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Papers by Purba Prasad Borah
CRC Press eBooks, Aug 9, 2021
Journal of Polymers and the Environment, 2017
but also provide containment and protection to the product, as well as promote the product and in... more but also provide containment and protection to the product, as well as promote the product and inform the consumer. Packaging industries, mostly dominated by plastic materials and such materials cannot be degraded easily, expensive for the recycling and damaging the environment. The alternative ways to solve this problem is biodegradable packaging materials. Such materials can easily degraded without toxic residues [2] and therefore, such the replacement of synthetic polymer-based food packaging materials by biodegradable packaging films have increased [3]. Biodegradable packaging materials can be degraded into water, carbon dioxide, and inorganic compounds without toxic residues [2]. However, biodegradable packaging has poor thermal resistance, water barrier function, mechanical properties, and higher costs. One of the greatest inventions in biodegradable packaging is edible packaging film. The problem of food processing waste is currently on an increase, involving all sectors of waste management from collection to disposal; the identifying of sustainable solutions extends to all contributors to the food supply chains, agricultural and industrial sectors, as well as retailers and final consumers [4]. However, to overcome this problem, the food processing waste materials and their constituents can also be useful for developing edible/biodegradable films. There are many food processing wastes which was effectively used by various authors for developing packaging films, such as potato peel [5], pomegranate peel [6], mustard seed meal [7], apple peel [8], sugar beets and sunflower heads [9] and chicken feather keratin protein [10]. Chicken feathers, which are the waste from poultry industry are disposed without any proper treatment and cause environmental pollution. The feathers have versatile applications ranging from composites, fibers, tissue engineering scaffolds, nano and micro particles, electronic devices and also inexpensive protein source [11].Chicken feathers consist Abstract The study was planned to utilize chicken feather protein (CFP) and pomelo peel pectin (PPP) to develop the composite film. The five films were prepared with varying proportion of CFP and PPP in ratio of 0:100 (F1), 25:75 (F2), 50:50 (F3), 75:25 (F4) and 100:0 (F5). All films were tested for their mechanical and barrier properties. However, among all the composite films, F2 film was more adequate by considering its overall properties. The WVP, moisture absorption, water solubility, breakage strength and elongation of F2 film were reported as 14.27 × 10 −9 g/Pa h m, 13.83, 100%, 285.885 g and 13.17% respectively and it was ahead of the other films. The selected film F2 was used for wrapping of the fried fish fillet and was stored for 5 days in a closed container and compared with unwrapped fried fish fillet. Wrapping of fried fish fillets resulted in less weight loss, lowered hardness value and reduction in surface microbial count.
Ultrasonics Sonochemistry, 2017
Treatment and management of food processing waste is a major challenge for food industry. Potato ... more Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45 min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60 min. Ultrasound was applied for 45 and 60 min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25 Â 10 À9 g/Pa h m, 12.88 ± 0.348%, 38.92 ± 0.702%, 242.01 ± 3.074 g and 7.61 ± 0.824 mm respectively. However, thermal decomposition for film G took place above 200°C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5 days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample.
The study was planned to utilize chicken feather protein (CFP) and pomelo peel pectin (PPP) to de... more The study was planned to utilize chicken feather
protein (CFP) and pomelo peel pectin (PPP) to develop the
composite flm. The fve flms were prepared with varying
proportion of CFP and PPP in ratio of 0:100 (F1), 25:75
(F2), 50:50 (F3), 75:25 (F4) and 100:0 (F5). All flms were
tested for their mechanical and barrier properties. However,
among all the composite flms, F2 flm was more adequate
by considering its overall properties. The WVP, moisture
absorption, water solubility, breakage strength and elongation of F2 flm were reported as 14.27 × 10−9 g/Pa h m,
13.83, 100%, 285.885 g and 13.17% respectively and it was
ahead of the other flms. The selected flm F2 was used for
wrapping of the fried fsh fllet and was stored for 5 days in
a closed container and compared with unwrapped fried fsh
fllet. Wrapping of fried fsh fllets resulted in less weight
loss, lowered hardness value and reduction in surface microbial count
Keywords: Potato peel (PP) Sweet lime pomace (SLP) Biopolymer film Ultrasound Bread Clove essenti... more Keywords: Potato peel (PP) Sweet lime pomace (SLP) Biopolymer film Ultrasound Bread Clove essential oil a b s t r a c t Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45 min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60 min. Ultrasound was applied for 45 and 60 min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor perme-ability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25 Â 10 À9 g/Pa h m, 12.88 ± 0.348%, 38.92 ± 0.702%, 242.01 ± 3.074 g and 7.61 ± 0.824 mm respectively. However, thermal decomposition for film G took place above 200 °C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5 days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample.
A study on drying behavior and quality of dried and fried banana chips was under taken. Experimen... more A study on drying behavior and quality of dried and fried banana chips
was under taken. Experiments were conducted at three drying
temperatures (40, 60 and 80◦C), four initial moisture content level
(fresh, 200,100 and 5%) and five different frying % (20, 40, 60, 80 and
100 %) were taken as independent variables and product quality in
terms of hardness and color were taken as dependent variables. The
effect of moisture loss and oil absorption during frying indicated that
drying temperature did not have any significant effect on oil content or
moisture content of chips after frying. Oil absorption was maximum
(68.7% wb) fresh slices and diametrical shrinkage was not significant.
The color and hardness of chips change significantly during the frying
period. The effect of drying temperature, moisture content, frying time
on the hardness of chips significant. The Free Fatty Acid content was
not significantly affected by any of the independent variables. On the
basis of overall acceptability and other sensory ratings the banana
chips dried at 60◦C up to 200% dB moisture content and fried for 180
Sec at 170◦C resulted at best quality of banana chips.
CRC Press eBooks, Aug 9, 2021
Journal of Polymers and the Environment, 2017
but also provide containment and protection to the product, as well as promote the product and in... more but also provide containment and protection to the product, as well as promote the product and inform the consumer. Packaging industries, mostly dominated by plastic materials and such materials cannot be degraded easily, expensive for the recycling and damaging the environment. The alternative ways to solve this problem is biodegradable packaging materials. Such materials can easily degraded without toxic residues [2] and therefore, such the replacement of synthetic polymer-based food packaging materials by biodegradable packaging films have increased [3]. Biodegradable packaging materials can be degraded into water, carbon dioxide, and inorganic compounds without toxic residues [2]. However, biodegradable packaging has poor thermal resistance, water barrier function, mechanical properties, and higher costs. One of the greatest inventions in biodegradable packaging is edible packaging film. The problem of food processing waste is currently on an increase, involving all sectors of waste management from collection to disposal; the identifying of sustainable solutions extends to all contributors to the food supply chains, agricultural and industrial sectors, as well as retailers and final consumers [4]. However, to overcome this problem, the food processing waste materials and their constituents can also be useful for developing edible/biodegradable films. There are many food processing wastes which was effectively used by various authors for developing packaging films, such as potato peel [5], pomegranate peel [6], mustard seed meal [7], apple peel [8], sugar beets and sunflower heads [9] and chicken feather keratin protein [10]. Chicken feathers, which are the waste from poultry industry are disposed without any proper treatment and cause environmental pollution. The feathers have versatile applications ranging from composites, fibers, tissue engineering scaffolds, nano and micro particles, electronic devices and also inexpensive protein source [11].Chicken feathers consist Abstract The study was planned to utilize chicken feather protein (CFP) and pomelo peel pectin (PPP) to develop the composite film. The five films were prepared with varying proportion of CFP and PPP in ratio of 0:100 (F1), 25:75 (F2), 50:50 (F3), 75:25 (F4) and 100:0 (F5). All films were tested for their mechanical and barrier properties. However, among all the composite films, F2 film was more adequate by considering its overall properties. The WVP, moisture absorption, water solubility, breakage strength and elongation of F2 film were reported as 14.27 × 10 −9 g/Pa h m, 13.83, 100%, 285.885 g and 13.17% respectively and it was ahead of the other films. The selected film F2 was used for wrapping of the fried fish fillet and was stored for 5 days in a closed container and compared with unwrapped fried fish fillet. Wrapping of fried fish fillets resulted in less weight loss, lowered hardness value and reduction in surface microbial count.
Ultrasonics Sonochemistry, 2017
Treatment and management of food processing waste is a major challenge for food industry. Potato ... more Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45 min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60 min. Ultrasound was applied for 45 and 60 min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor permeability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25 Â 10 À9 g/Pa h m, 12.88 ± 0.348%, 38.92 ± 0.702%, 242.01 ± 3.074 g and 7.61 ± 0.824 mm respectively. However, thermal decomposition for film G took place above 200°C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5 days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample.
The study was planned to utilize chicken feather protein (CFP) and pomelo peel pectin (PPP) to de... more The study was planned to utilize chicken feather
protein (CFP) and pomelo peel pectin (PPP) to develop the
composite flm. The fve flms were prepared with varying
proportion of CFP and PPP in ratio of 0:100 (F1), 25:75
(F2), 50:50 (F3), 75:25 (F4) and 100:0 (F5). All flms were
tested for their mechanical and barrier properties. However,
among all the composite flms, F2 flm was more adequate
by considering its overall properties. The WVP, moisture
absorption, water solubility, breakage strength and elongation of F2 flm were reported as 14.27 × 10−9 g/Pa h m,
13.83, 100%, 285.885 g and 13.17% respectively and it was
ahead of the other flms. The selected flm F2 was used for
wrapping of the fried fsh fllet and was stored for 5 days in
a closed container and compared with unwrapped fried fsh
fllet. Wrapping of fried fsh fllets resulted in less weight
loss, lowered hardness value and reduction in surface microbial count
Keywords: Potato peel (PP) Sweet lime pomace (SLP) Biopolymer film Ultrasound Bread Clove essenti... more Keywords: Potato peel (PP) Sweet lime pomace (SLP) Biopolymer film Ultrasound Bread Clove essential oil a b s t r a c t Treatment and management of food processing waste is a major challenge for food industry. Potato processing industry generates tremendous amount of peel and consider it as zero valued waste. Again, pomace generated after juice extraction from sweet lime pulp is considered as waste and not properly utilized. Whereas these waste could be utilized for the development of biodegradable packaging film to overcome environmental issues. Composite films were prepared with varying proportion of potato peel powder (PP) and sweet lime pomace (SLP) in the ratio of 0:1(A), 0.5:1(B), 1:1(C), 1:0.5(D), 1:0(E) with an ultrasound treatment of 45 min, and 0:1(F), 0.5:1(G), 1:1(H), 1:0.5(I), 1:0(J) with an ultrasound treatment of 60 min. Ultrasound was applied for 45 and 60 min to film forming solutions to break down biopolymer particles small enough to form a film. All the films were analyzed for their barrier and mechanical properties. It was observed that increasing ultrasound treatment times gives better result in film properties and less PP content also gives better film properties, from these observations film G prepared with 0.5:1 (PP:SLP) showed better characteristics among all other films. Water vapor perme-ability, moisture absorption, water solubility, breakage strength and elongation capacity of G film were reported as 7.25 Â 10 À9 g/Pa h m, 12.88 ± 0.348%, 38.92 ± 0.702%, 242.01 ± 3.074 g and 7.61 ± 0.824 mm respectively. However, thermal decomposition for film G took place above 200 °C. The film forming solution of selected G film, added with clove essential oil (1.5%) as an antimicrobial agent was wrapped on bread and stored it for 5 days. The film was successful in lowering the weight loss, reducing the hardness and inhibition of surface microbial load from bread sample.
A study on drying behavior and quality of dried and fried banana chips was under taken. Experimen... more A study on drying behavior and quality of dried and fried banana chips
was under taken. Experiments were conducted at three drying
temperatures (40, 60 and 80◦C), four initial moisture content level
(fresh, 200,100 and 5%) and five different frying % (20, 40, 60, 80 and
100 %) were taken as independent variables and product quality in
terms of hardness and color were taken as dependent variables. The
effect of moisture loss and oil absorption during frying indicated that
drying temperature did not have any significant effect on oil content or
moisture content of chips after frying. Oil absorption was maximum
(68.7% wb) fresh slices and diametrical shrinkage was not significant.
The color and hardness of chips change significantly during the frying
period. The effect of drying temperature, moisture content, frying time
on the hardness of chips significant. The Free Fatty Acid content was
not significantly affected by any of the independent variables. On the
basis of overall acceptability and other sensory ratings the banana
chips dried at 60◦C up to 200% dB moisture content and fried for 180
Sec at 170◦C resulted at best quality of banana chips.