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Papers by PARAMITA BHATTACHARJEE

Journal of food: microbiology, safety and hygiene, Dec 1, 2017

Current Research in Green and Sustainable Chemistry, 2022

The spray dried α-amylase-assisted supercritical carbon dioxide (SC-CO2) extract of small cardamo... more The spray dried α-amylase-assisted supercritical carbon dioxide (SC-CO2) extract of small cardamom (rich in 1,8-cineole) was used for the fortification of custard to obtain a new designer nutraceutical custard. The encapsulate was employed at concentrations of 4%, 4.5% and 5% (w/w) to formulate the custards. Custard formulated with 4.5% of encapsulate was most preferred by the sensory panel. This custard sample showed a more stable texture, higher phytochemical properties and lower microbial load than the control sample (formulated without encapsulate). This is the first study on the formulation of a new designer nutraceutical custard by fortification with encapsulated SC-CO2 extract of small cardamom. The processes described here can safely be employed in the development of other nutraceutical or functional foods, which inevitably involves the loss of the phytochemicals of food constituents during manufacture.

Cogent Biology, 2016

In this work, we report antibacterial activity of 3,6-di(pyridin-2-yl)-1,2,4,5-tetrazine (pytz) c... more In this work, we report antibacterial activity of 3,6-di(pyridin-2-yl)-1,2,4,5-tetrazine (pytz) capped Pd(0) nanoparticles (TzPdNPs). The TzPdNPs were characterized by transmission electron microscopy (TEM) and powder X-ray diffraction techniques (PXRD). The antibacterial properties of TzPdNPs were studied using Gram-positive B. subtilis and Gram-negative E. coli by the plate count method. The antimicrobial activity of this TzPdNPs shows that the microbial growth has been fully inhibited only for Gram-positive B. subtilis bacteria. Morphological changes obtained by transmission electron microscope observation show that TzPdNPs can cause leakage and chaos of intracellular contents.

Journal of Food Science and Technology, 2010

Vacuum packaged beef strip-loins (fresh and aged) were repackaged on polystyrene trays and overwr... more Vacuum packaged beef strip-loins (fresh and aged) were repackaged on polystyrene trays and overwrapped with food grade cling film for the storage study. Several volatile compounds such as 3-methyl-1-butanol, 2,3-butanedione, 2-butanone, 3-hydroxy-2-butanone, acetic acid and a few hydrocarbons were detected in the headspace of these tray packaged fresh and aged beef strip loins both in the control and Salmonella typhimurium inoculated samples, in varying concentrations. These compounds were identified using manual headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography/mass spectrometry (GC-MS) over a storage period of 4 days and samples were incubated at 20°C. No naturally occurring Salmonella was present in the control samples. Hexanal (r=0.99), carbon dioxide (r= 0.98), 3-hydroxy-2-butanone (r=0.93) and 2-methyl propane (r=0.95) showed positive correlations with Salmonella population for fresh beef samples. In aged beef samples, 3-methyl-1-butanol (r=0.99), 3-hydroxy-2-butanone (r= 0.98), carbon dioxide (r=0.98) and acetic acid (r=0.86) showed similar trends. In fresh beef samples, F values were significant at p<0.05 for 3-hydroxy-2-butanone and for Classification: Muscle Foods Electronic supplementary material The online version of this article

European Journal of Lipid Science and Technology

Neurotransmitters in Plants, 2018

Metabolic Adaptations in Plants During Abiotic Stress, 2018

Food and Bioprocess Technology, 2016

Expeller-pressed virgin coconut oil, known to have disagreeable rancid-acid odor due to the prese... more Expeller-pressed virgin coconut oil, known to have disagreeable rancid-acid odor due to the presence of octanoic acid, was subjected to gamma (γ) irradiation for removal of the same. Sensory evaluation in tandem with electronic nose (Heracles and ENOVISION) analyses established that the oil irradiated at 4.2 kGy had no rancid-acid odor (absence of octanoic acid) at the end of 28 days of storage at 23 ± 2°C. Therefore, 4.2 kGy was established as the Bappropriate irradiation dose^for removal of rancid-acid odor of virgin coconut oil. A Bdeodorization index^with respect to rancid-acid odor was also developed using electronic nose for confirmation of this Bappropriate dose^and thereby provided possible means of preventing detrimental effects of high dose of γ-irradiation in oils. GC-MS analysis of hydrocarbons extracted from oil irradiated at 4.2 kGy by supercritical carbon dioxide extraction revealed radiolysis of octanoic acid resulting in elimination of rancid-acid odor. Further, γ-irradiation at 4.2 kGy did not affect the antioxidant potency of coconut oil rendering it a safe and healthy alternative to conventional deodorization techniques for oils. Development of methodology for assessment of rancid-acid odor of coconut oil using electronic nose has been reported for the first time in this work.

Handbook of Vegetables and Vegetable Processing

Highest yield of eugenol-rich fractions from Cinnamomum tamala (bay leaf) leav... more Highest yield of eugenol-rich fractions from Cinnamomum tamala (bay leaf) leaves were obtained by supercritical carbon dioxide (SC-CO2), compared to hydro-distillation, organic solvents, liquid CO2 and subcritical CO2 extractions. Optimization of SC-CO2 extraction parameters was carried out to obtain an extract with maximum eugenol content. This was achieved using a sample size of 10g at 55°C, 512 bar after 60min at a flow rate of 25.0 cm3/sof gaseous CO2. This extract has the best combination of phytochemical properties such as phenolic content (1.77mg gallic acid/g dry bay leaf), reducing power (0.80mg BHT/g dry bay leaf), antioxidant activity (IC50 of 0.20mg/ml) and anti-inflammatory potency (IC50 of 1.89mg/ml). Identification of compounds in this extract was performed by GC-MS an...

Tuberose flower extracts were obtained by green technology of Supercritical carbon dioxide (SC-CO... more Tuberose flower extracts were obtained by green technology of Supercritical carbon dioxide (SC-CO2) extraction and solvent extractions (using n-hexane and petroleum ether of b.p. 60-80 °C). Antimicrobial activities of these extracts were tested in vitro against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Helicobacter pylori, Vibrio cholerae and Candida albicans. No activity was found against H. pylori and V. cholerae. Antimicrobial activities of the extracts were established by minimum inhibitory concentration (MIC) assays against the remaining test microorganisms. The SC-CO2 and solvent extracts showed potency against all test microorganisms. SC-CO2 extract obtained at 40 °C, 100 bar pressure, 135 min extraction time, and n-hexane extract showed most promising results, among all the extracts. However, considering the global need for green extracts for therapeutic applications, SC-CO2 extraction is the recommended technique for extracting antimicrobials from tub...

Expeller-pressed virgin coconut oil was subjected to 0–10 kGy gamma irradiation for removal of it... more Expeller-pressed virgin coconut oil was subjected to 0–10 kGy gamma irradiation for removal of its rancid-acid odour as judged by sensory evaluation and electronic nose systems. The optimized dose for the removal of the rancid-acid odour was 4.2 kGy. The oil was then blended with green tea extract (3:1 w/w) to produce a novel antioxidant-rich non-carbonated ready-to-serve (RTS) still beverage, which was evaluated against a control beverage prepared with non-irradiated oil. The beverages were stored at 4°C and 23°C and periodically assayed for microbial growth, sensory attributes and physiochemical and phytochemical properties. The beverage containing irradiated coconut oil had a shelf life of 13 days at 4°C. Microencapsulation of this RTS beverage produced a ‘dry beverage’ with appreciable phytochemical properties and a 29-times longer half-life compared to the RTS beverage. The reconstitution ratio of this beverage in water was 1:5 w/w. This is the first report of an oil-based beve...

Supercritical carbon dioxide extracts of Cinnamomum tamala (bay) leaves obtained at 55°C, 512 bar... more Supercritical carbon dioxide extracts of Cinnamomum tamala (bay) leaves obtained at 55°C, 512 bar was found to have appreciable nutraceutical properties and was successfully employed as value-added ingredients in preparation of tofu. The bay leaf formulated tofu sample was evaluated for physicochemical properties (pH, texture analysis and lipid peroxidation), proximate analysis, phytochemical properties (total phenol content, antioxidant properties and total reducing sugar), microbial load and sensory profile analysis for a storage period of ten days, vis-à-vis an experimental control sample. These assays established the superiority of the tofu sample formulated with supercritical carbon dioxide extract of bay leaf over the control sample. Bay leaf extract formulated tofu is a new green functional food with promising nutraceutical benefits. Keywords—Cinnamomum tamala, Physicochemical properties Phytochemical properties, Supercritical carbon dioxide extraction, Tofu.

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Graphical abstract

Enzyme and Microbial Technology

Our previous investigation on high pressure supercritical carbon dioxide treatment of a bacterial... more Our previous investigation on high pressure supercritical carbon dioxide treatment of a bacterial α-amylase had revealed enhanced activity of the same. 1H NMR analysis of the activity enhanced enzyme led the authors to hypothesize that the enhancement was possibly owing to alterations in the active site of the enzyme. In the present study, the changes in the active site of the treated enzyme was analysed by Fourier-transform Raman (FT-Raman) spectroscopy. The spectra obtained revealed shifting of bands in the active site of α-amylase indicating a nudging effect of the bonds in this region consequent to high pressure treatment. Also, shifts in bands in the OH stretching vibration of water were observed in the enzyme spectra. These variations in the spectra confirmed changes in the active site as well as in the water associated with the same that perhaps had a concerted effect on the increased activity of α-amylase.

Journal of Food Process Engineering, 2016

Lauric acid, the principal saturated fat in coconut copra, was extracted using supercritical carb... more Lauric acid, the principal saturated fat in coconut copra, was extracted using supercritical carbon dioxide (SC-CO2) to obtain “lauric acid-lean copra meal.” Fatty acid methyl ester gas chromatograph (FAME-GC) analysis of oil recovered from copra meal by Soxhlet extraction, showed highest reduction in lauric acid (78.16%), post SC-CO2 extraction of 20 g ground copra (particle size (dp) of 0.42 mm) at 50°C, 40 MPa and 55 min of extraction at a flow rate of 1 L/min of gaseous CO2. At these extraction conditions, the solubility of lauric acid in SC-CO2 was found to be the highest. A correlated Chrastil equation was also developed for the determination of solubility of lauric acid in SC-CO2 at different temperature–pressure regimes. Functional cookies designed with lauric acid-lean copra meal as a replacement of butter, showed high sensory appeal, low oxidation and appreciable antioxidant potency. Practical applications Coconut copra although rich in antioxidants, has saturated fatty acids, which are of concern for cardiovascular diseases (CVDs). This study reports on process engineering of coconut copra to reduce its lauric acid content, the principal saturated fatty acid, by supercritical carbon dioxide (SC-CO2) extraction. Furthermore, a Chrastil equation has been developed for predicting the solubility of lauric acid at different temperature–pressure regimes of SC-CO2 extraction, to obtain a lauric acid-rich oil fraction. The data generated from this work could be employed for pilot plant and commercial scale extractions of lauric acid-rich oil from coconut copra and other oilseed crops. This work has also exhibited a unique application of the lauric acid-lean copra meal, post SC-CO2 extraction. The copra meal has been successfully employed in designing functional antioxidant-rich cookies, without compromising sensory attributes of popular butter cookies. This lauric acid-lean copra meal is a potential new designer fat for confectionery industries.

Smart Sensors, Measurement and Instrumentation, 2013

Rancidity is a major problem in food systems which occurs through lipid oxidation and significant... more Rancidity is a major problem in food systems which occurs through lipid oxidation and significantly affects quality of foods. Owing to the drawbacks of conventional methods of estimating lipid oxidation in foods, alternative inexpensive technology such as electronic nose (e-nose) technology that can accurately and rapidly determine odor profile of foods, is gaining importance. First section of this chapter presents various applications of e-nose analysis of several food systems. Latter section of this chapter focusses on assessment of shelf-life of cookies formulated with un-encapsulated and encapsulated eugenol-rich clove extracts (obtained by supercritical carbon dioxide extraction from clove buds) as a source of natural antioxidant using ALPHA MOS e-nose system and a customized e-nose system. The e-nose results were further validated by conventional methods of rancidity determination. Shelf-life study for a storage period of 200 days revealed that normal cookies without any antioxidant have shelf-life of 100 days when stored in aluminium laminates at \(23 \pm 2^{\,\circ }\mathrm{C}\), while administration of encapsulated clove extract as antioxidant prevented rancidity in cookies for at least 200 days with a shelf-life lead of 100 days over control cookies. These observations were further affirmed by phytochemical analyses which indicated that the addition of encapsulated clove extract in cookies enhanced its nutraceutical potential and antioxidant activity for at least 200 days. Finally, linear regression equations were developed using which rancidity parameters of conventional biochemical assays of cookies can be directly derived from e-nose sensor responses.

Acta Alimentaria, 2013

A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of ... more A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was formulated and administered to the oils before frying. The performance of antioxidant was assessed by studying its physicochemical properties and DPPH radical scavenging activity with repeated frying. In the oils administered with the formulated antioxidant, highest and least values obtained were: FFA (% oleic acid) of 4.90% in deep frying and 4.55% in parfrying, peroxide values (mEq/Kg) of 6.50 in deep frying and 5.39 in parfrying, para-anisidine value of 6.92 in deep frying and 5.91 in parfrying, TOTOX values of 19.93 in deep frying and 16.70 in parfrying, iodine values (g I 2 /100 g oil) of 98.56 in deep frying and 102.63 in parfrying, conjugated dienes of 4.88% in deep frying and 4.32% in parfrying and conjugated trienes of 5.7% in deep frying and 5.15% in parfrying. The physicochemical tests revealed least oxidation in oils administered with the formulated antioxidant in parfrying and the most in deep frying, indicating parfrying to be the most suitable frying mode. The DPPH radical scavenging activity of the parfried oil showed 31.52% decrease after the fourth fry. From statistical analyses (p<0.05), it was concluded that the formulated antioxidant significantly limited oxidation in the oils with respect to the control until the third fry (8 days).

Transactions of the ASABE, 2010

ABSTRACT Sterile beef (fresh strip loins) samples were inoculated with Salmonella typhimurium, an... more ABSTRACT Sterile beef (fresh strip loins) samples were inoculated with Salmonella typhimurium, and both control and inoculated samples were stored at 20° C in 20 mL headspace vials covered with food-grade cling film. An array of volatile compounds was detected in the headspace of the control and inoculated samples. The study was conducted for four days, and the volatiles in the headspace were analyzed each day using manual headspace solid-phase microextraction (HS-SPME) in combination with gas chromatography-mass spectrometry (GC-MS). Acetic acid, ethanol, carbon dioxide, and 3-hydroxy-2-butanone were the most prominent compounds detected in the study. The F-tests (Fisher's variance ratio) for the main effect of the sample source established acetic acid and ethanol as compounds of interest for monitoring the status of Salmonella in raw fresh beef. Good linear correlations were found between the logarithms of the peak area responses of these compounds with Salmonella count. © 2010 American Society of Agricultural and Biological Engineers.