Research & reviews journal of food science & technology (vol3, issue2) by STM Journals Publication

(RRJoFST)

ISSN : 2321 – 6468

Research & Reviews Journal of

Food Science & Technology

Study on Production of Wine from Different Vegetables Aflatoxins in Food and Feed: The Science of Safe Food Cytotoxicity of Edible Indian Oils on MDCK Cell Line Effect of Moisture Content on Flaxseed Trypsin Inhibitor Activity of Soybean

May-August 2014

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Dr. Bharti Jain

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Prof (Dr.) Dharmesh Chandra Saxena Professor & Dean, Dept. of Food Engg. & Tech., Sant Longowal Institute of Engg. & Tech., Longowal India.

Dr. Madhusweta Das Department of Agricultural & Food Engineering IIT Kharagpur, India.

Rintu Banerjee Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur- India.

Prof. Proshanta Guha Assistant Professor Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur India.

Dr. Madeneni madhava Naidu Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India.

Dr. P Prabhasankar Principal Scientist Flour Milling Baking and Confectionery Technology, Department Central Food Technological Research Institute, Mysore India.

Dr Bhaskar Narayan Principal Scientist, R&D Department of Meat, Fish and Poultry Technology, CFTRI Mysore India.

Vinod Kumar Modi Head & Senior Principal Scientist Meat Fish and Poultry Technology Central Food Technological Research Institute, CSIR, Mysore India.

Dr Manonmani Haravey Krishnan Principal Scientist Fermentation Technology and Bioengineering Department CFTRI, Mysore, India.

Dr. Navin K. Rastogi Scientist, Department of Food Engineering Central Food Technological Research Institute, Mysore, India.

Dr. Prasanna Vasu Senior Scientist Food Safety and Analytical Quality Control Laboratory (FS & AQCL), CSIR - Central Food Technological Research Institute, Mysore, India.

Dr. Mukesh Kapoor Scientist,Protein Chemistry and Technology Department,CSIR-Central Food Technological Research Institute, Mysore, India.

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Research & Reviews : Journal of Food Science & Technology

Contents

1. A Comparative Study on Production of Wine from Different Vegetables Kritika Tripathi, Amiti Garg, Pooja Singh, Sudhir Kotnala, Jai Prakash Muyal

2. Aflatoxins in Food and Feed: The Science of Safe Food Kiran Lakkireddy, Kasturi K, Sambasiva Rao K. R. S.

3. Cytotoxicity of Edible Indian Oils on MDCK Cell Line Neha Vaidya, Subhadra Mandalika, Sweta Kothari, Devanshi Gohil, Abhay Chowdhary

4. Effect of Moisture Content on Physical Properties of Flaxseed Ajit K Singh, Vasudha Sharma, K C Yadav

5. Trypsin Inhibitor Activity of Soybean as Affected by Genotype and Processing Bharti Jain

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print) Volume 3, Issue 2 www.stmjournals.com

A Comparative Study on Production of Wine from Different Vegetables Kritika Tripathi, Amiti Garg, Pooja Singh, Sudhir Kotnala, Jai Prakash Muyal* School of Biotechnology, Gautam Buddha University, Greater Noida, Uttar Pradesh, India Abstract Wine consumption provides many health benefits. Production of wine involves fermentation of the substrate by yeast and conversion of sugar to alcohol. Wine produced from vegetables can be used as a nutraceutical throughout the year. In the current comparative study we selected bottle gourd, brinjal and bitter gourd for wine production involving alcohol fermentation by yeast. As an internal control grape wine was also prepared. The vegetable samples and grape samples were tested at day 0, 8 and 16 for sugar content using hand refractrometer, alcohol content using specific gravity method, total polyphenols using folin-ciocalteau method and antioxidant capacity using phosphomolybdate method. A gradual reduction in the sugar content was observed with a gradual increase in the alcohol content in the vegetable wines, suggesting that the sugar content was converted into alcohol due to fermentation. As a result of fermentation, polyphenol content and antioxidant capacity increased in vegetable wines.

Keywords: Alcohol, Fermentation, Vegetables, Wine, Yeast

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print) Volume 3, Issue 2 www.stmjournals.com

Aflatoxins in Food and Feed: The Science of Safe Food Kiran Lakkireddy*, Kasturi K., Sambasiva Rao K. R. S. Department of Biotechnology, Acharya Nagarjuna University, Guntur, A.P., India Abstract Aflatoxins (AFs) are polyketide-derived; cancer causing toxic fungal metabolites (mycotoxins) produced by filamentous fungal species Aspergillus flavus, Aspergillus parasiticus, Aspergillus pseudocaelatus, Aspergillus pseudonomius and rarely Aspergillus nomius in/on foods and feeds, exclusively in field corn and peanuts. AFs frequently contaminate agricultural commodities and thus pose serious health hazards to plants, humans and domestic animals. AFs are “natural” contaminants of foods, their formation is unavoidable and it’s very important to detoxify chemically or physically crops of foods that are contaminated by toxins in ways that retain their edibility. This review focuses on the most important detection methods of Aflatoxin (AF) fungi and quantification of their toxic products which are threated to humans, animals and crops.

Keywords: Aflatoxins, Metabolites, Biosynthesis, Food contamination, Detection

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print) Volume 3, Issue 2 www.stmjournals.com

Cytotoxicity of Edible Indian Oils on MDCK Cell Line Neha Vaidya1, Subhadra Mandalika1*, Sweta Kothari2, Devanshi Gohil2, Abhay Chowdhary2 1

Department of Foods, Nutrition and Dietetics, College of Homescience, Nirmala Niketan, 49 New Marine Lines, Mumbai, India 2 Department of Virology, Haffkine Institute for Training, Research and Testing, Acharya Donde Marg, Parel, Mumbai, India

Abstract The therapeutic effects of edible lipids and their products have received great attention from healthcare specialists, with the conclusions often remaining contradictory and thus inviting further research in this area. The present study is yet another attempt to understand the safety of edible oils at cellular level and thus aimed at exploring the cytotoxicity of branded cooking oils on a cell line based model, i.e., Madin- Darby Canine Kidney (MDCK) cell line using MTT assay. Two- and ten-fold dilutions of the oil samples were used for the assay. All the oil samples showed cytotoxic effect on MDCK cell line in a dose dependent manner. As per the CC50 values, mustard oil was most cytotoxic followed by groundnut and canola oils (4.23, 13.94 and 29.07%) where as palm oil was the least cytotoxic (96.89%).Coconut oil and sesame seed oil were also found to be cytoprotective with CC50 values of 83.22 and 72.22%, respectively. The cytotoxicity of virgin coconut oil and virgin olive oil (66.46 and 12.55) was more than that of their refined forms (83.22 and 64.85). Thus, a source specific difference was noticed in the cytotoxicity of the samples tested, with the effect being inversely proportional to the degree of saturation in the oils. Virgin oils showed higher level of cytotoxicity than their corresponding refined forms. Thus, results of the present study indicated a strong need for an in depth analysis of the therapeutic potential of edible oils as well as the impact of processing on the same.

Keywords: MTT, Cytotoxicity, Edible oils, Virgin oils

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print) Volume 3, Issue 2 www.stmjournals.com

Effect of Moisture Content on Physical Properties of Flaxseed Ajit K Singh1*, Vasudha Sharma2, K C Yadav3 1

Department of Agricultural Engineering, NIMS University, Jaipur, Rajasthan, India Department of Food Technology, Jamia Hamdard, Hamdard University, Delhi, India 3 Sam Higginbottom Institute of Agriculture, Technology & Sciences, Allahabad, India 2

Abstract The physical properties of fibered flaxseed were investigated within moisture content varying from 4.62 to 18.39%. The length and width increased from 5.17 to 5.46 mm, 2.53 to 2.68 mm, respectively while the thickness increased from 1.21 to 1.26 mm with increase in the moisture content from 4.62 to 11.12% and decreased to 1.23 mm with further increase in moisture content to 18.39%, respectively in the moisture content range. One thousand seed weight increased linearly from 7.31 to 8.82g. The bulk density decreased from 702.24 to 582.37 kg/m3, while the true density increased from 1124.38 to 1242.29 kg/m3 in the moisture content range. The porosity values of flaxseed increased linearly from 37.544 to 53.121%. The angle of repose increased linearly from 23.224° to 39.148° in the moisture content range. The static coefficient of friction was in the range of 0.427 to 0.961 over different material surfaces due to change in moisture content from 4.62 to 18.39% (d.b.). The static coefficient of friction against aluminium sheet had the highest static coefficient of friction (0.446) at the lowest moisture content (4.62%) followed galvanized iron (0.438), plywood (0.432), and stainless steel (0.427)while at the highest moisture content (18.39%), plywood (0.961) had the highest coefficient of friction followed by aluminium sheet (0.946), stainless steel (0.935), and galvanized iron (0.928), respectively. The results are necessary for design of equipment to handling, transportation, processing, and the storage of flaxseed.

Keywords: Flaxseed, Physical Properties, Moisture Content, Density, Angle of Repose

Research & Reviews: Journal of Food Science and Technology ISSN: 2278-2249 (online), ISSN: 2321-6468 (print) Volume 3, Issue 2 www.stmjournals.com

Trypsin Inhibitor Activity of Soybean as Affected by Genotype and Processing Bharti Jain* Department of Foods Science and Nutrition, Maharshi Dayanand Saraswati University, Ajmer, India Abstract The health and prosperity of consumers depend upon their ability to refine their food supply in the short term by removing toxic materials using extraction methods, or in the long term through crop selection and plant breeding. During the last four decades, soybean has emerged as an important kharif crop of Rajasthan. Soybean is recognized for its value in enhancing and protecting health. The study has been undertaken to validate analysis of trypsin inhibitor activity of different soy genotype popularly grown in Rajasthan and effect of home scale processing techniques on trypsin inhibitors present in different soy genotypes. On the basis of popularity and recent yield, five varieties namely NRC 37, Pratap Soya, PK 1024, JS 93-05 and JS 335 were selected for the study. These varieties were purchased from Agriculture Research Station, Kota. Whole unbroken soybeans free from infestations were selected. The processing techniques applied to see the effects on trypsin inhibitors of genotypes are soaking, boiling, roasting and germination. With reference to trypsin inhibitor activity, highest was observed in Pratap Soy (59.76 mg/g of soy), followed by NRC 37 (39.23 mg/g of soy), JS-335 (38.18 mg/g of soy), JS 93-05 (34.09 mg/g of soy) and PK-1024 (31.82 mg/g of soy). After soaking highest reduction in trypsin inhibitor activity was observed in JS-335 (69.59%). After boiling, highest reduction in trypsin inhibitor activity was observed in JS-9305 (91.08%). After roasting, maximum reduction was seen, the highest being in NRC-37 (93.8%). Germination showed highest reduction of 36 per cent in NRC-37. The results of mean difference in trypsin inhibitor activity of unprocessed and processed soy genotypes revealed a very high significant difference (P<0.001) after boiling. Similarly, microwave roasting and germination also revealed a significant difference (P<0.05) after processing. The analysis of variance in mean trypsin inhibitor activity among unprocessed and processed soy genotypes showed a very high significant difference (P<0.001). A highly significant difference (P<0.01) was observed between soaking v/s boiling and boiling v/s germination. Rest other processing techniques showed a difference in mean content of trypsin inhibitor, but this difference was not significant (P>0.05).

Keywords: Anti nutritional factors, Trypsin Inhibitors Activity, Soy genotype, Soy processing