Bharathipriya Rajasekaran
@en.psu.ac.th
Food Science and Technology, Faculty of Agro-Industry
Prince of Songkla University
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Waste Management and Disposal, Aquatic Science, Biochemistry
Scopus Publications
Scopus Publications
Bharathipriya Rajasekaran, Avtar Singh, Krisana Nilsuwan, Lukai Ma, Rasool Abdul Nazeer, and Soottawat Benjakul
Royal Society of Chemistry (RSC)
Shrimp oil (SO) nanoemulsions stabilized by fish myofibrillar protein, considered as functional foods, were prepared via microfluidization and ultrasonication.
Rathnakumar Kaavya, Bharathipriya Rajasekaran, Kartik Shah, C. Nickhil, Suguna Palanisamy, Suriya Palamae, Anandu Chandra Khanashyam, R. Pandiselvam, Soottawat Benjakul, Priyamavada Thorakattu,et al.
Informa UK Limited
Arunachalasivamani Ponnusamy, Bharathipriya Rajasekaran, Mohamed Tagrida, Thummanoon Prodpran, Jun Tae Kim, and Soottawat Benjakul
Springer Science and Business Media LLC
Gokulprasanth Murugan, Soottawat Benjakul, Thummanoon Prodpran, Bharathipriya Rajasekaran, Ahilan Baboonsundaram, and Muralidharan Nagarajan
Springer Science and Business Media LLC
Parthiban Fathiraja, Sugumar Gopalrajan, Masilan Karunanithi, Mohan Chitradurga Obaiah, Bharathipriya Rajasekaran, and Chinnapiyan Vedhi
Springer Science and Business Media LLC
Bharathipriya Rajasekaran, Avtar Singh, Arunachalasivamani Ponnusamy, Umesh Patil, Bin Zhang, Hui Hong, and Soottawat Benjakul
Elsevier BV
Narin Charoenphun, Bharathipriya Rajasekaran, Suguna Palanisamy, and Karthikeyan Venkatachalam
MDPI AG
The objective of this study was to evaluate the impact of varying concentrations of longkong pericarp extract (LPE) on the physicochemical properties of alginate-based edible nanoparticle coatings (NP-ALG) on shrimp. For developing the nanoparticles, the alginate coating emulsion with different LPE concentrations (0.5, 1.0, and 1.5%) was ultrasonicated at 210 W with a frequency of 20 kHz for 10 min and a pulse duration of 1s on and 4 off. After that, the coating emulsion was separated into four treatments (T): T1: Coating solution containing basic ALG composition and without the addition of LPE or ultrasonication treatment; T2: ALG coating solution converted into nano-sized particles with ultrasonication and containing 0.5% LPE; T3: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.0% LPE; T4: ALG coating solution converted into nano-sized particles with ultrasonication and containing 1.5% LPE. A control (C) was also used, where distilled water was used instead of ALG coating. Before coating the shrimp, all the coating materials were tested for pH, viscosity, turbidity, whiteness index, particle size, and polydispersity index. The control samples had the highest pH and whiteness index and was followed by the lowest viscosity and turbidity (p < 0.05). Among the T1–T4 coating materials, T4 coating had higher turbidity, particle size, polydispersity index, but lower pH, viscosity, and whiteness index (p < 0.05). To study the quality and shelf-life of the shrimp, all coated shrimp samples were refrigerated at 4 °C for a period of 14 days. At 2-day intervals, physiochemical and microbial analyses were performed. The coated shrimp also had a lower increase in pH and weight loss over the storage period (p < 0.05). Coatings containing 1.5% LPE significantly reduced the polyphenol oxidase activity in the shrimp (p > 0.05). The addition of LPE to NP-ALG coatings demonstrated dose-dependent antioxidant activity against protein and lipid oxidation. The highest LPE concentration (1.5%) led to increased total and reactive sulfhydryl content, along with a significant decrease in carbonyl content, peroxide value, thiobarbituric acid reactive substances, p-anisidine, and totox values at the end of the storage period (p < 0.05). Additionally, NP-ALG-LPE coated shrimp samples exhibited an excellent antimicrobial property and significantly inhibited the growth of total viable count, lactic acid bacteria, Enterobacteriaceae, and psychotropic bacteria during storage. These results suggested that NP-ALG-LPE 1.5% coatings effectively maintained the quality as well as extended the shelf-life of shrimp during 14 days of refrigerated storage. Therefore, the use of nanoparticle-based LPE edible coating could be a new and effective way to maintain the quality of shrimp during prolonged storage.
Bharathipriya Rajasekaran, Soottawat Benjakul, Suguna Palanisamy, and Kaavya Rathnakumar
CRC Press
Paramee Noonim, Bharathipriya Rajasekaran, and Karthikeyan Venkatachalam
MDPI AG
The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p < 0.05). Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. However, a higher CW concentration (10%) increased the textural properties of oleogels such as hardness, stickiness, and tackiness as compared to oleogels with a lower CW concentration (5%) (p < 0.05). Thermal properties including melting onset temperature, melting peak temperature, and melting enthalpy were found to be significantly higher in ultrasonication-processed oleogels with high CW concentration (p < 0.05). Furthermore, the microscopic examination of the oleogels exhibited a strong gel network when prepared using a high concentration of CW and processed with ultrasonication. Fourier Transform Infrared (FTIR) spectra of oleogels revealed that strong intra- and intermolecular interactions were formed by hydrogen bonding between CW and palm oil. X-ray diffraction (XRD) showed a smooth and fine structural network of oleogels and proved that ultrasonication increased the structural properties of oleogel. Moreover, oil loss and peroxide value of oleogels were increased during 90 days of storage (p < 0.05). However, oleogels processed with the ultrasonication had reduced oil loss and increased peroxidation stability during storage (p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel.
Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, Hui Hong, and Soottawat Benjakul
Wiley
Paramee Noonim, Bharathipriya Rajasekaran, and Karthikeyan Venkatachalam
MDPI AG
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.
Bharathipriya Rajasekaran, Avtar Singh, and Soottawat Benjakul
Wiley
The effect of bovine serum albumin (BSA) or whey protein isolate (WPI) at various concentrations (0.5%, 1.5%, and 3%; w/v) on the properties of shrimp oil-in-water emulsion was investigated. Both proteins at 1.5% showed the highest emulsifying properties. Moreover, the combined impact of chitosan (CS) at different levels (0.25%, 0.50%, 0.75%, and 1%; w/v) and 1.5% BSA or 1.5% WPI on emulsion properties was also studied. For the same protein used, those stabilized by BSA and WPI in conjunction with CS solution at 0.5% and 0.25% had the highest emulsion stability index, respectively. During storage for 28 days, the BSA-CSstabilized emulsion had higher turbidity, a*, b* but the lowest L* values compared to the WPI-CS counterpart (p < 0.05). Emulsion stabilized by the BSA-CS complex showed higher stability, as witnessed by lower d32 and d43 and lower flocculation factor and coalescence index, but it had a lower negative charge than those stabilized by the WPI-CS complex (p < 0.05). Oil droplets of the BSA-CS-stabilized emulsion showed a lower extent of size enlargement after storage. Rheological studies revealed viscous, shear-thinning, and non-Newtonian behavior of emulsions. Overall, emulsion stabilized by the BSA-CS complex had higher stability than that stabilized by the WPI-CS complex, and the former could maintain the stability of pigment in shrimp oil to some extent. PRACTICAL APPLICATION: Oil from shrimp hepatopancreas is a rich source of both astaxanthin and polyunsaturated fatty acids with health benefits. It can be used for the preparation of food emulsion, such as mayonnaise, with nutraceutical properties. However, emulsion stability determines the quality of the emulsion. The use of protein (bovine serum albumin) in conjunction with polysaccharides, especially chitosan at appropriate concentrations, was proven to improve shrimp oil-in-water emulsion during extended storage. Additionally, chitosan can act as an antioxidant to prevent the degradation of astaxanthin to some extent. This finding could be potentially beneficial to produce emulsion with high stability using protein-chitosan complexes.
Bharathipriya Rajasekaran, Avtar Singh, Muralidharan Nagarajan, and Soottawat Benjakul
Elsevier BV
Muralidharan Nagarajan, Bharathipriya Rajasekaran, and Karthikeyan Venkatachalam
Universiti Putra Malaysia
Fermented food products are unique, and their consideration and consumption rates have significantly increased as they have various functional properties which include beneficial health activities to the consumers. Fermented food products contain a plethora of microbial metabolites. Microorganisms are the key factors that determine the characteristics of the food and metabolites produced during fermentation. The major microbial metabolites are enzymes, amino acids, bacteriocins, organic acids, pigments, bioactive compounds (polyphenolics, alkaloids, and antibiotics), and vitamins that enhance the sensorial and nutritional quality of fermented foods. Furthermore, the metabolites possess various probiotic, antioxidant, and antimicrobial activities, and also help control multiple acute and chronic diseases including cancers, cardiovascular diseases, allergies, diabetes, and gastrointestinal disorders. Therefore, the present review elaborates the microbial metabolites of various fermented food products and their functional properties, as well as their impacts on consumers’ health.
Bharathipriya Rajasekaran, Balasundari Subbiah, Nimish Mol Stephen, Muralidharan Nagarajan, and Satheesh Muniasamy
Hindawi Limited
Muralidharan Nagarajan, Bharathipriya Rajasekaran, Soottawat Benjakul, and Karthikeyan Venkatachalam
Elsevier BV