Surendra Nath Battula - Academia.edu (original) (raw)

Papers by Surendra Nath Battula

Journal of Food Science and Technology, 2022

The main aim of this study was to deliver green tea catechins with enhanced bioavailability using... more The main aim of this study was to deliver green tea catechins with enhanced bioavailability using niosomal system. Catechins-loaded niosomes were prepared using food grade surfactant, Tween 60 and membrane stabilizers namely, lauryl alcohol, cetyl alcohol and cholesterol by thin film hydration technique. Catechins-loaded niosomes exhibited a hydrodynamic diameter of 58.48 nm with a narrow size distribution (PDI = 0.13) and zeta potential of − 31.75 mV, suggestive for homogeneity and good stability. Niosomes entrapped about 85.82% of catechin and showed sustained release under simulated GI conditions. Morphology of niosomal vesicles were carried out using scanning electron microscopy-energy X-ray dispersion spectroscopy, transmission electron microscopy and atomic force microscopy. Fourier-transform infrared spectroscopy and High-performance liquid chromatography analysis confirmed successful encapsulation of catechins. Antioxidant activity of catechins was retained in the niosomal form. Fortification of milk with catechins loaded niosomes showed no significant changes on sensory, physicochemical properties and exhibited higher antioxidant property.

Dairy Fat Products and Functionality, 2020

Oils and fats have been constituents of human nutrition from ancient times; they contain the high... more Oils and fats have been constituents of human nutrition from ancient times; they contain the highest level of energy of all components of food and supply essential elements for the body. Dietary lipids provide essential fatty acids (EFA) and facilitate the absorption of lipid-soluble vitamins (FAO-WHO, 2010). They also largely determine the texture and flavour of foods and hence, enhance their taste and acceptability. In addition, fats slow gastric emptying and intestinal motility, thereby prolonging satiety. Milk fat is the third main source of lipids for human nutrition (Aguedo et al., 2008); it has been harvested for human use for thousands of years (Gnanasambandam, Torres-Gonzalez, Burrington, & Kapoor, 2017). Historically, milk fat and milk fat-based products have found a special place in food habits of all cultures as people all over the world have consumed them. It is widely acknowledged that milk fat imparts excellent flavour and superior mouthfeel to milk products (Aguedo et al., 2008; Omar et al., 2017; Reddy, 2010). Milk fat in the form of butter or cream has limited shelf life owing to lipolysis and microbiological deterioration. Since these types of spoilage take place in the water phase or at the interface between the water and the fat phases, it is well known that removal of water from cream and butter by converting them to anhydrous milk fat, butteroil and ghee extends the keeping quality of milk fat (Illingworth, Patil, & Tamime, 2009; Mortensen, 2011). The latest is the major form of utilization of milk fat in the Indian sub-continent. In this Chapter, the product description, method of manufacturing, composition, physico-chemical properties and functionality of ghee, anhydrous milk fat and butteroil are described.

Milk fat has been acclaimed as an indispensable superfood as its nutritional and sensory attribut... more Milk fat has been acclaimed as an indispensable superfood as its nutritional and sensory attributes offer plenty of health benefits (Achaya, 1997). It possesses good flavour, pleasant aroma, high calorific value, besides being a source of valuable nutrients such as fat-soluble vitamins and essential fatty acids. The prices of milk fat have shown upward trend due to the growing demand for it in developed countries which has been attributed to the shift in the opinion of the health concern related to its consumption (OECD/FAO, 2018). International Dairy Federation (IDF) has also noted that over the years there has been a shift in demand from vegetable oil based substitutes to butter and dairy fat due to positive health assessment of milk fat and its sensory properties (IDF, 2018). Increased price and fluctuation in its seasonal availability offers an advantage to the milk fat manufacturers to fraudulently adulterate it with cheaper oils/fats to reduce production costs and increase pro...

Journal of Food Processing and Preservation, 2020

The physicochemical, thermal, and dynamic flow properties of ice cream powder were evaluated at d... more The physicochemical, thermal, and dynamic flow properties of ice cream powder were evaluated at different moisture contents. Particle size distribution increased and span decreased considerably as moisture increased. The adsorption isotherms were sigmoid-shaped and could be classified as Type II. Similarly, powder densities increased, while the angle of repose decreased. With increasing moisture content from 3% to 9%, the reduction in glass transition (T g) from 50.29°C to 32.28°C and sticky point temperature (SPT) from 37.8°C to 14.3°C suggested that caking could occur easily. The basic flow energy and shear tests proved that ice cream powder would flow easily at 3% moisture content than at 9%. Compressibility and wall friction tests also corroborated the fact that ice cream powder was very cohesive at 9% moisture, manifesting difficulties in flow. It became evident that control of interactions of constituents with ambient relative humidity requires the management of storage conditions. Based on SPT, moisture sorption behavior, and dynamic flow properties, the recommended storage conditions for ice cream powder would be 25°C and less than 40% RH (should not exceed 60% RH during storage). Practical applications Powders are inherently complex as many factors influence their behavior during handling and storage. Moisture is the most important of them as it shapes the particle to particle interactions through the formation of strong capillary bridges and overall cohesiveness of the powder. Powders are thus dynamic systems, whose behavior drastically changes with minor modifications in moisture. In this study, the influence of moisture on physicochemical, thermal, and flow properties of ice cream powder was evaluated. The pragmatic approach for characterizing ice cream powder and its flow properties could be useful in understanding its behavior during handling, packaging, and storage. Also, the determination of moisture sorption behavior, glass transition, and sticky point temperatures would provide information on optimal storage conditions, shelf-life appraisal, and design of appropriate packaging.

LWT, 2020

Resveratrol was encapsulated into proniosomes with the aim of enhancing its applications in food.... more Resveratrol was encapsulated into proniosomes with the aim of enhancing its applications in food. Maltodextrin, lactose monohydrate and pullulan were used as wall materials for the preparation of resveratrol-loaded proniosomes by thin-film hydration technique. The morphological, microstructural, entrapment and release properties were determined. The wall material had marked (p < 0.01) influence on the shape and hydrodynamic diameter of proniosomes. Maltodextrin-based proniosomes were smooth and spherical shaped while lactose and pullulan-based proniosomes were flaky with sharp edges. The maltodextrin-based niosomes had the lowest hydrodynamic diameter of 168.73 nm, zeta potential of − 29.6 mV, entrapment efficiency of 90.11%, and release of 21.8% at 2 h and 78.2% after 8 h in gastric and intestinal conditions, respectively. Fourier-transform infrared spectroscopy and X-ray diffractometry confirmed successful encapsulation of resveratrol. The antioxidant activity of maltodextrin and lactose-based resveratrol-loaded proniosomes was comparable to that of pure resveratrol. From dynamic light scattering, FTIR, in-vitro release, and antioxidant activity studies, it could be concluded that encapsulation of resveratrol as proniosomes would considerably enhance its bioavailability. Milk and yogurt fortified with resveratrol-loaded proniosomes did not exhibit any adverse effect on organoleptic qualities.

Powder Technology, 2021

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Journal of Molecular Liquids, 2018

Surfactants and fatty alcohol based novel nanovesicles for resveratrol: Process optimization, cha... more Surfactants and fatty alcohol based novel nanovesicles for resveratrol: Process optimization, characterization and evaluation of functional properties in RAW 264.7 macrophage cells. The address for the corresponding author was captured as affiliation for all authors. Please check if appropriate.

Journal of Food Process Engineering, 2019

This work is aimed at the use of D‐optimal mixture design to incorporate tikhur (Curcuma angustif... more This work is aimed at the use of D‐optimal mixture design to incorporate tikhur (Curcuma angustifolia Roxb.) starch instead of semolina in the preparation of chhana podo (baked milk cake). Quality parameters such as lightness, hardness, moisture content, oven spring, and specific volume were determined, and they were used for optimization of baking conditions. The product prepared from the optimized formulation of 19.2 parts of chhana (milk solids obtained by heat‐acid coagulation of milk at 90°C), 1.8 parts of tikhur starch, and 6 parts of sugar had 39.72% moisture content, 1.09 cm³/g specific volume, 22.43 mm oven spring, 66.37 lightness value, and 29.69 N hardness with desirability factor of 0.896. Further, chhana podo prepared by adding semolina two‐parts (control), one‐, two‐ and three‐parts of tikhur starch were compared for its sensory attributes using fuzzy logic approach. It was used to score the samples for ranking, and also to decipher the preference of the judges for the above quality parameters. Specimens 1, 2, and 3 were rated “Good” by the panelists while Specimen 4 was ranked “Satisfactory.” In general, texture was rated as the strongest quality indicator (Highly Important) for chhana podo with similarity value of 0.956. Moistness, color, and flavor had identical similarity values, and were classed as “Important.” PRACTICAL APPLICATIONS: Chhana podo is a milk cake that is prepared by blending of heat‐acid coagulated milk solids, sugar and semolina into dough, and baking it. Fuzzy analysis, which involves linguistic expression of sensory quality, was used in combination with mixture design to optimize the ingredient composition. Semolina was replaced with tikhur (Curcuma angustifolia Roxb.) starch by using D‐optimal mixture design without any influence on end product quality. Combining fuzzy analysis with mixture design proved to be a good tool for new product development.

Journal of the Science of Food and Agriculture, 2017

BACKGROUND: Effect of addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on ... more BACKGROUND: Effect of addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on physicochemical and sensory properties of the milk was investigated as they are known to impart health benefits. RESULTS: For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an oil source, an emulsifier and PDX solution as an aqueous medium, were used for preparation of emulsion. Three emulsion formulations i.e. A

Powder Technology, 2017

In this study, flow and flow-related properties namely morphology, angle of repose, moisture sorp... more In this study, flow and flow-related properties namely morphology, angle of repose, moisture sorption, glass transition and sticky point temperature of basundi mix powder were determined. The bulk and tapped densities decreased from 690.71 to 622.71 kg/m 3 and 819.10 to 729.31 kg/m 3 , respectively as moisture content increased from 3 to 9 % (d.b.). Cohesiveness, expressed in terms of Hausner ratio and Carr index, increased with increase in moisture content. The sticky point temperature also decreased from about 40°C at 2% moisture content to 10°C at 8% moisture content, suggesting that the product was very much susceptible to caking. The basic flow energy values increased from 783.39 kPa at 3% moisture content to 1883.2 kPa at 9% moisture content. Shear tests showed that basundi mix was relatively more flowable at 3% (or less moisture content) than at 9% moisture content. It could be concluded that dynamic flow tests were better in characterizing flowability of basundi mix than static flow indicators such as angle of repose and Hausner ratio. Overall, basundi mix could be classified as a cohesive material, and to have better flowability and less stickiness, this powder is recommended to be stored at less than 30°C and 40% RH. This characterization will help to understand the behavior of basundi mix during processing, and will be useful in the design of handling, processing and storage equipment.