Devina Vaidya - Academia.edu (original) (raw)

Papers by Devina Vaidya

Cereal Research Communications

Indian Journal of Natural Products and Resources, 2016

Banana for table purpose is among the largest grown fruit in India. Ripe banana contains about 80... more Banana for table purpose is among the largest grown fruit in India. Ripe banana contains about 80 % moisture, hence susceptible to post harvest losses. Due to its bulky nature and rapid weight loss, it is very difficult to transport the fruits and long-term storage as such is not possible, thus drying it is one of the options for reducing post harvest losses. Thus, the present study was undertaken to standardize the best pretreatment for drying of bananas with better retention of quality characteristics. The pretreatments used were 0.2 % citric acid dip and blanching. These were then compared with control in which no treatment was given to the banana slices. Sensory analysis was conducted by the panelists for different parameters like colour, taste, texture and overall acceptability. However, colour retention was found better in both the treatments as compared to the control. Effect of drying on different parameters like moisture content, rehydration ratio and starch content were al...

Amylases have found applications in juice processing, starch processing, desizing of textiles, pa... more Amylases have found applications in juice processing, starch processing, desizing of textiles, paper sizing, detergent additives, bread improvement, utilization of waste biomass for valuable products, treatment of waste water and other fermentation processes including malting barley and bakery industries. In the present investigations, amylase producing thermophilic bacterial strain M13 was isolated from spent mushroom compost. M13 isolate produced amylase activity of 61.35 IU after 72 h of incubation period at a pH of 9.0 and temperature of 45°C. It was identified as Bacillus subtilis M13 by using 16S rDNA sequence analysis and deposited in NCBI gene bank (KY962809). Further, the application of extracted amylase was evaluated for apple and kiwi juice yield and clarification as well as for the preparation of buns. An application of 1 and 0.75 per cent of amylase yielded 60 and 55 per cent apple and kiwi juice and enhanced their color, taste, flavour and overall acceptibility. Wherea...

Indian journal of animal nutrition, 2015

This study was carried out to evaluate the effect of inclusion of apple pomace in the diet of hei... more This study was carried out to evaluate the effect of inclusion of apple pomace in the diet of heifers on growth performance and hematological profile. Twelve heifers (1–1.5 year old) were randomly divided into two groups. In treatment group 10% of concentrate mixture was replaced with sun dried apple pomace. The average daily body weigh gain, hemoglobin, RBC, blood urea, creatinine and total protein contents were similar in control and treatment groups. Hence, apple pomace can replace 10% of the conventional concentrate feed in the diet of crossbred heifers without affecting the growth performance and hematological parameters.

Journal of Pharmacognosy and Phytochemistry, 2020

The effect of osmo-sonication (OS) drying on retention of bioactive compounds i.e. total phenolic... more The effect of osmo-sonication (OS) drying on retention of bioactive compounds i.e. total phenolic content (TPC), total flavonoids content (TFC) and antioxidant power capacity (DPPH) of apple rings under convective dryer was investigated. Thickness of 4mm apple rings, sucrose concentration of 500B and osmo-sonication time for 30 min optimized through Response Surface Methodology (RSM) were convectively dried until the weight of samples did not change. Thereafter, the effect of osmo-sonication on quality characteristics were evaluated and compared with osmotically dried rings. Results concluded that osmo-sonication improved the preservation of total phenolic content (TPC) (30.53 mg /100g), total flavonoids content (TFC) (12.00 %) and antioxidant power capacity (DPPH) (30.92 %) as compared to osmotically dried rings. Besides this, osmo-sonication retained the color quality of dried apple rings than the osmotically dried rings. Moreover, osmo-sonication results in lower total color chan...

Journal of Pharmacognosy and Phytochemistry, 2017

Aloe is used for several medicinal purposes therapeutic applications and antioxidant properties. ... more Aloe is used for several medicinal purposes therapeutic applications and antioxidant properties. Aloe vera contains large number of bioactive active compounds. These plants are one of the richest sources of health for human beings coming from nature. The purpose of this study is the investigation of morphology and nutritional difference between to Aloe vera genotypes. The differences of functional groups were studied by mean of Fourier Transformed Infrared Spectroscopy (FTIR). Bitter type Aloe vera gel shows higher amount of Saponin and flavanoids than non bitter Aloe vera. Total phenolic content was also higher in bitter Aloe vera gel. Structural properties show the Smoothness and uniformity in the surface topography of bitter and non bitter Aloe vera.

Cucurbitaceae family is a major source of medicinal agents since ancient times. Various plant par... more Cucurbitaceae family is a major source of medicinal agents since ancient times. Various plant parts including fruits of this family have been established for their pharmacological potential. Lagenaria siceraria (Mol.) Standl. (Family-Cucurbitaceae) commonly known as Lauki (Hindi) and Bottle gourd (English) is a medicinal plant. It is used as medicine in India, China, Euproean countries, Brazil, etc. for its cardiotonic, general tonic and diuretic properties. The vegetable has been widely used by the cardiac patients; this property may be correlated with the presence of radical scavenging activity. The juice of bottle gourd was determined for antioxidant activity by 1, 1-Diphenyl-2 picrylhydrazl (DPPH) assay and found high in the antioxidant activity (91%). However, vegetable juices are not consumed as such but this nutritive vegetable juice was utilized after blending with lemon juice and basil leaf extract to adjust the acidity and increase the palatability. After standardization o...

Indian Journal of Natural Products and Resources, 2016

Apple pomace, an industrial by-product generated from apple juice processing industries, is a goo... more Apple pomace, an industrial by-product generated from apple juice processing industries, is a good source of pectin. The method for pectin extraction has been standardized by autoclaving apple pomace flour for time intervals of 15, 30, 45 and 60 min at 121 °C. The extraction of pectin by using autoclave at 121°C for 60 min followed by precipitation with 95 % ethanol was found optimum with pectin yield of 13.01 % on dry weight basis and anhydrogalacturonic acid content of 43.21 %. The pectin extracted by using eco-friendly method is characterized by equivalent weight (942.04), methoxyl content (4.32 %), anhydrogalacturonic acid (43.21 %) and degree of esterification (56.76 %). However, autoclaving at 121 °C for 45 min also resulted in 12.97 % pectin, but on the basis of anhydrogalacturonic acid (%) contents, the autoclaving of pomace for 60 min was optimized. The standardized method can be used to replace the chemical extraction procedure for commercial extraction of pectin from appl...

International Journal of Food Sciences and Nutrition, 2018

International Journal of Food and Fermentation Technology, 2017

Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in comple... more Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in complex carbohydrate, vitamin-B but deficient in proteins especially lysine and threonine leading to low biological value of the product. The present study was conducted to prepare a nutritionally enriched macaroni by supplementing semolina with white button mushroom. The fresh mushrooms are a rich source of proteins having most of the essential amino acids in good proportions, thus, can be a better option for nutritional enrichment of pasta with 10 to 30% supplementation. The mushroom fortified pasta showed better antioxidant activity of 11.14 percent as compared to 5.61% in control with phenol contents ranging from 0.559 to 0.660% with increased mushroom fortification. A gradual increase in moisture content, carbohydrates was also noticed with decreased crude fibre, crude protein, and fat as well. The SEM study and rheological properties showed the clear picture of protein network, a smooth outer surface, and significant increase in chewiness and springiness that resulted in a desirable mouthfeel during eating. Therefore, on the basis of sensory and rheological properties of mushroom supplemented pasta, the ratio of 80:20 was found to be the best and thus optimized for development of nutritionally enriched macaroni.

International Journal of Current Microbiology and Applied Sciences, 2018

International Journal of Current Microbiology and Applied Sciences, 2018

Annals of Phytomedicine: An International Journal, 2017

This paper describes the purification and characterization of a thermostable α-amylase produced b... more This paper describes the purification and characterization of a thermostable α-amylase produced by Geobacillus sp. NMS 2 isolated from soil samples of a hot water spring in Nelumwewa, which is situated in the Polonnaruwa district of Sri Lanka. The microorganism isolated was identified by morphology, biochemical tests and 16S rRNA gene sequencing. Optimum extracellular enzyme production was 43 U/ml after 12 hours incubation at 50 0 C. The enzyme was purified by extraction, ammonium sulphate fractionation and DEAE chromatography. The specific activity of the purified enzyme was 420 U/mg with a folds purification 2.8. Polyacrylamide gel electrophoresis showed only one protein band. From Lineweaver-Burke plot, the K m and V max values were 3.4 mg/ml and 460 µmolmin-1 mg-1 respectively. The enzyme was stable at temperatures from 10 o C to 60 0 C with the optimum activity at 50 0 C. Geobacillus sp. NMS 2 α-amylase showed optimum activity at pH 6.9 and it was stable at pH ranges from 6.9 to 9.

International Journal of Current Microbiology and Applied Sciences, 2019

International Journal of Current Microbiology and Applied Sciences, 2019

International Journal of Environment, Agriculture and Biotechnology, 2017

Ginger is an important spice crop and India is one of the leading producer and exporter of ginger... more Ginger is an important spice crop and India is one of the leading producer and exporter of ginger in the world. Ginger is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the ginger rhizome vary considerably depending on the location of cultivation and postharvest treatments. Ginger contains polyphenol compounds such as gingerol and its derivatives like zingiberone, bisabolene, camphene, geranial, linalool, borneol and oleoresin (combination of volatile oils and resin) that accounts for its characteristic aroma and therapeutic properties. Fresh ginger are perishable in nature and are spoiled due to improper handling, growth of spoilage microorganisms, susceptibility to rhizome rot, wilting and sprouting, action of naturally occurring enzymes, chemical reactions and structural changes during storage. Keeping in mind the low shelf-life of fresh ginger and inadequate facility for their modern storage leading to distress sale, value addition could be a viable alternative which will fetch remunerative price to the growers. The present scenario, nutritional importance, postharvest management, value added products of ginger have been discussed in detail in the review.

International Journal of Food and Fermentation Technology, 2016

Aloe vera has long history as a medicinal plant with diverse therapeutic applications and antioxi... more Aloe vera has long history as a medicinal plant with diverse therapeutic applications and antioxidant properties. Aloe vera contains large number of vitamins, minerals and other biological active compounds. This study was conducted to determine nutrient composition and Functional properties of sweet and bitter type of Aloe vera gel. Gel yield was comparatively more in bitter than non type Aloe vera viz. 521, 422g per kg respectively. The result of the phytochemical screening showed the presence of tannins, saponins, flavonoids and carbohydrate. Ash, fibre, protein and fat content of non bitter and bitter type of Aloe vera gel have slight difference. Bitter type Aloe vera gel shows higher amount of ascorbic acid than non bitter cultivar. Total phenolic content was also higher in bitter type aloe vera gel. Functional group distribution was studied by FTIR spectroscopy. Texture analysis shows that the gel treated with citric acid had maximum firmness.

National Academy Science Letters, 2016

In present study, the antibacterial and antioxidant activity of mixed floral honey has been evalu... more In present study, the antibacterial and antioxidant activity of mixed floral honey has been evaluated at different processing stages, like unprocessed, filtered and processed. The antibacterial activity was evaluated against human pathogens namely, Bacillus cereus, Bacillus subtilis, Pseudomonas aeruginosa, methicillin resistant Staphylococcus aureus, Escherichia coli and Vibrio cholerae. All the three honey varieties exhibited potential antibacterial activity against all the strains, except E. coli. The minimum inhibitory concentration (MIC) of the honey samples against pathogens varied significantly. The MIC of unprocessed, filtered and processed honey were found to be 6.25, 25 and 50 % (v/v) respectively against the tested strains. The antioxidant activity of mixed floral honey samples ranged from 70.86 to 90.00 %. The study shows that unprocessed honey has higher antibacterial and antioxidant property than the processed samples, and thus significant loss takes place during processing of honey.

Cereal Research Communications

Indian Journal of Natural Products and Resources, 2016

Banana for table purpose is among the largest grown fruit in India. Ripe banana contains about 80... more Banana for table purpose is among the largest grown fruit in India. Ripe banana contains about 80 % moisture, hence susceptible to post harvest losses. Due to its bulky nature and rapid weight loss, it is very difficult to transport the fruits and long-term storage as such is not possible, thus drying it is one of the options for reducing post harvest losses. Thus, the present study was undertaken to standardize the best pretreatment for drying of bananas with better retention of quality characteristics. The pretreatments used were 0.2 % citric acid dip and blanching. These were then compared with control in which no treatment was given to the banana slices. Sensory analysis was conducted by the panelists for different parameters like colour, taste, texture and overall acceptability. However, colour retention was found better in both the treatments as compared to the control. Effect of drying on different parameters like moisture content, rehydration ratio and starch content were al...

Amylases have found applications in juice processing, starch processing, desizing of textiles, pa... more Amylases have found applications in juice processing, starch processing, desizing of textiles, paper sizing, detergent additives, bread improvement, utilization of waste biomass for valuable products, treatment of waste water and other fermentation processes including malting barley and bakery industries. In the present investigations, amylase producing thermophilic bacterial strain M13 was isolated from spent mushroom compost. M13 isolate produced amylase activity of 61.35 IU after 72 h of incubation period at a pH of 9.0 and temperature of 45°C. It was identified as Bacillus subtilis M13 by using 16S rDNA sequence analysis and deposited in NCBI gene bank (KY962809). Further, the application of extracted amylase was evaluated for apple and kiwi juice yield and clarification as well as for the preparation of buns. An application of 1 and 0.75 per cent of amylase yielded 60 and 55 per cent apple and kiwi juice and enhanced their color, taste, flavour and overall acceptibility. Wherea...

Indian journal of animal nutrition, 2015

This study was carried out to evaluate the effect of inclusion of apple pomace in the diet of hei... more This study was carried out to evaluate the effect of inclusion of apple pomace in the diet of heifers on growth performance and hematological profile. Twelve heifers (1–1.5 year old) were randomly divided into two groups. In treatment group 10% of concentrate mixture was replaced with sun dried apple pomace. The average daily body weigh gain, hemoglobin, RBC, blood urea, creatinine and total protein contents were similar in control and treatment groups. Hence, apple pomace can replace 10% of the conventional concentrate feed in the diet of crossbred heifers without affecting the growth performance and hematological parameters.

Journal of Pharmacognosy and Phytochemistry, 2020

The effect of osmo-sonication (OS) drying on retention of bioactive compounds i.e. total phenolic... more The effect of osmo-sonication (OS) drying on retention of bioactive compounds i.e. total phenolic content (TPC), total flavonoids content (TFC) and antioxidant power capacity (DPPH) of apple rings under convective dryer was investigated. Thickness of 4mm apple rings, sucrose concentration of 500B and osmo-sonication time for 30 min optimized through Response Surface Methodology (RSM) were convectively dried until the weight of samples did not change. Thereafter, the effect of osmo-sonication on quality characteristics were evaluated and compared with osmotically dried rings. Results concluded that osmo-sonication improved the preservation of total phenolic content (TPC) (30.53 mg /100g), total flavonoids content (TFC) (12.00 %) and antioxidant power capacity (DPPH) (30.92 %) as compared to osmotically dried rings. Besides this, osmo-sonication retained the color quality of dried apple rings than the osmotically dried rings. Moreover, osmo-sonication results in lower total color chan...

Journal of Pharmacognosy and Phytochemistry, 2017

Aloe is used for several medicinal purposes therapeutic applications and antioxidant properties. ... more Aloe is used for several medicinal purposes therapeutic applications and antioxidant properties. Aloe vera contains large number of bioactive active compounds. These plants are one of the richest sources of health for human beings coming from nature. The purpose of this study is the investigation of morphology and nutritional difference between to Aloe vera genotypes. The differences of functional groups were studied by mean of Fourier Transformed Infrared Spectroscopy (FTIR). Bitter type Aloe vera gel shows higher amount of Saponin and flavanoids than non bitter Aloe vera. Total phenolic content was also higher in bitter Aloe vera gel. Structural properties show the Smoothness and uniformity in the surface topography of bitter and non bitter Aloe vera.

Cucurbitaceae family is a major source of medicinal agents since ancient times. Various plant par... more Cucurbitaceae family is a major source of medicinal agents since ancient times. Various plant parts including fruits of this family have been established for their pharmacological potential. Lagenaria siceraria (Mol.) Standl. (Family-Cucurbitaceae) commonly known as Lauki (Hindi) and Bottle gourd (English) is a medicinal plant. It is used as medicine in India, China, Euproean countries, Brazil, etc. for its cardiotonic, general tonic and diuretic properties. The vegetable has been widely used by the cardiac patients; this property may be correlated with the presence of radical scavenging activity. The juice of bottle gourd was determined for antioxidant activity by 1, 1-Diphenyl-2 picrylhydrazl (DPPH) assay and found high in the antioxidant activity (91%). However, vegetable juices are not consumed as such but this nutritive vegetable juice was utilized after blending with lemon juice and basil leaf extract to adjust the acidity and increase the palatability. After standardization o...

Indian Journal of Natural Products and Resources, 2016

Apple pomace, an industrial by-product generated from apple juice processing industries, is a goo... more Apple pomace, an industrial by-product generated from apple juice processing industries, is a good source of pectin. The method for pectin extraction has been standardized by autoclaving apple pomace flour for time intervals of 15, 30, 45 and 60 min at 121 °C. The extraction of pectin by using autoclave at 121°C for 60 min followed by precipitation with 95 % ethanol was found optimum with pectin yield of 13.01 % on dry weight basis and anhydrogalacturonic acid content of 43.21 %. The pectin extracted by using eco-friendly method is characterized by equivalent weight (942.04), methoxyl content (4.32 %), anhydrogalacturonic acid (43.21 %) and degree of esterification (56.76 %). However, autoclaving at 121 °C for 45 min also resulted in 12.97 % pectin, but on the basis of anhydrogalacturonic acid (%) contents, the autoclaving of pomace for 60 min was optimized. The standardized method can be used to replace the chemical extraction procedure for commercial extraction of pectin from appl...

International Journal of Food Sciences and Nutrition, 2018

International Journal of Food and Fermentation Technology, 2017

Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in comple... more Macaroni (pasta)—a popular extruded product prepared using durum wheat semolina is rich in complex carbohydrate, vitamin-B but deficient in proteins especially lysine and threonine leading to low biological value of the product. The present study was conducted to prepare a nutritionally enriched macaroni by supplementing semolina with white button mushroom. The fresh mushrooms are a rich source of proteins having most of the essential amino acids in good proportions, thus, can be a better option for nutritional enrichment of pasta with 10 to 30% supplementation. The mushroom fortified pasta showed better antioxidant activity of 11.14 percent as compared to 5.61% in control with phenol contents ranging from 0.559 to 0.660% with increased mushroom fortification. A gradual increase in moisture content, carbohydrates was also noticed with decreased crude fibre, crude protein, and fat as well. The SEM study and rheological properties showed the clear picture of protein network, a smooth outer surface, and significant increase in chewiness and springiness that resulted in a desirable mouthfeel during eating. Therefore, on the basis of sensory and rheological properties of mushroom supplemented pasta, the ratio of 80:20 was found to be the best and thus optimized for development of nutritionally enriched macaroni.

International Journal of Current Microbiology and Applied Sciences, 2018

International Journal of Current Microbiology and Applied Sciences, 2018

Annals of Phytomedicine: An International Journal, 2017

This paper describes the purification and characterization of a thermostable α-amylase produced b... more This paper describes the purification and characterization of a thermostable α-amylase produced by Geobacillus sp. NMS 2 isolated from soil samples of a hot water spring in Nelumwewa, which is situated in the Polonnaruwa district of Sri Lanka. The microorganism isolated was identified by morphology, biochemical tests and 16S rRNA gene sequencing. Optimum extracellular enzyme production was 43 U/ml after 12 hours incubation at 50 0 C. The enzyme was purified by extraction, ammonium sulphate fractionation and DEAE chromatography. The specific activity of the purified enzyme was 420 U/mg with a folds purification 2.8. Polyacrylamide gel electrophoresis showed only one protein band. From Lineweaver-Burke plot, the K m and V max values were 3.4 mg/ml and 460 µmolmin-1 mg-1 respectively. The enzyme was stable at temperatures from 10 o C to 60 0 C with the optimum activity at 50 0 C. Geobacillus sp. NMS 2 α-amylase showed optimum activity at pH 6.9 and it was stable at pH ranges from 6.9 to 9.

International Journal of Current Microbiology and Applied Sciences, 2019

International Journal of Current Microbiology and Applied Sciences, 2019

International Journal of Environment, Agriculture and Biotechnology, 2017

Ginger is an important spice crop and India is one of the leading producer and exporter of ginger... more Ginger is an important spice crop and India is one of the leading producer and exporter of ginger in the world. Ginger is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the ginger rhizome vary considerably depending on the location of cultivation and postharvest treatments. Ginger contains polyphenol compounds such as gingerol and its derivatives like zingiberone, bisabolene, camphene, geranial, linalool, borneol and oleoresin (combination of volatile oils and resin) that accounts for its characteristic aroma and therapeutic properties. Fresh ginger are perishable in nature and are spoiled due to improper handling, growth of spoilage microorganisms, susceptibility to rhizome rot, wilting and sprouting, action of naturally occurring enzymes, chemical reactions and structural changes during storage. Keeping in mind the low shelf-life of fresh ginger and inadequate facility for their modern storage leading to distress sale, value addition could be a viable alternative which will fetch remunerative price to the growers. The present scenario, nutritional importance, postharvest management, value added products of ginger have been discussed in detail in the review.

International Journal of Food and Fermentation Technology, 2016

Aloe vera has long history as a medicinal plant with diverse therapeutic applications and antioxi... more Aloe vera has long history as a medicinal plant with diverse therapeutic applications and antioxidant properties. Aloe vera contains large number of vitamins, minerals and other biological active compounds. This study was conducted to determine nutrient composition and Functional properties of sweet and bitter type of Aloe vera gel. Gel yield was comparatively more in bitter than non type Aloe vera viz. 521, 422g per kg respectively. The result of the phytochemical screening showed the presence of tannins, saponins, flavonoids and carbohydrate. Ash, fibre, protein and fat content of non bitter and bitter type of Aloe vera gel have slight difference. Bitter type Aloe vera gel shows higher amount of ascorbic acid than non bitter cultivar. Total phenolic content was also higher in bitter type aloe vera gel. Functional group distribution was studied by FTIR spectroscopy. Texture analysis shows that the gel treated with citric acid had maximum firmness.

National Academy Science Letters, 2016

In present study, the antibacterial and antioxidant activity of mixed floral honey has been evalu... more In present study, the antibacterial and antioxidant activity of mixed floral honey has been evaluated at different processing stages, like unprocessed, filtered and processed. The antibacterial activity was evaluated against human pathogens namely, Bacillus cereus, Bacillus subtilis, Pseudomonas aeruginosa, methicillin resistant Staphylococcus aureus, Escherichia coli and Vibrio cholerae. All the three honey varieties exhibited potential antibacterial activity against all the strains, except E. coli. The minimum inhibitory concentration (MIC) of the honey samples against pathogens varied significantly. The MIC of unprocessed, filtered and processed honey were found to be 6.25, 25 and 50 % (v/v) respectively against the tested strains. The antioxidant activity of mixed floral honey samples ranged from 70.86 to 90.00 %. The study shows that unprocessed honey has higher antibacterial and antioxidant property than the processed samples, and thus significant loss takes place during processing of honey.