047355   SARKAR A, DUTTA A (Dairy Business Management Dep, West Bengal Univ of Animal and Fishery Sciences, Kolkata - 700 037, Email: sarkaravijit@rediffmail.com) : Challenges and opportunities of dairy sector in India vis-?-vis world: a critical review . Explor Anim Med Res 2020, 10 (1), 009 - 17.

Globally, dairy sector is undergoing phenomenal changes in terms of technology, feed quality, health & quality of breed, quality assurance, equipment & machineries, diversification of milk products and marketing concept. This is forcing the dairy sector to relook at the current strategy. With consideration of existing challenges and opportunities at milk producers, milk processors, marketers and consumers level, this review article has outlined overarching viewpoints and subsequently, has explored how the dairy sector needs to adapt. Study has been extended from global to National level including the state of West Bengal. Indian Dairy sector needs to take care of a few basic problems like shortage of quality feed & fodder, quality bovine breed and below par milk producers? selling price. In addition, a few relevant opportunities should be availed through co-product generation as a part of holistic approach in handling dairy farming and dairy industry. In view of significant socio-economic dependency in Indian context, revenue model needs routine exploitation from biogas generation, culling of unproductive animals, adoption of economies of scale at milk federation level and effective institutionalization in states like West Bengal to establish this dairy sector as a sustainable source of livelihood.

1 table, 61 ref

047348   HUSSEIN S N, SHUKUR M S (Surgery and Medicine Dep, Univ of Duhok, Iraq, Email: mohammed.shukur@uod.ac) : In-vitro anthelmentic efficacy of pumpkin seed oil (Cucurbita Pepo) on toxocariosis (Toxocara Cati) . Explor Anim Med Res 2020, 10 (2), 154 - 61.

The present study was conducted to evaluate the efficiency of pumpkin seed oil on embryonic and larval development of Toxocara cati eggs. The eggs were extracted from uterus of female T. cati worms. For embryonic and larval development, the eggs were suspended with 2.5 % formalin-ringer solution maintained at 25?C and 80 % humidity. After 35 days of incubation, 83.5 % of the eggs developed into larvae. Twenty-five ml of pumpkin seed oil added into each suspension containing eggs and developed larvae, separately. The result showed that, the eggs were only developed into two cells stage in rates of 61.9 % and 43.2 % at first and fourth week of incubation, respectively. The rate of undeveloped eggs was 35.7 % and 56.75 % at first and fourth week, respectively. The effect of pumpkin seeds oil on second stage developed larvae in showed that, the rate of live larvae was 38.2 % and dead larvae was 61.75 % at first week and 12.8 % and 87.17 % at second week. In control group, 84 % of the eggs developed into larvae at the fourth week of incubation period. The results revealed that, pumpkin seed oil has a high anthelmintic efficacy against Toxocara cati and it can be used as an effective traditional herbal medicine for treatment of helminthiases.

7 illus, 5 table, 29 ref

047309   KHIDR R E, MORSY A S (Desert Research Center, Cairo, Egypt, Email: raafatkhidr@yahoo.com) : Dietary treatment of heat shock proteins with selected feed additives to enhance thermotolerance in poultry under egyptian desert conditions: review and perspective . Anim Sci Rep 2020, 13 (4), 012 - 24.

Egypt, located in northeastern Africa and southwestern Asia on the coordinates 27? E and 30? N is usually hot and dry in the summer (June-September), where the peak of outdoor ambient temperature converge at a sizzling 45?C,which is higher than the critical temperature (35oC), with a relative humidity of 61%. The meteorological factors, particularly high ambient temperature and high relative humidity, result in severe heat stress in fowls, culminating in exertion of harmful effects on thermoregulation reactions, hematological parameters, immune responses, and egg production in hens and semen characteristics in cocks. There have been several research efforts to enhance thermotolerance for minimization of heat-related mortality and maintenance of productivity in fowls. These researches include heat acclimation, nutritional manipulation, and inclusion of feed additives, particularly heat shock proteins, alkalis (e.g., Sodium bicarbonate) and vitamins (Vitamin C) in diet and water. However, efficiencies of most of the interventions were variable or inconsistent. More recently, two methods have been explored for early-life conditioning, i.e., perinatal heat acclimation and genetic selection of breeds with enhanced heat tolerance capacity for coping with heat stress conditions, with exploration on boosting of heat shock proteins (HSP) in cells and tissues, under both unstressed and stressed conditions. Environmental and pathological stresses induce HSPs, especially the inducible forms of HSP70 and HSP72, which act as chaperone, and play a critical role in protecting cells against the adverse effects of hyperthermia, and improve bird's productive performance and survival ability during exposure to heat stress at later ages. It has also been observed that thermo-respiratory responses (rectal temperature and respiration rate) decreases in hens exposed to HSPs, which means that they can be physiologically manipulated to boost heat stress tolerance by thermal conditioning. HSPs improve immunity of heat stressed hens leading to higher survival rate, besides improving their productivity. Studies have also shown that supplementation with 250 mg vitamin C and 1.5 % sodium bicarbonate (NaHCO?) singly or conjointly enhances productivity of hens. Vitamin C is a powerful antioxidant, while NaHCO? is an electrolyte that causes respiratory alkalosis. HSPs also improve ejaculate volume, sperm concentration, total sperm output, sperm motility, total motile sperms in cocks. The perspective of the study highlights the prospects of integrating HSPs with vitamin C and Sodium bicarbonate singly or conjointly to heat stressed fowls for sustenance of egg production in hens and improvement in semen quality of cocks as a valuable breeding protocol for poultry production under heat stress conditions in Egyptian deserts.

2 illus, 3 tables, 47 ref

047306   ZAYED M A (esert Research Center, Cairo, Egypt, Email: mazf205@yahoo,com) : Heavy metal concentrations and their correlations with physical meat quality attributes in abo-deleek sheep of egypt under intensive and semi-intensive management systems . Anim Sci Rep 2020, 13 (3), 31 - 47.

Animal proteins are important for human nutrition, particularly meat that provides essential amino acids and other bioactive ingredients. Some heavy metal pollutants, e.g., cadmium (Cd), lead (Pb), chromium (Cr), arsenic (As), nickel (Ni) and mercury (Hg); get into animal rations and food chains, and induce toxic effects in animals and might extend it to humans through consumption of foods of animal origin, particularly meat. Rise in environmental pollution due to high rate of industrialization are responsible for increased concentration of heavy metals (Pb, Cd, Fe, Zn etc.) in the environment that are largely air-borne and could be deposited along with dust into the soils, water, and plants that ruminants graze. Abo-Deleek sheep reared in Halaieb - Shalateen - Abouramad triangle region, south of Egypt, are raised primarily for lamb meat production, and are reared under extensive system. But commercial meat production can be boosted with indoor feeding (intensive system) or with provision of supplemental feed (semi-intensive system) besides grazing. However, there is no elaborate study regarding heavy metal concentration of meat under intensive and semi-intensive feeding management systems. This study elaborates heavy metals (Pb, Zn, Cd, Co, Ni, Fe, Cr, Mn, Cu and Hg) concentrations of fresh meat muscle (Longsimus dorsi) and liver obtained from fourteen male lambs of Abo-Deleek breed at one year of age after rearing for six months under intensive and semi-intensive management systems in Halaieb-Shalateen-Abouramad triangle of Egypt. The study revealed that there was no difference (P>0.05) between intensive and semi-intensive feeding systems in respect of heavy metal concentrations in LD muscle and liver of the lambs. The correlations between Cu & Co (0.88), Cr & Shear force (0.72), Cooking loss & Cr (0.58), Shear force & Cooking loss (0.54), and pH & yellowness coloration of meat (0.60) were positive and significant (P<0.05), while the correlations between Cr & redness coloration of meat was negative (-0.68) and significant (P<0.05). It is concluded that heavy metal concentrations of meat and liver of Abo-Deleek lambsof Halaieb - Shalateen - Abouramad triangle region both under intensive and semi-intensive feeding systems are quite low and are not a threat to human health. It is also a reflection of insignificant heavy metal contamination of the fodder crops, pasture, water, and the ambient environment in this region. Moreover, the concentrations of some of the heavy metals can be judged by producer/consumer from the color configuration of meat.

1 illus, 5 tables, 50 ref

047304   SALEM F M (Animal and Poultry Nutrition Dep, Desert Research Center, Cairo, Egypt, Email: omar.askar2007@yahoo,com) : The effect of organic acids addition in laying hens diets on egg production, egg quality, shell characteristics and some blood constituents during the last stage of production. Anim Sci Rep 2020, 13 (3), 15 - 30.

The aging laying hens are considered uneconomical due to low egg laying percentage, lower feed efficiency and decreased egg shell calcification. Dietary administration of organic acids can alleviate these problems by reducing the pH and increasing the length and depth of villi of the gastrointestinal tract enhancing thereby the digestibility of nutrients, absorption of minerals (Ca and P) and escalation of protein utilization through increased secretion and activity of the enzyme ?Pepsin?, which is beneficial for both, the environment and the production economy. Paucity of information on this aspect inspired us to take up this study. Eighty H&N Brown Nick laying hens (79-88 weeks of age) were used to assess the impact of dietary supplementation of formic acid, propionic acid and their combination on the productive performance, egg quality, shell characteristics and some blood biochemical parameters during the late stage of production. Hens were randomly distributed into 4 groups. Each group contained 10 replicates with 2 hens/ replicate. The treatments were C (Basal diet), T1 (0.5 ml formic acid / kg diet), T2 (0.5 ml propionic acid / kg diet) and T3 (0.5 ml formic acid + 0.5 ml propionic acid / kg diet).The hens were given iso-nitrogenous (17.6 % CP) and iso-caloric (2800 Kcal ME/Kg) basal diet. In comparison with the control, the treatments of acids and/or their mixture revealed a highly significant increase (P<0.001) in hen-day egg production and daily egg mass with reduction (P<0.001) in the feed intake and improvement (P<0.001) in the feed conversion ratio. The heaviest (P<0.001) egg weight was observed with formic acid (T1). Shell thickness, shell weight and shell surface area were significantly increased (P<0.05) with organic acids compared to the control. Propionic acid recorded the highest value (P<0.05) of plasma globulin and total antioxidant capacity (TAC) and the lowest (P<0.05) albumin/globulin ratio. The addition of formic acid alone (T1) or mixed with propionic acid (T3) caused significant reduction (P<0.05) in plasma cholesterol, while insignificant reduction in triglycerides was observed with formic acid treatment (T1). Plasma urea was significantly decreased (P<0.05) by the addition of acids compared to the control, while propionic acid (T2) and mixture of formic acid and propionic acid treatments (T3) recorded the lowest (P<0.05) plasma creatinine. The differences among treatments regarding alanine transaminase (ALT) and aspartic transaminase (AST) were non-significant (P>0.05). There are a tendency to increase (P=0.07) the gross energy content (kcal/ kg) of the internal egg components with propionic acid (T2) and acid mixture (T3) compared to the other treatments. It is concluded that organic acids supplementation in laying hens? diet during the late stage of production had positive effects on the productivity and the related economic traits, besides bolstering immunity, that conferred protection against infectious diseases, without any adverse effects on the liver and kidney functions.

7 tables, 60 ref

047296   SALEM F M, DAYEM A A A E (Animal and Poultry Nutrition Dep, Desert Research Center, Cairo, Egypt, Email: omar.askar2007@yahoo.com) : The impact of probiotic and prebiotic on egg production, egg quality and retention of nutrients in laying hens reared under desert conditions in Egypt. Anim Sci Rep 2020, 13 (3), 001 - 14.

Poultry egg producers incur distressing financial loss during summer season in Egypt due to exposure of laying hens to heat stress resulting in alteration of nutritional behavior and physiological functions culminating in production loss and reduction of revenue from sale due to quality deterioration of eggs. However, some feed additives, such as, probiotics and prebiotics can prevent heat stress aiding to restore egg productivity and quality characteristics of eggs in laying hens during summer season. The current study was conducted on 80 H&N Brown Nick laying hens during summer months (July-October) in the year 2018 for 14 weeks from 42 to 56 weeks of age. The average of maximum ambient temperature during the study period was 34.1?0.3.4 ?C, RH% was 80.1?7.9 % and THI was 30.1?3.0. The hens were grouped (n=20) into four groups and were fed on probiotic (T1: 1kg Bio-plus 2B? / ton of feed), prebiotic (T2: 1kg Techno Mos? / ton of feed) and Synbiotic (T3: 1kg Bio-plus 2B? +1kgTechno Mos? / ton of feed) supplemented diets. One group served as the control (C). The characteristics included in the study were Hen-day egg production (%), egg weight (g), daily egg mass (g), feed consumption (g/hen/day), feed conversion ratio (feed Intake/egg mass), initial and final live body weights (g), body weight changes (g), egg and shell quality characteristics, and retention of nutrients. The results revealed that dietary probiotic, prebiotic or their blend exhibited non-significant (P>0.05) decrease in egg production, egg mass and feed consumption versus the control, whereas egg weight and feed conversion ratio were not significantly different (P>0.05) among the treatments. Body weight changes were slightly increased by probiotic treatment compared to the others. There was a significant increase (P<0.05) in shell weight due to prebiotic (T2) and synbiotic (T3) treatments. Also, the synbiotic treatment showed a significant increase (P<0.05) in yolk (%) and significant decrease (P<0.05) in albumen (%) and haugh unit (P<0.01), while yolk/albumen ratio was significantly increased (P<0.05) with all treatments compared with the control. The feed intake (g), excretion (g) and retention (%) of nutrients (DM, OM, CP, EE), the utilization of gross energy (kcal/kg) and apparent metabolizable energy, i.e., AME (kcal/kg) did not differ (P>0.05) among the treatment groups. It is concluded that dietary supplementation of probiotic (Bio-plus2B?), prebiotic (Techno Mos?) or their combination (synbiotic) did not positively affect the productive performance of laying hens during hot summer season, but yolk / albumen ratio was increased (P<0.05) in the treatment groups over the control group indicating better nutritional quality of eggs. Also, the haugh units of eggs in the treatment groups (Range: 75-87) were of AA grade (? 72 HU) according to the gradation of United States Department of Agriculture (USDA) indicating better protein quality and desirable freshness of eggs, despite high ambient temperature (34.1?3.4 OC) during summer in Sinai desert of Egypt.

7 tables, 58 ref

044830   KAJLA P, SHOBHIT, SHARMA A (Food Technology Dep, Guru Jhambheshwar Univ of Science and Technology, Hisar, Haryana) : Storage stability of processed flaxseed powder. J Pharmacogn Phytochem 2020, 9(2), 100-4.

Flaxseeds are well known source of alpha-linolenic acid, an essential fatty acid. Owing to the presence of this fatty acid makes the flaxseed highly susceptible to oxidation resulting in decreased shelf stability. In the present investigation flaxseeds were subjected to different processing treatments and packed. Processed flaxseeds were ground and stored at two different temperatures (refrigerated temperature and elevated temperature) in low density polythene zip lock pouches. These powders were assessed for peroxide value and free fatty acid values. It was found that samples stored at refrigerated temperature showed maximum shelf-stability for about 120 days in terms of lower peroxide and free fatty acid values.

2 tables, 22 ref

044785   RAO V V, RAVINDRA V (Cryogenic Engineering Centre, IIT Kharagpur, Email: vvrao@cryo.iitkgp.ac.in) : Vacuum based coatings for engineering applications. J Met Mater Sci 2020, 62(1-2), 71-6.

In the present modern age, vacuum based coatings are employed in every field of technology to reduce size and improve performance. The present paper briefly describes the physical concepts involved in vacuum coating for different applications along with technical details of necessary vacuum equipment.

1 illus, 8 ref

044784   KAKATI A, DAS S (Indian Institute of Technology, Kharagpur- 721 302, West Bengal, Email: sou@smst.iitkgp.ac.in) : Metallic gold thin film micropattern on polydimethylsiloxanefilm for flexible electronic sensors and circuits. J Met Mater Sci 2020, 62(1-2), 61-9.

This work illustrates the importance as well as major challenges related to the development of malleable metallic Au thin film micropattern on soft elastomeric film and then presents a fabrication technique to overcome these challenges for developing reliable, flexible electronic sensors and circuits. A self-assembled molecular adhesive layer has been introduced between the polydimethylsiloxane (PDMS) and the thin metal film to increase the adhesion and then analyzed the multilayer structure. The contact angle measurement showed that the introduction (3-mercaptopropyl) trimethoxysilane (MPTMS) molecular adhesive layer increases the hydrophilicity of the PDMS film for a more extended period and Au film on MPTMS coated PDMS shows superior film quality. The random buckles formed on the thin Au film have been successively manipulated using controlled heating after micropatterning. The SEM analysis of the Au thin film confirmed that the deposited film is granular and filled with nanogaps. The electrical characterization of the deposited showed that the sheet resistance of the metal thin is higher compared to the Au thin film on Si surface. This investigation is beneficial for realizing reliable, flexible electronic devices and circuits on soft polymer.

5 illus, 1 table, 14 ref

044782   VANITHAKUMARI S C, GEORGE R P, MUDALI U K (Indira Gandhi Centre for Atomic Research, Kalpakkam- 603 102, Tamil Nadu, Email: ukmudali1@gmail.com) : High performance specialized coatings for applications in corrosive environments. J Met Mater Sci 2020, 62(1-2), 17-35.

In this paper a short review of various coatings developed based on facile as well as industrially scalable methods and the challenges encountered in enhancing the durability of the coatings in simulated service conditions are presented. These coatings include (i) development of noble metal (Pt/Pd) nanoparticle coated titanium electrodes for electrochemical processes employed in spent nuclear fuel reprocessing, and (ii) development of superhydrophobic (SHP) coatings on titanium, stainless steels, lowchromium steels and copper alloys to address corrosion and biofouling issues in chloride environments of condenser materials in nuclear power plants. Nanostructured noble metal (Pt, Pd) coatings on Titanium and titania nanotube for electrode applications were developed using a novel seed mediated coating technology involving electrodeposition assisted hydrothermal method. Studies demonstrated that by engineering the particle size of Pt, and nano-tubular self assembled arrays of TiO2 (TiNT), the electrocatalytic activity for methanol oxidation could be enhanced ten times compared to polycrystalline Pt. By employing electrochemical cerium oxidation studies, excellent durability of this Pt nanoparticles coated TiNT electrode surpassing 1000 h in 11.5M nitric acid was also demonstrated. In the second part of the manuscript development of SHP coatings to address corrosion and biofouling issues in chloride medium of condenser materials such as titanium, stainless steels, low chromium steels and copper alloys is detailed. Inspired by the lotus effect two step techniques were adopted for creating a micro-nano roughness pattern, and reducing surface energy by coating with low surface energy material. Micro-nano texturing of different materials was achieved by various methods like polishing, pickling, anodization, sand blasting etc. Attempted different organic fatty acids and silica nanoparticles mixed silane, to enhance durability. Finally durable and stable SHP coatings were demonstrated with high water contact angle and corrosion resistance and reduced microbial attachment indicating superior bio corrosion resistance of the materials studied. Facile techniques were adopted for both coatings in order to support scaling up for real time applications in future.

5 illus, 52 ref

046327   RAVI K, GOYAL K, PRIYADARSHI S, NAIDU M M (Spices & Flavour Sciences Dep, CSIR-Central Food Technological Research Institute, Mysuru- 570 020, Email: mmnaidu@cftri.res.in) : Spice bioactives in edible packaging. J Spices Aromatic Crop 2020, 29(2), 81-97.

Edible packaging received significant attention in recent years. The main advantage of edible packaging over synthetic packaging is that they are environment friendly. The material used in edible packaging (lipids, polysaccharides, proteins) is generally recognized as safe and it acts as a barrier to gases, light and moisture. Spices have been traditionally used for its medicinal value. Spice extract or its essential oil possesses various bioactive compounds which are known for their antioxidant and antimicrobial property. Incorporation of spice extract or its essential oil into edible packaging exerts antimicrobial activity against the food pathogens thus preventing food spoilage and enhances the shelf-life and also increases the nutritional value of the final product. Antioxidant properties of spices retard the lipid oxidation. Dietary allergy and intolerance are also associated with packaging material and spices. Because of the high cost of film-forming material, scaling-up of edible packaging has remained a problem.

1 illus, 3 tables, 125 ref

039557   GOSWAMI K, SHUKLA P (Foods and Nutrition Dep, Govind Ballabh Pant Univ, Pantnagar U.S. Nagar, Uttarakhand) : Field pea (Pisum sativum) varieties: Shelf life evaluation and product development. J Pharmacogn Phytochem 2020, 9(1), 45-50.

Legumes are dicotyledonous seeds of plants that belong to the family Leguminosae. Field pea (Pisum sativum L.)-which is also known as common pea, dry pea, green pea (green seeded cultivars), yellow pea (yellow seeded cultivars), and garden pea-is a cool season crop, grown in the sub-tropics and at higher altitudes in the tropics. It is one of the four important cultivated legumes (others include soy-beans, groundnuts and dry-beans) in the world. Peas have long been recognised as an inexpensive, readily available source of protein, complex carbohydrates, vitamins and minerals. The high nutrient density of peas makes them a valuable food commodity, capable of meeting the dietary needs of the estimated 800-900 million undernourished individuals worldwide. So keeping in view the benefits of field pea present study was undertaken for shelf life evaluation and product development from improved varieties of field pea. The improved varieties (Pant P-13, Pant P-14, Pant P-25, Pant P-42 and Pant P-74) were obtained from CRC (Crop Research Centre), Pantnagar. Bengal gram flour and other ingredients were procured from the local market of Pantnagar, US Nagar, Uttarakhand. Standard procedures were used for shelf life analysis and product development. Results of Storage study showed that with increase in storage period moisture content and total plate count increases. From sensory evaluation it was found that there was non-significant difference in organoleptic characteristics of control (Besan) and Pant Pea-13 flour Dhokla. Nutrient composition of Pant Pea-13 flour dhokla revealed that it contained higher amount of protein (20.43 %), carbohydrates (61.57 %) and iron (6.65mg/100g) content than that of control dhokla.

5 tables, 14 ref

039548   KAUR H, THAKKAR A, NAGPAL K (Amity Univ, Noida- 201 303, Email: kalpananagpal@gmail.com) : UV method development and validation of ellagic acid for its rapid quantitative estimation. J Pharm Technol Res Manag 2020, 7(1), 1-5.

Development and validation of a simple UV- Spectroscopy method was done for the quantitative analysis of Ellagic Acid (EA). The stock solution of 50μg/ml was prepared and scanned, for which absorption maxima was found to be 277nm. Further dilutions to different concentrations (1-5μg/ml) were prepared and analyzed at 277nm. The method so developed was validated as per ICHguidelines for: linearity, robustness, precision, accuracy, limit of detection and quantification. TheLambert- Beer’s law is followed in the range (1-5μg/ml) with correlation coefficient value 0.9994.It was observed that the method is precise and accurate for EA analysis with good recovery percent of 94.47 % to 106.83 %. The method developed was further employed for determining the entrapment efficiency of ellagic acid and its release from its nanoparticle dosage form. The method may be utilized for determining the concentration of EA when present as formulation and in combination with other drugs.

2 illus, 1 table, 14 ref

039414   BOUGUEMRA S, OUAFI S, BOUGUEDOURA N, CHABANE D (Sciences and Technology Univ, Algeria, Email: selmabouguemra@hotmail.fr) : Enhancing bioactive potential by growth regulators in callus of Mentha longifolia L. leaves for anti-inflammatory and analgesic activities. Indian J Expl Biol 2020, 58(2), 122-30.

Mentha longifolia L., popularly known as Mint, is a medicinal herb against inflammation and analgesic pains caused by venom of snakes and scorpions. Its leaves are commonly used by nomads of Ahaggar to treat external wounds. Unfortunately, this medicinal plant is less accessible in its natural zone. Hence, here, we propose a biotechnological approach to induce callus yielding the same effects. Callus was induced from young leaves cultivated on modified Murashige and Skoog solid medium supplemented with 30 g L^-1 sucrose, 100 mg glutamine and growth regulators under dark conditions. Aqueous and C-glycoside extracts of plant and callus, respectively were prepared and analyzed by HPLC-DAD/LC-ESI-MS. The study of acute toxicity at 2000 mg kg^-1 followed by the anti-inflammatory activity assessment using carrageenan-induced paw edema and the analgesic activity of acetic acid induced writhing were performed on mice. Compared to the control, the trials showed 79 % higher rate of friable callus induced on 2,4-D and BAP. No mortality or signs of toxicity were observed in mice. Unexpected higher anti-inflammatory and analgesic activities by callus extracts can be attributed to their phenolic composition.

2 illus, 4 tables, 47 ref

039285   AGARWAL N, SINGH G, KUMBHAR B K (Food Science and Technology Dep, G.B Pant Univ of Agriculture and Technology, Uttarakhand, Email: 25nishaagarwal@gmail.com) : Modelling the hydration kinetics of kidney beans (Phaseolus vulgaris) in sodium salts using response surface methodology. J Appl Nat Sci 2020, 12(1), 42-52.

The present work investigated the effect of salt solutions of sodium chloride, and sodium bicarbonate on the water uptake by kidney beans (Phaseolus vulgaris) at different temperatures (30, 45 and 60 0C). Thirty-five soaking solutions were prepared using NaCl and NaHCO₃ to find the optimum soaking treatment and time to maximise the hydration. Hydration kinetics of kidney beans was studied in different concentrations of the salt solutions and at different temperatures by the method of weight gain until equilibrium conditions were attained. Response surface methodology was used to design the experiments and to optimize the levels for minimum soaking time and to maximize the hydration. The soaking solutions affected the mass transfer in both seed coat and cotyledon, demonstrating changes on both proteins and polysaccharides.  Increasing the temperature from 30 to 60 0 C in sodium chloride solution and sodium bicarbonate solution (0.5, 1.0 and 1.5 % concentration) decreased the soaking time from >225 min and 225 min to 82.5 min and 73.5 min respectively to achieve around 80 % hydration. Beans soaked in sodium bicarbonate solution exhibited higher hydration rates than in distilled water followed by sodium chloride solution at the same salt concentration. Soaking for about three hours at 300C resulted in maximum hydration. The optimum soaking treatment was found to be in a salt solution containing 1.10 % NaCl  and 0.92 % NaHCO₃ at 30 C which resulted in a soaking time of 193.45 min. This work demonstrated a simple and non-tedious approach for enhancing the hydration process of grains.

3 illus, 11 tables, 34 ref

039277   SOBAHI T R, ABDELAAL M Y, SALAM M A (Chemistry Dep, King Abdulaziz Univ, Saudi Arabia, Email: masalam16@hotmail.com) : Structure and physical properties of cellulose triacetate/ nanoclay nanocomposites. Indian J Chem Technol 2020, 27, 85-9.

The nanoclay has been used to modify cellulose triacetate by forming nanocomposites of different composition. The nanoclay and cellulose triacetate as well as the resulting nanocomposites were identified using Scanning Electron Microscopy (SEM). The mechanical and thermal properties of different nanocomposites are also investigated. It was generally observed that the addition of the nanoclay to cellulose triacetate increased the thermal conductivity, tensile strength and Young's modulus by 415, 81 and 93 %, respectively, on adding only 5 % of the nanoclay to cellulose triacetate.

6 illus, 2 tables, 13 ref

039272   RIDA K, CHAIBEDDRA K, CHERAITIA K (Mohamed SeddikBenYahia-Jijel Univ, Algeria, Email: rida_kamel2001@yahoo.fr) : Adsorption of cationic dye methyl green from aqueous solution onto activated carbon prepared from Brachychiton populneus fruit shell. Indian J Chem Technol 2020, 27, 51-9.

Activated carbon adsorbent prepared from Brachychiton Populneus fruit shell, biomass materials, is used for the removal of Methyl Green (MG) from aqueous solutions. For the purposes of the experiment (characterization of the adsorbent), we have used various methods, namely BET, FTIR and SEM. The various parameters influencing adsorption: contact time, initial concentration, mass of the adsorbent and temperature have been studied in batch systems. The modeling of the experimental data showed that the pseudo-second order model perfectly described the adsorption kinetics and the Langmuir model seems to be the most suitable for the equilibrium data with a maximum adsorption capacity of 67.93 mg/g. The thermodynamic study revealed that the adsorption of the MG dye is a spontaneous and exothermic phenomenon. This study confirms that activated carbon prepared from agricultural wastes has a high adsorption potential, making it an effective means for removing MG from aqueous solutions.

11 illus, 4 tables, 47 ref

039270   KAMBLE M G, DEOKAR S K, TAJANE S P, MANDAVGANE S A (Chemical Engineering Dep, Visvesvaraya National Institute of Technology, Nagpur, Email: sam@che.vnit.ac.in) : Groundnut plant ash: Characterisation and adsorption efficacy study for removal of paraquat dichloride. Indian J Chem Technol 2020, 27, 35-42.

For the first time combustion residue of agricultural waste i.e. groundnut plant is characterized in detail and explored as an adsorbent for removal of chlorinated herbicide, paraquat. The study investigates the chemical, physical, mineralogical, and morphological characteristics of GPA (Groundnut Plant Ash) adsorbent produced using groundnut plant. GPA has been characterized using the Fourier Transform Infrared (FTIR) spectroscopy to determine the functional groups, and Scanning Electron Microscopy (SEM) to examine the surface morphology of the carbon. Batch adsorption is performed by varying adsorbent dosage, initial concentration and contact time. Result shows that the kinetic models mainly the pseudo-second order and Elovich model had the best fit. The equilibrium data are analyzed using different isotherm models. The adsorption capacity of GPA for paraquat removal is found 265.71 mg/m² which is the highest reported value.

11 illus, 5 tables, 19 ref

039269   KAMBLE M G, TRIVEDI N S, MANDAVGANE S A (Chemical Engineering Dep, Visvesvaraya National Institute of Technology, Nagpur, Email: sam@che.vnit.ac.in) : A low-cost adsorbent (wheat plant ash) prepared from agricultural waste for removal of paraquat from aqueous solutions. Indian J Chem Technol 2020, 27, 26-34.

A low-cost adsorbent (wheat plant ash) has been prepared using a common agricultural waste (wheat straw) and its physicochemical characteristics, including chemical, physical, mineralogical, and morphological, and adsorption efficacy are investigated. WPA is characterized by SEM (scanning electron microscopy), CHNS(ultimate analysis) analysis, Brunauer–Emmett–Tellersurface area technique, and Fourier transform infrared method. The BET surface area of wheat plant ash was found to be 37 m²/g. To evaluate its adsorption capacity, paraquat is chosen as the adsorbate. Batch adsorption is performed by varying adsorbent dosage, initial concentration, and contact time. Experimental data are fitted to both kinetic and isotherm models. Pseudo-first-order and pseudo-second-order kinetic models are applied to experimental data, which indicated that the latter model had the best fit. Langmuir, Freundlich, Temkin, and Dubinin–Radushkevich isotherm models are then applied to the equilibrium data. The adsorption capacity of WPA for paraquat removal, determined using the Langmuir isotherm, is found to be approximately 241.3 mg/m² at 303 K.

13 illus, 7 tables, 23 ref

039204   ALANAZI M M, AMR M A E, NAGLAH A M, MAGREID R E A, ALSAYED E A (Zoology Dep, King Saud Univ, Saudi Arabia, Email: eaelsayed@ksu.edu.sa) : Anti-proliferate activity and 5α-reductase inhibitors of chiral macrocyclic (N^α-di-nicotinoyl)[L-phenylalaninyl-L-leucinyl]pentapeptide candidates against LNCaP and PC-3 prostate cancer cell lines. J Sci Ind Res 2020, 79(01), 60-5.

A series of macrocyclic derivatives 2-6 were prepared using N^α-dinicotinoyl-bis[L-phenylalaninyl-L-leucyl]hydrazide 1 and cyclo pentapeptide hydrazide 2 as starting materials. The hydrazide 1 was cyclized with diaminoalkanes to macrocyclic hezaazahexaamide derivatives 3a-c, respectively. Finally, compound 2 was condensed with 3,5-diacetylpyridine gave the corresponding macrocyclic Schiff base 4. Finally, condensation of 2 with substituted aromatic or heterocyclic aldehyde derivatives gave the corresponding Schiff base derivatives 5a-f and 6a-c, respectively. The synthesized compounds were screened as 5α-reductase inhibitors and anti-proliferative activity against prostate cancer cell lines.

1 illus, 23 ref

039203   ELSAYED E A, MOUSSSA S A, ENSHASY H A E, WADAAN M A (Zoology Dep, King Saud Univ, Saudi Arabia, Email: eaelsayed@ksu.edu.sa) : Anticancer potentials of zinc oxide nanoparticles against liver and breast cancer cell lines. J Sci Ind Res 2020, 79(01), 56-9.

The aim of the present study was to evaluate the in vitro cytotoxic effects of zinc oxide nanoparticles (ZnONPs) with particle size of 40 and 50 nm against human hepatocellular carcinoma and human breast cancer cell lines. The effects of nanoparticles were analyzed after 24 hours of incubation using standard MTT assay. Incubation of ZnONPs with different cells produced a dose-dependent inhibition of cell growth. The IC₅₀ values of ZnONPs for both prepared samples (40 and 50 nm) were comparable. It has been noticed that MCF-7 and MDA cells were more affected by the prepared 50 nm than the 40 nm ZnONPs. On the other hand, HepG2 cells showed inverse relation in terms of their response to the size of the prepared NPs.

3 illus, 1 tables, 22 ref

027420   KUMAR R, MEHNDIRATTA P, MISHRA N, THUKRAL A, PATHAK S, SINGH R (Chemistry Dep, Amity Univ, Gurugram– 122 413, Haryana, Email: srpathak@ggn.amity.edu) : Bioavailability enhancement of poorly water-soluble nano diosgenin by encapsulation using chitosan/bovine serum albumin bilayers. Asian J Pharm 2018, 12(2), 115-9.

To enhance the bioavailability of poorly water-soluble diosgenin (DG) by chitosan/BSA encapsulated nanoparticle formulation. 0.1 % chitosan aqueous solution was mixed with freshly prepared saturated DG solution followed by probe-sonication for 30 min., thereafter 0.1 % BSA solution was added drop-wise and sonicated for another layer formation. Procedure was repeated for bilayer formation. After each layer formation nanoparticles were centrifuged and resuspended in fresh DI water. Results and Discussion: The DLS of nanosized DG shown to have a radius of 2 nm to 40 nm. Surface morphology of nanoDG has been observed using SEM. Non-significant changes under the UV/Vis and IR, suggest the retention of drug properties at nano level. Chitosan/BSA coatings generated a higher surface charge (ca. +28 mV and -30mV) resulting in good colloidal stability. Dissolution technique was used for release profiling of drug from layer-by-layer assembly. The combination of biocompatible ionic polymers chitosan/BSA bilayer encapsulation around nanoDG, allowed sustained release of drug molecule up to 30 hours.

8 illus, 21 ref

027413   KUMAR P, SETHI S, SHARMA R R, SRIVASTAV M, SINGH D, VARGHESE E (Food Science and Postharvest Technology Div, ICAR-Indian Agricultural Research Institute, New Delhi - 110 012, Email: docsethi@gmail.com) : Edible coatings influence the cold-storage life and quality of 'Santa Rosa' plum (Prunus salicina Lindell). J Food Sci Technol 2018, 55(6), 2344-50.

Plum is a perishable fruit with a very short shelf life of 3–4 days. Several studies have suggested the possible use of edible coatings on maintaining quality and prolonging storage life of fresh horticultural produce. Hence, different edible coatings, namely, lac-based (2:3), Semperfresh^TM (1:3) and Niprofresh® (1:5) were selected to observe their efficacy on quality retention of ‘Santa Rosa’ plums. The effects of these coatings on the physical, physiological and biochemical attributes were studied under cold storage conditions (2 ± 1 $°$C and 85–90 % relative humidity). Our results revealed that all the coatings, especially the lac-based significantly reduced the weight loss and maintained higher firmness throughout the storage period. These surface coatings modified the respiration and ethylene rates of the plums and slowed down their metabolism as shown by the retention of texture of the tissue and delayed colour development. At the end of 35 days of cold storage, lac-based coating helped to retain nearly 55 % higher fruit firmness and 21 % higher antioxidant activity in fruits as compared to uncoated ones. However, the changes in total anthocyanin content were found to be suppressed by 13 % in lac-based coated fruits. Overall, the results suggested that lac-based coating of plum fruits was most effective to extend the storage life of ‘Santa Rosa’ plums over other coatings and uncoated fruits under low temperature storage conditions.

1 illus, 3 tables, 26 ref

027412   PENG F, XU P, ZHAO B Y, ZONG M H, LOU W Y (South China Univ of Technology, Guangzhou 510640, China, Email: wylou@scut.edu.cn) : The application of deep eutectic solvent on the extraction and in vitro antioxidant activity of rutin from Sophora japonica bud. J Food Sci Technol 2018, 55(6), 2326-33.

The extraction conditions and antioxidant activities of rutin from Sophora japonica bud by deep eutectic solvents were investigated. Box–Behnken design was used to optimize the extraction conditions and the scavenging activities of DPPH, O^2- and$·$OH of purified rutin were evaluated. The highest yield of 279.8 mg/g was achieved in the extraction medium of choline chloride/triethlene glycol (1/4) under the optimum conditions: water content of the DES 18.1 %, extraction time 28.3 min, extraction temperature 70 $°$C and liquid–solid ratio 10 mg/ 1 g. The highest extraction amount was slightly different from the predicted value of the established second-order polynomial equation. In addition, The EC₅₀ of DPPH scavenging, O^2- scavenging and$·$OH scavenging of rutin were 5.68 $\mu$g/mL, 0.19 and 0.28 mg/mL, respectively. The above results indicate rutin extracted by the choline chloride/triethylene glycol has excellent antioxidant activity and was an admirable free radical scavenger.

3 illus, 2 tables, 30 ref

027411   AKKAYA M R (Food Engineering Dep, Adana Science and Technology Univ, 01250 Adana, Turkey, Email: mrakkaya@adanabtu.edu.tr) : Prediction of fatty acid composition of sunflower seeds by near-infrared reflectance spectroscopy. J Food Sci Technol 2018, 55(6), 2318-25.

This study was performed in order to evaluate efficiency of near-infrared reflectance spectroscopy (NIRS) for the determination of fatty acid composition ratio of sunflower seeds and to compare performance of calibration methods. Calibration equations were developed using modified partial least squares (MPLS) and partial least squares (PLS) regression methods. Ninety-three sunflower seed varieties were from test field of East Mediterranean Agricultural Research Institute. In order to determine the reference fatty acid values needed to construct calibration in NIRS analysis, sunflower seed samples were analyzed by gas chromatography method. Coefficients of determination (R²) in calibration were developed using MPLS and PLS as follows: for palmitic acid 0.706–0.664, for stearic acid 0.615–0.654, for oleic acid 0.996–0.994, for linoleic acid 0.995–0.994, for arachidic acid 0.768–0.643, for linolenic acid 0.818–0.763, for behenic acid 0.891–0.776, for eicosapentaenoic 0.933–0.892, for unsaturated fatty acid 0.837–0.890 and for saturated fatty acid 0.837–0.890 respectively. The results showed that NIRS was a reliable technique that can be used as a tool for rapid pre-screening of fatty acid composition of sunflower seeds.

2 illus, 3 tables, 19 ref

027410   CHEN Y P, LIANG C H, WU T H, PANG H Y, CHEN C, WANG G H, CHAN L P (Xiamen Medical Coll, Fujian, China, Email: wgh@xmmc.edu.cn) : Antioxidant and anti-inflammatory capacities of collagen peptides from milkfish (Chanos chanos) scales. J Food Sci Technol 2018, 55(6), 2310-7.

Milkfish (Chanos chanos), which is resistant to water quality changes is the fourth largest aquaculture commodity. Abandoned wastes of fish scale and bones aggravate environmental pollution. In this study, the effect of collagen peptides isolated from milkfish scales (MSCP) by pepsin-soluble collagen method on cell viability was investigated. The antioxidant, anti-inflammatory, and DNA-protective activities of MSCP were also evaluated. Results revealed that more than 95 % of viable cells were retained in human keratinocytes after addition of 100 mg/ mL MSCP. Measurement of DPPH$·$and ABTS$·$$+$ radical scavenging activities and cellular reactive oxygen species revealed the high antioxidant activities of MSCP. MSCP demonstrated anti-inflammatory activities by reducing lipoxygenase activity and nitric oxide (NO$·$) radicals. Moreover, DNA electrophoresis assay indicated that MSCP treatment can directly protect against cyclobutane dipyrimidine production and DNA single-strand breaks, which are harmful effects of UV radiation and H₂O₂. Given its antioxidant, anti-inflammatory, and DNA-protective activities, MSCP has potential applications in cosmeceuticals and supplementary health food.

5 illus, 36 ref

027409   KHATKAR A B, KAUR A, KHATKAR S K, MEHTA N (Food Science & Technology Dep, Punjab Agricultural Univ, Ludhiana - 141 004, Email: abkhatkar@gmail.com) : Optimization of processing time, amplitude and concentration for ultrasound-assisted modification of whey protein using response surface methodology. J Food Sci Technol 2018, 55(6), 2298-309.

Response surface methodology was used to optimize processing variable for ultrasound-assisted modification of whey protein. The process was optimized employing Box–Behnken Design with three independent variables i.e. amplitude (20–40 %), time (10–20 min) and concentration (10–15 %). A second order model was employed to generate response surfaces. Experimental results revealed that analyzed model solutions exhibited the significant influence on various responses signified that the applied statistical model fitted well. The optimized independent variables were found to be 19.77 min time, 20.02 % amplitude and 12.78 % concentration of feed. The modified whey protein had the solubility, 78.52 %; heat stability, 1076.19 s; water solubility index, 92.30 %; water holding capacity, 0.469; oil absorption capacity, 1.709; foaming capacity 92.27; foam stability, 27.71 and firmness, 1692.09 g. Analytical response revealed that solubility of modified whey protein exhibited significant positive correlation with water solubility index, emulsion stability index and firmness.

1 illus, 3 tables, 36 ref

027408   GARCIA-TEJEDA Y V, SALINAS-MORENO Y, BARRERA-FIGUEROA V, MARTINEZ-BUSTOS F (Centro de Investigacion y de Estudios Avanzados del Instituto Politecn, Queretaro, Mexico, Email: fmartinez@cinvestav.mx) : Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying. J Food Sci Technol 2018, 55(6), 2279-87.

The encapsulation by spray drying of maize anthocyanins was evaluated using two types of wall materials, consisting of normal and waxy maize starch, which were esterified with octenyl succinic anhydride. The X-ray diffraction analysis revealed that SWMS possessed a completely amorphous, while SNMS had a crystalline structure. SNMS showed peaks at 2θ = 13.1$°$, 19.8$°$ and 22.4$°$. The results revealed that SNMS and SWMS had almost the same encapsulation productivity (EP); SNMS showed the best performance because its EP was higher (95 %) than in SWMS (90 %). The stability of microcapsules produced with SNMS showed the highest anthocyanin retention after storage in the water activity (a_w) range of 0.11–0.94 at 40 $°$C.

3 illus, 3 tables, 33 ref

027407   WEI M, WANG S, GU P, OUYANG X, LIU S, LI Y, ZHANG B, ZHU B (Food Science Dep, Beijing Forestry Univ, Beijing- 100 083, China, Email: zhubaoqing@bjfu.edu.cn) : Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions. J Food Sci Technol 2018, 55(6), 2240-50.

This study aimed to investigate the effect of Lactobacillus plantarum strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by Lactobacillus B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that Lactobacillus plantarum strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3.50). Shikimic acid and aromatic amino acids were significantly accumulated in pH-adjusted juice, and phenolic compounds in both juices were significantly reduced. These strains enhanced the composition and concentration of volatiles compounds in non-pH-adjusted juice and improved the floral and fruity flavors. However, concentration and complexity of volatiles were reduced in pH-adjusted juices.

5 tables, 36 ref

027406   MONEGO M A, KIPPER D K, PELLEGRINI L G D, PELLEGRINI L G D, ROMAN S S, KUBOTA E H, PRESTES R C, MELLO R D O (Federal Univ of Santa Maria (UFSM), Rio Grande do Sul, Brazil, Email: magdaamonego@gmail.com) : Physicochemical, technological and sensory properties of hamburger made with meat from lambs fed on whole cottonseed. J Food Sci Technol 2018, 55(6), 2230-9.

The physicochemical composition and the technological and sensory properties of hamburgers made with meat from Ile de France lambs fed on different levels (0, 10, 20, 30 and 40 %) of whole cottonseed were studied. The addition of whole cottonseed to the lambs’ diets decreased the thiobarbituric acid reactive substances in the lamb meat and altered the physicochemical characteristics of the hamburgers, which were characterised by low lipid (y^ = 4:27), cholesterol (y^ = 75:15) and caloric content (y^ = 122:04). The results regarding cooking characteristics were directly related to the microscopic observations regarding the hamburgers; the more cohesive structures exhibited better performance after cooking, with increased cooking yield and moisture retention, and decreased cooking loss. The levels of whole cottonseed did not influence the texture profile, but they negatively affected the acceptability of the hamburgers, since as the levels of cotton seedlings increased, the scores for the sensorial attributes decreased. Thus, a maximum inclusion of 16.7 % of whole cottonseed in the dry matter of the diet of lambs is recommended.

1 illus, 5 tables, 36 ref

027405   NATH P, KALE S J, KAUR C, CHAUHAN O P (ICAR-Central Institute of Postharvest Engineering and Technology, Punjab - 152 116, Email: prernanath3185@gmail.com) : Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder. J Food Sci Technol 2018, 55(6), 2208-19.

Enzymatic liquefaction (EL) ensures fast extraction and enhanced recovery of bioactives from red capsicum along with reduced degradation of these compounds remained in the pomace. Hence, red capsicum pomace obtained as byproduct after EL was freeze dried to produce capsicum pomace powder (CP). CP had almost 80 % of bioactives (total carotenoids 91.23 ± 2.35 mg/ 100 g) and antioxidant activity (DPPH 1.61 ± 0.12 $\mu$mol TE/g) compared to fresh pomace. CP was further used to develop muffins. Different concentrations (2–10 %) of CP were mixed in wheat flour for preparation of muffins. Wheat flour was fortified with CP at different levels (2–10 %) and subsequently, effect of CP fortification on height, texture, bioactives and sensory quality of muffins was observed. CP fortification improved the quality in terms of color, flavor and texture. During storage, hardness values (34.42–32.56 N) showed decreasing trend with increase in CP content. Overall, 6 % CP fortification was found most acceptable without causing significant change in porosity and crust uniformity of fortified muffins. Thus, present study demonstrated that fortification of muffins with 6% CP as functional ingredient offers an opportunity to develop quality muffins with enhanced antioxidant activity (DPPH 13.04 ± 0.02 $\mu$mol TE/g) and total carotenoids (3.46 ± 2.41 mg/100 g).

2 illus, 4 tables, 41 ref

027404   AKHBARI M, MASOUM S, AGHABABAEI F, HAMEDI S (Shahid Beheshti Univ, Kashan, Iran, Email: se_hamedi@sbu.ac.ir) : Optimization of microwave assisted extraction of essential oils from Iranian Rosmarinus officinalis L. using RSM. J Food Sci Technol 2018, 55(6), 2197-207.

In this study, the efficiencies of conventional hydro-distillation and novel microwave hydro-distillation methods in extraction of essential oil from Rosemary officinalis leaves have been compared. In order to attain the best yield and also highest quality of the essential oil in the microwave assisted method, the optimal values of operating parameters such as extraction time, microwave irradiation power and water volume to plant mass ratio were investigated using central composite design under response surface methodology. Optimal conditions for obtaining the maximum extraction yield in the microwave assisted method were predicted as follows: extraction time of 85 min, microwave power of 888 W, and water volume to plant mass ratio of 0.5 ml/g. The extraction yield at these predicted conditions was computed as 0.7756 %. The qualities of the obtained essential oils under designed experiments were optimized based on total contents of four major compounds (α-pinene, 1,8-cineole, camphor and verbenone) which determined by gas chromatography equipped with mass spectroscopy (GC–MS). The highest essential oil quality (55.87 %) was obtained at extraction time of 68 min; microwave irradiation power of 700 W; and water volume to plant mass ratio of zero.

2 illus, 2 tables, 21 ref

027403   ILAME S A, SINGH S V (Chemical Engineering and Technology Dep, Banaras Hindu Univ, Uttar Pradesh - 221 005, Email: satyavirsingh59@rediffmail.com) : Physico-chemical properties of ultrafiltered kinnow (mandarin) fruit juice. J Food Sci Technol 2018, 55(6), 2189-96.

Kinnow fruit juice was clarified with ultrafiltration hollow fiber membrane module with cross flow. The surface modified polysulfone based membrane having MWCO 10, 30 and 44 kDa (three cartridges) were used in these studies. The transmembrane pressure drop, cross flow rate and operating condition effects on the quality of the juice have been analyzed. The quality of clarified kinnow fruit juice were evaluated in terms of pH, viscosity, vitamin C, conductivity, total sugar, titratable acidity, TSS, protein, polyphenol, naringin, pectin, pulp content and organoleptic test. The results showed that the membrane with molecular weight cut off 30 kDa was best membrane among the three membranes. The juice could be stored for at least 60 days without any additive.

1 illus, 2 tables, 32 ref

027402   VUKIC D V, VUKIC V R, MILANOVIC S D, ILICIC M D, KANURI K G (Novi Sad Univ, Novi Sad 21000, Serbia, Email: dajana@tf.uns.ac.rs) : Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures. J Food Sci Technol 2018, 55(6), 2180-8.

Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data processing was performed by principal component analysis. The analysis of samples‘ flow behaviour was focused on their time dependent properties. Parameters of Power law model described flow behaviour of samples depended on used starter culture and days of storage. The Power law model was applied successfully to describe the flow of the fermented milk, which had characteristics of shear thinning and non-Newtonian fluid behaviour.

3 illus, 3 tables, 40 ref

027401   MOKBLI S, SBIHI H M, NEHDI I A, ROMDHANI-YOUNES M, TAN C P, AI-RESAYES S I (Chemistry Dep, King Saud Univ, Riyadh 1145, Saudi Arabia, Email: hmsbihi@ksu.edu.sa) : Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil. J Food Sci Technol 2018, 55(6), 2170-9.

Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44 %) and linoleic (20 %) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where $\alpha$-tocotrienol (64 %) was the major isomer. The total phenolic (91 $\mu$g/g oil) and flavonoid contents (18 $\mu$g/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 $\mu$M TEAC/g DW and 4.3 mM TEAC/ g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 $°$C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes.

2 illus, 4 tables, 31 ref

027400   DADWAL V, AGRAWAL H, SONKHLA K, JOSHI R, GUPTA M (CSIR Institute of Himalayan Bioresource, Himachal Pradesh - 176 061, Email: robinjoshi@ihbt.res.in) : Characterization of phenolics, amino acids, fatty acids and antioxidant activity in pulp and seeds of high altitude Himalayan crab apple fruits (Malus baccata). J Food Sci Technol 2018, 55(6), 2160-9.

Phytochemicals in fruits and vegetables have achieved immense significance owing to the increasing evidence which signifying their activity for antioxidant and prevention of chronic diseases. The amount of phloretin (88.39 lg $\mu$g^-1 ) and phloridzin (83.03 lg $\mu$g^-1 ) were found to be higher among other phenolics determined using UPLC. DPPH, ABTS^$+$, metal chelating and OH radical assays were used to evaluate antioxidant activity. Malus baccata pulp portion showed higher antioxidant activity than seed portion. HPLC analysis for free amino acids showed that serine (9.06 lg $\mu$g^-1 ), alanine (8.03 lg $\mu$g^-1 ), tyrosine (10.33 lg $\mu$g^-1 ), and cysteine (76.86 lg $\mu$g^-1 ) were only detected in pulp portion while seed comprised of histidine (3.96 lg $\mu$g^-1 ) only. Seed portion was also determined for their fatty acid composition including palmitic acid (0.89 %), ethyl palmitate (0.56 %), methyl petroselinate (0.90 %) and linolein (3.93 %) using GC–MS analysis. HPAEC technique detected fructose and sucrose in a fair amount of 21 and 17.3 mg g^-1 in pulp, while 9.4 and 4.24 mg g^-1 in seed portion, respectively. The present study suggested that M. baccata fruit is a rich source of phenolic and other chemical components which can be used in food products and nutraceutical formulations.

4 illus, 1 table, 31 ref

027399   WEI X, SHAO X, WEI Y, CHEONG C, PAN C, TU K (Food Science and Engineering Dep, Ningbo Univ, China, Email: shaoxingfeng@nbu.edu.cn) : Rapid detection of adulterated peony seed oil by electronic nose. J Food Sci Technol 2018, 55(6), 2152-9.

Peony seed oil has recently been introduced as a high-quality food oil. Because the high price of peony seed oil may tempt unscrupulous merchants to dilute it with cheaper substitutes, a rapid detection method for likely adulterants is required. In this study, the fatty acid composition of peony seed oil and four less expensive edible oils (soybean oil, corn oil, sunflower oil, and rapeseed oil) were measured by gas chromatography mass spectrometry. Peony oil adulterated by other edible oils was assessed using iodine values to estimate the extent of adulteration. Adulteration was also measured using an electronic nose (E-nose) combined with principal component analysis (PCA) or linear discriminant analysis (LDA). Results indicated that peony seed oil was highly enriched in $\alpha$linolenic acid. Although the iodine value can be used to detect some adulterants by measuring unsaturation, it was not able to detect all four potential adulterants. In contrast, the E-nose can rapidly identify adulterated peony seed oil by sampling vapor. Data analyses using PCA and LDA show that LDA more effectively clusters the data, discriminates between pure and adulterated oil, and can detect adulteration at the 10 % level. E-nose combined with LDA suitable for detection of peony seed oil adulteration.

4 illus, 1 table, 44 ref

027398   LIO F, CASTELLANO A M, ZAMMIT-MANGION M, FARRUGIA C (Chemistry Dep, Malta Univ, Msida MSD2030, Malta, Email: claude.farrugia@um.edu.mt) : Application of fluorescence spectroscopy and chemometric models for the detection of vegetable oil adulterants in Maltese virgin olive oils. J Food Sci Technol 2018, 55(6), 2143-51.

Fluorescence spectrometry, combined with principle component analysis, partial least-squares regression (PLSR) and artificial neural network (ANN), was applied for the analysis of Maltese extra virgin olive oil (EVOO) adulterated by blending with vegetable oil (corn oil, soybean oil, linseed oil, or sunflower oil). The novel results showed that adjusted PLSR models based on synchronised spectra for detecting the % amount of EVOO in vegetable oil blends had a lower root mean square error (0.02–6.27 %) and higher R² (0.983–1.000) value than those observed when using PLSR on the whole spectrum. This study also highlights the use of ANN as an alternative chemometric tool for the detection of olive oil adulteration. The performance of the model generated by the ANN is highly dependent both on the type of data input and the mode of cross validation; for spectral data which had a variable importance plot value >0.8 the excluded row cross validation was more appropriate while for complete spectral analysis k-fold or CV-10 was more appropriate.

3 illus, 3 tables, 31 ref

027396   LIU H, ZHENG J, LIU P, ZENG F (Lanzhou Institute of Chemical Physics, Lanzhou- 730 000, Email: zengfk@licp.cas.cn) : Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.). J Food Sci Technol 2018, 55(6), 2130-42.

In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and nonvolatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 $°$C for 6 months.

2 illus, 4 tables, 29 ref

027395   RAO D V S, SHIVASHANKARA K S (Harvest Technology and Agricultural Engineering Div, ICAR-Indian Institute of Horticultural Research, Bangalore - 560 089, Email: sudhadvrao@gmail.com) : Effect of modified atmosphere packaging on the extension of storage life and quality maintenance of pomegranate (cv. 'Bhagwa') at ambient and low temperatures. J Food Sci Technol 2018, 55(6), 2103-13.

Pomegranates (cv. ‘Bhagwa’) packed in four semi-permeable films (Cryovac BDF-2001, D-955, RD106 and normal LDPE) were stored at ambient temperature (25–30 °C, 60–70 % RH) and low temperature (8 °C, 80–85 % RH) to study the effect of modified atmosphere (MA) packaging on storage life extension and quality maintenance. O₂ and CO₂ levels generated inside MA packs differed significantly with the film type wherein extremely high CO₂ (> 70 %) and low O₂ (1 % or less) were observed in BDF film during 3 weeks at ambient temperature and 3 months at 8 °C. Moderate O₂ (3–8 %) and CO₂ (7–11 %) were maintained in D-955 film, whereas very high O₂ (18–20 %) and low CO₂ (2–4 %) were maintained in RD906 film. Significantly low weight loss of 0.73 and 0.52 % was observed in MA packed (D-955) fruits after 3 weeks at ambient and 3 months at 8 °C respectively compared to 19.0 and 17.8 % in non-packed fruits. Fruits packed in D-955 film also retained original peel colour (L*, h° and C*), whereas colour was adversely affected in fruits packed in low permeable BDF film. MA packaging maintained peel thickness and peel moisture, significantly higher than non-packed fruits at both temperatures. TSS, acidity, sugars, antioxidants and sensory qualities were better in D-955 and LDPE packed fruits at both ambient and 8 °C storage, whereas quality was adversely affected in BDF film packed fruits. MA packed (D-955 and LDPE) fruits had less spoilage up to 3 weeks at ambient (5.5 and 8.3 %) and 3 months at 8 °C (2.8 and 9.7 %). Quality got deteriorated by 4 weeks at ambient temperature and 4 months at 8 °C with enhanced spoilage. Pomegranate fruits cv. ‘Bhagwa’ can thus be stored safely for 3 weeks at ambient and 3 months at 8 °C storage by MA packaging in D-955 or LDPE film with least weight loss and maintenance of nutritional quality.

2 illus, 3 tables, 33 ref

027394   GOMES W F, FRANCA F R M, DENADAI M, ANDRADE J K S, OLIVEIRA E M D S, BRITO E S D, RODRIGUES S, NARAIN N (Federal Univ of Sergipe, SE 49100-000, Brazil, Email: narendra.narain@gmail.com) : Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp. J Food Sci Technol 2018, 55(6), 2095-102.

The effect of freeze- and spray-drying on physico-chemical characteristics, phenolics compounds and antioxidant activity of papaya pulp was investigated. The frozen pulp was freeze dried at - 62 $°$C during 48 h. Papaya pulp with 14 % DE maltodextrin was also dried in a spray dryer. The organic acids, sugars, color, total soluble solids, pH, carotenoids, phenolic and flavonoid compounds, and antioxidant capacity values were determined. The changes in color, pH and lycopene were negligible. However, lower retention (86.5 %) of vitamin C and sugars (glucose—79.7 % and fructose—66.1 %) was observed in spray dried products. Phenolic and flavonoid compounds were identified and quantified in dried papaya products by UHPLC-QqQ-MS/MS. Spray dried products presented a higher retention of phenolic and flavonoid compounds compared to the freeze dried products. Despite some variations in the parameters studied, the use of freeze- and spray-drying has proven viable options for the drying of papaya pulp.

1 illus, 3 tables, 32 ref

027393   NAIK M M, NAIK S P, DUBEY S K, BHAT C, CHARYA L S (Microbiology Dep, Goa Univ, Taleigao Plateau 403 206, Goa, Email: milindnaik4@gmail.com) : Enhanced exopolysaccharide production and biofilm forming ability in methicillin resistant Staphylococcus sciuri isolated from dairy in response to acyl homoserine lactone (AHL). J Food Sci Technol 2018, 55(6), 2087-94.

Staphylococcus sciuri is an emerging human pathogen widely found in dairy industries. In this study, we have isolated methicillin resistant Staphylococcus sp. from biofilm formed on utensil used in the dairy society situated at Raia, Goa and was designated as NN14. The isolate NN14 was identified through 16S rRNA sequencing as S. sciuri (GenBank accession number MF621976). This report reveals that the S. sciuri strain NN14 responds positively to the, acyl-homoserine lactone (AHL) having 6-carbon long acyl chain i.e. N-hexanoyl-homoserine lactone molecule (C₆-HSL) with gradual rise in their biofilm establishing potential as the concentration of AHL was increased from 250 nM, 500 nM to 1 $\mu$M when compared to control (without C6-HSL) by performing crystal violet assay using 48 well microtiter plate. Also, exopolysaccharide (EPS) production was found to increase with gradual increase in C₆-HSL concentration from 250 nM, 500 nM to 1 $\mu$M proving potential role of EPS in biofilm formation. These results were further proved by scanning electron microscopy where increased in biofilm and EPS production with increase in C₆-HSL concentration was observed. The biofilm forming capability of S. sciuri strain NN14 was found to decreased significantly when it was subjected to 10 $\mu$g/ml of (R)-2-(2-hydroxynaphthalen-1- yl)-thiazolidine-4-carboxylic acid, however with the addition of 250 and 500 nM, C6-HSL in presence of the antimicrobial compound (R)-2-(2-hydroxynaphthalen-1- yl)-thiazolidine-4-carboxylic acid, the biofilm development in bacterial strain NN14 was increased when compared with control. Our results demonstrated that the C6-HSL molecule neutralize the effect of antibacterial compound and enhances EPS production and biofilm development in S. sciuri.

3 illus, 30 ref

027392   CARVALHO M, RUIZ-CARRASCAL J (Food Science Dep, Copenhagen Univ, 1958 Frederiksberg C, Denmark, Email: jorgeruiz@food.ku.dk) : Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO₂ incubation. J Food Sci Technol 2018, 55(6), 2068-78.

This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO₂ and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO₂. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption.

1 illus, 4 tables, 34 ref

027391   PARDIO V T, FLORES A, LOPEZ K M, MARTINEZ D I, MARQUEZ O, WALISZEWSKI K N (Veracruzana Univ, Veracruz, Mexico, Email: mopri02@yahoo.com.mx) : Effect of endogenous and exogenous enzymatic treatment of green vanilla beans on extraction of vanillin and main aromatic compounds. J Food Sci Technol 2018, 55(6), 2059-67.

Endogenous and exogenous enzymatic hydrolysis carried out to obtain vanilla extracts with higher concentrations of vanillin using green vanilla beans. Sequences initiated with freezing of green vanilla beans at - 1 $°C$ for 24 h, followed by endogenous hydrolysis under optimal $\beta$glucosidase activity at 4.2 and 35 $°$C for 96 h, exogenous hydrolysis with Crystalzyme PML-MX at pH 5.0 and 40 $°$C for 72 h, and ethanol extraction at 40 % (v v^-1 ) for 30 days. In the proposed method, 200 g of fresh green vanilla beans with 84 % moisture (32 g dry base) were used to obtain a liter of single fold vanilla extract. This method allowed the release of 82.57 % of the theoretically available vanillin from its precursor glucovanillin with 5.78 g 100 g^-1 green vanilla beans (dry base). Vanillic acid, $\rho$hydroxybenzaldehyde and vanillyl alcohol were also released and found in commercial and enzymatic extracts. Glucovanillin was detected in commercial and traditional extracts but was absent in enzymatic extracts, indicating incomplete hydrolysis during the curing process. An in vitro assay was conducted to determine if the presence of peroxidase during hydrolysis might affect overall vanillin concentration. Results showed that POD can use vanillin as a substrate under conditions similar to those in which hydrolysis was conducted (pH 5.0 and 50 $°$C), possibly explaining why vanillin concentration was not complete at the end of the process.

5 illus, 1 table, 33 ref

027390   LOVERA N N, RAMALLO L, SALVADORI V O (Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos, Argentina, Email: vosalvad@ing.unlp.edu.ar) : Effects of different freezing methods on calcium enriched papaya (Carica papaya L.). J Food Sci Technol 2018, 55(6), 2039-47.

The effect of calcium impregnation on drip loss, colour, mechanical properties, sensory perception and freezing time on frozen-thawed papaya was studied, evaluating different freezing methods: cryogenic, tunnel and household freezer freezing. Osmotic dehydration as pretreatment was also evaluated. Freezing in liquid nitrogen was considered an inappropriate method for papaya preservation due to cracking. Calcium impregnation and osmotic dehydration increased tissue firmness and decreased freezing time (freezing time for fresh, calcium impregnated and osmo-dehydrated fruit was 23, 17 and 5 min in a tunnel and 118, 83 and 60 min in a household freezer, respectively). Calcium lactate was the most effective way to protect tissue’s firmness before and after a freeze-thaw cycle (maximum stress values approx. 300–400 % of the raw tissue for tunnel freezing and 260 % for household freezer). Microstructure analysis showed better tissue integrity retention in papaya samples impregnated with calcium lactate than in those with calcium gluconate, after a freezing–thawing cycle, in agreement with the drip loss results. In spite of these results, consumers preferred frozen papaya without pre-treatment or impregnated with calcium gluconate.

2 illus, 4 tables, 25 ref

027389   VLASSI E, VLACHOS P, KORMAROS M (National Hellenic Research Foundation, 11635 Athens, Greece, Email: vlassi.helena@gmail.com) : Effect of ozonation on table grapes preservation in cold storage. J Food Sci Technol 2018, 55(6), 2031-8.

Table grapes artificially inoculated with B. Cinerea were tested under four different ozonation strategies in order to achieve prolongation of table grapes’ shelflife time. Decay incidence, external disease appearance, number of infected grapes, weight loss and a variety of quality parameters such as sugars and proteins content were checked after every 3 days. No significant alteration of table grapes quality characteristics was observed after their exposure to ozone atmosphere. Moreover, the low ozone dosage process (0.3 ppm) caused sufficient restriction of fruit decay due to fungal contamination and secured a 40-days-period of storage time. However, the observed weight loss was somewhat higher on the treated samples compared to the untreated ones. From technical and economical point of view the low dosage (0.3 ppm) ozonation process on a daily basis combined with the cold storage appears to a very promising method for table grapes preservation.

1 illus, 1 table, 29 ref

027388   SALAZAR-LOPEZ N J, GONZALEZ-AGUILAZ G A, ROUZAUD-SANDEZ O, ROBLES-SANCHEZ M (de Investigacio´n y Posgrado en Alimentos Dep, De Sonora Univ, Sonora, Mexico, Email: rsanchez@guayacan.uson.mx) : Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion. J Food Sci Technol 2018, 55(6), 2021-30.

Sorghum is a source of hydroxycinnamic acids (HCA), which have shown antioxidant, anti-inflammatory and anti-proliferative capacities. However, a high proportion of them have low bioaccessibility due the complex structural disposition of the plant’s cell wall. The effects of boiling and extrusion processes on sorghum bran and their effects on the antioxidant capacity and bioaccessibility of HCA during simulated in vitro gastrointestinal digestion were investigated. The bioaccessibility of phenolic compounds was significantly higher in extruded sorghum bran (38.4 %) than that obtained by boiling (29.5 %). This is consistent with the increase of the antioxidant capacity after in vitro digestion. In contrast, a low bioaccessibility of pure monomeric HCA was observed when they were exposed to in vitro gastrointestinal digestion. There were significant bioaccessibility reductions of 36.8, 19.5, 13.5, 62.1 % for caffeic, $\rho$-coumaric, ferulic and sinapic acids, respectively, when unproccessed sorghum bran was added. Although the bioaccessibility of monomeric HCA was low, the total phenolic compounds and antioxidant capacity increased during the digestion simulation due to the thermal processes of extrusion and boiling. Extrusion and boiling could be utilized to produce food based on sorghum bran with biological potential.

3 illus, 1 table, 36 ref

027387   YANG X, ZHANG X, FU M, CHEN Q, MUZAMMIL J M (Qilu Univ of Technology, Jinan, People’s Republic of China, Email: skyfmr@163.com) : Chlorine dioxide fumigation generated by a solid releasing agent enhanced the efficiency of 1-MCP treatment on the storage quality of strawberry. J Food Sci Technol 2018, 55(6), 2003-10.

The effect of 1-methylcyclopropene (1-MCP) and chlorine dioxide (ClO₂) on fruit quality during storage was investigated. Strawberries were treated with 1-MCP alone or in combination with ClO₂ gas generated by a releasing agent, and the quality, fruit decay, microbial inhibition, and enzyme activities [polyphenol oxidase (PPO), superoxide dismutase (SOD), ascorbate peroxidase (APX), and phenylalanine ammonia lyase (PAL)] at 4 $°$C were measured for 16 days. 1-MCP alone could maintain the fruit quality during storage but had little effect on microbial growth, resulting in quick decay during storage. ClO₂ treatment effectively inhibited microbial growth during storage and improved shelf life with no visual damage. Moreover, 1-MCP in combination with ClO₂ was superior in maintaining quality attributes as compared with 1-MCP alone, as significant differences were found in some indices. Furthermore, 1-MCP in combination with ClO₂ maintained higher SOD, APX, and PAL activities and lower PPO activity as compared with the control and 1-MCP alone. Overall, ClO₂ enhanced the effect of 1-MCP on strawberries during storage and shelf life, possibly through the inhibition of microbial growth and regulation of enzyme activity. The combination of 1-MCP and ClO₂ may serve as a potential strategy with dual physiological and antimicrobial effects for the preservation of perishable products.

2 illus, 2 tables, 30 ref

027386   WAGHMARE R B, ANNAPURE U S (Food Engineering Dep, Institute of Chemical Technology (Formerly UDCT), Mumbai - 400 019, Email: udayannapure@gmail.com) : Integrated effect of radiation processing and modified atmosphere packaging (MAP) on shelf life of fresh fig. J Food Sci Technol 2018, 55(6), 1993-2002.

Fresh figs have less shelf life due to the growth of yeasts and molds. The study aimed at extending the shelf life of fresh fig with the help of irradiation and modified atmosphere packaging (MAP). Effects of irradiation and MAP on the quality and shelf life of fresh fig were evaluated. Combined effect of irradiation and MAP on the quality of fresh fig was also studied. To optimize irradiation dose, 1, 2, 3 and 4 kGy doses were given to fresh fig. Firmness and overall acceptability of fresh fig were minimally affected by 1 kGy irradiation dose. Whereas, 2, 3 and 4 kGy had negative effects on firmness and overall acceptability score. Thus, 0.5 and 1 kGy were selected to evaluate the combined effect of irradiation and MAP. Fresh figs were packed in an atmosphere of 5 % O₂, 10 % CO₂, 85 % N₂ and irradiated at 0.5 and 1 kGy doses. These atmospheric packed irradiated samples were stored at 5$°$C for 15 days. Physico-chemical parameters, microbial quality and overall acceptability were monitored throughout the storage period at the interval of 5 days. Irradiation treatment did not prevent the firmness of fresh fig. Significant dissimilarities were observed between the irradiated and control fresh fig for all the parameters considered. The results indicated that MAP followed by irradiation doses of 0.5 and 1 kGy showed the best results for improving the quality and shelf-life of fresh fig.

2 illus, 4 tables, 36 ref

027385   SAURABH C K, GUPTA S, VARIYAR P S (Food Technology Div, Bhabha Atomic Research Centre, Mumbai - 400 085, Email: prasadpsv@rediffmail.com) : Development of guar gum based active packaging films using grape pomace. J Food Sci Technol 2018, 55(6), 1982-92.

The objective of this study was to develop biodegradable active film to improve the shelf-life of minimally processed fresh-produce. Guar gum (GG) based films with improved properties were fabricated by employing tween-80 (0.88 %) as emulsifier, nanoclay (13.9 %) as reinforcement, beeswax (1.21 %) for hydrophobicity, glycerol (3.07 %) as plasticizer, and grape pomace extract (5 %) as active ingredient (% w/w of GG). Active films had a tensile strength of 122 MPa and water vapor transmission rate of 69 gm^-2 d^-1 . Films demonstrated significant antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, and Salmonella Typhimurium. The 2 kGy irradiated minimally processed pomegranate arils packed in film demonstrated a shelf-life of 12 days as compared to 4 days for unirradiated samples. The observed improvement in shelf-life was due to a radiation-induced release of antimicrobial volatiles from active films as confirmed by headspace analysis using GC–MS. Suitability of active films for food irradiation applications is thus demonstrated.

2 illus, 4 tables, 31 ref