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21 results on '"Azhagu Saravana Babu P"'

10. Functional Foods Enriched with Marine Microalga Nannochloropsis oculata as a Source of ω-3 Fatty Acids

Author

Srinivasan Babuskin, Kesavan Radha Krishnan, Packirisamy Azhagu Saravana Babu, Meenatchisundaram Sivarajan, and Muthusamy Sukumar

Subjects
marine microalgae, food ingredients, Nannochloropsis oculata, PUFA and fatty acid profile, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456
Abstract

The demand for functional food incorporated with ω-3 fatty acids is increasing over the years due to their added health benefits, such as reducing the risk of cardiovascular diseases, type II diabetes, ocular diseases, arthritis, etc. This study mainly aims to develop functional cookies and pasta enriched with ω-3 fatty acids. Nannochloropsis oculata was used because of its relatively high growth rate, high lipid content, resistance to mixing and contamination together with high nutritional values. The effect of the incorporation of Nannochloropsis oculata biomass on colour, firmness, fatty acid profile and sensory characteristics of cookies and pasta were evaluated. The colour values were found to be stable for two months of storage and the firmness increased with the addition of microalgal biomass. Omega-3 polyunsaturated fatty acid (PUFA) levels (eicosapentaenoic and docosahexaenoic acids) of 98 mg per 100 g and 63 mg per 100 g were observed in cookies and pasta, respectively, enriched with 1 % of Nannochloropsis oculata biomass. Sensory evaluation showed that the addition of up to 2 and 3 % of microalgal biomass was positively evaluated and accepted for cookies and pasta, respectively. This study confirms that the cookies and pasta enriched with Nannochloropsis oculata biomass might be used as a potential source of ω-3 fatty acids.

Published
2014

12. Polyphenolic composition and invitro evaluation of radical scavenging and anti diabetic properties of Canthium parviflorum

Author

Rajathi M Modilal D, Pooja D, Shalini Priyanga C, Vajiha aafrin B, Renuka, Sukumar M, G. Archana, and Azhagu Saravana Babu P

Subjects
chemistry.chemical_classification, biology, 010405 organic chemistry, 010401 analytical chemistry, Flavonoid, 01 natural sciences, 0104 chemical sciences, Nutraceutical, Flavonols, chemistry, Polyphenol, beta-Carotene, biology.protein, Composition (visual arts), Amylase, Food science, General Pharmacology, Toxicology and Pharmaceutics, Glucosidases
Abstract

The main objective of the present study was to investigate the nutraceutical properties of the bioactive components from the extracts of Canthium parviflorum seeds (CPS). The anti-oxidant property of CPS extracts was carried out by estimating the total phenolic, flavonoid contents, flavonols, flavonols and radical scavenging properties. The results of these findings show that the aqueous extract of CPS rich in polyphenols (87.5 ± 0.2 mg GAE /g) and flavonoids (50.1 ± 0.2 mg QE/g) compounds than organic extracts. The effective inhibitory activity of CPS against α- amylase and α- glucosidases enzyme related to type- 2 diabetes was evaluated and compared. The aqueous extract was exhibited the maximum α-amylase and β-glucosidase inhibition of 91.1 ± 0.4 and 90.5 ± 0.1 % respectively. The seed extracts show a maximum of 25.5 % of protein and 6.4 mg/100g of zinc. The seed extract was exhibited maximum anti-oxidant property with beta carotene content of 5.4 mg/100 g of seed. The present work may be the platform to use to develop high-value nutritional compounds by unutilized plant materials. The natural anti-oxidant and polyphenols present in the extracts were showed great nutraceutical value, and it may be used to develop nutraceutical to enhance a healthy diet.

Published
2020

14. Food Processing Technologies

Author

AZHAGU SARAVANA BABU P, Angela Fernandes, Otniel Freitas-Silva, Ali Demirci, Maria J Esteve, Amilcar Antonio, Sukumar M, Marina Trimarchi, Shahin Roohinejad, João Barreira, Gulsad Uslu Senel, Victoria Ferragut, Amit K. Jaiswal, Hong-Wei Xiao, and Jun-Wen Bai

Subjects
business.industry, Food processing, Product (category theory), business, Process engineering
Published
2016

20. Modeling the Kinetics of Antioxidant Extraction from Origanum vulgare and Brassica nigra.

Author

Radha Krishnan, K., Azhagu Saravana Babu, P., Babuskin, S., Sivarajan, M., and Sukumar, M.

Subjects
*CHEMICAL kinetics, *ANTIOXIDANTS, *EXTRACTION (Chemistry), *OREGANO, *MUSTARD, *PARTICLE size distribution
Abstract

In the present research work, the effect of solvents, particle size, solvent/solid ratio, and temperature on the extraction efficiency of oregano (Origanum vulgare) and mustard (Brassica nigra) were investigated. The extraction process proceeded at a fast rate followed by a slower one. Particle size, solvent type, solvent/solid ratio and temperature had a positive effect on the extraction process, and maximum extraction was achieved by ethanol. Extraction kinetics was determined with a mathematical model derived from Fick's second law. The results were verified with Fick's diffusion model for extraction kinetics in all experiments, which provided the initial rate and extent of solid–liquid extraction. Antioxidant values were determined using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2′-azino-Bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS). The extracts ofO. vulgareandB. nigraprepared using ethanol showed optimal antioxidant activity. [ABSTRACT FROM AUTHOR]

Published
2015
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