Anil Shankarrao Nandane
@adit.ac.in
Associate Professor, Dept of Food Processing Technology
A.D. Patel Institute of Technology
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
R.C. Ranveer, N.B. Rathod, A.S. Nandane, A.K. Sahoo, and P.M. Ganorkar
Rynnye Lyan Resources
The present research aimed to study the storage stability of microencapsulated anthocyanin. The anthocyanin was extracted from kokum processing industry waste and microencapsulated by spray drying. The effect of different process variables like core (i.e., anthocyanin) to wall (i.e., maltodextrin) ratio, inlet temperature and feed rate on encapsulation efficacy (EE) and Encapsulation yield (EY) was observed. The storage stability of anthocyanin was carried out by subjecting it to different storage conditions like the presence and absence of air, sunlight, room temperature, and refrigeration condition. The maximum EE (82.2±0.95%), and EY (92.6±0.86%) were recorded at the core to wall ratio (1:3), inlet temperature (140°C), and feed rate (2 mL/mins). The highest retention was recorded in encapsulated anthocyanin stored in refrigerated conditions (R2 = 0.982), with a half-life of 245.77 weeks, and a D value of 354.57 weeks. This concludes that the stability of anthocyanin was increased due to encapsulation
K.A. Dolas, R.C. Ranveer, A.R. Tapre, A.S. Nandane, and A.K. Sahoo
Rynnye Lyan Resources
Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR Image of starch and modified starch showed the typical peaks for the starch backbone. The O-H (alcohol) stretching band in the region 3500–3000 cm-1 was found to be broadened and became less sharp, strong and broad in the spectra of the native and chemical modified starch, in comparison to that of the enzyme modified starch. Functional properties of starch such as water-binding capacity and solubility of starch granules increased by chemical and enzymatic modification.
Rudri K. Dave, T. V. Ramana Rao, and A. S. Nandane
Springer Science and Business Media LLC
A. S. Nandane, Rudri K. Dave, and T. V. Ramana Rao
Springer Science and Business Media LLC
Rudri Dave, T. V. Ramana Rao, and A. S. Nandane
Hindawi Limited
The fruit of Grewia asiatica L., which is locally known as “phalsa,” contains high amounts of phenolics and anthocyanins. However, because of its perishable nature, this fruit remains underutilized. Hence, it becomes necessary to employ ways that will extend the shelf life of this fruit until it reaches the consumers. Application of edible coatings provides a cheaper and easy method to protect horticulture products during postharvest handling. Response surface methodology was used to optimize the concentrations of edible-coating formulation comprising of Soy Protein Isolate (SPI), Olive oil, Hydroxy Propyl Methyl Cellulose (HPMC) and Potassium Sorbate. The study suggested SPI 3.45%, HPMC 0.40%, olive oil 1% and potassium sorbate 0.25% to be the most suitable for phalsa. Three optimized coating emulsions, including the above suggested emulsion, were selected for further biochemical studies of phalsa. The results obtained from this study revealed that the optimized coatings could successfully retain the quality attributes of phalsa.
Practical Applications
Edible coatings on fresh fruits can provide an alternative for modified atmosphere storage by reducing quality changes and quantity losses during their postharvest storage. The composition and concentration of edible coatings plays a major role in this process. The present study used response surface methodology (RSM) to optimize the concentrations of soy protein isolate, hydroxy propyl methyl cellulose, olive oil and potassium sorbate in edible coatings for phalsa. The results of present investigation offer suggestions for possible formulation of composite edible coating that can be used for enhancing the postharvest quality and shelf life of phalsa. Because the study is based on RSM optimization of edible-coating formulations, it helps predict the exact concentration of each component of a coating emulsion and its effect on the physiology of the fruit. This can help to formulate edible coatings on commercial basis, in the long run.
Anil S. Nandane and Rajeevkumar Jain
Springer Science and Business Media LLC