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Background: Coronavirus disease 2019 (COVID-19), named by WHO, is a public health disaster of the third millennium. This acute respiratory distress syndrome (ARDS) has severe complications like pneumonitis, respiratory failure, shock, multi-organ failure, and finally, death. Despite repurposing of broad-spectrum antivirals, vaccinations, use of mask sanitizers, social distancing, intermittent lockdowns and quarantine, long-term protection or eradication of coronavirus is yet to be achieved. Objectives: This comprehensive review makes a compilation of updates on the screening and evaluation of natural antivirals that are found to show anti-COVID potency. Methods: Literature mining was done in phytotherapy and food research journals, Pubmed, Scopus, Elsevier for collection of latest research updates focusing on screening and evaluation of anti-COVID natural antivirals. Results: In silico molecular docking studies have screened several phytochemicals and food bioactive principles with significant potencies against the corona virus. The anti-COVID potency of the phytochemicals is mostly by restricting the action of enzymes like the main protease (Mpro), 3-chymotrypsin like protease (3CLpro), spike proteins, papain-like protease (ACE2). Free radical scavenging, anti-inflammatory effect, DNA inhibition, prevention of viral attachment, and its penetration into the host body, inhibiting viral replication are other associated mechanisms of bioactive compounds present in plants, vegetables, fruits, spices and marine alga. Different formulations of Ayurveda, Siddha, Unani have shown their ameliorative effects. Many formulations of Traditional Chinese Medicine are under clinical trials. Conclusions: The immense potencies of bioactives that are omnipresent need to be properly utilized for immune-boosting and combat this deadly virus naturistically.

Background: Milk, the fluid secreted by the female of all mammalian species, fulfills the complete nutritional and energy requirements. Milk is a single balanced diet enriched in physiologically important proteins and peptides, enzymes, enzyme inhibitors, immunoglobulins, growth factors, hormones, and antibacterial agents. Milk can be converted to different dairy items that occupy an important place in confectioneries and beverages and thus are subjected to various processing conditions. Objective: This review aims to discuss how the processing conditions affect the physicobiochemical and nutritional attributes of milk protein and influence its functionality with a major focus on heating or thermal treatment. Methods: Detailed literature surveys with keywords ‘thermal effect of milk proteins’, ‘dairy chemistry’, ‘Maillard reactions have been done in food science, food chemistry, dairy science, functional foods journals, PubMed, and Scopus for gathering information on thermal effects on milk proteins. Out of 25 shortlisted review and research articles, 20 most relevant ones were cited and enlisted as references. Results: Due to thermal treatment during dairy processing, the chemical characteristics of milk proteins are altered because of chemical changes like glycation, aggregation and denaturation. Chemical modifications influence the functionality, digestibility, and nutritional quality of milk proteins. Conclusion: Novel milk processing technologies viz. ohmic and microwave heating, pulsed electric field, high hydrostatic pressure, microfiltration and ultrasound find applications in dairy processing. Such non-thermal technologies do not involve heat to kill the microbes; thus reducing the detrimental effect of conventional heat treatments on milk quality.

Food fortification is an effective intervention strategy for combating micronutrient deficiencies. Vitamin A can be fortified in a wide range of food vehicles. In this research work, vitamin A in the form of palmitate (VAP) have been microencapsulated by emulsion technology intended for fortification purposes. D-optimal mixture design approach was applied for optimizing the experimental process parameters. Detailed physico-chemical –thermal characterization of the optimized VAP emulsion was done. VAP content was kept constant as per fortification limit. Desirability ramp function graphs and lab experimentations showed maltodextrin (2.5-2.7), OSA starch (1.5-1.6), Tween 80 (1.5-1.7), Span 40 (2.0-2.2) in terms of percentages gave encapsulation efficiency in the range of 98.2-98.8. The optimized VAP emulsion showed particle size in the range of 940-942 nm, polydispersity index 0.41, zeta potential (ζ) value ranging from -31.25 to -32.01 mv; viscosity and interfacial tension was determined to be 1.561±0.03 mPaS and 22.6 mNm−1 respectively. Low temperature DSC studies (-5ºC to 90ºC) of VAP emulsion showed sharp endothermic peaks of vitamin A that disappeared with further elevation in temperature and some flat thermograms of other excipients. The vitamin A content in VAP emulsion was determined to be 88.45±0.03%, the content being reduced to 86.01±0.04% after storage under accelerated conditions (75ºC, 80% RH). The formulated VAP emulsion showed high encapsulation efficiency and significant stability of the emulsion system.

Background: Food fortification is an effective intervention strategy to combat micronutrient malnutrition, hidden hunger, and for improvement of public health and nutritional status. Choice of a cost-effective, widely consumed, compatible, and stable candidate vehicle is essential for successful fortification. Objective: This comprehensive review discusses the aspects of food fortification along with the suitability of soy milk, a plant-based milk substitute, as a candidate vehicle for fortification. Methods: Literature mining was done in food research journals, Pubmed, Scopus to collect adopted fortification strategies and preferred vehicles for fortification. Results: Soy milk is a popular health beverage, globally consumed and preferred amongst lactovegetarians, and especially those with bovine milk allergy and lactose intolerance. This plantbased milk alternative is enriched in polyunsaturated fatty acids, phytoestrogens, and isoflavones along with different macro- and micronutrients. As a candidate vehicle, soy milk offers the advantage of incorporating a wide range of fortificants, is widely consumed, stable, and is compatible with fortificants. Conclusion: Successful implementation of the fortification strategy and its global scale-up need to overcome different scientific and technological hurdles, socio-economic, ethical, and political barriers, as well as legislative issues. Public-private, multi-stake holder and global partnerships, boosting of small-scale food industries, and developing tie-ups with large scale industries, as well as promoting public awareness regarding the need for fortification are other necessary requisites.

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

Awareness about probiotic food and their health benefits is increasing tremendously. However, probiotics have to withstand the harsh conditions that come across during their processing, handling, storage, and gastrointestinal conditions. Encapsulating technologies can be used to protect the probiotics during their passage through the gastrointestinal system of the human gut. Probiotics as an ingredient in dry powder form can be easily handled, stored, and used in developing the probiotic functional products. In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% of maltodextrin and varied concentrations of gum arabic. The effect of processing conditions such as inlet air temperature (130-150 °C) and gum arabic concentration (0-10%) on the encapsulation efficiency and physical properties were studied. Further, the free and encapsulated probiotic cells were exposed to the simulated-gastric intestinal (SGI) fluid conditions and different storage conditions for their viability. For all the tested formula, moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59-9.05% (w.b.), 0.33-0.52, 65-89.15%, 12-21.15 g H2O/100g dry weight, and 116 s-353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin have structural stability during spray drying. The encapsulated probiotic cells have shown a positive effect and exhibited better viability after exposure to a SGI solution at different pH levels and duration compared to free cells. The viability of encapsulated cells stored at refrigerated condition (4 °C) was found to be higher than the viability of cells stored at room temperature (25 °C).

The main focus of this study was to develop and calibrate a computerized image analysis system in order to measure the color of banana (Musa Cavendish) under microwave treatment. Bananas were cut into 2 mm slice thickness and dried at two different microwave power level; 540 W and 180 W. An algorithmic was developed which converted RGB color value from a color image into CIE L*a*b* values very well (Error(L*) = 2.163%, Error(a*) = 4.458%, Error(b*) = 5.224%). Once the calibration is completed, it was applied to measure the color change in the banana slice during drying. The value of L* decreased from 89.01 to 71.17 and from 82.60 to 72.53 for both microwave treated samples suggesting browning is taking place during the drying operation. The value of a* increased from − 0.80 to 11.50 and from − 3.90 to 5.18 for 540 and 180 W microwave treated banana slices respectively suggesting tendency of redness increased. The same type of increment was observed for b* value. It changed from 36.46 to 60.51 and 34.02 to 72.82 for 540 and 180 W microwave treated banana slices, respectively. Artificial Neural Network (ANN) modeling was used for prediction of the developed CVS’s values.

Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used: (1) 100:0 (SR); (2) 80:20 (SCR1), (3) 60:40 (SCR2), (4) 40:60 (SCR3), (5) 80:20 (SCR4) and (6) 0:100 (SCR5). Complete replacement of sucrose by coconut sap was not possible due to degradation of physico-chemical properties of it by direct heat treatment at higher temperatures. Low sucroseand high protein content rasgulla with overall acceptable quality can be developed by 20:80 ratio of sucrose to coconut sap syrup.

BackgroundThis research article aims to study at molecular level by in silico GRIP docking the effectivity of the detected compounds in value added black tea or VABT, prepared in a chemometrically optimized ratio of Black tea:Cinnamon (Cinnamomum zeylanicum):Ginger (Zingiber officinale):Cardamom (Elettaria cardamomum) in combating diabesity.ResultsThe compounds in VABT were identified by liquid chromatography-mass chromatography. Basing on the desirability function, the chemometrically optimized weight ratio of VABT was determined to be 420:50:54:26 (Black tea:cinnamon:ginger:cardamom). Among the identified molecules, phlorizin, 6-gingerol, procyanidin, and epicatechin were docked with insulin receptor kinase, pancreatic lipase-colipase complex, and human FTO. The high negative dock scores of the test molecules in inhibiting the enzymes suggest their potency.ConclusionsThus, the results of in silico studies predicted the potency of VABT in combating diabesity. VABT thus has potency and can serve as a nutrotherapeutic entity against diabesity.

Turmeric (Curcuma longa) is one of the most important ingredients in Indian and Chinese cuisine. Curcuminoids and volatile oils present in turmeric are known for their functional and nutraceutical properties. Health benefits attributed to curcuminoids have resulted in their wide utilization in food and pharmaceutical formulations. Therefore, characterization and estimation of the curcuminoids in fresh/dry turmeric, food and nutraceutical products are essential for their quality control during processing and storage. To meet the demand for analytical methods of curcuminoids, several methods have been developed for their quantification in turmeric powder and food formulations. In the present review, various analytical methods (spectrophotometric, chromatographic, capillary electrophoresis and biosensor techniques) which are used for monitoring curcuminoids have been thoroughly summarized and discussed. The spectrophotometric method is not useful when individual components of curcuminoids are required. Mobile phase optimization, the broadness of spots, plate-to-plate variations are significant limitations for TLC and HPTLC methods. Many analysts believe that HPLC method is the best choice for curcuminoids determination because of its rapid analysis. Spectrofluorimetry and Electrochemical methods are the more advanced methods with high sensitivity as well as rapid analysis. However, the selection of analytical method for curcuminoids analysis depends on the type of sample matrix, purpose of the analysis and limit of detection and limit of quantitation of the method.

Discrete element method (DEM) is widely used to model different granular materials. Knowledge of the input parameters such as material properties and interaction properties that are necessary for modeling is important for getting accurate results. In this study, DEM properties needed to model the black pepper were investigated. Rotating drum apparatus was used to analyze the angle of repose and flow characteristics of black pepper. Experimental and simulated dynamic angle of repose results were compared to select the accurate input parameters. Coefficient of static friction for particle to particle contact and coefficient of rolling friction for particle to wall contact have the highest impact on the results. The simulations which best suited the experimental results have values of coefficient of static friction for both particle to particle and particle to wall contact as 0.4 and coefficient of rolling friction between particle to wall contact of 0.03.

Spices are ground cryogenically to retain their thermo-sensitive flavoring compounds, thereby producing a high-quality powder. In the cryogenic grinding process, spices are initially precooled with a cryogen (Liquid nitrogen; LN2) followed by grinding. To simulate and model breakage, fluid, and heat transport phenomena during cryo-grinding an insight of spices micro-structure is required. Thus, the article aims to investigate the effect of cryogenic treatment on micro-structural characteristics of some Indian spices namely black pepper, cinnamon, king chili, and fenugreek. X-ray micro-computed tomography (X-ray μCT) coupled with image analysis was used to observe quantitative parameters along with two- and three-dimensional images of micro-structure of the spices. Dimensional details, color, moisture level, and volatile oil content of the samples were also elaborated in line. The micro-structural changes of cryogenically treated (LN2 dipped) spices were compared with respect to their untreated counterparts. In the treated samples, total pore volume (except for king chili), total sample volume, and total solid volume were relatively higher by 100–526.83%, 5.83–120.90%, and 4.41–120.12%, respectively, along with prominent size distribution of pores. This increase in micro-structural properties of spices has resulted in 2.31–10.45% higher volatile oil extraction yield. Three-dimensional images of micro-structure also supported the inference drawn from the quantitative results. Concurrently, the results confirm the applicability of X-ray μCT as a useful tool to observe micro-structural changes in spices.

In the case of grinding of spices, the cryogenic counterpart is commonly used for obtaining a high-quality spice powder retaining the maximum thermo-sensitive flavoring compounds; however, the operational cost restricts its industrial application. Therefore, in a cryogenic grinding system, an insight into the micro-mechanical behavior and heat transfer phenomena of the granules is obligatory in improving the design aspects. The present study aims to represent the three-dimensional thermal transport process for black pepper seeds in a cryogenic grinding system (precooler and mill). The explicit numerical method based on microstructural approaches such as Discrete Element Method (DEM): utilizing a Hertz–Mindlin with conduction contact model was used to corroborate the granular flow and thermal profile of the seeds. The adequacy of the proposed granular heat transfer model was validated by the experimental data such as granular temperature as well as the flow pattern. Concurrently, it confirms the applicability of DEM as a capable tool to model the heat transfer along with a better understanding of particle mechanics in the cryogenic grinding system.

Encapsulation of probiotics using food grade polymers as wall material can be a good alternative for the development of any probiotic food. The current study details about the effect of processing conditions on physico-chemical and flow properties of microencapsulated probiotic powder by spray drying. Maltodextrin and gum Arabic (GA) are used as wall material where 20% MD is kept constant. Varied concentration of GA (0, 2.5, 5, 7.5 and 10%) with respect to total solid content and inlet air temperature (130, 140 and 150 °C) was chosen as independent variables to produce the spray dried probiotic powder. The moisture content, water activity, and encapsulation efficiency of probiotic powder was in the range of 4.59–9.05% (w.b.), 0.52 to 0.33, and 65–89.15%, respectively. The loose bulk density, tapped density, true density, porosity and color L∗ ranged from 0.47 to 0.53 g/cm3, 0.56–0.68 g/cm3, 0.6–1.06 g/cm3 0.17–0.55, and 91.35–95.68, respectively. The handling properties i.e., flowability was “possible” and “fair” according to Hausner ratio and Carr's index values.

Black pepper is known for its pungent constituent piperine. It has wide culinary uses and also possess certain preservative and medicinal properties. Piperine, beyond pungency, has been found to possess bio-transformative effects that can detoxify pathogen, prevent oxidation, and improve the bioavailability and absorption of various drugs. Piperine also shows immunomodulatory, antiasthmatic, anticarcinogenic, antiulcer, antiamoebic, antioxidant, antiinflammatory, and antiulcer properties. On the other hand, curcumin, the curcuminoid of turmeric, mainly found in rhizomes of Curcuma spp., helped to prevent skin cancers, duodenum, forestomach, and colon cancers in mice. In India and many other regions of the world, piperine and curcumin have been part of the folk formulations used for treating various ailments for centuries. In this chapter, the recent developments regarding chemistry, extraction processes, pharmacological, and biological activities of both piperine and curcumin have been discussed.

In the present study, probiotic cells (Lactobacillus acidophilus) were encapsulated by spray drying technology to produce a probiotic powder using 20% maltodextrin and varied concentrations of gum arabic. The effects of processing conditions such as inlet air temperature (130-150 °C) and gum arabic concentration (0-10%) on the encapsulation efficiency, physical properties, and morphology were studied. For all the tested formulae, the moisture content, water activity, encapsulation efficiency, hygroscopicity, and wettability obtained were in the range of 4.59-9.05% (w.b.), 0.33-0.52, 65-89.15%, 12 to 21.15 g H2O per 100 g dry weight, and 116 s to 353 s, respectively. The Fourier transform infrared (FTIR) results have shown that gum arabic and maltodextrin show structural stability during spray drying. The encapsulated probiotic cells exhibited better viability of 4.03, 4.68, and 5.34 log CFU g-1 after 3 h of exposure to a simulated gastric fluid (SGF) solution at pH levels of 1, 1.5, and 2, respectively, compared to free cells. The viability of encapsulated cells stored for 12 weeks under refrigerated conditions (4 °C) and at room temperature (25 °C) was found to be 6.05 log CFU g-1 and 1.24 log CFU g-1, respectively.

Cryogenic precooler/precooler is the essential component of a cryogenic grinding system that removes the desired amount of heat from a sample with the aid of a cryogen such that brittle type of failure occurs during grinding. Nevertheless, the understanding of particle dynamics, heat transfer phenomena, and optimal cryo‐grinding condition are obligatory to lower the operational cost and scaling up the findings. Therefore, the present study aims to model three‐dimensional dynamic flow behavior of black pepper seeds in star valve type precooler using discrete element method (DEM). The Hertz‐Mindlin contact model was utilized to simulate the granular flow profile of the seeds. The DEM simulation results of flow pattern and volumetric fill level of bulk granules in different sections (feed, mid, and discharge) of precooler were in line with the results of the experimental approach. Overall, DEM modeling provided a better insight into particle‐scale flow dynamics in precooler. PRACTICAL APPLICATIONS: Cryogenic grinding technique is widely preferred to obtain high‐quality spices powder owing to maximal retention of thermo‐sensitive flavoring components compared to conventional counterpart. The inefficient utilization of cryogen and granular flow issues results in higher operational cost of cryo‐ground spices powder. Thus, the finding of granular flow characteristics of black pepper in cryogenic precooler may aid in improving the design of precooler as well as efficient utilization of the costly cryogen. Overall, these would help in producing high‐quality of spices powder at an affordable cost.

The present investigation aims to represent three-dimensional motion and breakage phenomena of black pepper seeds in the cryogenic mill (hammer mill) using discrete element method (DEM). In DEM modeling, bonded particle model was coupled with Hertz-Mindlin contact model. Calibration method was used to select appropriate model (bond) parameters. The calibrated set of bond parameters includes 3.12 × 1011 Pa m−1 normal stiffness; 1.56 × 1011 Pa m−1 shear stiffness; 3.88 × 108 Pa critical normal stiffness; 1.94 × 108 Pa critical shear stiffness. Besides, the validity of calibrated parameters was tested in the hammer mill. The observed qualitative and quantitative results (breakage and flow pattern) of numerical and experimental approaches were in good agreement. Based on these results, a few prefatory suggestions were provided to improve the design aspects of the mill. Overall, DEM modeling offered a better understanding of particle breakage and flow pattern in the mill.

The article aims to investigate the influence of cryogenic and ambient grinding on powder quality of king chilli (Capsicum chinense L.). The grinding experiments were performed using a laboratory scale ball mill. Quality of the powders was accessed by measuring the properties such as densities, Hausner ratio, compressibility index, particle size distribution, colour change, microstructural changes, and mineral compositions. Bulk density (483 kg m−3) and tapped density (556 kg m‒3) of ambient ground powder was relatively higher than that of cryo-ground powder, (bulk density 414 kg m‒3 and tapped density 480 kg m‒3). However, Hausner ratio and compressibility index of ambient ground chilli powder were significantly lower than that of cryo-ground powder. The surface morphology, shape, and size of particles of cryo-ground powder were comparatively smoother, regular and smaller in size. Moreover, the major mineral (K) content and the colour (redness, yellowness, and lightness) were found to be relatively superior for cryo-ground powder. The overall results showed cryogenic grinding provides a better and finer quality ground powder than the conventional grinding methods. The results of this study will provide the spice industries, an opportunity to select the better grinding method based on the flow and sensory quality of the powder. The powder properties may further be utilized in the process modelling and design of packaging, grinding and handling equipment.

The cryogenic grinding (cryo-grinding) technique is widely used to obtain the best quality of spice powders. Discrete Element Method (DEM) is one of the advanced numerical methods used to study the mechanical behavior of granular food in complex food processes. In this investigation, DEM simulation was utilized to study the flow characteristics of black pepper seeds in a cryo-grinding system: a precooler and a grinder such as a hammer mill. The calibration test was used to select the complete set of DEM input parameters. Moreover, some of the parameters were measured experimentally. The validity of calibrated set of input parameters was further examined in the cryo-grinding system. The observed qualitative and quantitative results of numerical and experimental approaches were in good agreement. It can be concluded that the calibrated DEM input parameters can be adequately used in the study of complex particle mechanics in the cryo-grinding system. Moreover, the flow behavior and flow pattern in the geometries were visualized with a better insight; those are difficult to understand and visualize by other available techniques.

Tea is a popular refreshing beverage and its popularity is also due to its multidimensional health benefits. The health effects of tea are due to its polyphenolic contents, viz. catechins, and methyl xanthenes like caffeine etc. The variance in concentration of these secondary metabolites both in fresh tea leaves and processed black tea owing to seasonal variances was studied by a chemometrically optimized and validated quantitative HPLC method. As per quantitative HPLC results, the fresh tea leaves plucked during spring and also the processed black tea made from it showed the highest yield of catechins and caffeine. Catechin and caffeine content were found to decrease quantitatively in monsoon and further decrease in autumn as observed from HPLC analysis of fresh tea leaves and processed black tea made from it.

Stevia was evaluated for its effect on chemical, microbiological, and sensory properties of rasgulla during room temperature and refrigerated storage. Rasgullas were prepared by incorporating defatted soy flour as binding material with different level of stevia in cooking and soaking syrups. Five different rasgulla samples were prepared by taking different sugar to stevia ratio in syrups along with control sample prepared from 100:0 (CR). All samples were stored at room and refrigerated temperatures for 6 and 30 days, respectively. Chemical changes were analyzed for pH, acidity of syrup, free fatty acid (FFA) content of rasgulla samples, and microbiological load of rasgulla samples at each 3rd and 5th day of storage at room and refrigerated temperatures, respectively. The stevia level showed significant protection against formation of FFA and acidity development. Microbiological loads were lesser in count at refrigerated temperature than that at room temperature at high level of stevia. PRACTICAL APPLICATIONS: Rasgulla is a traditional dairy product enriched in nutrients. The demand of rasgulla is increasing because of its taste and distinct texture, but a major limitation is its perishable nature. To increase the shelf life of rasgulla, reformation of rasgulla has become a need. Stevia is a non‐nutritive sweetener and an antioxidant. Incorporation of stevia along with sugar at a different level in cooking and soaking syrups of rasgulla makes good dairy product for health‐conscious and diabetic persons. Besides, antioxidant activity (because of trolox and gallic acids) of stevia enhances the shelf life of the product. Study on the effect of stevia level on chemical, microbiological, and sensory properties of rasgulla during different storage periods at room temperature and refrigerated storage is an attempt to establish the new dairy product.

Plant bioactives have a great role in combating multifactorial disease conditions like metabolic syndrome (MetS). This research work aims to develop a standardized plant extract combination and formulate it to tablets with nutraceutical potentials. The extract was prepared from the bark powder of Ficus religiosa, seed powder of Syzigium cumini and leaf powder of Ocimum bacilicum chemometrically optimized in the ratio of 1.15:1.15:1.68 (Ashwattha: Jamun: Basil or FR: SC: OB). It is enriched in screened and pharmacologically active plant secondary metabolites. The tablets were prepared by direct compression using single-punch tablet machines. The nutraceutical tablets passed all the prescribed quality control tests with a justified pharmacokinetic profile. Results of animal experimentations have shown the hypoglycemic, hypolipidemic effect and antihypertensive effect of the nutraceutical tablets in relevant animal models. Thus, the nutraceutical formulation that showed effectivity in combating MetS can be opted as an adjunct therapy.

The present study investigates the physico-thermal and flavoring characteristics of essential oil of cassia. Cryogenic grinding of the cassia barks was done at -97°C to obtain cassia powder. The essential oil was derived by the hydrodistillation of the cryo-ground cassia powder. Thermal properties of the oil were determined using Differential Scanning Calorimeter (DSC) and thermal property analyzer, whereas, flavoring components were analyzed by Gas chromatography-Mass spectrometry (GC-MS) technique. The physical properties of the essential oil viz., bulk density and specific gravity were 1015 kg/m3 and 1.01, respectively. Furthermore, the thermal properties viz., bulk thermal conductivity, bulk thermal resistivity, melting point, latent heat of fusion, specific heat, bulk thermal diffusivity, and glass transition temperature of the cassia oil were 0.187 W/m.K, 5.387 K.m/W, -10.11 to 0.76°C, 14.913 kJ/kg, 1.148 kJ/kg.K, 1.60×10–7 m2 /s, and -79.39°C, respectively. Volatile oil content of the powde...

Bakery items captivated the consumers by their nutrition and the possibility to use during feeding programs and in disasters. Plenty of research on cereal science and technology provides an insight into the research efforts applied to the studies of bakery products. Among the cereal-based bakery products, biscuit occupies a notable position owing to numerous features. Biscuit making has progressed from a labour-intensive craft-based industry to the well-mechanized science-based industry. Biscuit serves as staple foods, luxury gifts, snacks, infant foods, dietary products, and dog and cat foods. This article presents a review of published literature on the studies carried out in developing the biscuit using different ingredients. Each ingredient plays a key role in biscuit making and so critically discussed. The effect of ingredients on dough rheology, physical, and textural properties of biscuit has been precisely explained. Studies on modelling related to the heat and mass transport during biscuit baking, the kinetics of browning are also critically reviewed.

Glycemic index (GI) is a number associated with a particular type of food that indicates the food's effect on a person's blood glucose.Low-GI foods have been associated with decreased risk of cardiovascular disease, type 2 diabetes, metabolic syndrome, stroke, depression, chronic kidney disease, formation of gall stones, neural tube defects, formation of uterine fibroids, and cancers of the breast, colon, prostate, and pancreas. This project deals with analysis of factors affecting glycemic index and using the results to develop a low glycemic indexed food. The food being considered for experiments and development is bread and the estimation of glycemic index is done using the incremental area under the graph of blood glucose response curves. A GI analysis among two breads with different fibre contents along with GI analysis on breads with different baking methods will give us a clear idea on development of a low GI bread. The results showed us that having a higherfibre content will reduce the glycemic index along with having higher baking temperatures and lower baking times. The calculated values showed that an increase in fibre content from 7.6g (per 100g) to 13.1g (per 100g) gave us a decrease in Glycemic index from 61 to 53 in wheat breads. In the second experiment,increasing the temperature from 180oC to 200 oC and simultaneously reducing the time of baking from 40 min to 20 min gave us a decrease in Glycemic index from 68 to 49. The final multigrain bread using these methods was a low glycemic indexed food with a glycemic index value of 46.

The cryogenic grinding conditions for cassia powder were optimized with four independent variables, viz., feed rate (2–10 kg/h), grinding temperature (−130 to 30C), peripheral speed (7.77–18.13 m/s) and moisture content (6–14% d.b.) using central composite design (CCD) and response surface methodology (RSM). The optimization was targeted to obtain the cassia powder with a lower particle size (μm), together with a minimum color difference (ΔE*) and specific energy consumption values (kJ/kg), while retaining maximum volatile oil content (mL/100 g) in the sample. The numerical optimization suggested that the cryo-grinding of the sample of 9.1% moisture content with the feed rate of 2 kg/h would be the optimum (desirability value of 0.91) at −97C of grinding temperature and 10.5 m/s peripheral speed, respectively. The optimized condition was validated further at the nearest possible condition within the domain. At the optimized cryo-grinding condition, the final particle size of 60 μm containing 2.9 mL/100 g volatile oil and the specific energy consumption of 31.3 kJ/kg was obtained. In addition, the corresponding color difference in the optimized sample was minimal (ΔE*

High value fruits namely, apple (cv. Royal Delicious), guava (cv. Baruipur) and litchi (cv. Shahi) harvested at their commercial maturity were considered for MA packaging to enhance storage life. Polymeric films namely LDPE, BOPP, PVC, PVDC of different thickness were used for MA packaging study and various film characteristics such as gas transmission rates, water vapour transmission rate, clarity, strength and durability were evaluated. Mathematical model was developed based on Arrhenius type equation to predict gas transmission rate (GTR) and the developed model was found to be very good fit with the mean relative deviation modulus value quite less than 10 %. The GTR of the films increased with the increase in storage temperature and the magnitude of the increase varied with the film type and thickness. Regression models have been suitably developed to predict the oxygen transmission rate and carbon dioxide transmission rate of selected polymeric films and combined film laminates as a function of temperatures. Since, none of the individual films could meet the gas transmission requirements of MAP for selected fruits, two different films were tailored to form laminates that sufficed the requirements for prolonged storage with maintaining original quality.

article i nfo Keywords: Rotor Mill Cryogenic Ambient Grinding The suitability of a grinder based on their performance, fenugreek and black pepper seeds were ground under ambient and cryogenic grinding condition with the help of rotor, ball, hammer and pin mills. Rotor, hammer and pin mills were found to be good for small scale grinding at a feed rate of 22.5 g min �1 under ambient condi- tions and at 24.5 g min �1 for cryogenic grinding (continuous process) whereas the ball mill could be used for a lower feed rate of 1.56 g min �1 under ambient grinding; and 2.08 g min �1 under cryogenic grinding (batch processes). Time taken in grinding an equal amount of sample to a definite size in various grinders was found to be in the order: ball mill N rotor mill N pin mill N hammer mill; order of feed rate: hammer mill N rotor mill N pin mill N ball mill; order of power consumptions: pin mill N hammer mill N rotor mill N ball mill; and order of surface area created: rotor mill N hammer mill N pin mill N ball mill. Out of the above selected grinders, the rotor mill was found to be the most suitable for grinding fenugreek and black pepper spices. Power consumption was found to be increasing with an increasing specific surface area. This study will be useful for food process in- dustries while considering spice-grinding applications; and also in academic field to understand suitability of grinders, their grinding mechanism.