Fruit, Longvic, France
| | - Phu-Ha Ho
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Thailand
| | - Van-Viet-Man Le
- Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam
| | - Wen-Jun Li
- School of Life Sciences, Sun Yat-sen University, Guangzhou, China
| | - Hélène Licandro
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Da Lorn
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Sokny Ly
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Warapa Mahakarnchanakul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Dinh-Vuong Mai
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Hasika Mith
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | | | - Thi-Kim-Chi Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France
| | - Thi-Minh-Tu Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thi-Thanh-Thuy Nguyen
- Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Vietnam
| | | | - Hai-Vu Pham
- Agreenium, Paris, France.,CESAER, AgroSup Dijon/INRA/Université Bourgogne Franche-Comté, Dijon, France
| | - Tuan-Anh Pham
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Thanh-Tam Phan
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
| | - Reasmey Tan
- Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Tien-Nam Tien
- Center of Experiment and Practice, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
| | - Thierry Tran
- Agreenium, Paris, France.,International Center for Tropical Agriculture, CGIAR Research Program on Roots, Tubers and Bananas, Cali, Colombia.,Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR Qualisud, CGIAR Research Program on Roots, Tubers and Bananas, Montpellier, France
| | - Sophal Try
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France.,PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France.,Agreenium, Paris, France.,Institute of Technology of Cambodia, Phnom Penh, Cambodia
| | - Quyet-Tien Phi
- Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Dominique Valentin
- Agreenium, Paris, France.,Le Centre des Sciences du Goût et de l'Alimentation - AgroSup Dijon/INRA/CNRS/Université Bourgogne Franche-Comté, Dijon, France
| | - Quoc-Bao Vo-Van
- College of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Kitiya Vongkamjan
- Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand
| | - Duc-Chien Vu
- Food Industries Research Institute, Hanoi, Vietnam
| | | | - Son Chu-Ky
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam.,School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
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Shrestha S, Sadiq MB, Anal AK. Culled banana resistant starch-soy protein isolate conjugate based emulsion enriched with astaxanthin to enhance its stability. Int J Biol Macromol 2018; 120:449-459. [PMID: 30118768 DOI: 10.1016/j.ijbiomac.2018.08.066] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 08/06/2018] [Accepted: 08/13/2018] [Indexed: 12/21/2022]
Abstract
The conjugates of biomacromolecules such as proteins and polysaccharides have potential to stabilize the emulsion system and encapsulate valuable bioactive compounds for biofortification in food systems. In this study, native banana starch (NBS) was isolated from green culled banana and modified into resistant starch (type III) by lintnerization followed by autoclaving-cooling process, resulting in lintnerized-autoclaved banana starch (LABS). Soy protein isolate (SPI) was used for developing the polysaccharide-protein conjugates i.e. LABS-SPI conjugate and used as wall material to stabilize the oil-in-water emulsion system. LABS-SPI conjugate emulsions were subjected to in vitro digestion model and oxidative stability evaluation. Furthermore, the emulsion system was enriched with astaxanthin and evaluated for its stability. The chemical finger printing of LABS-SPI conjugates showed stretching in immine and enaminol group of Schiff's bases, the CN stretching of Amadori product. During in vitro digestion LABS-SPI conjugate emulsion showed that the presence of resistant starch had an influence on the droplet digestion process and significantly (p < 0.05) lower free fatty acid release compared to emulsions stabilized by SPI alone. LABS-SPI conjugate emulsion system demonstrated higher stability of astaxanthin at storage temperatures (6, 20 and 37 °C), and can be used for biofortification of food and pharmaceutical formulations.
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Affiliation(s)
- Smriti Shrestha
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani, Thailand.
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37
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Jadhav R, Anal AK. Experimental investigation on biochemical, microbial and sensory properties of Nile tilapia ( Oreochromis niloticus) treated with moringa ( Moringa oleifera) leaves powder. J Food Sci Technol 2018; 55:3647-3656. [PMID: 30150824 DOI: 10.1007/s13197-018-3293-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/23/2017] [Accepted: 06/14/2018] [Indexed: 11/30/2022]
Abstract
Six storage trials were conducted for preservation of Nile tilapia (Oreochromis niloticus) in ice storage at 5 °C using moringa leaves powder. The study aims to prolong the storage life of tilapia fish using moringa leaves powder of different concentrations. The effect of the moringa leaves powder (MLP) on biochemical, microbiological and sensory properties of fresh Nile tilapia stored in ice at 5 °C was investigated. Total volatile basic nitrogen, pH and thiobarbituric acid reactive substances values in MLP treated tilapia fish were 18.18 mg/100 g, 6.57, 5.63 mg MDA/kg respectively, which were significantly lower compared to untreated fish. Bacterial count (total viable count) was delayed significantly by increasing MLP concentration. The treated sample remains acceptable during storage in ice at 5 °C up to 11 days, whereas shelf life of untreated sample of tilapia was not extended beyond 7 days. The corresponding microbiological assessment also supports the results of sensory assessment that increased in shelf-life. The results revealed that the MLP is natural preservatives for extending the shelf life of Nile tilapia during transportation and ice storage.
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Affiliation(s)
- Rakesh Jadhav
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Khlong Luang, Pathum Thani 12120 Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Khlong Luang, Pathum Thani 12120 Thailand
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38
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Iamareerat B, Singh M, Sadiq MB, Anal AK. Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material. J Food Sci Technol 2018; 55:1953-1959. [PMID: 29666549 DOI: 10.1007/s13197-018-3100-7] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/06/2017] [Accepted: 02/26/2018] [Indexed: 11/26/2022]
Abstract
Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; Escherichia coli, Salmonella typhimurium and Staphylococcus aureus. Antibacterial effect of films increased significantly when the concentration of cinnamon oil was increased. The cassava starch film incorporated with 0.75% (w/w) sodium bentonite, 2% (w/w) glycerol and 2.5% (w/w) cinnamon oil was selected based on physical, mechanical and antibacterial potential to evaluate shelf life of meatballs. The meatballs stored at ambient temperature in cassava starch film incorporated with cinnamon oil and nanoclay, significantly inhibited the microbial growth till 96 h below the FDA limits (106 CFU/g) in foods compared to control films that exceeded above the limit within 48 h. Hence cassava starch based film incorporated with essential oils and clay nanoparticles can be an alternate approach as a packaging material for food industries to prolong the shelf life of products.
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Affiliation(s)
- Butsadee Iamareerat
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klong Luang, Pathumthani 12120 Thailand
| | - Manisha Singh
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klong Luang, Pathumthani 12120 Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klong Luang, Pathumthani 12120 Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Klong Luang, Pathumthani 12120 Thailand
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Sitthiya K, Devkota L, Sadiq MB, Anal AK. Extraction and characterization of proteins from banana ( Musa Sapientum L) flower and evaluation of antimicrobial activities. J Food Sci Technol 2018; 55:658-666. [PMID: 29391630 PMCID: PMC5785391 DOI: 10.1007/s13197-017-2975-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/18/2017] [Accepted: 11/22/2017] [Indexed: 12/20/2022]
Abstract
Ultrasonic assisted alkaline extraction of protein from banana flower was optimized using response surface methodology. The extracted proteins were characterized by Fourier transform infrared spectroscopy and molecular weight distribution was determined by gel electrophoresis. The maximum protein yield of 252.25 mg/g was obtained under optimized extraction conditions: temperature 50 °C, 30 min extraction time and 1 M NaOH concentration. The alkaline extraction produced a significantly high protein yield compared to enzymatic extraction of banana flower. Chemical finger printing of proteins showed the presence of tyrosine, tryptophan and amide bonds in extracted protein. Alkaline and pepsin assisted extracted banana flower proteins showed characteristic bands at 40 and 10 kDA, respectively. The extracted proteins showed antibacterial effects against both gram positive and gram negative bacteria. The high protein content and antimicrobial activity indicate the potential applications of banana flower in the food and feed industry.
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Affiliation(s)
- Kewalee Sitthiya
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Luang, Pathum Thani 12120 Thailand
| | - Lavaraj Devkota
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Luang, Pathum Thani 12120 Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Luang, Pathum Thani 12120 Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Luang, Pathum Thani 12120 Thailand
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Abstract
The prevalence of two groups of antibiotics; namely penicillin and sulfonamides was studied in fresh milk available in Kathmandu Valley of Nepal. The milk samples (n = 140) were collected from three different sources; individual farmers, cottage dairies and organized dairies of Kathmandu valley. Qualitative and semi-quantitative analysis with rapid screening kits revealed that 23% samples were positive for antibiotic residues in the fresh milk for penicillin and sulfonamide groups (1-256 µg/kg). High performance liquid chromatography (HPLC) analyses detected 81% samples positive for amoxicillin (68-802 µg/kg), 41% for sulfadimethoxine (31-69 µg/kg), 27% for penicillin G (13-353 µg/kg), and 12% for ampicillin (0.5-92 µg/kg). Due to the precision and accuracy of liquid chromatography method, it detected more positive samples and consequently presented higher prevalence than the rapid screening kits. The antibiotic residues were found above the maximum residue limits that presented serious threat to consumer health and raised a serious concern regarding the implementation and monitoring of international regulations in developing countries.
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Affiliation(s)
- Bal Kumari Sharma Khanal
- a Food Engineering and Bioprocess Technology, Asian Institute of Technology , Klongluang , Pathumthani , Thailand
| | - Muhammad Bilal Sadiq
- a Food Engineering and Bioprocess Technology, Asian Institute of Technology , Klongluang , Pathumthani , Thailand
| | - Manisha Singh
- a Food Engineering and Bioprocess Technology, Asian Institute of Technology , Klongluang , Pathumthani , Thailand
| | - Anil Kumar Anal
- a Food Engineering and Bioprocess Technology, Asian Institute of Technology , Klongluang , Pathumthani , Thailand
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Jain S, Anal AK. Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids. Food Res Int 2017; 103:234-242. [PMID: 29389611 DOI: 10.1016/j.foodres.2017.10.042] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2017] [Revised: 10/06/2017] [Accepted: 10/24/2017] [Indexed: 01/14/2023]
Abstract
This study aims to evaluate the effect of resistant starch (RS) derived from culled banana on the stability and characteristics of emulsions stabilized by eggshell membrane (ESM) protein hydrolysates. It was observed that incorporation of resistant starch improved the properties of the emulsions. Furthermore, the most stable emulsions developed (using a combination of RS and pretreated alcalase hydrolysates) were assessed for their behavior in an in-vitro gastrointestinal model system and changes in their particle size, zeta potential and morphology were evaluated. It was seen that these emulsions underwent flocculation and coalescence in the presence of pepsin and at higher concentrations of mucin enzyme and further coalescence and fatty acid release were observed after their passage through the small intestine. These insightful results about emulsion behavior in the gastrointestinal tract can be useful for designing delivery systems for controlled release of bioactive compounds.
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Affiliation(s)
- Surangna Jain
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Bangkok, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Bangkok, Thailand.
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Affiliation(s)
- P. Abdul Salam
- Energy Field of Study; Asian Institute of Technology; Klong Luang Thailand
| | | | - Sangam Shrestha
- Water Engineering and Management; Asian Institute of Technology; Klong Luang Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; Klong Luang Thailand
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Sriwattanachai S, Sadiq MB, Anal AK. Synergistic antifungal effects of thyme essential oil and Lactobacillus plantarum
cell-free supernatant against Penicillium
spp. and in situ effects. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13400] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Suphamid Sriwattanachai
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4, Klongluang, Pathumthani 12120, Thailand
| | - Muhammad Bilal Sadiq
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4, Klongluang, Pathumthani 12120, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4, Klongluang, Pathumthani 12120, Thailand
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Jain S, Anal AK. Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation. J Food Sci Technol 2017; 54:1062-1072. [PMID: 28416855 PMCID: PMC5380619 DOI: 10.1007/s13197-017-2530-y] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2017] [Accepted: 01/31/2017] [Indexed: 11/30/2022]
Abstract
This study aimed to ferment the chicken eggshell membrane (ESM) using the lactic acid bacteria, Lactobacillus plantarum for preparation of functional and bioactive protein hydrolysates. Cultivation at an initial pH of 8.0 for 36 h resulted in maximum protein concentration (177.3 mg/g) and degree of hydrolysis (25.1%) of the hydrolysates. Fermentation resulted in the production of hydrolysates that demonstrated excellent solubility (90.7%), good foaming capacity (36.7%) and emulsification activity (94.6 m2/g). Additionally, these protein hydrolysates exhibited remarkable bioactive properties for instance reducing power (2.53), protection from DPPH radical (70.5%) and angiotensin I converting enzyme inhibition (49.3%). The fermented protein hydrolysates were also found effective against various foodborne pathogens. The protein hydrolysates obtained by fermentation of ESM can be potentially incorporated in functional foods and nutraceuticals resulting in valorization of the ESM waste.
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Affiliation(s)
- Surangna Jain
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klong Luang Pathumthani, 12120 Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, PO Box 4, Klong Luang Pathumthani, 12120 Thailand
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Jain S, Anal AK. Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.057] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Akbar A, Anal AK. Prevalence and antibiogram study of Salmonella and Staphylococcus aureus in poultry meat. Asian Pac J Trop Biomed 2015; 3:163-8. [PMID: 23593598 DOI: 10.1016/s2221-1691(13)60043-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2012] [Accepted: 01/17/2013] [Indexed: 10/27/2022] Open
Abstract
OBJECTIVE To evaluate the presence and antibiogram pattern of Salmonella and Staphylococcus aureus (S. aureus) in retail poultry meat products. METHODS Foodborne pathogens (Salmonella and S. aureus) were isolated from poultry meat and confirmed with the help of biochemical and immunological test. Antibiogram of the isolates were examined by following CLSI methods. RESULTS A total number of 209 poultry meat samples were collected and studied in this study. Out of which, 5.26% were found contaminated with Salmonella while 18.18% were found contaminated with S. aureus. All the Salmonella and S. aureus isolates were found resistant to at least one antibiotic. About 72.72% of the Salmonella isolates showed resistance to tetracycline, while S. aureus isolates were also found highly resistant to tetracycline equal to 44.73%. One of the Salmonella isolates showed multi-drug resistance to almost six antibiotics out of nine antibiotics used in the study. Multidrug resistant S. aureus isolates were also found in the study. CONCLUSIONS The study confirmed the presence of Salmonella and S. aureus in retail poultry meat. It is a potential threat to consumer health. To reduce the risk of contamination, good hygiene practices are necessary from processing to storage.
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Affiliation(s)
- Ali Akbar
- Food Engineering and Bioprocess Technology, School of Environment, Recourses and Development, Asian Institute of Technology, Klong Luang, Pathumthani 12120, Thailand ; Faculty of Life Science, Department of Microbiology, University of Balochistan Quetta, Pakistan
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Waché Y, Anal AK, Chan ES, Heng PWS, Ngo DN, In S, Poncelet D, Phan-Thi H. Meeting report: The 1st BRG-training school in Asia, a first step in the building of an ASEAN encapsulation network. Biotechnol J 2014; 9:1473-5. [DOI: 10.1002/biot.201400485] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Nasrin TAA, Anal AK. Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products. J Food Sci Technol 2014; 52:5120-8. [PMID: 26243933 DOI: 10.1007/s13197-014-1606-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/06/2014] [Accepted: 10/09/2014] [Indexed: 10/24/2022]
Abstract
Oil in water emulsions were produced by the mixture of culled banana resistant starch (CBRS) & soy protein isolate (SPI), mixture of Hylon VII & SPI and SPI with 7.5 and 5 % (w/w) Menhaden fish oil. The emulsions were further freeze- dried obtaining 33 and 50 % oil load microcapsules. The range of particles diameter was 4.11 to 7.25 μm and viscosity was 34.6 to 146.48 cP of the emulsions. Compressibility index (CI), Hasner ratio (HR) and angle of repose (AR) was significantly (p < 0.01) lower of the microcapsules made with starch and protein (CBRS & SPI and Hylon VII & SPI) than that made with protein (SPI) only. Microcapsules composed of CBRS & SPI with 33 % oil load had maximum microencapsulation efficiency (82.49 %) and highest oxidative stability. Muffin made with emulsions containing mixture of CBRS & SPI exhibited less fishy flavour than that containing mixture of Hylon VII & SPI.
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Affiliation(s)
- Taslima Ayesha Aktar Nasrin
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, P O Box 4 Klong Luang, Pathumthani, 12120 Bangkok Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Asian Institute of Technology, P O Box 4 Klong Luang, Pathumthani, 12120 Bangkok Thailand
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Nasrin TAA, Noomhorm A, Anal AK. Physico-Chemical Characterization of Culled Plantain Pulp Starch, Peel Starch, and Flour. International Journal of Food Properties 2014. [DOI: 10.1080/10942912.2013.828747] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Affiliation(s)
- Mano Suwannakam
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
| | - Athapol Noomhorm
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology; Asian Institute of Technology; PO Box 4 Klong Luang Pathumthani 12120 Thailand
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